The bbq photo & recipe thread
Discussion
illmonkey said:
Maybe next time then. I done 2 for tonight, just cajun as it's always a winner then some greek one with olive oil.
Bought a shoulder of pork to slow cook for a bbq tonight. fat cap on or off? I can't see any harm in it being on, in fact, you'd assume it's be better...
Rub on last night, in the fridge awaiting it's destiny.
Thoughts?
On but only if it isn't too thick. If its just a big chunk of heavy fat then it isn't going to melt down and will just stop flavour getting to the meat. Probably 8mm max thickness and trim the rest off.Bought a shoulder of pork to slow cook for a bbq tonight. fat cap on or off? I can't see any harm in it being on, in fact, you'd assume it's be better...
Rub on last night, in the fridge awaiting it's destiny.
Thoughts?
Butter Chicken (my wife’s favourite Indian dish) with a BBQ twist, with the recipe coking out of the great The Curry Guy cook book.
Cooked on my trusty Masterbuilt, using Fogon charcoal.
Sadly, Fogon is out of stock… so I ordered some Globaltic based on a recommendation. And they accidentally sent me 60kg for the same price instead….
Cooked on my trusty Masterbuilt, using Fogon charcoal.
Sadly, Fogon is out of stock… so I ordered some Globaltic based on a recommendation. And they accidentally sent me 60kg for the same price instead….
Tickle said:
Harry Flashman said:
Rotisserie pork belly V2 preparations.
Scored, skin scalded with boiling water then salted and put in the fridge yesterday for skin to dry for crackling.
This morning, brine made from salt, crushed star anise, fennel seeds, paprika and bay leaves. Skin wiped and re-salted, and now 24 hours in brine with the skin still drying.
Watching this with interest Scored, skin scalded with boiling water then salted and put in the fridge yesterday for skin to dry for crackling.
This morning, brine made from salt, crushed star anise, fennel seeds, paprika and bay leaves. Skin wiped and re-salted, and now 24 hours in brine with the skin still drying.
CardinalBlue said:
Butter Chicken (my wife’s favourite Indian dish) with a BBQ twist, with the recipe coking out of the great The Curry Guy cook book.
Cooked on my trusty Masterbuilt, using Fogon charcoal.
Sadly, Fogon is out of stock… so I ordered some Globaltic based on a recommendation. And they accidentally sent me 60kg for the same price instead….
I'm enjoying the Curry Guy BBQ book, there was some discussion regarding if anyone had bought/tried anything from it in the Curry thread. Cooked on my trusty Masterbuilt, using Fogon charcoal.
Sadly, Fogon is out of stock… so I ordered some Globaltic based on a recommendation. And they accidentally sent me 60kg for the same price instead….
Went OK, but I over salted the skin. Next time, no salt on it until just before cooking.
Also, smoking a porchetta is pointless. The fat and skin only let the ends of the meat get the flavour. Rhus is actually better suited to rotisserie in a gas barbecue, where you can cook it controlled and low and then sear to get the crackling done at the end.
This time, toasted the fennel seed stuffing first. Do this. It is an amazing taste and really gets into the meat.
Also, trust the Meater and cook to 80 degrees. Meat was buttery smooth, but I reckon would have been sifter had I taken it out earlier. Next time, low and slow followed by heat.
Also, smoking a porchetta is pointless. The fat and skin only let the ends of the meat get the flavour. Rhus is actually better suited to rotisserie in a gas barbecue, where you can cook it controlled and low and then sear to get the crackling done at the end.
This time, toasted the fennel seed stuffing first. Do this. It is an amazing taste and really gets into the meat.
Also, trust the Meater and cook to 80 degrees. Meat was buttery smooth, but I reckon would have been sifter had I taken it out earlier. Next time, low and slow followed by heat.
Also, assembled this. Gas canister tray didn't fit. Told by napoleon that tray is fine, base for barbecue is incorrect. Not accepting that I have to spend hours disassembling and reassembling to fix it, but that they should send a tech out to do it. Failing that, will demand they collect it and just buy a Weber.
Excellent barbecue, mind. Pain in the arse not being able to store the gas bottle in the base though.
Excellent barbecue, mind. Pain in the arse not being able to store the gas bottle in the base though.
This was lovely. The infrared searer on the new gas barbecue finished a slow charcoal smoke bit of the reverse sear to perfection.
But the boneless chicken thighs, slow smoked on the kamado, were the highlight. Buttery soft, smooth and oak smoke and curry marinade were an absolute winner. Like a tandoor.
Harry Flashman said:
Meater probes though. Constant dropping of signal and faffing, both Bluetooth and WiFi - the latter was reading over 200Mbps at the base unit's location. Not impressed. Stick with wired.
If you leave an old iPhone or similar connected nearby the MEATER that acts as a wifi repeated and your normal phone will connect to it wherever you get wifi signal. If that makes sense? UTH said:
Harry Flashman said:
Meater probes though. Constant dropping of signal and faffing, both Bluetooth and WiFi - the latter was reading over 200Mbps at the base unit's location. Not impressed. Stick with wired.
If you leave an old iPhone or similar connected nearby the MEATER that acts as a wifi repeated and your normal phone will connect to it wherever you get wifi signal. If that makes sense? Harry Flashman said:
Let me know more! I have the Meater Block, and the block is meant to be the repeater. It's not great...
I leave my iPad with a YouTube video playing next to the oven and then my phone doesn’t seem to ever disconnect but if it’s just on the phone and I go to the living room it can drop in and out a bit.Harry Flashman said:
UTH said:
Harry Flashman said:
Meater probes though. Constant dropping of signal and faffing, both Bluetooth and WiFi - the latter was reading over 200Mbps at the base unit's location. Not impressed. Stick with wired.
If you leave an old iPhone or similar connected nearby the MEATER that acts as a wifi repeated and your normal phone will connect to it wherever you get wifi signal. If that makes sense? Then yeah I understood the same as you, you should in theory be fine.
I've only got the single Meater though, so always have my old iPhone left near the oven (it's the only reason I still keep that old phone) and it works fine, I can be out in the garden and it's still connected to my phone.
Not sure why yours isn't working with the block though.
Harry Flashman said:
This was lovely. The infrared searer on the new gas barbecue finished a slow charcoal smoke bit of the reverse sear to perfection.
But the boneless chicken thighs, slow smoked on the kamado, were the highlight. Buttery soft, smooth and oak smoke and curry marinade were an absolute winner. Like a tandoor.
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