The bbq photo & recipe thread
Discussion
miln0039 said:
Right - ribs tomorrow on the kettle.
I'm thinking 200-240 oF for 3 hours, then foil and sauce - then another 1 hour in the foil?
Any thoughts?
I've done the 3-2-1 method a couple of times...I'm thinking 200-240 oF for 3 hours, then foil and sauce - then another 1 hour in the foil?
Any thoughts?
dry rub
3 hours
2 in foil (drop of apple juice in foil)
1 hour out of foil basting with mop sauce.
scottri said:
I've done the 3-2-1 method a couple of times...
dry rub
3 hours
2 in foil (drop of apple juice in foil)
1 hour out of foil basting with mop sauce.
I was going to go with a more traditional BBQ sauce over the apple juice but otherwise that sounds like a fun method so I shall give that a go - thanks!dry rub
3 hours
2 in foil (drop of apple juice in foil)
1 hour out of foil basting with mop sauce.
Dry rub was applied this morning in advance of tomorrow!
Cheeky leg of pork to do this evening!!
Shaw Tarse said:
I'm thinking this http://www.channel4.com/4food/recipes/tv-show-reci...
could work in the Webber?
I cooked that in the oven yesterday and it was gooooood. It seems to basically steam in the oven for the first 3-4 hours (baking paper and foil cover). I guess it would be good in the BBQ but might need to watch out for it drying out a bit?could work in the Webber?
Edit - maybe smoke for 1-2 hours open and then cover when its taken on the smokey flavor?
scottri said:
miln0039 said:
Ribs are on....BBQ sitting at a steady 210oC at the moment.....should be ready by 4:30...excited! C'mon minion method
210c? rather hot! How did they turn out?They turned out nicely actually, the fire did get a bit hot at times (up to 300F) but it was mainly due to it being very very windy down my way yesterday! Very tasty, perhaps a little longer next time though, I did 3 hours then 1 hour foiled and then another hour back on the grill.
The good news was there was enough fuel in my fire from the original coals to do a beer can chicken afterwards!!
scottri said:
I hoped you meant F and not C.I have to admit to getting that wrong the first time i BBQ'd ribs - dunno what i was thinking! I blame all the beer:-)
Can't beat a beer can chicken and that must have been a good burn time to do it as well as the ribs.
I've mastered the minion method now but I am still massively impressed how warm the fire can get when you open the vents after you've had the slow cook temps going for 5-6 hours! Pretty mega fuel those Weber briquettes are!Can't beat a beer can chicken and that must have been a good burn time to do it as well as the ribs.
I have to confess that as soon as I have a slow cook on the kettle I do take that as a big thumbs up to open a beer!!
Well,
got taken in by this thread, so I tried pulled pork and ribs low and slow.
what a result, yes need to practise my temp control, hovered around 270 F but the taste and tenderness. Coals lasted for 4 hours.
Smoked with Pecan wood. Great fun and proper use of my weber.
I am converted.
got taken in by this thread, so I tried pulled pork and ribs low and slow.
what a result, yes need to practise my temp control, hovered around 270 F but the taste and tenderness. Coals lasted for 4 hours.
Smoked with Pecan wood. Great fun and proper use of my weber.
I am converted.
Phud said:
Well,
got taken in by this thread, so I tried pulled pork and ribs low and slow.
what a result, yes need to practise my temp control, hovered around 270 F but the taste and tenderness. Coals lasted for 4 hours.
Smoked with Pecan wood. Great fun and proper use of my weber.
I am converted.
That's great to hear. Welcome to proper barbecue. got taken in by this thread, so I tried pulled pork and ribs low and slow.
what a result, yes need to practise my temp control, hovered around 270 F but the taste and tenderness. Coals lasted for 4 hours.
Smoked with Pecan wood. Great fun and proper use of my weber.
I am converted.
Who else got their turkey on the grill then?
I did a 5.5kg bird which came off the Weber perfect!
I also did the sprouts on there and there was enough heat left to bake a bread and butter pudding (Panatone & Stollen based naturally).
Cheeky apple smoked ham went down well as trawling food too.
Here's the bird in all her glory
I did a 5.5kg bird which came off the Weber perfect!
I also did the sprouts on there and there was enough heat left to bake a bread and butter pudding (Panatone & Stollen based naturally).
Cheeky apple smoked ham went down well as trawling food too.
Here's the bird in all her glory
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