The BBQ Thread.

strumjoughlamps

I was looking at the 3 Webers in the garden today thinking I need a plan as we are pretty much a meat free family now.

shaunyshaun1234

strumjoughlamps said:

I was looking at the 3 Webers in the garden today thinking I need a plan as we are pretty much a meat free family now.

If you get rid of one drop me a message! Want one to have a go at turning it into a pizza oven! 

strumjoughlamps

shaunyshaun1234 said:

strumjoughlamps said:

I was looking at the 3 Webers in the garden today thinking I need a plan as we are pretty much a meat free family now.

If you get rid of one drop me a message! Want one to have a go at turning it into a pizza oven! 

That's exactly why I got another.

HAL9000

Lit ours up yesterday. Always enjoy a BBQ.

shaunyshaun1234

strumjoughlamps said:

shaunyshaun1234 said:

strumjoughlamps said:

I was looking at the 3 Webers in the garden today thinking I need a plan as we are pretty much a meat free family now.

If you get rid of one drop me a message! Want one to have a go at turning it into a pizza oven! 

That's exactly why I got another.

Hahahha! Have you made any progress? 

Longtallronnie

Missed out on a Weber Master Touch for £50 by about thirty minutes.  

Longtallronnie

Modded my Weber so I don’t need to crouch down to adjust the daisy wheels. 

Hopefully put me off buying a master touch for a while.

https://imgur.com/gallery/LDcEBK3

Dominic

Longtallronnie said:

I’d like some wide, flat skewers kofta kebabs, remember seeing Rick Stein use some in turkey and they looked awesome. 

Pulled pork again today. Juicier than my first effort but bless bark. I’m thinking it’s partly due to when I wrapped it - bit late last time, bit early this time. 

Also thinking of adding some handles to my daisy wheels to make adjustments easier. 

For better results try Brining your joint for 24 hours before
Kosher salt (ironic with pork but it's iodine free) 
cheap Apple Juice instead of water for the brine 
leave a few crushed cloves of garlic and some black peppercorns in there too while it Brines

MagicPigDetective

Ordered a Weber Master Touch last night. Not cheap and not much stock about, but thought may as well get a decent one. 
I used the funds from selling a Chase Bliss Mood.......changing priorities!

fretmeister

MagicPigDetective said:

Ordered a Weber Master Touch last night. Not cheap and not much stock about, but thought may as well get a decent one. 
I used the funds from selling a Chase Bliss Mood.......changing priorities!

good choice!

springhead

Pork shoulder going in the smoker tomorrow morning, 2Kg, usually takes around 7-8 hours.  Friday night BBQ is back on!

fretmeister

My 6kg brisket will arrive tomorrow.

I think I'm going to try a Hot and Fast. Not done that method before but I can't be arsed to tend the fire all night.

So I'll put it on at about 7am on Saturday and take it from there. Might be ready for lunch, maybe for dinner. Don't mind either way.

springhead

I've never done brisket, can't face the duration/fire tending.  Pork shoulder for pulled port buns, or baby back ribs are much easier to deal with.

fretmeister

Brisket is not forgiving. Easy to get wrong but amazing when it's right.

I have been awake for 20 hours in the past looking after it - wish I could afford a Yoder Pellet smoker for that but they can cost more than my car!

So I'll try the Hot and Fast and see what happens. And even a ruined brisket can be the best chilli con carne you've ever had.

DoctorX

I only tried brisket once (on a Weber kettle) and it was a total fail, I didn’t do my homework first so didn’t trim it properly in advance and ended up with loads of awful, unrendered fat and the meat was tough. Ended up grinding the meat up and using it for chilli, which was alright.

I’ve just bought a Traeger so will have another go at some point. Got a pork butt planned for this weekend though.

chillidoggy

Slightly off topic, I saw a pizza oven that fits on top of a BBQ yesterday, I think it was about £70 and looked to be similar to the Ooni type standalone jobs, pizza stone inside, but it sat on the grill, with the BBQ burners or coals providing the heat.

fretmeister

Brisket has arrived







This is going to be fantastic!

Will go on the smoker early tomorrow morning with T&G's cow rub.

springhead

Looks good.  My pork shoulder has had an hour and a half so far.  Dry rub and hickory smoke.  Making some buns now.  

DoctorX

fretmeister said:

Brisket has arrived







This is going to be fantastic!

Will go on the smoker early tomorrow morning with T&G's cow rub.

How did it turn out?

fretmeister

Beautifully.

https://www.facebook.com/748233725/posts/10158878027738726/