H-alphaFox
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Post by H-alphaFox on Oct 10, 2021 10:31:05 GMT
I don't think there is a tread on this yet, apologies if I'm wrong but it is kind of a genre all to itself. I've really upped my bbq game over the last couple of years, went from just a weber 42cm kettle to a large grill and now a Weber Smokey Mountain. Definitely cannot go back to normal steak now, it needs to be thick aged and reverse seared or nothing. Anyway anybody doing a cook this weekend? I just pulled some ribs out to do tonight and have to take some pork belly out of the brine to make maple smoked bacon tomorrow which to be fair I should of done yesterday. Other recent successes have been pulled pork but definitely start that as early in the day a you can. Smoked corn beef and beef jerky. Brisket, which I thought was overrated until I made a chilli with the leftovers. Now I'll do brisket just for a chilli. Oh and smoked trout was a hit. Pic of the jerky thrown in for good measure.  |
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Post by DrStrangelove on Oct 10, 2021 11:47:21 GMT
Despite having had a gas barbecue I just prefer the taste and cooking of a charcoal barbecue. Not tried a smoker though, would like to look into that for the future as part of our garden renovation (ie having a dedicated place to keep it at all times),
My current favourite is sous vide and then finish on the barbecue. Beef Ribs in particular I can't get enough of right now.
And I agree with a smoked/barbecue brisket and then made into a chilli.
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Deleted
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Post by Deleted on Oct 10, 2021 12:46:18 GMT
I got a Kamado this year and its my favourite thing to cook on.
Some of my successes were beer can chicken(best chicken I've ever tasted, brisket and ribs.
Ribs are probably the easiest things to cook properly on it. I'm doing the christmas turkey on it this year.
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Vortex
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Post by Vortex on Oct 10, 2021 14:02:41 GMT
Beer can turkey?
😮
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technoish
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Post by technoish on Oct 10, 2021 14:09:18 GMT
I love BBQ (which is the correct term for the smoking of meats). Started when I lived in the US.
Always just done it with a Weber kettle. I have a special coal bucket that means I can do about 8 hours without having to add any fuel.
I think ribs are my favourite, as they don't take as long. I find it hard to get the right cuts though without resorting to a specialist online butcher, which requires planning ahead.
I also have a mini Cameron smoker for on top of the stove, which I use to make hot smoked salmon (which is friggin delicious) or chicken/duck breast, and is very easy/fast.
Problem with my current approach (charcoal in a kettle BBQ) is that is does take a lot more attention that I can really give as a busy Dad (cleaning, getting the burn going, monitoring the temperature/adjusting the vents for 8 hours), so I don't do it as much as I would want to).
So one of the automatic temp ones like a pellet smoker is attractive. But I actually think I am going to go even more straightforward (and much cheaper) with an electric smoker. It takes up less overall surface area.
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Deleted
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Post by Deleted on Oct 10, 2021 14:12:42 GMT
I can vouch for a Kamado, minimal attention required and holds the temp for ages. I've done an 7hr cook and not had to add anything to keep the temp.
Every few hours you just had to slightly adjust a vent and that's it. They're an amazing bit of kit.
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Post by Dougs on Oct 10, 2021 14:59:39 GMT
I am a heathen and make do with gas. I don't need another thing to obsess over getting right. Most BBQ we have are simple affairs, with just one or two meats, salad, halloumi etc. Am passed the meat sweats stage now.
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Post by 😎 on Oct 10, 2021 15:03:23 GMT
Yes, Kamado all the way. Direct and indirect heat with minimal fuss.
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Post by spacein_vader on Oct 11, 2021 6:59:45 GMT
BBQ is very much a passion of mine, mostly with a Weber kettle. Christmas isn't Christmas without hot smoked salmon and I do enjoy anything low and slow. Couple of weeks ago I did a lamb leg with some fresh rosemary that worked out pretty well.
Can also recommend getting some raw peanuts and smoking those while other things are being smoked too, better than KP ever manage and only needs a bit of tupperware to keep them.
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Post by DrStrangelove on Oct 11, 2021 20:15:40 GMT
Good shout on the peanuts, never thought about that.
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Post by ienjoysquid on Oct 11, 2021 20:47:09 GMT
I can vouch for a Kamado, minimal attention required and holds the temp for ages. I've done an 7hr cook and not had to add anything to keep the temp. Every few hours you just had to slightly adjust a vent and that's it. They're an amazing bit of kit. Which one do you have? I got a cheap offset smoker from Aldi and the ribs and belly I made were amazing, but it needs constant attention. I was looking at gizmos that are meant to monitor the temperature and control a fan and things but I might do just as well putting the money towards something easier. |
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Deleted
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Post by Deleted on Oct 11, 2021 20:58:28 GMT
I got the Aldi Kamado one, they were as hard to get as the PS5 over the summer. They review really well and come with all the accessories you have to buy seperately for the more expensive ones. I priced up similar for the Big Green Egg and it was close to 2k. Aldi one is 350.
