The Dark Alliance
Open Area => General Discussion => Topic started by: Mambopoa on 03 December, 2015, 01:11:51 AM
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As you may or may not know, I do like to BBQ.
So thought I would start something here.
Not giving away my rubs or sauces, but I thought I would start with listing my BBQs
Webber 57cm One Touch
Webber 47cm Compact
Webber Smokey Joe
Webber Q120 Grill
Off-set horizontal smoker. (Can not remember brand)
And thinking of buying:-
http://shop.americanbbq.co.uk/davy-crockett---wifi-wstainless-steel-lid-105-p.asp (http://shop.americanbbq.co.uk/davy-crockett---wifi-wstainless-steel-lid-105-p.asp)
:D
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I think about doing some BBQ on my own for years, but we are either too few people or everybody just wants grilled stuff. So I am kinda stuck with operating a normal grill.
A friend of mine has a char griller and from what I heard and saw it's a good device. Have a look here: https://www.chargriller.com/grills-smokers.html?limitstart=0. It's big, it's heavy, it's massive... handling was good and the grillage is the thick iron one. Now this means a little more maintenance, but it IS nicer than the usual thin stuff.
Also 'Char' - c'mon. Think of GW2 8)
I got a Thüros grill and that's a good one. No handles to move it when heated - that's the only real issue. Basically something like this: https://www.thueros.de/thueros-produkte/thueros-gartengrills/thueros-i/new-category-179/
There's a ton of additional stuff available, so I don't use the 'basic' model ;D
What the **** are you doing with so many BBQ's?
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Basically, its just happened over time, started with 47cm, then got portable, then gas grill for easy burgers and steaks.
Then upgraded to 57cm, so I can do more indirect cooking. (Ribs, Beer Can Chicken etc)
Then got the smoker at a good price to give it a go.
I love to smoke over charcoal, but its a whole day spent stoking the coals and adding wood.
So the basic electric seems like fun. Since I have no room for CookShack smokers (plus hard to get in the UK)
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Sounds good. So next time I visit your place you will do a monster BBQ? :P
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I got a 57cm also :) love cooking pulled pork in it :D jalapenos powder and smoked paprika, are some of the base in my rubs ;)
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Paprika, Brown Sugar, Salt, Pepper..............All I am going to list. :P
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i love to BBQ but i'm kinda in a rush so i use gas. the basic charcoal ones is way to flimsy small and hard to get the proper heat in.
have a couple of friends whom swears to the coal, and they meat is always dryer then mine ;) (grills to hot and small for proper indirect heat)
as the latest add to the hole BBQ bits i started trying growing me own chilies. not enough types available here around kinda semi successful so far. not a massive harvest and i would have to rely on LED lights true the winter if and so on
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Most people here in Germany don't make a difference between
- BBQ (which is heavily on the "smoking" side of things),
- use the grill as an oven (which is everything from just warming up, baking, put stuff into tinfoil and heat that up, using indirect heat etc.) and
- grill (which is more about direct heat, high temperature, roast stuff etc.)
Often you will use two or three methods without even thinking about it. Example: you can't get a crust (no idea if that's the right word) on a piece of meat with just a BBQ and 40°C smoke. So you BBQ the meat, and then you grill it. So when somebody invites me to a BBQ and I get sausage, which sat on a grill for 2 minutes and is burnt on 2 sides and uncooked on the other 2 sides, I am kinda... well... disappointed?
If people get huge chunks of meat and try to just grill them "well done"... ::) With enough fat in the meat you can grill and you'll be fine, even with a very hot grill. Example: slices of Pork Belly. Just make sure you don't burn them. I use a tool like this: http://ecx.images-amazon.com/images/I/41hP7jQdpNL._SY355_.jpg which helps getting everything away from blazes (dripping fat) in time with that .
Also when it comes to cheese - low or medium heat over a longer period of time and it will get too soft and prolly poor over the charcoal - nobody wants that. So you want to rather roast it fast on the outside.
As for rubs... I'd like to add Lime, Mustard, soya, honey and garlic to the list. And beer of course. Yes: I am still talking about the rub.
OMG - I am getting real hungry now.
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i love to BBQ but i'm kinda in a rush so i use gas. the basic charcoal ones is way to flimsy small and hard to get the proper heat in.
have a couple of friends whom swears to the coal, and they meat is always dryer then mine ;) (grills to hot and small for proper indirect heat)
as the latest add to the hole BBQ bits i started trying growing me own chilies. not enough types available here around kinda semi successful so far. not a massive harvest and i would have to rely on LED lights true the winter if and so on
If you need more chilies, you can order them from china for close to nothing, and no shipping fees :) might take a month to deliver though China is cheap (http://goo.gl/U7Kiir)
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Sounds like Jor does the ribs with the 4 2 1 method.
4 hours smoke
2 hours wrapped with liquid(beer etc) put back on the heat.
1 hour grill for char on the outside and sticky BBQ sauce.
Its a good method and gives you fall off the bones ribs.
Hungry here too now, perhaps I do something over the weekend. :D
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for some weird reason i prefers to order me chilies form the UK O_o
i'd also love to build a cold-smoker in the garden fire and cent-making wood on one oven long pipe and then the storage container whit the food ! ohnomnom
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Sounds like Jor does the ribs with the 4 2 1 method.
4 hours smoke
2 hours wrapped with liquid(beer etc)
1 hour grill for char on the outside and sticky BBQ sauce.
Its a good method and gives you fall off the bones ribs.
Hungry here too now, perhaps I do something over the weekend. :D
Fuck I think I BB Jizzed. That sounds scrumptious
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Paprika, Brown Sugar, Salt, Pepper..............All I am going to list. :P
Brown sugar was always Keith and Micks favourite.
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OK, I blame you all, but I have ordered the small GMC smoker.
Turns up on Friday.
Going to see how I get on with it, but the hopper only hold about 4 hours worth of pellets.
So no over night smoking, not getting up after 4 hours.
But better than the every 1 hour I have with the horizontal.
But a fun bit of kit to try.
But as usual, my luck kicks in, the weather turns very cold when it turns up. :/
Will try some ribs and pulled pork, see how I get on with it.
Will try and remember to take some photos. :D
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OK, I blame you
It's OK, I can take it :)
How difficult would it be to modify it to be automatically dispensed with new pellets through the night?
Ok, sorry, geekmode: off.
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@delay
You also want to check the temperature and adjust coal / wood / pellet amount accordingly.
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@delay
You also want to check the temperature and adjust coal / wood / pellet amount accordingly.
this sound like PLC typw work not any harder then brewing booze or beer one should think
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It monitors its own temp and internal temp of meat.
So that is not really an issue.
The hopper holds about 4 hours, perhaps I can increase that with some wood stuck to the outside.
