Home smoking/BBQ

[spitfire]

spitfire I see the candied salmon is going well (at least going by the amount of ads I see on facebook!)

Gonna pick myself up some of your candied bacon on paydayFriday...

Sorry about that. Glad they're reaching the target audience anyway!

Use urban75 on checkout for a cheeky discount.

 

[Cid]

Also have just seen spitfire 's setup. My sister lives up near Tofino, might have to place an order instead of y'know, actually going anywhere. Dunno why I haven't paid any attention to this thread, always wanted to do various smoke based things.

 

[spitfire]

Also have just seen spitfire 's setup. My sister lives up near Tofino, might have to place an order instead of y'know, actually going anywhere. Dunno why I haven't paid any attention to this thread, always wanted to do various smoke based things.

Just across the island from where my lot are.

 

[Whagwan]

Seriously impressive... Have you documented the build anywhere?

Nah, I just followed online guides to be fair. And it's not very tidy but does the job perfectly.

Due to COVID we didn't have another big do for my boy's 2nd birthday, I'm already picking out another full brisket for June...

 

[UnderOpenSky]

Not quite as bright as I hoped today, but I bought meat and I want to cook it outside.

Quick question. I've never done lamb chops, but got some from the Butchers counter at Morrisons yesterday. They're quite thick. What do you recon is the best way to go about cooking them? Over direct heat or with the lid on?

 

[spitfire]

Hot and fast I’d say. Watch out for the fat flaring up though.

 

[spitfire]

Or if they’re really thick you could reverse sear? I’m on my phone but a swift google will bring it up.

 

[Whagwan]

Aye, if really thick reverse sear to get the internal up, but probably ok to just go direct as you're looking for it rare anyway...

 

[UnderOpenSky]

Thanks guys. I've still not tried a reverse seat yet, partly because OH doesn't eat beef. She also doesn't do rare meat. I certainly do though! Think I'll try hot and fast then, thermapen in hand!

Would you bother with any rub or just let the lamb shine through?

 

[spitfire]

Thanks guys. I've still not tried a reverse seat yet, partly because OH doesn't eat beef. She also doesn't do rare meat. I certainly do though! Think I'll try hot and fast then, thermapen in hand!

Would you bother with any rub or just let the lamb shine through?

I like lamb fairly simple, garlic and rosemary or herbes de provence.

There's some banging looking yoghurt marinades for lamb around if you have a look.

 

[spitfire]

Thanks guys. I've still not tried a reverse seat yet, partly because OH doesn't eat beef. She also doesn't do rare meat. I certainly do though! Think I'll try hot and fast then, thermapen in hand!

Would you bother with any rub or just let the lamb shine through?

Am now going to do lamb kebabs tomorrow. Thanks for the inspiration.

 

[Whagwan]

That's actually the last way I had BBQ lamb. I made up a jar of this spice mix to go in the camping box so can knock these up easily when we're away...

 

[Whagwan]

Got a 6kg Brisket from turner and george on tonight, went on the smoker at 8:30, then some smoked seitan for the vegans and the confit garlic and chipotle slaw to go with to be done in the morning.

Love the fact I can just go to sleep and know the temp controller is keeping it bang on temp and my app will alarm if anything untoward happens so I can save it...

Just after injections and rub before it got put in:

 

[spitfire]

Got a 6kg Brisket from turner and george on tonight, went on the smoker at 8:30, then some smoked seitan for the vegans and the confit garlic and chipotle slaw to go with to be done in the morning.

Love the fact I can just go to sleep and know the temp controller is keeping it bang on temp and my app will alarm if anything untoward happens so I can save it...

Just after injections and rub before it got put in: View attachment 273167

Next level mate. Looking forward to the results.

 

[Whagwan]

Turned out epic! Just one wake up in the night to check things and move probes to the thickest part. Came off about 9am so roughly 12hr smoke.


Was incredibly juicy when separated, bloody lovely!




Only criticism would be that the flat was a tiny bit dry, but every time I make proper burnt ends from the point they are so juicy it reminds me why I love BBQ.

