The BBQ, Grillin' and Smokin' thread

Thanks for the tips and suggestions. Curing on the Kamado has started, lovely day here in the south west. Probably will keep it simple this weekend, straight up sear and grill BBQ with maybe 1 slow cook to get a feel.

Any recommendations on thermometers? Wired/wireless?

Is that what I can see sticking out of the lamb joint (leg?) @rummonkey?

Quick search suggests Inkbird WiFi Bluetooth BBQ Temperature Controller ISC-007BW (fairly pricey at £200) and also an instant read one, like an Inkbird IHT-1P (about £25-30).

www.amazon.co.uk/Onlyfire-Contoured-Stainless-Char-Basket-Charcoal/dp/B07CVXSSS7

Ordered one of these for my Weber, less than half the price of a slow n sear.

Also I use this thermometer, £28 and it's absolutely fine.

www.amazon.co.uk/gp/product/B01MG7KLCI/

The wires are always in the fucking way though but I'm guessing no money can buy actual wireless thermometers that would survive being barbecued.

Oh, now. This looks like a gadget I didn't know about, or possibly need, but that's going on the list. 

Does it make a fair step up in the bbq game?

I changed our bbq during lockdown and now need to get to grips with the new one. Should possibly have gone down the kamado route, rather than the kettle type, but never mind.

Very temped to get the Meater, especially based on what Psiloc is saying about the wires getting in the way.

Have to say that thus far I'm impressed by the Aldi Kamado. For using it as a sear BBQ it works like a chimney so getting the coals started and up to temperature was really easy. Could do with a a larger surface to cook on but then thats what you get for the money so can't complain.

Attempted a slow cook lamb shoulder yesterday, Turned out well if a bit dry. Suspect that was a combination of overcooking and not much fat on the cut. I'll adjust and maybe wrap it for the last 2 hours next time.

Getting the temperature to 150 degrees and keeping there was surprisingly easy as well, just had to make sure I had a well stocked (but not over flowing) fire bowl, kept the bottom vent a finger width and the top vent closed with the daisy wheel set to just under half open. I think the trick is to wait out temperature changes with minor adjustments and don't faff about too much otherwise you will be chasing temperatures. Chucked in a small dried chunk of my apple tree from my wood store in to get some smoke going also.

I heard a tip that may be useful to others also, when checking the food (when slow cooking/roasting), close the bottom vent and open slowly. This does not cause an intake of air from the bottom so you should not get any flair ups. when closing, as the top should be open, you won't cause any negative airflow as all the air should be pushed upwards. Then reopen the bottom vent.

Going to try a few more slow roasts and am looking forward to trying pizza out also.

It's helped me a lot not fussing over the cook and just letting it be as you can just check the app for internal and external temp. And the meat has been bang on everytime since using it.

DrStrangelove

Did you use a thermometer for the leg or judge by eye? Even the cheap wired ones make a big difference on not over cooking meats. Also a drip/water tray underneath helps keep the meat moist.

True BBQers go by feel alone.

Look for Georgia bbq sauces. Vinegar and mustard based usually, sometimes with some sweetness for taste that you can easily modify, but adding a kick of heat is easy.

Yeah, I think slow n sear have patented the design to have the reservoir on the food side, which is why they can charge £100 for it, and fuck that. Reviews for this are positive though and other than a tiny drop in potential moisture it must still work, the steams still going to mostly end up amongst the smoke

It’s not like it’s an actual deflector anyway, it’s indirect via offsetting regardless

Egg for scale.

Wow, the cooking process really altered that steak.

Looking forward to the after pics of that steak.

Think I need to look into a meater or something similar. Just did a steak on the grill and could've done a much better job. Ambient temp was clearly a lot hotter than the external thermometer shows as it was well over my intended internal temp after just 20 mins. Plus the grill is 30m from the house so not exactly convenient to go out and check on it...

Some of the negative reviews of the meater are putting me off it though.

I’ve got a nice bone in ribeye to cook up tonight. Annoyingly the weather has turned pish though so indoors in the skillet after a sous vide it is.

On the subject of steak, what does everyone like for seasoning? Outside of just plain salt and pepper, the very best seasoning I’ve tried (and I’ve tried a lot) is, weirdly, the Jack Daniels Steak off the shelf. store.jackdaniels.com/jdr/product.asp?pf_id=BFJ1799&dept_id=14100

Something about it that just makes it sublime.

About 23-26 euro a kg and the steak is a 1 kg or thereabouts cut. Also feeds two for two days.

Seasoning I normally use is salt and pepper and if I feel fancy some garlic powder.