Soldato
- Joined
- 11 Jun 2013
- Posts
- 2,632
Epic!
***** Official 2016 BBQ Thread - Chucking it Down: Proper British BBQ Weather *****
- Thread starter FrenchTart
- Start date
Epic!
Lovely bit of salmon for the mini Webber
Nice looking stuff above 
I've got a single bone-in beef rib roast, 2 x 2 short ribs and about 1.25kg of salmon on the smoker right now. Bone-in beef rib will be for dinner tonight, the salmon is being made into salmon candy and the shorties will be smoked, sous-vided and then seared to end up something like the brisket in the recipe below:
http://www.sousvidetechniques.com/sous-vide-smoked-beef-brisket-modernist-bbq/
I've got a single bone-in beef rib roast, 2 x 2 short ribs and about 1.25kg of salmon on the smoker right now. Bone-in beef rib will be for dinner tonight, the salmon is being made into salmon candy and the shorties will be smoked, sous-vided and then seared to end up something like the brisket in the recipe below:
http://www.sousvidetechniques.com/sous-vide-smoked-beef-brisket-modernist-bbq/
Just finished tucking in to a first round of epic pulled.pork I brought off the smoker a.little while ago. My god this batch I delicious. To reduce smoking time I cut the pork butt in halve, this has the added benefit of increasing surface area == more bark, more smoke, more rub. Do tasty no need for any cause at all.
10 hour smoke time at 225*F.
10 hour smoke time at 225*F.
Sounds good. I often do something similar with my pulled pork
Salmon candy last night turned out pretty tasty though it's a shame I ran out of maple syrup about halfway through the glazing process. They've got a few layers of the stuff on them but not quite as much as last time. Still good though.
Beef ribs are still in the sous vide. I'll pull them out in an hour or so and finish them off with mix of the beef jus, chipotle chillies and pepper as a sauce which I'll sear to set.
Salmon candy last night turned out pretty tasty though it's a shame I ran out of maple syrup about halfway through the glazing process. They've got a few layers of the stuff on them but not quite as much as last time. Still good though.
Beef ribs are still in the sous vide. I'll pull them out in an hour or so and finish them off with mix of the beef jus, chipotle chillies and pepper as a sauce which I'll sear to set.
Hi all just wondering if anyone can help me with something.
Looking at getting a smoker but can't decided between the ProQ Frontier and the ProQ Frontier Elite. I'm struggling to see if the Frontier can be used as a kettle BBQ in the same was as the Frontier Elite.
Would be handy to have that function/facility if I don't want to smoke something and just want to BBQ it!
Looking at getting a smoker but can't decided between the ProQ Frontier and the ProQ Frontier Elite. I'm struggling to see if the Frontier can be used as a kettle BBQ in the same was as the Frontier Elite.
Would be handy to have that function/facility if I don't want to smoke something and just want to BBQ it!
Soldato
BBQ Purchased!
Can someone recommend some charcoal? I don't think my Sainsburys lump charcoal will cut it somehow on something this size and quality.
I take it I'm going to be better of with briquettes for cooking meat (joints etc) and lumpwood for direct cooking, is that right?
Can someone recommend some charcoal? I don't think my Sainsburys lump charcoal will cut it somehow on something this size and quality.
I take it I'm going to be better of with briquettes for cooking meat (joints etc) and lumpwood for direct cooking, is that right?
Soldato
Congrats on the BBQ purchase!
I was told to always use lump wood charcoal over briquettes as briquettes are full of nasty stuff (mdf, glue, etc). I'd have thought the Sainsbury's lump charcoal would be fine provided it's good size chunks of charcoal.
I get mine from Walmart and it's very good stuff.
I was told to always use lump wood charcoal over briquettes as briquettes are full of nasty stuff (mdf, glue, etc). I'd have thought the Sainsbury's lump charcoal would be fine provided it's good size chunks of charcoal.
I get mine from Walmart and it's very good stuff.
Soldato
I use stuff made from coconut shells. Burn hot for quite long, very clean if you get the stuff without all the ignite assistance crap. Same stuff they recommend for hookah so you inhale as little crap as possible.
They have been around a while but good ones are hard to find since quality varies so much. I first saw them when i went to visit one of my families plantations in the Philippines. They had tons of coconut shells on the beach drying from green to brown and i asked them why. They said you can make everything from charcoal to ropes and envelopes from the stuff.
They have been around a while but good ones are hard to find since quality varies so much. I first saw them when i went to visit one of my families plantations in the Philippines. They had tons of coconut shells on the beach drying from green to brown and i asked them why. They said you can make everything from charcoal to ropes and envelopes from the stuff.
This is a common misconception. Charcoal is absolutely fine and in fact is arguably better for low and slow smoking as it burns longer and more evenly. Lumpwood is fine too, and is arguably better when you want to sear steaks, etc (as it burns hotter).
Soldato
- Joined
- 11 Jun 2013
- Posts
- 2,632
What's everyone's Easter plan then? I'm thinking of trying hot smoked salmon and ribs for a Sunday BBQ (we're doing traditional roast lamb indoors on the Saturday).
Soldato
Did a smoke yesterday, my fifth week in a row.
Getting some nice smoke rings now, this was yesterdays brisket
edit
Just had some with the pulled pork I did. Brisket was fantastic!
Getting some nice smoke rings now, this was yesterdays brisket
edit
Just had some with the pulled pork I did. Brisket was fantastic!
Last edited:
Looks good I need to get some brisket or something done soon. The beef ribs a week or so ago were awesome.
I need to get some brisket or something done soon. The beef ribs a week or so ago were awesome.yeah, doesn't look good form the picture.
Soldato
It was just the picture, was perfectly moist.
The picture was taken a day after cooking when it had been chilled.
The picture was taken a day after cooking when it had been chilled.
Soldato
Didn't realise that Mrs Lego got a pic of the brisket before it was cooled
much better
much better