The bbq photo & recipe thread

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Discussion

bomb

3,691 posts

283 months

Friday 2nd April 2021
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Now that my new build BBQ Shack finally has its roof on it, I can start to use it, as intended. Its not 100% finished yet, but the final trim and interior can be done later. Meanwhile, lets get cooking ! My first cook on it was a rotisserie chicken with some veggie kebabs.

BBQ Shack. by Andy B., on Flickr


cooking my chook by Andy B., on Flickr


cooking my chook, 3 by Andy B., on Flickr

cooking my chook, 2 by Andy B., on Flickr

Djtemeka

1,802 posts

191 months

Saturday 3rd April 2021
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mickv said:
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....



Its hard to get perfect as I understand. I'm waking up at 1am in the morning tonight to start the fire. Meat on at 2am then bed time till 05h30 when I sprits it for the first time. I'm allowing 9 hours to cook and 2 for resting then lunch time. Hopefully it works out ok smile

HD Adam

5,144 posts

183 months

Saturday 3rd April 2021
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Djtemeka said:
mickv said:
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....



Its hard to get perfect as I understand. I'm waking up at 1am in the morning tonight to start the fire. Meat on at 2am then bed time till 05h30 when I sprits it for the first time. I'm allowing 9 hours to cook and 2 for resting then lunch time. Hopefully it works out ok smile
You're both making some basic errors here.

Brisket cooks "low & slow". Not 300f, it's 225f,

You don't need a water tray. The internal fat (if it's cooked properly) makes it moist.

If your water tray went dry, all the st on the bottom will burn & that's where your bitter taste comes from.

Ok, season your Brisket. No need to get fancy. Salt & pepper is good enough.

Get your BBQ to 225f, add the wood chunks of your choice (I like Apple, but Hickory, Mesquite, Cherry, Pecan is fine.

Put the brisket in, indirect heat & smoke it for 3-4 hours.

Then, here's the shocker, take it off the BBQ & put it in the oven set at 225f, directly on a rack with a drip pan underneath.

At this point. the brisket has absorbed as much smoke as you need.
It now doesn't know or care where the heat source comes from.

You can now bugger off & do what you want,
Leave it alone. Don't spritz it, don't baste it, just let it cook.

When it reaches 195f, take it out & give it a poke. It should be springy.
If it's not, back in the oven till 205f.

Basically, it's done when it's done. Might be 9 hours, might be 14.
Every piece of Brisket is different. You have to hit 195f minimum.

Wrap it in foil or pink butcher paper to hold.

Foil, an old towel & into a cooler. Warm the cooler with hot water first.
Ah hour is fine.

Cut the point from the flay & slice both across the grain.

Enjoy




Djtemeka

1,802 posts

191 months

Sunday 4th April 2021
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Thanks for the tip. There are so many YT vids on these things and all vary to some degree but they all say the same thing. Do what works for you, your meat and your bbq. All 3 will have a rhythm that works and no 3 are the same.

I got up at 1am to put the bbq on. Did the rub etc whilst the coals were basing lit. I’m sitting waiting on the bbq to get to it’s final temp now before lurking off to bed till 05h30

Djtemeka

1,802 posts

191 months

Sunday 4th April 2021
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Djtemeka

1,802 posts

191 months

Sunday 4th April 2021
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illmonkey

18,112 posts

197 months

Sunday 4th April 2021
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First bbq of the year today! Running low on Weber charcoals, are these still the go to? Or any other recommendations? For a standard bbq not a slow jobbie.

Sway

26,070 posts

193 months

Sunday 4th April 2021
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illmonkey said:
First bbq of the year today! Running low on Weber charcoals, are these still the go to? Or any other recommendations? For a standard bbq not a slow jobbie.
I'm a big fan of aussie heat beads, available from the Range.

Turn7

23,502 posts

220 months

Sunday 4th April 2021
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Sway said:
illmonkey said:
First bbq of the year today! Running low on Weber charcoals, are these still the go to? Or any other recommendations? For a standard bbq not a slow jobbie.
I'm a big fan of aussie heat beads, available from the Range.
I tend to favour Big K for lump wood and Weber for
Bricks.

I do want to try the proq cubes though .

number2

4,268 posts

186 months

Sunday 4th April 2021
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Got a pork belly on the go. Taking longer than expected - at 63c internal right now. Plan on roasting potatoes on the KJ during the higher temp crackling phase.


Harry Flashman

19,283 posts

241 months

Sunday 4th April 2021
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Harry Flashman said:
Wing rib, starting with a rosemary smoke for a charcoal reverse sear.





