The BBQ Thread.

fretmeister · June 2016

I've never done a coffee based rub.

I'll have to try that.

slacker · June 2016

I don't actually know what I'm doing so I follow the book we have. It's an American one. The coffee does work though.

fretmeister · June 2016

I have a couple of books

"Slow Fire" beginners guide to BBQ

"Let there be meat"

Both pretty good for ideas.

strumjoughlamps · June 2016

think its time for me to invest in a Smokenator

fretmeister · July 2016

Got one of these

Image: http://cdn.shopify.com/s/files/1/0987/2564/products/TP-08_Thermometer_Front_View_Transmitter_and_Receiver_grande.jpg?v=1463064160

It's excellent for a long smoke.

The thick probe get the internal air temp and the long bent one goes in the meat. The wires are ok up to 700 degrees so the probes are just left in.

The receiver unit can be set to make a noise if the temp is too low, or too high or even when the meat internal temp has hit target.

strumjoughlamps · August 2016

mmm this has caught my interest, fits on a 57cm Weber

https://www.youtube.com/watch?v=rW5aK28Rbmg

Ro_S · August 2016

BBQs should be banned. As should private fireworks and garden bonfires. neighbours, too.

If you want to eat outside, then cook it inside and then take it outside.

fretmeister · August 2016

@strumjoughlamps ;

Riverside Garden Centre were doing a special on the official Weber pizza attachment.

I think they are end of line - don't know if Weber are replacing them or just ending the product, but it might be worth a look.

Bowks · August 2016

I'm in the market for a new barbecue. @fretmeister @strumjoughlamps ;which Weber should I go for and where do I get a decent deal from?

fretmeister · August 2016

Prices vary quite a lot over the year.

For a BBQ (rather than a dedicated smoker) - I'd go with a Weber Premium Kettle. 57cm size.

RRP is about £230 - but a few places have them at about £160

http://www.riversidegardencentre.co.uk/weber-original-kettle-premium-57cm.html

https://www.worldofpower.co.uk/weber-57cm-original-kettle-premium-kettle-barbecue.html?gclid=CJjMjbmOqM4CFWIW0wodBVICtw

Riverside have a few deals with other stuff - like chimney starts and covers etc. Sometimes they can be good value, but sometimes it's a better deal to buy the extras elsewhere.

There is a cheaper Kettle than the Premium, but then you don't get the ash catcher on the bottom - and that thing is really worth having.

If you want to spend over £400 you can get the kettle BBQs built into a rolling table, but I think they are over-priced. I have good folding garden tables for £12 !

BUY GOOD COAL

If you are just doing burgers, then cheap coal is fine. But if you want to do some low & slow smoking then cheap coal burns out too fast and you'll be topping it up every 5 mins.

I get my Weber briquettes from Wowbbq on line. If you order four (or more) 8kg bags then there is free delivery. On a low and slow I can get a good 4 hours out of a chimney full (and even more with minion or snake methods)

strumjoughlamps · August 2016

fretmeister said:

@strumjoughlamps ;

Riverside Garden Centre were doing a special on the official Weber pizza attachment.

I think they are end of line - don't know if Weber are replacing them or just ending the product, but it might be worth a look.

cannot find anything online. bet its still too rich for my cheap ass

Bowks said:

I'm in the market for a new barbecue. @fretmeister @strumjoughlamps ;which Weber should I go for and where do I get a decent deal from?

I have the Weber 57cm Bar B Kettle, think its about the most basic they come, best BBQ I have ever owned.

end of summer you will be seeing offer pop up, the cheapest prices usually come from B&Q/Homebase/Argos when the season is over.. my £100+ bbq cost me £30 in a B&Q fire sale, £40 pizza stone was £8.. so wait a few weeks see what happens.

fretmeister · August 2016

The basic Kettle has the solid grill - the one up has hinged sections that mean more coal / smoke wood can be added without removing the grill.

I find it really useful!

strumjoughlamps · September 2016

Bowks said:

I'm in the market for a new barbecue. @fretmeister @strumjoughlamps which Weber should I go for and where do I get a decent deal from?

http://www.bbqworld.co.uk/weber-barbecues/charcoal/weber-compact-47cm-charcoal-bbq-black.asp

extra 10% off ends tonight

fretmeister · April 2020

As I haven’t got much else to do. Thread bump.

