*****Official BBQ Thread - Suns out, Buns out!*****

Living in a flat without a garden makes me a sad Panda. :(

Don't think the building management would take too kindly to me sitting in my designated parking space in a deck chair with a cooler full of beer and a BBQ on the go on sunny days. :p
 
Have guests today. Doing sous vide ribs (http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html have done that recipe before and it was good) and a rotisserie turkey and prawns for the vegis ;)

Have a full and a half gastronorm absolutely chock full of ribs. Going to finish them on the kettle.

Have dry brined the turkey and will be trying out the rotisserie for the first time on the gasser. Fingers crossed.

Prawns will be done on the kettle too in a stoneware pot with olive oil, garlic, chili etc.

Potato salad, truffle mac n cheese and some other salads.

30 people or so

Picked a good day for it!
 
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Got a nearly 2kg chunk of brisket in the fridge rubbed with salt and pepper! :)

Planning to throw it on the smoker for eating tomorrow evening but when do you think it should go on? I was tempted to chuck it on at midnight and give it a monstrous cook time just to be on the safe side. The last one I did went on about 7am and was only at 170F when I pulled it at 7pm hence the extra cook length idea.

Thoughts?
 
Psymonkee said:
Got a nearly 2kg chunk of brisket in the fridge rubbed with salt and pepper! :)

Planning to throw it on the smoker for eating tomorrow evening but when do you think it should go on? I was tempted to chuck it on at midnight and give it a monstrous cook time just to be on the safe side. The last one I did went on about 7am and was only at 170F when I pulled it at 7pm hence the extra cook length idea.

Thoughts?
Click to expand...

No harm putting it on at midnight. Worst case, you can rest it for a few hours. Much better than the opposite and being rushed at the end :)
 
I did a smaller 1kg one and it took 7 hours, could have easily been longer though. Plus I was short of time and only rested for 30mins, would have liked to have rested 2-3hrs. If you have a kettle I rekon if you set your coals up using the snake method I rekon that'll see it through the night, then add some more coals onto the snake the morning.
 
I'm actually using a Pro Q Frontier for this cook. The last time I did this the meat peaked at 173F using the snake method. Setting up for the minion method to see if I can do better this time!
 
It peaked due to stall I'm guessing. Wrapping in foil can help that. I stick my packer briskets on around 2100 to be done around 0900 and wrapped until still hot to serve at lunchtime.
 
That's what I figured probably happened too. I was at work all day though so no knowledge of the cook prior to getting in at like 3pm!

For now though the smoker is up and running in the side path leading to the back garden to help with the wind. Currently sitting at 286F for the grill temp but those coals were RED HOT going on. Hickory chips in foil went on top so hopefully get some good smoke penetration :)
 
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Very dry so pulled it instead. Changing my planned dinner now....
 
There's a thread in La Cuisine by Glaucus (then called AcidHell) which is good.

However, super simple would be - ketchup, bit of vinegar, bit of brown sugar, bit of chilli - cook for a while until it darkens and reduces slightly. Add more liquid/ketchup throughout as required.
 
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