The bbq photo & recipe thread
Discussion
Alias218 said:
Hi all, long time lurker (and drooler) on this thread. I’ve been looking at the Weber Smokey Mountain bbq lately to supplement my cheapo-cheapo Tesco kettle. Has anyone got any experience of using one of these. From the blurb it sounds great!
I had one and loved it for doing brisket and pulled pork etc. I sold it when a Kamado Joe came up on gumtree to partially fund that upgrade. Bear in mind it’s a one trick pony - you won’t be doing burgers or steaks on it, but what it does do it does brilliantly.
Weber stuff lasts too, so you’ll get 10 yrs+ out of it quite easily.
Alias218 said:
Hi all, long time lurker (and drooler) on this thread. I’ve been looking at the Weber Smokey Mountain bbq lately to supplement my cheapo-cheapo Tesco kettle. Has anyone got any experience of using one of these. From the blurb it sounds great!
It's worth checking out a ProQ Frontier too. I've had one for 6 years and I'm happy! It's a British brand so helpful support and ready spare parts. The body is enamelled to as high a standard as weber stuff. I've replaced newer style doors, grills and fire box in that time but most of that was because its been left out in the rain a few times and not dried out properly. I also use mine as a grill with a grill plate basically on top of the coals to finish off sous vide or reverse sear steaks etc. I also use it as a kettle with the grill on one layer of the stack and no water bowl for slightly slower stuff (jerk pork shoulder steaks last weekend) and it does pretty damn well at that. Today I've just put a pork shoulder in to smoke and its holding 230-235 F consistently.
Edited by seefarr on Saturday 27th March 16:01
Going to look at one of those. Was thinking about a pellet smoker, but it seems like cheating...
More seafood on the log burner happening tonight. Will class this as barbecue for thread purposes.
The yellow gunk is home infused and smoked garlic butter.
Chery logs, and a small chunk of apple will go in with the tails and oysters.
More seafood on the log burner happening tonight. Will class this as barbecue for thread purposes.
The yellow gunk is home infused and smoked garlic butter.
Chery logs, and a small chunk of apple will go in with the tails and oysters.
Not at all Tom - technique on the ribs is far tougher than cooking shellfish, trust me!
It was tasty, though...
Started on cast iron plate for even cook, finished on coals to redden shells. Oysters done on smaller trays.
![](https://thumbsnap.com/sc/MfBg4NQC.jpg[/img]</a> <a href="https://thumbsnap.com/ziKHnxoD" Target="_blank" rel="nofollow">[img]https://thumbsnap.com/sc/ziKHnxoD.jpg)
The butters used were all home infused: smoked garlic for the lobster, and Old Bay, cajun and parmesan for the oysters. Go easy on the oarmesan, as it is salty!
All washed down with a riesling for the lobster, and gewurztraminer for the salt oysters. The latter combination is unusual, but you should try it!
It was tasty, though...
Started on cast iron plate for even cook, finished on coals to redden shells. Oysters done on smaller trays.
The butters used were all home infused: smoked garlic for the lobster, and Old Bay, cajun and parmesan for the oysters. Go easy on the oarmesan, as it is salty!
All washed down with a riesling for the lobster, and gewurztraminer for the salt oysters. The latter combination is unusual, but you should try it!
Edited by Harry Flashman on Sunday 28th March 07:04
Edited by Harry Flashman on Sunday 28th March 07:05
Inspired by Tedmus.... Iberico Presa served with roast potatoes, some grilled asparagus and tender stem broccoli.
The red pepper puree is very nice... a deep, sweet flavour. Would suggest making the chimichuri the day before and maybe cutting back on the sherry vinegar slightly... I wasn't so keen when I 1st tasted it, but 24 hours in the fridge and the flavour really developed... though still a bit vinegary IMO.
I've lived in southern Spain for the last 18 months, but this is my 1st time trying Iberico pork - I've seen it in the supermarket but the €25/kg price tag has always seemed a bit 'how much for pork?!' (pork is typically super cheap here). How wrong could I have been.... WOW... a unique flavour & melt in the mouth soft.
Plenty more food than in the picture, but we were eating outside and trying to keep the food warm.
The red pepper puree is very nice... a deep, sweet flavour. Would suggest making the chimichuri the day before and maybe cutting back on the sherry vinegar slightly... I wasn't so keen when I 1st tasted it, but 24 hours in the fridge and the flavour really developed... though still a bit vinegary IMO.
I've lived in southern Spain for the last 18 months, but this is my 1st time trying Iberico pork - I've seen it in the supermarket but the €25/kg price tag has always seemed a bit 'how much for pork?!' (pork is typically super cheap here). How wrong could I have been.... WOW... a unique flavour & melt in the mouth soft.
Plenty more food than in the picture, but we were eating outside and trying to keep the food warm.
