OV9

I BBQ'd sausages, bacon and eggs before the weather turned to shit this morning. Breakfast BBQ went down well.

Best beef I've ever had

Our new next door neighbours have invited us to a vegan bbq on Friday...

https://m.youtube.com/watch?v=GXhJPey3i_A

Dave!

bump

unzippy wrote: ↑Mon Aug 26, 2019 10:18 ambump

What are you bumping?

This BBQ thread - people were talking about it in the new BBQ thread.

Back in March my mate Jimbo asked me to help out with catering for an event at his local pub.

I jumped on a plane and headed over to Hobart, Tasmania.





Al, landlord of The New Sydney Hotel (http://newsydneyhotel.com.au/) was running one of his "Hops Nights". A couple of times a year he puts on a night where he has local brewers (beer/wine/spirits) come in and talk about their wares and dish out lots of samples, along with some sort of catering to soak the booze up. This time he wanted food cooked on Webers.
I wasn't responsible for the spelling or grammar..!



We decided on 18kg of brisket, 15kg of pork butts for pulled pork (with some turned into chilli con carne), 14kg of wings and mac and cheese.
The butts and brisket would be cooked in advance and then taken down to the pub. The Mac and Cheese assembled in advance and then warmed through on the night. The wings to be cooked on the night.


The Kitchen:




Old Mate Huntsman supervising:



24 hrs later the brisket and pork was done, wrapped and resting in their respective cool boxes. We loaded up the ute and headed to the pub.




Once there we set up:










Started warming the chili through:



The other pot is what was left of the pork butts. I'd used one for the chili and sent the other 3 into the kitchen to be pulled, some for sliders and the rest to be pulled and sauced. However when the pot came out it was just white meat. The kitchen staff had cut off the "burnt" bits and binned them!! All that awesome bark and flavour, gone!




Used Al's offset smoker for the Mac and Cheese:




Then got the wings underway:








People started arriving:




Food started to be served:




Booze flowed:






Briskets were unwrapped:




Al waltzed around dishing it out:






Check the reaction on her face :



It went down a storm, most of them hadn't experienced proper BBQ before - it was such a buzz watching people enjoy our food, keep going back for more etc.

We then retired to the bar so I could drink Al's free beer.

Next day went back to pack up and get the cookers back to Jimbo's.



An awesome experience, loved every minute of it.

That's fucking proper

I still remember the pop up food night in London you recommended on Old Street. 2 hours of travelling to eat the best pork ribs I’d ever had, awesome.

Looked great fun, awesome!!

Dave!

I did some barbequing for the first time in ages last night. Nothing fancy, just some steaks, Yakitori, marinaded tofu and veggies.

Great fun though, need to get back into it more regularly.

We had a nice family BBQ yesterday. I did a whole chicken, a small rack of ribs, various chicken and pork kebabs. It was lush!!!

Great update zippy.

I’m impressed that one of the guests / waiting staff had a Chris Webber basketball jersey

Zonda_ wrote: ↑Sun Jun 16, 2019 8:15 pm Our new next door neighbours have invited us to a vegan bbq on Friday...

Did you go in the end? What ‘food’ was served?

Coaster1 wrote: ↑Mon Aug 26, 2019 6:32 pm Great update zippy.

I’m impressed that one of the guests / waiting staff had a Chris Webber basketball jersey

Zonda_ wrote: ↑Sun Jun 16, 2019 8:15 pm Our new next door neighbours have invited us to a vegan bbq on Friday...

Did you go in the end? What ‘food’ was served?

Yes, the food was good although not much was actually BBQ'd. They did the usual BBQ skewers, peppers, onions, tomato etc just with no meat. They also BBQ's sweet potatoes chunks which was tasty.

Well that all looks awesome. I need to try some bbq slow cooked meat.

Did a mix today for a few friends - lamb neck fillet that was marinated in stir-fry plum sauce, a few burgers, sausages and salmon fiskcakes, a couple of pizzas for the kids, some halloumi, padron peppers, sliced polenta for the veggies and some rum-spiced pineapple which went down well.

JonMad wrote: ↑Mon Aug 26, 2019 11:30 pm .....some rum-spiced pineapple.....

That’s interesting

Coaster1 wrote: ↑Mon Aug 26, 2019 11:44 pm

JonMad wrote: ↑Mon Aug 26, 2019 11:30 pm .....some rum-spiced pineapple.....

That’s interesting

http://allrecipes.co.uk/recipe/912/barb ... apple.aspx

After having a Texan burger with smoked beef brisket at CarFest, I tried a small piece of beef brisket myself. Worked well. Delicious.

Coated the beef in cajun spices and salt before cooking.
.

4 hours, and a bit of coal top up later...


Shredded well with a few burnt ends
.

Epic

I'm loving the reverse sear method for steaks - so much better, more controlled and less stressful than the normal "whack it on the grill as hot as you can get it and hope for the best" and you can use it for steaks of any thickness with a proper meat thermometer.

Finishing the outside sear in a smoking hot skillet with avocado oil, then butter and rosemary - it's the work of the gods.

Interesting - i’ve seen that with Sous Vide but never thought to try indirect bbq’ing to cook the meat first...

Must give it a go