The bbq photo & recipe thread
Discussion
Brisket tonight (again failed with the photos).
2Kg rolled peice. Unrolled and trimmed, rubbed and cooked on the Oklahoma Joe for approx 10 hrs. Temp nice and constant on the smoker gauge at approx 230F. Spritzed and injected with orange/apple/rum mix!
Internal temp at the end before resting was approx 175, so we just went for it. Rested for about 50 mins.
What I discovered is direction of carving makes hell of a difference.
Unrolled remember. I instinctively carved across the shortest edge….. as taking chefs privilege found it not as tender as I would hope.
Swapped to the longer edge (the face when it was rolled) omg amazing.
So another tip learned!!! Happy days.
Oh, failed with a bark today. Maybe used too much bbq sauce during cooking?
2Kg rolled peice. Unrolled and trimmed, rubbed and cooked on the Oklahoma Joe for approx 10 hrs. Temp nice and constant on the smoker gauge at approx 230F. Spritzed and injected with orange/apple/rum mix!
Internal temp at the end before resting was approx 175, so we just went for it. Rested for about 50 mins.
What I discovered is direction of carving makes hell of a difference.
Unrolled remember. I instinctively carved across the shortest edge….. as taking chefs privilege found it not as tender as I would hope.
Swapped to the longer edge (the face when it was rolled) omg amazing.
So another tip learned!!! Happy days.
Oh, failed with a bark today. Maybe used too much bbq sauce during cooking?
bomb said:
I havn't used my weber for a while, so I thought a chicken on the rotisserie would be tasty.
Plenty of seasoning and a good steady temp of 200 degrees C. Water bath to keep the atmosphere moist.
A few chunks of mesquite wood gave it a good smoke flavour.
Turned out really well, and I got my grass cut whilst it cooked.
Last time I did this I brined the chicken first, well worth trying as it was very juicy and my wife said it was the best chicken she'd ever had.Plenty of seasoning and a good steady temp of 200 degrees C. Water bath to keep the atmosphere moist.
A few chunks of mesquite wood gave it a good smoke flavour.
Turned out really well, and I got my grass cut whilst it cooked.
Boil up a large pot with water, salt, peppercorns, half a lemon, thyme, just chuck in whatever you fancy really, there's various recipes.
Let it cool first and then chuck the chicken in and soak it overnight in the fridge.
mattyn1 said:
Brisket tonight (again failed with the photos).
2Kg rolled peice. Unrolled and trimmed, rubbed and cooked on the Oklahoma Joe for approx 10 hrs. Temp nice and constant on the smoker gauge at approx 230F. Spritzed and injected with orange/apple/rum mix!
Internal temp at the end before resting was approx 175, so we just went for it. Rested for about 50 mins.
What I discovered is direction of carving makes hell of a difference.
Unrolled remember. I instinctively carved across the shortest edge….. as taking chefs privilege found it not as tender as I would hope.
Swapped to the longer edge (the face when it was rolled) omg amazing.
So another tip learned!!! Happy days.
Oh, failed with a bark today. Maybe used too much bbq sauce during cooking?
Awesome! 2Kg rolled peice. Unrolled and trimmed, rubbed and cooked on the Oklahoma Joe for approx 10 hrs. Temp nice and constant on the smoker gauge at approx 230F. Spritzed and injected with orange/apple/rum mix!
Internal temp at the end before resting was approx 175, so we just went for it. Rested for about 50 mins.
What I discovered is direction of carving makes hell of a difference.
Unrolled remember. I instinctively carved across the shortest edge….. as taking chefs privilege found it not as tender as I would hope.
Swapped to the longer edge (the face when it was rolled) omg amazing.
So another tip learned!!! Happy days.
Oh, failed with a bark today. Maybe used too much bbq sauce during cooking?
I don't sauce brisket whilst cooking - let the bark fully develop with just a dry rub.
Sauce after resting - and yes, direction of slicing makes a tonne of difference, I got a ham slicing knife from the range/tk max that's actually a henckels commercial knife and love it.
Sway said:
Awesome!
I don't sauce brisket whilst cooking - let the bark fully develop with just a dry rub.
Sauce after resting - and yes, direction of slicing makes a tonne of difference, I got a ham slicing knife from the range/tk max that's actually a henckels commercial knife and love it.
I don't sauce brisket whilst cooking - let the bark fully develop with just a dry rub.
Sauce after resting - and yes, direction of slicing makes a tonne of difference, I got a ham slicing knife from the range/tk max that's actually a henckels commercial knife and love it.
I did ponder whether to not unroll the meat but glad I did.
Agree with the sauce…… but this is all about experimenting! Never again like that though…… I like the bark!
mattyn1 said:
Brisket tonight (again failed with the photos).
2Kg rolled peice. Unrolled and trimmed, rubbed and cooked on the Oklahoma Joe for approx 10 hrs. Temp nice and constant on the smoker gauge at approx 230F. Spritzed and injected with orange/apple/rum mix!
Internal temp at the end before resting was approx 175, so we just went for it. Rested for about 50 mins.
What I discovered is direction of carving makes hell of a difference.
Unrolled remember. I instinctively carved across the shortest edge….. as taking chefs privilege found it not as tender as I would hope.
Swapped to the longer edge (the face when it was rolled) omg amazing.
So another tip learned!!! Happy days.
Oh, failed with a bark today. Maybe used too much bbq sauce during cooking?
