The bbq photo & recipe thread
Discussion
pacenotes said:
How it started
How it finished 8 and a half hours later.
Best low and slow I have done, Beef short ribs are cheap at Costco only £10er for this lot.
Looks good and thank you for the tip re Costco.How it finished 8 and a half hours later.
Best low and slow I have done, Beef short ribs are cheap at Costco only £10er for this lot.
I've had a membership for a few months, only to buy a pressure washer. Never made it to a shop, but should probably go. Worried I'll spend too much though!
I took some inspiration from Gone a Bit AMG to give pork belly burnt ends a go with a honey and hot sauce dressing - very good.
Accompanied with local asparagus with Parma Ham, corn on the cob and home made cracklings (burgers for the kids).
The curled up corn was an experiment with ‘corn ribs’ prior to a work BBQ where I’ll be catering for some vegans.
Accompanied with local asparagus with Parma Ham, corn on the cob and home made cracklings (burgers for the kids).
The curled up corn was an experiment with ‘corn ribs’ prior to a work BBQ where I’ll be catering for some vegans.
King David said:
I took some inspiration from Gone a Bit AMG to give pork belly burnt ends a go with a honey and hot sauce dressing - very good.
Accompanied with local asparagus with Parma Ham, corn on the cob and home made cracklings (burgers for the kids).
The curled up corn was an experiment with ‘corn ribs’ prior to a work BBQ where I’ll be catering for some vegans.
That looks fantastic. Great effort. What’s the corn method? I’m intrigued. I can’t believe how good burnt ends are. Accompanied with local asparagus with Parma Ham, corn on the cob and home made cracklings (burgers for the kids).
The curled up corn was an experiment with ‘corn ribs’ prior to a work BBQ where I’ll be catering for some vegans.
Last BBQ for the venerable ProQ Frontier. After 9 years outside the cover had cracked and I think it was letting a little water in, which sat in the ash on the bottom and rusted the bolts of the legs and the base out. My own fault and I'm sad to lose such a well built smoker. I managed to bodge up the legs enough for one last one.
While I fired up the BBQ, my sister in law added a bunch of ras al hanout, garlic, sugar, oregano and salt to a couple of lamb shoulders. That went on at 125c with some apple wood for 3 hours. While we waited...
Next up into the oven for an hour at 160c then rested wrapped up for 20 mins. Not quite pulled but super delicious regardless.
While I fired up the BBQ, my sister in law added a bunch of ras al hanout, garlic, sugar, oregano and salt to a couple of lamb shoulders. That went on at 125c with some apple wood for 3 hours. While we waited...
Next up into the oven for an hour at 160c then rested wrapped up for 20 mins. Not quite pulled but super delicious regardless.
Gone a bit AMG said:
King David said:
I took some inspiration from Gone a Bit AMG to give pork belly burnt ends a go with a honey and hot sauce dressing - very good.
Accompanied with local asparagus with Parma Ham, corn on the cob and home made cracklings (burgers for the kids).
The curled up corn was an experiment with ‘corn ribs’ prior to a work BBQ where I’ll be catering for some vegans.
That looks fantastic. Great effort. What’s the corn method? I’m intrigued. I can’t believe how good burnt ends are. Accompanied with local asparagus with Parma Ham, corn on the cob and home made cracklings (burgers for the kids).
The curled up corn was an experiment with ‘corn ribs’ prior to a work BBQ where I’ll be catering for some vegans.
The Corn Ribs were quartered and then basted with melted butter, salt, pepper, cayenne pepper and tumeric. They went onto the top grill of the BBQ for the last 1 hour of the Burnt Ends smoke (120C) - NOT wrapped in tin foil.
The ends result was a slightly dryer, crisp bite compared to normal, but nice smokey flavour. Very good for dipping and lot closer to the ribs eating experience than normal corn on the cob would be.
48Valves said:
Rotisserie arrived this morning.
Pork shoulder has been sliced, marinated and skewered ready to make gyros tonight.
Really interested to see how this turns out. How long do you think you'll need to cook it for and what temp are you aiming for? I wasn't sure about how I should cook the shoulder when tying to make gyros recently, so chickened out and did a long slow cook int eh oven, and essentially had pulled pork instead. I was concerned about he fat not rendering down if I tried to grill with rotisserie.Pork shoulder has been sliced, marinated and skewered ready to make gyros tonight.
New Kettle Bbq from Barb-be-quick including the pizza stone and add on. Decided to go straight in at the deep end for the 1st cook, 5hr low and slow rib in pork belly, using the snake method with briquettes. For the final 2hrs added a smoking box with some whiskey oak chips. Pretty happy for the 1st go.
