The bbq photo & recipe thread
Discussion
witten said:
As it is a Masterbuilt I am cooking at a perfect 250f for the time frame. My rub may have too much sugar in it though. That and the ribs being lean on meat is all I can think of as to why it is burning. See below image - the beef cheeks were nice (dry brined so went VERY dark but not burned) but the ribs you can see how dark they went.
On the plus side, smoking Philadelphia Cream Cheese blocks and some smoked onions tasted AMAZING. The Sausages were just shoved on as more people turned up for dinner than I was expecting.
Try at 225 instead.On the plus side, smoking Philadelphia Cream Cheese blocks and some smoked onions tasted AMAZING. The Sausages were just shoved on as more people turned up for dinner than I was expecting.
If you have a Meater or similar stick it in something you’re cooking or even on the grill plate and see if the temperature where the meat is cooking lines up with the setting on the smoker.
Chose a different rub - maybe meathead’s Memphis dust or the Steve Raichlen one I linked to above.
Turn7 said:
ruwokeenuff said:
OMITN said:
Correct. That’s what it is. Have 5 house points and give yourself a pay on the back.
The BBQ is also well used for other, indirect cooking with the lid down. But in future I’ll make sure to get you to vet what I’ve cooked before I post anything.
Last time I checked, it all falls under the same heading of pleasurable, outdoor cooking. It’s fun. You should try it - you might cheer up!
dont pay yourself too hard. Posts like yours .....make me laugh really......"Look at me"....etc. The BBQ is also well used for other, indirect cooking with the lid down. But in future I’ll make sure to get you to vet what I’ve cooked before I post anything.
Last time I checked, it all falls under the same heading of pleasurable, outdoor cooking. It’s fun. You should try it - you might cheer up!
number2 said:
You mention you think it might be the sugar - hard to say from the photo but it could be the sugar 'over caramelising' rather than the meat burning.
This would make sense but would also be clear from looking at the meat!
Yeah but look at the bone that's exposed - its gone like crumbly and powdery and the meat between the ribs was definitely crunchy. I'll make it work eventuallyThis would make sense but would also be clear from looking at the meat!
witten said:
number2 said:
You mention you think it might be the sugar - hard to say from the photo but it could be the sugar 'over caramelising' rather than the meat burning.
This would make sense but would also be clear from looking at the meat!
Yeah but look at the bone that's exposed - its gone like crumbly and powdery and the meat between the ribs was definitely crunchy. I'll make it work eventuallyThis would make sense but would also be clear from looking at the meat!
https://www.youtube.com/watch?v=RcdNtbc59Kw&t=...
UTH said:
The Gauge said:
Made chicken tikka kebabs again last night, I really ought to move on to something lse, but I love em..
Looks good, got the recipe? And those burgers look like dirty burger van burgers? Where do you get them, sometimes that's exactly what I crave.....
A few dollops (approx 150g) of natural yogurt into a bowl, then add..
1 tbsp garlic & ginger paste ( use bags of frozen garlic and ginger from supermarket, cut a chunk off each and thaw.
2tsp coriander powder
1tsp cumin powder
1tsp turmeric powder
1tsp kashmiri chilli powder
1tsp paprika powder
1/4tsp black pepper
1/2tsp cardamon powder
2tsp methi leaves
2tsp mint sauce, or dried mint
2tsp salt
Red food colouring (I use Preema brand powder, add water)
3tbsp tandoori masala powder
2tbsp honey
Mix it all together and add your chopped pieces of chicken breast, leave overnight in the fridge. I skewer the pieces of chicken with pepper and onion. When cooked I warm a wrap on the bbq then spread mayo and chilli sauce over it, then fill with kebab and salad
The burgers are these from Aldi, my son loves them..
Edited by The Gauge on Thursday 4th May 15:16
The Gauge said:
UTH said:
The Gauge said:
Made chicken tikka kebabs again last night, I really ought to move on to something lse, but I love em..
Looks good, got the recipe? And those burgers look like dirty burger van burgers? Where do you get them, sometimes that's exactly what I crave.....
A few dollops (approx 150g) of natural yogurt into a bowl, then add..
1 tbsp garlic & ginger paste ( use bags of frozen garlic and ginger from supermarket, cut a chunk off each and thaw.
2tsp coriander powder
1tsp cumin powder
1tsp turmeric powder
1tsp kashmiri chilli powder
1tsp paprika powder
1/4tsp black pepper
1/2tsp cardamon powder
2tsp methi leaves
2tsp mint sauce, or dried mint
2tsp salt
Red food colouring (I use Preema brand powder, add water)
3tbsp tandoori masala powder
2tbsp honey
Mix it all together and add your chopped pieces of chicken breast, leave overnight in the fridge. I skewer the pieces of chicken with pepper and onion. When cooked I warm a wrap on the bbq then spread mayo and chilli sauce over it, then fill with kebab and salad
The burgers are these from Aldi, my son loves them..
Edited by The Gauge on Thursday 4th May 15:16
UTH said:
The Gauge said:
UTH said:
The Gauge said:
Made chicken tikka kebabs again last night, I really ought to move on to something lse, but I love em..
Looks good, got the recipe? And those burgers look like dirty burger van burgers? Where do you get them, sometimes that's exactly what I crave.....
A few dollops (approx 150g) of natural yogurt into a bowl, then add..
1 tbsp garlic & ginger paste ( use bags of frozen garlic and ginger from supermarket, cut a chunk off each and thaw.
2tsp coriander powder
1tsp cumin powder
1tsp turmeric powder
1tsp kashmiri chilli powder
1tsp paprika powder
1/4tsp black pepper
1/2tsp cardamon powder
2tsp methi leaves
2tsp mint sauce, or dried mint
2tsp salt
Red food colouring (I use Preema brand powder, add water)
3tbsp tandoori masala powder
2tbsp honey
Mix it all together and add your chopped pieces of chicken breast, leave overnight in the fridge. I skewer the pieces of chicken with pepper and onion. When cooked I warm a wrap on the bbq then spread mayo and chilli sauce over it, then fill with kebab and salad
The burgers are these from Aldi, my son loves them..
Edited by The Gauge on Thursday 4th May 15:16
t) seemed to be in order.
number2 said:
You mention you think it might be the sugar - hard to say from the photo but it could be the sugar 'over caramelising' rather than the meat burning.
This would make sense but would also be clear from looking at the meat!
Right so I learned a few things this weekendThis would make sense but would also be clear from looking at the meat!
1. When Tom Hixson send ribs they send them in pairs so if you order 4 like I did you end up with ribs for every meal of the weekend
2. Halving the time made them perfect
3. Iberico Pork baby back ribs were amazing
4. I preferred them when they weren't wrapped as it crisped up the fat a little rather than being a bit off in terms of texture
5. Make your own bbq sauce - it's easy and tastes better.
Basically: Ribs? Completed it mate.
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