Soldato
*****Official 2013 BBQ Thread- it's sizzlin'!!!!*****
- Thread starter Youstolemyname
- Start date
Thanks, I have to order some stuff from there, some interesting cuts and some big steaks.
After payday I see a 1kilo porterhouse incoming.
Oh and I need to try that brisket on the bone, on the bbq.
And
rump cap
Short ribs
The butchers dog
Pork butt, wow someone who actually does US cuts.
After payday I see a 1kilo porterhouse incoming.
Oh and I need to try that brisket on the bone, on the bbq.
And
rump cap
Short ribs
The butchers dog
Pork butt, wow someone who actually does US cuts.
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Soldato
I'll see how I get on at the weekend
On a different BBQ note - anyone got any ideas on storing drinks and whatnot? I'm going to be BBQing for about 50 people in August and I don't have a big fridge. I could probably fit in a bit of drink but I was wondering about some cool boxes to keep drink in for during the day and rotate things as the day goes on. Any ideas? Or am I just as well off getting some basic buckets + ice?
Soldato
Ah cool (excuse the pun)! I might get some dry ice shipped in too, would be a bit more interesting than ice, although I expect some idiot will burn themselves when drunk! Would also mean I can make instant ice cream too!
Soldato
I also use those big containers, with some of the frozen ice packs for cool bags dumped in. You can also chuck in ice cubes from the supermarket, though I keep them in the bags rather than pour the ice cubes out (stay frozen a bit longer).
Oh god, that ELSco has to many cool things. Just had a look and just the stuff I really want £186, I can see me being poor next month.
60day ages sirloin, hell yeah.
They even do the entire brisket American style, albeit it 60kilos and almost £50
60day ages sirloin, hell yeah.
They even do the entire brisket American style, albeit it 60kilos and almost £50
Man of Honour
Wow:
http://www.eastlondonsteak.co.uk/the-cuts/packer-cut-brisket.html
I want that sooo much.
Thanks for the reply /re the goat shoulder btw. I'll let you know what she ends up doing with it
Caporegime
Why not? I drilled a hole in mine and installed one so you can see it when the lid is shut. Then use the vents to control the temperature, the barbecue is now my oven
Why not? I drilled a hole in mine and installed one so you can see it when the lid is shut. Then use the vents to control the temperature, the barbecue is now my oven
What thermometer is that please and did you have any issues drilling into the Weber? We go our's last weekend and it's something I have been thinking about doing to it.
Thanks
Caporegime
This is what I got.
http://www.amazon.co.uk/Barbecue-Sm...=1372967022&sr=8-1&keywords=smoke+thermometer
Underside, my friend added a washer under the wing nut. The hole need to be larger than the thread, not just the thermometer section.
I am not skilled at doing this or have the tools so I enlisted the help of my friend who is, he install commercial ventilation for big companies/government buildings for a living so has all the tools. He started drilling with a small drill bits, moving to a larger one. He made it look really easy and was done in a few minutes.
http://www.amazon.co.uk/Barbecue-Sm...=1372967022&sr=8-1&keywords=smoke+thermometer
Underside, my friend added a washer under the wing nut. The hole need to be larger than the thread, not just the thermometer section.
I am not skilled at doing this or have the tools so I enlisted the help of my friend who is, he install commercial ventilation for big companies/government buildings for a living so has all the tools. He started drilling with a small drill bits, moving to a larger one. He made it look really easy and was done in a few minutes.
Finally found something that looks better then the weber trolley one, anyone have one of these http://www.bbqworld.co.uk/napoleon-charcoal-kettle-nk22ckc.asp Cast Iron cooking grate and heat diffuser, just looks a better bbq and cheaper then the weber as i don't really want the ignition thing it has.
I have bought a small joint of lamb with the idea of doing it on the bbq.
Unfortunately my bbq doesn't have a lid. I guess I should cook it for a bit in the oven first. Anyone got tips on how long to cook it for so I can finish it off on the bbq?
Unfortunately my bbq doesn't have a lid. I guess I should cook it for a bit in the oven first. Anyone got tips on how long to cook it for so I can finish it off on the bbq?
Lambs like steak you can have it pink in the middle, in fact you can cook a leg from frozen normally.
Can you cut it up to manageable chunks and grill
Can you cut it up to manageable chunks and grill
Had some lamb last weekend that had been cooked for 14 hrs gorgeous
Soldato
I have a 100% bbq weekend starting from last night.
I refuse to cook anything in the oven this weekend feeding only myself. Got a nice selection of stuff but mainly tuna steaks as trying to be healthy.
Having the charcoal starter thing makes like so easy no longer is lighting the bbq blood and sweat its just so easy.
I refuse to cook anything in the oven this weekend feeding only myself. Got a nice selection of stuff but mainly tuna steaks as trying to be healthy.
Having the charcoal starter thing makes like so easy no longer is lighting the bbq blood and sweat its just so easy.
Soldato
Just a standard BBQ today, burgers, chicken legs and pork, mushroom and pepper kebabs. Oh and the ever present corn on the cob (some with smoked paprika). Some left for snacking later as well
Soldato
Some brisket today:
Pretty good, but not as good as last week's ribs. It took ages to get through the stall, and took 9 1/2hrs to cook even though it was only a 2kg piece! Got tons of leftovers too as there was only two of us.
Tomorrow I'm cooking a pork butt and rump cap. Rump cap shouldn't take long but I'll be giving the butt a good 8-9hrs. Only problem is, I basically ordered a ton of meat but forgot to invite anyone over, so if anyone is around West London tomorrow evening and is feeling hungry, get in touch!
Pretty good, but not as good as last week's ribs. It took ages to get through the stall, and took 9 1/2hrs to cook even though it was only a 2kg piece! Got tons of leftovers too as there was only two of us.
Tomorrow I'm cooking a pork butt and rump cap. Rump cap shouldn't take long but I'll be giving the butt a good 8-9hrs. Only problem is, I basically ordered a ton of meat but forgot to invite anyone over, so if anyone is around West London tomorrow evening and is feeling hungry, get in touch!