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

f00b4r said:
If they sell like the smokenator did last year it is likely they will run out of stock half way through the summer and then be a little while before they restock so I probably wouldn't hang around too long once the sun starts shining and the fair weather crowd get in there :p
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I will get one ordered soon, prolly next week or so - hopefully in the initial batch then!

Hoping to do a brisket today, its a small one at 1.1kg and thinking about leaving it rolled and with the fat on as have read its a good idea to help prevent it drying out - anyone got suggestions around this plan??
 
Sounds like a reasonable idea. I'd definitely wrap it sooner rather than later too. It's pretty hard to get smaller briskets to turn out well though so good luck :)
 
Nice...how did you do that? :)

Even a small bit of brisket will take a good few hours btw so I wouldn't expect it to be done super early.
 
Got the Outback out in action over the weekend. Whole leg of lamb with all the trimmings.

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FrenchTart said:
Okay. You might be fine but just be prepared in case it takes a little longer than expected :)
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Lets call it supper...

Its getting there, I wanted to put it on earlier but had to go get a haircut and could only have one exactly when I wanted to start!

Now I have to decide what to do with the BBQ, I have an older weber - this one in fact...

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The table is super useful but I got it second hand and there is a bit of rust on the lid rim and handle but other than that its great - I said when I come to place it I wouldn't get one with a table......

Brisket was really nice, got to 198f and had to serve so a little longer and a rest and I imagine even better - wasn't dry and really tasty :)

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Looks good and a nice hint of a smoke ring :)

Having a second BBQ may seem a bit overkill but if you ever have guests over I'm sure you can make good use of it...
 
FrenchTart said:
It's a very tidy looking BBQ too :)

What recipe did you go for with the lamb?
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Thank you dude.

Filled it with cloves of garlic & covered it in ground garlic and crushed sea salt. Nice n simple.

Looking forward to doing salmon in the bottom over logs at some point.

Been a lurker in this thread for some time so happy to finally be contributing.
 
FrenchTart said:
Looks good and a nice hint of a smoke ring :)

Having a second BBQ may seem a bit overkill but if you ever have guests over I'm sure you can make good use of it...
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Its the space storing them thats the issue, I have a Gas bbq (technically 2 as the wife would say) and just had to move the gas one into the shed to put the weber in there as its a bit warm still and raining....

The one in the table has the mounts for the legs still on it but I imagine the master touch doesn't have the mounts to attach it to the table!

Of course I could sell on the new one and get a rotisserie thingy for it and just run my one into the ground...

Nice problem to have, still won't believe it until I get it!
 
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