The BBQ Thread.

fretmeister · June 2022

Go hotter than you think on chicken.
400F / 205C is bang on to avoid rubbery skin.

Lump wood burns faster than briquettes. Great for burgers and grilling and other hot stuff like chicken, but crap for low and slow. Have to keep refilling.

ThePrettyDamned · June 2022

fretmeister said:

Go hotter than you think on chicken.
400F / 205C is bang on to avoid rubbery skin.

Lump wood burns faster than briquettes. Great for burgers and grilling and other hot stuff like chicken, but crap for low and slow. Have to keep refilling.

Don't have a way to assess heat, but hopefully it'll work out. Might chuck a few unlit lumps in then, give it an extra kick.

I think it's poor quality - it was outdoors and a few lumps have (noisily) exploded - I wonder if there is some moisture...

So yeah, an experience for sure.

fretmeister · June 2022

Has the bbq got a lid?

ThePrettyDamned · June 2022

fretmeister said:

Has the bbq got a lid?

Yes. Blessed lid.

fretmeister · June 2022

Good!

If it's a whole chicken, then spatchcock first. It will cook far quicker and the extremities won't dry out as much.

If you have an injector, make a 50/50 butter and olive oil mix and inject that into the breast meat. If not - then put little slits into the skin and shove some butter under the skin. Really helps the breast meat stay moist and the skin goes lovely and crisp.

ThePrettyDamned · June 2022

fretmeister said:

Good!

If it's a whole chicken, then spatchcock first. It will cook far quicker and the extremities won't dry out as much.

If you have an injector, make a 50/50 butter and olive oil mix and inject that into the breast meat. If not - then put little slits into the skin and shove some butter under the skin. Really helps the breast meat stay moist and the skin goes lovely and crisp.

Great advice, but I was given legs and thighs. Mostly done - good char, temp checked and fully cooked, don't seem dry.

Happy!

fretmeister · June 2022

Nice.

Handful of hickory wood chips works well with chicken too. Not too much though or it can go bitter.

ThePrettyDamned · June 2022

fretmeister said:

Nice.

Handful of hickory wood chips works well with chicken too. Not too much though or it can go bitter.

Noted.

Broadly successful. Chicken may have benefitted from another minute or two, but it wasn't dry and tasted good at least.

Looking forward to getting back to my usual bbq...

bertie · June 2022

wonder when Tim's neighbours are going to post.....................................

dano · June 2022

Alterlifeson said:

fretmeister said:

Can't go wrong with pork for a first go. It's very forgiving.

Yeah I am hoping so. I'm hoping to be able to freeze some portions to use for sandwiches etc.

Does anyone have experience with Big K Lumpwood? I have only previously used Weber briquettes. Found them good, but my local butcher is selling the Big K stuff at the moment.

I've used BigK lumpwood and briquettes a few times, they are good. I have just taken delivery of 20kg of briquettes from Amazon for about £23 there was a decent offer.

Planning on using them this afternoon for a roast, smoked chicken.

Longtallronnie · August 2022

Started a pork shoulder this morning as we’ve got family round later and just discovered one of my temp probes is borked.

Either that or the pork went from 11°C to 300°C in about five minutes!

fretmeister · August 2022

At least with pork it's really hard to kill it!

I'd just wrap it after 3 or 4 hours and let it finish that way.

Longtallronnie · August 2022

I’ve got one working probe monitoring ambient temp so I can swap that if necessary. My dad has the same kit so gonna see if I can borrow one of his.

Annoyingly it’s the second probe to have failed on me so might look at a new one.

These look pretty cool, no wires and sensors at both ends to measure meat and ambient temperature.

https://store-uk.meater.com/products/meater?gclid=EAIaIQobChMIiOfMs43V-QIVUertCh2xvABsEAQYASABEgKD7PD_BwE

Neilybob · August 2022

Did anyone make it to the Smoke and Fire Festival in Ascot, Berkshire recently or are going to the one in Colchester, Essex this weekend for the British BBQ championships? Gutted I missed it (Essex is too far from me).

https://www.smokeandfirefestival.com/

strumjoughlamps · August 2022

I'm struggling to manage a BBQ now, so much so that im considering getting rid of the Weber Q w/stand and Weber Smokey Joe as it gets me down looking at it.

Think I've done one this year. Probably should keep them.

Longtallronnie · August 2022

Well that turned out to be the best pulled pork I’ve done yet. Perfect bark, nice smoke ring and no stall so it was all done by 2pm.

No idea why, I’m putting it down to luck lol. Last time I tried it was with a smaller joint and it took ages, never developed any bark and was just generally disappointing.

My dad brought some phillipino (sp) pork belly to finish off on the grill which was amazing.

God I love meat!

Neilybob · August 2022

Longtallronnie said:

Well that turned out to be the best pulled pork I’ve done yet. Perfect bark, nice smoke ring and no stall so it was all done by 2pm.
No idea why, I’m putting it down to luck lol. Last time I tried it was with a smaller joint and it took ages, never developed any bark and was just generally disappointing.
My dad brought some phillipino (sp) pork belly to finish off on the grill which was amazing.
God I love meat!

Nice one! Photo?

I was chatting to a guy in America and he was saying he gets better results smoking a larger joint than a smaller one as per what you mentioned above.