FLAT:




BURNT ENDS:





My vegan friends tell me this seitan was the best yet but I need to find some better presentation so it doesn't just look like turds...

 

[UnderOpenSky]

Nothing near your level, but those chops were amazing. Did a reverse sear as I just wanted to try the technique. I think it works really well for my OH who likes her meat a bit more done, but still amazing for me. Pork kebabs I grabbed premarinaded were a lot better then expected. Also totaly spoilt as the salad came through the farm..

 

[Chz]

First time smoking with a new gas grill I've picked up, and it seems to be worth having spent a bit more. With the old one, even with a half-flame under the wood chips, the meat was a bit more cooked than I'd like at the end. The heat separation with the new one is good enough that I actually gave the duck breasts some direct heat after the chips were all smoked out to get them up over 60C. It did cost 4x what the old one did, mind you. (The old one was a £110 Argos special )

 

[UnderOpenSky]

First time smoking with a new gas grill I've picked up, and it seems to be worth having spent a bit more. With the old one, even with a half-flame under the wood chips, the meat was a bit more cooked than I'd like at the end. The heat separation with the new one is good enough that I actually gave the duck breasts some direct heat after the chips were all smoked out to get them up over 60C. It did cost 4x what the old one did, mind you. (The old one was a £110 Argos special )

Thats a fair bit more then my home oven and gas hob combined.

 

[Chz]

Thats a fair bit more then my home oven and gas hob combined.

I've definitely been a fan of the £100 (or cheaper) BBQ in the past, but I got sick of replacing them every 4 years as they rot outside even when you keep them under a tarp. Ergo this one had better serve 12 years or I'll be lightly annoyed.

 

[UnderOpenSky]

I've definitely been a fan of the £100 (or cheaper) BBQ in the past, but I got sick of replacing them every 4 years as they rot outside even when you keep them under a tarp. Ergo this one had better serve 12 years or I'll be lightly annoyed.

My Weber was less then £50 on ebay, but was a total bargain!

 

[Whagwan]

Likewise, a second-hand weber kettle really is the best starter,,,

 

[UnderOpenSky]

Likewise, a second-hand weber kettle really is the best starter,,,

I'm tempted to look for a second one come winter when people sell them cheaper.

 

[UnderOpenSky]

 

[spitfire]

yum. Making the most of being locked up at home and not having to feel guilty about missing the hot day as I am doing my bit for society and observing the apingalypse rules.

 

[UnderOpenSky]

yum. Making the most of being locked up at home and not having to feel guilty about missing the hot day as I am doing my bit for society and observing the apingalypse rules.

I'm so jealous. That is the perfect use for such a hot day. Sit in garden, drink cold beer and cook meat!

 

[spitfire]

Wish we had a garden. It’s just a light well/yard out the back of the flat. But better than nothing!

Cold beer was definitely involved…

 

[UnderOpenSky]

Cooked my first steak on the BBQ last night, 16oz rump from Aldi. Used reverse seer, bit more done then I'd normally have steak, but tasty non the less. What temps would you folks bring the steak to before moving it over the coals?

 

[alex_]

Cooked my first steak on the BBQ last night, 16oz rump from Aldi. Used reverse seer, bit more done then I'd normally have steak, but tasty non the less. What temps would you folks bring the steak to before moving it over the coals?

View attachment 280424

probably 40ish, then off at just over 50 for a rest - where it’ll get to 55 in the centre

if it was very thick - I’d rest it in the oven at the lowest setting

 

[UnderOpenSky]

probably 40ish, then off at just over 50 for a rest - where it’ll get to 55 in the centre

if it was very thick - I’d rest it in the oven at the lowest setting

Awesome. I'll certainly be doing it again. Hopefully Aldi keep doing the decent sized steaks.

 

[alex_]

Awesome. I'll certainly be doing it again. Hopefully Aldi keep doing the decent sized steaks.

something that makes a massive difference is an hour out of the fridge before you cook it