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

[oneilldo]

Unfortunately I don't have any pictures but have been working on creating the best ribs recently. My favoured approach is as follows (bit of a faff but after the sous vide stage will keep fine in the fridge for a good amount of days). I tend to do at least 4 whole racks a time, I am sure they would also freeze well after the sous vide stage but I always eat them before then.

Pork ribs (needs to be in a rack as separate ribs are a pain).

Get ribs, remove the membrane off the back of them.
Put your favoured rub on mine is basically paprika, brown suger (muscavado etc), salt, garlic, cumin, star anise.
Smoke at ~120c for 2-3 hours using apple wood etc.

Remove from smoker/Kettle BBQ and wrap in foil (protects the sous vide pouches from piercing from sharp bones NB: if you haven’t been that careful with temps can add a tbps or two of duck fat for added moistness).

Vacuum seal and cook in water bath for ~12hrs at 79c.

When finished in sous vide, ice chill and keep in fridge until needed.

When you want them then marinade in BBQ sauce of your choice (Hestons from Hestons @ home is pretty good). For an hour or two, then 10mins indirect heat and 5-10mins direct for some nice caramelisation.

These ribs then have the smokiness of smoked ribs, the sheer tenderness of sous vide ribs and the nice caramelised/sticky sauciness of finished on the BBQ ribs. They are better than any restaurants I have ever tried.

Will try and get some pictures next time if I remember.

 

[ganesh]

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.

I'm yet to smoke one, but from what i've read the window of tenderness is really quite small, once it gets to around 180 in the thickest part of the flat you need to start probing around every 15 minutes to make sure you don't miss it. You can't go on temp alone, it could be ready at anywhere from 185 - 205. Planning on ordering a full packer from turner and george for my birthday, can't wait. Will be mightly disappointed if i screw it up.

I might see if i can buy just the point to practice with beforehand, my butcher is used to me coming in with requests for strange cuts of meat.

 

[FrenchTart]

Unfortunately I don't have any pictures but have been working on creating the best ribs recently. My favoured approach is as follows (bit of a faff but after the sous vide stage will keep fine in the fridge for a good amount of days). I tend to do at least 4 whole racks a time, I am sure they would also freeze well after the sous vide stage but I always eat them before then.

Pork ribs (needs to be in a rack as separate ribs are a pain).

Get ribs, remove the membrane off the back of them.
Put your favoured rub on mine is basically paprika, brown suger (muscavado etc), salt, garlic, cumin, star anise.
Smoke at ~120c for 2-3 hours using apple wood etc.

Remove from smoker/Kettle BBQ and wrap in foil (protects the sous vide pouches from piercing from sharp bones NB: if you haven’t been that careful with temps can add a tbps or two of duck fat for added moistness).

Vacuum seal and cook in water bath for ~12hrs at 79c.

When finished in sous vide, ice chill and keep in fridge until needed.

When you want them then marinade in BBQ sauce of your choice (Hestons from Hestons @ home is pretty good). For an hour or two, then 10mins indirect heat and 5-10mins direct for some nice caramelisation.

These ribs then have the smokiness of smoked ribs, the sheer tenderness of sous vide ribs and the nice caramelised/sticky sauciness of finished on the BBQ ribs. They are better than any restaurants I have ever tried.

Will try and get some pictures next time if I remember.

Really interesting - I love combining sous vide with smoking As you say, you can get the best of both worlds. I will definitely be giving this a try.

 

[HazardO]

Do you need to smoke the ribs prior to sous vide? Or could you not just dry rub marinade in the vacuum pouch overnight, then sous vide, then cook/smoke indirectly with choice of wood (adding BBQ sauce at the end)?

 

[boxman2000]

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

Nice find there, sounds great!

Can you tell me whether onion/garlic powder are actually onion/garlic salt as I don't think I've ever noticed onion/garlic powder that wasn't salt.

 

[HazardO]

I've never heard for dried Worchestershire, wouldn't that be gentleman's relish?

