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

garnett said:
This deal seems to be getting heat on Hot UK Deals...

https://www.riversidegardencentre.co.uk/weber-one-touch-original-57cm.html
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@Vidar - I’ve got this model and it’s great. It’s not got the fancy ash collection system, but the lid thermometer is super useful.

They’re built pretty tough, but I treated myself to an outdoor cover and it’s kept it nicely.

EDIT - sorry that it’s sold out. Worth getting a decent kettle though. They pretty much last forever!
 
Vidar said:
Yeah I think I'm going to go for a kettle, wondering if there's much difference between the kettle and the compact other than price.
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Is the grill size the same? I had a compact which was a nice piece of kit, but the grill was really small. Perfect for the small balcony that I used to have, but it was a little bit limited. Also no lid thermometer which I would suggest is essential!

The compact is 47 cm and the standard is 57 cm I think.
 
Using the thermopro t20 on my brisket today.
So you guys were right, the difference in temperature from the weber and t20 is 50f!!!
And the comfort of keeping an eye on temps from anywhere in the house.

Game changer!
 
Street said:
That's like mine. They're like vultures when I'm cooking. One goes crazy for egg! The meat looks amazing too, a nice meaty slab. :D
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The male one (on the left) is terrible. As soon as he sees me filling the chimney starter he follows me everywhere and then sits under the BBQ. He definitely knows whats coming :D

The ribs were really good for my first attempt. Had them for free too as the local butcher accidentally under charged me...

Had to eat them all myself though as the missus said they taste 'too much like pork' but then again she is by far the fussiest person I have ever met with food. Any sort of meat has to be so over cooked it's dry and shrivelled by the time she thinks it's ok to eat so I just do my own now.
 
Liquid_Entity said:
Next question, what do you use to clean your bbq. I have not prepared for this part.
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I give mine a proper clean at the end of summer with a kitchen degreasing spray. The best way between cooks is to use some newspaper and the ash at the bottom. Just wipe it around the sides and it soaks up all the grease and the newspaper wipes it all away. I'm sure there's other methods but I got this from a YouTube video and haven't needed anything else. :)
 
ShivP said:
We are Indian so tend to 'Indianify' our BBQs so here goes from today:
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Yes, definitely share any marinades.. The meat looks fantastic. :)

GJF47 said:
Had to eat them all myself though as the missus said they taste 'too much like pork' but then again she is by far the fussiest person I have ever met with food. Any sort of meat has to be so over cooked it's dry and shrivelled by the time she thinks it's ok to eat so I just do my own now.
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When I met mine, she wouldn't eat any beef and any meat she did eat had to be incinerated. Now she moans if the steak isn't rare enough! :D
 
Vidar said:
Best place to buy steaks online and get them delivered? Other halves birthday in less than two weeks and I wanna cook her something special on the bbq
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If you want to go all out, get some UK dairy or Galician steaks from Turner and George! Not cheap, but hands down the best steaks I've eaten.
 
If you buy a packers cut brisket (6kg) can you cut it in half or even thirds; freeze for future smoking?

Ive only used cheap brisket fro tesco and aldi and find them hit and miss.
 
So didn't manage to take many pictures and I also destroyed the lid on the new bbq (shut it down on the garage door, whoops) but doesn't affect the bbq itself.

The pork ribs were hit and miss. Literally out them on in the corner as soon as the coals were white. Left for 40 mins under the lid. Then cooked the rest of the food which all went really easy with the heat this thing gave off. Then left them again for another hour. I ate one and was a bit chewy. Left the other one for a good hour more. When i ate that one it was soooo nice.

Best things were the minted lamb kebabs. Definitely want them again and want to give the pork ribs another go but I think it may take a few goes.

Pics below but don't think they'll go up in order.

 
Ouch, that's annoying on it's first outing, looks good though. :)

mOdO said:
If you buy a packers cut brisket (6kg) can you cut it in half or even thirds; freeze for future smoking?

Ive only used cheap brisket fro tesco and aldi and find them hit and miss.
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If it's a UK brisket, I'd just buy the point end now. If I was going to buy a packer, I'd get a USDA or Aussie one. UK cows are grass fed so the briskets tend to be very lean compared to the US and when I've cooked the flat it's come out dry and disappointing. The point is always much nicer. However, you can separate and freeze a packer fairly easily, or just cook it and freeze it afterwards. Left over brisket makes for great burnt ends! :)
 
Did my first ever smoke this weekend - jumped in and went for a Master Touch Premium, really pleased I went for the Premium as it came with the diffuser plate etc rather than needing to buy a slow n sear etc.
Anyway, onto pictures - I used this recipe https://amazingribs.com/tested-recipes/chicken-recipes/smoked-miso-wings-recipe - seemed to do well but took longer than their estimated 1h30 to get the meat to temp., I was really surprised just how much smoke flavour they picked up from a good handful of hickory chips

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Next cook I think may be a Boston Butt or some ribs, probably from Tom Hixson - would love a brisket but everything I read suggests you need a large one for it to cook well and that inevitably leads to a higher cost and a lot of meat between just two of us...but maybe that’s not a bad thing!
Thank you all on the thread for guidance, really useful
 
Street said:
Ouch, that's annoying on it's first outing, looks good though. :)



If it's a UK brisket, I'd just buy the point end now. If I was going to buy a packer, I'd get a USDA or Aussie one. UK cows are grass fed so the briskets tend to be very lean compared to the US and when I've cooked the flat it's come out dry and disappointing. The point is always much nicer. However, you can separate and freeze a packer fairly easily, or just cook it and freeze it afterwards. Left over brisket makes for great burnt ends! :)
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Best place to buy just the point end?
 
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