Soldato
Not having much luck with the wind - really struggling to get any charcoal lit even in the chimney!
May have to cancel and try another day
May have to cancel and try another day
***** Official 2015 BBQ Thread - Sun is out, time to broil!! *****
- Thread starter Maccapacca
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Man up
Man of Honour
Lots of paper, stick a little bit of oil on it and put it in a sheltered spot. I've lit in worse conditions 
Soldato
Nothing to do with 'manning up' (horrible phrase but that's a whole other thread!)
Lots of paper, stick a little bit of oil on it and put it in a sheltered spot. I've lit in worse conditions
Tried all of that but the garden is a horrible wind trap and it just doesn't seem to want to play ball
Sadly I've somewhere else to be this evening so I'm out of time to keep an eye on it. Another time though
managed to get a chimney of crappy asda coal finally lit (took about 30 mins and multiple reflls of paper).
Smoker is covered, forgot to get sand so its water in the pan today, thankfully I'm doing chicken so I should get away with if for a small cook.
My probes are in and readin 203F and rising
Smoker is covered, forgot to get sand so its water in the pan today, thankfully I'm doing chicken so I should get away with if for a small cook.
My probes are in and readin 203F and rising
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aiming for 325F btw for a 1.5 - 2 hour cook
edit: DOH, forgot to calibrate the lid thermometer
edit: DOH, forgot to calibrate the lid thermometer
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I've just opened the doors to check the fuel and water levels and noticed that the condensation on the doors is brown in colour, should I be worried?
I can't understand how some of you spend an age debating, deliberating and choosing a bbq then buy junk charcoal.
Get some local charcoal cheaper than supermarkets
http://www.dikes-direct.co.uk/super...__height_900__zoomcrop_none__bgcolour_FFF.jpg
Get some local charcoal cheaper than supermarkets
http://www.dikes-direct.co.uk/super...__height_900__zoomcrop_none__bgcolour_FFF.jpg
In all honesty it was impatience that got the asda coal in today (as it was mainly for a burn in). I have some shells already on order for longer cooks
well disaster tried to strike, the wind is so bad the temps started to plummet. Went down to 255 before I took the drastic action on lifting the smoker into the inside of my garage door and leaving the door wedged open to allow air flow. Thankfully my garage isn;t used for much and the meat only has 20F to go before done. smoker is back up to the 280 it was before
Success! Waited till the breast came in at 163, checked the thigh meat and it was 172
(ignore the missing bit of skin and meat, taste test was had)
It was tasty
(ignore the missing bit of skin and meat, taste test was had)
It was tasty
Soldato
Doing the Peruvian chicken w/ green sauce from serious eats today, the sauce is freakin' delicious and I'm glad I made twice as much because it's going to be salad dressing, dip, thrown on tacos or just eaten with a spoon until it's gone.
Chicken should be straightforward, garlic, cumin and paprika mixed with lemon juice and oil to make a paste, rubbed on butterflied chicken and about to grill away nom nom nom
Report : Awesome
Decision to half salt in rub validated, was pretty much spot on. Also was cooking for non pepperheads so used de-ribbed and seeded jalapenos which worked out great. All in all highly recommended recipe!
Chicken should be straightforward, garlic, cumin and paprika mixed with lemon juice and oil to make a paste, rubbed on butterflied chicken and about to grill away nom nom nom
Report : Awesome
Decision to half salt in rub validated, was pretty much spot on. Also was cooking for non pepperheads so used de-ribbed and seeded jalapenos which worked out great. All in all highly recommended recipe!
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Associate
Monty, great work, looks awesome!
Caporegime
Guys, bbq'd jerk chicken wings.
How should I go about it? Make my own rub or is there a top drawer ready made one?
Also, is it better iyo to use a marinade or dry rub for proper jerk?
How should I go about it? Make my own rub or is there a top drawer ready made one?
Also, is it better iyo to use a marinade or dry rub for proper jerk?
Man of Honour
All looks and sounds awesome
@robfosters - you're better off making your own. Glaucus posted a recipe a little while back that is really good. Marinade is the way to go imo.
@robfosters - you're better off making your own. Glaucus posted a recipe a little while back that is really good. Marinade is the way to go imo.
This one, and it's epically good.
http://jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm
Massively up the lime and go easy on the cinnamon.
Original post here
http://forums.overclockers.co.uk/sh...ht=jerk+chicken+username_glaucus#post26908088
And then conversation carries on for a fair few posts.
That had to much cinnamon, too many chillies and not enough lime in it.
http://jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm
Massively up the lime and go easy on the cinnamon.
Original post here
http://forums.overclockers.co.uk/sh...ht=jerk+chicken+username_glaucus#post26908088
And then conversation carries on for a fair few posts.
That had to much cinnamon, too many chillies and not enough lime in it.
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Smoked a chicken last night and used olive wood for the first time. Without a doubt it's the best wood i've tried yet with poultry, gave an absolutely delicious flavour that i've not found with any other wood so far. I'd describe it as slightly earthy.
If you haven't tried olive yet, then i highly recommend it.
If you haven't tried olive yet, then i highly recommend it.
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