* Official 2015 BBQ Thread - Sun is out, time to broil!! *

Maccapacca · 8 Mar 2015 at 12:45

There's a big ball of fire in the sky

What are you cooking?

I'm cooking some thighs in a chilli and smoked sea salt rub.

doggo · 8 Mar 2015 at 13:00

I did a beer can chicken yesterday. Used The Reverend James and it's given the chicken a great flavour. Looking forward to the next bit of nice weather so I can light up the barbie again.

Maccapacca · 8 Mar 2015 at 14:43

No need to wait -16 Sweden

FrenchTart · 8 Mar 2015 at 14:55

Wanted to BBQ yesterday but may well end up doing it today instead. The weather has even turned sunny so it'd be rude not to.

FrenchTart · 8 Mar 2015 at 16:18

Whelp, shop shut earlier than I expected and tbh I'm feeling lazy. BBQ can wait

randomshenans · 8 Mar 2015 at 16:20

I look forward to a good BBQ. I think I'm going to arrange one. Meat is needed. I need low n slow.

Maccapacca · 8 Mar 2015 at 16:44

I've got a massive lump of pork shoulder to do next weekend for Mothers Day, I'm thinking BBQ.

randomshenans · 8 Mar 2015 at 18:47

Yes. Always yes.

FrenchTart · 8 Mar 2015 at 19:52

Definitely

If I'm in the house for long enough I'll be BBQing for certain. It's a shame that getting a bark is near impossible when combining sous-vide with BBQ as it'd be so nice to smoke for a bit in the evening and then stick the brisket/whatever in the SV until the following afternoon/evening and enjoy it. One disadvantage of a cheaty pellet smoker - leaving it unattended whilst you're out is a no-no

FrenchTart · 14 Mar 2015 at 21:04

3.25kg brisket injected with beef stock and covered in rub (salt and pepper mostly, a few other bits) ready to go on the smoker tomorrow. 5am start though, waa.

Maccapacca · 15 Mar 2015 at 08:29

Boneless pork shoulder in the bbq for later.

One smoked Cuban style
One salt and pepper

Nom nom nom

FrenchTart · 15 Mar 2015 at 18:10

Turned out pretty well. Not the best I've ever done but damn tasty

Glaucus · 15 Mar 2015 at 19:41

Oh man that looks good, look at that ring and juiciness.

FrenchTart · 15 Mar 2015 at 21:05

It was pretty tasty. Ideally I'd have left the beef on the heat for a little longer but I decided to pull it out early and rest it without venting as a kind of half-way ground. It worked pretty well

Adding star anise to the rub once again really accentuated the meaty flavours of the beef but I'm still not sure if I find it a bit overpowering. This was about 2/3rds of a single star for the whole 3.25kg of beef but even then it was strong. Last time I used 1/2 a star for about 2.2kg and it was good so I'll probably go back to that kind of ratio next time.

Rich_L · 15 Mar 2015 at 21:06

Oh yus that looks outstanding

FrenchTart · 15 Mar 2015 at 21:12

Cheers

It was really good actually though the desert afterwards was better imo - the SeriousEats cream-cheese wontons recipe with home made dulche del leche. We all thought we were full to the point of physical pain by the time we were done with the brisket...then we couldn't resist the wontons

Rich_L · 15 Mar 2015 at 21:33

Ahhh I saw that recipe it looked ridiculously good. Been saving a bunch of those dumpling recipes with a view to working through them over the next couple months

FrenchTart · 15 Mar 2015 at 21:36

I've made the pork and cabbage (though I added kale too) gyoza and the above wontons so far... Both awesome

The Sichuan wontons are next on my list, though I'll probably mess with the recipe a little before making them.

timmeh · 15 Mar 2015 at 21:41

Pork tenderloin stuffed with jalapeño and cream cheese then wrapped in bacon. Basted with bbq sauce when the internal temp was 155F, removed at 165F then put under the grill/broiler for a few minutes to crisp it up. It's sooo good.

FrenchTart · 15 Mar 2015 at 21:45

That looks damn tasty. I'd probably do tenderloin to a little lower temp personally but I can't argue with your results

***** Official 2015 BBQ Thread - Sun is out, time to broil!! *****

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* Official 2015 BBQ Thread - Sun is out, time to broil!! *