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

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Sous vide in a beer cooler works well though (and this is nothing against the beer cooler method) I actually prefer the results from a reverse sear as opposed to sous vide steak the vast majority of the time.
 
PaulStat said:
I plan to do this recipe, any idea what to aim for on the internal temp of the beef?

http://www.bbc.co.uk/food/recipes/pulled_beef_brisket_in_a_53078
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It'll end up at a similar temperature (a few degrees higher perhaps) to your standard smoked brisket but the difference is that you're essentially crutching it for the entire cooking period and for long after it reaches that internal temperature.

If you want to speed things up, don't roll the joint up at all.
 
Planning on doing a shoulder of pork overnight on Saturday, is there anything I need to do differently to a standard all day low and slow cook? Bit worried about not being around to keep an eye on temps as I'll be asleep, or refilling the water in the trays when indirect cooking, but wondered if that was actually necessary?
 
Jano said:
Planning on doing a shoulder of pork overnight on Saturday, is there anything I need to do differently to a standard all day low and slow cook? Bit worried about not being around to keep an eye on temps as I'll be asleep, or refilling the water in the trays when indirect cooking, but wondered if that was actually necessary?
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Pork shoulder (assuming for pulled pork) is one of the easier low and slow cooks so you shouldn't have too many issues. Rather than use a water pan filled with water instead fill it with sand or pottery and cover the top with tin foil. You'll need to be more careful with your vent management to ensure the temperature doesn't climb too high but the end result will be that your coals last longer as you won't be burned excess heat only to have the crux of the water pan to bring it back down to temperature.
 
Hmm, thanks. Never really been too sure on this but there is a slight chance of rain apparently. I'm guessing that shouldn't make a blind bit of difference though?
 
Very little difference yeah. You may get a slight drop in temperature but it won't be significant (I'm assuming your'e using a ProQ Frontier/Excel or WSM?).
 
FrenchTart said:
It'll end up at a similar temperature (a few degrees higher perhaps) to your standard smoked brisket but the difference is that you're essentially crutching it for the entire cooking period and for long after it reaches that internal temperature.

If you want to speed things up, don't roll the joint up at all.
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What temp is that? And what is crutching? :p
 
Crutching: http://amazingribs.com/tips_and_technique/texas_crutch.html

The internal temperature for regular brisket to be done can vary a lot but 88-92C is fairly normal. I tend to use temperature to get it to roughly the right point and then go by feel. It should be extremely tender so you can just about push through it with your thumb but still have some resistance. Imo anyhow. People have different preferences :)

For brisket you're going to pull it will probably end up a bit higher, approaching (though not reaching) 100C and it will simply fall apart at the slightest provocation.

If you can get ox cheek instead of brisket you may want to use this instead. It's absolutely amazing when pulled :)
 
Ah right. Are you using a smokenator? I've not had much experience with them so I can't really advise. I presume you'll be using the snake method or similar for the coals?
 
Yep, snake method, haven't got a smokenator although that does remind me. I was looking at them last year.
 
chief barker said:
Just a heads up to all that need some briquettes, Lidl are selling 7KG bags of it for £2.89.

http://www.hotukdeals.com/deals/xxl-barbecue-charcoal-briquettes-7-kgs-2-89-lidl-2196265

Be sure to pick up the 7KG bag as they are selling 5KG for the same price but In another part of the shop.

I've bought 4 bags myself.
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Thanks for the heads up by the way, I promptly went out and bought 10 bags. It's not the best fuel obviously, but it's better than any other cheap supermarket briquettes I've tried, and you can't complain at that price.

Ideally I'd use a premium charcoal like heat beads for every cook, but given I'll go through up to 10kg per weekend it can really get quite expensive.

I'm sorely tempted to make some more room in the shed and buy 10 more!
 
CHokKA said:
Weber One Touch Original for £135. It's the best basic BBQ you'll ever own and with a 57cm grill, you have loads of room for cooking a load of meat. You can even smoke on one too if you fancy giving that a try later on :)
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Just bagged one (57) for £116.99 from Clas Ohlson. :D
 
PapaLazaru said:
Just bagged one (57) for £116.99 from Clas Ohlson. :D
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Dammit now Im soo close to ordering not seen it that cheap before. Except a cover what else will I "need" quite new to BBQ'in as lived in a flat since moving out but this year I have a garden. And I dont wanna buy a new BBQ every year and from what I have read webers last ages.
 
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