The bbq photo & recipe thread
Discussion
Harry Flashman said:
I may have found the most overpriced barbecue product ever.
A few pieces of unfinished steel and a cheap grate. £1k.
https://www.fireplaceproducts.co.uk/en/outdoor-fir...
When does it arrive Flashers?A few pieces of unfinished steel and a cheap grate. £1k.
https://www.fireplaceproducts.co.uk/en/outdoor-fir...
Harry Flashman said:
I may have found the most overpriced barbecue product ever.
A few pieces of unfinished steel and a cheap grate. £1k.
https://www.fireplaceproducts.co.uk/en/outdoor-fir...
You won't be BBQing much on a chiminea but look forward to seeing your attempts .A few pieces of unfinished steel and a cheap grate. £1k.
https://www.fireplaceproducts.co.uk/en/outdoor-fir...
illmonkey said:
Harry Flashman said:
I may have found the most overpriced barbecue product ever.
A few pieces of unfinished steel and a cheap grate. £1k.
https://www.fireplaceproducts.co.uk/en/outdoor-fir...
When does it arrive Flashers?A few pieces of unfinished steel and a cheap grate. £1k.
https://www.fireplaceproducts.co.uk/en/outdoor-fir...
I recentky moved company after 12 years and my former colleagues chipped together and bought me Bristol Drum Smoker. Its now all bolted together and the inaugral smoke is this weekend. I've done ribs, tri-tip, steaks and whatnot on my SNS Kettle and a year but never done a decent brisket. I now have a good 10lb of trimmed brisket ordered from my local butcher for collection Friday.
Do you chaps & chapesses have 2-3 tips of what to do with a drum smoker for best results?
Do you chaps & chapesses have 2-3 tips of what to do with a drum smoker for best results?
cavey76 said:
I recentky moved company after 12 years and my former colleagues chipped together and bought me Bristol Drum Smoker. Its now all bolted together and the inaugral smoke is this weekend. I've done ribs, tri-tip, steaks and whatnot on my SNS Kettle and a year but never done a decent brisket. I now have a good 10lb of trimmed brisket ordered from my local butcher for collection Friday.
Do you chaps & chapesses have 2-3 tips of what to do with a drum smoker for best results?
I normally inject it with beef stock or beer or something. Lots of rub on the outside. Do you chaps & chapesses have 2-3 tips of what to do with a drum smoker for best results?
In the smoker I build a circle of coals round the edge of the basket at the bottom, with a gap in it. Pour lit coals from a chimney starter onto one end. Wood chunks or chips near that end that will burn for the first few hours. In my pro Q it takes about 6-8 hours to burn all the way round the bottom of the basket, I come back and just extend the ring round again. You can wrap or not after the smoke has gone into the meat and bark formed after a few hours. Keep cooking until you hit the temp you want. The best ones I have done were about 7kg and I cooked for 24 hours.
One key factor will be the fat content - UK brisket tends to be much leaner than US brisket.
As such, for UK brisket I tend to go for the 'hotter and faster' method - up around 350f, wrapped after 3-4 hours then taken off to rest as soon as it hits temp.
Simple salt/pepper/garlic salt rub works great - or there's a coffee rub Marcus Bawdon sells that is utterly awesome.
Angus and Oink "Dirty Cow" is another superb rub for beef.
As such, for UK brisket I tend to go for the 'hotter and faster' method - up around 350f, wrapped after 3-4 hours then taken off to rest as soon as it hits temp.
Simple salt/pepper/garlic salt rub works great - or there's a coffee rub Marcus Bawdon sells that is utterly awesome.
Angus and Oink "Dirty Cow" is another superb rub for beef.
Only a few days ago, All things BBQ did a video where he injected the brisket with beef fat, could be of use to some
https://www.youtube.com/watch?v=sK-eSGIVZxQ&t=...
If anyone hasn't come across him yet, a really good chef with great recipes. The channel is a promotion for the shop but not too pushy
https://www.youtube.com/watch?v=sK-eSGIVZxQ&t=...
If anyone hasn't come across him yet, a really good chef with great recipes. The channel is a promotion for the shop but not too pushy
Had a disaster on Tuesday. Cooked perfect wings on the kamado...until the end. Thought I'd open all vents for a couple mins to really crisp them up, pop for a pee and take them off. Came back in 2 mins and smoke pouring out the top and opened up to see my wings engulfed in flames lol. Tasted nice but very crisp...
I never dared to take a photo of the underneath... oops.
I never dared to take a photo of the underneath... oops.
57 Chevy said:
cavey76 said:
I recentky moved company after 12 years and my former colleagues chipped together and bought me Bristol Drum Smoker. Its now all bolted together and the inaugral smoke is this weekend. I've done ribs, tri-tip, steaks and whatnot on my SNS Kettle and a year but never done a decent brisket. I now have a good 10lb of trimmed brisket ordered from my local butcher for collection Friday.
Do you chaps & chapesses have 2-3 tips of what to do with a drum smoker for best results?
I normally inject it with beef stock or beer or something. Lots of rub on the outside. Do you chaps & chapesses have 2-3 tips of what to do with a drum smoker for best results?
In the smoker I build a circle of coals round the edge of the basket at the bottom, with a gap in it. Pour lit coals from a chimney starter onto one end. Wood chunks or chips near that end that will burn for the first few hours. In my pro Q it takes about 6-8 hours to burn all the way round the bottom of the basket, I come back and just extend the ring round again. You can wrap or not after the smoke has gone into the meat and bark formed after a few hours. Keep cooking until you hit the temp you want. The best ones I have done were about 7kg and I cooked for 24 hours.
