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you served 6 with 4lb of meat ? made 2 16oz rumps tonight one each for me and the wife .. bit of salad, coleslaw ... you must be a bit shy
*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
- Start date
you served 6 with 4lb of meat ? made 2 16oz rumps tonight one each for me and the wife .. bit of salad, coleslaw ... you must be a bit shy
I was surprised how far it went, but yeah if you're eating 16oz each you'll probably need a big shoulder...
Soldato
Thanks both,
To be fair, if it's just me and my wife, I have a 1.5kg shoulder, it will feed us + do lunches for 3-5 days ahead.
- Did you bother wrapping at all? I usually just use a slow cooker, sitting in some sort of beer / lader / cider, so on the smoker will be new
- Any clue on the time it took to reach temp cooking at 115c? Just for timing, a good idea from other experiences would be welcome
To be fair, if it's just me and my wife, I have a 1.5kg shoulder, it will feed us + do lunches for 3-5 days ahead.
- Did you bother wrapping at all? I usually just use a slow cooker, sitting in some sort of beer / lader / cider, so on the smoker will be new
- Any clue on the time it took to reach temp cooking at 115c? Just for timing, a good idea from other experiences would be welcome
Thanks both,
To be fair, if it's just me and my wife, I have a 1.5kg shoulder, it will feed us + do lunches for 3-5 days ahead.
- Did you bother wrapping at all? I usually just use a slow cooker, sitting in some sort of beer / lader / cider, so on the smoker will be new
- Any clue on the time it took to reach temp cooking at 115c? Just for timing, a good idea from other experiences would be welcome
I said this ^^ in relation to a question about a lamb shoulder, but the same thing applies to pork.
Soldato
Interesting, thanks.
Faster sounds great as 8-12 hours worries me, rather not be doing it overnight
So I assume, let it smoke 1-2 hours, then either wrap it (or not) and let it continue to get to temp for X hours?
Interesting, thanks.
Faster sounds great as 8-12 hours worries me, rather not be doing it overnight
So I assume, let it smoke 1-2 hours, then either wrap it (or not) and let it continue to get to temp for X hours?
I've had some shoulders take 20 hours at low temps. At 150c I can get a 2.2kg shoulder from Costco done in 6-7 hours. It doesn't seem to take much longer to do a 4kg one vs a 2kg in my experience.
I generally smoke it until the internal temp hits 70-73c (or it has clearly hit the stall) and then double wrap it tightly in butcher paper and put it back until it's done. You'll get a thousand more opinions so just try all the various methods until you find one that works for you
Thanks both,
To be fair, if it's just me and my wife, I have a 1.5kg shoulder, it will feed us + do lunches for 3-5 days ahead.
- Did you bother wrapping at all? I usually just use a slow cooker, sitting in some sort of beer / lader / cider, so on the smoker will be new
- Any clue on the time it took to reach temp cooking at 115c? Just for timing, a good idea from other experiences would be welcome
Nope, as I used the Sous Vide, I just put it on to get the crust, bowl of water to keep some moisture in the Kamado, came out spot on, enough moisture still in it.
Soldato
I like the sound of the butchers paper if I'm honest to help keep the moisture in. I may also try a smaller joint by the sounds of it
That said, I only have foil right now and a quick google shows various options and some being quite pricey. Any recommendations? I imagine it will be used in the future for other bits also
PS. Just stumbled across this, WoodSmoke 20. National Smokers & BBQ Weekend 31st July - 2nd August 2020. Not sure how big it is, but could be good excuse to get away from the kids for a day or 2
- if it goes ahead of course.
Last edited:
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few people off here that may be going .. https://www.woodsmokeforum.uk/ all have there fingers crossedI like the sound of the butchers paper if I'm honest to help keep the moisture in. I may also try a smaller joint by the sounds of it
That said, I only have foil right now and a quick google shows various options and some being quite pricey. Any recommendations? I imagine it will be used in the future for other bits also
PS. Just stumbled across this, WoodSmoke 20. National Smokers & BBQ Weekend 31st July - 2nd August 2020. Not sure how big it is, but could be good excuse to get away from the kids for a day or 2
Most decent BBQs will have a weatherproof cover available.
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oil or grease it if your not going to use it .. or spark t up and use it .. a bbq is not just for summer
All of mine are stored outside year round! My Master Touch has a bit of corrosion at the back, but that is from where the missus managed to push it over and dent the bowl and crack the porcelain.
My little Weber has been uncovered for years and looks in perfect condition, my WSM has the cover it came with and I bought a cheap cover for my MT on Amazon that does the job. They do all get used throughout the year though so no point in putting them away.I had a couple steaks from Meat Matters on the BBQ the other night. They were fantastic pieces of meat! I did a reverse sear for about 25mins at a low temperature then blasted them over the Vortex for a couple minutes. The reverse sear works really well on thicker steaks, they were perfectly rare in the middle but nice and charred on the outside.
Soldato
Did a spatchcock Piri Piri chicken on Tuesday, ended up ruining Nandos for myself as it was so good!
Sauce was simply:
12 cloves of garlic
2 red chillies
Dired Oregano
Smoked Paprika
Bay Leaf
Black peppercorns
Olive oil
Dry brined the chickens in salt for about 6 hours before cooking, then cooked to 160f in the breast over one chunk of applewood in my Aldi Kamado.
Results speak for themselves:
Sauce was simply:
12 cloves of garlic
2 red chillies
Dired Oregano
Smoked Paprika
Bay Leaf
Black peppercorns
Olive oil
Dry brined the chickens in salt for about 6 hours before cooking, then cooked to 160f in the breast over one chunk of applewood in my Aldi Kamado.
Results speak for themselves:
Soldato
Thanks @thewanted
I think i'll probably leave out the applewood next time however, eating the left overs for lunch the past few days the smoke flavour is seriously overpowering!
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Question: do you still oil a steak if its going on the BBQ?
I like to think I can cook a mean steak in my cast iron skillet but never seem to have much success on the BBQ, mainly because I seem to get a load of black liquid oozing out of it
I like to think I can cook a mean steak in my cast iron skillet but never seem to have much success on the BBQ, mainly because I seem to get a load of black liquid oozing out of it
Associate
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- 22 Oct 2019
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I do but use beef tallow.Question: do you still oil a steak if its going on the BBQ?
I like to think I can cook a mean steak in my cast iron skillet but never seem to have much success on the BBQ, mainly because I seem to get a load of black liquid oozing out of it
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Excellent inspiration in this thread. Keep it coming ya'll!