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

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How much are you putting in? I have the 57cm one but have never gone more than couple hours and fancy giving it a go. Are you putting some wood for smoke in as well?
 
To season the inside primarily (and burn off any random oils/packaging chemicals/etc).

Once it has been running for a couple of hours you can stick some food on though. Probably the easiest first thing would be pork shoulder. Remove the skin, trim the fat (don't remove it all - leave 1/4 cm on, but score that down to the meat), add a rub and then stick in at about 110C for 5-10 hours, depending on the size of the shoulder.

Don't use water in the water pan - just fill it with sand or pottery or something (and cover with foil before you cook). Get used to using the vents to control temperature.
 
AS_Platinum said:
Don't know if it has already been mentioned, but the bbq pit boys have some very good ideas.

BBQPB
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Was watching some of them last night - looked very, very nice

FrenchTart said:
To season the inside primarily (and burn off any random oils/packaging chemicals/etc).

Once it has been running for a couple of hours you can stick some food on though. Probably the easiest first thing would be pork shoulder. Remove the skin, trim the fat (don't remove it all - leave 1/4 cm on, but score that down to the meat), add a rub and then stick in at about 110C for 5-10 hours, depending on the size of the shoulder.

Don't use water in the water pan - just fill it with sand or pottery or something (and cover with foil before you cook). Get used to using the vents to control temperature.
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Will do and report back! A small piece of shoulder will feed the three of us I think and looks simple to get me started
 
I could well be in the wrong place here, but I'll give it a go anyway!

I've got a couple of ~0.8kg silverside beef joints (with skin on). I have a Weber 57cm BBQ. People are coming at about 5, eat at 6 ish.

WWOcUKD?
 
Cheers, gone with the Weber one as I had almost all the rub ingredients to hand.

Hoping it goes well, never really experimented much outside the usual burgers and sausages (heresy I know!).

Wife's grumbling because it's not 'normal' BBQ food. I'll show her!
 
I went for a BBQ with some Lithuanians and they laughingly bought 1/2 a dozen sausages for us English lol.

On another note Homebase lumpwood charcoal is shocking, no heat just a warmth, I should know better, nothing I buy from Homebase is any good.
 
The really old Tesco charcoal I dug out yesterday was similarly cack. Doesn't help that my kettle BBQ is pretty poor though. I fancied something a bit different to my usual low-and-slow smoking so I cooked some skirt steak "dirty style" (wasn't that impressed but it was my first attempt so perhaps I just messed it up) and followed it up with burgers cooked directly over a chimney starter filled with white-hot coals. That was fun and awesome :D
 
Got my weber fired up over the weekend.

Saturday I smoked some waitrose jumbo sausages, and served them as hot dogs with a side of chili cheese fries (French fries, grated chedder, home made smokie chilli and home made salsa.)

Sunday Had some garlic and herb chicken thighs+drumsticks, chiplatas and smoked brisket (Waitrose smoked and pre-slowcooked).

A tasty start to the season, but the brisket was a bit dry.

Also got some korean BBQ marinade from M&S I want to try with some 12hour sous vide short ribs when I get the time.
 
I fired up the Weber for the first time since buying it.

I used some Briquettes bought from Homebase but the food lacked the smokey taste, can anyone recommend some decent charcoal or briquettes to give the food a stronger smokey taste please.

Loving it so far though, Indirect cooking is growing on me now It seemed a bit alien at first as I'm used to cooking directly, but the food I did cook was cooked perfectly and the chimney starter was brilliant.
 
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