***** Official 2014 BBQ Thread - Sun is out, time to grill!! *****

A little something I cooked up yesterday. Forerib (or standing rib) of beef, along with vegetables and a bake at home baguette. I was going to make some roosterkoek but I ran out of time to do that.

It was a single rib and cost me £18. For the amount of meat and how succulent it is, it is a damn economical cut to buy. I think it'll become my staple from now on :) I rubbed it (ooh err) with an awesome rub called Jake's Boss BBQ rub that I made at home. I found it in Steven Raichlen's Barbecue! Sauces, Rubs and Marinades. It is made of:

1 ¼ cups packed brown sugar
¼ cup course salt (I prefer 2 Tbs)
½ cup paprika
3 tbs dried parsley
2 tbs dried basil
2 tbs oregano
2 tbs dried thyme
2 tsp powdered onion
1 ½ tbs lemon pepper
1 tbs garlic powder
1 tsp ground allspice
1 tsp ground cinnamon
1.5 tbs dried Worchestershire

The rub was absolutely amazing on the beef. It complimented the flavour perfectly and this morning the meat smells even better!

Anyway, onto the pics!











You may notice in the pics that one of the baguettes has a very brown colour to it. That's because the rib fell over onto it and squashed it mid-cook lol! It was lovely though, the rub had been absorbed by the bread and it made it taste amazing :)

I have enough leftover meat for a lunch today, a meal tonight, and probably the same tomorrow. As I said, this cut of meat is so worth it!
 
Hank_Marvin said:
haha yeah, its not a polished production ;) but sure getting the bids

Whats the go to smoker? and upright like my first link or the side mounted fire chamber?
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If you're not on a tight budget then I'd highly reccommend the weber smokey mountain, it's a bullet style with a water pan similar to the proQ. But much higher quality, a very long warranty (10 years against rust on the main parts) and fantastic customer service. The lid started to rust near the handle on my wsm, all it took was a couple of pictures and a single email, a brand new one was couriered to me within a few days, no quibbling just great service.
 
ganesh said:
If you're not on a tight budget then I'd highly reccommend the weber smokey mountain, it's a bullet style with a water pan similar to the proQ. But much higher quality, a very long warranty (10 years against rust on the main parts) and fantastic customer service. The lid started to rust near the handle on my wsm, all it took was a couple of pictures and a single email, a brand new one was couriered to me within a few days, no quibbling just great service.
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What makes you say that the quality of the Weber is higher than the ProQ? I am just interested because the quality of my ProQ Excel against my Weber MasterTouches is about the same, but the ProQ has features on it that are lacking in the WSM (unless they've added them now). Also, the customer service I had from MacsBBQ (the distributor of ProQ in the UK) was also fantastic. Don't get me wrong, I favour Weber, and the service I received from them recently was amazing, but against the price tag of the ProQ I'm not entirely sure that the difference is warranted just for maybe a slightly better build quality and fewer features. I certainly couldn't justify the extra price for a smaller WSM vs the ProQ Excel.
 
I'm still away atm but am dreaming of BBQ beef :p my plan for the first day back is to grab some brisket or beef short rib and smoke the hell out of it...

Also quite interested in the ProQ vs WSM debate as I've not used the WSM myself but have heard good things. The ProQ Excel and Frontiers that I have used have both also been excellent however.
 
Impromptu BBQ yesterday. I tried my pork rub on chicken just added a touch more brown sugar, omg it was amazing. Indirect grilling, for 90mins, basted a couple of times with pure vinegar. Tightened the skin up lovely. why does vinegar tighten skin up?

Only had one meal in the hotel and already looking forward to real food on Friday, back in hotel next week as well though.

BBQ galore this weekend.
 
CHokKA said:
What makes you say that the quality of the Weber is higher than the ProQ? I am just interested because the quality of my ProQ Excel against my Weber MasterTouches is about the same, but the ProQ has features on it that are lacking in the WSM (unless they've added them now). Also, the customer service I had from MacsBBQ (the distributor of ProQ in the UK) was also fantastic. Don't get me wrong, I favour Weber, and the service I received from them recently was amazing, but against the price tag of the ProQ I'm not entirely sure that the difference is warranted just for maybe a slightly better build quality and fewer features. I certainly couldn't justify the extra price for a smaller WSM vs the ProQ Excel.
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For a start what warranty do proQ offer on their products?

From my research I've gleamed that the weber is a much better put together product, weber have been in the business for a long time and know how to make quality bbqs, they're not considered one of the best brands for nothing. It's very easy to reach and maintain whatever temperature you're aiming for, which is not something I've read of the proQ range.
 
SideWinder said:
Good god...need more info. :eek:
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I rolled out two 500g blocks of sausage meat into a long rectangle (use grease proof paper underneath otherwise it'll stick), whilst I was doing this I was frying off some onions, finely chopped chorizo and jalapeños, just enough to soften and give them some colour. When done I spread the filling out on one end of the sausage meat and laid the cheese on top, rolled it up tightly and made sure the ends were sealed, then just place in the middle of the bacon weave and wrap it around. I added a light coating of Memphis dust rub over the bacon for some extra spice and delicious caramelisation.

I smoked it at around 120 celcius/250 Fahrenheit, over hickory and cherry wood for around 3 hours until the internal temperature reached 73 celcius.

Next time I'm going to add rub over the sausage meat whilst it's rolled out flat and maybe add some bbq sauce to the filling.
 
NickK said:
Lol - super sized the BBQ sausage! Going to have to work out a way to do this on a open grill BBQ..
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You'd be better off cooking it in the oven if all you have is an open top bbq, it needs to be cooked indirectly or it'll be burnt on the outside and raw in the middle.
 
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