BBQs

[duncs500]

In that context it's not bad value!

[mik]

Last cook the old fashioned way yesterday (the new toy arrived yesterday afternoon). Finally got the short rib nailed!

I was a bit worried because 285 is a bit hotter than I normally cook,

I would have thought that 6 hrs at 285 DegC would have made it crispier than that.

[McSwede]

Last cook the old fashioned way yesterday (the new toy arrived yesterday afternoon). Finally got the short rib nailed!

I was a bit worried because 285 is a bit hotter than I normally cook,

I would have thought that 6 hrs at 285 DegC would have made it crispier than that.

Ha. We BBQ'ers like to party in f's

[mik]

@McSwede @duncs500 As stated earlier in this Fred, STOP THAT RIGHT NOW

And that video just talks about “degrees” - like describing a feckin’ angle.

[duncs500]

Apologies @mik, in truth I'm not sorry and will do it again.

[McSwede]

Apologies @mik, in truth I'm not sorry and will do it again.

I like doing ribs at approx 220f-225f. Searing beef at 450f - 500f is an epic way to finish it off after a slow smoke at 180f.

There are lots of great ways in which one can utilise degrees Fahrenheit when cooking. It's wonderful. @mik

[mik]

@duncs500 @McSwede I have removed now you both from my will.

[unzippy]

Last cook the old fashioned way yesterday (the new toy arrived yesterday afternoon). Finally got the short rib nailed!

Followed this method:



I was a bit worried because 285 is a bit hotter than I normally cook, but also followed the advice about just poking them with the probe rather than looking at internal temps (as I suspect I was overdoing them before). Came out perfect, my mate who came over for lunch was raving about how good they were.

I do beef ribs at 300f - the more bone, the more heat they can take

[duncs500]

Good to know, is that because it's like a big heart shield or because the bone doesn't warm up as easily and therefore keeps the meat cooler? Or some other reason?

[duncs500]

FB500 is up and running.





Working an absolute charm so far! I've put the meat probe in, but not really going to pay much attention to it for the short rib, more just to commission the whole system. Perhaps a bit of a pointless feature, but you can also share your live cook with anybody.

I'll be leaving it and going out and about later so let's see if lunch is ruined or not...

I'll be interested to see whether it has any bearing on efficiency, in my head it might use a little less fuel, but we'll see.

Edit - I didn't leave it stuck to the bbq like that, it's not clear what heat it can withstand.

[Swervin_Mervin]

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

Forgot to say ta for this. I spent a bit of time looking at both and eventually decided I was feeling flush enough to order the Kamado Joe 2. Hopefully arriving before this weekend.

I'm a bit excited. Which is only tempered by my Northern tight-bastard nature baulking at the spend. I try to justify this to myself on the basis that our Outback Flamer has served for 13years, and the Kamado is hopefully going to last much longer than that!

Plus, at least we have somthing to cook on/in during the forthcoming winter blackouts that are apparently being planned for

[McSwede]

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

Forgot to say ta for this. I spent a bit of time looking at both and eventually decided I was feeling flush enough to order the Kamado Joe 2. Hopefully arriving before this weekend.

I'm a bit excited. Which is only tempered by my Northern tight-bastard nature baulking at the spend. I try to justify this to myself on the basis that our Outback Flamer has served for 13years, and the Kamado is hopefully going to last much longer than that!

Plus, at least we have somthing to cook on/in during the forthcoming winter blackouts that are apparently being planned for

Nice!

Because it's expensive you'll look after it and you use it as often as you can to get your money's worth That also helps justify the purchase with her indoors.

Anything that enables people to do more outdoor cooking is a great thing.

Enjoy!!!

[duncs500]

Nice purchase! Looking forward to seeing some updates with it in action. Business must be booming.

[JonMad]

FB500 is up and running.





Working an absolute charm so far! I've put the meat probe in, but not really going to pay much attention to it for the short rib, more just to commission the whole system. Perhaps a bit of a pointless feature, but you can also share your live cook with anybody.

