***** Official 2014 BBQ Thread - Sun is out, time to grill!! *****
- Thread starter bsoltan
- Start date
Soldato
Ok thanks for the feedback guys. How much charcoal does the "big one" use on average then? I can imagine this costing me a pretty penny 
Man of Honour
Ok thanks for the feedback guys. How much charcoal does the "big one" use on average then? I can imagine this costing me a pretty penny
It will use a similar amount to a smaller BBQ if you just light one half of it. No need to fill it with coal every time if you're only cooking a small amount
Soldato
Anyone tried a Smokenator?
http://www.ebay.co.uk/itm/SMOKENATO...d=100033&prg=10670&rk=1&rkt=4&sd=181465284047
http://www.ebay.co.uk/itm/SMOKENATO...d=100033&prg=10670&rk=1&rkt=4&sd=181465284047
Man of Honour
I've not used one myself but I've heard very good things about them. Could be worth a punt though I think you can get reasonable smoking results on a kettle BBQ without one.
How did your ribs go btw?
Soldato
Ok thanks FrenchTart Now to find the extra bit of dosh and convince the Mrs that we need a big one
Now to find the extra bit of dosh and convince the Mrs that we need a big one
Man of Honour
Ok thanks FrenchTart
Convincing the Mrs is always the most challenging part of any purchase
Save yourself £55 and just use the snake/fuse method instead. Quite a few people have them on TVWBB.com and there's a good few downsides. Tiny water pan needs refilling frequently, not suitable for long cooks and awkward if you need to tend the fire or add wood etc. If you can manage a fire and control your temperatures then i see no need for it.
Soldato
Meat had good smoke flavour but not cooked long enough so they were a bit tough. Rub I used had way too much pepper in though, I'll change that next time and have another go. I was a bit disappointed but can see easy ways to improve.
The snake method looks interesting, I'll give that a bash this weekend as temp control is difficult on the kettle for me. The guide I showed had little chips of wood sprinkled on the coals, do they not just burn really quick rather than smoke like that?
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Soldato
Also, where does everyone buy their smoking wood chunks from?
Man of Honour
http://bbqsmokingwood.co.uk/
Great wood and good price though you'll need to buy in bulk.
Beef ribs do indeed take a ton of cooking. I found that removing them from the bone afterwards and slicing against the grain can be a nice workaround if you end with them a bit tough though.
Great wood and good price though you'll need to buy in bulk.
Beef ribs do indeed take a ton of cooking. I found that removing them from the bone afterwards and slicing against the grain can be a nice workaround if you end with them a bit tough though.
Speaking about beef ribs....
Didn't do them on the BBQ this time, but sous vide beef short ribs @62c for 72 hours, then wacked them in a v hot oven for ~10 minutes. Was the best 'roast' beef I have had for some time.
I might try them similar to how I do my pork ribs next time (dry rub, smoke, sous vide then finish on the BBQ) next time I go to the shops.
Didn't do them on the BBQ this time, but sous vide beef short ribs @62c for 72 hours, then wacked them in a v hot oven for ~10 minutes. Was the best 'roast' beef I have had for some time.
I might try them similar to how I do my pork ribs next time (dry rub, smoke, sous vide then finish on the BBQ) next time I go to the shops.
+1 for Paul Goulden, top bloke. I need to place another order soon.
And beef ribs do indeed take a long time. I don't foil them and don't start probing for tenderness until 90c, if they're quite thick then this can take 8+ hours at 120c. But christ is it worth it.
Soldato
Anyone got a good recipe for Bodean's style buffalo wings? There's one recipe on Google but I'd be interested for anyone with real life experience to share theirs.
Also, I'm a convert to the fuse method. Made some stunning short ribs and pulled pork on the Weber this weekend. Very happy. Going to try either beef ribs or brisket this weekend if the weather plays ball (unlikely).
Also, I'm a convert to the fuse method. Made some stunning short ribs and pulled pork on the Weber this weekend. Very happy.
Going to try either beef ribs or brisket this weekend if the weather plays ball (unlikely).
Soldato
As I eventually got round to fixing our oven, today is the first time this year the Sunday roast isn't being cooked on the BBQ 
Associate
Well the oven broke yesterday (grill appeared to short out)...guess I'll be doing the Sunday roast on the BBQ today!
Soldato
we need a 2015 thread soon!