Home smoking/BBQ

[UnderOpenSky]

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Just a little something knocked up this evening. From top, clockwise - Jerk pork sausages, stilton stuffed mushrooms, halloumi, burgers, Cumberland sausages.

Top grilling

Looks awesome. What's the advantage to having the charcoal in the center?

Star of the show for me last night was my own sausages. I'd actually thought I'd gone a bit overboard with them, not using any filler, not enough fat and just to far, but they worked a treat on the BBQ, super dense and meaty. Even had one as part of my packed lunch today.

Long time lurker, first time poster. Pondering buying myself a Weber...

I would say though, if anyone's interested in different cuts of meat, what they're like and how they cook, Hugh Fearnley-Whittingstall's Meat Book is phenomenal. The man clearly wanted to write some sort of research thesis when writing the book, and the fact that after it he lost loads of weight and wrote the Veg Book is telling. But it really is awesome in explaining why each cut is as it is due to the job it does for the animal, how best to treat it, etc. It's not got a lot on BBQing specifically, but as a thorough primer for meat cookery, it's indispensible.

Very glad that followed people's advice hear and got a second hand Weber, rather then a cheap generic new one. Quality is out this world and so much cheaper then buying new!

I'm terrible with Amazon links to cheap books. Ordered a second hand copy to add to my library.

 

[Zapp Brannigan]

Looks awesome. What's the advantage to having the charcoal in the centre?

Spur of the moment bbq, and the only charcoal in the co op was instant light bags. They burn hotter and shorter, but with the trusty Weber lid on you can still get the same smoker effect.

 

[Gerry1time]

I'm terrible with Amazon links to cheap books. Ordered a second hand copy to add to my library.

You won’t regret it. It’s the book that got me on a mission to try every type of meat there is (including tripe, which when done by a great chef is actually superb), and is a proper PhD thesis of a tome.

Incidentally, the spag bol recipe, whilst a bit tucked away at the back under ‘other’, is actually fantastic. Especially if you use sandridge farm smoked streaky cut into cubes for the bacon part, and a full on Rioja or Bordeaux for the wine. Make your own beef stock for it from the recipe in the same book too obviously.

 

[spitfire]

You won’t regret it. It’s the book that got me on a mission to try every type of meat there is (including tripe, which when done by a great chef is actually superb), and is a proper PhD thesis of a tome.

Incidentally, the spag bol recipe, whilst a bit tucked away at the back under ‘other’, is actually fantastic. Especially if you use sandridge farm smoked streaky cut into cubes for the bacon part, and a full on Rioja or Bordeaux for the wine. Make your own beef stock for it from the recipe in the same book too obviously.

Just ordered a second hand one for a 5er.

 

[Whagwan]

Ribeye steak, smoked over chickory and reverse seared.

 

[UnderOpenSky]

They look fit. At the total other end of the scale I spotted this on my feed.

Anna Jones’s vegetarian barbecue recipes

Which could be nice as a side dish or something....

 

[UnderOpenSky]

In other news I have gout. Which I'm sure isn't at all linked me eating more red meat and drinking more beer.

 

[UnderOpenSky]

Waiting for my first whole chicken to cook. Was quite chuffed how easy it was to spatchcock it. Rubbed it with Piri Piri seasoning and going to wack the sauce on shortly before completion. Got some Asparagus again as it is the season.

The new Inkbird is very very cool. Pottering about the place just keeping an eye on temps with my phone.

 

[UnderOpenSky]

That worked.

 

[UnderOpenSky]

Didn't exactly come unstuck tonight, but with everything I've tried being indirect, just wanting to blast some meat quickly tonight took a fucking age. Used less charcoal as only had a couple of chappali and chops. Didn't leave it the starter long enough, took ages to get going and ended up sticking the lid on. Still burning mind. This was on generic briquettes. Ordered a 15kg sack of resterant grade lumpwood this morning...which probably means that summer is now well and truly over...

 

[spitfire]

Didn't exactly come unstuck tonight, but with everything I've tried being indirect, just wanting to blast some meat quickly tonight took a fucking age. Used less charcoal as only had a couple of chappali and chops. Didn't leave it the starter long enough, took ages to get going and ended up sticking the lid on. Still burning mind. This was on generic briquettes. Ordered a 15kg sack of resterant grade lumpwood this morning...which probably means that summer is now well and truly over...

Yeah I bought 2 5kg bags of Big K Lumpwood on the way home so it will start raining tomorrow and not stop for 93 days.

Have some St Louis style ribs and chicken wings planned for Monday, picking them up from Turner and George on Saturday. Going to try the snake/3-2-1 method for the ribs I reckon.

Also pit beans and corn salsa will be attempted. Haven't done them before.

(and halloumi, always have halloumi)
______________________________________________________________________

St. Louis (competition style) rib....
Overnight in light brown sugar (lots of) tightly wrapped in cling film.
Rub 2 hours before cooking.
Straight from fridge/cooler to pit at 250F.
2.5 hours in the smoke, meat side up.
2 hours in foil, meat side down with a mixture of apple juice, sugar, red wine vinegar and a tiny bit of BBQ sauce.
Bend test without unwrapping. If they feel good, unwrap and flip meat side up.
Here you have two options. For a very sticky rib leave for 10 mins for the bark to reset then sauce and serve. For a more caramelised version out back in smoker for 20 mins after saucing.

