The bbq photo & recipe thread
Discussion
https://open.spotify.com/episode/4YrIJKGWy3aGte21R...
Go to 1h22m in for an excellent discussion on cooking with wood.
Meanwhile the outside kitchen coming along and the onlyfire rotisserie put to good use this weekend.
Go to 1h22m in for an excellent discussion on cooking with wood.
Meanwhile the outside kitchen coming along and the onlyfire rotisserie put to good use this weekend.
HELP NEEDED!
So tomorrow I’ve got a 3kg Wagu rump to cook
.
Birthday celebration for myself and a mate, first time I’ve tried or cooked Wagu and the first time I’ve tried to do a rump joint on the BBQ.
I’ve a 57cm Weber kettle so was planning a slow low temp cook to get a really tender result, bit of basic seasoning round the outside and some smoke for the first part of the cook to add a bit of extra depth.
The question is, do I cook it, let it rest and then carve like a normal roast joint or do I cook it a bit under, ramp up the heat on the coals while it’s resting and then carve into steaks and hit them with a reverse sear?
I’ve got a Meater probe so should be able to get it to whatever desired core temp but can’t decide what the best way to finish it off would be
.
To go with it I’ll be doing some veggie kebabs on the grill, potato wedges, and some salad, coleslaw etc. There’s only 4 of us so plenty to go round, any leftovers certainly won’t go to waste but they aren’t a priority.
So tomorrow I’ve got a 3kg Wagu rump to cook
. Birthday celebration for myself and a mate, first time I’ve tried or cooked Wagu and the first time I’ve tried to do a rump joint on the BBQ.
I’ve a 57cm Weber kettle so was planning a slow low temp cook to get a really tender result, bit of basic seasoning round the outside and some smoke for the first part of the cook to add a bit of extra depth.
The question is, do I cook it, let it rest and then carve like a normal roast joint or do I cook it a bit under, ramp up the heat on the coals while it’s resting and then carve into steaks and hit them with a reverse sear?
I’ve got a Meater probe so should be able to get it to whatever desired core temp but can’t decide what the best way to finish it off would be
.To go with it I’ll be doing some veggie kebabs on the grill, potato wedges, and some salad, coleslaw etc. There’s only 4 of us so plenty to go round, any leftovers certainly won’t go to waste but they aren’t a priority.
That worked pretty well! Great results from the slow cook but probably could have had a bit less time on there as the end result after searing was a bit more done than I would have liked.
Flavour was excellent though, I’ll have to try the same again with a more “normal” beef some time to compare.
Flavour was excellent though, I’ll have to try the same again with a more “normal” beef some time to compare.
Mykap said:
https://open.spotify.com/episode/4YrIJKGWy3aGte21R...
Go to 1h22m in for an excellent discussion on cooking with wood.
Meanwhile the outside kitchen coming along and the onlyfire rotisserie put to good use this weekend.
Chicken looks great - any rub or anything else before cooking or is that just caramelised juices?Go to 1h22m in for an excellent discussion on cooking with wood.
Meanwhile the outside kitchen coming along and the onlyfire rotisserie put to good use this weekend.
Steve H said:
That worked pretty well! Great results from the slow cook but probably could have had a bit less time on there as the end result after searing was a bit more done than I would have liked.
Flavour was excellent though, I’ll have to try the same again with a more “normal” beef some time to compare.
Hi Steve. The first part of the cool looks good. Flavour was excellent though, I’ll have to try the same again with a more “normal” beef some time to compare.
The searing is supposed to be done prior to carving though. As you have found, you at effectively cooking it a second time by putting the thin slices back on.
number2 said:
Hi Steve. The first part of the cool looks good.
The searing is supposed to be done prior to carving though. As you have found, you at effectively cooking it a second time by putting the thin slices back on.
Yep I was allowing for that (or attempting to!) by going more rare that I wanted as an end result, just didn’t go rare enough. Although it was measuring the right temp for fully rare I could have eaten it as it came out of the slow cook which wasn’t really the plan. The searing is supposed to be done prior to carving though. As you have found, you at effectively cooking it a second time by putting the thin slices back on.
Searing it whole would have protected the cook but would have meant only the edges of the steak were browned.
Results were very good but definitely need a tweak if I did it again.
Steve H said:
number2 said:
Hi Steve. The first part of the cool looks good.
The searing is supposed to be done prior to carving though. As you have found, you at effectively cooking it a second time by putting the thin slices back on.
Yep I was allowing for that (or attempting to!) by going more rare that I wanted as an end result, just didn’t go rare enough. Although it was measuring the right temp for fully rare I could have eaten it as it came out of the slow cook which wasn’t really the plan. The searing is supposed to be done prior to carving though. As you have found, you at effectively cooking it a second time by putting the thin slices back on.
Searing it whole would have protected the cook but would have meant only the edges of the steak were browned.
Results were very good but definitely need a tweak if I did it again.
It might seem a subtle change but it's a world of difference.
Your meat looked good but I would serve that as a slices of a roasted joint of meat.
OtherBusiness said:
So bbq’ers…. Are the Angus & Oink rubs any good? Thanks
As good as many I suggest.I love the Char Sui one, and the Jerk is pretty good, altho a little ginger heavy.
Sriracha is pretty good for most bbq meats.
Some of them can very samey tho.
Tubby Toms la curacha is a great rub…
OtherBusiness said:
Turn7 said:
As good as many I suggest.
I love the Char Sui one, and the Jerk is pretty good, altho a little ginger heavy.
Sriracha is pretty good for most bbq meats.
Some of them can very samey tho.
Tubby Toms la curacha is a great rub…
Ah great thanks. Might try a couple. I love the Char Sui one, and the Jerk is pretty good, altho a little ginger heavy.
Sriracha is pretty good for most bbq meats.
Some of them can very samey tho.
Tubby Toms la curacha is a great rub…
Their Voodoo Mango hot sauce is fantastic, great with chicken.
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