The BBQ Thread.

strumjoughlamps · June 2020

Has anyone watched Barbecue on Netflix? I quite enjoyed it

breakstuff · June 2020

Looks good @Longtallronnie ;

Longtallronnie · June 2020

Thanks dude.

HAL9000 · June 2020

Can’t be bothered reading the whole thread so...

Anyone use those PTFE/copper BBQ sheets/mats that are supposed to help keep the BBQ clean?

Any good?

Thanks

strumjoughlamps · June 2020

HAL9000 said:

Can’t be bothered reading the whole thread so...

Anyone use those PTFE/copper BBQ sheets/mats that are supposed to help keep the BBQ clean?

Any good?

Thanks

A clean bbq is a bbq not used properly.

shaunyshaun1234 · July 2020

HAL9000 said:

Can’t be bothered reading the whole thread so...

Anyone use those PTFE/copper BBQ sheets/mats that are supposed to help keep the BBQ clean?

Any good?

Thanks

Have to agree with @strumjoughlamps here!

Also wouldn't the sheet stop the "charcoaly" goodness getting to the food? May aswell cook in an oven!

Longtallronnie · July 2020

So how often and how thoroughly do you clean your bbq?

I’ve emptied the ash/coals from yesterday’s cook but I haven’t cleaned the grills yet.

Would you clean them now or wait til next time you use it - then go over it with balled up foil when it’s hot?

I plan to periodically give it a proper clean, degreasing etc to keep the vents moving freely but can’t be arsed with doing it every time.

springhead · July 2020

I just brush the grill while it's still hot after I've finished cooking. Ball of foil or quality brush - my boys gave me the Weber one as a fathers day present and it's very good.

breakstuff · July 2020

Interesting vid by Pitmaster X. Pulled pork in three hours, with better results than slow and low.

nanoman · July 2020

Watched that yesterday. I wonder how much is down to the quality (and price) of the Iberico pork shoulder. Worth a try with a cheaper cut though

fretmeister · July 2020

Longtallronnie said:

So how often and how thoroughly do you clean your bbq?

I’ve emptied the ash/coals from yesterday’s cook but I haven’t cleaned the grills yet.
Would you clean them now or wait til next time you use it - then go over it with balled up foil when it’s hot?

I plan to periodically give it a proper clean, degreasing etc to keep the vents moving freely but can’t be arsed with doing it every time.

a ha hahahahahahahahahahahahaha!

The grill gets a rub with balled up foil every cook when it's hot

The rest doesn't.

In a smoker that grease helps seal up any other air gaps!
Unless it actually gets mold in it, it doesn't get cleaned. The heat kills everything nasty.

fretmeister · July 2020

Tomorow supplies have arrived

Image: https://scontent-lhr8-1.xx.fbcdn.net/v/t1.0-9/82891166_10158161871303726_6260835748760898211_o.jpg?_nc_cat=107&_nc_sid=110474&_nc_ohc=rnSlGDHUJRoAX-E_R7_&_nc_ht=scontent-lhr8-1.xx&oh=112700580aa234b04bbe815b828e57c4&oe=5F241DA2

Look at that bavette!!

Image: https://scontent-lht6-1.xx.fbcdn.net/v/t1.0-9/106586934_10158161871313726_7492616481061875404_o.jpg?_nc_cat=103&_nc_sid=110474&_nc_ohc=1gyzvMouDGsAX_2JCtC&_nc_ht=scontent-lht6-1.xx&oh=8c7006492bc830ba01da111aba293f3e&oe=5F24CB5A

That's going to be awesome.

nanoman · July 2020

Looks good. I'm going to try a brisket this weekend

fretmeister · July 2020

nanoman said:

Looks good. I'm going to try a brisket this weekend

Got a proper one or a rolled one?

nanoman · July 2020

Neither yet. Trip to the local butcher this afternoon to see what they have

nanoman · July 2020

Is a rolled brisket a big compromise? Also, a full packer would be too big so am I right in thinking the flat would suit me better than the point if I prefer my beef less fatty?

fretmeister · July 2020

nanoman said:

Is a rolled brisket a big compromise? Also, a full packer would be too big so am I right in thinking the flat would suit me better than the point if I prefer my beef less fatty?

Rolled ones don't tend to work well. They don't cook right.

Full pack will freeze well after cooking. I do 1 or 2 of them a year and then freeze about half of it. I use the frozen bits in chilli con carne etc and the smokey flavour is lovely in that. Point works really well for that as the fat breaks down more and gives it a great flavour

A flat is a good compromise though, you get those lovely slices and it takes the bark well.
The point is needed if you want burnt ends.

fields5069 · July 2020

Next door have just trumped their no-warning barbecue shenanigans with a wood-fired hot tub. Genius. We have just taken delivery of a paella kit so that's coming out this weekend, plus I'll have to step up my garden waste fires if I'm going to keep up.

nanoman · July 2020

The butcher had a full packer, 6kg brisket but I got the fear as it looked monstrous so I've ended up with a 3.2kg flat. Roll on tomorrow

fretmeister · July 2020

nanoman said:

The butcher had a full packer, 6kg brisket but I got the fear as it looked monstrous so I've ended up with a 3.2kg flat. Roll on tomorrow

It will be great.

Next time get the full pack!

nanoman · July 2020

If this goes well I will do. Impressed with my local butcher. The meat looks great.

Also chatted with a Weber rep who was the one other punter allowed in the store when I was in and he said snake over minion for brisket to hold the lower temps. Also to remove the fire bricks I used for the pulled pork and just use a foil shield on the side nearest the coals, if needed

fretmeister · July 2020

I've got a Smokey Mountain for long cooks so fortunately I don't have to do any of that!

Longtallronnie · July 2020

Might do some lamb kebabs this weekend using the same marinade I did the chicken thighs with.

What cut of lamb do you think would work best?

Either that or I fancy a leg of lamb with a chermoula marinade.

nanoman · July 2020

All I know about lamb is the best one I ever had was shank. And that mint should be involved.

I'm trying Pitmaster Xs Chimichurri sauces to go with the brisket. I don't even know if I like parsley that much but he's annoyingly persuasive

Longtallronnie · July 2020

Lamb kebabs today were pretty awesome.

Here’s the marinade recipe of anyone fancies trying it.

1 cup whole-milk Greek yogurt
2 tablespoons freshly squeezed lemon juice, or more to taste
2 tablespoons olive oil
2 tablespoons ketchup
6 cloves garlic, minced
1 tablespoon Aleppo red pepper flakes
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon paprika
⅛ teaspoon ground cinnamon

Whisk it all up, coat the lamb/chicken and refrigerate for a few hours. On the grill til they’re done then chuck into some toasted flatbread with salad and mayo. Lovely jubbly.

I left the chilli flakes out so the eldest would eat it.

fretmeister · July 2020

That sounds ace.

Definitely going in my marinade plans.

nanoman · July 2020

Brisket is not worth the faff on a kettle bbq imo. Results were decent if a bit dry in the thinner bits. 10 hour cook and then 2 hours rest. Think I'll stick to pulled pork and smaller beef cuts

fretmeister · July 2020

I only ever do a full brisket on my water smoker.

But just a point or just a flat is fine on a kettle.

springhead · July 2020

I did beef cheeks recently, as I couldn't be bothered with the duration of doing brisket. Took about 4 hours and very good result.

phil_b · July 2020

I have been doing a few kebab skewer lately and I have decided I need a skewer rack. the one O have seen all seem to be small. does anyone know where I can get a good one

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