***** Official 2014 BBQ Thread - Sun is out, time to grill!! *****
- Thread starter bsoltan
- Start date
Man of Honour
Based on the size I'd guess the Frontier but it's really hard to tell with the angles...
Today I took part on the Great Manchester Cycle but more importantly I went to Grillstock. Lots of awesome BBQ food as always (some of the competition team ribs I tried were simply divine). I was tricked into joining the chilli eating competition however. I'm still in pain now.
Today I took part on the Great Manchester Cycle but more importantly I went to Grillstock. Lots of awesome BBQ food as always (some of the competition team ribs I tried were simply divine). I was tricked into joining the chilli eating competition however. I'm still in pain now.
Indeed it is the ProQ Frontier! Used two handfuls unsoaked oak chips in a smoking box, seemed to yield a good amount of smoke and gave a good flavour.
It's my first foray into the world of proper barbecuing, before its just been the occasional gathering with frozen burgers on the grill.
Grillstock sounds awesome! I'll have to keep an eye out for something like that near me.
It's my first foray into the world of proper barbecuing, before its just been the occasional gathering with frozen burgers on the grill.
Grillstock sounds awesome! I'll have to keep an eye out for something like that near me.
Awesome looking smoker there, might have a look into them.
We're having a BBQ house party around a friend's this weekend on his trust Weber and are going all out this time.
- 8hr cooked pulled pork.
- Butterflied and spiced leg of lamb.
- Butterflied and marinaded whole chickens (one tandori, one preuvian)
- Assortment of Devenick Dairy sausages.
- General burgers and marinaded chicken thoighsy/drumsticks.
- Muchos beer, cider, home flavoured vodkas, Gins and Drams!
We're having a BBQ house party around a friend's this weekend on his trust Weber and are going all out this time.
- 8hr cooked pulled pork.
- Butterflied and spiced leg of lamb.
- Butterflied and marinaded whole chickens (one tandori, one preuvian)
- Assortment of Devenick Dairy sausages.
- General burgers and marinaded chicken thoighsy/drumsticks.
- Muchos beer, cider, home flavoured vodkas, Gins and Drams!
Popped in this weekend.
2 large sirloin steaks for Sat dinner. Much tastier than my usual Waitrose dry age AA.
2 Marrow burgers for the BBQ on Sun, very very good.
And a variety of tasty sausages.
I'll give them another visit.
Although it's difficult walking past their selection of green egg BBQs!
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Some pics from the weekends cook -
Pork shoulder smoked over cherry wood at 250f for around 9 hours, bone just pulled out. I made up a batch of Mr Brown rub from Smoke & Spice, all the black pepper gives it a great colour and bite.
Chicken thighs and sweetcorn cooked at 350f over apple wood. Again Mr. Brown rub on both.
Pork shoulder smoked over cherry wood at 250f for around 9 hours, bone just pulled out. I made up a batch of Mr Brown rub from Smoke & Spice, all the black pepper gives it a great colour and bite.
Chicken thighs and sweetcorn cooked at 350f over apple wood. Again Mr. Brown rub on both.
Man of Honour
Looking awesome 
Soldato
Anyone care to suggest a BBQ safe temp probe? and general bbq temp probe?
Thanks
Thanks
Man of Honour
What is your budget? There is an ultra cheap option for a BBQ temp probe and then the more expensive (but arguably far better) Maverick wireless probe.
Maverick: http://www.maverickhousewares.com/et732.htm
Cheapo: [ebay link]
In a pinch you could use either of the above as a general temperature probe too. However, thermapens are where it is at:
http://www.ebay.co.uk/itm/Splash-Pr..._Kitchen_Accessories&var=&hash=item4183221bc5
Soldato
I was thinking like £20 hmmmmm, just want to be able to program a target temp, i'll generally go off the look and touch of the meat to know when it's done.
Man of Honour
The cheapo ebay temperature probe does the job well enough and is much less than £20. I used (several) of them for quite some time. I've tested the calibration of all the ones I've received and they were pretty well set up too.
Soldato
It's called the POW. Half pig, half cow.
Man of Honour
Looks delicious. The only way to improve it would be to swap out the burger for pulled beef shin or some such 
Soldato
Soldato
It's called the POW. Half pig, half cow.
tell us about it!
Got a rack of ribs off the BBQ, but as they where on for so long. I ate other stuff. Now I'm not hungry in the slightest.
Went rather plain. Just salt and pepper and then BBQ sauce for last hour. Although should be heavily smoked with cherry wood.
Still I'm thinking rack of ribs for breakfast tomorrow, hell yeah.
Went rather plain. Just salt and pepper and then BBQ sauce for last hour. Although should be heavily smoked with cherry wood.
Still I'm thinking rack of ribs for breakfast tomorrow, hell yeah.
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Soldato
Homemade burger: minced steak, pepper, salt, white pepper, mushroom ketchup, worchester sauce.
With; cheddar cheese, smoked streaky bacon, 12hr apple wood smoked pulled pork with cider vinegar mop, bbq sauce, mayo, bhut jolokia hot sauce, red onion in a brioche bun.
Hnnnnng
Man of Honour
My housemate's Traeger Junior Elite arrived yesterday. To go with it he's also bought PID controller and an insulating jacket. Wood pellets will arrive on Friday.
Time to pop to the awesome Litttlewoods butcher in Heaton Chapel and buy their entire stock of meat I think
Time to pop to the awesome Litttlewoods butcher in Heaton Chapel and buy their entire stock of meat I think
Associate
Morning chaps,
Could one of you fellows recommend a decent cover for a 57cm One-touch? I received the woefully inadequate grey vinyl jobby in the box and need an upgrade - it will be living outside (for the summer at least) so needs to be windproof.
Could one of you fellows recommend a decent cover for a 57cm One-touch? I received the woefully inadequate grey vinyl jobby in the box and need an upgrade - it will be living outside (for the summer at least) so needs to be windproof.