The bbq photo & recipe thread

[eyebeebe]

I’ve been meaning to make this for a while, but getting a bone in lamb shoulder in Switzerland is quite tricky.

From the Grillstock recipe book… pulled lamb shoulder with mint sauce made with fresh mint and jalapeño infused cider vinegar. Cooked at 110 for six and a half hours with pecan chips thrown in for the first few hours. Lamb was rubbed with Meathead beef rub. It was delicious but we expected the flavour of the lamb to punch through stronger.

[ade73]

Rotisserie beef top side, sea salt and black pepper rub.

[ade73]

321 method pork ribs on my Aldi Kamado.

Trimmed, membrane removed and a DIY rub the night before.



3 hours low and slow smoked with oak.



Basted with honey and BBQ sauce then foil wrapped for a further 2 hours.



Unwrapped and a further 20-30 mins over the coal and more basting.

[UTH]

Interested to see your method for the ribs......pleased to see my method is very similar, although I may well try your 20-30 mins last stage which I don't do.

I assume they were amazing in the end? Any idea what temp your low and slow is?

[Mykap]

It's been poor weather all week here in Spain so the Broil King gas bbq was brought into service.

Pork chops cedar planked. Delicious.




The plank has beenused twice and still looks good for at least two more cooks.

[ade73]

UTH said:

Interested to see your method for the ribs......pleased to see my method is very similar, although I may well try your 20-30 mins last stage which I don't do.

I assume they were amazing in the end? Any idea what temp your low and slow is?

Yes, using the honey and BBQ sauce from their foil tents to baste and make them very sticky/messy.

Temp was around 100c for the 3 and 2 sections.

[UTH]

ade73 said:

UTH said:

Interested to see your method for the ribs......pleased to see my method is very similar, although I may well try your 20-30 mins last stage which I don't do.

I assume they were amazing in the end? Any idea what temp your low and slow is?

Yes, using the honey and BBQ sauce from their foil tents to baste and make them very sticky/messy.

Temp was around 100c for the 3 and 2 sections.

Cool thank you, we do have very similar methods, with yours adding a bit extra. Looking forward to trying it next summer LOL

[mattyn1]

Did some brisket today and omg was amazing!

Lit the smoker at 0700. Prepared the meat with a rub of mild chilli powder, bbq seasoning, steak seasoning, pepper and salt.
Meat on at 0800, temp well balanced at 250.
Lots of spraying and injecting with a mix of apple juice, red wine, rum, brandy and water.
At 1400 wrapped in foil for two hours.
At 1600 unwrapped and cooked for another hour.
At 1700, wrapped and rested for an hour.
Best ever brisket I have done. Juicy, tasty, tender and soft as hell!!

9 + 1 hours, but worth it.

Served with onions, peppers, wraps etc!

Wonderful!

[Not Ideal]

^^ have to say that looks ACE.

Well done.

[Greshamst]

Wow that looks spot on, great work.

[ade73]

Looks very nice, I've yet to try brisket on my kamado.

[sidekickdmr]

I get to go shopping for some new bbq toys soon!

I would like a small gas for convenience, and a charcoal/smoker for larger gatherings/weekends.

Thinking something like this small weber gas: https://www.bbqworld.co.uk/weber-barbecues/gas/web...

And this smoker/coal bbq: https://www.bbqs2u.co.uk/masterbuilt-bbqs/925-mast...

Does that seem like a dream 2 bbq combo to you or suggest anything different?

[number2]

sidekickdmr said:

I get to go shopping for some new bbq toys soon!

I would like a small gas for convenience, and a charcoal/smoker for larger gatherings/weekends.

Thinking something like this small weber gas: https://www.bbqworld.co.uk/weber-barbecues/gas/web...

And this smoker/coal bbq: https://www.bbqs2u.co.uk/masterbuilt-bbqs/925-mast...

Does that seem like a dream 2 bbq combo to you or suggest anything different?

I've this Weber gas that I use alongside a Kamado: https://www.bbqworld.co.uk/weber-barbecues/gas/web... I wouldn't get anything smaller - the surface area is useful to move things off heat etc. and quickly gets taken up, even for two people if you've got multiple items cooking and want some space between them.

Additionally, I don't find that the bbq generates much heat, even using the sear station additional burner - the barbeques with the infra-red appear to do a much better job at that if you're looking at the odd steak sear etc.

Looking back, I wish I bought the Big Joe rather than the Classic as there's quite a bit of dead space around the grill in Kamados due to their design. It did cost a lot more though.

Latter point not wholly relevant to you, but the message is:

- go bigger if you can, you're unlikely to regret it.
- consider an alternative to Weber with an infrared area if you might ever want use a high heat

[sc0tt]

What cut of lamb to use for a lamb shish please?

Tesco are doing half price leg of lamb and wondered whether I could butcher that or I should be using a different cut?

[Audis5b9]

sc0tt said:

What cut of lamb to use for a lamb shish please?

Tesco are doing half price leg of lamb and wondered whether I could butcher that or I should be using a different cut?

Ideally shoulder, but leg will work. It just wont be quite as moist due to the lower fat content.

[Turn7]

First burn this year….

Baby backs in AO Pigasus with sweet baby ray sauce…

2 hours 120 open, 1 hour in foil with brown sugar and butter and then 40 open to finish…

Hot, sticky, sweet and falling off the bone…

[witten]

sidekickdmr said:

I get to go shopping for some new bbq toys soon!

I would like a small gas for convenience, and a charcoal/smoker for larger gatherings/weekends.

Thinking something like this small weber gas: https://www.bbqworld.co.uk/weber-barbecues/gas/web...

And this smoker/coal bbq: https://www.bbqs2u.co.uk/masterbuilt-bbqs/925-mast...

Does that seem like a dream 2 bbq combo to you or suggest anything different?

Masterbuilts are cheaper here.

https://prosmokebbq.co.uk/collections/masterbuilt-...

To be honest, as much as I want an offset stick burner and a PK Grille, the Masterbuilt seems to do it all in one box and I can nip down the shops to get more ingredients without setting fire to the house. I am tempted to get one to replace my Weber Smoky Mountain as it can go super cold for cold smoking and super hot for steak searing. Loads of reviews on YouTube were people do both.

[illmonkey]

First bbq of the year today, so Standard issue bbq, but the chickens been marinated overnight and is going in a curry sauce for tomorrow (or freezing if it’s this nice!). It’ll obvs need testing tonight too

[tedmus]

I got some great skewers from Manchester Vacs, they are long enough to rest on the edges of the bbq. Solid stainless steel and will probably outlast me.

Done straight over the coals makes a big difference to taste with kebabs for me.

[Mobile Chicane]

Prepping for Bank Holiday Monday. Can you tell what it is yet?