The bbq photo & recipe thread
Discussion
Allrighty then.
Beef Ribs. Always wanted to try doing these and they turned out great.
Start off with a large piece of cow.
Cross section. Meaty.
Rub that rib & lob it in the offset smoker.
Low & Slow with apple wood chunks. You want to get these to about 203f & hold them there for an hour or so to liquefy all the fat, collagen & connective tissue.
Wrapped up in foil & into the cooler for another hour.
The denouement.
Super tender & tasty
Beef Ribs. Always wanted to try doing these and they turned out great.
Start off with a large piece of cow.
Cross section. Meaty.
Rub that rib & lob it in the offset smoker.
Low & Slow with apple wood chunks. You want to get these to about 203f & hold them there for an hour or so to liquefy all the fat, collagen & connective tissue.
Wrapped up in foil & into the cooler for another hour.
The denouement.
Super tender & tasty
This seems a bargain. Anyone used the retailer before?
https://gloxiya.com/products/weber-genesis-ii-e-31...
https://gloxiya.com/products/weber-genesis-ii-e-31...
Alias218 said:
I’ll report back when it’s done!
Well, that was nearly two months ago. I did go ahead and smoke my ribs and brisket, and I have to say it went rather a lot better than anticipated! Probably not up to snuff with what my be called "good" BBQ, but it was tasty enough and my guests enjoyed it. Anyway, I'll let the photos do most of the talking. The day before: Salt, pepper, olive oil, and trimmed of excess fat from the cap. Left in fridge overnight, then brought out for an hour to come up to room temp the following morning.
Two full racks of baby backs.
Excess meat removed, trimmed, and sinewy membrane removed. Excess trimmings later used on some Souvlaki.
Rib dry rub consisting of salt, pepper, ancho chilli powder, light brown sugar, garlic granules and ground cumin.
Popped in the fridge overnight.
Up bright and early (06:00) to get the briquettes going.
Used the Minion method for this one.
Popped some Apple Wood chunks and Hickory chips to get going, and topped up with Apple Wood only.
Temp in WSM up to 225F, brisket popped on the grill. 07:07 lid closed.
12:13. Halfway through the cook I removed the brisket and transferred to the oven, wrapped in foil. Continued at 225F (110C).
16:19. Brisket out of the oven to rest for an hour, still in foil. Internal temp of 200F (93C).
17:01. The grand reveal! A lot of juice left in the foil.
Not a bad smoke ring. A bit dry (I didn't baste, or inject. Just wanted to see how they came out as was). Meat was good and tender though, and the fat was delicious. Brisket lasted a good few days afterwards, even with ten meat-eaters for company.
17:05. Baby backs off the grill. They were meant to be brushed with a sauce of ketchup, apple juice, cider vinegar, dijon mustard, black treacle, Worcestershire sauce (pronounced wooster-sheer for any American readers
), garlic granules, and chipotle chilli power. However, time was getting on so made this up as a side sauce.
All sliced up. Ribs were delicious and the meat pulled from the bone with no resistance. In between dishing up, washing up, and other miscellaneous activities, I only got my hands on one rib. They disappeared! Definitely one to do again. Good smokey flavour to both ribs and brisket.
Om nom nom.
Next time I think I'll do the last 30mins - hour with the ribs sauced up to see what difference that makes, and I'll be getting a meat syringe too.
Overall, quite please with the outcome for a first crack at it!
Edited by Alias218 on Monday 11th October 17:09
Some rolled belly pork...............
Porcetta 14 by Andy B., on Flickr
Porcetta 13 by Andy B., on Flickr
porcetta 5 by Andy B., on Flickr
porcetta 4 by Andy B., on Flickr
porcetta 1 by Andy B., on Flickr
porcetta 2 by Andy B., on Flickr
porcetta 3 by Andy B., on Flickr
porcetta 7 by Andy B., on Flickr
porcetta 6 by Andy B., on Flickr
porcetta 8 by Andy B., on Flickr
porcetta 9 by Andy B., on Flickr
porcetta 10 by Andy B., on Flickr
porcetta 11 by Andy B., on Flickr
porcetta12 by Andy B., on Flickr
The end product was porcetta with one baked spud, stuffing ( sage n onion), - Onions, - peppers, courgette, sweet potato - (kebabs).
All cooked in my BBQ Shack.
shack by Andy B., on Flickr
Porcetta 14 by Andy B., on FlickrPorcetta 13 by Andy B., on Flickrporcetta 5 by Andy B., on Flickrporcetta 4 by Andy B., on Flickrporcetta 1 by Andy B., on Flickrporcetta 2 by Andy B., on Flickrporcetta 3 by Andy B., on Flickrporcetta 7 by Andy B., on Flickrporcetta 6 by Andy B., on Flickrporcetta 8 by Andy B., on Flickrporcetta 9 by Andy B., on Flickrporcetta 10 by Andy B., on Flickrporcetta 11 by Andy B., on Flickrporcetta12 by Andy B., on FlickrThe end product was porcetta with one baked spud, stuffing ( sage n onion), - Onions, - peppers, courgette, sweet potato - (kebabs).
All cooked in my BBQ Shack.
shack by Andy B., on FlickrI just cooked it for about an hour and a half then stabbed it with my meat temp probe to check the internal temp. It was nicely up to central temp, so I then just finished the veggie kebabs off that had been warming through slowly.