Will think about this, when I get it.
@Delay
But yes, I have had the same thought.
;D
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I wonder if this will become more popular than the photography thread. :P
Plus why are we talking about BBQ in winter.....
Because we love it all year round. :D
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What part of BBQ reads "not in winter"?
Does not compute :D
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What is the earliest time of year you grilled or BBQ'ed? Me: 1st of January ... I believe we started eating around 18:00.
Note: starting in the old year and keep the grill hot and just put some sausage on it right after midnight does not count.
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:D 1 jan is hard to best. I started the grill last ti le abort 3 Weeks agou. .. time for that Again i Guess?
Also holy F! Autocorection phone faaack!!
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Hehe, AutoCorrect :D
I keep complaining about my phone's AutoCorrect, but I am regularly switching between 3-4 languages (and dialects and slang) and about a dozen scripting and programming languages in my writing, so the fact that the software even comes up with remotely sensible suggestions is actually rather impressive :)
Edit: Have to laugh, and pretty spot-on relevant to the thread. Unfortunately the article (http://www.gjengangeren.no/nyheter/horten/brann/bedre-med-varsel-en-gang-for-mye-enn-a-fa-for-sent-varsel/s/5-60-44702) (from today) is in Norwegian, but Google Translate may inform(?) you (https://translate.google.com/translate?hl=en&sl=auto&tl=en&u=http%3A%2F%2Fwww.gjengangeren.no%2Fnyheter%2Fhorten%2Fbrann%2Fbedre-med-varsel-en-gang-for-mye-enn-a-fa-for-sent-varsel%2Fs%2F5-60-44702) that
When emergency services arrived at the scene, it turned out that it was only a grill that was fired up [the normal way on a first floor] balcony.
- For [the caller] this [seemed like] possible fire and the person called 110. That's okay. We'd rather have early warning once too often, than getting late notice. On the whole we are very satisfied with the fact that there has been no building fires so far in December.
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I assume the fire department wanted some food too :)
1st Jan is the BBQ day for me too, had to melt the ice out of the grill first.
Have photo somewhere to prove it.
:D
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I am not in charge of fireworks and food for New Years Party this year. Yay! I am just a guest and can enjoy the company of some good friends. Lucky me!
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http://i.imgur.com/kjfZbqy.gifv (http://i.imgur.com/kjfZbqy.gifv)
cough enough meat?
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Nah, that is just my Saturday afternoon lunch! ;)
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72oz steak challenge: http://bigtexan.com/72-oz-steak/
There is a hall of fame, too. Iirc there was a guy who ate TWO meals...
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OK, don't blame me for feeling hungry or anything.....
Just for note, no rubs used with this or mop sauce. (just a little pork seasoning)
I wanted to test the taste of the smoke only and keep them as clean as possible.
I was really surprised how little wood it used, but it is a low temp cooking.
(http://www.haitch.com/Ribs_Cooking.jpg)
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OK, pulled pork this time, cooking from 7am to 5pm, used about a hopper full of wood.
The outside was about 4c, but I do have blankets over the main unit to prevent heat loss.
Anyway, forgot to take a photo of the cooking, here is the finished product.
Again, just a little pork season on the outside, but no actual rub or mop.
(http://www.haitch.com/Pulled_Pork.jpg)
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Nom nom nom nom nom
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My advice, don't do it.....
You want more and you know it will take 10 hours before you get more. :/
:D
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:D
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OK, Chicken now...
Nothing special on the skin, cooked for 2 hours.
Chicken was really nice, but the skin was a bit rubbery. Not sure how to fix that, either higher temp or a rub.
(http://www.haitch.com/Chicken.jpg)
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First BBQ of the year planning.
I usually take in BBQ instead of cakes after my birthday.
I am not 100% sure what I am cooking, store depending, but I hope to do:
5 Baby Back Rack of Ribs
1.5 kg Pork Shoulder for Pulled Pork
1 kg Beef Brisket
5 Chicken Breasts.
See what the shops have, it may have to wait until next week.
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Now that sounds like a lot of meat... for how many people will you do this BBQ?
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I will take this all in to work for everyone.
15 in our office, but if word gets out it will go very quickly.
Updated what I got in the end.
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Ah... now I understand that "take in" ... I thought you invite guests to your place and "take in" made no sense to me then...
Funny thing is - we got a new colleague last year and he announced, that he dislikes to bake or bring cake... and prefers rolls with minced pork and sausage etc.
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Funny thing is - we got a new colleague last year and he announced, that he dislikes to bake or bring cake... and prefers rolls with minced pork and sausage etc.
I mainly do this for a change, people get cakes and biscuits all the time.
So people try and do something different.
Anyway its 6c outside and raining, even though stuff is covered its hard to keep temperature.
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Today's photos:
(http://www.haitch.com/Smoker_Pork-Brisket-Chicken.jpg)
(http://www.haitch.com/Smoking_On_Grill.jpg)
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Forgot to add.
My rub on Pork and Ribs.
Brisket is a different rub, more like steak seasoning.
Chicken just has salt and pepper.
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Well for some reason, it was cold and we decided to get the grill out.
Nothing special, just some steak.
Anyway. It was 0c with a very cold wind and dark.
For fun here are some photos. ;D
(http://www.haitch.com/BBQ_Steak.jpg)
(http://www.haitch.com/BBQ_Dark.jpg)
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What to do, what to do..........................
I am really happy with my Green Mountain Grill (Davey Crockett)...........
But it has a small cook space.
Do I buy the next size up, do I buy a Cookshack instead. Do I just keep what I have.
Anyway here is the choices for purchase:
Green Mountain. : http://greenmountaingrills.com/products/grills/daniel-boone-pellet-grill-wifi/ (http://greenmountaingrills.com/products/grills/daniel-boone-pellet-grill-wifi/)
Cook Shack : http://www.cookshack.com/store/Smokers_2/Smokette-Elite-Model-SM025 (http://www.cookshack.com/store/Smokers_2/Smokette-Elite-Model-SM025)
Or just stick with what I have........
Or wait until I see the size of brisket or pork shoulder and see if I can fit it on mine.
:D
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If you want to use an oversized smoker, you HAVE to build it on your own. Yes, companies sell them... but that's not the spirit and not how the true (US based) BBQ lovers do it.
Get that old barrel, clean it and DIY, darnit! BBQ was invented by the poor people, so get back to the roots and don't by a huge high tech BBQ.
And ofc we demand photos of the build process AND an invite to your place to see it in action and taste the results. Otherwise it didn't happen. ;p
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Hi Jor,
That would be a horizontal offset charcoal smoker and yes I am trying to get one made. ;)
But the ones I am thinking about are pellet smokers, so they are a different beast.
