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

Slapped the brisket on the Weber this morning, 8 hours smoking and done. Sliced up and ready to snack on and fill baguettes :D

Funnily enough I had no issues stalling this time compared to the last one; temperature may have been a bit hotter and helped it get through it I guess? Either way, it came out lovely :)
 
http://imgur.com/a/se1kSkn

Rub was only what was leftover from some steaks a couple of months ago. Looks a lot drier than it is/was, didn't have the temperature probe in quite the right place so probably could have gotten away with 30-60mins less time! Still delicious though :D
 
Well the fuel dome vortex worked much better than expected! Timings could be optimised (took longer to light than the chimney starter), but otherwise it was very straightforward. Had to pretty much close the vents right at the start as it got up to 250 Celsius on the lid thermometer, but I managed to settle it at around 210-220 with no bother at all. The high temps to start with and my nosiness checking the wings meant that I got through quite a bit of hickory wood, but wow what a flavour. I’ve never managed anything quite like it on the BBQ before. The middle is crazy hot and will be amazing for searing steaks. My only concern is that the grill was pretty packed full and that was only with 1kg of wings. Might be tricky to time a larger cook for more people. That’s corn in the middle by the way.

Anyway, I’ll let the pictures do the talking.

PI5frxe

https://imgur.com/a/PI5frxe


Out of interest has anyone tried cooking corn/potatoes in the bottom of the kettle with the vortex? I wasn’t sure it would be hot enough, but I think I’ll try it next time. The corn was perfect cooked on top.
 
bJN said:
http://imgur.com/a/se1kSkn

Rub was only what was leftover from some steaks a couple of months ago. Looks a lot drier than it is/was, didn't have the temperature probe in quite the right place so probably could have gotten away with 30-60mins less time! Still delicious though :D
Click to expand...
Looks great! Is that just the flat? Did you separate it yourself or get it from a butcher who knows their way around a brisket?
tom_nieto said:
Well the fuel dome vortex worked much better than expected! Timings could be optimised (took longer to light than the chimney starter), but otherwise it was very straightforward. Had to pretty much close the vents right at the start as it got up to 250 Celsius on the lid thermometer, but I managed to settle it at around 210-220 with no bother at all. The high temps to start with and my nosiness checking the wings meant that I got through quite a bit of hickory wood, but wow what a flavour. I’ve never managed anything quite like it on the BBQ before. The middle is crazy hot and will be amazing for searing steaks. My only concern is that the grill was pretty packed full and that was only with 1kg of wings. Might be tricky to time a larger cook for more people. That’s corn in the middle by the way.

Anyway, I’ll let the pictures do the talking.

PI5frxe

https://imgur.com/a/PI5frxe


Out of interest has anyone tried cooking corn/potatoes in the bottom of the kettle with the vortex? I wasn’t sure it would be hot enough, but I think I’ll try it next time. The corn was perfect cooked on top.
Click to expand...
Those look incredible, amazing colour
 
dl8860 said:
Looks great! Is that just the flat? Did you separate it yourself or get it from a butcher who knows their way around a brisket?
Click to expand...
Was from the Waitrose deli, prepared as flat yeah :)

Last flat ordered from T&G I had to do a bit more trimming but this didn't need any!
 
Hopefully this isn't a stupid request but I've just ordered a charcoal bbq and would love a beginners guide on how to use it. Anyone point me in the right direction?
 
I'm going to give it a go and do a rack of ribs tomorrow. Never done anything slow before and I don't own a Webber yet. Mine is similar to this so I'm going to give this method a go:

https://www.youtube.com/watch?v=8xaelh4VHZ4

Bit of a daft question maybe, but where would be the best place put the temperature sensor probe whilst the ribs are on there? I own the Inkbird IBT-2X
 
tom_nieto said:
Anyway, I’ll let the pictures do the talking.

PI5frxe

https://imgur.com/a/PI5frxe
Click to expand...

