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Re: BBQs
Posted: Fri Feb 25, 2022 8:16 am
by dinny_g
Coals round the side, dough on olive oil rubbed alu foil…
Re: BBQs
Posted: Fri Feb 25, 2022 8:49 am
by Jobbo
I didn't realise you only worked 2 days a week
Re: BBQs
Posted: Sat Feb 26, 2022 9:21 pm
by unzippy
Work 3 days, open 2 days.
Thursday is 5am to 9/10pm, I cook the briskets, beef ribs, pulled pork, make sausages, boil eggs and spuds for the potato salad.
Fri 5 am to 11am, cook pork ribs, chicken wings, half chickens and sausages.
Sat, same as Friday.
Sometimes help out at the shop after, depending on staff numbers. I'm wearing the red T-Shirt in the pics in the article above.
4 day weekend
Re: BBQs
Posted: Sat Feb 26, 2022 9:22 pm
by unzippy
RobYob wrote: Fri Feb 25, 2022 6:23 am
Dang, Mrs just ordered Pizza or I'd have trundled up for dinner. I shall make it out there at some point though.
Last couple of weeks we've been sold out by 3ish...
Re: BBQs
Posted: Sun Feb 27, 2022 2:35 am
by RobYob
unzippy wrote: Sat Feb 26, 2022 9:22 pm
RobYob wrote: Fri Feb 25, 2022 6:23 am
Dang, Mrs just ordered Pizza or I'd have trundled up for dinner. I shall make it out there at some point though.
Last couple of weeks we've been sold out by 3ish...
Top tip, hopefully all the good reviews keeps that momentum up.
Re: BBQs
Posted: Sun May 29, 2022 8:40 am
by duncs500
Bought myself a Weber Smokey Mountain second hand off ebay, really chuffed with the purchase as the guy was moving to NZ he gave me loads of wood, chimney starter, a BT multi-probe thermometer with 4 probes that I tested against my thermapen and the came up pretty accurate. Also a volcano fire basket and a fire dial which I'm going to have to do some research on how to use.
Planning to do some ribs on it today, so be interesting to see how it goes.
Re: BBQs
Posted: Sun May 29, 2022 11:53 am
by Carlos
Nice purchase. We need pics Duncs ?
Weather is lush here so shish kebab later
Re: BBQs
Posted: Sun May 29, 2022 8:30 pm
by duncs500
First go at ribs on the WSM, a bit of a learning curve really. On the plus side it kept a really good stable temperature, which is great, and the main reason I got it over my gas Weber which needed constant tweaking for low and slow. They were also really tasty. On the down side they were on 4hrs, and were still a bit too well stuck to the bone. I did them on the lower shelf and the temp probe is slightly above, so probably my temp at the meat was a little lower and that was the cause.
Good fun anyway, got another couple of racks so will go again next week and see if I can make them better.
Re: BBQs
Posted: Sun May 29, 2022 9:16 pm
by McSwede
duncs500 wrote: Sun May 29, 2022 8:30 pm
First go at ribs on the WSM, a bit of a learning curve really. On the plus side it kept a really good stable temperature, which is great, and the main reason I got it over my gas Weber which needed constant tweaking for low and slow. They were also really tasty. On the down side they were on 4hrs, and were still a bit too well stuck to the bone. I did them on the lower shelf and the temp probe is slightly above, so probably my temp at the meat was a little lower and that was the cause.
Good fun anyway, got another couple of racks so will go again next week and see if I can make them better.
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
Re: BBQs
Posted: Sun May 29, 2022 11:56 pm
by JonMad
Looking good, Duncs. I aim for 195f internal temp on pork ribs. I had a few on today on my £20 Tesco Kettle but didn’t start them until 2pm as I was out all morning, so ended up rushing them a bit.
Did some nice beef short ribs the other week, 10 hours for those, with a few hickory chunks on top of the charcoal snake. A load of it got sliced and frozen for another day.
Re: BBQs
Posted: Mon May 30, 2022 8:28 am
by mik
Everyone is talking in Fahrenheit. What (TF) has become of us?
Re: BBQs
Posted: Mon May 30, 2022 9:19 am
by JonMad
My thermapen is in C so I’m forever doing conversions. Here’s what I’ve been aiming for - I should print this out now:
203 = 95 (beef short ribs, pulled pork)
195 = 91 (pork ribs)
175 = 79 (chicken thighs)
165 = 74 (chicken breast, burgers)
160 = 71 (sausages)
145 = 63 (smoked salmon)
140 = 60 (med steak, seared)
125 = 52 (med steak, reverse sear)
Re: BBQs
Posted: Mon May 30, 2022 9:20 am
by JonMad
Hmm, spotted a cheap offset smoker in The Range, down from £130 to £70.
Re: BBQs
Posted: Mon May 30, 2022 2:14 pm
by duncs500
mik wrote: Mon May 30, 2022 8:28 am
Everyone is talking in Fahrenheit. What (TF) has become of us?
Because 'muricans do bbq best and they use it.
Re: BBQs
Posted: Mon May 30, 2022 2:15 pm
by duncs500
JonMad wrote: Mon May 30, 2022 9:19 am
My thermapen is in C so I’m forever doing conversions. Here’s what I’ve been aiming for - I should print this out now:
203 = 95 (beef short ribs, pulled pork)
195 = 91 (pork ribs)
175 = 79 (chicken thighs)
165 = 74 (chicken breast, burgers)
160 = 71 (sausages)
145 = 63 (smoked salmon)
140 = 60 (med steak, seared)
125 = 52 (med steak, reverse sear)
Also this! I think you can change it on the thermapen but you have to open it up to do it. I haven't decided whether it's worth bothering yet.
Re: BBQs
Posted: Mon May 30, 2022 8:32 pm
by duncs500
Handy little reference list by the way, thanks @JonMad!
Re: BBQs
Posted: Mon May 30, 2022 8:43 pm
by JonMad
np.
I stumbled across a BBQ meat shop today, between Bagshot and Guildford. Popped in, full of South African stuff, run by a S. African chap, funnily enough. I bought some Boerewors to try out.
Re: BBQs
Posted: Tue May 31, 2022 10:58 am
by duncs500
Sausages are always a good thing to buy when you find yourself at a purveyor of quality meat. Some nice farm shops near me that I've snaffled some good sausages from.
Re: BBQs
Posted: Tue May 31, 2022 11:08 am
by dinny_g
JonMad wrote: Mon May 30, 2022 8:43 pm
Boerewors
It’s cooked when it snaps.. not before
Re: BBQs
Posted: Wed Jun 01, 2022 7:57 pm
by duncs500
Might be one for the moaning forum, but where to people stand on brioche buns? Personally I think it's overly sweet, overly dry crap, and just about the last type of bread I would choose, but someone must like it because every place seems to do it with them these days.
