The BBQ Thread.

chillidoggy · July 2021

tekbow said:

Just arrived

Looks like Wallace and Gromit have been busy!

Longtallronnie · August 2021

Attempting a smoked chicken tomorrow, any tips?

fretmeister · December 2021

Longtallronnie said:

Attempting a smoked chicken tomorrow, any tips?

Bit late but...

Spatchcock it. Do it hot - 375-400F (205C) so you get a nice crispy skin.

Bit of hickory as the smoke wood - but not too much as it will go bitter.

If you have an injector rig then injecting a 50/50 salted butter and olive oil mix into the breast meat is lovely. Add some garlic powder into the mix as well if your needle is wide enough.

If you haven't got a syringe for that, then put little slits in the breast skin and push some butter & garlic under the skin.

at 400F / 205C it won't be that long to cook - check it after an hour. Probably only need 90 mins. Take the temp from all over the bird to make sure it's done. The thighs are usually the last to get up to a safe temp so definitely check there.

Longtallronnie · December 2021

fretmeister said:

Longtallronnie said:

Attempting a smoked chicken tomorrow, any tips?

Bit late but...

Spatchcock it. Do it hot - 375-400F (205C) so you get a nice crispy skin.

Bit of hickory as the smoke wood - but not too much as it will go bitter.

If you have an injector rig then injecting a 50/50 salted butter and olive oil mix into the breast meat is lovely. Add some garlic powder into the mix as well if your needle is wide enough.

If you haven't got a syringe for that, then put little slits in the breast skin and push some butter & garlic under the skin.

at 400F / 205C it won't be that long to cook - check it after an hour. Probably only need 90 mins. Take the temp from all over the bird to make sure it's done. The thighs are usually the last to get up to a safe temp so definitely check there.

Thanks for that. I can’t remember exactly what I did but I think it was a dry rub, hickory chips in a low/medium heat for about 4 hours. IIRC I chucked it in a hot oven to crisp the skin up a but overall it was really nice and juicy.

I’ll have to try spatchcocking it next time - I assume that cuts the cooking time? Also want a syringe!

fretmeister · December 2021

Spatchcocking speeds it up massively. Won't need 4 hours! I don't think any of mine have gone beyond 2 hours and most about 90 mins. Do it bone side down so the inside of the ribcage is a bit of a shield for the meat.

Hot and fast is the best way for chicken. Long slow cooks just dry it out. Chicken takes on smoke wood flavours far easier than other meats so you get plenty of flavour in a shorted cook.

The reason why rotisserie chicken is so good is because of really high temps for a short cooking time with the rotation to stop burning - I got a rotisserie unit for my kettle in the end, but I still do spatchcock for larger birds.

guitartango · December 2021

Longtallronnie said:

Attempting a smoked chicken tomorrow, any tips?

Yeah, make sure that the Bird is dead first

dano · April 2022

Boom !

we need to get this thread back up and running for this year.

Did a smoked chicken on the Weber yesterday for Easter lunch, tasted great. Leftovers tonight are going into fajitas or tacos (or something like that)

I was in Costco today and spotted their briquettes, 15kg for £18, which seems a decent price if they are any good. Anyone tried them ?
https://www.costco.co.uk/Garden-Sheds-Patio/Barbecues-and-Firepits/Barbecue-Fuel/Bar-Be-Quick-Charcoal-Briquettes-15kg/p/338574

CoolCat · April 2022

On Saturday, me and the Mrs tanned a couple of chops, and as we're South African we also had boerewors on the grid. We washed that down with a bottle of good wine from Stellenbosch, SA.

Simonh · April 2022

We managed to server 15 pizzas in about half an hour on Saturday, along with a salad and a huge portion of wings. Everyone seemed pretty happy aprt from me who only managed to get one wing before they were gone

bertie · April 2022

anyone got a Traeger ?

DoctorX · April 2022

bertie said:

anyone got a Traeger ?

Yeah, I’ve got an Ironwood 650. i really like it & use it all the time.

bertie · April 2022

DoctorX said:

bertie said:

anyone got a Traeger ?

Yeah, I’ve got an Ironwood 650. i really like it & use it all the time.

how is the heat provided ? looking at the videos looks like the wood chips are only there to provide smoke and not enough to provide cooking temps ? ? With all the temp settings etc Im assuming its electric ?

Neilybob · April 2022

Smoked 3kgs of pork butts (shoulder) yesterday for 10 hours. Used American mustard and Bart's smokey BBQ rub. Fell apart like butter.

That is all.

