BBQs

[duncs500]

I've done the popular door seal upgrade, which was definitely needed on mine as it was leaking smoke through the door. Got the one from ebay and it worked a charm.

[MikeHunt]

Thanks @duncs500

[dinny_g]

I got a giant 20oz slab of Sirloin which I’m going to do tomorrow.

Coals and smoker box on one side, steak and Meater on the other. Get it to Rare/Medium Rare then sear with fresh coals,

I’ll pic it tomorrow

[Swervin_Mervin]

Might as well ask in here - recommendations for a ceramic egg-type BBQ? Anyone got one/used one?

I've had my eye on them for a while as a replacement for our tired old Spectrum Flamer. Anything else I should be looking at also/instead of?

[Carlos]

A Kettle Joe is worth a look. It's a cross between a Weber kettle and Kamado Joe. Grill, smoke, slow and it's exactly the same size as a 57cm Weber so you can get lots of accessories.

I tried buying one last summer as a replacement for my Weber Kettle with dodgy leg but they never came into stock. They are available now though

[Gavster]

Hunted down an Octopus today, finally found one in the local market because 90% of the local shops are closed due to Eid. Gonna simmer it to tenderise this afternoon then marinade ready for the grill

[McSwede]

Looks good. Sometimes I smoke them for approx 3hrs at 180f then foil wrap them with something like fruit juice and do them for another couple of hoursat 225f. The bones just slide right out.

Example here https://www.traeger.com/recipes/haas-bbq-ribs

Been considering this since you posted, so seems this is a variation on the 321 method which I subsequently found out about. As a continuation of my WSM adventure I tried doing some pork ribs using this method at the same time as some short rib.

The tricky bit is that the top shelf seems for a long time to run a good chunk hotter than the middle shelf (evens up after 5-6hrs for some reason which maybe someone can explain?). I really wanted to do both at 225F, but being as I was really focused on doing the short rib I decided to make sure the middle shelf (short rib) was 225F and the top shelf (pork ribs) will be what they'll be.

They actually still came out really well despite being run hotter, they seemed a touch dry after 3hrs at higher temps but after 2hrs in foil they were lovely an moist again. Probably the best ribs I've done so far, so I'm going to persevere with the foil, maybe tweak the times a bit or make sure I do them at 225F, but all good progress.

On to my next conundrum, I was by the book on my short rib. I had two thermometers in the meat as I've been questioning the accuracy of my Meater and wanted to compare. The Meater and the other probe broadly agreed on internal temp, so at least that's something. However, the advice is 203F internal on short rib, and after 10hrs it still wasn't there. I got fed up and took it off at 197F and wrapped and rested in my insulated box. I just felt it seemed a touch dry / overdone. Nice enough, but don't think I had an internal probe on my first ever short rib and just took it off after 8hrs, I've never been able to recreate the succulent deliciousness of that first one despite aiming for the supposed correct temp.

So I'm just feeling a bit like that internal temp is wrong, I'm inclined to ignore temp and go for the 8hr cook again to see if I can recapture the magic! Any thoughts on the reasons?

FWIW my efforts at short ribs have been too far short of my expectations.

Pork ribs are epic though!!

[dinny_g]

Streak was awesome

[dinny_g]

Question for the BBQ kings…

I’m reverse searing some sirloins on the BBQ tomorrow - smoke box, bringing them up to rare, then Searing on direct heat.

Question is, should I let them rest between cook and sear and if so, for how long???

Some vids I’ve seen with tomahawks do this??

[McSwede]

Question for the BBQ kings…

I’m reverse searing some sirloins on the BBQ tomorrow - smoke box, bringing them up to rare, then Searing on direct heat.

Question is, should I let them rest between cook and sear and if so, for how long???

Some vids I’ve seen with tomahawks do this??

I'd reckon as long as it takes the BBQ to reach searing temp.

[dinny_g]

So not very long? 5-10 mins???

I will have a chimney going in the side so can wait as long as needed?

[JonMad]

I probably wouldn't let it rest too long - just get it on the direct heat to bring the temp up and give a nice sear.

[JonMad]

Trying a couple of portable BBQs ahead of camping. The one we have is super portable but so small it's direct heat only


The Weber Go Anywhere is the one I've been after for ages. Borrowed a Lotus Grill-like one off my Dad - battery powered fan. Does do a decent job and gave enough heat, and was low mess, but was a bit slow to cook a chicken breast when not on the hotplate over the coals in the centre.


So I bought a Go Anywhere anyway

[dinny_g]

So I bought a Go Anywhere anyway

You won’t regret it. I have one - they’re a great bit of kit!

[duncs500]

How do people feel about these fan temp regulators you can get? I'm very tempted by a Flame Boss 400, but I'm a bit torn. On the one hand, being able to set and forget for a long cook is really appealing (don't know how else you could have brisket for lunch and get sleep!). On the other hand the beauty of low and slow is that I can tell the wife that I'm 'busy' bbqing all morning and it means I don't have to go anywhere or do anything. Plus, there's a simple pleasure to having something simple like tweaking vents to concentrate on, it reminds me a bit of fishing in the way it's quite relaxing.

I do find that I shy away from bigger joints because I prefer to eat bbq at lunch time and it would never be ready.

[McSwede]

How do people feel about these fan temp regulators you can get? I'm very tempted by a Flame Boss 400, but I'm a bit torn. On the one hand, being able to set and forget for a long cook is really appealing (don't know how else you could have brisket for lunch and get sleep!). On the other hand the beauty of low and slow is that I can tell the wife that I'm 'busy' bbqing all morning and it means I don't have to go anywhere or do anything. Plus, there's a simple pleasure to having something simple like tweaking vents to concentrate on, it reminds me a bit of fishing in the way it's quite relaxing.

I do find that I shy away from bigger joints because I prefer to eat bbq at lunch time and it would never be ready.

I bought a Traeger D2 780 after years charcoaling and it's bloody awesome. Best thing I've bought for the reasons you mention above. You'll do so much more low and slow stuff because it removes all the PITA parts of BBQing. It's so practical that you'll use it loads and that the best bit.

I'd never do ribs or pulled pork anywhere near as much as I do now. It's especially good when WFH as you only need to nip outside to spritz your meat occasionally. More opportunities to eat awesome food.

It's the future I tell thee.

[JonMad]

Does that stop you having to get up in the middle of the night to get something ready for lunchtime?

[duncs500]

Does that stop you having to get up in the middle of the night to get something ready for lunchtime?

Well it would depend on how long your cook is, but you could either put it on and go to bed, or get up to put it on and go back to bed.

Obviously subject to you having assessed the risk of something falling over and setting the house on fire! And also having enough fuel in there (think my WSM could do 12hrs at 225F without needing any more).

[duncs500]

@McSwede you've got me convinced, so I've taken the plunge. Can't wait for it to arrive now.

[dinny_g]

@duncs500 - How much ???