The bbq photo & recipe thread
Discussion
Harry Flashman said:
Type R Tom said:
If anyone is looking to smoke this week, Morrisons have shoulder at £2 per KG. I bought 10kg worth, some to eat over the next few days and some to freeze. Incredible value.
I'd recommend it to someone just starting out in the world of BBQ, its a cheap cut so no concerns about messing it up.
My top tip is to smoke for 5 hours or so and then stick it in the oven in foil to avoid the stall and so not to waste charcoal and worrying about maintaining temperature. Yes it is cheating but works!
I often finish in the oven. I'd recommend it to someone just starting out in the world of BBQ, its a cheap cut so no concerns about messing it up.
My top tip is to smoke for 5 hours or so and then stick it in the oven in foil to avoid the stall and so not to waste charcoal and worrying about maintaining temperature. Yes it is cheating but works!
Barbecue for smoke and flavour, oven for precision cook without hassle.
It's just cooking with different methods, not cheating!
Type R Tom said:
Harry Flashman said:
Type R Tom said:
If anyone is looking to smoke this week, Morrisons have shoulder at £2 per KG. I bought 10kg worth, some to eat over the next few days and some to freeze. Incredible value.
I'd recommend it to someone just starting out in the world of BBQ, its a cheap cut so no concerns about messing it up.
My top tip is to smoke for 5 hours or so and then stick it in the oven in foil to avoid the stall and so not to waste charcoal and worrying about maintaining temperature. Yes it is cheating but works!
I often finish in the oven. I'd recommend it to someone just starting out in the world of BBQ, its a cheap cut so no concerns about messing it up.
My top tip is to smoke for 5 hours or so and then stick it in the oven in foil to avoid the stall and so not to waste charcoal and worrying about maintaining temperature. Yes it is cheating but works!
Barbecue for smoke and flavour, oven for precision cook without hassle.
It's just cooking with different methods, not cheating!
Those turkey roasting bags are a great shout, they hold all the juices which you can dribble over when you pull the meat.
I did smoky pork carnitas last night and it was ridiculously tasty. Its a riff on the modernist cuisine recipe and not traditional but crazy good.
1.2 kg Pork shoulder steaks onto the smoker, down at 100c for 2 hours on apple wood. Put that into a pressure cooker with 500ml stock for 30 mins up high.
Make the anchiote mix below and add more dried chillies to that. Don't buy annatto seeds if you don't have a spice grinder - they're like red gravel and pointless in the mortar and pestle. If you don't have the annatto, don't worry, I don't think it adds much but colour.
Remove pig from liquid, add the anchiote and reduce for 25 mins, add the pork back for 5 mins.
Serve on tortillas with all the trimmings.
http://adayinthelifeofthechefofenlightenment.blogs...
1.2 kg Pork shoulder steaks onto the smoker, down at 100c for 2 hours on apple wood. Put that into a pressure cooker with 500ml stock for 30 mins up high.
Make the anchiote mix below and add more dried chillies to that. Don't buy annatto seeds if you don't have a spice grinder - they're like red gravel and pointless in the mortar and pestle. If you don't have the annatto, don't worry, I don't think it adds much but colour.
Remove pig from liquid, add the anchiote and reduce for 25 mins, add the pork back for 5 mins.
Serve on tortillas with all the trimmings.
http://adayinthelifeofthechefofenlightenment.blogs...
Had a go at cedar plank steak this weekend.
Soaked the plank in red wine ( the good stuff at 1.2e a litre here in Spain) and water for an hour. Charred the plank for 5 mins then applied the steak.
Cooked to 60C internal then reverse seared.
Delicious. Will be doing more of this for sure.
Soaked the plank in red wine ( the good stuff at 1.2e a litre here in Spain) and water for an hour. Charred the plank for 5 mins then applied the steak.
Cooked to 60C internal then reverse seared.
Delicious. Will be doing more of this for sure.
Mykap said:
Had a go at cedar plank steak this weekend.
Soaked the plank in red wine ( the good stuff at 1.2e a litre here in Spain) and water for an hour. Charred the plank for 5 mins then applied the steak.
Cooked to 60C internal then reverse seared.
Steak looks great but seeing that you have a Kamado with deflector plates what did the plank bring to the party do you reckon? Did it impart some flavour?Soaked the plank in red wine ( the good stuff at 1.2e a litre here in Spain) and water for an hour. Charred the plank for 5 mins then applied the steak.
Cooked to 60C internal then reverse seared.
Jambo85 said:
Steak looks great but seeing that you have a Kamado with deflector plates what did the plank bring to the party do you reckon? Did it impart some flavour?
The plank definitely added flavour to the meat. Very distinctive and pleasant. Once the steak was up to internal temp I removed it to rest and took out the deflector plate ( to be clear the plank is the deflector while bringing the steak up to temp).Then put the kamado in inferno mode to reverse sear.
Edited by Mykap on Saturday 24th April 15:39
Mykap said:
The plank definitely added flavour to the meat. Very distinctive and pleasant. Once the steak was up to internal temp I removed it to rest and took out the deflector plate. Then put the kamado in inferno mode to reverse sear.
Sounds interesting thanks, will add one to the list 
While I’m here - some milk and honey brined pork chops last night, love this recipe
https://www.telegraph.co.uk/recipes/0/richard-h-tu...
The honey makes them look more burnt than they are
Pork belly slow cooked and apple smoked at 130 degrees in the Weber kettle. Was very careful on the amount of coal I used and that led to better temp control - less reliance on the vents, for a three hour cook. It was buttery smooth and tender did the cracking in the oven - good, but not my best. Meat was excellent though with great smoke flavour.
Taita said:
Turn7 said:
They look good. Seem to have a lot more meat on top of the ribs than what I can find. Is that a particular cut or just 'ribs'? They still have the belly pork attached, some people split the belly off and use that alone, but I fancied trying it as one.....
Not sure what you call the cut mind.
Mykap said:
CN you name the vortex thing for reference?
I got this one back in Jan, out of stock at the momenthttps://www.amazon.co.uk/gp/product/B08NRLMGHS/ref...
Turn7 said:
Cheers.
They still have the belly pork attached, some people split the belly off and use that alone, but I fancied trying it as one.....
Not sure what you call the cut mind.
Its likely either a skinless bone-in pork belly... or some UK butchers call that a St Louis cut rib (although I think St Louis' ribs are just trimmed spare ribs...)They still have the belly pork attached, some people split the belly off and use that alone, but I fancied trying it as one.....
Not sure what you call the cut mind.
any experts out there?
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