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

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Mmmm pork and asparagus. I could BBQ every night tbh.

Although it's really just "outdoor grilling"
 
Here's a tip for anyone using the snake/fuse method for low n slow on their kettle, you'll have a much easier job controlling temperatures if you put a tray or two of hot water in the BBQ. You should use at least one positioned next to the coals on the charcoal grate, an oven tray or disposable aluminium tray work best. And if need be put another tray on the food grate directly above the coals.

The water acts as a heat sink meaning the temperature shouldn't fluctuate as quickly and due to the extra energy required to heat the water above boiling point it means it's easier to maintain a low temperature. Obviously if you're cooking hot and fast, chicken for example, then it's not needed.
 
It might be a bit of a dopey question, but do you think a pressure washer is powerful enough to blast stuck on food off the grill after a grilling session?

Just seems easier than constant scrubbing with a wire brush.
 
robfosters said:
It might be a bit of a dopey question, but do you think a pressure washer is powerful enough to blast stuck on food off the grill after a grilling session?

Just seems easier than constant scrubbing with a wire brush.
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I just use 1/2 a lemon before cooking (once BBQ is hot) and after cooking but whilst still hot, works a treat.

Trick is not to leave stuck on food on it really!
 
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Brisket on the BBQ today whilst I recover from the past week... Separated the point and the flat so I can get them both how I like :). Tempted to try making burnt ends for the first time but the point is my favourite bit so I'm not sure if I should...
 
So this weekend I'll be cooking for about 20 people for my sister-in-law's birthday. I'm keeping it simple and doing two beef foreribs and two home-cured pork loins. The pork loins have been curing in a brine since last night, and the forerib will have a rub applied this evening. I'll be using the Jakes Boss BBQ Rub that I used last weekend, it went really well with the beef. I'm looking forward to it :)
 
FrenchTart said:
Brisket on the BBQ today whilst I recover from the past week... Separated the point and the flat so I can get them both how I like :). Tempted to try making burnt ends for the first time but the point is my favourite bit so I'm not sure if I should...
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How did your brisket turn out?
 
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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I'm pretty set on making a UDS I think, a fun project, cheaper and results seem excellent.
 
Maxxed out on BBQ last night for 7 people :)

Peri-peri chicken wings, smoked bbq chicken legs, 2x sausages, pork chop things, and a slab of pork belly + separated crackling done in the oven initially for an hour then roasted on the BBQ.
 
randomshenans said:
Brisket is impossible for me to get too. Proper nightmare.
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Yeah. I'd say I can count on one hand the amount of times I've had brisket turn out exactly as I wanted it to :/

To be honest I've found that sous vide and then finish in the smoker tends to produce reliably great brisket that isn't all that different from (good) brisket smoked completely traditionally.
 
I can count on zero fingers how often I've got brisket right. Not that it's bad, it's just not like the American way, which I absolutely loved when out there.
 
Glaucus said:
I can count on zero fingers how often I've got brisket right. Not that it's bad, it's just not like the American way, which I absolutely loved when out there.
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I haven't tried it out in the US but I'm pretty sure the very few times it has gone right it is good. Hard to be really sure though :/

It's a tough bit of meat to work with (pun intended) :p
 
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