I am trying to get some full size pork shoulder and brisket ordered (local butcher is helping in finding the right cut)
Once I have tried those for size, I will know if I need to get larger size or not.
Plus the advantage of a larger hopper.
;D
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Full shoulder has been cooked. With some ribs on the Weber grill.
Having seen that a full shoulder takes all the room in the smoker, it is tempting to get a larger one.
But with all the pork that has been produced, doubt there is any need to cook more at the moment.
Knife is a 20cm cooks knife and the full shoulder just looks wrong in the photo. ;)
Anyway, photos:
Pulled Pork (20cm chefs knife for size)
(http://www.haitch.com/Full_Pulled_Pork.jpg)
Ribs
(http://www.haitch.com/Ribs.jpg)
Rib Tips
(http://www.haitch.com/Rib_Tips.jpg)
Pork Belly
(http://www.haitch.com/Pork_Belly.jpg)
Full shoulder
(http://www.haitch.com/Full_Shoulder.jpg)
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Ooops clicked again.
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Thanks for making me hungry in the middle of the night.. >:(
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I need to by a grill right now!
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OK a little bump.......
I hope to do more this weekend, trying to get hold of a full brisket with fat cap etc.
But not sure if I will be able to order one in time.
If not, doing something else, so photos will appear.
Also hope to start work on my own BBQ sauce......Lets see if I get time.
Update: Can not get the cut I want in time. So not sure if I will do this weekend, plan something big for Easter long weekend. :D
;D
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(http://cdn.foodbeast.com.s3.amazonaws.com/content/wp-content/uploads/2013/07/stand-up-tortilla-package.jpg)
+
(http://kevinandamanda.com/recipes/images/spicy-savory-pulled-pork/spicy-pulled-pork-21.jpg)
+
random vegetables = nomnomnom
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Need more info....... How was this cooked on BBQ etc. :P
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Ordered full brisket. So that should turn up next week for the long weekend.
I am also trying to do some beef jerky, depending how it turns out, depends on photos. :D
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Full brisket point is here. Photos to follow. Will do prep tomorrow and cook on Monday.
:D
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simple burning of cheese-sausage today .. wife is out'a town ;)
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Buring sausages is the British way to BBQ, where did you learn such a skill?
:P
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OK. Full brisket here.
(http://www.haitch.com/Brisket_Full.jpg)
It is about 50cm x 30cm
Perhaps I have got too much, have to cut it down a bit to get it in the smoker.
I need to buy a bigger smoker.
:D
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Teaser now. This is the end I had to cut off, to fit it in the smoker.
(http://www.haitch.com/Brisket_Tease.jpg)
These are not burnt ends, its cubed part of the brisket flat.
;D
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OK. First admission. It is a little over done. It falls apart a bit too easy.
You can see it shredding when it is cut too.
But here we go (I have been asked to warn you not to look while hungry) ;)
Fresh off the smoker
(http://www.haitch.com/Cooked_Brisket.jpg)
Sliced brisket
(http://www.haitch.com/Sliced_Brisket.jpg)
Burnt Ends
(http://www.haitch.com/Burnt_Ends.jpg)
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Nice! Luckily I just ate! 8)
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OK, new day, new BBQ.
Got 3.3kg pork shoulder. Took the skin off and prepped it. Will take photo before the bbq tomorrow.
(not showing my lack of butchering skill, I want to avoid the insults ;) )
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(not showing my lack of butchering skill, I want to avoid the insults ;) )
Awww :P
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OK, here we go with todays photos.
3.3kg Pork shoulder.
Cooked at 225F for 8 hours, rested for 2 and pulled.
I did not do the wrap this time, wanted to test how the rub reacted. (It was too dark and dry in places)
Same 20cm knife used.
After resting with rub over night.
(http://www.haitch.com/Pork1.jpg)
After cooked. (I tied it to a uniform size, due to different thickness across the pork)
(http://www.haitch.com/Pork2.jpg)
Pulled
(http://www.haitch.com/Pork3.jpg)
Finished product. Left has had sauce, right is dry.
(http://www.haitch.com/Pork4.jpg)
This is how much waste was created.
(http://www.haitch.com/Pork5.jpg)
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I like that kind of efficiency. You could have taken out the bone first, though. It does nothing for the BBQ process itself plus cooking those bones might give you some fond for later use.
Oh and it LOOKS quite tasty.
Going to do some laid back grilling today on fathers day. Got me some nice T-bone steaks and a new BBQ Sauce. Nothing too fancy, but weather is supposed to be nice all day Long, so looking forward to it!
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Hi Jor,
I wants photos of the T-Bone. ;)
The bone just falls out at the end of cooking, so much easier than trying to de-bone the joint first.
I felt it is better with the bone in while smoking, but I have never done such a large joint without the bone in.
So I can not really say if it helps with the falvour etc.
:D
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OK, a little update.............
Went to France, drank all the wine there (sorry :P ) did some rib eye steaks bone in.
Was a basic french charcoal grill, but I have learnt most build their own wood fired BBQ to cook on.
As some of you know, I bought another pellet smoker. Gone for the next size up. Green Mountain Grills, Daniel Boone.
(When the weather is nice, going to take a photo of all of them together)
Anyway, I tried to buy some rump tail (thanks for the info Looks) but failed so far.
Got some flank steak, just to get it going and get to know how it works.
So probably no photos yet.
I have also been booked to do a big BBQ for a friends party in July. So there are photos coming soon. :D
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Its a nice weekend, sun is out, drinking is ahead of me.
So its time to BBQ. ;)
Just a few photos now, to get you all started. On the new pit, so it is the same rib rack previously used.
You can see how much bigger this one is from old photos.
Anyway.............Here we go..............
Pizza (To prove you can do other stuff, wood cooked pizza is really nice)
(http://www.haitch.com/Pizza.jpg)
A bit of Shoulder and Ribs for later.
(http://www.haitch.com/PorknRibs.jpg)
Pork
(http://www.haitch.com/PorkSmall.jpg)
Ribs
(http://www.haitch.com/RibsLarge.jpg)
Have a great weekend all.
;D
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Those are some beautiful ribs!
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OK, we have a special guest tonight, Bjordald.
And just for him.................
(http://www.haitch.com/ChickenWings.jpg)
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Im suprised Mark contained himself with that amount of chicken in one sitting!! XD
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So its about 16c and raining................perfect weather for some more smoking. ;)
Here is the proof....
(http://www.haitch.com/Another_BBQ.jpg)
So different cuts and meat this time.
Lamb Belly
(http://www.haitch.com/Lamb_Belly.jpg)
Pork Belly
(http://www.haitch.com/Pork_Belly1.jpg)
And Pig Candy, well just because....
