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

I did some weird non meat stuff on a quick pre footy BBQ last night, was good - sweetcorn has never been so sweet :o

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Psymonkee said:
Ended up with just shy of 4kg of Pork Shoulder from work (Morrisons - the pork actually seems quite good locally! :)) with intentions of smoking and shredding it this weekend.

Would it be a better idea to leave it as one piece or am I better cutting it 2? :)
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I always split the big shoulders into 2. Mostly to get cooking time that means I can serve dinner at 6-7pm without waking up at 4am. But also I think the smoked outer back is by far the best part. You get far more flavor. Having 2 smaller halves with greater surface area works well. Remember the smoke only penetrates about 0.5cm.

I imagine for something like brisket you need the bigger joint to maintain moisture.
 
Psymonkee said:
We weren't finished by that point! :p

Ended up bailing pretty quickly due to awful weather and the skin was left on the table. This morning? No skin and loads of bird crap....ugh! :(

(FYI the skin was really inedible so was for the bin anyway!)
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Ah... We should've mentioned that really. Always take the skin off (leaving a 0.25cm layer of fat) before applying the rub and cooking. Sorry about that - you missed out on a load of extra bark. I also kind of agree with DP's post above about cutting into halves to get more bark. It kind of depends on which bit of the pork is your favourite though - if you're a bark lover then more is always better even if it means some of the pork is a little drier :)

You can cook the skin separately if you want to make crackling/etc.
 
managed to get the bbq out in between rain and do a beer butt chicken (plain) and piece of chuck tender beef that had been marinated in soy and rice wine vinegar for 6 hours

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Got 14 adults and 14 kids next weekend. Currently got 6kg whole brisket, 4kg pork shoulder, 2 chickens and sausages/burgers for kids (all 5 and under). Plus BBQ pinto beans, celeriac coleslaw, halloumi salad and another salad.

Do I need more meat?!
 
The short ribs turned out perfectly after a full 8 hours at 110C. I smoked them heavily with hickory chips for the first hour, then left unwrapped for 3 hours and then wrapped for the final 4 hours.

Feeling as if I've got beef ribs pretty much how I want them now so am going to move on to refining my pork ribs and other cuts of meat.
 
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