The bbq photo & recipe thread
Discussion
Alias218 said:
HD Adam said:
Yes.
The brisket needs to cook until it reaches 195f at least.
Then, rest it for an hour.
It's not easy going on an x mins per pound as there's los of variables.
Just season it with salt & pepper, cook it at 225 in the smoker for about 3 hours.
Then, wrap it in foil & put it in the oven at 225f till it reaches 195,
Leave it wrapped & put it in a cooler for an hour.
Slice against the grain.
Hickory is a bit harsh for ribs. You really need something mild like apple or cherry,
Season & smoke for 2-3 hours, wrap in foil & continue to cook for a further 2 hours.
At this point, you can crisp them up a bit over the hot coals.
Lovely, thanks very much. The recipe in the Weber book calls for a rub of chilli power, brown sugar, salt, cumin, onion powder, black pepper and allspice, over an initial covering of prepared mustard (whatever that is). I have to say, I’m tempted to keep to simple with your suggestion of salt and pepper only. The brisket needs to cook until it reaches 195f at least.
Then, rest it for an hour.
It's not easy going on an x mins per pound as there's los of variables.
Just season it with salt & pepper, cook it at 225 in the smoker for about 3 hours.
Then, wrap it in foil & put it in the oven at 225f till it reaches 195,
Leave it wrapped & put it in a cooler for an hour.
Slice against the grain.
Hickory is a bit harsh for ribs. You really need something mild like apple or cherry,
Season & smoke for 2-3 hours, wrap in foil & continue to cook for a further 2 hours.
At this point, you can crisp them up a bit over the hot coals.
Does popping it in the oven not taint the oven with a smoke smell forevermore?
Unfortunately I don’t have a cooler so the worktop will have to suffice.
I’ll have to see if I can get hold of some different woods in the week. I can’t go smoking everything with hickory!
ETA: it seems prepared mustard is yellow mustard with some added bits and pieces. Broadly analogous with Dijon. English is probably a bit on the strong side.
Edited by Alias218 on Sunday 22 August 23:08
You can wrap it in foil at this point to speed the process but I prefer not to because you get a better bark on it.
If you're just starting out with brisket, keep the rub simple till you figure out how to cook it.
Texas style brisket is just salt & pepper smoked with Post Oak.
The smoke is the seasoning.
You can rub with oil instead of mustard.
Thanks for the info everyone! That meat looks amazing.
I’ll be honest, I’m a little intimidated by a 13 hour cook plus rest though my piece will be considerably smaller. I’m hoping to get it in the WSM at 8am ready for eating around 4-5pm however that might be a little optimistic it seems. Perhaps for this first go I’ll do it a smidge higher temp (250f/120c) for 5 hours or an internal of 165f and then transfer to the oven. Doing it the day before isn’t an option as I don’t get the meat until then. Salt and pepper seems like a wise choice too - as you say get the basics down first.
I’ll report back when it’s done!
I’ll be honest, I’m a little intimidated by a 13 hour cook plus rest though my piece will be considerably smaller. I’m hoping to get it in the WSM at 8am ready for eating around 4-5pm however that might be a little optimistic it seems. Perhaps for this first go I’ll do it a smidge higher temp (250f/120c) for 5 hours or an internal of 165f and then transfer to the oven. Doing it the day before isn’t an option as I don’t get the meat until then. Salt and pepper seems like a wise choice too - as you say get the basics down first.
I’ll report back when it’s done!
I'm a charcoal enthusiast but here in my forested area of Spain charcoal bbq is banned in the summer months. So its gas or I push the boundries and use the pellet grill.
Today I received the charcoal basket for my Joe Juniour and also a KJ chicken stand so what to do? I was thinking of using the rotisserie on the gas Broil King but as the stand had arrived a change of plan was in order.
I'm currently in the process of moving (downsizing as I'm on my own now) and have a new space for bbq at the new place which is accessed from both the dining room and kitchen by folding doors. So some repurposing of the the grills is taking place. The GMG Davy Crockett,Broil King 320 and Joe Jnr are coming with me. I've sold my Chargriller side box smoker and ProQ Outlaw which will be replaced by a Kettle Joe.
This is the space
Which connects to the kitchen and dining room by separate folding doors
Anyway Im using old coffee tables with salvaged Ikea stainless steel worktops as a temporary measure.
So Beer can chicken on the gas BBQ pellet smoke. Pre warmed the beer in the KJ stand then used the outer burners for indirect cooking. About 220C throughout. Left the smoke tube in at about 1.5 hrs and turned off the burners. Internal temp 80C - a little high.
However probably the best beer can chicken ever. Soft and moist inside crispy skin and smoke flavour - just brilliant for a cheap 4 euro chicken from Aldi,plus it will feed me and the dog for two days. Great.
OK I give up. Tried to orientate images to no avail. bahh
Today I received the charcoal basket for my Joe Juniour and also a KJ chicken stand so what to do? I was thinking of using the rotisserie on the gas Broil King but as the stand had arrived a change of plan was in order.
I'm currently in the process of moving (downsizing as I'm on my own now) and have a new space for bbq at the new place which is accessed from both the dining room and kitchen by folding doors. So some repurposing of the the grills is taking place. The GMG Davy Crockett,Broil King 320 and Joe Jnr are coming with me. I've sold my Chargriller side box smoker and ProQ Outlaw which will be replaced by a Kettle Joe.
This is the space
Which connects to the kitchen and dining room by separate folding doors
Anyway Im using old coffee tables with salvaged Ikea stainless steel worktops as a temporary measure.
So Beer can chicken on the gas BBQ pellet smoke. Pre warmed the beer in the KJ stand then used the outer burners for indirect cooking. About 220C throughout. Left the smoke tube in at about 1.5 hrs and turned off the burners. Internal temp 80C - a little high.
