***** Official 2016 BBQ Thread - Chucking it Down: Proper British BBQ Weather *****

Early start today :)

point end of brisket was on the grill at 8:45am :)

This is it at about 11.
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Nom nom nom :)

I'm just sticking on my ox cheeks and babyback ribs. A bit later than I intended but they're not anywhere nears as big as that beast so they should still be done in time.
 
Rubbed in a mocha rub with a few extras and I'll cook them until almost falling apart. After that they'll be sliced brisket flat style and served in toasted brioche buns along with some roasted peppers and onions.

Not really a traditional method for ox cheeks but I felt like trying something a bit different :)
 
Not the best pic and also not the most exciting but "the story so far" below.

1 hour of smoke mode (so only about 60C). I've cranked up the heat to ~110C and will smoke them at this temp for a good few hours.

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Seeing all these pictures makes me wish I'd started my lean to project earlier, that way by now I'd be ready to BBQ :D:D
 
GSVBagpuss said:
Having friends for dinner next week and was planning some pork belly - but I only just realised I could smoke it! Woo!
Click to expand...

I bought a 1kg bit of pork belly to have my first longer cook on the BBQ, I have been experimenting with the BBQ and getting used to temp control - have been amazed how long you can hold a temp even with lump wood charcoal (I did a couple of steaks and then shut the vents down to half and held 200c for a couple of hours, not quite so good at 2330 when I finally could put the BBQ away mind...)

I'm planning indirect for 3-4 hours at a guess sat in a foil pan on some veg and cider - wife and kids aren't the greatest fans of pork so its a safe one for me to try and eat all on my own!!!
 
BBQ is go, Garlic and herb chicken thighs, brisket, chipolatas, corn on the cob, and asparagus today Nom nom!

That Brisket looks seriously delicious The_blue, Lovely and juicy!
 
Just seen that the guy behind Amazing Ribs has a book out on the 10th May (Meathead: The Science of Great Barbecue and Grilling), a fathers day present and a half if you can wait that long ;)
 
So I did my first 'long cook' with the 1kg pork belly I got to experiment with, added a rub from a book and followed these instructions..

500f for 30-45 mins to get cracking going.
350f for 3+ hours
Aiming for an internal meat temp of 170f+

All went well to begin with, easily hit 500f even tho it was cold outside and got some great cracking so shut the vents down to half as instructed. It took a long time for the temp to come down and after an hour I had hit the internal temp :o

Now, maybe it was a small joint so needed less time at 500f and less at 350f but in the end I went for a total cook time of under 3 hours and internal of 190f

From this;

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To this;

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And rested;

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It was one of the juiciest bits of pork I have ever had but I felt like I got away with it and was too hot for size of meat!?
 
You need that heat for the crackling.. Or separate the skin, scrape the fat off of it then roast hat a high temp with lots of salt on it.
 
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