The Bbq thread.

[paphos-mcfc]

Cheers, I'll do as you recommend.

Let us know how you get on mate.

It went pretty well, the ribs were succulent and plenty of flavour.

The fuel worked well for the first 3 hours, then the temperature started to drop. I put on an extra half-chimney of hot charcoal, but this was too much: the overall temp was maybe 50F too hot for the next 30-40 mins which I was worried was going to dry out the meat, but I put on lots of extra mopping sauce to try and compensate and I kept lifting the lid to vent off the excess heat until it calmed down.

Anyway, very pleased for a first attempt and definitely will be giving it a second go either mid-week or next weekend, depending on weather.

Also keen to try my favourite beercan chicken recipe using this kettle BBQ...

Glad it went well. You could of also slowed down the cook (heat) by closing the vents 80% think of the fire triangle, fuel, heat and air. You can control all of these to get the temperature you want.

 

[paphos-mcfc]

Will be attempting this. SOOOON.

[video]http://www.youtube.com/watch?v=t1IiUAtoNBk&index=21&list=PL9C62234F1075685D[/video]

 

[NeilYoungIsBack]

Will be attempting this. SOOOON.

[video]http://www.youtube.com/watch?v=t1IiUAtoNBk&index=21&list=PL9C62234F1075685D[/video]

Ha ha, yes, I've spotted that one as well: also, their low and slow pork belly recipe is on my "must try" list.

Question: which whisky works best in a whisky/peppercorn sauce for steak ? I was wondering about trying a peated malt, maybe a Talisker ?

 

[paphos-mcfc]

Will be attempting this. SOOOON.

[video]http://www.youtube.com/watch?v=t1IiUAtoNBk&index=21&list=PL9C62234F1075685D[/video]

Ha ha, yes, I've spotted that one as well: also, their low and slow pork belly recipe is on my "must try" list.

Question: which whisky works best in a whisky/peppercorn sauce for steak ? I was wondering about trying a peated malt, maybe a Talisker ?

Not sure mate, but Texan and Georgian style low and slow usually stick with Jack Daniels.

 

[NeilYoungIsBack]

Cheers, but I cant as Ralfy has just demanded a 3 month moratorium on buying Jack and Jim...

<a class="postlink" href="https://www.youtube.com/watch?v=PGruhVIJc_E&list=UUp0k3OKqfkPW0HdRLA8JWZg" onclick="window.open(this.href);return false;">https://www.youtube.com/watch?v=PGruhVI ... HdRLA8JWZg</a>

I normally find Bourbon too sweet, but having said that I've previously used a sherried malt fairly successfully in a whisky sauce

 

[SiMCFC]

Can anyone recommend some decent charcoal that isn't too strong tasting, bought the BBQ TCIB but not fired her up yet as had a disastrous month.

Tommorow night is the night! I went with the Weber Mastertouch in the end as they had an offer on at the place I bought it and I bartered a little bit, ended up with the Mastertouch and a fire chimney for 180 quid which I didn't think was so bad after reading the reviews!

 

[NeilYoungIsBack]

I buy my charcoal from the local Homebase and never had any problems with it.

I did some nice chicken wings last night on the Weber, using my favourite rub (chili/cayenne/onion powder/coarse salt/garlic) followed by indirect heat for about 80 minutes on a low-ish heat, with just the final 10-15 minutes over direct just to crisp them up.

This afternoon I'm doing some pork ribs, the very meat ones you get off the belly (the butcher took the skin and fat off for me).

I'm following the Pit Boys Memphis ribs recipe, with the same rub I used for the wings last night, plus a cider/apple juice/cider vinegar mopping sauce.

I've had good results with this recipe previously so I'm sticking with it. Anyway, one hour in, another 3.5-4 hours to go...

 

[SiMCFC]

Thanks mate, grabbed some this afternoon on way from work, did some Pork Ribs in a simple salt and chilli pepper rub (didn't make it wet enough though) some sausages and burgers for the moaning buggers that wouldn't eat ribs, and some Halloumi cheese which tasted awesome grilled!

Learning curve as i've never cooked on coal before and was cooking at 170-180 degree, indirect for an hour or so then finished off direct. Will get better and will probably try to do a beer can chicken on Sunday for our dinner :)

 

[NeilYoungIsBack]

I had a great experience yesterday cooking pork belly on my Weber. Although I followed the Pit Boys recipe, the eating experience was more attractive compared to their video as the cut of pork belly I had was very meaty and only had a fairly narrow band of fat underneath the skin.

I have a question though about the next thing I'd like to try, which is cooking fish on a plank of wood.

I've seen this technique in the BBQ recipe books, and I'm very interested to try it, but I'm a bit put off my the prices for the cedar planks that the on-line websites are asking. Are there any more economical sources of planks for this technique, and can more commonly encountered timbers (here in the UK) be used instead with satisfactory results ?

 

[joeboyblue]

Does any one buy smoking wood around the north west,
just finishing building a home made smoker and i am looking to buy some different woods to try with out spending a fortune.

Would prefer chunks of wood to the sawdust they have in the small bags ??????.