Pit beans
4 x 415 g cans of baked beans
1/3 cup Woodchurch Smokery Stock BBQ Sauce (see recipe below)
1 small onion
1 tsp garlic powder
1 tsp garam masala (see recipe below)
1 tsp Ancho chilli powder
1/3 cup dark brown sugar
1/2 tsp Hickory liquid smoke (optional) lol, no fucking way, might cold smoke the beans for the laugh
1 Tbsp vegetable oil

Smoked corn salsa
3 cobs of corn, one onion, and jalapeno to taste, smoke all three at about 125C for 1.25 hours. Blitz onion, jalepeno, tomatoes, coriander and one avocado. Add black pepper and a squeeze of lime. Finally slice corn off the cob and add whole. Simple but tasty. Makes a large bowl.

 

[UnderOpenSky]

That sounds amazing, but do yourself a huge favour and don't use baked beans for that recipe!

 

[spitfire]

Just realised the ribs recipe I posted isn't the 3-2-1 but whatever.

 

[spitfire]

That sounds amazing, but do yourself a huge favour and don't use baked beans for that recipe!

What do you suggest?

 

[UnderOpenSky]

What do you suggest?

I'm quite like black eyed beans at the moment, but whichever dry one you fancy. Soak, then long cook in a few stock cubes (or use a pressure cooker if you are impatient like me). Keep some of the stock back. Fry some onions, garlic and bacon (even better if some of yours is left). Cumin seeds. Chilli. Whatever other spices take your fancy. Add beans and some of the stock. Tomatoes paste. Worstershire sauce. At this point really the flavour world is your oyster. Often most of what I've got in the cupboard. Lots of black pepper. In the past I've added liquid smoke but next time I do I want to use the real shit.

Any left over freeze. They make an amazing base to chilli con carne.

 

[spitfire]

I'm quite like black eyed beans at the moment, but whichever dry one you fancy. Soak, then long cook in a few stock cubes (or use a pressure cooker if you are impatient like me). Keep some of the stock back. Fry some onions, garlic and bacon (even better if some of yours is left). Cumin seeds. Chilli. Whatever other spices take your fancy. Add beans and some of the stock. Tomatoes paste. Worstershire sauce. At this point really the flavour world is your oyster. Often most of what I've got in the cupboard. Lots of black pepper. In the past I've added liquid smoke but next time I do I want to use the real shit.

Sounds smashing. Will try something like that next time. I'll have to short cut it this time though. Mmmmm baked beans.

 

[mauvais]

That worked.

View attachment 136223

Is it workable to use these with the lid on or do they create too much of a gap?

 

[UnderOpenSky]

Is it workable to use these with the lid on or do they create too much of a gap?

They work no issues.

 

[UnderOpenSky]

Sounds smashing. Will try something like that next time. I'll have to short cut it this time though. Mmmmm baked beans.

You can still pimp it with bacon. Although I don't use that all the time anymore as partner has asked we don't have red meat in everything....

Not done ribs yet on the BBQ although it's on the list to do a proper low heat, long smoke. Take it you've got your hands of a proper full rack? Most of the time in the supermarket you just see a handful, which clearly isn't worth going to the effort with.

 

[spitfire]

Oh yeah.

Pork Breast Ribs

 

[UnderOpenSky]

That's a serious looking bit of meat (and an awesome looking butcher). Is that where your belly for bacon came from?

 

[spitfire]

They do look good, I've not used them before but they have an excellent reputation.

I got the pork belly from a classic old school butcher in Highgate, no beards in sight. I'm spoilt for butchers really, Turner and George, Hill and Szrok, The Ginger Pig and my man in Highgate. Hill and Szrok and Ginger Pig charge like the proverbial wounded bull though. Eye watering prices for lamb and beef but it's all well sourced and treated well during its life.

 

[UnderOpenSky]

They do look good, I've not used them before but they have an excellent reputation.

I got the pork belly from a classic old school butcher in Highgate, no beards in sight. I'm spoilt for butchers really, Turner and George, Hill and Szrok, The Ginger Pig and my man in Highgate. Hill and Szrok and Ginger Pig charge like the proverbial wounded bull though. Eye watering prices for lamb and beef but it's all well sourced and treated well during its life.

I have seen the site before. Prices look expensive to me, but then I'm used to supermarket meat, but I'm aware if you want a more ethically raised higher quality product you have to pay more! Will have to give them a go when feel more flush.

 

[UnderOpenSky]

This is what I want to make my next but one sausages from! Think I need to do another batch before using expensive meat.

Tamworth

The steaks look amazing, but more then I normally spend on the rare time I eat out. Need to get my BBQ skills ninja before I try that!

 

[Zapp Brannigan]

Yes.

 

[spitfire]

St Louis Ribs, first proper long smoke, did 2-1-1 (2 hours indirect with smoke, 1 hour wrapped in foil with apple juice, 1 hour after adding sauce) as the temp was running a bit high, came out pretty special. Did the other stuff mentioned above as well but didn't take photo's. Am very happy with the result.

 

[UnderOpenSky]

They look amazing. Do you just have it out on the street?

 

[spitfire]

They look amazing. Do you just have it out on the street?

Yeah, proper street food.

 

[Zapp Brannigan]

The like button doesn't really do that justice. Full marks for the cooking, full marks for 'cueing in the street

 

[UnderOpenSky]

We had a proper mixed one the other night. OH has decided she likes fish on the BBQ. I'm less keen. Was doing Mackrell, chicken tikka, lamb chappali, aubugine, asparagus and corn. Felt very crowded, but also frustrating as sometimes wanted to be cooked indirect and others over hot coals.

Probably to soon to buy a seperate smoker right?