***** Official 2015 BBQ Thread - Sun is out, time to broil!! *****

[Maccapacca]

There's a big ball of fire in the sky



What are you cooking?



I'm cooking some thighs in a chilli and smoked sea salt rub.

 

[Maccapacca]

No need to wait -16 Sweden

 

[Maccapacca]

I've got a massive lump of pork shoulder to do next weekend for Mothers Day, I'm thinking BBQ.

 

[Maccapacca]

Boneless pork shoulder in the bbq for later.

One smoked Cuban style
One salt and pepper

Nom nom nom

 

[Maccapacca]

Overdid the pork somewhat, started to early, too hot and guests were late. Still tasty and pulled nicely however some of it was errrr a bit crispy and dry.

 

[Maccapacca]

I went for a BBQ with some Lithuanians and they laughingly bought 1/2 a dozen sausages for us English lol.

On another note Homebase lumpwood charcoal is shocking, no heat just a warmth, I should know better, nothing I buy from Homebase is any good.

 

[Maccapacca]

Speed cooking


Bit like eddie izzard speed archeology

 

[Maccapacca]

This is what happens when you indirect cook too much

 

[Maccapacca]

A fag butt in the ash catcher?

My father

 

[Maccapacca]

Nice leg of lamb from the butchers. Jabbed crosses and stuffed with fresh garlic. Rosemary, salt and pepper with olive oil and more garlic in a bag ready for later.

Reckon about hour and a half to two hours in the bbq.

 

[Maccapacca]

Just about to go on the bbq

 

[Maccapacca]

For Sunday

Uncovered on the rack in the beer fridge covered in salt.

 

[Maccapacca]

Taking on a lovely colour. Roll on Sunday.

 

[Maccapacca]

Today's the day the beef above hoes in the bbq. What temp am I looking for for a rare to medium finish?


https://www.certifiedangusbeef.com/kitchen/doneness.php

Okay that looks a good guide plus the 5 to 10 degrees below before taking it out

 

[Maccapacca]

 

[Maccapacca]

it's all faf and nonsense. spending more won't make the food taste better

 

[Maccapacca]

Proper bbq

 

[Maccapacca]

This is such a great book

 

[Maccapacca]

Beautiful if slightly over cooked. Took it out at 59 and it went to 75 whilst resting in foil and a towel. Regardless all the family scoffed it up.

 

[Maccapacca]

After a weekend of junk we need vegetables.

Sweetcorn in foil and butter
baking pots par boiled in half with salt and pepper
asparagus
courgette

All going on the bbq



Pesto pasta