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

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rhysduck said:
Weber do a portable gas bbq: https://www.weberbbq.co.uk/product/go-anywhere-gas/

£117 at Go Outdoors - maybe cheaper elsewhere.

Question for the Charcoal guys, do I go Weber MasterTouch or Weber Original Premium. Both 57cm. Thanks!
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Thanks. Will check it out.

I have a one touch and to be honest if I were to be choosing between the MasterTouch or Original Premium I think I would go for the premium as the holder for the lid wouldn't be that important to me to pay the extra. I'd sooner put that towards a good cover (not the Weber ones!)
 
lego said:
What Charcoal do you guys use for best results, and where do you get it from?
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I've been using the big green egg lumpwood recently as it's available locally. Good large chunks of hickory and oak charcoal.

rhysduck said:
Weber do a portable gas bbq: https://www.weberbbq.co.uk/product/go-anywhere-gas/

£117 at Go Outdoors - maybe cheaper elsewhere.

Question for the Charcoal guys, do I go Weber MasterTouch or Weber Original Premium. Both 57cm. Thanks!
Click to expand...

I think the only differences are the lid holder which I find quite useful on my performer, and the mastertouch has the "gourmet BBQ system" which is a removable center in the cooking grate which allows you to place vastly over priced cooking attachments in the hole. You can get a lid holder for ~ £25, and if you wanted the fancy grill you can buy one separately anyway (It is easier to clean though as you can take the centre out).

In other news, started the BBQ season off with lunch on new years day! :D
 
Thanks both. I'll go for the Original Premium then I think at a smidge over £150.

I'll do a quick research on the gourmet grate system, can't see me using a wok or sorts on the BBQ. Just the usual joints, meat stuffs.
 
rhysduck said:
Weber do a portable gas bbq: https://www.weberbbq.co.uk/product/go-anywhere-gas/

£117 at Go Outdoors - maybe cheaper elsewhere.
Click to expand...

I've got the charcoal version and it's excellent. Well built and you can tell it will last years. I sort of wish I'd bought the gas one just for convenience however we've had a couple of log fires in mine post bbq which have been fine. Doubt you could do this with the gas. Maybe I'll buy both :D
 
HazardO said:
I think the only differences are the lid holder which I find quite useful on my performer, and the mastertouch has the "gourmet BBQ system" which is a removable center in the cooking grate which allows you to place vastly over priced cooking attachments in the hole. You can get a lid holder for ~ £25, and if you wanted the fancy grill you can buy one separately anyway (It is easier to clean though as you can take the centre out).
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Webers have the ability to hook the lid off the side of the main kettle anyway so it's only a matter of a bit more convenience with the lid holder.

The MasterTouch also came with charcoal baskets too so that might be worth factoring in if you wanted go for indirect method. Saying that they can be had for £15 on Amazon (search for - Dancook Kohlekörbe 2 piece).
 
Capt Doufos said:
I often have taken a pork joint into work for people or a party. I have had no issues whatsoever with smoking it for 4-5 hours the night before, leaving it in the oven overnight to finish. Resting it and then wrapping it in foil / towels then into a cool box. Not even needed to reheat it. Even if you do get to the point of reheating it's really not an issue and has minimal to no effect on the flavour. Hell I even usually freeze half of what I make into portions to use in pulled pork sandwiches, sometimes I even think that is better!
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FrenchTart said:
Completely agree with Capt Doufos. That said, I'd probably personally just wrap and insulate it extremely well rather than re-heat. Use a cool box and you can leave it for a long time whilst it rests.
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Groovy - cheers for confirming what I thought. I'm feeding 16 blokes on a Stag Do - already doing an whole (6kg) brisket so how much pork butt do I need?!
 
Just picked up a rump cap that I asked my local butcher to dry age for ~50 days for me.

Quite amused by the note they left on it so it didn't get picked up by someone else. I'm going to make everyone call my BBQ David from now on.

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Chilling out watchung a few films, oh and have pork shoulder on the smoker. No need to go outside though!

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settled back down to about 235 degrees now, breezey out there
 
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