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

Glaucus said:
Go though all the bbq pit boy videos, all you need to know on how to set it up etc.

Video above, browser there channel to find the how to, then try some recipes.

http://bbqpitboys.com/tips
http://bbqpitboys.com/recipes/how-to-barbecue-grilling-tips-tools-and-spices#.UXt568u9KSM
http://bbqpitboys.com/recipes/how-to-barbecue-and-grill-tips#.UXt6wsu9KSN

And don't forget PrimalGrill, watch his program's if you haven't
http://www.primalgrill.org/
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Cheers! :D

I'm a confident cook in the kitchen, but have never really BBQ'd outside of disposables with burgers on. I want to try proper cuts of meat! :D
 
I'm going to be doing another pulled pork in a few weeks and thought I'd add some BBQ beef short ribs to the menu. I've watched this video on the BBQ Pit Boys website but could do with a bit more info. Has anyone slow cooked short ribs on the BBQ? Any idea what broth they use in the dish, or what I could use instead other than water? They say to cook for 4 hours at 225 degrees. I'm going to be using Aussie Heat Beads, will they last or will I have to add extra briquettes to keep the temp up.
 
Broth is basically stock.
I have done short ribs on before.i also use Australian heat beads and no they won't last. You'll have to keep an eye on your temps, but I would do half a chimney about 1:45 into the cook, it takes 30mins or so to get the coals nicely done, before putting them in. This will depend on your bbq and the burn rate, once you've done it a couple of tims, you'll be able to guess when you need to light up a bit more. Don't do a full chimney though.

Short ribs are extremely flavourful
, so great for those of us who like flavour, but it's surprising how many people do not like a strong meat taste.
 
Very possible, watch barbeque pit boys, almost all there recipes use a similar bbq. Just have to do indirect cooking. You won't be able to do 100% wood fire.
 
and would the one touch perform as well as something like this for smoking?

http://www.forfoodsmokers.co.uk/acatalog/Proq_Frontier_Food_Smoker.html

I would say 80% of the time I will be doing chicken breasts, steaks and burgers over coals but the other time I would want some smoked brisket or ribs.

The Frontier is around the price I want to spend (£150-200) but seems to offer more versatility perhaps?
 
They are intended for really slow cooking for a lot of meat, they have a huge hopper for charcoal and woodchips so it will burn overnight without any intervention.

For casual bbqing and doing things like a few slabs of ribs or 1 or 2 joints for 4-8hrs a weber grill is fine. I use my 57cm for that all the time, you will just need to adjust airflow and top up woodchips every 45-60mins, and depending on fuel every 1-4hrs. I use the weber briquettes and I have had over 4hours out of them at 225F.
 
Glaucus said:
Broth is basically stock. I have done short ribs on before. I also use Australian heat beads and no they won't last. You'll have to keep an eye on your temps, but I would do half a chimney about 1:45 into the cook, it takes 30mins or so to get the coals nicely done, before putting them in. This will depend on your BBQ and the burn rate, once you've done it a couple of times, you'll be able to guess when you need to light up a bit more. Don't do a full chimney though.

Short ribs are extremely flavourful, so great for those of us who like flavour, but it's surprising how many people do not like a strong meat taste.
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Thanks for the info. I thought it was stock, but unsure on what would be the best to use. I think I'll have a practice go first before I combine them with the pulled pork. This is my plan:

- Chimney of heat beads
- Season then sear the ribs and place in oven dish with vegetable stock & onions.
- Adjust the vent on BBQ lid to control the temperature (using a thermometer to measure it).
- As suggested in the vid, baste the ribs every hour
- After 1:45, start up half a chimney of coal
- Once ready, add the coal to the BBQ
 
Sounds good, but only add the coals in when needed, or that you have sufficient lee way left on the vent to close it down, you may waste some charcoal the first couple of times, until you know when to light up some more.
 
Glaucus said:
Sounds good, but only add the coals in when needed, or that you have sufficient lee way left on the vent to close it down, you may waste some charcoal the first couple of times, until you know when to light up some more.
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I think the tricky bit will be getting the temp to 225 degrees F (100 degrees C) using the top and bottom vents. I've also just found Amazing Ribs which has some useful hints. This afternoon I'll be looking for a digital thermometer.
 
Had a quick BBQ last night making the most of a little sunshine, need to give it a real good clean ready for bank holiday. Will give it a good power hose down tonight i think:

 
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