HD Adam said:
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 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....
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 s
t 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
Last two times out I have followed this almost to the letter. It really does work. My next one will involve some injecting as I like the sound of that.
sc0tt said:
Does anyone have any experience using a rotisserie on a gas grill?
I got a new bbq yesterday with one and am obviously gagging to try out ruining a chicken?
It has an infra red thing at the back so how do I go about cooking?
TIA
I have one on mine but do not have the back burner. I have to use a brick to support the lid as it will not close fully, but mid/low temp chicken, pork, gammon and beef have been dead easy and so good. When I use this I am normally sat in the garden so keeping watch - you will see if it is too hot. My advice, cook till the temp is right. By rights it should be better with that back burner.I got a new bbq yesterday with one and am obviously gagging to try out ruining a chicken?
It has an infra red thing at the back so how do I go about cooking?
TIA
I do have a drip pan (one of those throw away foil things) under the grill plate to catch the juice though.
Then I advise a rotisserie basket. Great for chicken wings, drum sticks etc.
mattyn1 said:
sc0tt said:
Does anyone have any experience using a rotisserie on a gas grill?
I got a new bbq yesterday with one and am obviously gagging to try out ruining a chicken?
It has an infra red thing at the back so how do I go about cooking?
TIA
I have one on mine but do not have the back burner. I have to use a brick to support the lid as it will not close fully, but mid/low temp chicken, pork, gammon and beef have been dead easy and so good. When I use this I am normally sat in the garden so keeping watch - you will see if it is too hot. My advice, cook till the temp is right. By rights it should be better with that back burner.I got a new bbq yesterday with one and am obviously gagging to try out ruining a chicken?
It has an infra red thing at the back so how do I go about cooking?
TIA
I do have a drip pan (one of those throw away foil things) under the grill plate to catch the juice though.
Then I advise a rotisserie basket. Great for chicken wings, drum sticks etc.
Char Siu
If anyone is looking for a straightforward introduction to smoking, I think Char Siu is a really good choice. It's kind of a hybrid between a pulled pork and a rib recipe. You don't need to commit to a missive piece of meat. It's a family size result with left overs but could feed 8 with other sides. It doesn't require the long cooking of the pulled pork and without the risk of dryness/overseasoning of the ribs (british pork ribs are tiny and don't have much fat).
You can buy a small shoulder of pork 1.5kg for less than a fiver. Take the skin off leaving as much fat as possible. Slice into 1.5 - 2 inch 'steaks'.
I use about half a cup of dark brown sugar and ordinary salt mixed together with a tablespoon of five spice powder.
Barbecue set up for smoking at 230F. I use a mixture of woods Oak, apple, cherry. In any case we are unlikely to use what Chinese would use.
The great thing about this recipe is it's forgiving and you want it to be sliceable rather than pullable so no need to get past the 'stall' at 170-180F.
Josh Weissman's recipe for the marinade and glaze. When the meat is at 170F, I brush with the marinade and leave for another hour or two. I pull it off and rest it and rearrange barbecue for grilling. Give it a minute on each sides turning and brushing marinade on.
Didn't take a photo but ends up beautifully glazed dark brown with a smoke ring which negates the use of food colouring. Slice and serve with sticky rice and chinese cabbage. Leftovers are great in a wrap with mayo and spring onions; a stuffing for Bao or in egg fried rice.
Could be the centrepice of a really nice Asian style BBQ. Could do some wings alongside the pork and grill some marinaded prawns at the end. I'm planning on doing duck legs the same way
If anyone is looking for a straightforward introduction to smoking, I think Char Siu is a really good choice. It's kind of a hybrid between a pulled pork and a rib recipe. You don't need to commit to a missive piece of meat. It's a family size result with left overs but could feed 8 with other sides. It doesn't require the long cooking of the pulled pork and without the risk of dryness/overseasoning of the ribs (british pork ribs are tiny and don't have much fat).
You can buy a small shoulder of pork 1.5kg for less than a fiver. Take the skin off leaving as much fat as possible. Slice into 1.5 - 2 inch 'steaks'.
I use about half a cup of dark brown sugar and ordinary salt mixed together with a tablespoon of five spice powder.
Barbecue set up for smoking at 230F. I use a mixture of woods Oak, apple, cherry. In any case we are unlikely to use what Chinese would use.
The great thing about this recipe is it's forgiving and you want it to be sliceable rather than pullable so no need to get past the 'stall' at 170-180F.
Josh Weissman's recipe for the marinade and glaze. When the meat is at 170F, I brush with the marinade and leave for another hour or two. I pull it off and rest it and rearrange barbecue for grilling. Give it a minute on each sides turning and brushing marinade on.
Didn't take a photo but ends up beautifully glazed dark brown with a smoke ring which negates the use of food colouring. Slice and serve with sticky rice and chinese cabbage. Leftovers are great in a wrap with mayo and spring onions; a stuffing for Bao or in egg fried rice.
Could be the centrepice of a really nice Asian style BBQ. Could do some wings alongside the pork and grill some marinaded prawns at the end. I'm planning on doing duck legs the same way
GruntyDC5 said:
Type R Tom said:
https://www.bbqs2u.co.uk/kamado-joe-bbqs/891-kamad...
£550 - will it be twice as good as a weber kettle?
I've ordered one for £521. So will see how it gets on when it arrives£550 - will it be twice as good as a weber kettle?
. 
Done my first chicken on the kamado and it turned out excellent. Done a nandos style rub all over it. Perfectly juicy.
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