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

Discussion in 'La Cuisine' started by Psymonkee, Jan 4, 2017.

  1. mOdO

    Wise Guy

    Joined: Jun 13, 2007

    Posts: 1,042

    Location: London

    • I used Schwartz BBQ rub from tesco (lazy I know), shake all over and pat down.
    • Water tray in the middle filled with apple juice and water. Briquettes either side with a hickory chunk of wood.
    • Temperature around 225/250 (I need to invest in a wireless thermometer)
    • Place brisket in the middle, and leave to smoke for 5 hours.
    • Check the brisket temperature is approximately 150.
    • Wrap tightly with foil and place back for a further 5 hours.
    • Check brisket temperature is around 190-200, mine was 197, and rest for 1 hour.
    • Enjoy a juicy brisket
    I would love a side table to complement the weber, any ideas?
     
  2. SPG

    Soldato

    Joined: Jul 28, 2010

    Posts: 5,212

    [​IMG]

    Went for something different yesterday smoked onion absolutely delicious.
     
  3. roccles

    Hitman

    Joined: Apr 26, 2012

    Posts: 678

    They look lovely, are they stuffed with cheese? Do you have the recipe?
     
  4. SPG

    Soldato

    Joined: Jul 28, 2010

    Posts: 5,212

    Large Onion
    Beef Stock + Thyme (I also added some Brandy)

    Cheese (what ever you fancy)
    Sage

    Peel the onion, cut a well in the top (Guess this depends on the size of your onion) and fill it with the beef stock and poor over the onion as well.

    Set the barbie to 175-200 cook them for 2 2.5 hrs filling up the well if required of more stock and baste the rest of the onion, last 10 mins before your ready to go drop on the cheese around the top of the well and sprinkle with the sage.

    Really easy.
     
  5. Itchytrigg

    Wise Guy

    Joined: Jan 27, 2009

    Posts: 1,204

    Location: Oxfordshire

    Looking for a sense check as I've probably the largest crowd to date expected for a BBQ with about 20 adults plus a gaggle/murder of children. Was thinking 3kg each of pork shoulder and brisket plus sausages, burgers and about 2kg of differing marinaded chicken would be enough, sound about right?
     
  6. dl8860

    Mobster

    Joined: Jul 25, 2010

    Posts: 2,627

    Location: Surrey

    Depending on what the crowd like, I'd be tempted to just go big time overkill on sausages and burgers that you can then freeze in case you have too many. I'd also think about a second pork shoulder if you've got the smoking capacity for it, as anytime I do pulled pork there's never any left and I've never had 20 people. And it's amazing for leftovers of course.
     
  7. Itchytrigg

    Wise Guy

    Joined: Jan 27, 2009

    Posts: 1,204

    Location: Oxfordshire

    Thanks, yeah on the sausage and burger front I've got enough for 2 each which is what I normally do which always gives left overs, besides they're also the cheaper elements of the cooking.

    My hope was 1 of each on pork and brisket would be enough, I think I can fit the beef and pork on the BBQ at the same time but doubt 3 joints would fit, this is on a webber master touch. That said due to timing and space I'm likely to give a higher temp smoke start on them then finish in the oven on low where they'll also keep warm.
     
  8. GSVBagpuss

    Wise Guy

    Joined: Jun 11, 2013

    Posts: 2,463

    Isn’t the usual guide 500g meat per person?
     
  9. Kemik

    Mobster

    Joined: Nov 7, 2005

    Posts: 4,640

    Location: Widnes

  10. Street

    Soldato

    Joined: Jan 17, 2005

    Posts: 7,171

    Location: Liverpool

  11. dl8860

    Mobster

    Joined: Jul 25, 2010

    Posts: 2,627

    Location: Surrey

    Not really practical for charcoal unless you meticulously clean at the end of the cook while your grates are all still hot. Which is sort of when you want to be eating your food instead. And your indirect zones won't be that hot so you'll need to swap them around etc.

    I give mine a super quick brush down when I finish cooking to remove any big chunks, but do a proper clean just before I put new food on and the BBQ is really hot so it all comes off clean. Obviously can't using a dripping wet steam cleaner over freshly lit coals so it's a flat no for charcoal.

    I continue to use my wire brush because contrary to what that website says, it does work and very well too. I live in a tiny bit of fear of some wire coming loose and getting eaten it's true, but it seems really solidly made and I do give the grills a visual after cleaning.
     
  12. Avenged7Fold

    Capodecina

    Joined: Sep 12, 2012

    Posts: 11,559

    Location: Surrey

    Going camping at the end of the month with a fairly big group.

    One of the guys have mentioned he is bringing his fold up pocket bbq. I'm bringing two of these:

    https://www.amazon.co.uk/Premier-Cobb-Starter-including-Carry/dp/B001B2OR8M

    and the much larger version + accessories. I am planning to slow roast on one, while having the others on the go doing stuff for the vegetarians + accompanying dishes. Plenty of room + can use the 'moat' on these to put beer/water to steam food/stop it drying out or even cook veggies in the fat that drips into it.
     
  13. #Chri5#

    Soldato

    Joined: Feb 27, 2003

    Posts: 6,605

    Location: Shropshire

    Very tempted by the offers on the Master Touch GBS 57cm for £229. Would be a first venture into "proper" BBQing for me - we had a cheapo kettle but the legs fell off (due to rust) when I got it out of the shed at Easter :D

    Have read the posts above about the hinged lid being a bit rubbish - should I consider anything else for the same money?
     
  14. bJN

    Mobster

    Joined: Nov 23, 2009

    Posts: 3,254

    Location: Norwich

    I bought one a couple of weeks ago and managed to finally use it last weekend. The hinged lid took quite a bit of playing with to sit well, and I'm still not 100% satisfied with it. May end up swapping the spring positions around as that's supposed to help...

    Certainly impressed with it though :D
     
  15. alex h

    Mobster

    Joined: Jun 13, 2009

    Posts: 2,521

    It's only the premium that has the hinged lid
     
  16. MissChief

    Capodecina

    Joined: Jul 17, 2010

    Posts: 15,518

    So my dad loves a barbecue and during the summer could have one once a week but he's never really branched out from sausages, burgers and Chicken pieces. These are great, but I want to get him to do a bit more. He recently bought what looks like one of these except it only comes with one detachable shelf and doesn't have the chimney. It's a decent size so I was going to get him something to expand his barbecue horizons a little for a kind of fathers day gift, although at the end of the month! Can anyone recommend something? Ideally less than £50, lower is better though!
     
  17. oneilldo

    Wise Guy

    Joined: Jan 16, 2003

    Posts: 1,668

    He might be able to smoke in that indirect. You could get him a dual thermometer (keeps track of bbq and meat temp). I think inkbird ones are relatively well reviewed at that price point. Maybe then some bbq books, the DJ BBQ one is pretty good as is the Korean bbq one (the latter can require a fair bit of initial prep for the marinades). Could also get a few wood chunks as well so he will be all set to try ribs or pulled pork.
     
    Last edited: Jun 15, 2019 at 8:10 AM
  18. Street

    Soldato

    Joined: Jan 17, 2005

    Posts: 7,171

    Location: Liverpool

    The Master Touch is a great piece of kit, the're really versatile. I wouldn't bother looking at anything else and just get one of those. :) The hinged lid only comes on the Premium version, but the lack of a hinge on my MT has never really been an issue for me.