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

Sounds good. The bricks sound like they'll do the job fine but I guess sand kind of feels a bit neater :)

To be honest I could be completely wrong about the top vent. It's been about two years since I looked at a ProQ Frontier/Excel :eek:
 
Sounds good /re the next BBQ :)

Briquettes vs lump wood I'd generally always expect to last longer but I'm surprised that you had lower temps with the lumpwood (normally the opposite is true). That said, I've heard really mixed things about Big K - some people swear by them and others say they're awful.
 
Cross-posted to Now Eating.

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Spatchcock chicken with a citrus and thyme marinade. Blowtorched some lemon halves to drizzle over it and served it with a salad of feta, tomatoes, cucumber and onion (and tons of black pepper + olive oil). Pretty damn tasty.

To make it more BBQ I smoked it over a big ol' chunk of oak :)
 
1 piece is generally best as timmeh says. Obviously it'll take longer that way of course. If you do want to split it into two try and make sure that they are the same size and shape (this matters more than them being exactly the same weight).
 
If you can balance the roasting tray on top of your water pan and below your pork then do that and fill it with sliced onions and a bit of cider or even water for a tray of utterly delicious roast/smoked onions and drippings at the end :)

I often untie but it does create issues with uneven cooking as above. If you can be bothered though it's worth untying just to add a little salt and sugar to the inner bits of pork (and then retying).
 
Psymonkee said:
We weren't finished by that point! :p

Ended up bailing pretty quickly due to awful weather and the skin was left on the table. This morning? No skin and loads of bird crap....ugh! :(

(FYI the skin was really inedible so was for the bin anyway!)
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Ah... We should've mentioned that really. Always take the skin off (leaving a 0.25cm layer of fat) before applying the rub and cooking. Sorry about that - you missed out on a load of extra bark. I also kind of agree with DP's post above about cutting into halves to get more bark. It kind of depends on which bit of the pork is your favourite though - if you're a bark lover then more is always better even if it means some of the pork is a little drier :)

You can cook the skin separately if you want to make crackling/etc.
 
I'd unroll it personally..and wrap in foil once the internal temp hits ~65C. Final internal temp should be approx 92C. Once it hits this, take it off and let it vent for 10 mins (i.e. unwrap the foil) then re-wrap in foil, add towels to keep the heat in and let it rest for an hour.

If you want a crispy bark crank the heat up on your BBQ and cook the rested meat for a minute or two (max) per side on direct heat immediately before serving.

Lump wood will be fine - it'll just burn more quickly than briquettes.
 
Just had some awesome roasts and purple broccoli...served with a pro red wine gravy and the bit that makes it have any relation to this thread at all, sous-vide steak finished over a chimney BBQ lighter. Pretty damn good.

@Skillmister - where are our pics? :p

@markwombat - I think Costco stuff is meant to be okay. Haven't tried it myself.
 
GSVBagpuss said:
Tiny brisket is hard - just pony up for a larger piece next tine and freeze the leftovers
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Tbh compared to any other BBQ meat, all brisket is hard. I agree that tiny brisket is even more challenging though :eek:

Shimmyhill said:
I have used the slow n sear a few more times inc today for a pork shoulder - was a last min decision (buying the joint at 2am no less) and surprised that Tesco sell a bone in shoulder, I wanted a small one for a shorter cook so just over a kilo was perfect.

Of course it still wanted much longer than the 5-6 hours an after 7 hours it came off at 194 so ideally probably another hour!

The slow n sear behaved perfectly tho, rock solid temp and only changed when the sun was on or off the Weber and after the 7 hours there were enough coals left to cook some burgers and chicken - I can see the temptation of a dedicated smoker as this is the second time I've done quick cook after a long one and it would have been much easier having 2 devices...
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Pretty awesome. If I were to get a Weber kettle at some point I'd definitely pick a Slow and Sear up to go with it.

I'm pretty impressed you managed to buy a bone-in shoulder...from Tesco...at 2am :p
 
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