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

[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.

 

[FrenchTart]

75, ouch.

I've found that leaving the foil open for about 20 minutes can help reduce that kind of ridiculous temperature rise.

 

[GSVBagpuss]

Bnak Holiday weekend coming - must be time for more BBQ I've ordered myself a 3kg piece of brisket...wish me luck! I've also got a load of spices arriving today from JustIngredients to make up some rubs to have in stock.

 

[FrenchTart]

Nice Have you decided on the technique/recipe you're going to cook it by?

 

[Combat Fighter]

Yesterday. . .

BBQ bacon and black pudding sandwich for breakfast.

BBQ tandoori chicken shish kebab for dinner.

 

[ganesh]

Girlfriend's birthday feast -
Ribs
Bacon wrapped cheeseburger loaf
Bacon wrapped sausage loaf
Smoked sausages

 

[GSVBagpuss]

Nice Have you decided on the technique/recipe you're going to cook it by?

Rub on stuff then smoke it until awesome? I will probably crutch it to speed it along, hoping to get it on at 7 am for an early dinner. And I liked hickory last time I did a little piece of brisket so will give that a go again. The butcher is leaving 1/2" of fat on it so should be simple enough?

 

[FrenchTart]

Rub on stuff then smoke it until awesome? I will probably crutch it to speed it along, hoping to get it on at 7 am for an early dinner. And I liked hickory last time I did a little piece of brisket so will give that a go again. The butcher is leaving 1/2" of fat on it so should be simple enough?

Fair enough

I was going to suggest something similar to the method I use, if you have an injector:

http://forums.overclockers.co.uk/showpost.php?p=27778243&postcount=29

You might want to consider adding 1/2 a ground up star anise to the rub too.

 

[GSVBagpuss]

Fair enough

I was going to suggest something similar to the method I use, if you have an injector:

http://forums.overclockers.co.uk/showpost.php?p=27778243&postcount=29

You might want to consider adding 1/2 a ground up star anise to the rub too.

I had bought some gtound star anise (one of my favourite spices in lots of food) and was going to give it a go. Your link looks essentially what I was planning - will give it a go and report back!

 

[GSVBagpuss]

Bacon wrapped cheeseburger loaf

Cheeseburger loaf looks great - must try that too sometime

A good evenings work

 

[PapaLazaru]

Sounds amazing

This is on my list for the next BBQ I host:

http://www.seriouseats.com/recipes/2014/07/thai-style-grilled-chicken-recipe.html

I have decided to try this instead of my usual marinade this weekend, though I am going to do it with thighs instead. I'll try and remember to take some photos.

 

[robfosters]

This is such a great book

Went on Amazon expecting to pay at least a tenner for that book. Instead, got an excellent condition hardback one for £3. The actual book was only 38p!, but the delivery was £2.80.

 

[Kimi]

That is a great book, the Weber ones alright too.

What the hell is a cheeseburger loaf? it sounds like the stuff of dreams

 

[FrenchTart]

I have decided to try this instead of my usual marinade this weekend, though I am going to do it with thighs instead. I'll try and remember to take some photos.

Awesome. Let me know how it goes

 

[meandu229]

Decent deal on 47cm weber bbq at b&q this weeekend.

Can sign up for B&Q Club to get a £5 off a £50 spend in advance at www.diy.com/club

Weber 47cm Bar-B-Kettle (not the Compact one) - £57/£52 with £5 off voucher (reduced from £89)

 

[Itchytrigg]

Went on Amazon expecting to pay at least a tenner for that book. Instead, got an excellent condition hardback one for £3. The actual book was only 38p!, but the delivery was £2.80.

Just picked one up too, not a bad price at all.

 

[FerretBoy]

Been using my weber grill to almost exclusively smoke meat for a year now, but making it up as I go along, time to take it to the next level (well completely over the top) with an upgrade to a smoker, 90kg of charcoal and some proper cuts of meat.




My pork shoulder (practice run) is just satarting to get passed 165f after 6 hours:

 

[GSVBagpuss]

Welcome to the world of mega meat! Nice et733 too - like mine a lot

 

[GSVBagpuss]

Just injected and rubbed a 7lb brisket for tomorrow. Massive excitement cannot be dampened by the weather forecast!