Awesome. I wanted to do short ribs yesterday but ended up doing a couple of chickens instead. Will use your info above when I do ribs though.
***** Official 2016 BBQ Thread - Chucking it Down: Proper British BBQ Weather *****
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Soldato
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Short ribs are mega, well reminded!
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If you can get them still in a slab rather than individual ribs then they'll stay a lot more moist.
I used a mix of salt, pepper, Brown sugar, garlic powder and ground coffee as the rub. Absolutely swear by the this mix
Got a new gas BBQ recently bundled with a few accessories so tried the rotisserie at the weekend. The chicken was beautifully moist and the skin was crispy so will definitely be doing it again. Just a simple rub of paprika, rosemary, pepper and some mild chili pepper (kid friendly).
Soldato
Is that two chickens?!
If that question was aimed for me? Then no its just one chicken. Its trussed so maybe why you aren't seeing the normal chicken shape.
Soldato
Sorry yeh I was viewing on a small screen, it just looked like 2 chickens fused together.
About to try my first low and slow cook this weekend, but the weather isn't looking too steady. Unfortunately I have no sheltered space in my garden to protect my precious barbecue from the rain. So my basic question is, will it damage my barbecue to be uncovered in the rain for a few hours? Quite paranoid about rust etc as it's a recent purchase and not an el cheapo one.
Also I'm guessing rain won't affect cooking temps as long as the air temp is OK?
The alternative is to smoke a joint tonight and just crisp it up on a high heat just prior to serving. Does anyone know how far in advance you can do this and the meat still stay delicious and moist enough (assuming I get it to that stage to begin with)?
About to try my first low and slow cook this weekend, but the weather isn't looking too steady. Unfortunately I have no sheltered space in my garden to protect my precious barbecue from the rain. So my basic question is, will it damage my barbecue to be uncovered in the rain for a few hours? Quite paranoid about rust etc as it's a recent purchase and not an el cheapo one.
Also I'm guessing rain won't affect cooking temps as long as the air temp is OK?
The alternative is to smoke a joint tonight and just crisp it up on a high heat just prior to serving. Does anyone know how far in advance you can do this and the meat still stay delicious and moist enough (assuming I get it to that stage to begin with)?
Soldato
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Brisket into smoker during a thunderstorm #extraflavour
Soldato
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My thermometer doesn't like getting wet! Running blind tonight it serms
Soldato
Did a BBQ for dinner but at my parents behest so a proper sit down meal. Nothing slow cooked and some rather over done steak - waste of time!
Soldato
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0500 update from me - fire during and both meats at 180. Will be fine after an hour or two in the oven. Pics soon!
Soldato
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Pictures before someone get's their ban hammer out 
10 last night
9 this morning
A little fruit juice to wash it all down
10 last night
9 this morning
A little fruit juice to wash it all down
Amazing
I just got in from a cycle ride in the rain. I could do with at least that amount of meat right now
I just got in from a cycle ride in the rain. I could do with at least that amount of meat right now
Associate
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Cooked a tomahawk steak on the BBQ tonight, first time trying to reverse sear, my temperature was way to high so there was more of a grey band than I would have like and I over shot the internal temperature of the steak but still tasted awesome! Have some pics:
20160626-IMG_8418 by tyrone wilson, on Flickr
20160626-IMG_8423 by tyrone wilson, on Flickr
20160626-IMG_8430 by tyrone wilson, on Flickr
20160626-IMG_8434 by tyrone wilson, on Flickr
20160626-IMG_8442 by tyrone wilson, on Flickr
20160626-IMG_8418 by tyrone wilson, on Flickr20160626-IMG_8423 by tyrone wilson, on Flickr20160626-IMG_8430 by tyrone wilson, on Flickr20160626-IMG_8434 by tyrone wilson, on Flickr20160626-IMG_8442 by tyrone wilson, on Flickr
Soldato
Had the in-laws round today so what better time to do my first low-n-slow. Second time I've cooked on a barbecue only using indirect heat, after a very successful beercan chicken friday night.