I'll be leaving it and going out and about later so let's see if lunch is ruined or not...

I'll be interested to see whether it has any bearing on efficiency, in my head it might use a little less fuel, but we'll see.

Edit - I didn't leave it stuck to the bbq like that, it's not clear what heat it can withstand.

I do like a good graph. Did it carry on maintaining the set temp until the meat was done?

[duncs500]

Yep, worked perfectly. The meat temp went to 203F funnily enough when I felt it was about done after all my moaning last time, came out really well (if anything a smidge longer than ideal for me, but for lots of compliments). Suspect my probe placement was better.

Going to go for my first shot at pulled pork this weekend. The butcher suggested trying the "Hand and Spring" as a cheaper alternative to Boston Butt, apparently next to it on the shoulder (nearly half price). Anyone else have any experience?

[Swervin_Mervin]

The butcher suggested trying the "Hand and Spring" as a cheaper alternative to Boston Butt, apparently next to it on the shoulder (nearly half price). Anyone else have any experience?

I think if I asked my butcher anything along those lines I'd get a blank look and a "You wot mayte?"

[Swervin_Mervin]

@McSwede Thankfully, the Mrs was the one that piped up "have you ordered that BBQ yet? Have you seen the weather for this weekend? Or are you going to wait until it's cold and pissing it down?" Mind, I think she's in full on prep for the apocalypse mode - on about stocking up all wood stores and bulk buying candles.

@duncs500 I don't buy stuff often, and when I do I tend to go a bit more spendy. Business isn't too bad, no, but this has come out of the E91 maintenance fund/new car fund

Next up is to finish prepping the garage so I can start brewing again. This year's crop of hops have just started to grow and I've still got 3yrs worth in the freezer...

[duncs500]

@duncs500 I don't buy stuff often, and when I do I tend to go a bit more spendy. Business isn't too bad, no, but this has come out of the E91 maintenance fund/new car fund

Next up is to finish prepping the garage so I can start brewing again. This year's crop of hops have just started to grow and I've still got 3yrs worth in the freezer...

Needs no explanation, I'm the same, try not to blow my money frivolously but when I see something I'll enjoy I'm more than happy to go for the best I can afford. As you said, will last a long time.

Brewing is next on my list of things to get into, but it looks pretty involved if you want to do it properly so think I'll park it until I've got a bit more time. I've got a book on it which is wonderfully nerdy, so been doing a bit of reading in the interim.

[Swervin_Mervin]

@duncs500 I don't buy stuff often, and when I do I tend to go a bit more spendy. Business isn't too bad, no, but this has come out of the E91 maintenance fund/new car fund

Next up is to finish prepping the garage so I can start brewing again. This year's crop of hops have just started to grow and I've still got 3yrs worth in the freezer...

Needs no explanation, I'm the same, try not to blow my money frivolously but when I see something I'll enjoy I'm more than happy to go for the best I can afford. As you said, will last a long time.

Brewing is next on my list of things to get into, but it looks pretty involved if you want to do it properly so think I'll park it until I've got a bit more time. I've got a book on it which is wonderfully nerdy, so been doing a bit of reading in the interim.

Brewing is immensely rewarding and a great excuse to spend most of a day by yourself away from family It's remarkably time-consuming. I did have a stuck mash once, which ultimately actually worked out intriguingly well, but I was >< close to losing my shit after numerous attempts to fix it.

That feeling when you sip your first cold one that you've made, and it's actually really nice, is immeasurable.

[duncs500]

I just don't want to brew from one of those brew kits, if I want a pint of Wherry I can buy one in the pub. It would have to be something a bit more bespoke. Also worried about temperature control in any place that I have space, then you need better kit, and it all just spirals in my over thinking mind.

It's a fascinating process though, and obviously I have studied the outcome in a lot of detail!

Anyway, another thread some day.