King David said:
The Corn Ribs were quartered and then basted with melted butter, salt, pepper, cayenne pepper and tumeric. They went onto the top grill of the BBQ for the last 1 hour of the Burnt Ends smoke (120C) - NOT wrapped in tin foil.
How did you quarter the cobs? I'm guessing hammer and chisel? cml24 said:
48Valves said:
Rotisserie arrived this morning.
Pork shoulder has been sliced, marinated and skewered ready to make gyros tonight.
Really interested to see how this turns out. How long do you think you'll need to cook it for and what temp are you aiming for? I wasn't sure about how I should cook the shoulder when tying to make gyros recently, so chickened out and did a long slow cook int eh oven, and essentially had pulled pork instead. I was concerned about he fat not rendering down if I tried to grill with rotisserie.Pork shoulder has been sliced, marinated and skewered ready to make gyros tonight.
I've just had my new offset smoker/grill delivered.
I previously had an Oklahoma Joe Highland, but have gone for a much bigger upgrade.
Found an old air compressor tank on FB Marketplace, paid £40 for it & gave it to the fabricator i used to have my gravity smoker built.
He built this for me:
8mm thick main chamber, 5ft long.
500x500x600mm fire box.
4 1/2 ft removable chimney stack, pull out rack, steering & 10 inch wheels, drop down shelf.
It's incredibly heavy, took 3 people to lift it up the step!
(Apologies for the fence, it needs a lick of paint)
I previously had an Oklahoma Joe Highland, but have gone for a much bigger upgrade.
Found an old air compressor tank on FB Marketplace, paid £40 for it & gave it to the fabricator i used to have my gravity smoker built.
He built this for me:
8mm thick main chamber, 5ft long.
500x500x600mm fire box.
4 1/2 ft removable chimney stack, pull out rack, steering & 10 inch wheels, drop down shelf.
It's incredibly heavy, took 3 people to lift it up the step!
(Apologies for the fence, it needs a lick of paint)
48Valves said:
cml24 said:
48Valves said:
Rotisserie arrived this morning.
Pork shoulder has been sliced, marinated and skewered ready to make gyros tonight.
Really interested to see how this turns out. How long do you think you'll need to cook it for and what temp are you aiming for? I wasn't sure about how I should cook the shoulder when tying to make gyros recently, so chickened out and did a long slow cook int eh oven, and essentially had pulled pork instead. I was concerned about he fat not rendering down if I tried to grill with rotisserie.Pork shoulder has been sliced, marinated and skewered ready to make gyros tonight.
If you are new to rotisserie cooking, make sure you give the Kellybab a go!
CardinalBlue said:
48Valves said:
cml24 said:
48Valves said:
Rotisserie arrived this morning.
Pork shoulder has been sliced, marinated and skewered ready to make gyros tonight.
Really interested to see how this turns out. How long do you think you'll need to cook it for and what temp are you aiming for? I wasn't sure about how I should cook the shoulder when tying to make gyros recently, so chickened out and did a long slow cook int eh oven, and essentially had pulled pork instead. I was concerned about he fat not rendering down if I tried to grill with rotisserie.Pork shoulder has been sliced, marinated and skewered ready to make gyros tonight.
If you are new to rotisserie cooking, make sure you give the Kellybab a go!
Cooking at an indicated 170. I’ll go out in an hour and a half, see how it looks and give it a probe.
theguvernor15 said:
I've just had my new offset smoker/grill delivered.
I previously had an Oklahoma Joe Highland, but have gone for a much bigger upgrade.
Found an old air compressor tank on FB Marketplace, paid £40 for it & gave it to the fabricator i used to have my gravity smoker built.
He built this for me:
8mm thick main chamber, 5ft long.
500x500x600mm fire box.
4 1/2 ft removable chimney stack, pull out rack, steering & 10 inch wheels, drop down shelf.
It's incredibly heavy, took 3 people to lift it up the step!
(Apologies for the fence, it needs a lick of paint)
That looks awesome! Time for ribs then! I previously had an Oklahoma Joe Highland, but have gone for a much bigger upgrade.
Found an old air compressor tank on FB Marketplace, paid £40 for it & gave it to the fabricator i used to have my gravity smoker built.
He built this for me:
8mm thick main chamber, 5ft long.
500x500x600mm fire box.
4 1/2 ft removable chimney stack, pull out rack, steering & 10 inch wheels, drop down shelf.
It's incredibly heavy, took 3 people to lift it up the step!
(Apologies for the fence, it needs a lick of paint)
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