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Post by markytcd on May 23, 2019 3:30:32 GMT
Using Weber and Big Green Egg - totally addicted come wind, rain or shine.
Anybody else cooking this weekend?
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Post by dave1 on May 23, 2019 6:07:56 GMT
Love a bbq. Has to be charcoal though otherwise might as well do it on the grill
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Post by chuffedstokie on May 23, 2019 11:28:26 GMT
Best barbecue I got involved in was with the ex's relatives in Australia. Classic Melbourne suburb, v pleasant place. We did the turkey over the coals with hailstorm going on around us for about roughly 2 hours. Turkey cooked okay. Boxing day we went to the test match at the MCG and got burned to a crisp.
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Post by markytcd on May 24, 2019 2:35:22 GMT
Best barbecue I got involved in was with the ex's relatives in Australia. Classic Melbourne suburb, v pleasant place. We did the turkey over the coals with hailstorm going on around us for about us for about us for roughly 2 hours. Turkey cooked okay. Boxing day we went to the test match at the MCG and got burned to a crisp. Always wanted to have a huge BBQ before a game at the BRIT on the car parks....beers and food...not sure if it would be allowed? |
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Post by bathstoke on May 24, 2019 5:14:30 GMT
Might get the paella 🥘 dish on me kettle bbq & do some negros arroz...
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wapiti
Youth Player
Posts: 393
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Post by wapiti on May 24, 2019 21:42:40 GMT
Weber Smokey Mountain
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Post by cooper67 on May 25, 2019 0:16:09 GMT
Best barbecue I got involved in was with the ex's relatives in Australia. Classic Melbourne suburb, v pleasant place. We did the turkey over the coals with hailstorm going on around us for about us for about us for roughly 2 hours. Turkey cooked okay. Boxing day we went to the test match at the MCG and got burned to a crisp. Always wanted to have a huge BBQ before a game at the BRIT on the car parks....beers and food...not sure if it would be allowed? I doubt it would be allowed but happens all the time in other countries. |
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Post by markytcd on May 25, 2019 1:57:36 GMT
Always wanted to have a huge BBQ before a game at the BRIT on the car parks....beers and food...not sure if it would be allowed? I doubt it would be allowed but happens all the time in other countries. I agree, but apart from maybe the beer could they stop you? |
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Post by NassauDave on May 25, 2019 4:58:07 GMT
I bbq every Sunday night.
Propane for me.
Infra red is great for meat.
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Post by lawrieleslie on May 25, 2019 5:10:09 GMT
Some relatives of friends of ours all ended up in hospital after BBQ few years ago. They thought it was some kind of food poisoning but eventually found that they had used coal briquettes instead of charcoal which they had run out of. Apparently it’s only ok to use coal if the the oven is separated from the heat source. Just a warning for anybody tempted.
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Post by markytcd on May 25, 2019 9:55:55 GMT
Been looking at one of these - any good? |
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Post by bathstoke on May 25, 2019 12:37:36 GMT
Oh yes, I’ve got a chopped rabbit, the pork bones are simmering for a stock, Lansdown(my Bath cricket team(promoted last year)) are playing Bath(Booo) at home across the road & the paella is happening...
Sausages for the kids🌭
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Post by trickydicky73 on May 25, 2019 12:46:29 GMT
Oh yes, I’ve got a chopped rabbit, the pork bones are simmering for a stock, Lansdown(my Bath cricket team(promoted last year)) are playing Bath(Booo) at home across the road & the paella is happening... Sausages for the kids🌭 Never had one, mate! 😁 Still. |
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Post by bathstoke on May 25, 2019 13:08:58 GMT
Oh yes, I’ve got a chopped rabbit, the pork bones are simmering for a stock, Lansdown(my Bath cricket team(promoted last year)) are playing Bath(Booo) at home across the road & the paella is happening... Sausages for the kids🌭 Never had one, mate! 😁 Still. Never had a sausage! Oh mate, they’re lovely. Brown sauce & mustardMmmm |
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Post by Timmypotter on May 25, 2019 13:18:08 GMT
Just had chicken, sausage and burgers on the small 47cm weber. I love it and it's just the right size for a family of 4. It's also economical with charcoal as once you close it all down you're left with a load to use next time. Webers are pricey but I'd say worth it.
