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Post by 😎 on Aug 13, 2022 18:47:47 GMT
Yeah, if you’re smoking or slow and low then take the whole fat layer off and do it separate. Crackling pretty much has to be hot and fast, at least initially or at the end, and that kind of big temp swing can be challenging to do in a bbq. Unless I misread I thought he was effectively using the bbq as a roaster.
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Post by 😎 on Aug 13, 2022 18:59:24 GMT
ALSO (not to go on about this too much), it depends on what type of crackling you’re after too. Something nice and crispy but not bubbled, where it’s almost like a crusty loaf top with a softer fat layer underneath, needs less extremes than getting that popcorn chicharron style.
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Psiloc
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Post by Psiloc on Aug 13, 2022 19:20:33 GMT
Last time it was left on the meat during the smoke and removed part way through to go in a hot oven.
Yeah I was just using the bbq as a roaster.
So is crackling just incompatible with smoking? It wouldn’t be a hardship to remove it at the start I just figured it didn’t matter. It would explain a lot
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Psiloc
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Post by Psiloc on Aug 13, 2022 19:21:39 GMT
By the way when I came to remove it I could tell it was fucked, I don’t really know why I bothered with the oven to be honest.
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Post by 😎 on Aug 13, 2022 19:26:25 GMT
I wouldn’t say it’s impossible but it makes things way harder than it needs to be, and it would be easy to get wrong and ruin either the meat or the crackling.
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Psiloc
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Post by Psiloc on Aug 13, 2022 19:31:29 GMT
Yeah my wife said this from the start but I overruled her with “fire good, smoke good”
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Post by technoish on Aug 13, 2022 19:43:16 GMT
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H-alphaFox
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Post by H-alphaFox on Aug 15, 2022 8:16:44 GMT
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Post by dfunked on Aug 15, 2022 8:31:53 GMT
Lamb?! You can fuck right off Mr. Michelin-starred chef man.
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H-alphaFox
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Post by H-alphaFox on Aug 15, 2022 8:37:11 GMT
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Post by Sarfrin on Aug 15, 2022 12:04:06 GMT
Tofu is pretty delicate, you could easily make a mess of it on a BBQ. Same for the veg, he says don't BBQ things like spinach and kale but do use things like corn on the cob and cauliflower, which makes perfect sense. |
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Post by jimnastics on Aug 16, 2022 18:41:42 GMT
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Psiloc
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Post by Psiloc on Aug 16, 2022 20:27:23 GMT
I got an official Weber one for Father’s Day and it’s as good as you can hope for
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Post by Deleted on Aug 20, 2022 17:39:13 GMT
Did some pork loin today, it was fucking good.  |
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H-alphaFox
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Post by H-alphaFox on Sept 22, 2022 7:58:05 GMT
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Psiloc
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Post by Psiloc on Sept 22, 2022 15:06:11 GMT
Do you guys generally shut up shop over winter or are you at it all year round?
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Post by Deleted on Sept 22, 2022 15:11:54 GMT
All year round. Love a Christmas bbq. It's hard predicting a day to have one though because the grey wet misery of the English winter.
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Post by jellyhead on Sept 22, 2022 15:26:16 GMT
I have been known to put the Cobb BBQ in the garage when i fancy some smokey snags or burgers over the winter.
Not quite the industrial scale you lot have going on but it works for me.
We have got the big BBQ out on the patio at times as long as it's not stupidly windy and raining too but not often.
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Post by Dougs on Nov 28, 2022 14:59:10 GMT
At the risk of being shunned, I have taken delivery of a nice Weber Q2200 today (Christmas present to myself). They are lovely bits of kit.
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Post by Deleted on Nov 28, 2022 15:03:27 GMT
Ah, the days of posting in this thread back when it didn't rain all day everyday.
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mrpon
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Post by mrpon on Nov 28, 2022 15:18:46 GMT
Fuuuuuuu how did I miss that pork shot?!!
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Vortex
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Post by Vortex on Nov 28, 2022 16:00:28 GMT
how did I miss that pork shot?!! If this isn't a euphemism, then it should be! |
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dmukgr
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Post by dmukgr on Nov 28, 2022 16:19:09 GMT
At the risk of being shunned, I have taken delivery of a nice Weber Q2200 today (Christmas present to myself). They are lovely bits of kit. You planning on firing it up on Christmas Day then? |
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mrpon
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Post by mrpon on Nov 28, 2022 16:21:37 GMT
I'll sneak a few prawns on there when he isn't looking.
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Post by Dougs on Nov 28, 2022 17:24:50 GMT
At the risk of being shunned, I have taken delivery of a nice Weber Q2200 today (Christmas present to myself). They are lovely bits of kit. You planning on firing it up on Christmas Day then? May well do! |
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Psiloc
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Post by Psiloc on Apr 18, 2023 8:20:05 GMT
When the fuck is the sun going to shine
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Vortex
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Post by Vortex on Apr 18, 2023 9:02:07 GMT
/looks outside window
Now.
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Psiloc
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Post by Psiloc on Apr 18, 2023 10:03:40 GMT
I made it sunny by moaning about it
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Psiloc
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Post by Psiloc on Apr 18, 2023 10:04:37 GMT
Seasoned the lamb with salt, pepper and rosemary, stabbed some garlic into it, then put it on a bed of red onions in a tray of red wine garnished with sprigs of more rosemary (I like rosemary). Roasted with mesquite soaked in my own beer. Temp was about 200c to start with and I just let it drop naturally over the two hours or so. Stopped once to use one of the rosemary’s as a brush to brush the jus back onto the lamb (trick I learned online that is far less effective than a real brush but looks cool). Whipped up some potatoes with milk and Buffalo Grill salad sauce (if you know, you know) with some chives. Got drunker than hell on the rest of the red wine and listened to smooth jazz. Good times I spent the whole winter thinking about this lamb |
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Post by Deleted on Apr 18, 2023 11:21:58 GMT
Actually got the bbq out for the first time last week on the rare sunny day.
The weather looks fairly settled this week so plan to use it a few times.
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