 

[oneilldo]

Do you need to smoke the ribs prior to sous vide? Or could you not just dry rub marinade in the vacuum pouch overnight, then sous vide, then cook/smoke indirectly with choice of wood (adding BBQ sauce at the end)?

You could do it that way round. I think the general consensus is that smokiness is best absorbed into the meat when it is cold (and I also think raw). However I see no reason why you couldn't do it the other way, might need to change times etc. depending on how well the smoke is absorbed and not sure if you would get the smoke ring. It would reduce a bit of the faff but at the consequence of using more BBQ space when you are cooking the final BBQ so to speak. I normally do sausages, corn on the cob, chicken etc as well when I BBQ so need the BBQ space for that.

 

[FrenchTart]

Do you need to smoke the ribs prior to sous vide? Or could you not just dry rub marinade in the vacuum pouch overnight, then sous vide, then cook/smoke indirectly with choice of wood (adding BBQ sauce at the end)?

I've made brisket using a combined sousvide/smoking method and I didn't smoke the meat first. The advantage of smoking it first is that you will get more penetration of the meat with the smoke flavours (as during the later sous vide you'll basically be stewing the meat in it's own smoky juices). Personally although it's true that meat absorbs more smoke when cold/raw I'm not fully sold on the need to smoke before you sous vide. There was definitely enough smoke flavour without doing so at least, even if it's not optimal.

Nice find there, sounds great!

Can you tell me whether onion/garlic powder are actually onion/garlic salt as I don't think I've ever noticed onion/garlic powder that wasn't salt.

Nope. Onion and garlic salt are, as you've probably guessed, primarily salt You can pick up onion and garlic powder from most supermarkets though it's obviously much cheaper to get larger bags from ethnic supermarkets.

You could do it that way round. I think the general consensus is that smokiness is best absorbed into the meat when it is cold (and I also think raw). However I see no reason why you couldn't do it the other way, might need to change times etc. depending on how well the smoke is absorbed and not sure if you would get the smoke ring. It would reduce a bit of the faff but at the consequence of using more BBQ space when you are cooking the final BBQ so to speak. I normally do sausages, corn on the cob, chicken etc as well when I BBQ so need the BBQ space for that.

Ribs are a bit of an odd one as you add a marinade and use high heat at the end. I think you could probably move the sous vide step to the start without losing smoke flavour or the smoke ring though. The smoke ring on the sous vide brisket I've cooked was probably in the region of 10-20% smaller than the regularly smoked stuff but the flavour was all there so I think the smoke losses associated with smoking later are minimal.

 

[HazardO]

You could do it that way round. I think the general consensus is that smokiness is best absorbed into the meat when it is cold (and I also think raw). However I see no reason why you couldn't do it the other way, might need to change times etc. depending on how well the smoke is absorbed and not sure if you would get the smoke ring. It would reduce a bit of the faff but at the consequence of using more BBQ space when you are cooking the final BBQ so to speak. I normally do sausages, corn on the cob, chicken etc as well when I BBQ so need the BBQ space for that.

I've made brisket using a combined sousvide/smoking method and I didn't smoke the meat first. The advantage of smoking it first is that you will get more penetration of the meat with the smoke flavours (as during the later sous vide you'll basically be stewing the meat in it's own smoky juices). Personally although it's true that meat absorbs more smoke when cold/raw I'm not fully sold on the need to smoke before you sous vide. There was definitely enough smoke flavour without doing so at least, even if it's not optimal.

Thanks guys, I'll give it a go then. I've got a 57cm weber (performer), so I can't really be faffed with trying to get it to maintain a decent temp for 72 hours or so, hence wanting to make it easier by using the sous vide and finishing on the BBQ.

 

[oneilldo]

Ribs are a bit of an odd one as you add a marinade and use high heat at the end. I think you could probably move the sous vide step to the start without losing smoke flavour or the smoke ring though. The smoke ring on the sous vide brisket I've cooked was probably in the region of 10-20% smaller than the regularly smoked stuff but the flavour was all there so I think the smoke losses associated with smoking later are minimal.

