The bbq photo & recipe thread
Discussion
Turn7 said:
Baby backs…. Moist rubbed and braised in Cider for and hour at 150…
Then charred over the coals…
Serviced with homemade ‘slaw and salad
Sweet, sticky and fall off the bone yum
You can make them even better by pulling off the membrane before you cook them as well as doing it for longer, ribs are ace on the bbq.Then charred over the coals…
Serviced with homemade ‘slaw and salad
Sweet, sticky and fall off the bone yum
Edited by Boozy on Sunday 10th September 04:38
fttm said:
Baby Backs are the only pork ribs worth spending time cooking , usually braze/slow cook mine in coke but might try cider next time . Did you marinate in the cider beforehand ?
I didnt as I didnt think about it early enough tbh.Boozy - membrane was removed, the raw pic is just before work commenced....
Very happy with my first full rack of beef ribs on the Weber kettle. Tried Brisket a couple of months ago which was ok, but I think needs a lot more work and isn’t as successful without a proper smoker.
Followed Franklin’s method from his book/YouTube videos and cooked at 140deg for just over 7 hours spritzing frequently for the last 3. Definitely would recommend ribs if anyone is wanting to give slow cooking on a kettle a bash as I think they’re pretty robust/hard to screw up. Meat was from Tom Hixson mail order and ‘rub’ was a simple Franks Hot Sauce binder with 50:50 mix of coarse sea salt and ground black pepper to form a decent bark.
Followed Franklin’s method from his book/YouTube videos and cooked at 140deg for just over 7 hours spritzing frequently for the last 3. Definitely would recommend ribs if anyone is wanting to give slow cooking on a kettle a bash as I think they’re pretty robust/hard to screw up. Meat was from Tom Hixson mail order and ‘rub’ was a simple Franks Hot Sauce binder with 50:50 mix of coarse sea salt and ground black pepper to form a decent bark.
RacerMike said:
Looks good! What method did you use on the bbq? Wondering myself what I can do to save some of the moisture in it.
I have a 4 burner BBQ, running front to back. I put my far left and far right ones at full blast and put the brisket over the 2 off ones in the middle. 2.5 hours of doing nothing, then for thelast 2 hours, every 30 mins I mopped with Sweet Baby Rays Honey BBQ. Left rest for about 30 mins and was moist whiles carving.
I have a couple of BBQ questions for the hive mind please.
Most years we has a cheap BBQ that got left out and ruined but last year I bought a proper cast iron American style one with a cover. Over winter the gril went mouldy. I got it super hot and scrapped it off with a grill brush which was fine. I brush and rub vegetable oil on it before and after every use.
Is there anything else I should do before winter storage? Or just accept it might go moldy and do what I did this year?
Next question. When I use it light coals on one side and leave the other side without. Then grill over the coals for the char and then move the other side. I close the top vent on the coals side and then left stuff cook from the retained heat. Is this the nest way of doing it? I noticed from the temp gauge it drops below 200 quite quick, although it does stay around that temp for a while.
Lastly. Can I use this as a smoker and if so how? Do I light coals and bit wood chips on top? How do I keep the heat going for hours at a time?
Thanks.
Most years we has a cheap BBQ that got left out and ruined but last year I bought a proper cast iron American style one with a cover. Over winter the gril went mouldy. I got it super hot and scrapped it off with a grill brush which was fine. I brush and rub vegetable oil on it before and after every use.
Is there anything else I should do before winter storage? Or just accept it might go moldy and do what I did this year?
Next question. When I use it light coals on one side and leave the other side without. Then grill over the coals for the char and then move the other side. I close the top vent on the coals side and then left stuff cook from the retained heat. Is this the nest way of doing it? I noticed from the temp gauge it drops below 200 quite quick, although it does stay around that temp for a while.
Lastly. Can I use this as a smoker and if so how? Do I light coals and bit wood chips on top? How do I keep the heat going for hours at a time?
Thanks.
Freezing cold up north tonight but it’s never to cold for a bbq , cleaned the freezer out last night and found some “ lucky dip “ white bags , two raggy bits of lamb and I had some halloumi in the fridge . Eat it in the garden bar with the dogs for company, very council in most on here’s opinion , but I’ve enjoyed it . 
dalzo said:
I know it’s not the bbq season right now but managed to get myself a nice masterbuilt 800. Does anyone have any recommendations for bbq cookbooks and tools?
Have you tried here? https://www.pistonheads.com/gassing/topic.asp?h=0&...
illmonkey said:
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