The bbq photo & recipe thread

Author
Discussion

miln0039

2,013 posts

157 months

Saturday 3rd November 2012
quotequote all
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?

scottri

950 posts

181 months

Saturday 3rd November 2012
quotequote all
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...

dry rub
3 hours
2 in foil (drop of apple juice in foil)
1 hour out of foil basting with mop sauce.


miln0039

2,013 posts

157 months

Saturday 3rd November 2012
quotequote all
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 was applied this morning in advance of tomorrow!

Cheeky leg of pork to do this evening!!

miln0039

2,013 posts

157 months

Sunday 4th November 2012
quotequote all
Ribs are on....BBQ sitting at a steady 210oC at the moment.....should be ready by 4:30...excited! C'mon minion method smile

Shaw Tarse

31,543 posts

202 months

Sunday 4th November 2012
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I'm thinking this http://www.channel4.com/4food/recipes/tv-show-reci...
could work in the Webber?

scottri

950 posts

181 months

Monday 5th November 2012
quotequote all
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?

Edit - maybe smoke for 1-2 hours open and then cover when its taken on the smokey flavor?

scottri

950 posts

181 months

Monday 5th November 2012
quotequote all
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 smile
210c? rather hot! How did they turn out?

miln0039

2,013 posts

157 months

Monday 5th November 2012
quotequote all
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 smile
210c? rather hot! How did they turn out?
I meant Fahrenheit!!!

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

950 posts

181 months

Monday 5th November 2012
quotequote all
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.

miln0039

2,013 posts

157 months

Monday 5th November 2012
quotequote all
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!

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!!

Phud

1,262 posts

142 months

Monday 12th November 2012
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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.

Pferdestarke

7,179 posts

186 months

Monday 12th November 2012
quotequote all
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.

croakey

1,193 posts

187 months

Wednesday 19th December 2012
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So a week before Xmas...



T-bone steaks (5 of) + Weber BBQ (57cm 1 of) = top night

miln0039

2,013 posts

157 months

Wednesday 2nd January 2013
quotequote all
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 smile


Pferdestarke

7,179 posts

186 months

Wednesday 2nd January 2013
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Good man. Did you smoke it too?

miln0039

2,013 posts

157 months

Thursday 3rd January 2013
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Pferdestarke said:
Good man. Did you smoke it too?
I was going to but backed out due to some family members being a bit funny about things that are smoked. Otherwise I would have added a few chips.

Made bacon sandwiches on the bird midway through too thumbup

miln0039

2,013 posts

157 months

Monday 28th January 2013
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anonymous said:
[redacted]
Spend the cash on a proper kettle...

andrewrob

2,912 posts

189 months

Monday 28th January 2013
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anonymous said:
[redacted]
Oh my...how much?

Pferdestarke

7,179 posts

186 months

Monday 28th January 2013
quotequote all
Looks okay. Just.

Not sure on quality. Where does the charcoal go? Looks like it's more indirect and for smoking possibly.

If you've got £250 to spend on a barbecue then check out all online sales before committing to this.

Output Flange

16,793 posts

210 months

Monday 28th January 2013
quotequote all
It's hard to get a sense of scale from the photo - are the two cooking compartments big enough to do indirect cooking on, because it looks like they're sealed off from each other?