DoctorX · April 2022

The heat’s all provided by burning the wood pellets as far as I’m aware, temperature goes up to 260c or 500f, which is enough for most things. It makes things like ribs, chicken, pulled pork, brisket etc a doddle as the temperature is east to set and remains steady. It does need electricity to work, you set the temp which controls the rate at which the electric motor feeds the wood pellets into the burning pit chamber.

fretmeister · April 2022

bertie said:

anyone got a Traeger ?

No, but I'd like one.

Alas with the eldest spawn about to start uni I don't have any spare cash.

fretmeister · April 2022

I've just put in an order with the wonderful Turner & George butchers for a large brisket flat and some canoe cut marrow.

Planning for a bit of a family BBQ in a couple of weeks. Going to do the brisket flat, pulled pork, chicken and some burgers.

Brisket and the prok will be oak smoked with hickory for the chicken.

bertie · April 2022

fretmeister said:

bertie said:

anyone got a Traeger ?

No, but I'd like one.

Alas with the eldest spawn about to start uni I don't have any spare cash.

a friend posted on ebay yesterday.. Id not heard of them before - and at over a grand, I wish I hadnt now

fretmeister · April 2022

bertie said:

fretmeister said:

bertie said:

anyone got a Traeger ?

No, but I'd like one.

Alas with the eldest spawn about to start uni I don't have any spare cash.

a friend posted on ebay yesterday.. Id not heard of them before - and at over a grand, I wish I hadnt now

Don't go looking at Ole Hickory BBQ pits then...

This is one of their "residential" models.

It can hold 12 full pack briskets.... or 48 chickens. Just right for an American family then!!!

https://www.olehickorypits.com/product/convecture-tri-oven/

Image: https://www.olehickorypits.com/wp-content/uploads/2019/10/cto-closed-doors.jpg

It's fully wood burning with gas support but with a control system so you can set and forget.

They also start at about £6000 + vat. Plus delivery across the Atlantic!

bertie · April 2022

48 chickens ? that's a herd

fretmeister · April 2022

BBQ Legend Malcom with a few words about his different smokers

and a brisket done on a Traeger pellet grill.

HerbieTheRadDorklift · April 2022

I'm unsure about searing on those pellet grills though. I'd like to be able to do all on one thing

fretmeister · April 2022

HerbieTheRadDorklift said:

I'm unsure about searing on those pellet grills though. I'd like to be able to do all on one thing

Some of them claim to be able to do that. I doubt it would beat a good old kettle for that though.

bertie · April 2022

^^ yeah - the "sear" is key for me, as much as the "smokiness" one without the other is not, for Bertram, desirable

with one exception, hot smoking fish

Kittyfrisk · April 2022

bertie said:

48 chickens ? that's a herd

Get the flock outta here...

chillidoggy · April 2022

I saw what looked like a really good piri-piri chicken recipe on Youtube. The bloke said it could be cooked on a BBQ, but he did two chickens in large frying pans, and weighed them down with another two.

HerbieTheRadDorklift · April 2022

fretmeister said:

HerbieTheRadDorklift said:

I'm unsure about searing on those pellet grills though. I'd like to be able to do all on one thing

Some of them claim to be able to do that. I doubt it would beat a good old kettle for that though.

Yeah. I've seen plenty of videos claiming they can sear but the video shows otherwise

DoctorX · April 2022

Doing some ribs for lunch today, got a 1kg chunk of belly ribs from Turner & George: https://www.turnerandgeorge.co.uk/porkbreastribs-1.html

I’m going to loosely follow this method for cooking them on the Traeger: https://youtu.be/Hy5wnwuIZ2M

For rubs I’ve gone for a combination of Big Poppa Smokers “Jallelujah” bacon/jalapeno and Angus & Oink “sweet bones & bacon”.

Longtallronnie · May 2022

Anyone heard of the BarbeSkew Classic? Just scored one for £50.

http://www.barbeskew.com/charcoal-barbeskews/?doing_wp_cron=1653495777.8688750267028808593750

Fancied getting a rotisserie attachment for the Weber then the wife text me about her mate selling one. Usually she rolls her eyes whenever I mention buying BBQ stuff lol.

Dominic · May 2022

CoolCat said:

On Saturday, me and the Mrs tanned a couple of chops, and as we're South African we also had boerewors on the grid. We washed that down with a bottle of good wine from Stellenbosch, SA.

Brai

Dominic · May 2022

ThePrettyDamned said:

I've never considered bbqs to be antisocial...

We had a case in Belsize Park ,NW London( which made some national papers ) where some Vegan American tenants rented a property and then proceeded to sue the Landlord because he had not disclosed that the house 3 doors down had Barbecues quite often and the smell of the meat cooking was making them sick in their £2800 per week apartment !
Now that's what I call an evil and cruel Landlord mistreating tenants!

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