They look great! :D The vortex makes some crazy temps. Mine settled at 270C on the lid thermometer the first time I used it!

GJF47 said:
I'm going to give it a go and do a rack of ribs tomorrow. Never done anything slow before and I don't own a Webber yet. Mine is similar to this so I'm going to give this method a go:

https://www.youtube.com/watch?v=8xaelh4VHZ4

Bit of a daft question maybe, but where would be the best place put the temperature sensor probe whilst the ribs are on there? I own the Inkbird IBT-2X
Click to expand...

I don't bother measuring for temperature on ribs, I just go by time. What sort of ribs are they? If they're a meaty belly ribs, go for 3-2-1, if they're smaller baby backs, go for 2-1-0.5. So 3 hours unwrapped, 2 hours wrapped, then 1 hour unwrapped again with sauce. The snake method in that video works well though! :)

flea.rider said:
where do you get your big chunks of hickory from .. if you don't mind me asking ?
Click to expand...

Smokewood Shack or Grilling Wood on Amazon is where I get mine from.

SAM81 said:
Hopefully this isn't a stupid request but I've just ordered a charcoal bbq and would love a beginners guide on how to use it. Anyone point me in the right direction?
Click to expand...

The Country Wood Smoke group on Facebook is a great source of information. Amazing Ribs is handy too.

Time to go get my ragu off the smoker now. :D
 
Last edited:
Hickory smoked ox cheek and chuck ragu today. I smoked the meat for a couple hours, then braised it with the veg for a few hours until it had boiled down a bit. The mix of chuck and cheek is fantastic, the cheek has fallen apart in the sauce and chuck has stayed whole but dissolves in your mouth! :D

DG5sBkp.jpg

xSeVn9i.jpg
 
SAM81 said:
Hopefully this isn't a stupid request but I've just ordered a charcoal bbq and would love a beginners guide on how to use it. Anyone point me in the right direction?
Click to expand...
Hey, which BBQ have you bought? Are you looking to cook the regular fare like burgers, sausages, steaks, chicken etc., or are you wanting to be a bit more ambitious and cook large joints, ribs etc.?
 
Thinking about picking up a new BBQ, I've had my eye on a Weber Bar B Kettle... but wondering if I should be looking at something else around the £150 mark?

Not interested in gas!
 
dl8860 said:
Hey, which BBQ have you bought? Are you looking to cook the regular fare like burgers, sausages, steaks, chicken etc., or are you wanting to be a bit more ambitious and cook large joints, ribs etc.?
Click to expand...

Hi! Just a standard charcoal Bbq, nothing fancy. And for now just standard stuff, sausages, burgers and some chicken.
 
SAM81 said:
Hi! Just a standard charcoal Bbq, nothing fancy. And for now just standard stuff, sausages, burgers and some chicken.
Click to expand...
OK good stuff, did you get a charcoal chimney? Getting the coals lit is usually the first stumbling block for charcoal beginners, and a charcoal chimney which can be bought for 15-20 quid takes all the hassle out of it. Following that, until you get on to more complicated cooks, just get your coals hot and get cooking. If you have a BBQ with decent airflow control i.e. well fitted vents and airtight aside from these, then remember to shut all vents down after cooking and you might be able to save some leftover coals for your next cook.

The next tip if you do get on to cooking larger joints is to buy a dedicated temperature probe, but for sausages burgers etc. you just cook by eye.

Good luck and post some results!
 
Street said:
I don't bother measuring for temperature on ribs, I just go by time. What sort of ribs are they? If they're a meaty belly ribs, go for 3-2-1, if they're smaller baby backs, go for 2-1-0.5. So 3 hours unwrapped, 2 hours wrapped, then 1 hour unwrapped again with sauce. The snake method in that video works well though! :)
Click to expand...

Cheers, I'll see how it goes later. Where would be the best place to stick the probe if for cooking other things?
 
You must log in or register to reply here.
Back
Top Bottom