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

I'm going to go against the flow here and say that it's probably going to be fine to use. As others have said, you'll no doubt find that it rusts and warps a little and you may need to drill some holes to improve the airflow but as long as you see it as semi-disposable then it'll be fine. If you really get the bug based on your experiences with it you can always buy something better.
 
Those look awesome :)

Sorry to not suggest any rubs. I've been out most of the weekend. One of my favourite beef rubs is a mocha rub - ground coffee (espresso fine), cocoa, pepper, salt. Pretty simple but really awesome and accentuates the beefiness a lot.
 
The elites have slightly better seals/handles and temperature probes. They're a bit nicer but absolutely not required.

The Frontier has enough space to cook tons of food so don't feel you'll be missing out going for it (unless you regularly cook for more than 20 people) :)
 
It's an awesome site :)

I quite like a lot of the stuff on smokingmeatforums.com too. Aside from that I read a lot of stuff about combining sous vide with smoking. Lots of interesting meat science in the sous vide world.
 
BBQ tomorrow - 4 ox cheeks which I'll smoke with a mocha rub, some beef I've sous vided at 54.5C for 12 hours which I'll cook into thick steaks, salt the fudge out of and then stick directly on coals for dirty steaks and finally I'm going to pick up some baby back ribs - haven't decided on what rub/marinade to use with them yet.
 
I only pre sous-vided the beef top rump or top side (I forget which) and really only because I needed to use it up. I tend to prefer to smoke first, then sous-vide, then finish in an oven/back on the BBQ.

Glad to hear the ribs went well. I read some comments that suggested that people found the rub too strong (though that might have been the brisket). How did you find it?
 
Rubbed in a mocha rub with a few extras and I'll cook them until almost falling apart. After that they'll be sliced brisket flat style and served in toasted brioche buns along with some roasted peppers and onions.

Not really a traditional method for ox cheeks but I felt like trying something a bit different :)
 
Not the best pic and also not the most exciting but "the story so far" below.

1 hour of smoke mode (so only about 60C). I've cranked up the heat to ~110C and will smoke them at this temp for a good few hours.

pp3O33O.jpg
 
Leave some fat on, perhaps 0.5cm worth on the top. Trim off any hard bits of fat - especially between the point and the flat.

Causes of dry/tough meat are usually:

1) Too small a piece of meat. It's a lot easier to get results with a chunk.
2) Not cooked for long enough - what temp did you get the meat to?
3) Overcooked. Pretty rare but not impossible. What method did you follow?
 
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