The bbq photo & recipe thread
Discussion
Hi mate, you're in good company here - there are some seriously experienced contributors to this thread.
One thing I would say to you regarding the cheapy kettle barbie is; you'll have to replace it pretty soon as unlike buying a proper Weber, they really don't last. My view would be to invest the extra few quid and buy the largest kettle Weber you can. I've had mine for 3 years and it's lived outside uncovered throughout that time and it's still in perfect nick.
As regards to advice on smoking a joint like a pork shoulder - long and low is your friend. Over a certain temperature the smoke no longer penetrates the meat so you simply achieve a superficial smokey taste on the exterior, when what you really want is a deep smoked depth of flavour.
Secondly, you'll need a meat thermometer - big joints on the barbecue ought to be cooked to temperature and not time, anything in and around 165f is perfect.
Thirdly, don't forget to rest the meat for a decent period of time.
Finally, it can seem quite daunting to start with but barbecuing and smoking is actually quite forgiving as long as you get the temperature regulated properly - I find the best thing is the experimentation, so good luck!
One thing I would say to you regarding the cheapy kettle barbie is; you'll have to replace it pretty soon as unlike buying a proper Weber, they really don't last. My view would be to invest the extra few quid and buy the largest kettle Weber you can. I've had mine for 3 years and it's lived outside uncovered throughout that time and it's still in perfect nick.
As regards to advice on smoking a joint like a pork shoulder - long and low is your friend. Over a certain temperature the smoke no longer penetrates the meat so you simply achieve a superficial smokey taste on the exterior, when what you really want is a deep smoked depth of flavour.
Secondly, you'll need a meat thermometer - big joints on the barbecue ought to be cooked to temperature and not time, anything in and around 165f is perfect.
Thirdly, don't forget to rest the meat for a decent period of time.
Finally, it can seem quite daunting to start with but barbecuing and smoking is actually quite forgiving as long as you get the temperature regulated properly - I find the best thing is the experimentation, so good luck!
Steameh said:
Thanks for the reply, would this be a better option then;
http://www.argos.co.uk/static/Product/partNumber/3...
Do you combine rubs with smoking as well then? I will have to invest in a decent meat thermometer. I am under no illusion that the first few times it might be a disaster, but the thought of a pull pork sandwich covered in slaw and bbq sauce is just too tempting not to try!
That would be much better and is a cracking buy at that price too.http://www.argos.co.uk/static/Product/partNumber/3...
Do you combine rubs with smoking as well then? I will have to invest in a decent meat thermometer. I am under no illusion that the first few times it might be a disaster, but the thought of a pull pork sandwich covered in slaw and bbq sauce is just too tempting not to try!
Pulled pork isn't too difficult mate as long as you cook it low enough and to the correct temperature. It's a fatty enough cut of meat to survive without drying out if you cook it for a bit too long.
As regards to rubs, that's personal taste, I generally just knock up whatever I have to hand but inevitably it will include some basics like paprika, brown sugar, chilli powder, mustard power, salt, pepper etc etc.
Edited by escargot on Sunday 14th October 18:48
anonymous said:
[redacted]
More than likely. I'd imagine they just drop kick these things together for display purposes.That said, I've done a quick google and brinkmann do seem to have a bit of a rep for poor quality at that price point. If I were you I'd spend the money on a large weber kettle, or up the budget slightly and go for a weber smokey mountain.
Sway said:
nelly1 said:
So assume it's still going strong and you're loving it? As much as I understand the love for Weber, it seems the default option when there are so many other styles/brands etc.
I've fallen for a ceramic egg type, but difficult to get a reasonable opinion on the two main protagonists unless I delve into a very serious bbq specific forum - where the opinion is as much influenced by entrenched fanboyism as actual experience. I've pretty much settled on treating myself to a primo oval xl as reward for relandscaping the garden, but it's a hell of a lot of wedge to spunk based on a few YouTube vids and a 10 minute viewing in the one place I've seen them physically (and that was before I got into proper bbq - then it was typical man thinking of bloody hell that looks awesome).
Also like the look of that brinkmann, as well as the horizontal smokers with the separate firebox, which seem to be popular in the states... Very little comment on them over here though, yet they are specifically designed for indirect cooking...
