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

Not posted for a while, lost the mojo to BBQ after significantly cutting back the meat, but did a rather nice oak roasted tomato soup on the Kamado, if anything overdid the oak smoke :)
 
bazzabear said:
Anyone got any particular recommendation for a BBQ brush? Are they all much of a muchness, or is there one or a type that's particularly good?
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I think there is some consensus at the moment that wire brushes can be potentially unsafe as apparently some people have ingested left over wire bristles on the bbq that have been lodged in some meat on the next cook. So if you do use one worth double checking after

I personally just use a bit of heat and some scrunched up foil and rub the grill with that after a cook if I remember.
 
Could well be. I can’t authenticate some of the pictures I have seen on Facebook etc but some people have been left horribly scarred following surgery apparently for bristles ingested. I can imagine it could cause some serious injuries as well as they can be sharp. I’ve got another utensils that scrapes one bar at a time but apart from that scrunched up foil seems fine for me
 
Moving house next week so using up some old meat out of the freezer. Had a Tomahawk steak to use up! Chucked it in the Sous Vide for 2.5 hours at 52 and then onto the BBQ on sunday evening using the Mayo sear method.

During

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After (or is it before consumption?)

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Absolutely glorious taste to it.
 
The missus has asked me what I want for Christmas and as I don't really need anything, I'm toying between asking for a Slow n Sear or Vortex as it's something we'll both make use of. Does anyone have any experience with either? I do like the idea of crispy wings and people seem to rave about the Vortex!
 
If it’s a choice between the two and you have a no other smoker except a Weber 57 then slow and sear hands down. It never leaves mine (except when I am doing wings with the vortex hah). Seriously though it allows easier smoking on the BBQ, seems to make it more efficient with fuel and can also sear nicely. For me the vortex is great for chicken wings, drumsticks but it is not as versatile. I rarely tend to just cook wings though.
 
I've also got a WSM so the kettle is mainly used for grilling with occasional use as a smoker for smaller things. I use the kettle a lot for steaks and things like that but equally I do love chicken and being able to do nice crispy chicken would be great.
 
Bit trickier then. The slow and sear is better for literally everything apart from chicken wings/drumsticks. However saying that you can still get some serious heat using it and get good chicken just not quite as crispy.
 
I've found the Pro Smoke version of the Vortex for a fraction of the cost so think I'll just end up buying both! :D

I've been slacking with the smoking since October as I've been busy at the weekends so thought it was about time I fired her up. No sooner had I got it up to temperature and put the meat on it started tipping it down! Luckily it only lasted 20 minutes. I really need to get a smaller smoker as firing up the big WSM is overkill for a couple short ribs.. Not sure how the missus would feel about a fourth BBQ on the patio though.


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I don’t like smoked turkey but usually do the turkey on the Weber rotisserie. However this year going for easy Christmas Day option so having a big roast few days earlier. This will be porchetta on the Weber and lamb shoulder on the other Weber. Also going to cook a big ham to be consumed over the Christmas period
 
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