I agree it may not really be noticeable but one of the main reasons I do the smoking first, then sous vide and then finish on the BBQ is that I usually BBQ way more than just Ribs. Only needing to do the ribs for 20mins or so frees up the BBQ for more meat. So I can have corn on the cob, sausages, chicken, burgers and ribs all ready around the same time.

 

[oneilldo]

Thanks guys, I'll give it a go then. I've got a 57cm weber (performer), so I can't really be faffed with trying to get it to maintain a decent temp for 72 hours or so, hence wanting to make it easier by using the sous vide and finishing on the BBQ.

Yeah its a bit of a pain getting it to maintain a steady temperature when compared to sous vide! However the big green egg and a BBQ guru would make it easier but at significant ££££. One day though.

 

[CHokKA]

Nice find there, sounds great!

Can you tell me whether onion/garlic powder are actually onion/garlic salt as I don't think I've ever noticed onion/garlic powder that wasn't salt.

I used onion and garlic granules and just ground them up in a mortar and pestle until they were a fine powder I also skipped the Worcestershire powder, as I couldn't find it. I can't say that it has affected the flavour too much. It's an awesome rub and I think it'll now be my standard rub in the future.

Oh, I forgot to mention that when I made it, I actually split the 1/2 a cup of paprika and did 2/3's of that 1/2 a cup as smoked paprika and the final 1/3 as paprika. That gave the rub a wonderful smokey aroma.

 

[CHokKA]

Thanks guys, I'll give it a go then. I've got a 57cm weber (performer), so I can't really be faffed with trying to get it to maintain a decent temp for 72 hours or so, hence wanting to make it easier by using the sous vide and finishing on the BBQ.

What on earth are you smoking for 72 hours?

 

[HazardO]

What on earth are you smoking for 72 hours?

Well maybe not 72 hours, but I don't normally have the time to monitor a BBQ for any more than 2 hours so long low smoking is out

Yeah its a bit of a pain getting it to maintain a steady temperature when compared to sous vide! However the big green egg and a BBQ guru would make it easier but at significant ££££. One day though.

Yeah I'll be getting a big green egg right after my Porsche 918 is delivered I wish.

 

[oneilldo]

What on earth are you smoking for 72 hours?

Thats a good point, sous vide for 72 hours fair enough but smoking is usually >=100c.
Still a few hours of smoking is still a bit hands on using a weber kettle

 

[EdwardTeach]

Can you guys recommend me a barbecue. I have never ownedone, so I d on't know what Isshould be looking for nor what my options are.
If you use gas does that mean it is not a real barbecue? I am assuming charcoal gives a better flavour.
I will be a stay at home dad for at least the next 12 months. I cook every meal. We spend a lot of time in the garden. If I was able to cook dinner in the garden it could be very convenient. So I was thinking something with the option to use gas might be more useful, in terms of being able to start cooking at short notice and not having to faff around waiting for coals to be the right temperature. Are there barbecue that have both options?
Cooking meals for kids so - what are the health implications of barbecuing food? I assume grilling=good, but is barbecuing carcinogenic?

 

[FrenchTart]

Thanks guys, I'll give it a go then. I've got a 57cm weber (performer), so I can't really be faffed with trying to get it to maintain a decent temp for 72 hours or so, hence wanting to make it easier by using the sous vide and finishing on the BBQ.

As already posted, 72 hours is a bit excessive But I do see what you mean. I find my kettle BBQ is such a pain in the arse to use compared to the decent bullet smokers I've used previously.

I agree it may not really be noticeable but one of the main reasons I do the smoking first, then sous vide and then finish on the BBQ is that I usually BBQ way more than just Ribs. Only needing to do the ribs for 20mins or so frees up the BBQ for more meat. So I can have corn on the cob, sausages, chicken, burgers and ribs all ready around the same time.

