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

[Glaucus]

Waiting for the hate

http://www.lindamccartneyfoods.co.uk/media/1076/5060045387523_t1.png[/I][/QUOTE]



Why would you do that? At least cook some proper vegetarian stuff.
Or if you want to replicate BBQ, then try making gluten ribs.

Planning to try making some next BBQ, as theres a few veggies, no idea which wprecipe, I'll probably do what I think sounds good, but here's a starting point.
[url]http://divinehealthyfood.com/seitan-bbq-ribs-vegan/[/url]

 

[montymint]

Pork shoulder dry brined for tomorrow. Took most of the fat cap off and left some on for rendering (Still might take a little more off to tidy it.

 

[montymint]

Generic rub made!



And Applied! (I needed to do it tonight due to some last minute plans that have popped up which will put constraints on me in the morning)

 

[rhysduck]

What rub is that monty?

 

[montymint]

I used the following ratio:

1 salt
1 pepper
1 brown sugar
1/2 garlic powder
1/2 onion powder
1/4 Cayenne pepper
1/4 smoked paprika
1/8 cumin
1/8 English mustard powder

 

[montymint]

still taking a lot of getting used to (the smoker).

Today I'm using sand rather than water and I may have used too much, or too few hot coals to start the minion. I got it to 225F ok, but after adding the pork It dropped to 214 and took over an hour to come back up and stabilise around 225 (223 as I type but fluctuates between 223 and 228)

 

[Pen66]

Quick question:

Direct grilling, lid on or lid off?

Weber manual says on and barbecue book (as recommended in this thread) says off.

 

[robfosters]

I always go lid off for grilling.

 

[Glaucus]

Direct grilling is indeed lid off.

 

[Pen66]

Cheers guys.

Picked up a Weber 57cm Bar-B-Kettle last week and doing some grilling tonight. Looking to do some joints soon.

 

[Itchytrigg]

Today, I shall be mostly grilling...Glazed pork medallions with smoky sweetcorn-red pepper relish, new potato and garlic hobo pack, and rounded out with ash roasted pears for pudding.

I'm really loving the BBQ book mentioned in this thread

 

[robfosters]

I don't know whether to bbq today. The weathers a bit disappointing

 

[chief barker]

I don't know whether to bbq today. The weathers a bit disappointing

I feel your pain, on off showers for us today.

The garden needs it though.

 

[rockermark]

I have a quick question for the BBQ gods in here.
This week I have a pack of Exotic meat burgers coming.
I want to have the burgers in wraps instead of buns.
Now I need ideas on what to put in them with the meat?

 

[robfosters]

Brightening up a bit now. As long it's not cold and the rain stays away.

 

[Maccapacca]

Some thighs, par boiled potatoes with sea salt olive oil and rosemary plus some sweetcorn.


Couple of burgers to go on later

 

[wndsr]

Impromptu BBQ at a colleagues house after work. Rump steaks here, but a hell of a lot of sausage, burgers, chicken and prawns too. Awesome.

 

[GSVBagpuss]

Lunchtime BBQs - do you prefer to smoke the day before or overnight?

 

[FrenchTart]

Overnight if possible - reheating food is kind of sucky.

 

[GSVBagpuss]

Overnight if possible - reheating food is kind of sucky.

Indeed, I'll get those vents as closed as I can so starting at 11pm means done at 7-9am and then just let the joints rest to re-juice. Should be ok and much easier domestically. I've got a 2kg pork shoulder, lamb leg and short rib to get done. Having not cooked multiple joints before, do you notice much change in cooking times with more meat in the smoker?