Just got a rotisserie unit for my Weber. Hopefully going to give it a run with some chickens this weekend. Going to run it over hickory smoke.

Should be fun!

The unit I got is really well regarded and under half price of the exorbitant official one. I assembled it this evening and tested the motor.

dano · April 2020

fretmeister said:

As I haven’t got much else to do. Thread bump.

Just got a rotisserie unit for my Weber. Hopefully going to give it a run with some chickens this weekend. Going to run it over hickory smoke.

Should be fun!

The unit I got is really well regarded and under half price of the exorbitant official one. I assembled it this evening and tested the motor.

Im very interested the rotisserie goes, ive been looking at them for my weber. Lockdown and good weather = bbq action

fretmeister · April 2020

As long as I can get something to cook for the weekend I'll let you know.

The quality seems very good for an aftermarket unit.

phil_b · April 2020

Has any seen "BBQ pit boys" on youtube

Last one I saw of theirs was beer steamed burgers. they seem to do some mad recipes but at the same time it all looks rather nice

fretmeister · April 2020

I’ve tried a lot of the BBQPB recipes.

Some are really good.

Check out Malcolm Reed on the channel How to BBQ Right.
He’s a legend.

breezytele · April 2020

H’well..

I'm strictly Propane.

...

yep.

phil_b · April 2020

breezytele said:

H’well..

I'm strictly Propane.

...

yep.

thats not a BBQ just a glorified camping cooker

RandallFlagg · April 2020

I have the Weber Kettle 57cm. I like it, it sat out all winter under a cover and is good as new this season. I am having trouble keeping heat with charcoal briquettes from local Tesco though over last couple of cooks. I Used them last year and they retained heat well but can't get much more than 45 minutes proper heat this year. Old stock? Might order some Weber charcoal.

chillidoggy · April 2020

On the recipe front, last year I made some armadillo eggs. Recommended.

https://heygrillhey.com/bacon-wrapped-armadillo-eggs/

phil_b · April 2020

OK how do make your burgers

just meat?

add a binding ingredient?

mixing in seasoning and sources

mixing in onions

do you mix in cheese or other fat

munckee · April 2020

Mixing in onions, 1 egg and some breadcrumbs and seasoning, herbs.

wibble · April 2020

Anyone use a Kamado style? Looks like Aldi have a 'cheap' one on special soon.

https://www.which.co.uk/news/2020/04/is-the-350-aldi-kamado-egg-barbecue-any-good/

fretmeister · April 2020

phil_b said:

OK how do make your burgers

just meat?
add a binding ingredient?
mixing in seasoning and sources
mixing in onions
do you mix in cheese or other fat

Simple for me.
If they are beef ones - just salt & pepper.
But I use 20% mince so make sure there is enough far content.

fretmeister · April 2020

wibble said:

Anyone use a Kamado style? Looks like Aldi have a 'cheap' one on special soon.

https://www.which.co.uk/news/2020/04/is-the-350-aldi-kamado-egg-barbecue-any-good/

I've never tried one. BBQ forums are quite split between Weber and Kamado style fans. It's worse than Strat v Les Paul!

I've got a Weber Kettle 57 cm and a Weber Smokey Mountain water smoker.

I use the kettle 90% of the time, but nothing beats the WSM for proper long slow cooks of 10 - 20 hours.

I'm planning my annual 15 lb full pack brisket smoke at the moment. If I set up the WSM properly then it will burn for 20 hours + without needing to be refilled, holding a temp of 250F to 275F. I've got a wireless thermometer unit with meat and air temp probes so it warns me if the fire is going out, and when the meat has hit my target temp. I usually put it on in the late afternoon so it will be ready for about lunchtime the following day.

But first, this weekend is rotisserie chicken time.

I'll be rubbing them in a 50/50 mix of butter and olive oil with some smoked paprika, and also injecting the breast meat with the same mixture.

Can't wait!

wibble · April 2020

fretmeister said:

wibble said:

Anyone use a Kamado style? Looks like Aldi have a 'cheap' one on special soon.

https://www.which.co.uk/news/2020/04/is-the-350-aldi-kamado-egg-barbecue-any-good/

I've never tried one. BBQ forums are quite split between Weber and Kamado style fans. It's worse than Strat v Les Paul!

