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^ Awesome 
What are you planning for your first cook?
What are you planning for your first cook?
***** Official 2016 BBQ Thread - Chucking it Down: Proper British BBQ Weather *****
- Thread starter FrenchTart
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Good choices
If you want something a little easier to keep you going whilst the brisket and pork are cooking, get some ox cheeks on there too. They'll cook a good few hours quicker so you'll find it easier to resist taking the other food off too soon.
If you want something a little easier to keep you going whilst the brisket and pork are cooking, get some ox cheeks on there too. They'll cook a good few hours quicker so you'll find it easier to resist taking the other food off too soon.
I checked the state of my ProQ Excel this past weekend and there's a load of mold all over the inside of it 
I remember that it rained during the last smoke so I finished it and put the cover on it after it had cooled but didn't clean it up, and then forgot all about it over Winter. Now I have to hope that burning some charcoal will get it to the point where I can clean it all off and up. I'm so annoyed at myself! Fortunately I covered the water (sand) pan with foil so that'll be simple to sort, but the grid and the inside edge of the smoker near the grill has it all over!
http://amazingribs.com/tips_and_technique/mold_in_your_smoker.html
I remember that it rained during the last smoke so I finished it and put the cover on it after it had cooled but didn't clean it up, and then forgot all about it over Winter. Now I have to hope that burning some charcoal will get it to the point where I can clean it all off and up. I'm so annoyed at myself! Fortunately I covered the water (sand) pan with foil so that'll be simple to sort, but the grid and the inside edge of the smoker near the grill has it all over!http://amazingribs.com/tips_and_technique/mold_in_your_smoker.html
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Weather not looking good for a BBQ this Saturday sadly. Rain and 45mph+ winds.
Damn..I should've added gale-force winds to my thread title.
Get out there and smoke some meat
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Nice
I think I'm going to pick up some ox cheeks and smoke the hell out of them.
I think I'm going to pick up some ox cheeks and smoke the hell out of them.
Good choices
If you want something a little easier to keep you going whilst the brisket and pork are cooking, get some ox cheeks on there too. They'll cook a good few hours quicker so you'll find it easier to resist taking the other food off too soon.
I'll look into it
Might do 2 pieces of brisket as I really want to try doing some pulled beef - had some recently at Beefeater and it was lovely!
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Try beef shoulder/chuck if you want to make pulled
(though you can pull ox cheek too - it's delicious)
(though you can pull ox cheek too - it's delicious)
Pulled beef is bloody awesome! I've only ever made it with chuck. Would it work with brisket?
The sun came out this weekend so I made myself a big ole tray of pulled pork.
I put a tray of water in there with it this time and it came out a nicer. I'll probably do it like that from now on. I've heard of people putting chopped onion and apple juice in there too instead of just water. Anyone here tried that?
Also, my grill kept the temperature perfectly - between 220F and 250F for the entire 9hrs (mostly 230F). Never had that before, it's usually all over the place. It's made me think that my thermometer is broken.
Used Eat - The Most Powerful Stuff All Purpose Rub too. It's got a bit of bite to it.
9hrs later it became this:
And not long after became this:
The sun came out this weekend so I made myself a big ole tray of pulled pork.
I put a tray of water in there with it this time and it came out a nicer. I'll probably do it like that from now on. I've heard of people putting chopped onion and apple juice in there too instead of just water. Anyone here tried that?
Also, my grill kept the temperature perfectly - between 220F and 250F for the entire 9hrs (mostly 230F). Never had that before, it's usually all over the place. It's made me think that my thermometer is broken.
Used Eat - The Most Powerful Stuff All Purpose Rub too. It's got a bit of bite to it.
9hrs later it became this:
And not long after became this:
Last edited:
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Some people would say flat but I absolutely would say the point end - more delicious intramuscular fat. Nom nom.
Few things going in today!
A couple of Pork Shoulders There was no pigs left in work so had to settle for a couple of shoulders out of the window (Usually I'll go cut myself some bone in Boston butt)
Brisket (Again from the window, so small )
Pastrami (Had this in brine for 9 days, a quick covering of crushed coriander and black pepper.
A couple of Pork Shoulders There was no pigs left in work so had to settle for a couple of shoulders out of the window (Usually I'll go cut myself some bone in Boston butt)
Brisket (Again from the window, so small
)
Pastrami (Had this in brine for 9 days, a quick covering of crushed coriander and black pepper.
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Small but perfectly formed
When are you taking them off?
When are you taking them off?
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I wonder if there's a market for this pre preparation and then sell commercially or at least on a small scale in your butcher? Would anyone be prepared to pay the extra?
Small but perfectly formed
When are you taking them off?
Didn't really get a chance to get them on till about 12.30, so will be a while, going at 200F. Will take the pastrami to 150F then bring it in and finish it in the oven over some water.
I usually have a pulled pork in the deli window (cooked), plus I tend to marinade one for a day in the window, If people ask, they can have it. We generally just do it for the same as the price of pork. However in work I tend to do a simple (salt/paprika/brown sugar) mix, so the extra cost is neither here nor there.
Coming up towards the summer it is something we are looking into.
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Ah, late one then I guess.
I quite fancied making some salmon candy but there was nothing decent available at the supermarket (yeah, yeah, I know...).
I quite fancied making some salmon candy but there was nothing decent available at the supermarket (yeah, yeah, I know...).
Not going well so far, my wireless thermometer has decided to start throwing random temps on the BBQ probe temp, my chefalarm is showing 1 temp, my themapen another, and the smoker itself another.
Plus it's almost out of charcoal (Guessing the near zero temps aren't helping) Not the end of the world as the meat has had it's smoke, just may have to finish them off in the oven
Plus it's almost out of charcoal (Guessing the near zero temps aren't helping) Not the end of the world as the meat has had it's smoke, just may have to finish them off in the oven