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

Jobe said:
Ty guys

So, top vent always open.

Ordered a chimney and a few other bits so hopefully that will help when they come
Going to do pork ribs today. I like them to fall off the bone so will boil them first in a bbq marinade and finish them on the bbq.
If all goes well I will reduce down the marinade and use it as a glaze.
Click to expand...

Don't boil the ribs! Have a look at this recipe:

https://amazingribs.com/tested-reci...s-recipe-best-barbecue-ribs-youve-ever-tasted

Low and slow all the way for ribs. It's also perfectly achievable on your new 57cm Weber.

Check this for setting up for cooking ribs low and slow:

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing
 
Jobe said:
Going to do pork ribs today. I like them to fall off the bone so will boil them first
Click to expand...

Heathen!! :p

I've done ribs plenty of times on the kettle using the 3-2-1 method and they've always turned out great, no pre boiling needed.

I attempted fake burnt ends at the weekend. I couldn't be bothered to do a brisket as I was out so thought I would experiment. I marinated some steak chunks in whiskey, honey, soy and Worcester sauce then left them in the BBQ until the sauce reduced and went sticky. They weren't the same as burnt ends but they were still damn tasty.

7HhtknVl.jpg
 
Street said:
Heathen!! :p

I've done ribs plenty of times on the kettle using the 3-2-1 method and they've always turned out great, no pre boiling needed.

I attempted fake burnt ends at the weekend. I couldn't be bothered to do a brisket as I was out so thought I would experiment. I marinated some steak chunks in whiskey, honey, soy and Worcester sauce then left them in the BBQ until the sauce reduced and went sticky. They weren't the same as burnt ends but they were still damn tasty.

7HhtknVl.jpg
Click to expand...

I've made fake burnt ends with pork belly before. I actually enjoyed them more than the real thing. Key was to try and use only the most fatty parts.
 
Hi Peeps

I have just bought a Callow vertical smoker on a whim to replace my dead gas BBQ. I intend to use it as a small BBQ for the usual burgers and stuff but also want to try a bit of hot and cold smoking.

What would people recommend as a first effort in a smoker BBQ? I can pop down the butchers in the morning and pick a reasonable range of beef, pork or chicken cuts?

Any recommendations gratefully received.
 
PlacidCasual said:
Hi Peeps

I have just bought a Callow vertical smoker on a whim to replace my dead gas BBQ. I intend to use it as a small BBQ for the usual burgers and stuff but also want to try a bit of hot and cold smoking.

What would people recommend as a first effort in a smoker BBQ? I can pop down the butchers in the morning and pick a reasonable range of beef, pork or chicken cuts?

Any recommendations gratefully received.
Click to expand...

One of the easiest is pulled pork so grab a decent sized pork shoulder and you should be good to go.

The main thing to keep in mind is that it will almost certainly take a lot longer than you expect so start your cook very early. If you set things up correctly you will only need to check on it every so often - there should be almost zero babysitting involved.
 
For pork shoulder, try and give it >6 hours in the fridge covered in salt. Dry brining really helps tenderise and lock in moisture and flavour. Just pat it off and remove excess salt still on the surface before you put on your rub, which itself ideally wants 2-3 hours to sink in prior to cooking. And FrenchTart is spot on, it really does take longer than you expect. 4-5 hours to get to 200F internal temperature is the aim, but don't forget about an hour to prep the BBQ and get up to temperature, and time to rest the joint before pulling and serving.

For the callow smoker particularly, I recommend covering the water tray in foil before adding water. Makes cleanup a lot easier, I speak from experience. Try and get your smoker up to about 130C before putting in your meat, as the temperature will drop. You are aiming for a steady 115C. Good luck!
 
Last edited:
You must log in or register to reply here.
Back
Top Bottom