That looks superb.
I always find chimichurri better the day after, I take it out of the fridge for a few hours before it gets used as I find it has a better flavour when at room temp.
The pepper puree is a new favourite (we had the other piece of presa last night), so easy to put together, I'm under instruction to make a bigger batch next time so we have some left over as the other half loves it!
Decent vinegar makes all the difference I think, I used some Moscatel, a bit sweeter and not as harsh.
https://www.bascofinefoods.com/la-chinata-moscatel...
I always find chimichurri better the day after, I take it out of the fridge for a few hours before it gets used as I find it has a better flavour when at room temp.
The pepper puree is a new favourite (we had the other piece of presa last night), so easy to put together, I'm under instruction to make a bigger batch next time so we have some left over as the other half loves it!
Decent vinegar makes all the difference I think, I used some Moscatel, a bit sweeter and not as harsh.
https://www.bascofinefoods.com/la-chinata-moscatel...
My neighbour came round (our wives are both stuck in the UK at the moment so we’re alternating Sunday lunches) and he’d never tried it either... he described it as more like eating steak than pork... I’d rate it above most steaks I’ve ever had for texture. I’ll be picking up some Secreto to try and I’ll probably get a Pluma next time I have visitors.
The pepper pure is a definite make again. It’s so quick and easy to make and the taste would work with a lot of things.. I’ve got some swordfish steaks I might try it with next.
Spot on with the chimichuri... took it out a couple of hours before we ate. It was good, just a bit sharp... I used a Jerez vinegar, but will look for something a bit sweeter next time, or just reduce the quantity in the recipe.
Massive thanks for the inspiration and the recipes!
The pepper pure is a definite make again. It’s so quick and easy to make and the taste would work with a lot of things.. I’ve got some swordfish steaks I might try it with next.
Spot on with the chimichuri... took it out a couple of hours before we ate. It was good, just a bit sharp... I used a Jerez vinegar, but will look for something a bit sweeter next time, or just reduce the quantity in the recipe.
Massive thanks for the inspiration and the recipes!
Jambo85 said:
Alias218 said:
Hi all, long time lurker (and drooler) on this thread. I’ve been looking at the Weber Smokey Mountain bbq lately to supplement my cheapo-cheapo Tesco kettle. Has anyone got any experience of using one of these. From the blurb it sounds great!
I had one and loved it for doing brisket and pulled pork etc. I sold it when a Kamado Joe came up on gumtree to partially fund that upgrade. Bear in mind it’s a one trick pony - you won’t be doing burgers or steaks on it, but what it does do it does brilliantly.
Weber stuff lasts too, so you’ll get 10 yrs+ out of it quite easily.
seefarr said:
It's worth checking out a ProQ Frontier too. I've had one for 6 years and I'm happy! It's a British brand so helpful support and ready spare parts. The body is enamelled to as high a standard as weber stuff. I've replaced newer style doors, grills and fire box in that time but most of that was because its been left out in the rain a few times and not dried out properly.
I also use mine as a grill with a grill plate basically on top of the coals to finish off sous vide or reverse sear steaks etc. I also use it as a kettle with the grill on one layer of the stack and no water bowl for slightly slower stuff (jerk pork shoulder steaks last weekend) and it does pretty damn well at that. Today I've just put a pork shoulder in to smoke and its holding 230-235 F consistently.
Thanks for the feedback guys. I appreciate it’s a one trick pony, but as I say I’ve got the Tesco kettle for general grilling. Having said that, apparently you can convert it to a grill by removing the water bath and lifting the charcoal layer up to that level. I’ll take a look at the ProQ Fronteir and see how it compares! I also use mine as a grill with a grill plate basically on top of the coals to finish off sous vide or reverse sear steaks etc. I also use it as a kettle with the grill on one layer of the stack and no water bowl for slightly slower stuff (jerk pork shoulder steaks last weekend) and it does pretty damn well at that. Today I've just put a pork shoulder in to smoke and its holding 230-235 F consistently.
Djtemeka said:
I’ll be trying my first brisket this weekend. Eek!
Oh yes, the pressure. I took delivery of a wagyu brisket on Friday. Got it at a bargain price from Tom Hixson, who always seem to over-deliver on quoted weight. This was advertised at 5kg but came in at 7.6kg. But the price was the same.
Owing to a lack of time I cut a large chunk of the flat off and smoked it hot and fast c 300F. Took about 6 hours to reach 200F internal but I roundly screwed up en route with the B G E running out of charcoal whilst I was assembling a new bed! So the chart on my MEATER app was like a dodgy heart trace. The end result was ok, extremely succulent brisket but the bark was a little bitter - either due to poor temp control or my water tray running dry whilst full of fat. There was a nasty burning smell at one point.
Must do better next time....
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