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

Chicken looks great, something I thought I would do early on in my new BBQ adventures but haven't as yet!

I always thought it was a huge no no blocking the vents on a Gas BBQ as they are there to let the fumes escape rather than any heat related thing??
 
Trying to strategise for a barbecue this Sunday, I want to try and cook something tomorrow to just make things simpler while prepping Sunday morning.

I'm doing some ribs, would it work OK to smoke and cook them on the BBQ for about 4 hours on saturday, wrap them up in foil and put them in the fridge, then give them another 2/3 hours low n slow on Sunday to finish them off? Or is it not generally a good idea to cook then cool then cook again?
 
dl8860 said:
Trying to strategise for a barbecue this Sunday, I want to try and cook something tomorrow to just make things simpler while prepping Sunday morning.

I'm doing some ribs, would it work OK to smoke and cook them on the BBQ for about 4 hours on saturday, wrap them up in foil and put them in the fridge, then give them another 2/3 hours low n slow on Sunday to finish them off? Or is it not generally a good idea to cook then cool then cook again?
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You'll get better results by not doing this but they'll still be very tasty. What you'll probably find is that the initial cooking and resting phase will be more than enough to tenderise the meat so your final cooking phase will just need to be hot and fast (and then a rest) to quickly crisp up the outside and then allow the heat to work through during the rest.
 
Alright thanks French. Just tossing them on the grill now, looking forward to how these turn out. What internal temp should I aim for? 200F?
 
Fantastic weather this weekend so managed to get two BBQs in.

Saturday night was only a quickie, cajun chicken & halloumi skewers, which were very tasty for such minimal prep:

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Sunday was pork ribs, belly & loin. Both were rubbed with salt, pepper & garlic powder, then sprayed with Old Rosie cider while being smoked over apple wood chunks for 6 hours, then glazed with a BBQ sauce and wrapped for another hour:

Rub applied:

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Just before adding the sauce:

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Sauce added, ready to be wrapped:

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was a warm one yesterday, had a bbq at home and tried Bacon and Banana, something i had recently at a local bbq

very nice indeed

Plus was my first bbq on our new Landmann Kentucky Smoker which seems good

doubt we can smoke for a long time as theres a few to many gaps but seems good
 
Moved into a new house last summer and have been getting by with throw-away bbqs up to this point. Got 18 people coming round next weekend for a bbq, so ordered a 57cm Weber Mastertouch with the chimney starter and the warming rack. I seriously hope its big enough to feed the masses but I am so very excited for the delivery on Tuesday!
 
Spammeh said:
Moved into a new house last summer and have been getting by with throw-away bbqs up to this point. Got 18 people coming round next weekend for a bbq, so ordered a 57cm Weber Mastertouch with the chimney starter and the warming rack. I seriously hope its big enough to feed the masses but I am so very excited for the delivery on Tuesday!
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Right decision. If I went to a bbq with that many people and the host rolled out with disposable bbq's I would laugh my backside off.
 
Spammeh said:
Moved into a new house last summer and have been getting by with throw-away bbqs up to this point. Got 18 people coming round next weekend for a bbq, so ordered a 57cm Weber Mastertouch with the chimney starter and the warming rack. I seriously hope its big enough to feed the masses but I am so very excited for the delivery on Tuesday!
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Nice. Thought about what you're going to cook?

...or using the event as an excuse to have a load of BBQ before the weekend? ;)
 
FrenchTart said:
Nice. Thought about what you're going to cook?

...or using the event as an excuse to have a load of BBQ before the weekend? ;)
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Well I've got to 'have a practise' before the weekend. But thinking the traditional:

Burgers
Sausages
Chicken Kebabs

Going to put some peppers on there and maybe some ribs. Any other ideas?
 
Spammeh said:
Well I've got to 'have a practise' before the weekend. But thinking the traditional:

Burgers
Sausages
Chicken Kebabs

Going to put some peppers on there and maybe some ribs. Any other ideas?
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Make the burgers home made (and the kebabs) for starters. There are tons of options that can really wow people whilst being quite simple (maybe you already planned to do this :)).

I'd also consider a pulled pork or beef ribs option. You'd essentially have to start it the night before. Smoke the pork shoulder or beef ribs with some wood chunks for a few hours then transfer to an oven set to 70-90C overnight. I can post more details tomorrow if you're interested in trying it.

Another one that is awesome and can be done in advance is salmon candy. If you search this thread you can find some pics from last time I made some :)
 
I like the sound of a smoked pork shoulder. Any details would be appreciated, sounds delicious! The burgers I was planning on making them myself, same with the kebabs (going to marinate them overnight too)
 
Is a pork shoulder on a MasterTouch such a good idea for someone new to it all? I think it's maybe a bit much personally. He's also going to need a thermometer to get it right, and it'll be an overnight smoke. I am not sure that there's enough time to practice that before the proper BBQ. If he had a ProQ or a WSM I'd say go for it but temp control and setup etc is a bit more complicated on a kettle. I'd definitely go with the homemade burgers and skewers. Garlic and coriander, and finely diced onion beef burgers work really well on the BBQ. Before cooking, dip a halved onion into olive oil and use this to oil the grill first so they don't stick.

If you want to cook something bigger, a single or double beef fore rib is easy to do indirectly on the MasterTouch and you can still cook your burgers and kebabs over the coals on the side with the lid down. Make a rub for the rib, use it on the chicken as well and it'll be amazing. The rib itself takes about an hour or so depending on size. A meat thermometer would be helpful but not absolutely necessary for it.
 
Like I said in my post, it'd have to be started on the smoker and then finished in the oven really - given the kind of concerns you've already mentioned :)

I think it's doable (and without a thermometer though again... probably easier with one). Going for simpler stuff also sounds like a plan though.
 
Might have been asked but what would be a good thermometer for smoking & bbq in general. Thinking of having a practice this weekend with my webber, smoking something. Just not sure what meat to try first yet.
 
Proc said:
Might have been asked but what would be a good thermometer for smoking & bbq in general. Thinking of having a practice this weekend with my webber, smoking something. Just not sure what meat to try first yet.
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Get yourself one of these:

https://www.amazon.co.uk/Maverick-R...id=1469528198&sr=8-1&keywords=maverick+et-733

And also, a Thermapen.

https://www.amazon.co.uk/Classic-Su...UTF8&qid=1469528254&sr=8-5&keywords=thermapen

£24 if you don't mind it being purple! Bargain!

You can't go wrong with that setup!
 
Purple or blue is all good :D so take it the wireless one is for keeping an eye on the temp inside the bbq and the pen for the meat? Or would the Maverick do both?
 
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