The bbq photo & recipe thread
Discussion
Pferdestarke said:
They look very good indeed. What was the rub?
It was pretty simple... I rubbed in some american mustard first (so the dry stuff would stick!), then a mix of brown sugar, paprika, salt, black pepper, and a dash of cayenne pepper, and left it overnight. Then every so often during the long cooking period I sprayed the ribs with a mixture of water and apple juice to ensure they didn't dry out. Then one hour before the end I started to baste them with Weber's original BBQ sauce, which caramelised very nicely.They were the best ribs I've ever had. It's hard to tell in the photo because of the flash, but the smoke ring was really very deep into the meat; the ribs just fell off the bone, the outside of the meat was crisp and the inside juicy and melt-in-the-mouth tender. Full of flavour. I'll definitely be doing them again next week!
calibrax said:
Pferdestarke said:
They look very good indeed. What was the rub?
It was pretty simple... I rubbed in some american mustard first (so the dry stuff would stick!), then a mix of brown sugar, paprika, salt, black pepper, and a dash of cayenne pepper, and left it overnight. Then every so often during the long cooking period I sprayed the ribs with a mixture of water and apple juice to ensure they didn't dry out. Then one hour before the end I started to baste them with Weber's original BBQ sauce, which caramelised very nicely.They were the best ribs I've ever had. It's hard to tell in the photo because of the flash, but the smoke ring was really very deep into the meat; the ribs just fell off the bone, the outside of the meat was crisp and the inside juicy and melt-in-the-mouth tender. Full of flavour. I'll definitely be doing them again next week!
What's the easiest way of posting photos, is there a thread on it ?
Kneetrembler said:
What's the easiest way of posting photos, is there a thread on it ?
A few ways. If you have a server you can upload files to (with your isp for example), use that.If you want to put photos up, and have an album for friends/family etc. to see, and photos that you can use in the future as they are in your account, and you control, use something like Photobucket (free) - most people use that.
If you just want to put up some photos onto the internet, and want to be anonymous, use something like Thumbsnap (free too). Once you uploaded it, it is out of your hands, but then I think you have no control of it. (correct me if I am wrong there?)
Edited to add - once you have them on a server, then you just link it with
[img]http://webaddress/pic.jpg[/img]
Edited by smack on Sunday 13th June 15:07
Here is a slightly different rib recipe and being a true carnevor i like plenty of meat on my bones.handy if you only have an open BBQ
Split into individual ribs
Marinade in Sweet Soy sauce with a little extra Dark Soy sauce,Pureed Garlic and plenty of freshly Milled Red Chilli Powder,ideally for 24 hours but 1 hour will do if pressed for time.
Steam for approx 30 mins or until the rib bone sticks out of the meat approx 1 cm or so,more is better than less.return to marinade and cool if not using straight away(never sure if one should boil marinade first but do so if you feel like it from a heath point of view).use within 24 hours or 1/2 hour or so after they have remarinaded themselves.
Cook over medium/hot coals 10/15 mins turning frequently until slighty crisped on edges brushing with marinade every time you turn with a final brush as they come off the coals before you serve them
Voila,a Sticky Soy Molasses Rib with a kick up the backside.sorry if the photographs are a little out of focus,the Caipirinha's were flowing !
Split into individual ribs
Marinade in Sweet Soy sauce with a little extra Dark Soy sauce,Pureed Garlic and plenty of freshly Milled Red Chilli Powder,ideally for 24 hours but 1 hour will do if pressed for time.
Steam for approx 30 mins or until the rib bone sticks out of the meat approx 1 cm or so,more is better than less.return to marinade and cool if not using straight away(never sure if one should boil marinade first but do so if you feel like it from a heath point of view).use within 24 hours or 1/2 hour or so after they have remarinaded themselves.
Cook over medium/hot coals 10/15 mins turning frequently until slighty crisped on edges brushing with marinade every time you turn with a final brush as they come off the coals before you serve them
Voila,a Sticky Soy Molasses Rib with a kick up the backside.sorry if the photographs are a little out of focus,the Caipirinha's were flowing !
Edited by markreilly on Sunday 13th June 19:43
smack said:
Kneetrembler said:
What's the easiest way of posting photos, is there a thread on it ?
A few ways. If you have a server you can upload files to (with your isp for example), use that.If you want to put photos up, and have an album for friends/family etc. to see, and photos that you can use in the future as they are in your account, and you control, use something like Photobucket (free) - most people use that.
If you just want to put up some photos onto the internet, and want to be anonymous, use something like Thumbsnap (free too). Once you uploaded it, it is out of your hands, but then I think you have no control of it. (correct me if I am wrong there?)
