The bbq photo & recipe thread
Discussion
Harry Flashman said:
Recipe/method please! One of my favourite dishes.
Buy Lamb. Smash up loads of herbs and garlick, rub on Lamb. Leave. Light BBQ. Wait. Put Lamb on BBQ fat side down and leave until crispy. Turn over, give it 5 minutes and then rest whilst cooking the Asparagus.Eat.
Harry Flashman said:
It's a slippery slope. I started with a B&Q special that my mates and I used to wheel to Clapham Common from our rented place and hide in the trees so we wouldn't be told off for barbecuing. My parents then gave me a Weber Kettle as my housewarming gift when I bought my first flat. 14 years later I'm moving onto a far too expensive gas rig, indirect cooking, smoker boxes etc. And buying meat from overly too expensive butchers, searching for that elusive perfect dish.
Yep. Slippery slope.
Sounds like the next step for you is Big Green Egg, in fact I'm surprised you haven't done it already! I bought a large one a few years ago, and went on to buy a mini for the missus and I to use during the week. It honestly doesn't take long to get going and produces amazing results. It gets used all year round including the Christmas turkey, and I've also been doing some cold smoking recently.Yep. Slippery slope.
I've also been having some amazing results with a home made gaucho skewer
tuffer said:
Harry Flashman said:
Recipe/method please! One of my favourite dishes.
Buy Lamb. Smash up loads of herbs and garlick, rub on Lamb. Leave. Light BBQ. Wait. Put Lamb on BBQ fat side down and leave until crispy. Turn over, give it 5 minutes and then rest whilst cooking the Asparagus.Eat.
you know it is ready when crispy.With a wet marinade and large item of lamb such as shoulder, I tend to stick it all in a (new) binbag and shake, then roll up the bag and leave to marinade as size means other options are more work.
Had a Le Mans BBQ this weekend so decided to do some pulled pork.
Brined in Cider for 24 hours with a little bit of rub then Saturday morning onto the smoker.
Initially smoked on the smoker with Applewood chips for the initial hit along with the addition of the brine and an onion into the reservoir.
Once the temp started to drop off on the smoker it was transferred to the BBQ (sorry gas) where with the addition of reservoir of cider - had to take the onions out as once the cider levels started to drop the onions got stuck to the side and started burning. Adding a block of peat allowed it to be smoked to provide an Islay flavour to the pork. I was amazed that the peat lasted so long. I'll probably get another smoking out of it.
So eight hours at or about 210F, it came out.
Lets just say there was nothing left.
Brined in Cider for 24 hours with a little bit of rub then Saturday morning onto the smoker.
Initially smoked on the smoker with Applewood chips for the initial hit along with the addition of the brine and an onion into the reservoir.
Once the temp started to drop off on the smoker it was transferred to the BBQ (sorry gas) where with the addition of reservoir of cider - had to take the onions out as once the cider levels started to drop the onions got stuck to the side and started burning. Adding a block of peat allowed it to be smoked to provide an Islay flavour to the pork. I was amazed that the peat lasted so long. I'll probably get another smoking out of it.
So eight hours at or about 210F, it came out.
Lets just say there was nothing left.
Had a go at 3-2-1 ribs the other day and really pleased with the results. I used Hickory chips on the coals in a smoke box and Apple juice and water for the bath.
Good quality rack from the butchers trimmed before adding a dry rub.
After 3 hours at between 125-150 degree's. Spritzed with apple juice every hour.
Wrapped in foil with Honey and brown sugar for 2 hours and then back on the heat for another hour with Sweet Baby Rays BBQ Sauce added at the last 30 minutes.
The finished result! Falling off the bone and melt in the mouth. Went down very well with my guests.
Good quality rack from the butchers trimmed before adding a dry rub.
After 3 hours at between 125-150 degree's. Spritzed with apple juice every hour.
Wrapped in foil with Honey and brown sugar for 2 hours and then back on the heat for another hour with Sweet Baby Rays BBQ Sauce added at the last 30 minutes.
The finished result! Falling off the bone and melt in the mouth. Went down very well with my guests.
Morning all
Bit of advice if you will..
Been asked to do some pulled pork for a mate's missus' 30th this Saturday. I'm told 70 people will be going, there will be some other food there that I'm not responsible for (nibbles and probably some oven done sausages/burgers etc). They have a singer and probably a lot of kids running around so they have elected not to have a smoking BBQ on the go on the day.
I'm cool with the process and temperatures needed to cook one shoulder and have all the kit needed (smoker/remote temps/trays) and ingredients, however I wondered if anyone has done PP for that many people?
I'm thinking perhaps three large shoulders would be enough, do you adjust the cooking times and/or amount of wood (using apple) because of the multiple butts? I've got it in my head it will need both more time and wood/charcoal (use restaurant grade stuff), but then that is probably me thinking about doing two spuds in a microwave!
Am I over providing with three butts? I'd rather have too much than too little. I plan to start at 5am on a 225 degree smoker, smoke until 2pm (or until 190 degree), then Foil/Towel/Cooler for the 2 hour journey I have to make to the party.
Any thoughts BBQ kings?
Bit of advice if you will..
Been asked to do some pulled pork for a mate's missus' 30th this Saturday. I'm told 70 people will be going, there will be some other food there that I'm not responsible for (nibbles and probably some oven done sausages/burgers etc). They have a singer and probably a lot of kids running around so they have elected not to have a smoking BBQ on the go on the day.
I'm cool with the process and temperatures needed to cook one shoulder and have all the kit needed (smoker/remote temps/trays) and ingredients, however I wondered if anyone has done PP for that many people?