After pics - sorry, forgot!


[url|https://thumbsnap.com/cwpyUn7s[/url]

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

[url|https://thumbsnap.com/nND7sa68[/url]

Djtemeka

1,802 posts

191 months

Monday 5th April 2021
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That looks suitably YUM!


Didnt take any pics of mine but here's the lowdown.

I'm knackered. Went to bed at 18h30 yesterday! Slept through.

Meat came out good. A little tough on the side where the little thin flap of meat was so I just binned that.

Didn't really fancy the flavour or texture though. It wasn't bad Everyone else liked it but as the cook, I'm rather critical.

I like my meat to taste and feel like meat. it was fun cooking though.

If I do this again, I'll use salt and pepper only and see if that makes it nicer. Wasn't a fan of the rub.

Type R Tom

3,859 posts

148 months

Monday 5th April 2021
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On the topic of brisket, the comments are quite funny

https://twitter.com/LincolnRiley/status/1378849175...

"If you drop your phone in water you could put it in a bag with this brisket to dry it out"

HD Adam

5,144 posts

183 months

Tuesday 6th April 2021
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Djtemeka said:
That looks suitably YUM!


Didnt take any pics of mine but here's the lowdown.

I'm knackered. Went to bed at 18h30 yesterday! Slept through.

Meat came out good. A little tough on the side where the little thin flap of meat was so I just binned that.

Didn't really fancy the flavour or texture though. It wasn't bad Everyone else liked it but as the cook, I'm rather critical.

I like my meat to taste and feel like meat. it was fun cooking though.

If I do this again, I'll use salt and pepper only and see if that makes it nicer. Wasn't a fan of the rub.
Confucius he say "Quickest way from Point A to Point B, Copy somebody already at Point B"

Probably.

Try one like I posted above. Don't deviate. Trust me.

This is basic Brisket. Before you get fancy with rubs & injections, you need to master the basics.

If the thin end dries out, that's your Burnt Ends.
Slice it off, cube it up. pour your bbq sauce over it & coock it in the oven for another hour.

Djtemeka

1,802 posts

191 months

Tuesday 6th April 2021
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HD Adam said:
Confucius he say "Quickest way from Point A to Point B, Copy somebody already at Point B"

Probably.

Try one like I posted above. Don't deviate. Trust me.

This is basic Brisket. Before you get fancy with rubs & injections, you need to master the basics.

If the thin end dries out, that's your Burnt Ends.
Slice it off, cube it up. pour your bbq sauce over it & coock it in the oven for another hour.
I already bought the rubs and sauces so I thought I'd use them anyway. It would probably be better with S&P only. The yanks don't like the tase of the meat judging by all the sauces and rubs they use!

eps

6,272 posts

268 months

Wednesday 7th April 2021
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Leg of lamb from the weekend, 1.75kg

Simple rosemary, juniper berries, garlic, salt and pepper and olive oil rub.(bbc good food recipe I think)

Small tin, underneath to catch the juices.

90 minutes of indirect heat (photo was midway through) 15 to 20 minutes resting afterwards



So tasty! Although it does help that the meat was from a butcher.

Decent charcoal as well, Hazel. From here https://www.oxfordcharcoal.co.uk



Edited by eps on Wednesday 7th April 09:39

hotchy

4,454 posts

125 months

Saturday 10th April 2021
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First attempt at a 6 hour cook for ribs on the new aldi kamado yesterday. Rubbed them up on Thursday then tried the old beginner 3 2 1 method. Managed to keep it around 100 for the first 3 hours, went to around 115 after I wrapped them in foil, then went 130 for the last bit I was basting them with bbq sauce. Think the temperature went up due to leaving the lid up to long allowing more air into the kamado.

However they turned out brilliant. After 4 bottles of different bbq sauce she blind taste tested and choice a carribean jerk bbq sauce for the top. So thats what I went for. Going to make my own for the next batch. Mmmm it had good bark and came off the bone easy, but not too easy like boiled ribs. Perfection.

When the dual temperature prob turns up I can cook via that instead of time. I hung my single prob just above the grills but the top of the kamado wasn't far out at all.

Audis5b9

925 posts

71 months

Sunday 11th April 2021
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Very similar to the post above...

Smoked Pork Belly using an adaption of the 3-2-1 method.

Incredibly tender and flavourful.












Sway

26,070 posts

193 months

Sunday 11th April 2021
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Local ox cheek for me today, here it is three hours in - beer braise added before sealing tightly with foil for about another three hours.

Taita

7,592 posts

202 months

Sunday 11th April 2021
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Been some fantastic cooks posted recently, great biggrin