Opted for the pork shoulder, being fairly economical and forgiving and who doesn't love pulled pork. Used the recipe and instructions from amazingribs.com, really great website. I salted the joint last night and put the rub on about an hours before starting the cook.
The aim was to cook at a steady 225F throughout for c. 5 hours to get to internal meat temp. of 200F. I got the meat in at 8.30am with the intention of eating at 2.30pm but the internal meat temp. was only 150F at that point. The actual bbq temps varied from 300F for the first hour or so, dipped to more like 200F for a while and took me a bit too long to get it back up.
I think sadly with my BBQ - it's a barrel style - that it's not air tight enough to control the temps properly using the vents. There's simply too much air flow so I can't slow things down enough meaning it's hot, fast, replenish. Just a bit more work to maintain I suppose.
Anyway, I gave the meat 20 mins in the oven at 350F to try get the internal temp to 200F, which I just about got to.
Pics!
Pre cooked, looking nice and red with the rub
Mid-smoke, you can see the crackling which I wish now that I'd taken off, as it wasn't really edible so just meant some of the rub was redundant.
After the hot finish in the oven, bark looking decent!
Pulling the pork. Quite hard as it wasn't at a high enough internal temp for quite long enough but looked OK in the end. Dat smoke ring
Close up
Sloppy presentation, guests were getting hungry
Opted for the pork shoulder, being fairly economical and forgiving and who doesn't love pulled pork. Used the recipe and instructions from amazingribs.com, really great website. I salted the joint last night and put the rub on about an hours before starting the cook.
The aim was to cook at a steady 225F throughout for c. 5 hours to get to internal meat temp. of 200F. I got the meat in at 8.30am with the intention of eating at 2.30pm but the internal meat temp. was only 150F at that point. The actual bbq temps varied from 300F for the first hour or so, dipped to more like 200F for a while and took me a bit too long to get it back up.
I think sadly with my BBQ - it's a barrel style - that it's not air tight enough to control the temps properly using the vents. There's simply too much air flow so I can't slow things down enough meaning it's hot, fast, replenish. Just a bit more work to maintain I suppose.
Anyway, I gave the meat 20 mins in the oven at 350F to try get the internal temp to 200F, which I just about got to.
Pics!
Pre cooked, looking nice and red with the rub
Mid-smoke, you can see the crackling which I wish now that I'd taken off, as it wasn't really edible so just meant some of the rub was redundant.
After the hot finish in the oven, bark looking decent!
Pulling the pork. Quite hard as it wasn't at a high enough internal temp for quite long enough but looked OK in the end. Dat smoke ring
Close up
Sloppy presentation, guests were getting hungry
Soldato
- Joined
- 17 Jan 2006
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- 4,282
Rather late in the week for an update about last weekend but it's been one of those manic weeks which has flown by!!
Anyway, last weekend I spent two long days at a 'bbq school'.
The first day started off with an introduction to different types of bbqs and fuels, smoking techniques and the fundamentals of cooking to temperature. During this we set the bbqs going, with dual probe thermometers on each one, to keep an eye on the temperatures.
From here on, the day consisted of loads of mixing up rubs, making up marinades, prepping meat and fish, prepping sides, making foccacia bread and prepping desserts and of course cooking (oh and taking a few pics...)
Day 1 Pics (there were a couple of bits which got slightly singed due to sheltering from a storm that passed over which included 10mm hail stones...)
