The bbq photo & recipe thread

[Jambo85]

Some trial and error involved then! A glaze and a hot smoke will be lovely I'm sure, if it's unbearably salty you could always boil it afterwards..!

[tomsugden]

If it's gammon rather than ham (cured but uncooked) I'd simmer for an hour / kilo in weight. I boil in one third cider, one third apple juice, and one third water. Throw in a couple of chopped apples, a cinnamon stick and a few cloves. I then allow to cool in the liquid after simmering, and hot smoke from room temperature next day, with the glaze.

[Mykap]

Bacon wrapped pork tenderloin tonight on the joe jnr. ...


As per bbq dad's recipe....

However encountered the same issues with the bacon cooking too quickly.

Disaster.



Burnt bacon but great pork .

I alwUs laugh at the advert that says want to get the best value as I always recycle my kamado coal into my wood burner...

[url]


|https://thumbsnap.com/ZSNoD4fH[/url]

Gives some relief from my h and s behavioural safety days

[Turn7]

I cook that quite often, you really need a temp probe to watch the internal temp.....

That cut can go dry dry if you walk it past the oven to slowly....

I usually go to about 55c before searing the crap out of the bacon - but still keep the probe in to check temps....

Always disappointing when a cook doesnt go to plan.

[Mykap]

Pork tenderloin was fine as I had brined it overnight and used a temp probe, but the bacon was burnt. Disappointed.

[Jambo85]

I’d love a Joetisserie for my Kamado Joe but they’re so pricey I haven’t justified it to myself yet... noticed some knock offs starting to appear on eBay - anyone got any experience with them?

My gut feeling is they’re also too expensive to be worth the risk versus the real deal..!

Thanks.

[Bathroom_Security]

Traeger on since this morning. Jacobs Ladder

Its been fluctuating +/- 10c with it being so cold.

Edited by Bathroom_Security on Sunday 24th January 13:59

[Mykap]

Looks to be handling the conditions well really. How about putting a blanket over the top? I've done the with my GMG when we have had cold spells in Spain

[Bathroom_Security]

Mykap said:

Looks to be handling the conditions well really. How about putting a blanket over the top? I've done the with my GMG when we have had cold spells in Spain

Not a bad idea maybe.... Its been fine through single digits really. Keeps it steady.

Ribs were epic. Really can't get enough of Jacobs Ladder ribs.

[tomsugden]

Jambo85 said:

I’d love a Joetisserie for my Kamado Joe but they’re so pricey I haven’t justified it to myself yet... noticed some knock offs starting to appear on eBay - anyone got any experience with them?

My gut feeling is they’re also too expensive to be worth the risk versus the real deal..!

Thanks.

I use a Joetisserie on my large Big Green Egg. Yes it's expensive, but you'll only ever need to buy it once. It gets used almost every week throughout the year for Sunday roast, and I don't recall ever being disappointed. Life's too short, just do it!

[Not Ideal]

tomsugden said:

I use a Joetisserie on my large Big Green Egg. Yes it's expensive, but you'll only ever need to buy it once. It gets used almost every week throughout the year for Sunday roast, and I don't recall ever being disappointed. Life's too short, just do it!

Agree on the above. It is expensive but it's quality and will last forever. I've used mine for the last 2x weekends - chicken this weekend just gone in the snow and leg of lamb the weekend before that.

[Jambo85]

Thanks chaps
More pics needed from you both I think!

Btw some ribs from last weekend to put me on topic!

[tomsugden]

Jambo85 said:

Thanks chaps
More pics needed from you both I think!

This was the first ever pork loin I did with it. I've subsequently bought a new fire basket which allows me to light just one side of the fire.

https://youtu.be/GBedGE6s-wI

[Jambo85]

That looks stunning. Basically you can cook big stuff at roasting temperatures without burning them with direct heat, is that accurate?

[tomsugden]

Yep I'd say so. I can do direct or indirect heat. If you want to crisp up pork crackling you can just turn the motor off for a few minutes too.

So far I've done pork loin, glazed gammon, whole chicken, leg of lamb, and beef.

There are also various accessories for other things:

tumbler basket for wings etc:

https://meatsmokefire.co.uk/product/bbq-toro-stain...

Rotating kebab skewers:

https://meatsmokefire.co.uk/product/onlyfire-brk-6...

[Jambo85]

Thanks Tom. Good links - showed me a more legitimate looking Joetisserie knock off:
https://meatsmokefire.co.uk/product/letzq-rotisser...

That looks good quality with a £50 saving.

Read somewhere that KJ had a patent on the wedge shaped rotisserie, guess it's expired! Prices might come down a bit yet.

[tomsugden]

I'm sure it'll be good, the guy that runs that site is well known in the BBQ world.

[Jambo85]

Yeah - recognise him now, he’s one of the folk who were all over the Country Woodsmoke Facebook page for a while until Marcus told people to stop advertising on it!

[tedmus]

Big Green Egg bloke?

[tomsugden]

Yes, Nic Williams.