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

CHokKA said:
What did you use as the Graham cracker crumbs substitute for those Nanaimo bars?
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I was planning to do a proper post about them but never got round to it before they were all gone... :p

I used digestive biscuits instead of the Graham crackers and grated creamed coconut for the coconut part. They were pretty successful though I would probably change out the coconut for dessicated (but soaked in sugar water first) or fresh and also the custard powder I used for a more white powder as the middles ended up kind of yellow.
 
Oh my goodness that brisket....<homer drool>

Sadly, with tthe way the wind pulls smoke into the buildings all the time with my garden, I can't smoke much in the summer without filling my neighbors houses with it. Not that I think they should complain when it smells so good but....

Maybe September I shall be able to attempt my first brisket!
 
Couldn't work out if this belonged in this thread or the pulled pork one :p 4kg Bone-in hand of pork went on about an hour ago :p Snaking the briquettes is working a treat, temperature hovering around 225F pretty much which should work well.

Rub is paprika, cayenne powder, garlic powder, black treacle, salt, pepper, think I threw a bit of cumin in there too and I seem to recall something else which escapes me at the moment :p

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Had the butcher trim and score the top but may take off some more later in the cooking to make crackling separately, there's not a huge amount of fat cap on it though.
 
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Looks amazing. When are you reckoning it will be done? :)

edit: Should mention that we also have some pork on the go at the moment. Smoked it for four or five hours this morning and then wrapped it up and stuck it in the oven to finish off. Should be done by 6 or 7 with luck. It's more like 2kg rather than 4 though :)
 
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"When it's done" I imagine :D

My rough estimate is about 12-14 hours total so I think it should be finished around 10pm. However on current burn rate the the charcoal will probably last about 8-10 hours of that so might just leave it until the charcoal runs out then will see what temp it's at and throw it in the oven to finish off if needed.

It's for a BBQ tomorrow so won't be fresh pulled (at least what I don't eat tonight haha) but I'm out all day and didn't have enough faith to leave it unattended tomorrow - typical would be to get back to a stone cold BBQ which went out after an hour :p

Pic about 4 hours in:

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*edit*

Ok 6 hours in, about half the charcoal burned and internal temp of around 150F, think this might be a late night job :p

*edit2*

Hm was just reading on Serious Eats about slamming the shoulder into a pre-heated 500F oven for 15 minutes at the end to really crisp and puff up the crackling - kinda torn now as I was going to take it off around now but that could work? Anyone tried this?
 
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Oooof finally pulled it :D Took it off at 11pm, foiled with a splash of Cornish Rattler and 3.5 hours later at 300F it got to 195F :D Tastes so damn good, threw the crackling in a 500f oven for 15 minutes and its crispy goodness now.

Will grab a pic tomorrow am but bedtime now :p
 
Kimi said:
Ive never tried cold smoking. FrenchTart can you do meat in the ProQ cold smoker?
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You can cold smoke meat but generally speaking you would only do this with cured meat. What are you thinking of trying to do? I can imagine a situation where you use the regular BBQ to cook meat whilst you also have the cold smoker running but you would probably be better off simply sticking a pile of wood dust in some scrunched up tin foil and putting that on top of the coals whilst you cooked.
 
Kind of, I was sort of thinking of trying, when winter comes and the temp drops, to put some chicken and some steaks in the bbq with the cold smoker running over night. Then put it in the fridge in the morning ready to be cooked when i get home from work.
 
Has anyone ever smoked silverside on the BBQ? I have a joint of it that I was considering trying to smoke over the weekend (picked it up on a whim as it was really cheap - I normally never use silverside for...anything).

Ideally I'd create something a little like brisket but silverside does seem to be quite a different (and suckier) cut.

edit: Looking up American equivalent names yielded more useful results on google but it looks like I'll need to get some proper brisket. Ah well, the silverside will make a nice 2kg amount of sandwich beef :p
 
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FrenchTart said:
Has anyone ever smoked silverside on the BBQ? I have a joint of it that I was considering trying to smoke over the weekend (picked it up on a whim as it was really cheap - I normally never use silverside for...anything).

Ideally I'd create something a little like brisket but silverside does seem to be quite a different (and suckier) cut.

edit: Looking up American equivalent names yielded more useful results on google but it looks like I'll need to get some proper brisket. Ah well, the silverside will make a nice 2kg amount of sandwich beef :p
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The only way I've ever got silverside to come tender is by pot-roasting it. It tends to be quite tough cooked any other way. It is good for sandwiches if roasted and sliced thinly as it tends to keep its shape well.
 
How do you guys keep your coal BBQ's going for so long?! I'm using a chimney to get it going but maybe I'm leaving the coals in that for too long? Once the tops coals turn white I pour them out but they seem past it by then. Vents are all open but lid on.

Any recommendations for sources of decent coal that doesn't cost an arm and a leg? Seem to go through tons of the stuff just for a BBQ for two people because of how quickly the heat dies down. I'm definitely doing something wrong...
 
Stan_Lite said:
The only way I've ever got silverside to come tender is by pot-roasting it. It tends to be quite tough cooked any other way. It is good for sandwiches if roasted and sliced thinly as it tends to keep its shape well.
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Yeah. To be honest I think you can treat it similarly to brisket - smoke it for a bit and then wrap it. It tends to be fairly blah though. A lot of people do it at a higher temperature and take it off when the internal temp is about 50 or so, for a finishing temperature of ~60C. Then sliced thinly for sandwiches. That's not really what I'd call a bbq though :p I'll arrange to get another 2kg brisket point I think.

Kemik said:
How do you guys keep your coal BBQ's going for so long?! I'm using a chimney to get it going but maybe I'm leaving the coals in that for too long? Once the tops coals turn white I pour them out but they seem past it by then. Vents are all open but lid on.

Any recommendations for sources of decent coal that doesn't cost an arm and a leg? Seem to go through tons of the stuff just for a BBQ for two people because of how quickly the heat dies down. I'm definitely doing something wrong...
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I can't remember the name of the place some people use for decent coal sorry. Hopefully someone will chime in with something.

You probably don't need your top vent fully open at all times - what temperature are you trying to get your BBQ to? Also, are you using anything like the minion or snake method for coals? What are you trying to cook on there?
 
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