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

Status
Not open for further replies.
Yeah, my father-in-law suggested to do it to 140/150 but I just wanted to be sure. It certainly didn't do it any harm cooking it that little bit longer, it's so so tender. It was supposed to be injected with some 'hoppy beer' but my wife threw away my injector :rolleyes: Still pretty good.
 
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.
 
I think with the bacon and the filling you can get away with a higher temperature yeah. If it was just tenderloin by itself I'd probably gone for 145/150F final internal temperature (so it'd probably be a little lower before I put it under/on the grill to crisp up).

As I say though, looks awesome :)
 
Holy crap! admire your BBQing in single didgit figures :D That pork tenderloin looks pretty special, did it taste as good as it looks?
 
It tastes pretty good. I'll definitely make it again. This is the recipe I followed.

I want to try brisket too, the one by FrenchTart looks really good. Got any tips?
 
I would say the opposite for brisket. BBQ it for the first few hours and then when it's ready to be wrapped, stick it in the oven (mostly to save on faff and BBQ fuel - it's not going to absorb any more smoke at this point).

My technique is generally something like this:

- Night before -
* Trim the fat cap down to 1/4 a cm thick. Score it in a criss-cross pattern down to the meat too.
* Inject a cheap store-bought beef stock. This just helps season the inside of the meat and intensify the beefy flavours. I sometimes add a little soya sauce or other umami-rich ingredients to this but never any spices or juices. (optional)
* Mix 50/50 salt and black pepper and liberally sprinkle it all over the meat. You can add spices to this if you like but don't go crazy. Normally I just add some ground chipotle chillies and a tiny amount of ground star anise (which again helps intensify the meat flavours).
* Wrap in clingfilm and leave in the fridge overnight.

- Very early the morning you want to eat -
(I put the above 3.25kg brisket in at 5am, ate it at 5pm, including about 1.5 hours rest.)
* Fire up your smoker to run at 225F or 110C. Stick a few chunks of wood on there.
* Stick your brisket in.
* Unless you need to add fuel or more wood, leave it alone for 3-4 hours.
* Optionally from about hour 3 onwards you can spray it with water every 30 minutes. This can supposedly help with smoke ring and flavour (I'm not convinced but I do it anyway as it doesn't seem to do anything bad).
* Once the internal temperature reaches 60C or so the beef is read to wrap. Depending on the size and your smoker temperature this could be anything from 4 hours to 6 hours in.
* Wrap the beef thoroughly in tinfoil or (supposedly better as it keeps the bark in slightly better shape) greaseproof paper. You want it sealed up so no air or moisture can get in or out. You can move the beef to an oven set to 225F/110C at this point if you like. Or just leave it on the BBQ.
* Give the beef at least 3 hours before checking it (unless it's a tiny <1kg piece, but I don't recommend you use briskets that small to be honest as they have a tendency to dry out). In theory it's done when the internal temperature is around 90-94C but I've found that using internal temperature for this gives unreliable results. The best approach is to just stuck a blunt knife in the meat and try to twist it. If it has virtually no resistance the meat is done. Think of how pulled pork is when ready - you want it to be *just* before that point.
* Take the beef out of the oven/grill and leave it with the wrapping open for about 20 minutes to cool slightly.
* Wrap it back up as thoroughly as you can and then place a towel over it or put it in a cool box. You want it to rest for *at least* an hour and obviously you don't want it to go cold during this resting.
* Finally, separate the flat and the point if you have both on your brisket then cut them both into 0.75cm thick slices against the grain. Some people like to make burnt ends with the point but personally I like the point more than the flat and by the time it gets to then I'm too hungry to mess around.
 
Last edited:
Cooked a gammon joint on my smoker yesterday :)

Gave it a coat of dijon mustard, then I used a simple rub (brown sugar, cinnamon, cloves and a little salt)

Smoked it with cherry, came out lovely!
 
Svack said:
Cooked a gammon joint on my smoker yesterday :)

Gave it a coat of dijon mustard, then I used a simple rub (brown sugar, cinnamon, cloves and a little salt)

Smoked it with cherry, came out lovely!
Click to expand...

How big was the joint and how long did you cook it at what temp? I've been wanting to give a gammon joint a go on my Excel but haven't had a chance. I think I'll definitely do one this summer though :)

We had our first braai (BBQ) yesterday. We did chicken sosaties (kebabs) and chippolatas. They were awesome!
 
Smoked a couple of bone in lamb breasts yesterday for the first time, and they were absolutely delicious. Definitely up there with beef short rib for my favourite cuts to bbq. I highly recommend you try it. Can't wait to eat the leftovers for dinner tonight! Will put some pics up later.

Lamb breast ribs and a couple of other things I've bbqed this year -

ouu9iP2l.jpg


f1irhTKl.jpg


jTH77yml.jpg


QDeLsj1.jpg


nyrFYN7l.jpg


7dtqeZJl.jpg


I love meat.
 
Last edited:
CHokKA said:
How big was the joint and how long did you cook it at what temp? I've been wanting to give a gammon joint a go on my Excel but haven't had a chance. I think I'll definitely do one this summer though :)
Click to expand...

It was just for the four of us, so I used a 1.3KG joint, I started it off with about 3 1/2 hours unwrapped at somewhere between 225 and 250'f

Then I wrapped it in foil and gave it another hour, you want to be aiming for about 160-170'f for the internal temperature, the main thing that affects the cooking time in the smoker seems to be the thickness of meat and the amount of connective tissue!
 
First coal grill of the year tomorrow. Ive got the usualy burgers, sausages, venison etc but ive also got some chicken legs / thigh to cook, im a breast man (Har) so i dont usually cook chicken on the bone. Can anyone spec me some rubs, methods or ideas of what to do with them? ive seen putting them in a brine mentioned a bit but never done anything like that.
 
Paprika, garlic powder, black pepper, salt and sugar are a fairly simple one. You can turn it into a marinade instead by adding lemon juice and olive oil.

Cook them initially with indirect heat then towards the end stick them over the coals to crisp up the outside.
 
That lamb looks pretty good! I've got the Pitt Cue book coming today and my new injector arrived yesterday, I need to figure out what to cook this weekend...
 
Ive got a ton so will do that on half the batch mate, other i was thinking of using Hestons bbq wings recipe:

500g pack Heston from Waitrose Chicken Stock
100g white caster sugar
100g rice wine vinegar
200g tomato ketchup
1 tbsp mushroom ketchup
1 tbsp Worcestershire sauce
1 tbsp sesame oil
1 tbsp Tabasco Pepper Sauce, to taste
2 tsp Cayenne pepper

Last year i used his BBQ sauce recipe and have to say it was fantastic! going to knock up a batch tonight to use as a dip/marinade also
http://www.waitrose.com/content/wai...ecipe_directory/h/hestons_barbecue_sauce.html
 
Does anyone have a good maple glaze recipe? Tried various off the web but none are really blowing me away, a good technique for applying would also be appreciated as I'm a cooking noob in general, I generally apply to belly pork slices and then try not to serve them black as the sugar catches.
The ones I've made tend to come out runny and not really a stick marinade.
 
Status
Not open for further replies.
Back
Top Bottom