Edited to add - once you have them on a server, then you just link it with
[img]http://webaddress/pic.jpg[/img]
Thanks for that will have a go
Edited by smack on Sunday 13th June 15:07
The weekend is here again and so it's time to crank up the Weber again. I have now bought a rib rack, so I can fit more ribs on if needed. Also got a better thermometer for more precise temperature control
Will be using the BBQ tomorrow, so tonight it's just preparation. Took two racks of ribs, removed the membranes, and smeared with a mix of American mustard and lemon juice (the acidity of the lemon should tenderise the meat). Left them to sit for a while, then it was on with the dry rub (brown sugar, black pepper, salt, garlic powder, onion powder, paprika, and a small amount of Chinese five spice), then into the fridge to absorb the flavours overnight. I'm so looking forward to tomorrow!
Will be using the BBQ tomorrow, so tonight it's just preparation. Took two racks of ribs, removed the membranes, and smeared with a mix of American mustard and lemon juice (the acidity of the lemon should tenderise the meat). Left them to sit for a while, then it was on with the dry rub (brown sugar, black pepper, salt, garlic powder, onion powder, paprika, and a small amount of Chinese five spice), then into the fridge to absorb the flavours overnight. I'm so looking forward to tomorrow!
calibrax those ribs above look great and the first thing I will try when I get my new BBQ
http://www.pistonheads.com/gassing/topic.asp?h=0&a... to Post a Picture - A Beginners Guide
I Use Photobuck and works well for me
Kneetrembler said:
What's the easiest way of posting photos, is there a thread on it ?
Yephttp://www.pistonheads.com/gassing/topic.asp?h=0&a... to Post a Picture - A Beginners Guide
I Use Photobuck and works well for me
escargot said:
Did you get any pics of the finished products in the end?
No, not on that occasion, but they were similar to my previous ones... see earlier in the thread.Cotty said:
calibrax those ribs above look great and the first thing I will try when I get my new BBQ
I have a couple of racks of pork ribs on today, and also a nice piece of beef brisket. The pork ribs were done pretty much identically to the previous ones, but the brisket has been marinading in my fridge for a few days now. I'm going for an 8 hour smoke today, been going for around 2 hours so far, and they look like this...
The brisket is the one nearest the heat. Remember I said about wishing I'd got the 57cm Weber rather than the 47cm? you can see here that with the rib rack being so big I've had to use foil to try and avoid there being too much direct heat on the meat. The 57cm probably wouldn't need the foil.
king awsome!Epic work calibrax, truly a king amongst barbecue fetishists
As for me, chicken and lamb tandoori skewers today. Been marinating away for 22 hours now so come cooking time, they should be great.
I'm wondering whether to smoke them or just grill though. :scratchin:
On another note, has anyone seen that fellow member of the PH barbecuing royalty; papoo , recently? I though he'd be all over this thread like a rapist let loose in a convent.
As for me, chicken and lamb tandoori skewers today. Been marinating away for 22 hours now so come cooking time, they should be great.
I'm wondering whether to smoke them or just grill though. :scratchin:
On another note, has anyone seen that fellow member of the PH barbecuing royalty; papoo , recently? I though he'd be all over this thread like a rapist let loose in a convent.
Bit of a quick and simple bbq for us today. Some Sirloin, Lamb & Chilli burgers and some King Prawns with Lime, Chilli and Coriander.
I wanted to share our BBQ Bread recipe though, these are a great accompaniment to anything from the BBQ and take next to no time to knock up and cook (more so for me as I use a bread machine to mix it up!)
Recipe:
500g Strong white bread flour
5g powdered dry yeast
10g salt
300ml water
A splash of olive oil.
Mix it all up as per any bread making method. I tend to kneed for around 10-15 mins then leave it for 15-30 mins to rest. Then tear into around 6-8 pieces and squash them out into patties. Leave these for at least 15-30 mins to rise.
They take about 4-5 mins per side on the bbq, I tend to cook them over indirect heat to start and then move over the heat for the final minute each side.
Be careful when you cut them open as they get real hot!
No pictures of the process but this is the finished result:
Ready to eat!
I wanted to share our BBQ Bread recipe though, these are a great accompaniment to anything from the BBQ and take next to no time to knock up and cook (more so for me as I use a bread machine to mix it up!)
Recipe:
500g Strong white bread flour
5g powdered dry yeast
10g salt
300ml water
A splash of olive oil.
Mix it all up as per any bread making method. I tend to kneed for around 10-15 mins then leave it for 15-30 mins to rest. Then tear into around 6-8 pieces and squash them out into patties. Leave these for at least 15-30 mins to rise.
They take about 4-5 mins per side on the bbq, I tend to cook them over indirect heat to start and then move over the heat for the final minute each side.
Be careful when you cut them open as they get real hot!
No pictures of the process but this is the finished result:
Ready to eat!
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