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

Anyone tried making pit beer? Would love to try it. Although slicing thinly could be nard without a slicer.
Any one know any good place to get oak logs from, and any idea how far the grate needs to be above the fire.

Basically top round done over an oak fire, black on the outside rare in the middle. Keiser roll, tiger sauce and onions.
 
I'm trying to cook my first pork shoulder without foiling today, it's crazy how much longer it takes. Currently at 78 degrees after 8 hours on a 2.5kg cut, trying to maintain around 120 Celsius.

Also, came across this interesting link for smoked ice water - https://www.yahoo.com/food/how-to-make-smoked-ice-yes-its-a-thing-91975429268.html

Anyone ever tried it?

Edit - I cracked, had to wrap in foil with a little liquid and cranked the temp up to 140. I really can't understand how on earth a 2.5kg shoulder has taken almost 10 hours and still isn't done, I've cooked boneless whole shoulders twice the weight in less time. Perhaps bone in cuts take longer? This is a Tesco everyday value bone in shoulder, I've cooked one before and it also took an unusually long time. The standard timings of 75-90 minutes per lb seemingly don't apply to these joints.
 
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Just a flying visit to post the finished pics - still have guests here :)

It was awesome btw - best I've ever done :)

brisket_1st_pel.jpg
 
KaHn said:
When I last did brisket (first time) I kept it rolled, came out really nice but just curious to why you have done it that way?

KaHn
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Having it unrolled means it cooks quicker as the thickness of a joint is a massive factor in terms of how quickly it is finished. On top of that having it unrolled means you have more surface area exposed to spice rub and to smoke :)

One More Solo said:
Raised a snigger here.
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:D

ganesh said:
I'm trying to cook my first pork shoulder without foiling today, it's crazy how much longer it takes. Currently at 78 degrees after 8 hours on a 2.5kg cut, trying to maintain around 120 Celsius.

Also, came across this interesting link for smoked ice water - https://www.yahoo.com/food/how-to-make-smoked-ice-yes-its-a-thing-91975429268.html

Anyone ever tried it?

Edit - I cracked, had to wrap in foil with a little liquid and cranked the temp up to 140. I really can't understand how on earth a 2.5kg shoulder has taken almost 10 hours and still isn't done, I've cooked boneless whole shoulders twice the weight in less time. Perhaps bone in cuts take longer? This is a Tesco everyday value bone in shoulder, I've cooked one before and it also took an unusually long time. The standard timings of 75-90 minutes per lb seemingly don't apply to these joints.
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I've previously made pulled pork without foiling quite a few times and agreed - it does take aaaages. Personally I think you're rushing these things if you expect them to cook in less than 12 hours - especially once you factor in temperature fluctuations, time to get the smoker running, etc. The brisket I made today which according to people online could have been done in as little as 6-7 hours took 12, including a 45 minute rest. Luckily I expected it to take longer than some of the suggestions you see online so it didn't ruin everything but still, le hassle.

Smoked ice is a really interesting idea. I'm so going to try that :)

Glaucus said:
Anyone tried making pit beer? Would love to try it. Although slicing thinly could be nard without a slicer.
Any one know any good place to get oak logs from, and any idea how far the grate needs to be above the fire.

Basically top round done over an oak fire, black on the outside rare in the middle. Keiser roll, tiger sauce and onions.
Click to expand...

Never tried it but my experiences with attempting rottisserie pork leg would make me worried that it would be a hassle. Does sound like the end result could be nice though...
 
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Omg look at that brisket! Man, why did you have to post that up, I've eaten two slices of pizza and I'm just hungry again, but only for that brisket! My hunger shall never be satiated now!
 
Well I did a BBQ last weekend (20th July) , unfortunately despite best intentions I forgot (was too intoxicated and busy BBQing) to get pics - must try harder next time.
It was for around 20 adults and ~15 kids. As is normal for me I go meat overboard.
The following was consumed (well I kept back half of the ribs for another day)

Corn on the cob
8 pork rib racks (dry rub, then smoked for 3hrs, sous vide - with a little duck fat for 12hrs at 79c then BBQ sauce and finished over direct heat)
16 pig cheeks done the same as the ribs - these were maybe even more awesome than the ribs and cheap!
2 whole chickens rotisseried on BBQ (one tepenyaki, chilli,honey marinade, other was curry yoghurt)
1 1/2 lamb shoulders (cheated on this one - but it needs to be cooked in a pan) - slow cooked in oven with 1 1/2 bulbs of garlic/rosemary basted regularly at 140-150c for 7hrs then finished on the BBQ.
Chorizo, haloumi and mushroom skewers,
Sous vide pork loin (60c ~6hrs same marinades as chicken), cut into squares then skewered
Loads of Sausages
Few burgers

All on a weber 57cm and weber go anywhere.
 
That's a lot of meat, but then again a a lot of people.

Waiting in all day to wait for landlord bodge job builder who was meant to turn up this morning, so might as well lite the BBQ and ribs are rubbed with chipotle, brown sugar, paprika, English mustard, onion powder, cumin and salt.

 
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FrenchTart said:
I've just tried concocting a BBQ sauce as the awesome stuff that I got from Grillfest is about to run out. First try and it's definitely lacking....well, quite a lot of things. Does anyone have any suggestions?

https://docs.google.com/document/d/1-TbLwofmCmoeL0Ay64Tb0JWrUjiVX8c8tMW3MubUPFI/edit?usp=sharing

I've added a few notes to the top based on my first thoughts on trying it.

Just FYI, it is far from terrible. It's just nowhere near perfect :p
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Whats Grillfest? Or did you mean Grillstock last month?
 
Ah, i was there for the weekend to. Went for the VIP tickets and would definately do it again next year to. Which stall did you get the bbq sauce from?

The Krispy Kreme doughnut burger was excellent. Was from one of the stalls to the left of the stage next to the place that did the amazing Salmon sandwiches.
 
Marvt74 said:
Ah, i was there for the weekend to. Went for the VIP tickets and would definately do it again next year to. Which stall did you get the bbq sauce from?

The Krispy Kreme doughnut burger was excellent. Was from one of the stalls to the left of the stage next to the place that did the amazing Salmon sandwiches.
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This is the second year I've been. I didn't bother with VIP tickets though in retrospect it would have been worth it - there was a surprising amount of decent stuff on the merch stall (such as the ProQ cold smoker which I ended up buying so I would stop borrowing a friend's all the tiem).

The BBQ sauce we bought was the Racks of Ruin stuff being sold by one of the competition teams. We spent most of our time hanging around those stalls and scrounging free food :p Aside from that I got tricked into doing the chilli eating competition on Sunday. Rather painful.
 
Yeah, with all the free food/merchendise it was well worth the price. Also got an extra drinks token for being one of the first to buy tickets. I saw it last year to but it was sold out by the time i found out about it.

Haha which one were you? It was still freaky watching the guy with the make up having a go at it. Think i'd have given up around the Habanero round.

EDIT: Picture of the make up guy

photo.jpg
 
Long blonde hair - I was near to the right side of the stage (your right if you were facing it).

I can't remember exactly how far I got - I just remember thinking that I had to hold on until someone else went out at least :p I could probably have eaten more chillies but given how ill I was the next day as it was I'm really glad I didn't...
 
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