OV9

I like a burger or pulled pork in a brioche bun

I'm the same Duncs probably due to a savoury palate, if I have a dessert it would be a cheese board

I struggle to appreciate a good pulled pork if it's smothered in a sweet sauce and don't get me started on pineapple on a pizza !

Not sure if it's just a fad or a way to engage an audience with a sweeter tooth but it's a no from me

duncs500 wrote: Mon May 30, 2022 2:14 pm

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.

@duncs500 brioche is ok for slider type lightweights but for a proper burger with egg, onion, bacon, caremelised onion, salad and cheeses they just disintergrate.

RobYob wrote: Wed Jun 01, 2022 11:50 pm

duncs500 wrote: Mon May 30, 2022 2:14 pm

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.

Yeah, yeah, you lot think you're the best, the south africans and their braai think they're best, blah blah etc etc. I see no evidence that anyone does it better than the yanks.

Second shot at ribs on the WSM turned out just about perfect. I think I got the temperature management a lot better. Really fancy doing some pulled pork next.

Not a brioche bun fan but my favourite burger place (The Beefy Boys in Hereford and now Shrewsbury too) use semi-brioche buns and their burgers are amazing. Having said that, they’d be amazing without any bun and I usually use a knife and fork to eat when I’m there

RobYob wrote: Wed Jun 01, 2022 11:50 pm

Cooking outside on a hot plate isn’t BBQ’ing Rob…

dinny_g wrote: Fri Jun 03, 2022 9:09 am

RobYob wrote: Wed Jun 01, 2022 11:50 pm

Cooking outside on a hot plate isn’t BBQ’ing Rob…

Anyway, her face matches the caption, his is more like "a little bit, yeah".

I had a hotdog in a brioche bun today. It ended up really annoying me as the bun just disintegrated.

I've started following your work on facebook @unzippy lucky it's 25min drive away or I'd be odds on for a heart attack before the end of the year.

Burgers look bloody good.

RobYob wrote: Fri Jun 10, 2022 6:16 am I've started following your work on facebook @unzippy lucky it's 25min drive away or I'd be odds on for a heart attack before the end of the year.

Burgers look bloody good.

If he was only 25mins from me, I’d be there every day!

This lot plus beef short rib, burgers, sausages, tofu/veggie kebabs yesterday.
Should have taken the net off the pork and just tied it with string, to make it easier to get all the crispy bits.



Slow-cooked. sliced and froze the beef a couple of weeks ago. Did the above on Saturday (started late so the main lump of pork finished at gone 1am).
Wrapped foil and chilled overnight. Served the salmon chilled. Reheated the rest in the oven at 105c/225f for a couple of hours. Served the beef and pulled pork straight out of the oven. Painted on some Sweet Baby Ray's sauce onto the ribs and gave them a few mins on each side on the BBQ before serving.

I cooked a Chilli with chunks of Shin and Skirt on Saturday - Low and Slow in a cast iron pot. Put it on at 100 degrees about 9:00 am and let to cook slowly all day.

About 15:00 I fired up the BBQ, dropped the coals rack to it's lowest setting and added a load of damp Applewood chips. It added a lovely smokey flavour to the Chilli.

A bit of experimentation today, didn't have a lot of time on my hands this weekend but had a bit of Sea Bass in the freezer so thought as fish is quick on the smoker I'd give it a whirl while also experimenting with the using the fire dial. Also my first go a filleting a fish.

Doesn't look like much, but it was actually lovely. Hint of smoke through it, but subtle enough to get the flavours of the fish and rub, nice texture. Filleting made it much more enjoyable too compared to messing about with bones, and was actually easier than I expected.



The WSM was excellent, I've done the door sealing mod on it since I last used it, so I don't know if it was that or using the fire dial but it was bang steady and easy to control. Can't wait for the next time I can use it now.

RobYob wrote: Fri Jun 10, 2022 6:16 am I've started following your work on facebook @unzippy lucky it's 25min drive away or I'd be odds on for a heart attack before the end of the year.

Burgers look bloody good.

I thought a 25min drive is nothing for an Aussie?!

unzippy wrote: Mon Jul 04, 2022 4:44 am

RobYob wrote: Fri Jun 10, 2022 6:16 am I've started following your work on facebook @unzippy lucky it's 25min drive away or I'd be odds on for a heart attack before the end of the year.

Burgers look bloody good.

I thought a 25min drive is nothing for an Aussie?!

Yeah but nah, I'm a city slicker and once I've got my feet in front of a heater I'm loath to go out again

Did about 700km in the last 4 days for a holiday though.

But getting to the BBQ is on the list I swear.

McSwede wrote: Sun May 29, 2022 9:16 pm
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?

TL;DR I cooked ribs.

I have seen decent offers on smokey mountains and they seem like they will take my BBQ to another level, has anyone tried this or similar?
https://www.weber.com/GB/en/barbecues/c ... er-series/

MikeHunt wrote: Fri Jul 08, 2022 1:15 pm I have seen decent offers on smokey mountains and they seem like they will take my BBQ to another level, has anyone tried this or similar?
https://www.weber.com/GB/en/barbecues/c ... er-series/

WSM, that's what I'm cooking on. Mine's a 47cm. Yeah, it's great.