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H-alphaFox
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Post by H-alphaFox on Oct 12, 2021 10:48:40 GMT
Couple of weeks ago I did a lamb leg with some fresh rosemary that worked out pretty well. Lamb on the weber is amazing, nothing like a leg of lamb with garlic and rosemary cut into it. We have some Irish lamb rack that needs doing too, doesn't take too long in the kettle. I'm humgry now. |
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H-alphaFox
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Post by H-alphaFox on Oct 27, 2021 13:28:03 GMT
7.5kg of Prime Rib. Need to clean out the freezer to fit it in.  Balance has been restored to the force. |
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Post by Danno on Oct 27, 2021 13:29:05 GMT
7.5kg of Prime Rib. Need to clean out the freezer to fit it in. Balance has been restored to the force. Definitely the forumite I would most like to be invited to dine with. Is that an award? |
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H-alphaFox
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Post by H-alphaFox on Oct 27, 2021 13:36:22 GMT
If not it should be, not sure I'd have enough though. lol. That is one big lump of meat.
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Deleted
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Post by Deleted on Oct 27, 2021 13:40:23 GMT
 Wish I got a better picture before it got demolished and the crispy skiin picked at. Beer can chicken smoked for a few hours, juiciest chicken I've ever had. |
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Post by Danno on Oct 27, 2021 13:49:10 GMT
A contender!
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H-alphaFox
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Post by H-alphaFox on Oct 27, 2021 14:20:44 GMT
I've been meaning to get one of the stands for chicken to do that, look good.
Also got a nice 1kg, 21 days matured Galician steak too. These just need a touch of salt and pepper then a nice reverse sear and are amazing.
If I had fresh parsley I'd be tempted to chop that and some garlic mixed with a touch of mustard and whiskey to do a nice chopping board rub. Basically just let the steak rest on the mix and as you cut it up on the board it coats it.
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Deleted
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Post by Deleted on Oct 27, 2021 14:30:28 GMT
I've got some beef short ribs that I'm going to cook down and then make into a chilli. Got some Chipotle chilli's in adobo sauce that will be going into it as well.
Just need the weather to be a bit less shit.
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Buu
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Post by Buu on Oct 27, 2021 20:03:52 GMT
We picked up a Weber 57cm GBS earlier this year and other than doing some steaks on it we've not really used it to the extent we should've. This thread has inspired me to get my low and slow on!
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H-alphaFox
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Post by H-alphaFox on Oct 27, 2021 20:30:24 GMT
We picked up a Weber 57cm GBS earlier this year and other than doing some steaks on it we've not really used it to the extent we should've. This thread has inspired me to get my low and slow on! Definitely do so, and if you have a birthday or Christmas ask for a couple of books too. Plenty of info online as well but it's the books that really inspire me. |
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Post by spacein_vader on Oct 28, 2021 3:27:38 GMT
We picked up a Weber 57cm GBS earlier this year and other than doing some steaks on it we've not really used it to the extent we should've. This thread has inspired me to get my low and slow on! Definitely do so, and if you have a birthday or Christmas ask for a couple of books too. Plenty of info online as well but it's the books that really inspire me. I'd avoid Webers own books though, the recipes tend to be uninspired although the photography is excellent. I do heartily recommend this book if you're starting out. The second half is recipes (including sauces, rubs and board sauces,) but the first half is on the principles and science behind BBQ, how to set up the coals for different styles of cooking etc. www.amazon.co.uk/Meathead-Goldwyn/dp/054401846XThe author puts some of the content and recipes on his website too amazingribs.com/ |
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H-alphaFox
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Post by H-alphaFox on Oct 28, 2021 7:14:13 GMT
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Buu
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Post by Buu on Oct 28, 2021 8:14:43 GMT
Birthday is coming up so I have some gift requests now!
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Post by elstoof on Oct 28, 2021 8:54:36 GMT
Going to a restaurant called Smokehouse tonight, better wear some elastic sided shoes in case there’s a sudden flare up of gout
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Deleted
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Post by Deleted on Oct 28, 2021 8:59:07 GMT
Don't forget to take pictures of the food!
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dam
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Post by dam on Oct 28, 2021 9:48:21 GMT
![]() How do I insert pics here? Have I got to upload them to the web first? I got a Broil King Pellet Grill last summer, and have been having fun with that. Great for chunks of meat. Easy to set the temperature. Best for smoking and roasting. You can grill, but you probably miss the direct charcoal heat. We were in Greece last week, so did a chicken gyros on the rotisserie - 3 kg of thighs marinated overnight, about 2 hours on the spit. Have also been cold smoking on it, using a UFO cold smoke device. Home made bacon is amazing, you'll never go back. I got a slicer for my birthday, bit of a game changer. |
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Deleted
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Post by Deleted on Oct 28, 2021 9:50:08 GMT
Use imgur or imgbb, upload on there, copy the link into the image icon on the desktop version of the site. Can't do it in mobile view sadly.
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H-alphaFox
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Post by H-alphaFox on Oct 28, 2021 9:53:19 GMT
As far as I know the pics have to be somewhere on web like flickr or whatever is popular these days.
Wish I had a rotisserie but the one for a 47cm weber are always unavailable and I don't fancy DIYing one.
I know for a fact I'll never be allowed a slicer, would be cool but I got a ride in an ambulance after making a sandwich so no way is Mrs Fox going to approve.
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