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

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FrenchTart said:
Food looks good GSVB :)

I've been away at the weekend but hoping tomorrow to smoke some bone in rib eye steak and perhaps some ox cheek.
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Ta, although you were right and small pieces of meat are always likely to get a little dry. I'm sitll usting after the brisket pictures you posted! Did you get a chance to try the streak - that sounds awesome.

FYI of everone, Sainsburys have pork shoulder at £2.50 per kg at the moment. It's been boned but stilll great value.
 
Yup, no pictures sadly but it turned out quite well. Essentially reverse-seared it. Couple of hours at very low temps to get it to about 54C internal, then rested for a bit (only because it got to 54C quicker than I intended) then used the chimney afterburner method to sear the outside. Really damn delicious :)

I have some of the cheap Sainsburys pork shoulder atm. Really need to get round to cooking it.
 
FrenchTart said:
then used the chimney afterburner method to sear the outside. it.
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Had to Google that but it looks awesome!

I'm going to get a few shoulder joints just to have in too. Next proper smoking will be a larger piece of brisket I think to christen my Maverick ET-733 (arriving today) plus some cocoshells and nice briquettes.
 
If you want a cheap source for brisket then large Tescos generally have the full flat (sadly often with only a small bit of point still attached) in the fridges behind the meat counter. This will be ~2.5kg and £7 or £8 per kg. It wasn't as good as getting just the point from my local decent butcher but it was a hell of a lot cheaper and still came out really nice.

If you want to get away with smaller pieces of meat though then I highly recommend ox cheeks. Smoke them as you would a brisket, though they'll take substantially less time. They're so full of collagen that the end up incredibly moist once cooked.
 
Just bought myself a Weber Spirit Premium (2015 version) S320 Stainless Steel BBQ and Weber cover to go with it.



I like the fact I can use 13kg bottles instead of the tiny 5kg and its all neat and tidy connected to the bbq (with the cover), not to mention the stainless sexiness. :cool:

Expensive, but hopefully it will serve me for many years come.

Looking forward to it!

:D
 
FrenchTart said:
If you want a cheap source for brisket then large Tescos generally have the full flat (sadly often with only a small bit of point still attached) in the fridges behind the meat counter. This will be ~2.5kg and £7 or £8 per kg. It wasn't as good as getting just the point from my local decent butcher but it was a hell of a lot cheaper and still came out really nice.

If you want to get away with smaller pieces of meat though then I highly recommend ox cheeks. Smoke them as you would a brisket, though they'll take substantially less time. They're so full of collagen that the end up incredibly moist once cooked.
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Great tips - will give it a go! I am still trying to get short ribs right; maybe I just need to get used to the strong flavour.
 
GSVBagpuss said:
Great tips - will give it a go! I am still trying to get short ribs right; maybe I just need to get used to the strong flavour.
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I love short ribs but you're right about the strong flavour. They also tend to be very greasy-feeling due to all the fat and connective tissue. I know a few people that find it a bit much to be honest.
 
FrenchTart said:
If you want to get away with smaller pieces of meat though then I highly recommend ox cheeks. Smoke them as you would a brisket, though they'll take substantially less time. They're so full of collagen that the end up incredibly moist once cooked.
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oh ox cheeks reminds me of the masterful burger I made at the weekend. Nice burger, bacon, BBQ sauce, mature cheddar and both ox and pork cheeks.

If you like your pork ribs smoked would recommend doing the same for pigs cheeks. I didn't smoke the ox cheeks but did a spicy rub and cooked them sous vide and finished on the BBQ, was essentially pulled beef. The pork cheeks were done as I do my ribs, nice dry rub then smoke for 2-3 hours, sous vide for either 12hrs at 79c or 3 days at 56c I think) then quickly chill. put some BBQ sauce on and get to temperature in the BBQ with a quick direct blast over the charcoal.
 
I've been meaning to cook some pork cheeks for a while. It's slightly less easy for me to get hold of them than it is ox cheeks so that's really the reason I've been lazy about it.

I also need to revisit sous-vide combined with smoking. Results previously have always been a little meh compared to "proper" smoking or dishes that are "proper" sous-vide. I think I just need to work around bridging the gaps a little more.
 
Well it turned upto day, as expected stupidly thin metal. Poorly built.

Got a chicken to go on it tomorrow and see what happens.
 
Not so worried about insulation, it's about controlling air flow for temperature.
Insulation is mire about efficiency and using less charcoal.
 
ganesh said:
Sunday nights cook -
Smoked bacon wrapped cheeseburger loaf, stuffed with caramelised onions, cheese and bbq sauce. It was rather tasty.
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Right, that's it - this weekends cook is one of these monstrously beautiful things! Cook / smoke for 2-3 hours until 73oC? Looks like more than a 500g pack of sausage and quite a bit of bacon?! Mmmmm bacon :D
 
GSVBagpuss said:
Right, that's it - this weekends cook is one of these monstrously beautiful things! Cook / smoke for 2-3 hours until 73oC? Looks like more than a 500g pack of sausage and quite a bit of bacon?! Mmmmm bacon :D
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You're pretty much spot on there, 73c internal and if you're cooking at 110-120c then 2-3 hours is about right.
I used 1kg beef mince (you want at least 15% fat, mine was 23%), 48 rashers of bacon, a couple of medium onions and 100g of cheddar.

Sliced and served in a bread roll it's absolutely delicious!

Enjoy.
 
I get my pork cheeks from waitrose or morrisons.
I think I probably prefer them to oz cheeks for the BBQ.
They way I do my pork ribs/cheeks is dry rub, 2-3 hours smoked one evening then take them off the BBQ leave for 20-30 mins to cool slightly, wrap in foil with a little goosefat. Vac pack then 79c for 12 hours. Then in the morning (after 12 hours sous vide) ice bath then keep in the fridge.
 
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