The bbq photo & recipe thread

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Discussion

witten

174 posts

33 months

Tuesday 11th October 2022
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The Aaron Franklin book is great if you want 75% of the book to be about welding an offset together, wood cutting and tending a fire. I actually found the Weber book decent, as is the DJ BBQ book.

Craikeybaby

9,803 posts

210 months

Tuesday 11th October 2022
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I was also going to mention the DJ BBQ book.

eyebeebe

2,617 posts

218 months

Tuesday 11th October 2022
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If I could only have one barbecue book it would be Meathead: The science of great barbecue and grilling. Explains empirically and in plain English why a lot of the alleged best practices don‘t work (beer can chicken, resting steak to name but two) and has some great recipes and basic techniques. A lot of the content is available on the www.amazingribs.com site for free.

Other books that I use on a regular basis, but adapt to the Meathead ways are:
Grillstock
Grill Master (F. Thompson)
Project Smoke (S Raichlen)

Harry Flashman

17,676 posts

227 months

Tuesday 11th October 2022
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eyebeebe said:
If I could only have one barbecue book it would be Meathead: The science of great barbecue and grilling. Explains empirically and in plain English why a lot of the alleged best practices don‘t work (beer can chicken, resting steak to name but two) and has some great recipes and basic techniques. A lot of the content is available on the www.amazingribs.com site for free.

Other books that I use on a regular basis, but adapt to the Meathead ways are:
Grillstock
Grill Master (F. Thompson)
Project Smoke (S Raichlen)
This is a great book - seconded!

HughiusMaximus

657 posts

111 months

Thursday 13th October 2022
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Just pulled the trigger on it - thanks for the recommendations.

HughiusMaximus

657 posts

111 months

Tuesday 25th October 2022
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First time posting pics on the bbq thread.

Some beef ribs I cooked at the weekend.
Kept the rub simple, just salt, pepper, garlic and onion granules.
Left the fat cap on this time to see what difference it made, rendered well but the extra fat / tallow made the beef incredibly rich.

All in all turned out pretty well.






andrewjamesroberts

2,174 posts

189 months

Wednesday 16th November 2022
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pacenotes said:
Sorry no photos but really getting into my BBQing. Looking for a good recipe book that the misses can get me. So something for the basics of low and slow rubs and glazes.
Another book slightly left field from you normal ribs, brisket etc is “Food and Fire” by Marcus Bawdon

There are lots of explanations in the book but some really good recipes and explanations of the basics etc

witten

174 posts

33 months

Wednesday 23rd November 2022
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Anyone ever smoked any Beef Cheeks? I've got 3 arriving tomorrow and will follow a few Barbecoa YouTube videos but thought someone on here might have done them before too

alfabeat

776 posts

97 months

Wednesday 23rd November 2022
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I am a very basic bbq'er. Lots of good quality coals and lots of meat on a rotisserie. Seasoned and mixed herbs. The BBQ is itself is ancient and upgraded with proper motors from Greece (why is it so hard to get decent motors in the UK!?). It is rotten through, but a manhole cover handily fixed that. It does need some TLC this winter.

The chopping board is oak and made from a local church door. It is 4ft long and weighs as heavy as it looks. Makes for great social meals!

Lots of gorgeous simply cooked meat, salads, haloumi, pittas. Can't go wrong and an easy way to feed lots of people regularly for not a lot of money. A few pictures from this summer...







cavey76

400 posts

131 months

Saturday 26th November 2022
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That all looks fantastic. I invested in a rotisserie myself this year. Also acquired the basket so have done lots of wings etc.

What are the meats you have in the pics above and how have you prepped them...would love to try myself.

andrewjamesroberts

2,174 posts

189 months

Tuesday 29th November 2022
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Fed 18 people this weekend so decided to make my own porchetta.

This was a 5kg pork belly with the loin attached. Skin scored and loin butterflied.



Simple stuffing of: pine nuts, fennel seeds, parmigiana, chilli flakes, apricots, cranberry, salt and pepper.

I then rolled and tied and then left in the fridge for 24 hours to let the skin dry out.





No pics of cooking but setup BGE indirect at 140 and cooked for 4 hours to 63deg. Then took out for 30 mins. Whilst I cranked the heat to 280 ish then last 20 mins to crackle the skin.



This is after we ate and my sarnies for the next few days.

Served with roast, mashed potatoes, red cabbage with apple, cauliflower cheese and peas. Plus stuffing, home made apple sauce and a aubergine parmigiana for a veggie

Was excellent and a great cost effective meal to feed a lot of people.

Edited by andrewjamesroberts on Tuesday 29th November 07:49

CardinalBlue

567 posts

62 months

Sunday 4th December 2022
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Some people call it ‘cold and pouring with rain December afternoon’

I call it the ideal time to reverse sear a Tomahawk on my Kamado inbetween a trip to the Christmas Tree farm and a ride on Santa’s Train.

It’s got Lanzarote Black Salt on it than makes it darker than it actually was - severed on the rarer side of medium rare.


CardinalBlue

567 posts

62 months

Sunday 4th December 2022
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Some people call it ‘cold and pouring with rain December afternoon’

I call it the ideal time to reverse sear a Tomahawk on my Kamado inbetween a trip to the Christmas Tree farm and a ride on Santa’s Train.

It’s got Lanzarote Black Salt on it than makes it darker than it actually was - severed on the rarer side of medium rare.


Greshamst

1,696 posts

105 months

Sunday 4th December 2022
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We need the money shot. Don’t tease.

Jambo85

3,061 posts

73 months

Saturday 17th December 2022
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Chaps, has anyone done a rib roast on the BBQ?

I’m cooking one for Christmas, four rib one ordered up. Wife may insist it goes in the oven but in case I get my way, any tips?

I have a standard size Kamado Joe, and I have a rotisserie for it also… I’m tempted to take it off the bone (for balance, all round smoke and to make some gravy inside with the bones), tie it and then rub something on and rotisserie it, maybe with a bit of cherry smoke. With 9 hungry folk and a pricey bit of meat, I’m kinda hoping to get it right first time!

Thanks.

Sway

24,563 posts

179 months

Saturday 17th December 2022
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I reverse seared on a few years ago.

Low and slow with a little smoke to temp. Then rested whilst I opened up the vents and got some serious heat going before flame searing.

Came out utterly stunning.


witten

174 posts

33 months

85Carrera

3,207 posts

222 months

Monday 19th December 2022
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andrewjamesroberts said:
decided to make my own porchetta.
That looks really good. Shall give it a try

hotchy

4,196 posts

111 months

Tuesday 20th December 2022
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Tomahawk tonight. It's resting right now mmm

illmonkey

16,642 posts

183 months

Tuesday 20th December 2022
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Don’t forget the money shot!