However probably the best beer can chicken ever. Soft and moist inside crispy skin and smoke flavour - just brilliant for a cheap 4 euro chicken from Aldi,plus it will feed me and the dog for two days. Great.
OK I give up. Tried to orientate images to no avail. bahh
Alias218 said:
Thanks for the info everyone! That meat looks amazing.
I’ll be honest, I’m a little intimidated by a 13 hour cook plus rest though my piece will be considerably smaller. I’m hoping to get it in the WSM at 8am ready for eating around 4-5pm however that might be a little optimistic it seems. Perhaps for this first go I’ll do it a smidge higher temp (250f/120c) for 5 hours or an internal of 165f and then transfer to the oven. Doing it the day before isn’t an option as I don’t get the meat until then. Salt and pepper seems like a wise choice too - as you say get the basics down first.
I’ll report back when it’s done!
Fair but honestly, as someone who ballsed up 4 full briskets on a WSM by trying to rush it - get up earlier in the day and your schedule makes it sound a little rushed. I would say light it at 4am and get the temps right then put it on at 6am and give it more rest time. There is a reason that some of the best bbq rubs have espresso in - it is tiring work getting up that early!I’ll be honest, I’m a little intimidated by a 13 hour cook plus rest though my piece will be considerably smaller. I’m hoping to get it in the WSM at 8am ready for eating around 4-5pm however that might be a little optimistic it seems. Perhaps for this first go I’ll do it a smidge higher temp (250f/120c) for 5 hours or an internal of 165f and then transfer to the oven. Doing it the day before isn’t an option as I don’t get the meat until then. Salt and pepper seems like a wise choice too - as you say get the basics down first.
I’ll report back when it’s done!
1st attempt at Beef short ribs (Sainsbury's taste the difference pack of 2) on my Aldi Kamado.
Trimmed & a dry rub of sea salt, black pepper and paprika with an olive oil binder.
4 hours at 140c with Hickory wood chips for smoking, took off 15 mins earlier as probed at 92c then foil wrapped While the burgers cooked.
Trimmed & a dry rub of sea salt, black pepper and paprika with an olive oil binder.
4 hours at 140c with Hickory wood chips for smoking, took off 15 mins earlier as probed at 92c then foil wrapped While the burgers cooked.
We did a venison shoulder yesterday. Started with a rub and then into the smoker.
That was on for 2 hours with a big chunk of apple wood at 107c. We put that on a bed of onions, garlic and capsicum with a can of beer and some chipotle. Sealed up with foil and then into the oven at 150c for 4 hours.
Came out sort of pulled. And very delicious. Served in tortillas with the veges as well.
That was on for 2 hours with a big chunk of apple wood at 107c. We put that on a bed of onions, garlic and capsicum with a can of beer and some chipotle. Sealed up with foil and then into the oven at 150c for 4 hours.
Came out sort of pulled. And very delicious. Served in tortillas with the veges as well.
ade73 said:
I tried it on my 57cm kettle, I have it sat in a trolley/table so just clamped the mounting brackets to that and used a bit of wood to prop open the lid, until I decide/fabricate a better solution.
Cool, photo please! I'm fairly certain I could fabricate something... hmmm.... Although I've got a 'normal' barbecue which might be easier to use. My local has a few as well...!Edited by ade73 on Wednesday 15th September 08:10
eps said:
ade73 said:
I tried it on my 57cm kettle, I have it sat in a trolley/table so just clamped the mounting brackets to that and used a bit of wood to prop open the lid, until I decide/fabricate a better solution.
Cool, photo please! I'm fairly certain I could fabricate something... hmmm.... Although I've got a 'normal' barbecue which might be easier to use. My local has a few as well...!Edited by ade73 on Wednesday 15th September 08:10
illmonkey said:
Thanks Tickle, looks ideal.
How wide/deep is that bench? I have a 61cm bench I was planning on cutting a hole out of, but fear it's going to be too tight!
Just measured, 675mm. How wide/deep is that bench? I have a 61cm bench I was planning on cutting a hole out of, but fear it's going to be too tight!
With a 610mm you will have about 17mm each side of the kettle lip. Lid on will reduce the gap to about 12mm each side.
ETA: regarding the lid on, no, I've not used it for an 'inderect rotisserie cook'. I would have to butcher the lid for that. Shame, I would like to try porchetta.
I may bite the bullet and get the heightened ring, there are some available for £99 (non-Weber). £99 is still quite a lot to make porchetta a couple of times a year though!
Edited by Tickle on Wednesday 15th September 11:42
illmonkey said:
eps said:
ade73 said:
I tried it on my 57cm kettle, I have it sat in a trolley/table so just clamped the mounting brackets to that and used a bit of wood to prop open the lid, until I decide/fabricate a better solution.
Cool, photo please! I'm fairly certain I could fabricate something... hmmm.... Although I've got a 'normal' barbecue which might be easier to use. My local has a few as well...!Edited by ade73 on Wednesday 15th September 08:10
I just clamped the brackets to the table/trolley I have with a couple of these.
My Kettle has a hinged lid so I then just used an offcut of timber to wedge it open enough so the skewer wasn't touched so it kept more heat in than just being open.
Can’t remember if there is a build thread. Anyway, cut my old workbench from the garage up today. Turning it into a outdoor kitchen bench. Shelf under for the kamado and pizza oven, so there is loads of space up top. Also have a rotisserie on route, so can build that in
What do people do, paint them and then seal? The top is covered in oil spots etc. So I’d like to paint and seal it
Had a moment of genius to cut the perfect circle! (Router is also screwed down)
What do people do, paint them and then seal? The top is covered in oil spots etc. So I’d like to paint and seal it
Had a moment of genius to cut the perfect circle! (Router is also screwed down)
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