I got four bags of this stuff recently, very good stuff, but pricey
http://www.hotsmoked.co.uk/charcoal-firelighters/cat.13.html/prod_76.html
*****Official 2013 BBQ Thread- it's sizzlin'!!!!*****
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I got four bags of this stuff recently, very good stuff, but pricey
http://www.hotsmoked.co.uk/charcoal-firelighters/cat.13.html/prod_76.html
Tried indirect cooking over the weekend.
Firstly I went with the tescos briquettes and they worked perfectly, burned for 5 hours easily.
Food wise, mixed results. Tried pulled pork but the joint really didn't "pull" after it was cooked and it tasted quite hammy to me, didn't enjoy.
Tried roasting a chicken and although it appeared to have cooked will and probed correctly on the thick parts when I cut into it the legs were still showing signs of blood around the bone which obviously was not edible.
I think the problem is that the heat was very uneven inside the bbq. I had coals with a water tray over them on the griddle (so water bubbling and simmering all afternoon with top ups every now and then) and then a water tray under the meat on the opposite side which just seemed to end up catching juices.
When I was cooking the pork the probe showed around 175 at the top of the bbq but when I stuck it further in it dropped below 100. With the chicken I had it higher, around 220 but again if I probed lower the temps dropped right away.
Is this normal? Also with the vent, do you position it over the coals or the meat or doesn't it matter?
I found I could hold the temperature (all be it in one spot) pretty well but the differences in zones was the problem, wondering if perhaps the water tray below wasn't needed and was dragging down the temps.
Firstly I went with the tescos briquettes and they worked perfectly, burned for 5 hours easily.
Food wise, mixed results. Tried pulled pork but the joint really didn't "pull" after it was cooked and it tasted quite hammy to me, didn't enjoy.
Tried roasting a chicken and although it appeared to have cooked will and probed correctly on the thick parts when I cut into it the legs were still showing signs of blood around the bone which obviously was not edible.
I think the problem is that the heat was very uneven inside the bbq. I had coals with a water tray over them on the griddle (so water bubbling and simmering all afternoon with top ups every now and then) and then a water tray under the meat on the opposite side which just seemed to end up catching juices.
When I was cooking the pork the probe showed around 175 at the top of the bbq but when I stuck it further in it dropped below 100. With the chicken I had it higher, around 220 but again if I probed lower the temps dropped right away.
Is this normal? Also with the vent, do you position it over the coals or the meat or doesn't it matter?
I found I could hold the temperature (all be it in one spot) pretty well but the differences in zones was the problem, wondering if perhaps the water tray below wasn't needed and was dragging down the temps.
Water on top of the coals isn't needed. Never ever seen that done.
The pan below the meat with water in it, is mainly to catch the juices so you don't have fat all over the bbq which will flame up with a acrid flames if you put coal over that side.
Doesn't sound like you cooked the pork long enough.
And with chicken when you say sign of blood what do you mean? Chicken can remain pink even when cooked. It's the liquid/opacency you look at.
My bbq doesn't allow it, but I would put vents over the meat, but I doubt it makes much difference.
The pan below the meat with water in it, is mainly to catch the juices so you don't have fat all over the bbq which will flame up with a acrid flames if you put coal over that side.
Doesn't sound like you cooked the pork long enough.
And with chicken when you say sign of blood what do you mean? Chicken can remain pink even when cooked. It's the liquid/opacency you look at.
My bbq doesn't allow it, but I would put vents over the meat, but I doubt it makes much difference.
Man of Honour
For low and slow you want to keep the water so please don't get rid of it
Sounds to me that you need to cook your food for longer and use temperature probes more. Pulled pork especially you're looking at 9 hours or so. You need to stick a temp probe in the thickest part of the meat and only take the meat out when that temperature is showing over 90C. You might even find that 95C works better.
Position of the vent doesn't matter too much but with a kettle BBQ I would place it as per this
For bbq chook I slash the thighs to the bone and open up the cavity ie don't stuff it.