EDIT - (Bear in mind it wasn't too big either so cooked through OK. I had the coals piled up so it got plenty of heat, and monitored the cooking throughout.)
The sage and onion was in a small pot and perched at the corner of my fire bricks and cooked through slowly too.
Managed to get the whole lot to cook so it was all ready to serve at same time.
EDIT - (Bear in mind it wasn't too big either so cooked through OK. I had the coals piled up so it got plenty of heat, and monitored the cooking throughout.)
The sage and onion was in a small pot and perched at the corner of my fire bricks and cooked through slowly too.
Managed to get the whole lot to cook so it was all ready to serve at same time.
Edited by bomb on Sunday 5th December 11:13
bomb said:
I just cooked it for about an hour and a half then stabbed it with my meat temp probe to check the internal temp. It was nicely up to central temp, so I then just finished the veggie kebabs off that had been warming through slowly.
The sage and onion was in a small pot and perched at the corner of my fire bricks and cooked through slowly too.
Managed to get the whole lot to cook so it was all ready to serve at same time.
Cheers, will have a go at porchetta over Christmas on the rotisserie.The sage and onion was in a small pot and perched at the corner of my fire bricks and cooked through slowly too.
Managed to get the whole lot to cook so it was all ready to serve at same time.
I'm in the process of moving in Spain which gives the opportunity to dispose of some of my old BBQs and upgrade.
I considered a Burnhard Pizza oven but decided to go this route..
This is a Weber Mastertouch with the Onlyfire 2 in 1 attachment. It is very good quality and come with a decent pizza slice and stone.
It fits perfectly on the 22" weber, also it has adaptors to raise the grill for easy pizza access for turning during cooking. Plates are fitted to close any air holes in the ring.
The unit doubles up as a rotisserie, again good quality steel and a quiet motor. The ring seals up nicely with screws to tighten the pizza door cover.
So whilst I was at it I got a Kamado Joe Slo roller, again it fits perfectly on the weber.
First results on Pizza have been impressive, yet to use the rotisserie. The slo roller was used for chicken quarters last night ... awesome results.
More later.
I considered a Burnhard Pizza oven but decided to go this route..
This is a Weber Mastertouch with the Onlyfire 2 in 1 attachment. It is very good quality and come with a decent pizza slice and stone.
It fits perfectly on the 22" weber, also it has adaptors to raise the grill for easy pizza access for turning during cooking. Plates are fitted to close any air holes in the ring.
The unit doubles up as a rotisserie, again good quality steel and a quiet motor. The ring seals up nicely with screws to tighten the pizza door cover.
So whilst I was at it I got a Kamado Joe Slo roller, again it fits perfectly on the weber.
First results on Pizza have been impressive, yet to use the rotisserie. The slo roller was used for chicken quarters last night ... awesome results.
More later.
https://justgrillinflorida.com/product/kamado-joe-...
The Kettle SloRoller from Kamado Joe is a 22-Inch Smoking Insert for kettle grills. This accessory is designed and backed by Harvard science.
The SloRoller distributes heat and smoke evenly across the cooking surface. Smoke is drawn in rolling waves of clouds and forced to pass by your food on its way out of the grill. This ensure an enhanced smoke flavor.
It works!
The Kettle SloRoller from Kamado Joe is a 22-Inch Smoking Insert for kettle grills. This accessory is designed and backed by Harvard science.
The SloRoller distributes heat and smoke evenly across the cooking surface. Smoke is drawn in rolling waves of clouds and forced to pass by your food on its way out of the grill. This ensure an enhanced smoke flavor.
It works!
I have to say, KJ are really showing how BGE are resting on their laurels and trading on name...
Divide and conquer, slo-roller, do-Joe and controller integration all released in the last few years.
BGE? Nothing. Same old thing that you can now get for a fraction of the price in a different colour.
Divide and conquer, slo-roller, do-Joe and controller integration all released in the last few years.
BGE? Nothing. Same old thing that you can now get for a fraction of the price in a different colour.
Sway said:
I have to say, KJ are really showing how BGE are resting on their laurels and trading on name...
Divide and conquer, slo-roller, do-Joe and controller integration all released in the last few years.
BGE? Nothing. Same old thing that you can now get for a fraction of the price in a different colour.
I agree, unless one specifically wants a green kamado, the KJ is a superior choice in every respect. Ash pan, easy lift lid that stays in place, air control vent not open to the elements, split system, slo roller etc all come as standard.Divide and conquer, slo-roller, do-Joe and controller integration all released in the last few years.
BGE? Nothing. Same old thing that you can now get for a fraction of the price in a different colour.
Agreed. That is why I bought a Monolith over a BGE (and KJ) 3 years ago. Integrated fan, split system, door in the body to add chips/pellets, lots of accessories included and was a lot cheaper than a BGE.
Since then they‘ve updated the internals to the pro series which are backwards compatible, so it‘s easier to take out all the components mid cook if you need to (never have) and have multiple the grill at multiple levels (for me that means as far as way from the heat as possible when smoking). I quite fancy the rotisserie attachment for it, but at €500 it‘s crazily expensive for the amount of use it would get.
Since then they‘ve updated the internals to the pro series which are backwards compatible, so it‘s easier to take out all the components mid cook if you need to (never have) and have multiple the grill at multiple levels (for me that means as far as way from the heat as possible when smoking). I quite fancy the rotisserie attachment for it, but at €500 it‘s crazily expensive for the amount of use it would get.
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