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

Status
Not open for further replies.
I'm not sure I posted a perfect recipe but making fairly thin burgers with a mix of 50/50 chuck and brisket (or rib, even better) with a 25+ % fat ratio is pretty awesome. As I said, make them thin and only season them with plenty of salt all around the outside just before you chuck them on a grate that is immediately on top of a chimney starter full of fully lit coals. The burger will brown perfectly and still be medium rare inside. It'll also complete this process in very little time at all.

edit: If you're making lamb I totally recommend lamb barbacoa :)

http://www.seriouseats.com/recipes/2013/10/smoked-lamb-barbacoa-recipe.html
 
FrenchTart said:
I really want to try bone marrow in burgers. It sounds awesome.
Click to expand...

Waitrose do very good shins cut in half. You can scoop it out then cut it up quite nicely. In my experience if you ask the butcher all they have is massive knee bones they keep for customers dogs which has very little marrow.
 
Do you guys tend to go for the snake method for long cooks or heat batches of six briskets at a time and add them when the heat starts to die down?

I'm calibrating my BBQ on Friday after my attempt last week failed. I think I need to start with half a chimney instead of filling it to the top...
 
Kemik said:
Do you guys tend to go for the snake method for long cooks or heat batches of six briskets at a time and add them when the heat starts to die down?

I'm calibrating my BBQ on Friday after my attempt last week failed. I think I need to start with half a chimney instead of filling it to the top...
Click to expand...

If using a kettle then snake method is best for low n slow, don't start with too many coals (maybe 10?).

If using a wsm/proQ then snake method is irrelevant, just use the minion method. I'll start off most cooks with half a chimney, only time i light a full chimney is for smoking HOT (like chicken).
 
ganesh said:
If using a kettle then snake method is best for low n slow, don't start with too many coals (maybe 10?).
Click to expand...

So you would snake 2/3 of the way round the base with a layer of 2 or 3 coals and the wood at the start. Then add how many heated coals to get it going?
 
Kemik said:
So you would snake 2/3 of the way round the base with a layer of 2 or 3 coals and the wood at the start. Then add how many heated coals to get it going?
Click to expand...

Yeah, sounds about right. You only need a few to get it lit, turn your chimney starter upside down, put them in the other end and sit your starter cube on top of a can/tin. Much easier to light only a few coals this way.
 
Just bought a Camp Chef 24" Smoke Vault. Can't wait for it to arrive but sadly that wont be until next week.

Never had a smoker before, any tips?
Will be buying some woodchips from amazon, some hickory and apple.

I have a decent digital thermometer but I'm tempted buy some RF wireless probes so I can work form my office and have food smoking away all day outside (another advantage of working form home!)


To begin with will be using LPG but I will hope to get it connected to the house gas supply to make it super economical and convenient.
Just looking for recipes now.
 
D.P. said:
Just bought a Camp Chef 24" Smoke Vault. Can't wait for it to arrive but sadly that wont be until next week.

Never had a smoker before, any tips?
Will be buying some woodchips from amazon, some hickory and apple.

I have a decent digital thermometer but I'm tempted buy some RF wireless probes so I can work form my office and have food smoking away all day outside (another advantage of working form home!)


To begin with will be using LPG but I will hope to get it connected to the house gas supply to make it super economical and convenient.
Just looking for recipes now.
Click to expand...

Now that looks like an interesting toy. Doesn't seem to be available in the UK though. Where did you get it, and how much if you don't mind me asking?
 
Hi Guys
I have a 47cm Weber and just started properly BBQing reading this thread is helping a lot.
I use a chimney to start it up.
How many briquettes should I be using to just do a few burgers and sausages for 2 people.
I seem to always put too many on or not enough.
 
BBQ champ is on ITV tonight. Adam Richman is one off the judges.
It sounds pretty rubbish tbh, but as he's on it, ill give it a try.
 
Are there any good, non-bank breaking (£300) kamado grills in the UK? I've been looking at getting one for my dad but it seems that only the BGE and Kamado Joes are available and are a bit out of my price range.

Ideally I wanted to get him a CharGriller Akorn but they're hard to come by in the UK and the ones I saw were around the £500 mark whereas mine was only $300 (~£220). Any suggestions?
 
Tried 48 hour (Only did 46 hours in the end) sous vide beef short rib (in we-rub-u korean BBQ marinade from M&S) followed by 20mins indirect on the BBQ.
Meat was very tender and tasty.

I think I'm going to try something similar with brisket and a dry rub followed by a sticky BBQ sauce on the BBQ.

It doesn't achieve the smoke penetration of slow smoking, but it does produce very tender and tasty meat, and I just don't have the time (or skill) to get a piece of meat smoking on my weber for more than 3 hours.
 
Beef short ribs are one of my favorite cuts at the moment, I do them for 72hrs at 62c.
Much prefer them to brisket. Ox cheeks done the same are also much better than brisket (though it is a stronger flavour)
I prefer pork with BBQ sauce type recipes.

With regards to smoking etc. I sometimes just put the meat on the BBQ at a relatively low temp (110-140c) for 1-2hrs whilst smoking then take it off, foil wrap, vac pack and then sous vide it. That way you get the smoke taste (I think the first couple of hours the meat gains sufficient smoke) and the absolute tenderness of sous vide. If doing this I would do pork ribs or cheeks smoke for 2hrs then sous vide @79c for 12hours. You can sous vide for 3 days at a lower temp ~60c but I've done both and for pork at least the 12hrs at a higher temp is very very close so I don't bother with the longer time for those cuts.
 
timmeh said:
Are there any good, non-bank breaking (£300) kamado grills in the UK? I've been looking at getting one for my dad but it seems that only the BGE and Kamado Joes are available and are a bit out of my price range.

Ideally I wanted to get him a CharGriller Akorn but they're hard to come by in the UK and the ones I saw were around the £500 mark whereas mine was only $300 (~£220). Any suggestions?
Click to expand...

In short, No.

Ceramic grills are expensive, even if you did manage to find one for £300 it would be absolutely tiny.

For £300 i'd be looking at either a WSM or ProQ bullet style smoker, you'll get an awful lot more for your money.
 
Status
Not open for further replies.
Back
Top Bottom