Sway said:
Cheers chaps.
I think I may revise my approach, and go for the brinkmann from Costco in a month or two, and get the bge/primo in a more manageable size once the garden is actually finished.
The temp control of the ceramic is the big plus point for me, along with the ability to crank the temperature up stupidly high to do home made pizza/tandoor/grilling. Plus they look phenomenal, my missus actually likes it aesthetically, so has agreed to a purpose built outdoor kitchen with the kamado as the centrepiece. Big slate slabs either side as worktops.
Really looking forward to it, but there's a shedload of work to do before I can relax and enjoy the fruits...
I think my dad compared the BGE against the Kamado Joe but opted for the BGE as he felt it was of a higher quality. I've not seen / used a Kamado so I can't pass any personal comment.I think I may revise my approach, and go for the brinkmann from Costco in a month or two, and get the bge/primo in a more manageable size once the garden is actually finished.
The temp control of the ceramic is the big plus point for me, along with the ability to crank the temperature up stupidly high to do home made pizza/tandoor/grilling. Plus they look phenomenal, my missus actually likes it aesthetically, so has agreed to a purpose built outdoor kitchen with the kamado as the centrepiece. Big slate slabs either side as worktops.
Really looking forward to it, but there's a shedload of work to do before I can relax and enjoy the fruits...
With regards to the yanky barbecues with separate fire pits, I've seen these on a competitive bbq program over here in the states and they do look ideal. I reckon the principle as to how they work is excellent, and more than likely far better than a Weber. Plus, you could cold smoke on them by moderating the amount of wood and coal you put in the firebox. Great for doing smoked salmon/cured meats etc.
A bone in shoulder really is the best for this. The top part of the shoulder tends to have more fat and marbling than the lower part (known as the 'picnic' in the US) so is a better cut for pulled pork.
Boston butt is basically known as a hand of pork in the UK and these are usually mega cheap if you can find a butcher that sells them.
Boston butt is basically known as a hand of pork in the UK and these are usually mega cheap if you can find a butcher that sells them.
miln0039 said:
escargot said:
A bone in shoulder really is the best for this. The top part of the shoulder tends to have more fat and marbling than the lower part (known as the 'picnic' in the US) so is a better cut for pulled pork.
Boston butt is basically known as a hand of pork in the UK and these are usually mega cheap if you can find a butcher that sells them.
Yeah I've heard you need to find a butcher then let him know before he does his cuts for the week. Essentially it's the shoulder blade though right?Boston butt is basically known as a hand of pork in the UK and these are usually mega cheap if you can find a butcher that sells them.
miln0039 said:
Steameh said:
You and me both! After thinking about it for a while, tomorrow I am getting a 47cm webber for my 27th birthday. Mothers day I am planning to do my first dish on it and I have a piece of pork shoulder all ready for me!
I am a little too excited for it I think
You won't regret it! My tip though - aim to have the meat ready 2 hours earlier than you need it....on the off chance all does go to plan the resting period won't do it any harm. Not worth being late though. Women get grumpy when you're late!!!I am a little too excited for it I think
miln0039 said:
escargot said:
Yep, that's the one.
Nothing like that readily available in the Supermarket mind. Might have a chat with the butcher tomorrow and see what he can do.I have grilled a boned and butterflied leg on the barbecue a number of times and it works well due to it being (relatively) lean. For slow cooking I'd normally go for the shoulder for the aforementioned extra lubrication the fat brings. Sounds like you cracked it with the leg though so fair play!
Rick101 said:
And regarding longevity, do you just add coals every few hours?
Yep but depending on the quality of the coals, you may not need to add any extra if you use the minion method as per this link: http://www.virtualweberbullet.com/fireup2.html#min...
This link explains the purpose of spritzing and gives some useful advice: http://tipsforbbq.com/definition/spritzing-ribs
I wouldn't bother spritzing things like burgers, but it's certainly a worthwhile technique when you're smoking food low and slow.
I wouldn't bother spritzing things like burgers, but it's certainly a worthwhile technique when you're smoking food low and slow.
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