The bbq photo & recipe thread
Discussion
Ordered half a dozen rubs from this place: https://www.angusandoink.com/shop/
They're excellent. Highly recommended.
They're excellent. Highly recommended.
Almost 8 years old, this thread. How time flies.
Anyway! What are your bbq plans this weekend folks?
I did a kellybab thing last night with the A&O tandoori rub (and some yoghurt) to marinate. Bloody good and despite using nearly 20 chicken thighs, we almost scoffed the lot between two of us.
Today will be 3-2-1 babyback ribs, pit beans, sausages and char siu pork fillet smoked. various skewers (chorizo, prawn etc) grilled to snack on while we wait.
Anyway! What are your bbq plans this weekend folks?
I did a kellybab thing last night with the A&O tandoori rub (and some yoghurt) to marinate. Bloody good and despite using nearly 20 chicken thighs, we almost scoffed the lot between two of us.
Today will be 3-2-1 babyback ribs, pit beans, sausages and char siu pork fillet smoked. various skewers (chorizo, prawn etc) grilled to snack on while we wait.
hkp57 said:
That's just plain showing off, mine will not be so grand but its ready to get shipped to the house now.
The rebate is for a granite chopping block to sit into.
Beautiful. The workmanship looks excellent!The rebate is for a granite chopping block to sit into.
Have you considered a wooden chopping block inset? Granite will blunt your knives (although will look amazing)
Indeed.
I started out with a little Weber go anywhere (which I still have and gets used regularly) and rapidly upgraded to a 57cm Weber one touch. I'm considering getting a WSM soon too. Just because.
Barbecuing is a beautiful thing and once you've got the bug you'll never shake it.
Re catering for a dozen people, burgers/sauces/pork belly etc is all straight forward enough. The key is twofold when grilling 1) timings and 2) coal temperature.
Sounds obvious but if you want everything to be ready at the same time, you need to put the stuff that takes longest to cook on first.
Coal temperature is also important. Too hot and too close to the coals and you'll burn the meat without cooking it through, too low and it'll take forever and you won't get a decent maillard reaction. The general rule of thumb is to wait for the coal to turn white and then crack on.
For direct grilling, use good quality lumpwood. Sounds ott but restaurant grade big k is good. For indirect, charcoal briquettes provide a more consistent heat over a longer period. Weber's own or Aussie heatbeads are the best. Don't use pre-soaked or instant light bags of lumpwood. The pieces are tiny and you'll only get about 20 minutes of cooking time before they burn out.
Buy yourself a chimney starter. It makes getting it going so easy and negates any time benefit of using gas (takes 20 mins from lighting to cooking).
Above all though, as long as you use a bit of common senseit's pretty simple and most of the fun is in experimenting!
I started out with a little Weber go anywhere (which I still have and gets used regularly) and rapidly upgraded to a 57cm Weber one touch. I'm considering getting a WSM soon too. Just because.
Barbecuing is a beautiful thing and once you've got the bug you'll never shake it.
Re catering for a dozen people, burgers/sauces/pork belly etc is all straight forward enough. The key is twofold when grilling 1) timings and 2) coal temperature.
Sounds obvious but if you want everything to be ready at the same time, you need to put the stuff that takes longest to cook on first.
Coal temperature is also important. Too hot and too close to the coals and you'll burn the meat without cooking it through, too low and it'll take forever and you won't get a decent maillard reaction. The general rule of thumb is to wait for the coal to turn white and then crack on.
For direct grilling, use good quality lumpwood. Sounds ott but restaurant grade big k is good. For indirect, charcoal briquettes provide a more consistent heat over a longer period. Weber's own or Aussie heatbeads are the best. Don't use pre-soaked or instant light bags of lumpwood. The pieces are tiny and you'll only get about 20 minutes of cooking time before they burn out.
Buy yourself a chimney starter. It makes getting it going so easy and negates any time benefit of using gas (takes 20 mins from lighting to cooking).
Above all though, as long as you use a bit of common senseit's pretty simple and most of the fun is in experimenting!
PugwasHDJ80 said:
escargot said:
PBBE from yesterday.
Ooh that looks good- any top tips? time etc?- Coat well with rub (I use A&O sweet bones and butts)
- Smoke for 2 hours at 225f (I use apple wood chunks but cherry or other fruit wood works equally well with pork)
- cover with tinfoil for an hour with a splash of apple juice
- uncover and glaze with BBQ sauce for the final hour
The biggest tip though, make twice as many as you think you'll need. They're more addictive than crack.
You could do them hotter and faster if you wish but I usually stick them on with some ribs or a pork shoulder and use them for beer snacks ahead of the main event so prefer the low and slow approach.
Greendubber said:
Bill said:
AIUI hickory is quite harsh and suits red meat better.
I use a lemon, garlic and rosemary marinade, and Chuck the lemons and rosemary stalks on the coals with some apple wood.
It looks ace, just the legs are the wrong way round compared to how I do it.
I'm going to get some apple wood and do it again, the hickory was strong but still pretty scoffable. I'll try some beef brisket with the hickory I think. I use a lemon, garlic and rosemary marinade, and Chuck the lemons and rosemary stalks on the coals with some apple wood.
It looks ace, just the legs are the wrong way round compared to how I do it.
I'm planning a boned and rolled leg of lamb for tomorrow Sunday lunch. I've got a huge rosemary bush in the garden and a shed load of home grown garlic from my folks to get through.
Personally I'm a fan of apple or cherry woods for smoking chicken/pork.
Simple way to spatchcock a chicken: https://youtu.be/T0n9l97Gz2k
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