The BBQs - out of shot to the left is a big 4 burner gas bbq:
Just out of shot to the right is this lovely little pellet smoker:
Honey and Garlic Glazed Chicken Wings:
Homemade Burgers:
Roasted Silverside Beef Joint (unfortunately one of the people on the course like his beef rather more done that the rest of us would have liked):
Rack of Ribs:
Ribs cut up:
Smoked Salmon produced by the guy who ran the course:
Roasted Potatoes:
Which then had parsley and feta sprinkled over them:
A wonderful, and hugely calorific 'Fatty':
One of the desserts - Pineapple and Pear Kebabs (here removed from the skewers):
Annoyingly I didn't get photos of the Cured and Hot-Smoked Salmon we made, nor the Banana Tart Tartin, which was devine, nor indeed the bread or 'biscuits' - essentially sort of scones.
Anyway, last weekend I spent two long days at a 'bbq school'.
The first day started off with an introduction to different types of bbqs and fuels, smoking techniques and the fundamentals of cooking to temperature. During this we set the bbqs going, with dual probe thermometers on each one, to keep an eye on the temperatures.
From here on, the day consisted of loads of mixing up rubs, making up marinades, prepping meat and fish, prepping sides, making foccacia bread and prepping desserts and of course cooking (oh and taking a few pics...)
Day 1 Pics (there were a couple of bits which got slightly singed due to sheltering from a storm that passed over which included 10mm hail stones...)
The BBQs - out of shot to the left is a big 4 burner gas bbq:
Just out of shot to the right is this lovely little pellet smoker:
Honey and Garlic Glazed Chicken Wings:
Homemade Burgers:
Roasted Silverside Beef Joint (unfortunately one of the people on the course like his beef rather more done that the rest of us would have liked):
Rack of Ribs:
Ribs cut up:
Smoked Salmon produced by the guy who ran the course:
Roasted Potatoes:
Which then had parsley and feta sprinkled over them:
A wonderful, and hugely calorific 'Fatty':
One of the desserts - Pineapple and Pear Kebabs (here removed from the skewers):
Annoyingly I didn't get photos of the Cured and Hot-Smoked Salmon we made, nor the Banana Tart Tartin, which was devine, nor indeed the bread or 'biscuits' - essentially sort of scones.
Soldato
- Joined
- 17 Jan 2006
- Posts
- 4,282
The second day was focussed on the art of 'Low and Slow' and passing the time by making some bbq sauce concentrate and some sides, and some homemade burgers for lunch.
We looked at the snake method and the minion method, and set about getting the bbqs up to temperature while we mixed up some rubs and prepped a rack of ribs each. During the day we also did a lovely beef brisket and pulled a pork joint.
Again I got some photos.
Homemade Burgers cooking:
BBQ Beans before their low and slow cooking process:
BBQ Beans after the cooking - these were truely immense!!:
Ribs during cooking:
Pork Joint cooking:
A Santa Fe Slaw being prepared:
Beef Brisket:
Rib Off cuts:
Ribs Finished:
We also made a lovely Pickled Red Onion side, which really cut through the richness of the meat but I didn't get a photo of that.
It was two really full on days and I loved every minute of it! I already have my dual probe thermometer purchased and now just waiting on some weather to give things a try!!
We looked at the snake method and the minion method, and set about getting the bbqs up to temperature while we mixed up some rubs and prepped a rack of ribs each. During the day we also did a lovely beef brisket and pulled a pork joint.
Again I got some photos.
Homemade Burgers cooking:
BBQ Beans before their low and slow cooking process:
BBQ Beans after the cooking - these were truely immense!!:
Ribs during cooking:
Pork Joint cooking:
A Santa Fe Slaw being prepared:
Beef Brisket:
Rib Off cuts:
Ribs Finished:
We also made a lovely Pickled Red Onion side, which really cut through the richness of the meat but I didn't get a photo of that.
It was two really full on days and I loved every minute of it! I already have my dual probe thermometer purchased and now just waiting on some weather to give things a try!!
Soldato
Amazing!
That looks awesome. I'd love to do something like that
I've been eyeing up the Meatopia butchery classes actually but I've spent too much money lately :/
I've been eyeing up the Meatopia butchery classes actually but I've spent too much money lately :/