The bbq photo & recipe thread

[illmonkey]

Comacchio said:

illmonkey said:

Exciting times!

Is that the Lidl mini?

Yep. They had 2 left, £100

[illmonkey]

Haul for fridays bbq with some mates

25 sausages, 6 burgers and pulled pork. Some potato type thing too. All from Germany

[seefarr]

Comacchio said:

tedmus said:

Soaking chips is a waste of time and energy, you have to drive off moisture before they start to combust, best using actual chunks instead of chips.

I wrote chips when I meant chunks. I think they just burnt off too quick as they were sitting on top of the coals & I was waiting for blue smoke vs white smoke. Next time I'll hedge my bets - bury some and scatter some ontop.

I prefer using chunks now and I just put them direct on the coals - they last a good hour for me. I've got a load of chips left over too and I build a raft of tinfoil and place a load of them on that every 15 mins or so.

Tip from Flashman was to put your meat on fridge cold as it will take on more smoke and I think this makes a difference.

[Turn7]

seefarr said:

Tip from Flashman was to put your meat on fridge cold as it will take on more smoke and I think this makes a difference.

Eh?

[tedmus]

seefarr said:

Tip from Flashman was to put your meat on fridge cold as it will take on more smoke and I think this makes a difference.

I think you get a deeper smoke ring but not more smoke flavour. Something to do with the chemical reaction that forms the smoke ring ceasing at 130f or something like that

[Type R Tom]

illmonkey said:

Haul for fridays bbq with some mates

25 sausages, 6 burgers and pulled pork. Some potato type thing too. All from Germany

From the sausage man? I really like that curry sauce!

[illmonkey]

Type R Tom said:

illmonkey said:

Haul for fridays bbq with some mates

25 sausages, 6 burgers and pulled pork. Some potato type thing too. All from Germany

From the sausage man? I really like that curry sauce!

yep. Only had the standard one, but thought to mix it up for a group of us.

Looking forward to the ketchups!

[Type R Tom]

illmonkey said:

Type R Tom said:

illmonkey said:

Haul for fridays bbq with some mates

25 sausages, 6 burgers and pulled pork. Some potato type thing too. All from Germany

From the sausage man? I really like that curry sauce!

yep. Only had the standard one, but thought to mix it up for a group of us.

Looking forward to the ketchups!

My favorite was the cheese one followed by the spicy. Not tried the Tom sauce yet.

[Harry Flashman]

Comacchio said:

illmonkey said:

Exciting times!

Is that the Lidl mini?

I've just ordered one too! Hopefully can low and slow small cuts whilst using the kettle for other stuff. Or even just have a small barbecue for evening steak for the two of us.

[Harry Flashman]

tedmus said:

seefarr said:

Tip from Flashman was to put your meat on fridge cold as it will take on more smoke and I think this makes a difference.

I think you get a deeper smoke ring but not more smoke flavour. Something to do with the chemical reaction that forms the smoke ring ceasing at 130f or something like that

You actually get a smokier flavour, but based in surface particulates. Wish I could take credit, but this is Myron Mixon, I think. Cold meat effectively causes smoke particles and water to condense more on the surface in those initial smoking processes.

His demonstration was smoking a warm coke can, and smoking a cold one in the same smoker. You can see the difference.

Will affect cooking times, obviously.

[illmonkey]

Harry Flashman said:

Comacchio said:

illmonkey said:

Exciting times!

Is that the Lidl mini?

I've just ordered one too! Hopefully can low and slow small cuts whilst using the kettle for other stuff. Or even just have a small barbecue for evening steak for the two of us.

That's the plan, want to figure out slow cooking on it. Already eyeing up some accessories!

I imagine a good Chateaubriand would be delish on it.

https://www.amazon.co.uk/Inkbird-Bluetooth-Tempera...
https://www.amazon.co.uk/MEATER-Thermometer-Rotiss...

[Comacchio]

Harry Flashman said:

Comacchio said:

illmonkey said:

Exciting times!

Is that the Lidl mini?

I've just ordered one too! Hopefully can low and slow small cuts whilst using the kettle for other stuff. Or even just have a small barbecue for evening steak for the two of us.

Any idea of the differences between the lidl and aldi minis? I've got an aldi one on order to compliment the larger AK.

[tedmus]

Harry Flashman said:

tedmus said:

seefarr said:

Tip from Flashman was to put your meat on fridge cold as it will take on more smoke and I think this makes a difference.

I think you get a deeper smoke ring but not more smoke flavour. Something to do with the chemical reaction that forms the smoke ring ceasing at 130f or something like that

You actually get a smokier flavour, but based in surface particulates. Wish I could take credit, but this is Myron Mixon, I think. Cold meat effectively causes smoke particles and water to condense more on the surface in those initial smoking processes.

His demonstration was smoking a warm coke can, and smoking a cold one in the same smoker. You can see the difference.

Will affect cooking times, obviously.

Water condensation producing more smoke makes sense, I knew smoke adheres to moist surfaces so I suppose the idea is meat going in cold will produce more condensation = more smoke?

Interesting.

[Zoon]

The aldi one is only £79.99

[Sway]

Plenty of stainless steel deflector plates available from inventive entrepreneurs for the mini Kamados.

Also read an interesting piece by Marcus Bawden at his BBQ school - blind taste tests of steaks done sear/indirect and indirect/sear...

80% reckoned the 'normal' approach of sear then indirect tasted best.

[Bam89]

Anyone got / seen these? Are they any good or just cheap materials.. debating a Weber kettle with cart but this is a whole lot cheaper!

https://www.costco.co.uk/Garden-Sheds-Patio/Barbec...

[Sway]

Being porcelain coated means it's essentially the same construction as a weber...

Certainly the blurb implies to me it's a decent quality bit of kit.

My Pro Q is also porcelain coated and is actually holding up better to a decade outside without cover than my weber kettle...

[Bam89]

I've ordered it, so will report back

Not very experienced with much more than basic grilling so it'll be a learning curve!

[Jambo85]

Getting the hang of the knock off Joetisserie finally

[Gids]

Jambo85 said:

Getting the hang of the knock off Joetisserie finally

Is that for the BGE? If so where's it from?