(http://www.haitch.com/Pig_Candy.jpg)
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OK, as you may know, I catered for a friends house warming party.
There was the 2nd and 9th, I forgot ( I know right ) to take photos last week.
But here are this weeks photos. (same thing again anyway)
Enjoy.....
Just some ribs :)
(http://www.haitch.com/20160709_1.jpg)
Pulled pork, no sauce
(http://www.haitch.com/20160709_2.jpg)
Brisket burnt ends, before cubing.
(http://www.haitch.com/20160709_3.jpg)
Brisket flat
(http://www.haitch.com/20160709_4.jpg)
Brisket first cut
(http://www.haitch.com/20160709_5.jpg)
Pork shoulder blade
(http://www.haitch.com/20160709_6.jpg)
Brisket cooked
(http://www.haitch.com/20160709_7.jpg)
Tools of the trade. ;)
(http://www.haitch.com/20160709_8.jpg)
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You are turning into a Savage with those tools! 8)
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So you do the catering for friends, right?
see https://tda.nu/forum/index.php?topic=5179.msg50245#msg50245
We'd be glad to see your skills in action, mate! :p C'mon - say YES! Do it - you know you want to! Here, I'll make it easier for you:
[ ] great idea, I'll do it
[ ] can't think of any reason to say no - I'll do it
[ ] you beat me to it - had the same idea this moment - I'll do it
[ ] yes, of course I'll do it
[ ] sure - count me in - I'll do it
[ ] easiest decision ever - I'll do it
Hint: X all(*) that apply.
(*)Broad hint: that would be how many X? 6 - right. Do it.
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Cool Jor, I would love to put an X by a box. But its a bit more than it seems.
First is ordering the meat, this can take a few days to get the right cut in.
Second the 24 hours in total it takes to cut, prepare and then cook.
Third is falling asleep as you are so tired from all the late night and early morning.
Forth is the issue of getting the bbq pits to denmark, they are specialised and I don't think we can do a 1 time order for them. :(
Anyway, I am off to see my mentor, Bruce, next week to talk BBQ and hope for some more tips.
:D
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Hm, that's not a NO. Good.
It's a challenge, I know. And I am glad to hear, that you already start to prepare yourself for this adventure to come! What a brilliant idea to meet your trainer! Maybe he can recommend a good specc for that.
Please keep in mind - we gather a group atm. You would not have to solo that event. We might be lower level than you when it comes to BBQ stuff, and also the gear level and quality might not be up to your standards, but I am quite sure, that we'll manage without a wipe and we would have a lot of fun.
Afaik the event area is a non-RvR and non-PvP zone, so we are talking about some good old PvE fun here. As long as we know the mechanics of the fight we should be fine, right? And you already outlined a basic tactics in your post, great.
That sounds very promising to me. Really, it does. Looking forward to it. ;p
Just imagine the stories we could tell: After a long and glorious fight we all gathered in a friends house. And there was food - lots of good tasty meat - and beer and singing and talking and we didn't stop until sunrise.
Bonus: you will get A LOT of XP from that (including group bonus!) and maybe you even level up in "BBQ". How does that sound?
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LOL Jor. :D I forget sometime how good your humour is, I miss it. ;)
So, little update.
Had fun with Bruce, no photos, as we were experimenting with rubs and sauces. Not much to see really.
But I am catering my friend daughter christening next week. So that will be brisket and pork again. No ribs this time.
I will try and grab a few photos or that, but it is starting to look the same.
And then for Bruce's party on the 3rd of Sept. So that should be some good photos.
Doing pork belly tomorrow. Mainly experimenting with a different rub flavour, lets see how my tasting minions, I mean work colleages (HR asked me to be nicer. ;) ) like it.
;D
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New day, just a little update.
Pork belly for a try. Please dont comment on how badly I cut the meat up. Skin on right was left on purpose.
Anyway, this was a test with smoked paprika, subtle taste but not great.
Secret of BBQ is change 1 thing at a time and take your time.
Anyway, enjoy. :D
(http://www.haitch.com/Pork_Belly2.jpg)
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Thanks Fend for the move. :D
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Since I have been chatting BBQ, time for an update...........
As you may or may not be aware, I have had a firmware problem with the larger smoker.
After a long email thread, they have sent me a new controller.
So I will fit this soon and doing a large rib run to see if the controller works and the new rub works better.
So I can run 2 different firmwares and swap out the controller as needed.
I will update in due course.
PS. The guy I was talking to has a smoker like this:
(http://www.haitch.com/LargebBBQ.jpg)
:D
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for a short moment I thought YOU bought this baby... /rolleyes
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Decided to make some home made Piri Piri marinade this evening. Since I cant do any smoking or anything like that thought I'd contribute on the marinade front, even so far as if people suggest one I'll research and make it!
Most of the sauces and marinades out there contain artificials, perservatives and boat loads of salt which is bad for me. This way I can be in control of exactly what goes in.
I had a litle help from the northern hairy bikers cook book found at http://www.hairybikers.com/recipes/view/piri-piri-chicken#I7RFwyl8iVctR06R.97 (http://www.hairybikers.com/recipes/view/piri-piri-chicken#I7RFwyl8iVctR06R.97)
Stuck my finger in the marinade to taste and bloody hell blew my socks off just about, think im in for a treat later :)
Tried to upload some pics but struggling to suss out how.
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for a short moment I thought YOU bought this baby... /rolleyes
One day it will be mine, oh yes, it will be mine. ;)
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Good news bad news time.
Did 8 racks of ribs today, tried a change to my rub.
But forgot to take photos, will try and remember tomorrow when I test them at work.
:D
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3 I took to work.
(http://www.haitch.com/Ribs20161017.jpg)
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OK, new month, new BBQ. :D
I have a work thing next month, that I may do some food for... So thought I would have a test cook to check everything now.
Anyway, been to butchers and got some beef ribs too. So here is the before:
(http://www.haitch.com/20161106_114950.jpg)
Top Left: Port shoulder on the bone
Top Right: Gammon (only salt)
Bottom Left: Pork belly
Bottom Right: Beef ribs
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New Photos :D
Full table.
(http://www.haitch.com/20161106_190657.jpg)
Gammon smoked.
(http://www.haitch.com/20161106_190724.jpg)
Pork Belly.
(http://www.haitch.com/20161106_190717.jpg)
Pork Chops.
(http://www.haitch.com/20161106_190730.jpg)
Beef Ribs.
(http://www.haitch.com/20161106_190743.jpg)
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Oooh, midwinter-food! :o
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Oooh, midwinter-food! :o
Noooo! Anytime foold!!!!! :D
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Stop posting this stuff! I hate you! ;)
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Stop posting this stuff! I hate you! ;)
/cry
:'(
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Ok, i dont hate you. But i will not heal you! Unless ofc you are in range and i get rp's for it ;)
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Is this (http://xkcd.com/1759/) about right?
