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

Well after solid results with the short ribs and sausages, I overcooked a brisket. I've done many before, but this was the first on an offset. I was chasing perfection as it had a little resistance in the middle, when I finally gave up it was overdone.

Still wasn't bad to eat, but didn't match the short ribs.

No pictures as I was annoyed!
 
doodah said:
Fired up the Grillstream Hybrid 4 Burner today for the first time, also my first gas BBQ and damn it's so much more convinient.

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Great spread there. All items on the grill? Do anything special to the fish there? Makes me want to do that as usually just slap a few salmon fillets on but that looks great.

There will always be gas vs charcoal argument but sometimes convenience is great for quicker meal times or spending time elsewhere.

With that said added a gas setup to my Weber kettle so can try different things on both.
 
ddoubleep said:
Great spread there. All items on the grill? Do anything special to the fish there? Makes me want to do that as usually just slap a few salmon fillets on but that looks great.

There will always be gas vs charcoal argument but sometimes convenience is great for quicker meal times or spending time elsewhere.

With that said added a gas setup to my Weber kettle so can try different things on both.
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It's just so convenient, had a normal dinner the other day but added some corn. Slapped it straight on the BBQ and hey presto, done in little time. Fish recipe was very simple; sea bream, dill/chives/parsley, roasted garlic, oil, seasoning and slices of lemon. Be interesting to see using coal on this BBQ when I have a big BBQ next month :).
 
We used the pizza add-on to the Napoleon Pro 22 today, it was hit and miss, the first pizza we couldn't get off the peel easily enough. The pizzas were great though, but definitely some improvements can be made.

Is there a maximum size stone you can use? I'm assuming not as it's not direct cooking so you don't have to worry about heat being blocked by too large a stone? It was a last minute thing so bought a wrought iron base from John Lewis but it was only 27cm wide.

The dough (homemade by my other half) was relaxing whilst cooking, despite being made hours before and resting. I also think the mozzarella was too wet.




 
I treated myself to a tomahawk for my birthday yesterday. I've never actually had one before and the butcher didn't have any other steak ready in the dry ager when I popped in on Friday so thought I'd go for it.

I did a reverse sear in the kettle at a low temperature for about 40 minutes with a bit of oak, then seared it quickly over the direct heat for a few mins. More than enough meat for two of us so worked out quite reasonable for the price.

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Street said:
I treated myself to a tomahawk for my birthday yesterday. I've never actually had one before and the butcher didn't have any other steak ready in the dry ager when I popped in on Friday so thought I'd go for it.

I did a reverse sear in the kettle at a low temperature for about 40 minutes with a bit of oak, then seared it quickly over the direct heat for a few mins. More than enough meat for two of us so worked out quite reasonable for the price.
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That's a fine piece of meat there! Definitely a very Happy Birthday :D
 
Mekrel said:
We used the pizza add-on to the Napoleon Pro 22 today, it was hit and miss, the first pizza we couldn't get off the peel easily enough. The pizzas were great though, but definitely some improvements can be made.
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We find that with our oven. Resorted to buying pre made dough. So much less hassle.
 
Have fully converted to gas bbq after around 20 years on charcoal, due to time limitations. I still fire up charcoal on camping trips. To be honest difference is not massive, key benefit of both is excess oil. I prefer skewers on real charcoal bbq and burgers/sausages/wings easier done on gas
 
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Got the Weber with BBQ Vortex fired up this evening. Love the fire and forget nature of the indirect cooking on the Weber. Chicken and sausages (and corn!) went on and I could head inside to do more prep. Cast iron skillets are so much easier than skewers for veg as well, much more forgiving and less likely to fall into the fire! Was most impressed that after I had shuffled the coals for a final push then closed the top vents it maintained a steady 180’C for another 20 mins. Quite efficient!
 
Mekrel said:
We used the pizza add-on to the Napoleon Pro 22 today, it was hit and miss, the first pizza we couldn't get off the peel easily enough.
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I also attempted them for the first time in a while last week. It is annoying as had to re-learn everything. 1 out of 3 bases ended in the bin with sheer frustration!

This weekend I had a proper attempt, doing a poolish in advance etc, was excellent.


I used the Kamado.

Next time will try the offset, in the firebox, just as an experiment.
 
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Looking back in this thread, I previously was looking for a smaller gas 2 burner to run alongside my Big Joe 2 when wanting a quick BBQ session.

I've just collected a Weber Q3200 (Used in good condition) for £120. Fair enough it needs a new ignition but no big shakes. I felt possibly the Nexgrill or Char-Broils may be harder to source parts down the line. Anyone any experience with the Weber Q series? I should have possibly asked that before going to view but seemed too good a price to miss.
 
I had thought I'd hang fire (boom-tish!) till autumn or later to see if there were any good Webber offers but then realised it might not see much use until next year.

So last week I found what looked to be a good deal on the Weber 70th Anniversary Edition kettle. As far as I can tell, it's the 5755 painted grey but comes with the charcoal baskets rather than the rails. BBQWorld also offered the Weber chimney starter pack for an extra £20 which I went for - when I used a starter chimney for the first time on holiday a few weeks back I was amazed how much quicker you got going (I'm very late to that party, I know!).

I decided first cook should be a rack of ribs but despite often ordering them when eating out, I hadn't properly realised the different cuts of ribs (baby back, St. Louis etc). I got a rack of baby back from our local butcher and made up a BBQ spice rub following this suggestion:

www.allrecipes.com

BBQ Spice Rub

This go-to bbq rub is ideal for all your grilling, smoking, and broiling needs. Whip it up in less than 5 minutes with pantry and spice-shelf staples.
www.allrecipes.com www.allrecipes.com

Then roughly followed this video as I thought it was well explained, especially the approximate cooking times / stages. Before wrapping in foil I just basted with some honey and the final dressing I used some Skeeters BBQ sauce (Aldi own brand IIRC) we already had in the fridge.


We gave the ribs a thirty minute head start, then put some jacket spuds wrapped in foil in as well.

End result was the best thing I've ever cooked on a BBQ. An enjoyable cook and I liked that you could get on with other stuff whilst the ribs are on the grill. Downside is getting the occasional but lovely smell of ribs through the afternoon and having to wait.
 
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