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wapiti
Youth Player
Posts: 393
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Post by wapiti on May 25, 2019 16:11:52 GMT
Been looking at one of these - any good? They are very popular here in the US and yes, they are very good. It creates true BBQ (as opposed to grilling) by smoking the meat, low and slow. The WSM regulates the temperature and keeps it at a steady 225-250F, which is what you want, via a large reservoir of water between the charcoal and the meat racks. It's regarded as being pretty much foolproof. Some meats (brisket) might require 12-14 hours on the WSM. I have the 18 1/2 inch model but am usually just feeding the two of us. Large family, lots of friends who like BBQ, get the 22 inch model. When doing long smokes, all you have to do is toss in more charcoal and fruit/nut wood chunks (for the smoke) every few hours or so. Has a temperature gauge, so you add when temp is going down or just look and add as you see fit. Have a lot of charcoal on hand, because it does eat it up. If you get a WSM, you will have truly entered the world of BBQ.....there is also a world of BBQ/Weber forums and experts out there that will help guide you. One quick tip for using it is to get a Weber chimney to get a bit of charcoal lit (just needs some newspaper, no lighter fluid)…..load the charcoal into the WSM on it's grate and bury your wood chunks in the charcoal......when the charcoal in your chimney is fully lit, just pour it out onto the charcoal/wood in the grate and you're in business. |
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Post by markytcd on May 26, 2019 0:40:38 GMT
Been looking at one of these - any good? They are very popular here in the US and yes, they are very good. It creates true BBQ (as opposed to grilling) by smoking the meat, low and slow. The WSM regulates the temperature and keeps it at a steady 225-250F, which is what you want, via a large reservoir of water between the charcoal and the meat racks. It's regarded as being pretty much foolproof. Some meats (brisket) might require 12-14 hours on the WSM. I have the 18 1/2 inch model but am usually just feeding the two of us. Large family, lots of friends who like BBQ, get the 22 inch model. When doing long smokes, all you have to do is toss in more charcoal and fruit/nut wood chunks (for the smoke) every few hours or so. Has a temperature gauge, so you add when temp is going down or just look and add as you see fit. Have a lot of charcoal on hand, because it does eat it up. If you get a WSM, you will have truly entered the world of BBQ.....there is also a world of BBQ/Weber forums and experts out there that will help guide you. One quick tip for using it is to get a Weber chimney to get a bit of charcoal lit (just needs some newspaper, no lighter fluid)…..load the charcoal into the WSM on it's grate and bury your wood chunks in the charcoal......when the charcoal in your chimney is fully lit, just pour it out onto the charcoal/wood in the grate and you're in business. Cheers for the indepth review. You are spoilt in the US with choice of fuels, especially woods. Pricey over here. I am using a big green egg for long smokes with a BBQ Pitboss fan to monitor 225/250 etc. Never done a brisket though - are they worth it? |
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wapiti
Youth Player
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Post by wapiti on May 26, 2019 15:58:02 GMT
People I know with the BGE love them, so you are already well set up. I got a great deal on the WSM, so went that way. There are a variety of charcoals and woods here but I stick with Weber charcoal briquettes as the fuel and usually go with apple and cherry wood to generate the smoke. Those woods should be available in England....look for a farmer who's pruning his trees or a neighbor with a dying apple tree?
Brisket is worth it but it is a bit difficult to hit the perfect degree of doneness. So, you will have to experiment. A full brisket has two levels of thickness.....the flat (1-3") and the point (5-6"), so right there you have a challenge. It needs a dry rub....salt and pepper is good enough. One of the reasons it takes 12-14 hours is that at some point, 6 to 8 hours, the meat enters "the stall" which is all about evaporative cooling as the moisture leaves the meat (the meat remains tough and nothing seems to be happening) as it passes through the stall (which can take 2-4 hours) and then like magic, the brisket is tender. Pull it off before the stall completes itself and you have meat that is too tough. Another trick is to wrap the meat in a non-waxed thick food grade paper for the final hour or two of your smoking time. Another cut of beef to try is, using US terms, chuck also called pot roast......try that, as above but for 3-4 hours of smoke and an hour wrapped.