Ah, fair point And being able to fit in the smoking side when convenient makes sense. For me it's not unusual that I'll take some of my sous vided meat around to a friend's house to be finished off on their BBQ so it's often quite useful that I can just plop something on there for a couple of hours of smoking while we have a few beers

Yeah its a bit of a pain getting it to maintain a steady temperature when compared to sous vide! However the big green egg and a BBQ guru would make it easier but at significant ££££. One day though.

Big Green Egg does look delicious but so expensive..and heavy.. At the moment electric pellet smokers are really doing it for me. They look really nice when coming from a sous vide using background.

Can you guys recommend me a barbecue. I have never ownedone, so I d on't know what Isshould be looking for nor what my options are.
If you use gas does that mean it is not a real barbecue? I am assuming charcoal gives a better flavour.
I will be a stay at home dad for at least the next 12 months. I cook every meal. We spend a lot of time in the garden. If I was able to cook dinner in the garden it could be very convenient. So I was thinking something with the option to use gas might be more useful, in terms of being able to start cooking at short notice and not having to faff around waiting for coals to be the right temperature. Are there barbecue that have both options?
Cooking meals for kids so - what are the health implications of barbecuing food? I assume grilling=good, but is barbecuing carcinogenic?

Normally I would say to just go for a charcoal BBQ but to be honest in your case I'd be more tempted to go for a half decent gas BBQ as it will be cheaper to run and you probably have less spare time than some of us on here. I'm guessing that you're not bothered about "low and slow" cooking (though it is perfectly possible with some gas BBQs) and you will mostly be cooking vegetables, steaks, burgers, sausages, etc?

Don't worry about carcinogens with regards to choice of fuel. You're going to have pretty much the same carcinogen intake whichever fuel you use and whether or not you burn the outside of it to a crisp is far more of a factor.

 

[FrenchTart]

Well, just put some brisket and pork butt in the sous vide. It's not exactly ideal to have them both in there at the same time but the stuff needs using up/cooking.

I might finish one or both of them off with some smoking over the weekend.

 

[EdwardTeach]

As already posted, 72 hours is a bit excessive But I do see what you mean. I find my kettle BBQ is such a pain in the arse to use compared to the decent bullet smokers I've used previously.



Ah, fair point And being able to fit in the smoking side when convenient makes sense. For me it's not unusual that I'll take some of my sous vided meat around to a friend's house to be finished off on their BBQ so it's often quite useful that I can just plop something on there for a couple of hours of smoking while we have a few beers



Big Green Egg does look delicious but so expensive..and heavy.. At the moment electric pellet smokers are really doing it for me. They look really nice when coming from a sous vide using background.



Normally I would say to just go for a charcoal BBQ but to be honest in your case I'd be more tempted to go for a half decent gas BBQ as it will be cheaper to run and you probably have less spare time than some of us on here. I'm guessing that you're not bothered about "low and slow" cooking (though it is perfectly possible with some gas BBQs) and you will mostly be cooking vegetables, steaks, burgers, sausages, etc?

Don't worry about carcinogens with regards to choice of fuel. You're going to have pretty much the same carcinogen intake whichever fuel you use and whether or not you burn the outside of it to a crisp is far more of a factor.

Yeah I think your rihgt that gas may be the better option. I would like to be able to prep, cook and serve within an hour. Can you reccomend any decent gas barbies? what features should I be looking for?

 

[FrenchTart]

Yeah I think your rihgt that gas may be the better option. I would like to be able to prep, cook and serve within an hour. Can you reccomend any decent gas barbies? what features should I be looking for?

This is likely a good read:

http://amazingribs.com/BBQ_buyers_guide/top_10/2014_top_10_gas_grills.html

To be honest with you I'm not super familiar with gas barbecues but perhaps someone else can chime in with some suggested models

(The link above will likely recommend mostly US stuff so some of it might not be available over here)

edit: Just remembered that I saw this mentioned the other day. You may want to check it out for a cheap source of gas:

http://www.hotukdeals.com/deals/che...as-bottle-12-99-free-delivery-gasdeal-1924941