(Make sure you read the mouse-over, too)
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Well a little update.
So I have spent a few days making my own BBQ sauce.
Spent a few days at a friends house and we have something I really like.
The idea of this one is to put it on pulled pork. So its sweet with a little heat.
:D
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New year, new update. But not from me :(
Good friend Littelz has done a proper USA Texas BBQ and was kind enough to send me some photos.....
So enjoy and see how they do it over the pond!
(http://www.haitch.com/littel1.jpg)
(http://www.haitch.com/littel2.jpg)
(http://www.haitch.com/littel3.jpg)
(http://www.haitch.com/littel4.jpg)
(http://www.haitch.com/littel5.jpg)
(http://www.haitch.com/littel6.jpg)
(http://www.haitch.com/littel7.jpg)
(http://www.haitch.com/littel8.jpg)
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The warm weather is here, well it shouldn't but is....... Is my BBQ causing global warming?
(For those that want to know, since it only burns wood, that would be carbon neutral :P)
A small update, I did my new year BBQ at friend house, followed by a 6.5kg brisket done at my friend for his birthday.
No photos for this, but it was a start.
Anyway its a Ribs weekend, due to lots of people asking at work.
So next question.................
Do I need a bigger BBQ?
(http://www.haitch.com/20170219_120005.jpg)
Top rack:
Rib end and off cuts in pan, can use them later.
No rub ribs, wanted just the smoke to flavour them.
Bottom rack:
RIBS!!! With my rub on them.
:D
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Hi Guys,
Its a new day with a new BBQ cook.
We did baking for Comic Relief at work, so I took the word a bit further.
"cook (food) by dry heat without direct exposure to a flame, typically in an oven."
And you can have wood fired ovens, so technically my smoker is a wood fired oven.... OK?
So I did some BBQ, selling a plate of some ribs, beans, mac/cheese and corn bread.
(http://www.haitch.com/20170321_091025.jpg)
With a plate looking like this:
(http://www.haitch.com/20170321_110245.jpg)
And I won an award for it at work, so my bbq is officailly award winning. :P
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Did you get a diploma? You should! :D
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So no update, but wanted to tell you what I bought as a BBQ radio.....
https://www.robertsradio.com/uk/products/heritage/revivals/revival-istream-2 (https://www.robertsradio.com/uk/products/heritage/revivals/revival-istream-2)
(In black of course)
So this is what I listen to while doing the BBQ prep...
Have 2 bookings so far this year, but being asked if I can bring more in..
But my main focus is the other stuff that goes with BBQ, nothing worth showing for now.
Next update soon....
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wow, Looks cool!
How's the Sound? Does it have that warm Retro Feeling to it? What about the batteries? I hate mobile devices that have to be recharged every few hours.
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Great sound you would expect from a wooden box.
Normal every day batteries, not sure how long they last, but not replaced them yet.
Been out in the garden etc for about 10 hours so far.
I do use it on power when at home.
:D
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cool 8)
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Well, I am sorry for the lack of posts this year.
Been sort of quiet really, nothing new to tell.
I had a good time this year, not as much cooking at home as I hoped.
Went to the KCBS competition to look, my friend and I think we can compete.
So we tried to enter next year and already it is full, so we going to look around for another to go to.
Did a chicken test and I have to say the Bradley smoker works better on chicken than my pellet.
http://www.bradleysmoker.co.uk/index.php/bradley-products/food-smokers/4-rack-digital-food-smoker.html (http://www.bradleysmoker.co.uk/index.php/bradley-products/food-smokers/4-rack-digital-food-smoker.html)
We think as the bradley does not need to burn the wood to cook, where mine does.
Made some more sauce.
Done a few cooks at my friends ( no pictures really, sorry about that)
And I am getting ready to do my last cook of the year.
I am doing the same ribs,beans, cornbread and Mac n Cheese.
So probably not worth posting photos, will see what it looks like. :)
Have a great BBQ year ahead. :D
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I was looking at your photos again there are times when I think stuff looks a little burned. Your last ribs images for example - is this the photography, the rub itself (doesn't look like it), burned rub (thats what I think it is and what happens to me a lot when I use dry rub) or :O burned meat? I know, that some people like that "burned on the outside" style - so I am just asking if you went for it intentionally.
I try to stop grilling when bones turn black/burned and the meat is at 60-70% "max. color" - to say so. If I need the "burned" aroma I rather overheat the grill and burn some grillage patterns into the meat, then let it sit somewhere else at lower temperature.
Again - just asking, no offense meant.
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Hi Jor,
You are right they were over done. It was a test and for work, so worth doing.
Cooked for too long, normally I smoke ribs for 4 hours then wrap for 2. These were left in the smoker for about 8 hour.
Basically, threw them in and went to bed, took them out the next morning for work.
So they were not burnt, just over cooked and the smoke caused it to be a lot darker looking than normal cooking.
With wrapping you also get a chance to add some fat in the meat again and stop it taking on more smoke to the outside.
This is smoking, not grilling. So 110c is the highest it will get.
With the batch I am cooking tomorrow, I will do this the normal way and take a photo so you can compare.
And always happy to talk about it, need good and bad things said. :)
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Hi All,
As per the comments made by Jor, I have taken a photo of todays ribs.
Where the smoking process has been stopped after 4 hours.
This is what they should look like.
(http://www.haitch.com/Better_Rib_Colour.jpg)
Enjoy. :)
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... the smoke caused it to be a lot darker looking than normal cooking.
How did they taste after that long time in the smoker? The "smoke" flavour must have been very intense, I guess?
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This is what they should look like.
Uhhh... that looks tasty. Now a short round on the grill while they are still warm - have the sauce ready to apply and some cooled drinks in the fridge. Not to forget some nice bread. :D
Well... 2018 will be the year. ;) :P
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How did they taste after that long time in the smoker? The "smoke" flavour must have been very intense, I guess?
Not a great difference, as it is said, after 4 hours the meat does not take anymore taste.
It has gone as far in to the meat as it can.
So all you are doing is making the outside darker, by more smoke on the outsdie.
;D
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NEW YEAR, NEW START, NEW TOY!!!!!!
So not much to report, but lets get to show off the new toy I have ordered for my smoker!!! :D
https://greenmountaingrills.com/products/new-parts/accessories/wood-fired-pizza-attachment/ (https://greenmountaingrills.com/products/new-parts/accessories/wood-fired-pizza-attachment/)
So it converts my wood smoker to a wood fired pizza oven!
I will have to wait until it get here, I have done pizzas already, they were nice tasting, but had to cook for too long.