My comments are just amateur stuff.....for university level smoking, get on those Weber, WSM, BBQ forums....amazing levels of knowledge can be found.
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Post by Laughing Gravy on May 26, 2019 17:12:15 GMT
Love a bbq. Has to be charcoal though otherwise might as well do it on the grill What’s BBQ? |
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Post by dave1 on May 27, 2019 12:29:07 GMT
Love a bbq. Has to be charcoal though otherwise might as well do it on the grill What’s BBQ? Proper comedian you. Bet it took you a while to think of that comeback!! |
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Post by Pretty Little Boother on May 27, 2019 12:50:33 GMT
Bloody love barbecue food.
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Post by boothenboys1863 on May 27, 2019 15:28:54 GMT
Nearly every Saturday in the summer me and my brother in law have a bbq just me and him half the time. A bbq pack from Wayne walkers and loads of cans!
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Post by Laughing Gravy on May 27, 2019 16:25:03 GMT
Proper comedian you. Bet it took you a while to think of that comeback!! It’s the way I tell em. |
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Post by dave1 on May 27, 2019 18:25:42 GMT
Proper comedian you. Bet it took you a while to think of that comeback!! It’s the way I tell em. [br You're nothing else but a cock |
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Post by Laughing Gravy on May 27, 2019 19:19:20 GMT
[br You're nothing else but a cock Whatever you say sonny. |
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Post by bathstoke on Jun 1, 2019 14:41:42 GMT
Spatchcocked a chicken & doing some potato & halloumi foil parcels for MrsBath(vegetarian!)🔥
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Post by marylandstoke on Jun 3, 2019 15:49:15 GMT
Just got a Char Broil Performance infra red. Two burner, usually just me and Mrs M.
She came back from the store yesterday and they had some nice, thick pork ribs on sale, 6 thick ribs for 5 bucks. Put a brine together with kosher salt, brown sugar, some cider and a little garlic salt. Brined for two hours, soaked some apple chips, wrapped in foil and made a few small holes in the aluminum pouch. One burner on and the the wood chips on the hot side. Ribs on the indirect side, hour per side. Grilled asparagus with olive oil and sprinkled with kosher salt and a little ground pepper, red beans and rice and a nice cold Pouilly-Fuisse.
Could not have been less stress to prep and cook and as good as you’d get anywhere.
Price of Maryland number one male crabs plummeted over the weekend and the wife is starting to be jonesing for a dozen. Never tried grilling crabs but......Could be interesting.
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Post by robstokie on Jun 3, 2019 19:45:26 GMT
Spatchcocked a chicken & doing some potato & halloumi foil parcels for MrsBath(vegetarian!)🔥 Potato and Halloumi Parcels? They sound nice actually, im guessing its not dissimilar to a cheese bake, even if im not a vegetarian myself |
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Post by bathstoke on Jun 3, 2019 20:02:28 GMT
Spatchcocked a chicken & doing some potato & halloumi foil parcels for MrsBath(vegetarian!)🔥 Potato and Halloumi Parcels? They sound nice actually, im guessing its not dissimilar to a cheese bake, even if im not a vegetarian myself Mmm, I £@#&ed’em up by putting saffron in. Made it all a bit wrong. I will use turmeric & paprika next time... |
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Post by thequietman on Jun 4, 2019 12:20:27 GMT
I'm no sophisticate, mainly just sausages & burgers for me, but I love a barbie.
I'll recommend bananas for pudding. When all the meat's finished cooking, cut some bananas in half & lob them on, skin side down. When the skin's gone black they're ready - usually about when you've finished eating all the meat so timing's good. Fish the nana's out of their skins, whack some ice cream on, sugar heaven.
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