*****Official 2013 BBQ Thread- it's sizzlin'!!!!*****

Glaucus said:
Thats my worry with supermarket stuff is the consistency, that's where it likely to fall down. Co-op was utterly useless and that was when I was direct grilling.

So far two bags of tesco and its been top notch.

And when you have several kilos of expensive meat slow cooking you don't wont inconsistency, but I will keep going with tesco.
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Yeah, completely fair point. I was wondering about consistency myself.

That said, the first time we tried to use the pro coal was hilarious. We had no idea how difficult it was to get it going and just assumed we could do it in the chimney as normal. After about three attempts that did little more than warm up the coal we tried stick it above a gas hob for 30 minutes with the result of one tiny corner of it being kind of lit. Eventually googled/realised that you need to light it with other less-good coal :p (Not really related but I felt like sharing the story)
 
FrenchTart said:
Yeah, completely fair point. I was wondering about consistency myself.

That said, the first time we tried to use the pro coal was hilarious. We had no idea how difficult it was to get it going and just assumed we could do it in the chimney as normal. After about three attempts that did little more than warm up the coal we tried stick it above a gas hob for 30 minutes with the result of one tiny corner of it being kind of lit. Eventually googled/realised that you need to light it with other less-good coal :p (Not really related but I felt like sharing the story)
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Well I'm glad you did share the story, as I'd have never known that! I'll try lighting cheaper charcoal on the bottom level of the starter and see how that goes :)

As an aside, anyone got a rough cost of 4kg butcher-bought pork shoulder, bone in?
 
Last batch of coal from Co-op was an utter joke here. Lighting chimney an the back corner of the garden, other half took a photo of me squinting at the houses affected :p


smoke by Peige101, on Flickr

Tesco has historically been fine for me, I did buy 9kg for £7.50 on sunday for the next bbq but today I've also found ausie heat beads and ordered some of those.
 
FrenchTart said:
You're pretty much bang on the money with all of your assumptions to be honest. I've never seen hot smoking done at lower than ~110C (but I could easily just not know about it:p) and that's definitely the temperature to go for when cooking pulled pork, brisket, etc. You're probably already aware but just in case you aren't: temperatures that meat is "done" at is generally a lot lower than the target temperature for pulled pork and brisket/etc. Tougher cuts tend to want higher temps and you'll eventually be wanting it to be about 90C internal temperature. I recommend a probe you can stick in the meat and leave there. There are some cheap temperature probes on ebay that do the job well enough (not as shiny as the £60 wireless ones people rave about but 1/10th the price).
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If you're smoking leaner meats, or cuts with less connective tissue, e.g. standing rib roast, you should consider going lower than 110C.
 
So my ProQ Excel arrived :D I've put it together I do have a little concern though, two of the clips (one on the lid another on a stacker) are lose when in the locked position, anyone else experienced this?
 
PaulStat said:
So my ProQ Excel arrived :D I've put it together I do have a little concern though, two of the clips (one on the lid another on a stacker) are lose when in the locked position, anyone else experienced this?
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Nice! :D

I've seen it on my friend's Amigo (but they don't have the issue on their Excel). I don't think it's a problem personally as long as you feel it will be safe to lift the entire thing by the handle when it's loaded. Well, as safe as that can ever be at least ;)
 
oli collett said:
East London Steak Co

I think that might be a bit much!
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Thanks, just put an order in, can't wait to try 60day aged steak

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& Reymond that's awesome BBQd popcorn
 
Halloumi!

Some supermarkets do it flavoured as well. I've seen recipes for grilled lettuce.

Consider the ability to wrap things in foil and have them 'bake' - so mushrooms with a filling or halves of peppers.
 
What monkeyspank said, but wrap them in foil. They'll be awesome.

Also, if they're one of those veggies that won't eat meat but think it is still ok to eat fish because they don't have any feelings, then you could do something like teriyaki prawn kebabs. They're lovely even for meat lovers!
 
I've got to say and sure will be shot down for saying it - but ASDA's spicy chicken wings (even the cheap economy ones they sell) are IMO delicious, big and BBQ very well.
 
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