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

Went for the Napoleon PRO22K in the end, figured that I need to also buy a cover for the thing and that would mean the Weber was pushed closer to £400 which is above what I am allowed to spend.

Now to decide what to cook first...!
 
gradyhawks said:
Went for the Napoleon PRO22K in the end, figured that I need to also buy a cover for the thing and that would mean the Weber was pushed closer to £400 which is above what I am allowed to spend.

Now to decide what to cook first...!
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Awesome! I'll be interesting to hear some first hand experiences with one, get some pictures up as well. :)

I cooked chilli prawn wraps with watermelon salsa last night from DJ BBQs book. I wasn't convinced about prawns and watermelon together but it tasted amazing. Just grill the watermelon until it blackens up nicely, then chop it, mix it with chopped red onion, red jalapeno, coriander and lemon juice for the salsa, season the prawns with chilli flakes and salt and pepper, grill them for 5 mins then serve with toasted wraps. Definitely one to do again!

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I over-ordered to get free delivery for the upcoming bank holiday and have beef short ribs, baby back ribs, and picanha steak all arriving tomorrow.
I’m thinking the 3-2-1 method for the baby back ribs with a simple bbq glaze.
Smoking the beef short ribs for a day
But am at a loss with the picanha, should it be cut first and ‘rolled’ or cooked as a whole cut?

Any recommendations/top tips for any of the above would be greatly appreciated!
 
All build!

Ran out of energy at the end of the day so just threw some sausages on. For the first time they were not burnt...!

Going to go butchers in a couple of days and get some stuff for the weekend :D any recommendations on some stuff to do that isn't advanced BBQ stuff?

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gradyhawks said:
All build!

Ran out of energy at the end of the day so just threw some sausages on. For the first time they were not burnt...!

Going to go butchers in a couple of days and get some stuff for the weekend :D any recommendations on some stuff to do that isn't advanced BBQ stuff?
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That looks like a solid piece of kit! One of my favourite things to do at the moment is shish taouk. Middle eastern chicken kebabs. Chicken breast cubed and marinated over night in yogurt, lemon juice, ground cardamon, ground cloves, cinnamon and salt and pepper. Skewer them with red onion and pepper, grill them hot and fast so you get a nice char on the chicken then serve with toasted pita. :)

dadofsam said:
I over-ordered to get free delivery for the upcoming bank holiday and have beef short ribs, baby back ribs, and picanha steak all arriving tomorrow.
I’m thinking the 3-2-1 method for the baby back ribs with a simple bbq glaze.
Smoking the beef short ribs for a day
But am at a loss with the picanha, should it be cut first and ‘rolled’ or cooked as a whole cut?

Any recommendations/top tips for any of the above would be greatly appreciated!
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If they're baby back ribs, I'd cut the time down a bit and probably do 2-1-0.5. I keep to 3-2-1 for meatier belly ribs. Do you have a rotisserie? If you do, get the picanha on that with loads of salt and high heat! :)
 
Street said:
If they're baby back ribs, I'd cut the time down a bit and probably do 2-1-0.5. I keep to 3-2-1 for meatier belly ribs. Do you have a rotisserie? If you do, get the picanha on that with loads of salt and high heat! :)
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Thank you, although now I’m torn as amazingribs.com argues there’s no need for foil wrapping - I guess it’s a good job I’ve got two racks coming to experiment!

No rotisserie yet, I’m on an accessory ban until next pay day - foolishly I worked out the average cost of each meal so far...let’s just say it’d be cheaper to fly to USA and eat ‘genuine’ bbq at this point - not as fun however so hey ho!
 
Beer can chicken tomorrow! Never tried it before so should be fun. Picked up some of the Weber briquettes to help with the sustained heat.

Think I’m going to throw some new potatoes wrapped in foil on the coals towards the end of the cook too.

Any tips most welcome!
 
dadofsam said:
foolishly I worked out the average cost of each meal so far...let’s just say it’d be cheaper to fly to USA and eat ‘genuine’ bbq at this point - not as fun however so hey ho!
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Oh god, I dread to think how much it's cost me, stupid when historically BBQing was supposed to be about cooking the cheaper cuts of meat.

I had a couple ex dairy sirloins on the Vortex today, definitely needed this after two days of digging out a new pond! I thought I'd try reverse searing them this time round as I've never done it before, it worked really well, cooked right on the inside and not too charred on the outside.

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Finally a successful brisket!

11 hours to get to 195f. Temps between 225/250 - did not stay steady at all. Salt, pepper, garlic powder, smokey paprika and onion powder. Baste with beef broth a couple of times until wrapped in foil.

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Maccapacca said:
Going on tonight

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That joint on the right looks immense! :)

mOdO said:
Finally a successful brisket!

11 hours to get to 195f. Temps between 225/250 - did not stay steady at all. Salt, pepper, garlic powder, smokey paprika and onion powder. Baste with beef broth a couple of times until wrapped in foil.
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Looks good, it makes such a difference having a nice piece of point as well. They aren't cheap but I've always had good results with them.
 
Turner and George are the best! Always great brisket from them

I need some new ideas for the BBQ with all this time at home. I’ve done a lot of brisket, short rib and pork shoulder. What else to try?
 
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Yas786 said:
Any opinions on the Weber spirit 2 310 bbq?? Need to replace my old one that’s on its way out, lasted me a good 10yrs so cant complain.

Not sure if there are any huge differences between the original spirit and the newer spirit 2 models??

Weber’s seem to be highly rated and come with a 10 yr warranty which is always handy.
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So ended up buying the one above, ordered it last Monday with a cover. Came out to £600 all in, still waiting for delivery though. The whole covid 19 has delayed the order I guess. Should have it next week I hope. Also ordered the Weber igrill3 probe which connects to your phone and manages temps etc.
Went Thursday to Costco and bought a BBQ wood pavilion, thought the boxes would fit in my car but nope so had to call a mate down with his van to help take it back to my house. It’s massive, about 2 metres wide. Haven’t had a chance to build it as been busy with work but I’ll probably do it once I get the bbq, build it and the bbq together.
Will post up pics when it’s all done and complete.
Looking forward to getting my bbq on soon. The pavilion will be good for bbq’ing in the crappy British weather :p.
 
So after two weeks of waiting my Aldi Kamado turned up today, after checking the tracking every few hours! Well Packaged and no damage on the outside, and luckily no damage to the ceramic that I coudl see after reading some horror stories, I went about putting it together and really impressed with the weight and fit of the bits, for an Aldi piece it seems pretty solid. Lit it up earlier and chucked some coals in around 3pm to cure it and its still going strong now at 175c. Can't wait to try it out properly this week! Pizza was already planned for tomorrow, so will give that a go and get the temps up!

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It does indeed, I was contemplating on a kamado joe or big green egg myself but too pricey at the minute.
 
mOdO said:
How did the pizza go?
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Came out relatively well, although I forgot to put the heat deflector in so it burnt the bottom a little. Few lessons learned in the one cook this evening, such as remembering to open up the top hole correctly to get the big temps, got up to 285c with the top vents open, needed to open the porthole to get it up to 350c. Also needed bit more fuel than expected, but after shutting the vents up completely it doesn't look to have burnt much fuel at all. Going to try something low and slow on Wednesday I think, will hunt around the freezer to see what meat I've got that could be used.

Ghetto old pizza stone I had in the back of the cupboard, had to use a hammer to make it fit the bbq :D

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