This should solve that!
Reports and update inc, when it gets here.
:D
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OK it is here (well been here for a few days, but first chance to fit it.)
(http://www.haitch.com/20180121_131510.jpg)
First problem, I have to remove all the thermal stuff, bit annoying but a 10 minute job.
Would rather leave it on, so I can swap back to smoker mode easier.
Also this fine british weather has decided to snow today.
It was suposed to be about 8c, but currently 1 and snow.
This very cold damp air will not help, but I should be used to that.
So I will run it later, throw a few shop bought cheap pizzas on and see how it goes.
If they cook OK will show a photo, if bad will just throw them away.
Never cooked pizza at 400c so I am sure I will get it wrong.
Note: After first test.
Well there was issues, simple reason it was too cold to do it.
Could not keep the stone temperature up when the lid was opened.
But the pizza stuff cooked nice and quick, so does work.
:D
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I don't want to spoil your fun, but it looks very shallow to me. Now I know those flat pizza-ovens but I have always been a big fan of stone ovens for Pizza. To my mind the dome like structure is the key.
Example:
(https://i1.wp.com/landhotel-altes-zollhaus.com/wp-content/uploads/2014/12/Steiofen5480a4b647586.jpg)
Nothing for your average garden etc. - I know. I am very interested in your results - especially when you make the step towards self made pizza!
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I agree, but it is an adapter to the smoker, rather than an actual pizza oven.
If I was to build, one, it woudl look like that.
Plus the actual fire is below this unit, where the smokers firebox is, so does not need that extra space to burn wood.
I just need to wait for warmer weather and see how it goes.
I an also use it for searing steaks, bread oven etc, so for a simple addition opens up a lot of possibilities.
:D
Oh a better photo, where you can see the glow of the fire below.
(http://www.haitch.com/20180121_154837.jpg)
OK, so this really shows I need to clean the smoker too.
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Quick update, did another shop pizza again, a little warmer (8c) outside and dry.
Stone heated up much better and kept a bit more heat.
So deffinatly will be really good in the summer.
:D
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I am sorry, I have not been good at keeping updates coming....
Anyway, lets give you a little update:
Pizza,
So I have a good dough recipe now that works. So getting better with those.
Still need the practice, but there is only so many pizzas you can eat while testing. :)
My cousin gave me a pizza oven, well when I got to see it, it was not.
But I have located a place that does good clay for them. So I am a little closer to getting all the bits to make my own.
BBQ
Did a brisket today (well last night) and some pulled pork.
By mistake (after chaning from pizza stone) there was a bit missed out, so it did more direct heat than smoke.
Even though the food was cooked well, the smoke ring was less than normal.
(Sorry totally forgot photos, as had friend visiting and 4 bottles of wine in a night makes me forget the odd thing)
So it was interesting to see this result, but the beef still tastes great.
BBQ Sauce:
Made a new batch of my BBQ sauce and I am happy to say, I can replicate it now very well.
We have a new way of sealing the bottles, so it will last for at least 2 years on the shelf.
(Watch the shops for it)
Update over, hope to give more details over the next few weeks.
Happy Smoking and Grilling.
:D
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Sounds great! What's the special dough recipe I wonder! ;D
We've bought a house, which will be build next year, so I have some time to ponder what kind of 'device' I want in the garden. 8) The ability to do pizza's there sounds appealing!
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Nothing special about it, it is a Jamie Oliver one.
Just worked better for me than other ones I have tried.
https://www.jamieoliver.com/recipes/uncategorised-recipes/pizza-dough/ (https://www.jamieoliver.com/recipes/uncategorised-recipes/pizza-dough/)
Others I tried were more sticky or did not roll out very well.
:D
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Well, it is going to be a nice day tomorrow, so thought I would do a couple of ribs in the sun.
(http://www.haitch.com/20180506_190608.jpg)
Just to prove I still cook. :D
Actually, 7 of these have been sold (they are giving me cash for doing it) by friends.
Good way to get a practice in, without spending too much cash. :)
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That sounds like a good deal :D
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Nothing special about it, it is a Jamie Oliver one.
Just worked better for me than other ones I have tried.
https://www.jamieoliver.com/recipes/uncategorised-recipes/pizza-dough/ (https://www.jamieoliver.com/recipes/uncategorised-recipes/pizza-dough/)
Others I tried were more sticky or did not roll out very well.
:D
Broken link alert! :P
I just do a basic dough with flour, a few drops of olive oil, salt and some luke warm water. Often even not going for any yeast. Quick and tasty!
The ribs already look nice! 8)
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Yes about broken link, but they have broken it.
Seach for pizza dough and get the same error. >:(
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Yes about broken link, but they have broken it.
Seach for pizza dough and get the same error. >:(
"Wod's BBQ Thread: the search for pizza dough".
Sound like a title for an epic and hopefully tummy filling sci fi film. Or is that just me? Must be time for food... :D
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I can confirm, that the link worked for a while. We are not chasing ghosts - it's out there, somewhere in the Internet!!!
:D
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OK, I admit it, I have a problem. I need help.......
So good news, the pizza dough link is working again... :)
The bad news I brought one of these:
https://www.kitchenaid.com/countertop-appliances/stand-mixers/tilt-head-stand-mixers/p.artisan-design-series-5-quart-tilt-head-stand-mixer-with-glass-bowl.ksm155gbca.html (https://www.kitchenaid.com/countertop-appliances/stand-mixers/tilt-head-stand-mixers/p.artisan-design-series-5-quart-tilt-head-stand-mixer-with-glass-bowl.ksm155gbca.html)
So the reason was for mixing the dough for the breads, going to try the odd cake etc, but mainly for bread.
Works really well with the dough hook and saves so much time. ;D
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OK, new new issue.
It is getting bad, I need help! (with the eating)
So a friend has got one of these and I am really tempted.
https://uk.uuni.net/ (https://uk.uuni.net/)
Good price, same wood pellets my smoker runs on.
Can leave my smoker as a smoker and convert when needed.
Should I get one?
(Lets be honest, I am going to buy one, I just don't know when)
;)
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Not brought one yet..... I think the key word is yet...
But been using mind for breads, working well. I just need to ge the crust right, still a bit too soft.
(story of my life ;) )
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That pizza dough recipe is pretty similar to what I use when I do a quick pizza. I just don't add any sugar and sometimes add the pizza herbs to the dough.
Been working on some different bread recipes lately. Seeing how they work out with longer proofing (what is the proper british word? proofing, proving or blooming). My focacia's are getting quite big and fluffy, which is good. :P I'll try and remember to make some pictures next time.
We also did a bread workshop where we learned about the proofing and what makes it work, up to the chemistry and science behind it. It was pretty cool.
