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

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Off for a bath and then I'll be firing up the BBQ to cook this bad boy.

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That's 18 1/2 ounces of prime Scottish, 28 day dry aged sirloin I picked up in Edinburgh yesterday.

I'll post after pics if I manage to get some before I stuff my face :p
 
Asparagus looks amazing!

My overnight smoke was on a perfect 228 with the meats stalling at 160-170 when my 4 year old woke at 5:30. I foolishly don't check the fuel level as it had gone out by 7:30 when we woke up again (although I wasn't expecting the extra sleep!). Into the oven now - lamb feels nice a soft but pork and ribs needs a fair bit more
 
So been lurking in this thread for a while and finally took the plunge and turn my weber into a smoker for the day do some pulled pork. Bought a 2kg butt, which took 12 hours to smoke. Here are the results.
 
Rrrrrrrrright you 'orrible lot, stand to for some meat action

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Night time smoking is awesome fun (although pro tip - always get your thermometer set up before it gets dark ...)
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Meat
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Yarp, I think ribs > brisket
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One day late cheat pudding
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Ok so my 30th birthday present this weekend, I was absolutely ecstatic.

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Used it for the birthday cook and it performed fantastically, can't wait to use it some more. It feels strange not constantly looking over at my maverick.
 
randomshenans said:
Ah that's the one I want! Worth it?
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Great bit of kit, was attached and networked within minutes. Am having a problem with the temperatures being a bit lower than set and vary a bit, on a cook at at 135c over a few hours it varied between 126-135.

Though I'm putting this down to a slight air leak and crappy fuel.
 
Hoping to do my first smoking next week. I have a decent thermometer for the meat but need one for the BBQ - any recommendations? Do I really need to spend £45?

Same question for the wood, Amazon all seems to be chips and the guides are saying I need small balls for the long cook of pulled pork.

Cheers
 
Trimmed 3kg short rib ready for the smoker tomorrow, just salt, pepper and garlic rub. Cooking at 250, and reckoning it could take 10+ hours means an early start!
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Using walnut for the first time, supposed to be strong and good for beef, anyone with any experience with this wood?

A big part of me is excited just to use the cyberQ again haha.
 
Thanks, it's from my local butcher, Walter Rose & son, always high quality produce.

A pic of the gadget in action today -

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I love that wind is no longer a problem, that was my main bugbear.
 
I hosted a BBQ for 20 people yesterday, and star of the afternoon was 6kg of pork shoulder and 3.5kg of beef short ribs.

The beef ribs were started in the oven for the first 3 hours due to lack of space on the grill, then foil wrapped and placed on the grill for the final 5 hours. The pork was also wrapped after 3 hours.


 
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