BBQs

[dinny_g]

Coals round the side, dough on olive oil rubbed alu foil…

[Jobbo]

Another review!

https://www.3aw.com.au/sofia-levin-revi ... -in-texas/

I didn't realise you only worked 2 days a week

[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

[unzippy]

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...

[RobYob]

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.

[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.

[Carlos]

Nice purchase. We need pics Duncs ?

Weather is lush here so shish kebab later

[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.

[McSwede]

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

[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.

[mik]

Everyone is talking in Fahrenheit. What (TF) has become of us?

[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)

[JonMad]

Hmm, spotted a cheap offset smoker in The Range, down from £130 to £70.

[duncs500]

Everyone is talking in Fahrenheit. What (TF) has become of us?

Because 'muricans do bbq best and they use it.

[duncs500]

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.

[duncs500]

Handy little reference list by the way, thanks @JonMad!

[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.

[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.

[dinny_g]

Boerewors

It’s cooked when it snaps.. not before

[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.