Next year i'll start my bbq addication, once we get our own garden and I can set up something in there. Thinking about a good 'stone' oven/bbq that can just stay out there. Something that can withstand the Dutch weather so I don't have to move it around all the time.
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(what is the proper british word? proofing, proving or blooming)
Simple answer, depends who you are for what term you use.
I say proove the dough, but I buy proofing baskets.
Just seems to be a local term depending where you come from.
But I have never heard blooming used.
;D
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https://uk.uuni.net/ (https://uk.uuni.net/)
Good price, same wood pellets my smoker runs on.
Can leave my smoker as a smoker and convert when needed.
Should I get one?
(Lets be honest, I am going to buy one, I just don't know when)
That was today when I ordered one. :)
Will give updates in a couple of weeks, when I have had chance to try it. :D
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So update on new pizza oven.
Worked really well, you do have to add fuel, allow heat up, then cook pizza in a couple of minutes, close up and restock and run again.
I can recommend one of these, if people want to.
I still want the proper pizza oven that is an oven, but for quick pizzas this is great.
Portable too.
Couple of photos:
(http://www.haitch.com/20180825_202808.jpg)
(http://www.haitch.com/20180825_183340.jpg)
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OK, so thanks to Muy I have a few more photos to share:
Pizza oven at full flame:
(http://www.haitch.com/DSC_0017_1.JPG)
4 Pizzas:
(http://www.haitch.com/DSC_0013_1.JPG)
(http://www.haitch.com/DSC_0014_1.JPG)
(http://www.haitch.com/DSC_0015_1.JPG)
(http://www.haitch.com/DSC_0016_1.JPG)
And Finally brisket in pitta bread (Bread done in pizza oven too)
(http://www.haitch.com/DSC_0011.JPG)
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There was a Food Festival today in my home town… why don't you attend one of these with all your equipment and skills and make some cash? ;)
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Well it is a bit late telling me now! ;)
Cost of getting there would wipe out any profit :-\
But such a good idea. :)
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OK, new year, new month, well almost the start of the year.
So, not much to report so far. But I thought I would post a little news......
So my friend and I have entered a KCBS (Kansas City Barbecue Society) competition.
This has lead to lots of practice and testing.
Friend brought a new smoker and I have been ordering thermometers and wood and little fun stuff as if they are going to stop being made. (resists Brexit joke)
The competition is at the end of May (24th to 26th of May)
http://brewnq.co.uk/ (http://brewnq.co.uk/)
So either we will do well (middle of the scores is a win for us) or we just come last.
So if we come last, I will just be so upset, I will tear down the forums, the game, the guilds, the servers and be generally annoying. ;)
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Wow, crossing fingers! What’s your team name?
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Team name is "Heck of a Dish" it is a play on my friends name.
If I come last, do not say anything! ;)
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Team name is "Heck of a Dish" it is a play on my friends name.
If I come last, do not say anything! ;)
Your wish is hereby granted.
I don’t really know, what’s so scary saying "anything", but if you’re kinda allergic to that one word - I won’t use it. No problem. All the other words are left, so I am sure, that I can voice my opinion in a proper way ;p
And no - you can’t change your wish or have a 2nd one. Muhhhahahahahahaaaaaaa ,D
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Looking forward to hear how it goes! And rooting for you, of course :D
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Results are in.....
Team name "Heck of a Disk"
First time competing ever....
https://mms.kcbs.us/members/evr/view_scores.php?org_id=KCBA&evid=41051547 (https://mms.kcbs.us/members/evr/view_scores.php?org_id=KCBA&evid=41051547)
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Grats on not coming in last in any category! :D
How was the experience?
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(So no comment about the bread one then? ;) )
The weekend was very stressful and I only had about 6 hours sleep over the 3 days...
I know we enjoyed it, but it is one of those things where you look back on it and say what a fantastic time it was.
But on our first contest to get a first place and a walk to the stage made it all worth while.
Everyone knew it was our first time, so big credit there and big credit for 10 in brisket too.
Considering that one team are number 6 in the world, this was not an easy thing.
We will be doing it again, as there are about 6 contests spread around the UK in a year.
Will let you all know if we do.
:D
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Congrats! Sounds like a nice challenge! And we all know bread is the most important challenge of them all, you can eat it all day everyday! 8)
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Your team got 92,4% compared to #1 - what a close competition. Big gratz for that and the #1 in bread ;)
Can you think of any major issue you'll work on?
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Your team got 92,4% compared to #1
Only a German would take it to a percentage. /hugs Jor ;)
So basically we failed on 2 main points:
1, Unusual flavours, we designed our own sauces which taste great, but can take a few goes to get to like. Judges only get 1 bite as a test.
2, Over cooked, now, we entered stuff that was perfectly cooked (for general usage and parties etc) but for the judges this can considered over cooked. So we need to put a slightly chewy version next time.
There seems to be we did not do enough salt and sugar, second we need to give more texture.
My friend has still got to send me the comments slips and we need a sit down talk about it.
But from what we know, we can easily change these things next time.
:D
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nice one congrats on the best bread! :D
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631.8856 as a raw number couldn’t do the trick for me, so I went for the percentage values /shrug If that’s typical German ... then I got a really good excuse for my behavior. Personally I felt kinda smart doing this /blush ;p
Flavours, yeah. I attended a BBQ "training" and the teacher told us, that it took them quite a while to find a good base BBQ sauce for competitions like yours. And for me personally dips and sauces can make an average BBQ a great one and and can destroy an otherwise perfect piece of meat. I also noticed the tendency of stronger, more spicy sauces in the last few years.
Over cooked? Really? In a BBQ competition? To me this is complete bullsh*t. BBQ was invented to make pieces of meat usable that otherwise would gone wasted. It is the #1 goal of a BBQ to produce stuff, that you can easily chew. And if that needs 24 hours at 40°C - so be it. Most people can’t tell BBQ apart from GRILL, but BBQ judges should be able to, seriously. Of course putting the meat on a grill for a short amount of time can produce that desired "roasted" effect and taste, but a proper BBQ treatment won't produce "burnt outside, raw inside". /grumble
Of course one can mix it an do a "BBQ grill" event, warming up steaks first for a short time (in BBQ terms) - until a certain core temperature is reached and then you move them to a 2nd grill, that is really super hot. If you do it that way and keep the steaks at 7cm or more they get that "bloody" texture inside, that so many people desire these days while still being close to or beyond "English". This was the #1 thing all the other participants in that BBQ training wanted to eat /rolleyes. I went for the salmon they left unnoticed instead ;)
I agree... sounds like you can easily adjust stuff - keep us updated on the next event so we can cross fingers for you!
