2012 BBQ Thread!!

Glaucus

Glaucus

Glaucus

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Seeing as it's a sizzling 30degrees ;) I though I would throw the new BBQ and test it out. I should say that's in fahrenheit.

So new BBQ a 57cm Cadic kettle.
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Did Memphis style ribs
http://bbq.about.com/od/rubrecipes/r/Memphis-Rub.htm

Ingredients:
1/2 cup paprika
1/4 cup garlic powder
1/4 cup mild chili powder (use medium or hot to kick up the heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice

Mop sauce:
1cup cider vinegar
2tabelspoons Dijon mustard
Salt

BBQ kidney beans:
1can kidney beans in chili sauce
1small onion
5 mushrooms
1red pepper
BBQ sauce
Brown sugar
Cider vinegar
Chilies
Soy sauce
1 garlic clove


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Well Memphis rub is full packed of flavour, however you need the vinegar based mop and it need a good mopping straight before serving. It makes a nice alternative but I'm still a BBQ sauce type of man.

As for BBQ the ring of charcoal seems to cook evenly but doesn't leave much room for food.
I used a chimney full roughly 3.5kilos. thought I had temp set nicely came back after 30mins and it was 500F :eek: so slightly singed ribs. Close bottom and top vents off and managed to get it down to 350F, next time will try 1/2-2/3 of a chimey and see if I can get temps lower. Will also only put it on 2 "sides" increasing cooking area.

I got this charcoal
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Really impressed with it, it's been on two hours and still going fine with no drop in heat yet. Will keep it going despite finishing cooking. To see how long it lasts.
 
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Hood job rich and that's a manly sized grate indeed.

As for the charcoal, amazing after two hours 45 had to start opening up the vents and after 3hours15 still going fine. Had to go to work, so not sure how long it lasted and no evil evil sulphur tasting ash like webber charcoal.
 
8hr shift done, BBQ being fired up :D


Today is stuffed leg of mutton covered in bacon.
No idea what stuffing will be like.
Bread crumbs, egg, onion, garlic, bacon, mint sauce, bourbon, paprika, cayenne pepper, corriander seed.

Got bourbon, brown sugar, mint sauce mop sauce to glaze bacon with.

It's all about the experimenting, see how it goes.
 
To my shock after 3hours of heat and then being left there's a fair amount of coals left
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Obligatory manly fire starting pic
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Stuffing, added a whole egg, far to wet, so the textures going to be wrong, no idea what it will taste like, I just bunged it together.
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The main meat
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My rubbish butchering skills I need a butchery course.
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Roll it back up, found out I ran out of butcher string, so improvised.
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Cooking for about 1hr, hottwe than I would like, need to use less charcoal. All notice I've set up the BBQ in the more tradition indirect cooking. Gives loads more cooking area.
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Will update this post as time goes on.

Temperature crept again, not sure why. Maybe I didn't put the lid on properly or something else.
This is why I'm doing BBQ for my self, before the season really kicks in. See the thermometer, almost 500 :(. Thank god it's covered in bacon, worst case, I'll have to ditch bacon.
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The potatoes in the light
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Those should make some tasty potatoe salad.

Well as you can tell bacon was errrr burnt, meat inside was fine, not as tender as I wanted but then it didn't have 6hours. I really have to figure out this temperature controll. The stuffing was wrong as well. Done bourbon and mint before and it's worked. But not so great in this. I'm thinking African spices or Moroccan would be so much better. Possible a date or apricot stuffing.

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Pretty sure I have another mutton and a brisket in the freezer so more practice needed. I will get there before the season starts. Also need a torch or something. Couldn't see **** all towards the end.
 
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I found a place selling the plum heat beads in bulk and me being stupid, didn't save the link now I can't find it. They did different size orders for like £7-£300
 
Can't say I've looked for codes. Really need to get into the habbit.

I've used meat packs before and I've had rosedevon saved for this seasons BBQ. I prefer stuff racked up, especially for slow cooking.

So you need to be careful buying online as they often don't say racks or individual which is annoying.
 
Looks better, went round a mates for sausages and burgers. Still great, but no proper all afternoon BBQ. Preliminarily arranged for BBQ on Sunday weather dependent, got conformation, meat for home made sausages are coming Wednesday.
 
Bennie-Mac said:
Does anyone know if you can get corn on the cob still in its husk at any of the major supermarkets? Will hopefully be getting a non **** BBQ in the coming weeks and am planning all sorts of wonderous things thanks to an evening of watching delicious bbq related youtube videos.
Click to expand...

In season you can, certainly got it in tesco last year. I think main season is slightly later though. Green grocers are 99% always in husks.

Love corn on the cob
 
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