I'm thinking perhaps three large shoulders would be enough, do you adjust the cooking times and/or amount of wood (using apple) because of the multiple butts? I've got it in my head it will need both more time and wood/charcoal (use restaurant grade stuff), but then that is probably me thinking about doing two spuds in a microwave!
Am I over providing with three butts? I'd rather have too much than too little. I plan to start at 5am on a 225 degree smoker, smoke until 2pm (or until 190 degree), then Foil/Towel/Cooler for the 2 hour journey I have to make to the party.
Any thoughts BBQ kings?
FerdiZ28 said:
Morning all
Bit of advice if you will..
Been asked to do some pulled pork for a mate's missus' 30th this Saturday. I'm told 70 people will be going, there will be some other food there that I'm not responsible for (nibbles and probably some oven done sausages/burgers etc). They have a singer and probably a lot of kids running around so they have elected not to have a smoking BBQ on the go on the day.
I'm cool with the process and temperatures needed to cook one shoulder and have all the kit needed (smoker/remote temps/trays) and ingredients, however I wondered if anyone has done PP for that many people?
I'm thinking perhaps three large shoulders would be enough, do you adjust the cooking times and/or amount of wood (using apple) because of the multiple butts? I've got it in my head it will need both more time and wood/charcoal (use restaurant grade stuff), but then that is probably me thinking about doing two spuds in a microwave!
Am I over providing with three butts? I'd rather have too much than too little. I plan to start at 5am on a 225 degree smoker, smoke until 2pm (or until 190 degree), then Foil/Towel/Cooler for the 2 hour journey I have to make to the party.
Any thoughts BBQ kings?
Can your BBQ fit that much?Bit of advice if you will..
Been asked to do some pulled pork for a mate's missus' 30th this Saturday. I'm told 70 people will be going, there will be some other food there that I'm not responsible for (nibbles and probably some oven done sausages/burgers etc). They have a singer and probably a lot of kids running around so they have elected not to have a smoking BBQ on the go on the day.
I'm cool with the process and temperatures needed to cook one shoulder and have all the kit needed (smoker/remote temps/trays) and ingredients, however I wondered if anyone has done PP for that many people?
I'm thinking perhaps three large shoulders would be enough, do you adjust the cooking times and/or amount of wood (using apple) because of the multiple butts? I've got it in my head it will need both more time and wood/charcoal (use restaurant grade stuff), but then that is probably me thinking about doing two spuds in a microwave!
Am I over providing with three butts? I'd rather have too much than too little. I plan to start at 5am on a 225 degree smoker, smoke until 2pm (or until 190 degree), then Foil/Towel/Cooler for the 2 hour journey I have to make to the party.
Any thoughts BBQ kings?
Have a look on amazing ribs, there is an article on mass catering.
Alternatively can you get hold of a sous vide machine? I sous vide some shoulder for 24h during the week for a party at the weekend. On the day I just smoked it for 4 hours to "warm it up". Didn't take on as much smoke as normal and the bark was soft due to wrapping in foil but was much less stress full meaning I could enjoy the football. No body could tell I cheated and it tasted really good.
Type R Tom said:
Can your BBQ fit that much?
Have a look on amazing ribs, there is an article on mass catering.
Alternatively can you get hold of a sous vide machine? I sous vide some shoulder for 24h during the week for a party at the weekend. On the day I just smoked it for 4 hours to "warm it up". Didn't take on as much smoke as normal and the bark was soft due to wrapping in foil but was much less stress full meaning I could enjoy the football. No body could tell I cheated and it tasted really good.
Never heard of one of those - is it like a slow cooker? My smoker will fit three shoulders across it (theyll have to touch though). I suppose I could get two easily across it and then use the slow cooker for the third - presumably as you said the bark will not be crispy though. Could just marinade that one in a stong/spicy rub to differentiate it from the smoked two.Have a look on amazing ribs, there is an article on mass catering.
Alternatively can you get hold of a sous vide machine? I sous vide some shoulder for 24h during the week for a party at the weekend. On the day I just smoked it for 4 hours to "warm it up". Didn't take on as much smoke as normal and the bark was soft due to wrapping in foil but was much less stress full meaning I could enjoy the football. No body could tell I cheated and it tasted really good.
Thanks for the advice pal!
FerdiZ28 said:
Never heard of one of those - is it like a slow cooker? My smoker will fit three shoulders across it (theyll have to touch though). I suppose I could get two easily across it and then use the slow cooker for the third - presumably as you said the bark will not be crispy though. Could just marinade that one in a stong/spicy rub to differentiate it from the smoked two.
Thanks for the advice pal!
Similar to a slow cooker, basically you cook meat (or anything really) in a vacuum bag in a water bath at a precise temperature - for pulled pork 74c. As you're not aware of them it will obviously not be possible. I'm not a fan of using a normal slow cooker for pulled pork.Thanks for the advice pal!
Pulled pork does reheat very well so you could smoke them separately or earlier in the week and then just warm them up in the oven on the day to save the long day.
You'll lose the bark wrapping but unless you cook them at the location of the party which probably won't be possible you have no choice. You can salvage a bit of "crunch" with a quick blast though if the oven is free before serving.
Good luck!
FerdiZ28 said:
Cheers mate.
One more - does the shoulder that is furthest away from the smoke box (offset smoker) need more/different attention from that closest to it?
Smoker is a few years old and has a few smoke leaks, but nothing major.
Have to say I don't know as I don't use that style. Rotating wouldn't hurt as long as you don't lose too much heat while doing so I guess.One more - does the shoulder that is furthest away from the smoke box (offset smoker) need more/different attention from that closest to it?
Smoker is a few years old and has a few smoke leaks, but nothing major.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff