The bbq photo & recipe thread

Author
Discussion

andrewjamesroberts

2,152 posts

181 months

Tuesday 10th May
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I added an Aldi Komodo Mini to my line up last year and never got round to using it.



I fired it up this morning with a 1/2 load of lump wood and lit approx 930 to season at approx 140. Once the fire was going it held the temp until I cranked it up to 180 for lunch at 1230,



Held this temp for a further 5 hours and has only just started to die down. Really impressed by the performance of this thing. Yes it’s not massive but for Lunch or to cook sides it’s perfect!



Edited by andrewjamesroberts on Tuesday 10th May 21:03

justin220

4,746 posts

181 months

Tuesday 10th May
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Great choice of cooking machines there! How do you find the Dome? I've got an ooni but would love a dome, just hard to justify the upgrade!

andrewjamesroberts

2,152 posts

181 months

Tuesday 10th May
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justin220 said:
Great choice of cooking machines there! How do you find the Dome? I've got an ooni but would love a dome, just hard to justify the upgrade!
I also have an Ooni Koda 12 (and a Webber Smokey Joe, yes I know I have a problem) and this is a complete another level. This will retain the heat so you can smash pizza after pizza with 0 recovery time and because of the height give much better control. There is alot of chatter about cracked stones but not seen that yet. It’s a lot of cash. It’s very versatile but I’m in love with it.

Christmas Day it was a god send

cml24

1,201 posts

124 months

Tuesday 10th May
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Harry Flashman said:
Not a recipe, but BBQ related. Fat fire and melted Everdure, dealt with by powder extinguisher.

Going Weber for gas next time. This thing has been nothing but trouble. But I probably should have cleaned it out more... smile

Never had these issues with my old 57cm kettle.



Blimey! Was that fat in some kind of collecting pan or something that caught? I recently bought a second hand weber gas bbq, and if I've cooked some fatty food on a low heat and then wack it up high for burgers or soemthing the grill will set fire to itself but I've never really worried!

Sway

23,196 posts

171 months

Tuesday 10th May
quotequote all
Harry Flashman said:
Not a recipe, but BBQ related. Fat fire and melted Everdure, dealt with by powder extinguisher.

Going Weber for gas next time. This thing has been nothing but trouble.
Glad all OK, check out the Napoleon offerings too - every time I've compared Weber to Napoleon, the N has come out as the more impressive and solid kit.

Weber (and BGE) really do seem to be sitting on their hands relying on brand, whereas firms like Pro Q, Napoleon and Kamado Joe are still innovating and adding quality features with the same or even better build quality (which was always the historic reason for going for Weber).

tribalsurfer

1,014 posts

96 months

Thursday 12th May
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Had a go at making a Kansas City dry rub, slapped it on some Chicken thighs. Sweet, smokey with a low level heat. Blinking lovely.


mart 63

1,745 posts

221 months

Friday 13th May
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Just put this 3kg pork shoulder in for this late afternoon bbq. Home made Carolina rub marinating for 24 hrs. Will post photos later of hopefully a nice piece of smoked pulled pork.




UTH

4,348 posts

155 months

Friday 13th May
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tribalsurfer said:
Had a go at making a Kansas City dry rub, slapped it on some Chicken thighs. Sweet, smokey with a low level heat. Blinking lovely.

They do look great.

mart 63

1,745 posts

221 months

Friday 13th May
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10 hrs and very nice.


Jambo85

2,696 posts

65 months

Friday 13th May
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Hard to beat pulled pork!

If you have any leftovers, I made this Mac and cheese earlier in the week and it’s awesome: https://www.goodhousekeeping.com/uk/food/recipes/a...

justin220

4,746 posts

181 months

Friday 13th May
quotequote all
andrewjamesroberts said:
I also have an Ooni Koda 12 (and a Webber Smokey Joe, yes I know I have a problem) and this is a complete another level. This will retain the heat so you can smash pizza after pizza with 0 recovery time and because of the height give much better control. There is alot of chatter about cracked stones but not seen that yet. It’s a lot of cash. It’s very versatile but I’m in love with it.

Christmas Day it was a god send
Thanks. I've had one in my basket for a while with the table and peel etc. It's a lot of money you're right..

Prisoner 24601

308 posts

25 months

Saturday 14th May
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The 5 second hand test for charcoal BBQing, does anyone actually do this? I unload the chimney, arrange the charcoals and put the lid on for 5 mins. Then come back and start cooking. Placing meat that's on the bone around the coals but never directly over them.

I am sure if you waited until you could hold your hand there for 5 seconds then you won't have any heat and energy left to cook anything other than sausages and burgers.

Any thoughts? I might try it one day, wait 20 or so minutes after emptying the chimney and then try chicken thighs cooked for 50 odd minutes over medium coals. I don't think it will work.

number2

2,388 posts

164 months

Sunday 15th May
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Cooking on the Konro again yesterday. No more pics - see previous page if interested.

In addition to meat I prepoed some aubergine. Not really a bbq veg cooker, but it was astonishingly good.

Thickly sliced, tossed in oil and Harissa. Will absolutely be bbqing more of that - loved it.

Any other good veg bbq tips?


illmonkey

15,677 posts

175 months

Sunday 15th May
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number2 said:
Cooking on the Konro again yesterday. No more pics - see previous page if interested.

In addition to meat I prepoed some aubergine. Not really a bbq veg cooker, but it was astonishingly good.

Thickly sliced, tossed in oil and Harissa. Will absolutely be bbqing more of that - loved it.

Any other good veg bbq tips?
Basic I know, but, I always do peppers and onions on skewers. Go down a treat with chicken.

number2

2,388 posts

164 months

Sunday 15th May
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illmonkey said:
Basic I know, but, I always do peppers and onions on skewers. Go down a treat with chicken.
Classic. You're absolutely right. I did char up some peppers yesterday but not onions. I love onions.

giblet

8,286 posts

154 months

Yesterday (15:02)
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ibisti said:
giblet said:
Where is the cheapest place to source a replacement cooking grill for a 57cm Weber kettle? Or a reasonably priced upgrade made out of better material
Unfortunately not cheaper but a considerable upgrade

https://www.cast-iron-grate.co.uk/grates-for-weber...

I moved over to these years ago and didn't regret it, they hold the heat and you get proper sear marks. The griddle add on is also great for smash burgers and frying onions etc
Cheers. Went with a heavier duty replacement grill from Sunshine BBQ in the end.

Next step is working out the best way to clean and reseason my plancha after leaving the bbq out for a few weeks. Also need to remove the rusted nut that secures the cleaning system as that needs replacing

eps

5,750 posts

246 months

Yesterday (17:41)
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UTH said:
tribalsurfer said:
Had a go at making a Kansas City dry rub, slapped it on some Chicken thighs. Sweet, smokey with a low level heat. Blinking lovely.

They do look great.
Agreed! This is making me hungry!!