The bbq photo & recipe thread

[Turn7]

some bloke said:

I did a couple of 'spur of the moment' el cheapo pork shoulders on my kettle at the weekend -

I used some oak chunks for smoke, along with some rosemary. I don't know if the rosemary adds to the taste but the smell is great.The result was a nice crunchy bark, awesome crackling and juicy meat. It actually came out better than joints I have fretted over and tended the heat. Next time I'll take a few minutes to score the skin and rub some fennel or something in there. I also caught the fat that dripped out during cooking and I am using that to cook my omelettes this week.

That does look good- re Fennel, I swear by crushed fennel seeds on Pork skin, its a marriage made in heaven

[some bloke]

Turn7 said:

That does look good- re Fennel, I swear by crushed fennel seeds on Pork skin, its a marriage made in heaven

Agreed - I have a recipe in a Jamie Oliver book that involves rubbing crushed fennel seeds into the scores on the crackling. Then you roast the pork on a bed of sliced fennel to give you base for the gravy. homerdrooling.gif

[number2]

Pork ribs on the Kamado. Tried the 3, 2 1 method of 3 hours unwrapped, 2 hours wrapped and 1 hour unwrapped and sauced.

Actually it was 2.5, 2, 1 which was fine as they were small.

Surprised how floppy they were after the wrap - you can see a bone fell out of one rack. They firmed up during the unwrapped stint to what seemed like they would be in my usual 6 hour unwrapped slow cook...

All racks salted, two racks dry rubbed, one rack sauced and one of the dry racks had a smidge of sauce applied.

No complaints apart from wanting more sauce which is easily fixed!

Also, simple cheeseburger and grilled halloumi.

[Turn7]

some bloke said:

Turn7 said:

That does look good- re Fennel, I swear by crushed fennel seeds on Pork skin, its a marriage made in heaven

Agreed - I have a recipe in a Jamie Oliver book that involves rubbing crushed fennel seeds into the scores on the crackling. Then you roast the pork on a bed of sliced fennel to give you base for the gravy. homerdrooling.gif

Never thought of using fennel bulbs underneath like that, will be stealing that tip, thanks !

[eps]

So Porchetta in the UK...

Where are people getting their meat from, a butcher? Which cut are people asking for?

Fennel, are people picking up Fennel pollen and using this or Fennel seeds?

[Harry Flashman]

eps said:

So Porchetta in the UK...

Where are people getting their meat from, a butcher? Which cut are people asking for?

Fennel, are people picking up Fennel pollen and using this or Fennel seeds?

Butcher, ask for pork belly with ribs removed. Whole fenel seeds, toasted, them ground with oestle and mortar.

In other news, loving the new gas bbq.


Salmon!



Fry up!




Highly recommend Napoleon gas barbecues. Just so good

[Sway]

Glad you're pleased with the Napoleon.

As I said at the time, every time I compare a Napoleon with the equivalent Weber, the N wins. Weber really seem to have rested on their laurels whereas the competition is putting real effort into their design and have easily caught up in quality.

I'd even say there's now for the first time a better version of the classic weber kettle in the Napoleon offering. When that's the case, I can't help but think Weber is fked.

[number2]

I have a Weber Genesis II in my bbq collection and wish I had bought a Napoleon or similar.

The amount of heat it generates across its three main burners and sear station burner (yeah right) is pitiful. Handy side burner but that's hardly unique to Weber.

I'd like more burners for the size (more heat), an infra-red sear station, side burner and back burner for rotisserie. Albeit I probably wouldn't use the latter .

I tend to use it for breakfasts (as in Harry's post) and for general bbq type fare - kebabs, burgers etc.

I have a Kamado, konro and wood fired pizza oven so all is not lost. .

[CardinalBlue]

Not very PH… but none of the BBQ geeky groups I’m a member of have highlighted that Farm Foods of all places have Swift St Louis Rack of Ribs in stock from this morning for the bargain price of £4.99. This brand usually retails for a fair bit more and are reasonably well known in the US.

If you need me, I’ll be on the council thread…

[tedmus]

CardinalBlue said:

Not very PH… but none of the BBQ geeky groups I’m a member of have highlighted that Farm Foods of all places have Swift St Louis Rack of Ribs in stock from this morning for the bargain price of £4.99. This brand usually retails for a fair bit more and are reasonably well known in the US.

If you need me, I’ll be on the council thread…

Nice one, not been on the BBQ groups much lately so missed this, will have to try and get some in.

[ade73]

Had my first go of pizzas on my Aldi Kamado.

I used this.



350 degrees done in 3 minutes each.



[url]

|https://thumbsnap.com/ByPNkk55[/url]

[eyebeebe]

In a moment of decadence/profligacy/madness I've bought the hideously overpriced rotisserie attachment for my Monolith. To be fair it is well made, but I realise I also need to buy the 9 skewer pack to go with it now and may need to "invest" in Meater, as my probes are all wired at the moment.