Or beer but it then it'll steam inside out as well
Or beer but it then it'll steam inside out as well
Soldato
Does anyone have a tip top recipe for a BBQ sauce/marinade? Thinking mostly for ribs, but I detest sweet BBQ sauce so a spicy more authentic one would be great. Anyone willing to share?
The pork was cooked and I had probed it so knew it was ok, it just didn't soften enough I think, I did it for 6-7 hours so thought it should at least be approaching what was needed. We still ate it and the kids thought it was lovely, I wasn't so keen.
The chicken had actual blood around the leg bones, not just pink. The breasts were probing the correct temps and were indeed cooked.. It was in for 3 hours.
I won't give up but the first experiences of it weren't great! I think what I wasn't expecting was the variation in temps within the bbq, I guess I thought if the breast was cooked then below would be but that wasn't the case, I shall probe vigorously next time
The chicken had actual blood around the leg bones, not just pink. The breasts were probing the correct temps and were indeed cooked.. It was in for 3 hours.
I won't give up but the first experiences of it weren't great! I think what I wasn't expecting was the variation in temps within the bbq, I guess I thought if the breast was cooked then below would be but that wasn't the case, I shall probe vigorously next time
The pan above seems to be the the key according to the webber site and info given here, I know no better atm
Memphis dry rub, google it.
Then I like my own bbq sauce. It's nothing like shop bbq sauce and can easily add chilis and I sometimes do.
BBQ sauce.
1 did 7 lots of this
1 can chopped tomatoes
1 onion diced
4 tbsp dark brown sugar
4tbsp vinegar (I used red wine, but cider and others would work)
4tbsp soy sauce
4tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp mushroom sauce (optional)
Sweat the onions down
Throw everything else in
Reduce down and taste, you may need to adjust sugar/vinegar
usually I would leave it like that, but this time I'm going to blend it for a smoother texture
Then bottle, didn't have any pans beg enough to boil sterilise, so these have been washed then placed in a warm oven before filling
Again back in the oven for about 30mins with lids only lose, as soon as they come out tight lids fully.
I love this bbq sauce, but I do want to make a honey and hickory flavoured one, but need to experiment with that, before doing anything this size.
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Soldato
Cheers Glaucus, looks spot on much appreciated! Does the mushroom sauce make a huge difference?
Not especially, it's an optional ingredient.
The pan above seems to be the the key according to the webber site and info given here, I know no better atm
Have you got the link to where it says this on the Weber site? I've never known it to be on the top of the grill, only at the bottom next to the coals. That's the way my Weber smoker book says to do it on a kettle BBQ. Perhaps you were reading the smoker instructions? On that there's the charcoal chamber, then above that is where you put the pan, then the meat on the next two levels. On a kettle BBQ you're meant to put the water pan next to the coals, so you have them only on one side and then the pan goes on the other. For ordinary indirect cooking (which I've done loads of) you'd have the coals on both sides normally.
Soldato
I'll try yours Glaucus, see what it's like!
I use one of Raichlen's:
http://www.randomshenans.com/recipes/7-ribs-ribs-ribs
It's a trooper!
I use one of Raichlen's:
http://www.randomshenans.com/recipes/7-ribs-ribs-ribs
It's a trooper!
Well its this link that was given earlier in the thread to be used for slow cooking stuff
http://www.amazingribs.com/tips_and_technique/2-zone_indirect_cooking.html
As I said, i'm still trying different methods out i'm happy to try out different ways
Caporegime
Just a waste bin I think.
Just got given a Weber One Touch Premium plus the chimney as a house warming present
Got it all assembled but im not sure what this plastic bowl is for? Is it to sit the chimney on? seems silly to make it out of plastic if it is.
Definitely don't put the chimney on that whilst lit. You'll be cleaning up the mess for days!
Well that makes total sense
Thanks.Also where do you guys get your charcoals from? I'm lead to believe that theres a big difference in quality.