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

The chap that runs the BBQ course I went on swears by Aussie Heatbeads and buys either from amazon or a bbq place in think is in Essex somewhere which does price matching etc but the name of which escapes me at the moment.

** Edit: just spoke to my bbq chap, he recently ordered from www.bbqworld.co.uk, £5.94 a bag and they price match apparently **
 
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Awesome - that's where my weber came from! Smoking this weekend weather be damned! :D

All ordered! 4 bags for 23.75 or something like that - if the quality is as good as I'm led to believe that'll do nicely! :)
 
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First impressions of Aussie Heat Beads are great!

A very much cleaner fuel than the Big K I was using and these appear to also ash over fully when dropped into a chimney! Good start!

Currently got a snake setup in the Pro Q and it's running along between 180 and 190F which is a bit low but I don't want to reopen it add more fuel now so I'll just ride it out for now! Also switched back to just using water in the pan now that I know how far out my lid thermometer is!

(Nearly forgot: Cooking pork shoulder again! :p )
 
BBQ at uv's later. I've got some pre-smoked-and-sous-vided chipotle ox cheek and char siu pork which will be finished off over coals. Should be interesting as I've not done this for a while.
 
I had a few BBQs over last week/end

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:D
 
Had a busy couple of days, mainly at work but also doing this:

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That was prepared last night - 2kg of Brisket! Covered with foil and left to it's own devices in the fridge. Went to bed early and was up at 5 and doing this before 6!

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Took a while but finally got it to ash over and dropped them at the start of the snake at about 6.30. Lid on and went inside for breakfast. At 7 I came out to a rather cold grill (~140F, cold water in the pan!) and dropped the beef on.

Got home a little after 3 to find this result staring at me from the thermometer:

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Temp is a little high but it's looking promising! :D

Now the waiting game as it appears to have stalled at last....results to follow! :D

//edit: Well the charcoal ran out about 7 so we served it anyway. Final peak temp I saw was only 171F

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All plated up! Spuds were home grown too! :)

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Awfully tasty although perhaps not as tender as it could have been?
 
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I always pull brisket at 203f for best tenseness. Am guessing 171 didn't get through all that collagen melted into goodness. Looks delicious though and good 5am commitment to meat!

Edit I also wrap around 160-170 to get through the stall
 
Visited Smokehouse Mcr tonight. A bit of a mixed bag but now knowing what stuff they do well I'd definitely go again. Essentially (and I say this as someone that isn't completely a rib man), it's all about the ribs.

Pretty awesome food. All the ribs were sublime. The BBQ beans were great and the garlic bread that came with most mains (in addition to the sides you choose) were a welcome and delicious surprise.

Jason (the pit master) seems like a really awesome guy and comped us a beef rib after giving me a tour of the kitchen. It was utterly sublime though we were all so incredibly full we struggled to share it between 6 of us :p

If you get a chance to go my recommendation is to simply order all the ribs. The hot links were also great but the ribs are absolutely where it is at.
 
doing some stuff in a smoker are weekend (first go at it)

The pork shoulder and ribs seem straight forward

I have a piece of brisket but its only small, just over 1KG

from what I can see at 225F which is normal temp it will cook to quick to be tender

I cant drop the temp do to other items in smoker

what do folks think to 12hrs in sous vide at about 55C before going in smoker?
 
Anyone still BBQing?

We have loads round for Xmas day so will be doing some Beef + Pork on top of the normal so will do that in the Weber, had a test run a week or so back and it went well - cracking was amazing even it the cut of meat wasn't!

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Only issue I had was holding 200 for 2 hours, I had to light up half a chimney to finish it, poss combined effects of it being very cold that day and using Aldi briquettes - no real drama but wasn't expecting that to be an issue!
 
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