The BBQ Thread.

Longtallronnie

Started a pork shoulder this morning as we’ve got family round later and just discovered one of my temp probes is borked.  
Either that or the pork went from 11°C to 300°C in about five minutes! 

fretmeister

At least with pork it's really hard to kill it!

I'd just wrap it after 3 or 4 hours and let it finish that way.

Longtallronnie

I’ve got one working probe monitoring ambient temp so I can swap that if necessary. My dad has the same kit so gonna see if I can borrow one of his. 

Annoyingly it’s the second probe to have failed on me so might look at a new one. 

These look pretty cool, no wires and sensors at both ends to measure meat and ambient temperature. 

https://store-uk.meater.com/products/meater?gclid=EAIaIQobChMIiOfMs43V-QIVUertCh2xvABsEAQYASABEgKD7PD_BwE

Neilybob

Did anyone make it to the Smoke and Fire Festival in Ascot, Berkshire recently or are going to the one in Colchester, Essex this weekend for the British BBQ championships? Gutted I missed it (Essex is too far from me). 


https://www.smokeandfirefestival.com/

strumjoughlamps

I'm struggling to manage a BBQ now, so much so that im considering getting rid of the Weber Q w/stand and Weber Smokey Joe as it gets me down looking at it. 

Think I've done one this year. Probably should keep them.

Longtallronnie

Well that turned out to be the best pulled pork I’ve done yet. Perfect bark, nice smoke ring and no stall so it was all done by 2pm. 

No idea why, I’m putting it down to luck lol. Last time I tried it was with a smaller joint and it took ages, never developed any bark and was just generally disappointing. 

My dad brought some phillipino (sp) pork belly to finish off on the grill which was amazing. 

God I love meat! 

Neilybob

Longtallronnie said:

Well that turned out to be the best pulled pork I’ve done yet. Perfect bark, nice smoke ring and no stall so it was all done by 2pm. 

No idea why, I’m putting it down to luck lol. Last time I tried it was with a smaller joint and it took ages, never developed any bark and was just generally disappointing. 

My dad brought some phillipino (sp) pork belly to finish off on the grill which was amazing. 

God I love meat! 

Nice one! Photo?

I was chatting to a guy in America and he was saying he gets better results smoking a larger joint than a smaller one as per what you mentioned above. 

Longtallronnie

I meant to take pics but was busy cooking other stuff. Had the Weber and the BarbeSkew running at the same time. 

rsvmark

Afternoon. My old outback gas bbq is probably at the end of its useful life…. Various bits have rusted through etc etc so time for a new one. I am not really in the same league as some of you guys so simple 2 burner jobbie should do the job. The outback was 3 burner but I hardly ever had all 3 fired up.

So Who do we like for a 2 burner gas bbq? John Lewis are doing a Weber spirit classic for £340 ish which is advertised at £609 on their website so looks like, good value? 

Neilybob

Anyone recommend a meat thermometer for smoking? Misses wants a Christmas idea for me. Have looked at the Thermapen ones. 

PVO_Dave

Neilybob said:

Anyone recommend a meat thermometer for smoking? Misses wants a Christmas idea for me. Have looked at the Thermapen ones. 

Big fan of the Meater+ works great!

I'd advise waiting for a Black Friday sale though, they often get reduced 

Neilybob

PVO_Dave said:

Neilybob said:

Anyone recommend a meat thermometer for smoking? Misses wants a Christmas idea for me. Have looked at the Thermapen ones. 

Big fan of the Meater+ works great!

I'd advise waiting for a Black Friday sale though, they often get reduced 

That's a really good idea. Thanks 

PVO_Dave

Neilybob said:

PVO_Dave said:

Neilybob said:

Anyone recommend a meat thermometer for smoking? Misses wants a Christmas idea for me. Have looked at the Thermapen ones. 

Big fan of the Meater+ works great!

I'd advise waiting for a Black Friday sale though, they often get reduced 

That's a really good idea. Thanks 

Riverside reduced them in Black Friday last year by a decent amount: https://www.riversidegardencentre.co.uk

No affiliation, but used to get my Weber stuff from them before moving over to Kamado Joe - Also check Amazon on the day, as they sell them too. 

The Plus model has much better wifi / bluetooth coverage, so worth the extra 

Neilybob

PVO_Dave said:

Neilybob said:

PVO_Dave said:

Neilybob said:

Anyone recommend a meat thermometer for smoking? Misses wants a Christmas idea for me. Have looked at the Thermapen ones. 

Big fan of the Meater+ works great!

I'd advise waiting for a Black Friday sale though, they often get reduced 

That's a really good idea. Thanks 

Riverside reduced them in Black Friday last year by a decent amount: https://www.riversidegardencentre.co.uk

No affiliation, but used to get my Weber stuff from them before moving over to Kamado Joe - Also check Amazon on the day, as they sell them too. 

The Plus model has much better wifi / bluetooth coverage, so worth the extra 

Superb thanks.  Will check them out. 

dano

2023 bump for the 4 day Easter weekend.

What you cooking ? I'm doing a roast chicken, ribs and some smoked sausages tomorrow on the Weber kettle. Then the usual burgers and sausages to follow  

Dominic

I'm going to cook a Porchetta on the spit .......done porchetta about a dozen times before .
The Sardinians swear by the Myrtle and aroma of the Maquis at this time of year 
I have 2 big dead Rosemary bushes and some well seasoned apple wood 

Longtallronnie

Daughter No1 has been asking when we’re having a bbq. 

Thinking about attempting a small brisket on the Weber, any tips? 

Kittyfrisk

Dominic said:

I'm going to cook a Porchetta on the spit .......done porchetta about a dozen times before .
The Sardinians swear by the Myrtle and aroma of the Maquis at this time of year 
I have 2 big dead Rosemary bushes and some well seasoned apple wood 

Good idea, but how on earth did you manage to kill two Rosemary bushes? That takes effort 

fretmeister

Longtallronnie said:

Daughter No1 has been asking when we’re having a bbq. 

Thinking about attempting a small brisket on the Weber, any tips? 

250-300f.

Dont worry too much as long as it is in between those. I have done hot and fast before with great results but it needs a bit more checking then.

Wrap in butcher paper at the stall.

What do you mean by “small brisket”? Only 9-10lb? Or some sort of crap supermarket thing?

If you don’t want a 15lb full pack brisket then get either the flat or the point from a good butcher depending on what you like best rather than any supermarket shite. I order mine from Turner & George in London.

Longtallronnie

fretmeister said:

Longtallronnie said:

Daughter No1 has been asking when we’re having a bbq. 

Thinking about attempting a small brisket on the Weber, any tips? 

250-300f.

Dont worry too much as long as it is in between those. I have done hot and fast before with great results but it needs a bit more checking then.

Wrap in butcher paper at the stall.

What do you mean by “small brisket”? Only 9-10lb? Or some sort of crap supermarket thing?

If you don’t want a 15lb full pack brisket then get either the flat or the point from a good butcher depending on what you like best rather than any supermarket shite. I order mine from Turner & George in London.

Thanks dude. I’ve never done a brisket before and only have a standard Weber kettle - I thought I’d read that they can be tricky without a proper full size smoker? 

Hadn’t got as far as thinking where I’d get it from, probably local butcher. 

Probably wouldn’t go for a full brisket as I’m guessing that takes a loooooong time to smoke so I’d rather start with a smaller piece.