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

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.
 
Cheers, ribs are great, sooooooooooo much meat!

IMG_20160410_162547_zpsrbxjyfyi.jpg


The rub I use is a coffee rub, I just didn't want to do all the ribs the same. To be honest glad I only did the two as there wasn't much room left!

I've frozen the other ribs down and will do something next week.
 
Last edited:
I am normally religiously a coal only sort of guy, especially since my two coal Cobbs seem to be able to cook anything. I do however have a huge gas Cobb for cooking things which require a controlled flame.

Problem is i am without a cylinder. It comes with a 37mb propane regulator (i think, its the red one anyway). Now my gf's brother has a 13kg full calor gas propane patio cylinder he will give me for £15, bargain considering refill is around 30 and the hire is 40. Problem is, i dont know if it is the correct cylinder for it, whether it is still okay after not being used for a handful of years. If it is not suitable i can still swap it for a different one but i am wondering if it can be used without trading for a new one.
 
Anyone got experience of the difference between the ProQ elites vs non? The smaller Ranger Elite is the same price as the non-elite frontier.

Edging towards the smaller one but wondering if the extra quality is worth the drop in size.
 
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) :)
 
I was going to buy a Weber Matertouch until the prices jumped up a week or so ago, by chance I looked on Gumtree and an hour before a Webber kettle built into a trolley came up - was a bargain I thought so snapped it up!

I bought a chimney starter and a maverick wireless thermometer setup and am now keen to learn some low and slow - what would you guys suggest as a start to learn before I get into really long cooks?
 
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.
 
Well I've been off for a few days so I haven't been able to add Sunday's effort, so here it is. Sunday was Beef & Bike day (I named it accordingly for my 2 year old boy who loves both beef and his new bike :) ) so I cooked a 2.9kg beef fore rib from our local butcher. I rubbed it in a homemade rub that I had in the cupboard. I couldn't honestly tell you what was in the rub as last year I had small amounts of two rubs left so I combined them for uber flavour! Anyway, it's a match made in heaven for beef. I added a piece of hickory to the coals to add even more flavour!

Here are some pics:

BeefReady.jpg


BeefReady2.jpg


BeefCooking.jpg


BeefCookedBraai.jpg


BeefCookedBraai2.jpg


Some Roosterkoek that was baked over the coals:

Roosterkoek.jpg


The finished product! We served it with some Mediterranean cous-cous and potato salad (not the apples and bananas on the table!). It was all amazing!

Roosterkoek%20%26%20Beef.jpg


You'll notice in the last picture that there's a big chunk of meat missing from the rib. I tore that off and gave it to my boy whilst it was still on the fire. He loved it!
 
Last edited:
panthro said:
Does anyone here own a Kamado style BBQ? I am about to buy a Weber, but want to know if a Kamado is worth the extra outlay?
Click to expand...

I've recently bought a Kamado, picked it up just before Easter as there was an offer on with 10% off and free delivery.

I've not had the chance to use it yet, I've got it out of the box and on the stand and have to say I'm really impressed with the quality, it's solid and weighs around 90kg. I'm in the process of building a lean to off the back of my garage so will start using it once that is finished (hopefully very soon)
 
doggo said:
I've recently bought a Kamado, picked it up just before Easter as there was an offer on with 10% off and free delivery.

I've not had the chance to use it yet, I've got it out of the box and on the stand and have to say I'm really impressed with the quality, it's solid and weighs around 90kg. I'm in the process of building a lean to off the back of my garage so will start using it once that is finished (hopefully very soon)
Click to expand...

Where did you buy yours from? Costco do one for about £500 that looks really good, but too expensive for me, and those big green eggs are just all kinds of expensive.
 
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?
 
panthro said:
Where did you buy yours from? Costco do one for about £500 that looks really good, but too expensive for me, and those big green eggs are just all kinds of expensive.
Click to expand...

Hot smoked who are in Devon. There are a couple of versions of the Kamado. I've got the Kamado Joe Classic, this one is on a stand with castors, the Kamado Jo Junior is about half the price of the classic but has no castors. They are a solid bit of kit and can reach some really high temperatures thanks to the ceramic lining. I can't wait to get mine up and running, I've taken delivery of six 15kg bags of lump wood ready for some serious cooking :D:D
 
You must log in or register to reply here.
Back
Top Bottom