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

dl8860 said:
Trying to strategise for a barbecue this Sunday, I want to try and cook something tomorrow to just make things simpler while prepping Sunday morning.

I'm doing some ribs, would it work OK to smoke and cook them on the BBQ for about 4 hours on saturday, wrap them up in foil and put them in the fridge, then give them another 2/3 hours low n slow on Sunday to finish them off? Or is it not generally a good idea to cook then cool then cook again?
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You'll get better results by not doing this but they'll still be very tasty. What you'll probably find is that the initial cooking and resting phase will be more than enough to tenderise the meat so your final cooking phase will just need to be hot and fast (and then a rest) to quickly crisp up the outside and then allow the heat to work through during the rest.
 
Spammeh said:
Moved into a new house last summer and have been getting by with throw-away bbqs up to this point. Got 18 people coming round next weekend for a bbq, so ordered a 57cm Weber Mastertouch with the chimney starter and the warming rack. I seriously hope its big enough to feed the masses but I am so very excited for the delivery on Tuesday!
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Nice. Thought about what you're going to cook?

...or using the event as an excuse to have a load of BBQ before the weekend? ;)
 
Spammeh said:
Well I've got to 'have a practise' before the weekend. But thinking the traditional:

Burgers
Sausages
Chicken Kebabs

Going to put some peppers on there and maybe some ribs. Any other ideas?
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Make the burgers home made (and the kebabs) for starters. There are tons of options that can really wow people whilst being quite simple (maybe you already planned to do this :)).

I'd also consider a pulled pork or beef ribs option. You'd essentially have to start it the night before. Smoke the pork shoulder or beef ribs with some wood chunks for a few hours then transfer to an oven set to 70-90C overnight. I can post more details tomorrow if you're interested in trying it.

Another one that is awesome and can be done in advance is salmon candy. If you search this thread you can find some pics from last time I made some :)
 
Like I said in my post, it'd have to be started on the smoker and then finished in the oven really - given the kind of concerns you've already mentioned :)

I think it's doable (and without a thermometer though again... probably easier with one). Going for simpler stuff also sounds like a plan though.
 
Psymonkee said:
And more I shall do!

More pork, skin off this time with my standard rub (paprika, pepper, salt, demerera sugar) and all set to go. The Maverick thermometer said the smoker was ready but the built in thermometer was showing 80F less!

Touching the probes suggested it was hot enough so I've thrown the pork on for now but what gives with the discrepancy? :confused:
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Two things:

1) The built in thermometer is measuring the temp in a different area of the BBQ and there's often a variation.

2) Built in thermometers are known to be incredibly inaccurate.

Number two will account for about 90% of the discrepancy :)
 
Psymonkee said:
Found a second digital thermometer and held that in the top via the vent and matched the maverick at 330F! :eek:

The lid thermometer is calling that 240F which is massively off! Best guess for the height of the lid gauge reads about 290F! Seriously off!
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Yup, they're notoriously cack unfortunately :/

Good work on double-checking though. Best to know for sure :)
 
Sadly no BBQ today due laziness but I did make some awesome pibil using a similar recipe to this one on Serious Eats:

http://www.seriouseats.com/recipes/...atan-barbecue-mexican-smoked-pork-recipe.html

I also made the "super-hot" habanero salsa as per the recipe below, thinking "ah, it can't be that hot". Dear lord, it's got a kick. More of a kick than the peri I made with trindad scorpion chillies :eek: Utterly delicious though.

http://www.seriouseats.com/recipes/2016/05/extra-hot-yucatan-style-salsa-recipe.html
 
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.
 
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.
 
I normally sous-vide one tbh.

That said, with supermarket hams/gammons it's worth soaking it in plain water for 24 hours before you use it for anything else. This will reduce the salt content a little. Aside from that I tend to glaze it with something very sweet (e.g. maple syrup) for the last hour or two of cooking. No need to rub or anything like that.
 
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