Don't put any sauce or baste on Brisket when you're cooking it.2Kg rolled peice. Unrolled and trimmed, rubbed and cooked on the Oklahoma Joe for approx 10 hrs. Temp nice and constant on the smoker gauge at approx 230F. Spritzed and injected with orange/apple/rum mix!
Internal temp at the end before resting was approx 175, so we just went for it. Rested for about 50 mins.
What I discovered is direction of carving makes hell of a difference.
Unrolled remember. I instinctively carved across the shortest edge….. as taking chefs privilege found it not as tender as I would hope.
Swapped to the longer edge (the face when it was rolled) omg amazing.
So another tip learned!!! Happy days.
Oh, failed with a bark today. Maybe used too much bbq sauce during cooking?
The sauce will evaporate & pull latent heat from the Brisket.
You need to get Brisket to an internal temp of at least 195f, preferably 203f & hold it there for at least an hour before you rest it.
Ritchie335is said:
Last time I did this I brined the chicken first, well worth trying as it was very juicy and my wife said it was the best chicken she'd ever had.
Boil up a large pot with water, salt, peppercorns, half a lemon, thyme, just chuck in whatever you fancy really, there's various recipes.
Let it cool first and then chuck the chicken in and soak it overnight in the fridge.
I have used brine process before and it did make the meat very moist, but in this instance I just didn't plan ahead enough ! Worthwhile doing it though.Boil up a large pot with water, salt, peppercorns, half a lemon, thyme, just chuck in whatever you fancy really, there's various recipes.
Let it cool first and then chuck the chicken in and soak it overnight in the fridge.
bomb said:
I havn't used my weber for a while, so I thought a chicken on the rotisserie would be tasty.
Plenty of seasoning and a good steady temp of 200 degrees C. Water bath to keep the atmosphere moist.
A few chunks of mesquite wood gave it a good smoke flavour.
Turned out really well, and I got my grass cut whilst it cooked.
.2 by Andy B., on Flickr
.1 by Andy B., on Flickr
How long did that take to cook?Plenty of seasoning and a good steady temp of 200 degrees C. Water bath to keep the atmosphere moist.
A few chunks of mesquite wood gave it a good smoke flavour.
Turned out really well, and I got my grass cut whilst it cooked.
.2 by Andy B., on Flickr.1 by Andy B., on Flickr
What's everyone's thoughts on the Weber kettle charcoal basket's?
I have always poured my charcoal from the chimney into them to creat my direct and indirect zone.
Just wondering if having the coal all crammed into these basket's lowers it's longevity and performance? Would I be better just arranging up the coal on one half of the grate?
Aware I could just be totally overthinking it!
I have always poured my charcoal from the chimney into them to creat my direct and indirect zone.
Just wondering if having the coal all crammed into these basket's lowers it's longevity and performance? Would I be better just arranging up the coal on one half of the grate?
Aware I could just be totally overthinking it!
you probably are over thinking it. I have the SNS version.
I find with good quality charcoal, ie big lumps of lumpwood it definitely helps but with poorer quality, ie smaller pieces get more compacted in the baskets or the slow'n'sear. The SNS version has a handy water pan insert which allows me to keep some moisture in longer cooks.
I find with good quality charcoal, ie big lumps of lumpwood it definitely helps but with poorer quality, ie smaller pieces get more compacted in the baskets or the slow'n'sear. The SNS version has a handy water pan insert which allows me to keep some moisture in longer cooks.
Also, motivated by others rotisserieing i have just "invested" in this. Having an SNS is a nice alternative to a Weber with a few handy modifications from the factory but the inconvenience is accessories like rotisseries are just a little less available in the UK. Never mind $60 of taxes and shipping later its on its way to me within the next few days.
cavey76 said:
Also, motivated by others rotisserieing i have just "invested" in this. Having an SNS is a nice alternative to a Weber with a few handy modifications from the factory but the inconvenience is accessories like rotisseries are just a little less available in the UK. Never mind $60 of taxes and shipping later its on its way to me within the next few days.
I'm looking at that photograph, and wondering how you lift the two birds off the hot bbq, with that arrangement ? The end of the spindle seems to be captive at both ends and no handle attached. Am I missing something here ?? bomb said:
I'm looking at that photograph, and wondering how you lift the two birds off the hot bbq, with that arrangement ? The end of the spindle seems to be captive at both ends and no handle attached. Am I missing something here ??
Yep a pair of oven gloves 
Edited by craig1912 on Saturday 4th June 23:17
cavey76 said:
you probably are over thinking it. I have the SNS version.
I find with good quality charcoal, ie big lumps of lumpwood it definitely helps but with poorer quality, ie smaller pieces get more compacted in the baskets or the slow'n'sear. The SNS version has a handy water pan insert which allows me to keep some moisture in longer cooks.
I use the BBQ Toro copy of the SNS basket. Brilliant piece of kit totally made the weber baskets redundant. The water insert is very useful and saves messing around with water trays in the grill. Fits perfectly.I find with good quality charcoal, ie big lumps of lumpwood it definitely helps but with poorer quality, ie smaller pieces get more compacted in the baskets or the slow'n'sear. The SNS version has a handy water pan insert which allows me to keep some moisture in longer cooks.
Slight edit...
The Weber baskets are useful when rotisserie is on use to give heat on each side
Edited by Mykap on Sunday 5th June 18:07
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