I've got a Weber Kettle 57 cm and a Weber Smokey Mountain water smoker.

I use the kettle 90% of the time, but nothing beats the WSM for proper long slow cooks of 10 - 20 hours.

I'm planning my annual 15 lb full pack brisket smoke at the moment. If I set up the WSM properly then it will burn for 20 hours + without needing to be refilled, holding a temp of 250F to 275F. I've got a wireless thermometer unit with meat and air temp probes so it warns me if the fire is going out, and when the meat has hit my target temp. I usually put it on in the late afternoon so it will be ready for about lunchtime the following day.

But first, this weekend is rotisserie chicken time.

I'll be rubbing them in a 50/50 mix of butter and olive oil with some smoked paprika, and also injecting the breast meat with the same mixture.

Can't wait!

McToot · April 2020

@fretmeister ; - pics or you're just making this up while cracking one off to old Nigella re-runs...

fretmeister · April 2020

@McToot ;

Last years...

Bare brisket. 15 lb of amazing beef from Turner & George butchers

Image: https://scontent-lht6-1.xx.fbcdn.net/v/t1.0-9/36420539_10156251049928726_7518305337858850816_o.jpg?_nc_cat=108&_nc_sid=0be424&_nc_ohc=a6HoHoCXEokAX-qS7I8&_nc_ht=scontent-lht6-1.xx&oh=c210cc2f4d55813def3d8ad93f918d23&oe=5EC68518

Salt, pepper, and a little garlic

Image: https://scontent-lht6-1.xx.fbcdn.net/v/t1.0-9/36481178_10156251049868726_1103182605043367936_o.jpg?_nc_cat=103&_nc_sid=0be424&_nc_ohc=ce2EEj9Xt2IAX8XirD0&_nc_ht=scontent-lht6-1.xx&oh=056b028fcf61a3cb5190610d0c9d06cc&oe=5EC56FBC

Minion method for coals, Oak and Hickory woods

Image: https://scontent-lht6-1.xx.fbcdn.net/v/t1.0-9/p720x720/36454467_10156251049913726_157136450880536576_o.jpg?_nc_cat=103&_nc_sid=0be424&_nc_ohc=DNeNnwYI6WEAX-4zbvC&_nc_ht=scontent-lht6-1.xx&_nc_tp=6&oh=d53915b7c0c6dedef9cf6b2130b01d8a&oe=5EC8E44C

About 2AM

Image: https://scontent-lhr8-1.xx.fbcdn.net/v/t1.0-9/p720x720/36412439_10156251836968726_1321728141839826944_o.jpg?_nc_cat=102&_nc_sid=0be424&_nc_ohc=j0p21eJjRWwAX9R4jJq&_nc_ht=scontent-lhr8-1.xx&_nc_tp=6&oh=8fa1730179dbfd12827184e1393c2a60&oe=5EC74382

Ready for resting

Image: https://scontent-lhr8-1.xx.fbcdn.net/v/t1.0-9/36474869_10156251837003726_7132216820517306368_o.jpg?_nc_cat=101&_nc_sid=0be424&_nc_ohc=lp2P7YnHBYwAX9vXFrD&_nc_ht=scontent-lhr8-1.xx&oh=0fd5c962bf8b46512dfd85e96a9d03ce&oe=5EC62462

After I split the flat from the point - using the point to make burnt ends. The cubes could have been a little smaller, but so what!

Image: https://scontent-lht6-1.xx.fbcdn.net/v/t1.0-9/36448177_10156252279233726_3275591150852898816_o.jpg?_nc_cat=105&_nc_sid=0be424&_nc_ohc=CRdhTIyFBfwAX-NcKpw&_nc_ht=scontent-lht6-1.xx&oh=8dcd0c8ca033f57b494855c837be7e41&oe=5EC5B451

and just for fun, a pic from a few years ago of a butterflied pork shoulder with a lovely bark, you can see how moist the meat is in the cracks in the bark. That was a rub with salt, pepper, cumin, paprika, garlic, onion and a shit load of brown sugar, with a little american yellow mustard to help it get in the cracks.

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