One design aspect they didn't consider is I had to remove one of the side tables to get it to sit flush, but that is the table that the fan controller attaches to grrr.

Tonight will be a simple rotisserie chicken using Meathead's Simon and Garfunkel rub, but I need your best recipes, including Harry's porchetta. Please and thank you.

[oldskoolgent]

incredibly jealous of you all.

I've has a Weber master touch for 3 years now, and no matter how i much around with the vents / amount of bricketts I just cannot control the temp.
Everything i do i always end up with 200 + on the in built thermometer.

[tedmus]

oldskoolgent said:

incredibly jealous of you all.

I've has a Weber master touch for 3 years now, and no matter how i much around with the vents / amount of bricketts I just cannot control the temp.
Everything i do i always end up with 200 + on the in built thermometer.

Have you tried the snake method?

Also I wouldn't really rely on the gauge on the lid, you need a reading from the grill level. You can buy multi probe digital thermometers quite cheaply which link to an app on your phone.

This Thermopro looks like a decent deal

https://www.amazon.co.uk/ThermoPro-Bluetooth-Therm...

[Harry Flashman]

thetapeworm said:

sc0tt said:

That pork looks fantastic!

I have asked this before but never got round to trying it and can’t find my last post so apologies in advance.

My bbq has a gas burner at the back for cooking with rotisserie.

Whats the best was to cook? Have the burners on and the rear bit or just the bit at the back?

TIA

From the sounds of it Harry cooked with the main burners and then finished off with his "rotisserie burner" to get that crackling, I wept a little at that point as my newly acquired basic setup only has normal burners and I've just bought a rotisserie for it without even considering having heat in the right places to make the most of it.

Great to have all this inspiration though, hopefully I'll turn out something worth eating at some point once I get used to gas.

This, but i reckon the rear burner perhaps could be supplanted with the lid open and main burners on high?

[Harry Flashman]

So here we go...

[Harry Flashman]

Turn7 said:

some bloke said:

Turn7 said:

That does look good- re Fennel, I swear by crushed fennel seeds on Pork skin, its a marriage made in heaven

Agreed - I have a recipe in a Jamie Oliver book that involves rubbing crushed fennel seeds into the scores on the crackling. Then you roast the pork on a bed of sliced fennel to give you base for the gravy. homerdrooling.gif

Never thought of using fennel bulbs underneath like that, will be stealing that tip, thanks !

I use apple on the barbecue, in the drip tray with some cinnamon and brown suger, for a barbecue apple sauce.

Thanks for the reminder chaps - now picking some apples for the task...




OK, never done this on gas, so here we go...using the outer burners so the apples are not directly heated from underneath. When i do pork on charcoal, the apples are under the meat, in a tray between the two charcoal banks.

Edited by Harry Flashman on Sunday 21st August 10:47

[Harry Flashman]

oldskoolgent said:

incredibly jealous of you all.

I've has a Weber master touch for 3 years now, and no matter how i much around with the vents / amount of bricketts I just cannot control the temp.
Everything i do i always end up with 200 + on the in built thermometer.

It's mostly about the amount of coal you use, and how you use it Research the "snake method" if you want to cook low and slow. If you want below 200C, you need half chimneys of coal.

Also, the temp gauge will read hotter sometimes at the top of the cook zone, so buy a cheap multi probe thermometer like the Inkbird. You can then have one probe in the meat, and one resting on some scrunched up foil next to the meat (sensor tip in the air) to get true temps for both meat and ambient.

Took me ages to work this all out - hope it helps!

Edited by Harry Flashman on Sunday 21st August 11:29

[mattyn1]

Have been using the bbq loads over the last week or so as have family here, but keep forgetting the pics!
Anyway, some beef on the rotisserie. Nothing fancy, just coated in a simple home made rub…….

[eps]

Did Porchetta this weekend. It was great! Had to use a rotisserie attachment 'diyered' to an old barbecue I've got... which worked really well considering.

Indirect heat, 90 minutes or so and it was good, not great, but to be fair even better the next day - we had enough for a couple of slices each and then some more on Sunday.

Not owning a temp probe I went with a 1mm diameter equivalent to 1 minute bbqing time. So 90mm is around 90 minutes.

Trimmed a little and then butterflied to increase the surface area. Went with a Rosemary, Sage, Fennel Seed, Crushed Chillis and Lemon Zest seasoning with a little Olive Oil and salt and pepper of course.

Not enough photos taken and I think I had a little too much garlic - or possibly needed to use an alternative crushing method - we've got one of those Joseph Joseph garlic crushers which means the garlic pieces end up being quite chunky. Anyway!

Will try harder next time and think I'll purchase the meat next time instead of allowing Mrs eps to buy it. The joint of meat wasn't quite as I'd wanted it, but it's all a learning curve.









Left overs..!



I should have taken some more photos towards the end of the bbqing but was too keen to carve and eat!