OV9

DaveE wrote: ↑Mon May 31, 2021 4:27 pm

Carlos wrote: ↑Mon May 31, 2021 4:03 pm Have a look at 2 zone cooking (direct and indirect cooking) for Weber kettles Dave.

Zips put a load of handy links on the old forum which I used to get going.

Cheers, will have a look...

What Carlos said. Coals on one side food on the other and use vents to control temp. You can then finish stuff off over the coals should that be required. Also stuff like charcoal snakes for long and low cooking are great.

Weber kettles are ace.

Just had a BBQ on the Weber. I had 2 fillets and the wife had 2 sirloins. Also a burger each and garlic bread. Sated.

Beany wrote: ↑Sun May 30, 2021 3:10 pm

RobYob wrote: ↑Sun May 30, 2021 7:27 am Was so bloody good to BBQ last night after the soggy greyness off... 2020?

Cheap snags and pork ribs from Lidl were great.

The fuck are snags?

Think of a Richmond sausage (mechanically reclaimed pink slime), slightly longer, skinnier and made out of beef. Aussies usually fry them on a flat plate on a gas bbq. Only suitable for ”Sausage Sizzle”.
https://en.m.wikipedia.org/wiki/Sausage_sizzle

Ah, that sounds quite good actually, as dirty BBQ snackage goes.

Tried the Tesco (non Weber) kettle for a slow and low beef short rib. Set the charcoal up in a snake. Once up to temp it maintained a fairly constant temp really well. 9 hours later... which was a bit of a shame as having started it at 9am the plan was that it would be ready for lunch. Worth the wait though... (and more for me)

Wow, that looks amazing Jon. Was thinking of trying a short rib myself this weekend. That is a seriously thick one too, local butcher source that?

Costco

I looked at the short rib in our Costco, but I could only see single ribs and I'd like to do them in a pair.

Ah, it came in a pack of two of these. There were three ribs but I gave one to my Dad in a doggy bag.

This is what it looked like when I started (I had to add more briquettes to the snake after this, to make it 2 wide at the top). As it cooked it pulled back off the bone really nicely.
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Good stuff. I don't think they have anything like that in my Costco.

JonMad wrote: ↑Thu Jun 03, 2021 10:00 pm Tried the Tesco (non Weber) kettle

My very first BBQ was a Tesco kettle

Cooked my first Tomahawk steak yesterday on the BBQ, 1kg. I put a cast iron skillet on the top rack and cooked it over 45 mins. Salt, butter, fresh garlic. It’s now officially my favourite meat, it was gorgeous.





Dave!

Looks excellent Dave!.

Win!

12oz sirloin, marinated for 30mins in olive oil with salt and pepper.

Charcoal bbq (local charcoal as well which smells lovely and doesn't smoke). Bang it on for a couple of mins each side. Lovely.



Serve with a glass of froth.

That's 2 beers I've seen you destroy now

Do you think it is the gluten free ones that do it more or is it the glass?

It’s being a lazy cunt and not tilting the glass when pouring

16vCento wrote: ↑Fri Jun 04, 2021 2:08 pm That's 2 beers I've seen you destroy now

Do you think it is the gluten free ones that do it more or is it the glass?

3 Arbor cans. 2 GF. Both GF did that. Scientific FACT therefore.

And I did tilt the glass

Actually, normally when I'm having a beer with food, I'll deliberately not tilt the glass. You actually need to get rid of some of the gas. Tastes more like a draught pint that way, and also stops you feeling bloated.

Olive oil? Surely you want to use an unflavoured oil, though I don't think there's any reason to marinade anything in something unflavoured.

Extra Virgin at that (cos I don't know where the wife put the normal in our temporary kitchen)

Lazy terminology by me tbh. If I'm cooking meat simply on the bbq (I.e. no rubs or marinades) then I always rub with oil, season and let them "marinate" for 30mins at room temp.