Longtallronnie · August 2022

I meant to take pics but was busy cooking other stuff. Had the Weber and the BarbeSkew running at the same time.

rsvmark · August 2022

Afternoon. My old outback gas bbq is probably at the end of its useful life…. Various bits have rusted through etc etc so time for a new one. I am not really in the same league as some of you guys so simple 2 burner jobbie should do the job. The outback was 3 burner but I hardly ever had all 3 fired up.

So Who do we like for a 2 burner gas bbq? John Lewis are doing a Weber spirit classic for £340 ish which is advertised at £609 on their website so looks like, good value?

Neilybob · November 2022

Anyone recommend a meat thermometer for smoking? Misses wants a Christmas idea for me. Have looked at the Thermapen ones.

PVO_Dave · November 2022

Neilybob said:

Anyone recommend a meat thermometer for smoking? Misses wants a Christmas idea for me. Have looked at the Thermapen ones.

Big fan of the Meater+ works great!

I'd advise waiting for a Black Friday sale though, they often get reduced

Neilybob · November 2022

PVO_Dave said:

Neilybob said:

Anyone recommend a meat thermometer for smoking? Misses wants a Christmas idea for me. Have looked at the Thermapen ones.

Big fan of the Meater+ works great!

I'd advise waiting for a Black Friday sale though, they often get reduced

That's a really good idea. Thanks

PVO_Dave · November 2022

Neilybob said:

PVO_Dave said:

Neilybob said:

Anyone recommend a meat thermometer for smoking? Misses wants a Christmas idea for me. Have looked at the Thermapen ones.

Big fan of the Meater+ works great!

I'd advise waiting for a Black Friday sale though, they often get reduced

That's a really good idea. Thanks

Riverside reduced them in Black Friday last year by a decent amount: https://www.riversidegardencentre.co.uk

No affiliation, but used to get my Weber stuff from them before moving over to Kamado Joe

- Also check Amazon on the day, as they sell them too.

The Plus model has much better wifi / bluetooth coverage, so worth the extra

Neilybob · November 2022

PVO_Dave said:

Neilybob said:

PVO_Dave said:

Neilybob said:

Anyone recommend a meat thermometer for smoking? Misses wants a Christmas idea for me. Have looked at the Thermapen ones.

Big fan of the Meater+ works great!

I'd advise waiting for a Black Friday sale though, they often get reduced

That's a really good idea. Thanks

Riverside reduced them in Black Friday last year by a decent amount: https://www.riversidegardencentre.co.uk

No affiliation, but used to get my Weber stuff from them before moving over to Kamado Joe - Also check Amazon on the day, as they sell them too.

The Plus model has much better wifi / bluetooth coverage, so worth the extra

Superb thanks. Will check them out.

dano · April 2023

2023 bump for the 4 day Easter weekend.

What you cooking ? I'm doing a roast chicken, ribs and some smoked sausages tomorrow on the Weber kettle. Then the usual burgers and sausages to follow

Dominic · April 2023

I'm going to cook a Porchetta on the spit .......done porchetta about a dozen times before .
The Sardinians swear by the Myrtle and aroma of the Maquis at this time of year
I have 2 big dead Rosemary bushes and some well seasoned apple wood

Longtallronnie · April 2023

Daughter No1 has been asking when we’re having a bbq.

Thinking about attempting a small brisket on the Weber, any tips?

Kittyfrisk · April 2023

Dominic said:

I'm going to cook a Porchetta on the spit .......done porchetta about a dozen times before .
The Sardinians swear by the Myrtle and aroma of the Maquis at this time of year
I have 2 big dead Rosemary bushes and some well seasoned apple wood

Good idea, but how on earth did you manage to kill two Rosemary bushes? That takes effort

fretmeister · April 2023

Longtallronnie said:

Daughter No1 has been asking when we’re having a bbq.
Thinking about attempting a small brisket on the Weber, any tips?

250-300f.

Dont worry too much as long as it is in between those. I have done hot and fast before with great results but it needs a bit more checking then.

Wrap in butcher paper at the stall.

What do you mean by “small brisket”? Only 9-10lb? Or some sort of crap supermarket thing?

If you don’t want a 15lb full pack brisket then get either the flat or the point from a good butcher depending on what you like best rather than any supermarket shite. I order mine from Turner & George in London.

Longtallronnie · April 2023

fretmeister said:

Longtallronnie said:

Daughter No1 has been asking when we’re having a bbq.
Thinking about attempting a small brisket on the Weber, any tips?

250-300f.

Dont worry too much as long as it is in between those. I have done hot and fast before with great results but it needs a bit more checking then.

Wrap in butcher paper at the stall.

What do you mean by “small brisket”? Only 9-10lb? Or some sort of crap supermarket thing?

If you don’t want a 15lb full pack brisket then get either the flat or the point from a good butcher depending on what you like best rather than any supermarket shite. I order mine from Turner & George in London.

Thanks dude. I’ve never done a brisket before and only have a standard Weber kettle - I thought I’d read that they can be tricky without a proper full size smoker?

Hadn’t got as far as thinking where I’d get it from, probably local butcher.

Probably wouldn’t go for a full brisket as I’m guessing that takes a loooooong time to smoke so I’d rather start with a smaller piece.

Howdy, Stranger!

Categories

In this Discussion

Become a Subscriber!

The BBQ Thread.

Comments