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

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.

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.

No need to wait -16 Sweden

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.

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

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

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

Yes. Always yes.

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

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.

Boneless pork shoulder in the bbq for later.

One smoked Cuban style
One salt and pepper

Nom nom nom

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

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

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.

Oh yus that looks outstanding

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

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

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.

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.

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