BBQs

[Mito Man]

Surely it just burns then after smoking for a few minutes?

You’re meant to soak the chips in water for a while so they don’t just combust and smoke for a hour.

[Orange Cola]

Soaked ones on coal smoke for a good hour to and an hour and a half, then there’s nothing left of them.

Not soaking them burns them off in about ten minutes.

[dinny_g]

Soaked chips can be iffy - too wet and it can drain heat from the coals. Too dry and it burns out in 5 mins...

[Simon]

Well we had the first cook up just now. Steak, kebab and burgers with some garlic bread on the side. I kept it simple and used the Weber briquettes rather than the restaurant grade stuff we have in the shed.

All turned out rather lovely. I've been clearing up for 45 minutes and the BBQ is still cooling down (still >150 degrees C) which is amazing. Will likely do another tomorrow as I've more meat arriving tonight.

[Jobbo]

I've ordered the Weber smoker box and some wood chips; it's a good job they haven't arrived yet because I couldn't find any brisket in the two supermarkets I tried. Particularly unimpressed with Sainsburys' stock levels considering how long they made me queue to get in.

I’ve found their smoker boxes aren’t all that great. Putting the wood on the coals is just as effective and costs less

I think they’re intended for gas bbqs; there’s nothing on mine to put them on directly.

[dinny_g]

The restaurant grade stuff I got was awesome. Gets fierce hot very quickly and its been going now for 90 mins or so.

I cooked some chicken and burgers (which took about 10 mins) then closed the vents and dropped the coals rack - it’s still 180 degrees.

My meater arrives tomorrow so I’ll be roasting a beef joint next

It’s great stuff

[McSwede]

The restaurant grade stuff I got was awesome. Gets fierce hot very quickly and its been going now for 90 mins or so.

I cooked some chicken and burgers (which took about 10 mins) then closed the vents and dropped the coals rack - it’s still 180 degrees.

My meater arrives tomorrow so I’ll be roasting a beef joint next

It’s great stuff

It's good stuff. I had chicken thighs marinated in Buffalo sauce, seekh kebabs that ended up being patties and some sausages. A good splash of Holy Fuck to pep things up a bit too.

[JonMad]

First try with the restaurant grade stuff alongside the briquettes.
The former included some very large chunks which took a few goes to get going, and due to their size they were too close to the grill once I put them on the bbq, so maybe I need to chop them smaller. But I was able to roast a chicken crown without having to top them up and they still have plenty of life left in them. Might be able to reuse them - will see how much is left in the morning.

I also tried grilling some burgers on a stone on the bbq that I took of an old raclette. Well, it got hot, up to about 200 deg C, and didn't crack, so that's a bonus, but the burgers stuck to it so it was a bit fiddly as the stone kept moving around on the grill. May try it again, or just keep it and never use it.

[dinny_g]

I’ve just checked mine 3 hours and 34 mins later, it’s still at 160 degrees.

I’m never buying any other type of charcoal again

[Orange Cola]

I’ve just checked mine 3 hours and 34 mins later, it’s still at 160 degrees.

I’m never buying any other type of charcoal again

Specifically what did you buy? I’m looking at trying Big K next but I’m open to ideas.

[Orange Cola]

I've ordered the Weber smoker box and some wood chips; it's a good job they haven't arrived yet because I couldn't find any brisket in the two supermarkets I tried. Particularly unimpressed with Sainsburys' stock levels considering how long they made me queue to get in.

I’ve found their smoker boxes aren’t all that great. Putting the wood on the coals is just as effective and costs less

I think they’re intended for gas bbqs; there’s nothing on mine to put them on directly.

Fair enough. I home made one during lockdown and stuck it on my kettle and it did nowt. If you ever get a kettle then don’t worry and don’t bother!

[duncs500]

Bought some mince off the butcher and did my own burgers yesterday (mainly because they didn't have burgers), they were excellent. I knew making burgers was easy but for some reason I've never done it. Now I've got the confidence I'll definitely make more, they smashed shop bought burgers out of the park.

[dinny_g]

I’ve just checked mine 3 hours and 34 mins later, it’s still at 160 degrees.

I’m never buying any other type of charcoal again

Specifically what did you buy? I’m looking at trying Big K next but I’m open to ideas.

https://www.amazon.co.uk/Alderline-Rest ... est&sr=8-6

[Richard]

Cooked some ribs last night



3 Hours, slowly cooking and smoking



Served with Smokey Jalapeño Mac & Cheese

[Mito Man]

PG18

[Carlos]

That looks lush but you've gone rogue making Mac and Cheese with Fusilli

[Carlos]

Aldi have really thick (inch+) 16oz rump steaks in so I thought I'd try a reverse sear that a few on here have had success with.

I don't have a leave in meat thermometer so was winging it really. Indirect on the kettle for 25 minutes got it up to 130 pulled of to get some air into the coals and pull them together before searing for a minute or so each side.

Rested for 10 minutes and sliced it was like a tasty fillet. No photos as my wife and son picked at it before I had a chance even though they don't like rump

I'm going to see if I can get a couple more to make BBQ fajitas tonight.

[Richard]

That looks lush but you've gone rogue making Mac and Cheese with Fusilli

I find it adds to the excitement. I’m basically Heston

[Mito Man]

You’d need to make the pasta from circumcised foreskins to reach Heston levels of craziness.

[Simon]

How are people cleaning their grates? I know Weber make a cleaning kit but is it any good? Took ages yesterday with the scourer in the kitchen.