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

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Soemtimes butcher sometimes just cheap supermarket stuff - really depends on what I'm doing/how easy it is to get to the butcher to be honest.

@Noxia. Try adding the glaze later and in multiple thin layers. So...add some all over, cook with indirect heat for 5-10 mins, another layer of glaze, etc. Do all this towards the end so you finish up just as the third layer of glaze sets.
 
More specialist stuff, or if I'm treating myself then butcher. But generic stuff like lamb leg and pork shoulder I'll often buy from the supermarket or bookers.

Pork cheeks going on the smoker tomorrow, never cooked them before. But my basic plan is to apply some rub and then smoke at 120c until they're nice and tender, I'm expecting them to take 4-6 hours. No foil will be involved unless I absolutely have to.

Anyone else here have any experience with cheeks?
 
Never cooked pork cheeks I'm afraid so I can't give you any advice. Your plan sounds like a good approach though. They need a while to become tender.

I picked up a 1.5kg beef forerib from my local butcher today. I've used a Dr BBQ rub on it and I'll be cooking it on my Weber MasterTouch for a few hours on indirect heat along with some Mediterranean vegetables and roostekoek. I also picked up some strips of topside which I'll be making into biltong tomorrow. All of this whilst trying to keep an 18 month old occupied! Tomorrow's gonna be a busy day! I'll post pics soon :)
 
These smoke rings are too much for me to take - I need them in my life!

So, talk to me about smokers. What's a sensible first purchase. Prices seem to be all over the shop for the un-initiated. This thread also reminds me to get some Tom Kerridge ribs going :)
 
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If you're starting out, I'd definitely recommend either a ProQ Frontier or Excel. They're cheaper than the Weber Smokey Mountain and work just as well. My Excel has served me well and I'm looking forward to a long summer of using it :)
 
Here's my effort from Sunday. It was a busy but rewarding day for me :)

Beef Forerib
BeefRib.jpg


Beef Forerib With Rub (DrBBQ #67 From "Slow Fire")
BeefRibRub.jpg


Beef Rib & Veg
BeefRibVegCooking.jpg


Roosterkoek (Grill Cake)
Roosterkoek.jpg


Roosterkoek & Veg
RoosterkoekVegCooking.jpg


Beef Rib Cooked
BeefRibCooked.jpg


Sadly, I didn't get any pics of it sliced. Our 18 month old was demanding more and more of it so we had to keep slicing and had no time to take further pictures. He ate a good amount of the beef and also really enjoyed the roosterkoek. Also, annoyingly, my Maverick ET-732 wireless thermometer has decided to fail on me. The food probe started reading "HHH" so I took it out and tapped it on the side of the Weber, and then put it back in again and it is now reading way above what it should. It's over by about 100°C which was rather alarming when I first put it in because the meat was already over 150°C after 35 minutes cooking. I am quite annoyed by this because it's meant to be a good thermometer, but this is now the second that has failed and unfortunately I can't replace it under warranty again. They're meant to be the best but I don't agree. Unfortunately I don't know what to replace it with, or whether to just try and get a replacement probe for it just to try. It seems a shame to waste £50. Fortunately I have my trusty thermapen, so I could at least cook the meat to the desired temperature accurately.

Anyone got any suggestions for this?
 
GSVBagpuss said:
Cheers, will check them out!
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The above is good advice. The Frontier is a little easier to manage the temperature with and will use less fuel so unless you really need to be able to cook large amounts of food it will be more than enough. The Frontier will easily cook 4 chickens at once so it isn't small by any means.
 
Arrghhhhh, this thread makes me want to have another BBQ this weekend - shame I'm in London!!

Will have to do one next weekend using Kimi's recipe!
 
Cant recommend the ProQ smokers enough! thinking of getting a rib rack for mine this year after we had a bit of a fight to get 8 racks in mine last summer
 
montymint said:
IS it easy to smoke in a weber one touch premium? I want to buy a BBQ this year and would prefer to be able to smoke and bbq directly
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If you just want one BBQ to do both then it's the perfect choice. As Frenchtart said above you will need to use a two zone cooking method and likely the fuse layout for your coals.

The bbq will need more management to maintain temperature than a dedicated smoker, but it's a good compromise.

And make sure you buy a thermometer like the maverick 732/733 so you can monitor temperature at the grate and meat internal temp, the dome thermometer is never to be trusted, especially on kettles.

http://amazingribs.com/BBQ_buyers_guide/starting_a_charcoal_fire.html

http://amazingribs.com/tips_and_technique/2-zone_indirect_cooking.html
 
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FrenchTart said:
Alternatively, a ProQ Frontier/Elite also works perfectly fine as a grill. The only issue is the height.
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Yeah that's the only issue really. It's a decent sized grill on the Elite but it's just too low. It'd work quite well for camping or days out but I am thinking of getting one of the Weber Smokey Joe Premiums for that purpose :)

Gonna be doing another beef rib this weekend. It was awesome last Sunday :)
 
FrenchTart said:
Tempted to pick up some beef ribs or ox cheeks and smoke them on Sunday myself. Horrible wind and rain - perfect British BBQ weather ;)
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Have you smoked a beef rib before? How long and how low would you recommend? I was thinking about cooking it indirectly on the Weber but I might have a go smoking it.

I also ordered £50 worth of assorted wood chunks yesterday. They're coming next week ready for summer!
 
Rib (assuming you mean rib and not ribeye?) I would treat like a cross between brisket and pork ribs. Give it a good few hours at 100c then foil for a few hours and then a final coat of a marinade to cook uncovered for a bit. One of my favourites when done properly but really easy to underestimate the time they take to cook.

Is the wood from Paul Goulding (might have remembered the name slightly wrong)? We bought a big batch from him a couple of years ago and it was really decent stuff.
 
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