/hug
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Forgot to show this. :D
(http://www.haitch.com/hipflask.jpeg)
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Nice one! For them boring workdays? :)
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Cool! 8)
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forgot to show the bread also :)
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Well this is the problem, the bread went away, was judged on texture, taste and crust.
After it went to the judges, I never saw it again. :)
Anyway here you go the only photo I have...
(http://www.haitch.com/Bread.jpg)
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Did I mention, that my wife kinda requested a better grill so we can use indirect heat and there’s no fat dripping on the charcoal and no flames and no smoke, that might cause cancer? ::)
I thought one can grill with an offset smoker and bought a rather cheap one. The truth is you can’t. At least not if you just use the side fire box. To sum it up: I learned a lot over the past weeks about the Do’s and even more about the Dont‘s (do you spell it like that?) when using a cheap stick burner.
For grilling I now use a massive cast iron grill plate in the main box with charcoal underneath, so that’s ok-ish.
As for BBQ: did 6-0-0 ribs and some pork roasts just to get the hang of it. Completely different approach compared to grilling and a fun hobby for the weekend.
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Yes, slow and low is a very different way to cook.
If you want to do it more seriously and have any questions, I am happy to talk to you and help.
;D
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Yes, slow and low is a very different way to cook.
If you want to do it more seriously and have any questions, I am happy to talk to you and help.
;D
Thank you :) First problem: the meat cuts are different in Germany compared to the way US butchers work. There is no „brisket“ for example. I am trying different local shops at the moment to get a feeling where I can order what kind of meat.
I kinda settled on charcoal as „fuel“ - my neighbors don’t respond very positive to smoke at all. Most coal briquettes I tried have a bad smell, although I am not done with the expensive ones and coco seems to be good, too. Wood sticks on the other hand don’t burn very well in my SFB (cheap smoker problem I guess). So it’s charcoal plus very small pieces of wood.
So for now I buy small chunks of meat, try different rubs and try to get a feeling for the smoker. I don’t feel confident enough for big and long jobs.
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I am not sure why you can not get brisket. It is basically beef belly. The same cut as in a pig belly.
The outside meat of the ribs.
Now you have a packer cut, this is a bit different, this is a special cut from the front are of the cow.
I have to order these from my butcher, not a normal cut to have in the shops.
I have had some good success with some charcoal briquettes, as you can count them and put up a fixed amount.
I started with 20 and added 10 every 45 minutes with a lump of fresh wood, this gave me about 110c cooking temperature.
I would suggest trying pork shoulder first, it is a good piece of meat that is hard to get wrong.
Smoke for 4 hours then you wrap in tin foil and even put in the oven inside.
Since you have wrapped in foil, it wont benefit from much of the smoke from the bbq.
So have 4 hour fun in the evening smoking and drinking.
Wrap in foil.
Then put in the oven at 00:00 and leave for 10 - 12 hours.
Rest for 2 hours
Pull apart, removing large lumps of fat and any bones if there was some.
Now on to rubs.... ( how much time do we have? )
OK I go with a kansas style rub for pork (paprika based, that is sweet and hit of spice and chilli)
Beef I go for central texas style (Mainly salt and pepper)
If you get a rub of the net to start with, be careful as the american rubs will have double the amount of salt and pepper we would expect. So half those in the recipe.
So found this on wiki
https://en.wikipedia.org/wiki/Cut_of_beef (https://en.wikipedia.org/wiki/Cut_of_beef)
Where it has German and they say the cut is Rinderbrust
Where the pork is a bit more basic.
https://en.wikipedia.org/wiki/Cut_of_pork (https://en.wikipedia.org/wiki/Cut_of_pork)
Where it is the shoulder or blade.
Oh found this:
https://www.noordinaryhomestead.com/auf-deutsch-pork-cuts/ (https://www.noordinaryhomestead.com/auf-deutsch-pork-cuts/)
The called it a Kotelettenstuck.
I hope that helps. :D
If you want to talk Jor, we can chat on Whatsapp or Skype if you need. :)
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As for the brisket: this is what I thought, too. The videos I saw showed a different piece of meat to what I get when I order „Rinderbrust“. This might be the „full packer“ you mentioned. I didn’t work with bigger pieces of meat before - I.e. I didn’t cut the steaks myself but bought them from the butcher. And we are usually not enough people for bigger roasts - or we would eat several days from the same piece of meat ;)
So this is something I have to learn and at the moment it’s a bit confusing.
Here you can see - clockwise - some ribs (roughly 5-0-1), beef („Kugel“ - „rump/thick flank“) and pork („Kamm/Nacken“ - „Blade/shoulder“). So yeah, it works and you can eat it, but it feels quite experimental to say so.
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Ribs looked good, hard to check if they are done, as it is all about the feel. But they look like they wobble.
Beef has nice smoke ring, hard to see what it is like, as not a good cut for smoking.
I have done flank before and it does really taste good. :)
Pork I would say is under cooked for pulled pork etc.
So my main question is, did the beef and pork get to an internal temperature of 91c?
BIG TIP FOR THOSE BIG MEAT COOKS
Get a vacuum sealer.
http://foodsaver.co.uk/products/foodsaver-stainless-steel-vacuum-sealing-system-with-roll-storage-ffs005/ (http://foodsaver.co.uk/products/foodsaver-stainless-steel-vacuum-sealing-system-with-roll-storage-ffs005/)
So when I cook a big piece of meat, I take what is left, make in to single person portions and vacuum seal then freeze.
Keeps it really good, maintains the smoke flavour and boiled in water for 5 mins defrosts and heats back up.
;D
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No, I stopped way earlier according to this site:
http://kerntemperatur.org/infos-tipps/liste-kerntemperatur-uebersicht-fleisch-braten/
I didn’t plan to do pulled pork or brisket, I was going for a „normal roast“ done in a smoker - starting with cooking times of 4-6 hours and see how it goes. When you train for marathons you don’t start by running one, right? ;)
Ribs were done, but still chewy. „FOTB“ is something that I’ll try next time. Was hard enough to get bigger chunks of spare ribs, usually they sell pre-cooked meat or small pieces of baby back ribs.
I will continue to try stuff, that needs a little longer until I am confident to try a 10-12hrs job. Next problem: I’ve got no idea how a good brisket should taste and feel like. I like about 10% of the pulled pork that I get served in Germany. Most of the stuff is very dry, tastes strange or they put lots of BBQ sauce on top so I can’t taste the meat.
Thanks for your tips!
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Yes, you stopped for usual cook times.
With the brisket and pulled pork, you almost over cook it.
Then the meat will break down and be able to pull it easier.
Brisket should taste like beef, I mean beef, strong beef taste.
Then the slices should be able to hold together, only come apart with a gently pull. It will be about 91c, but that is the practice in judging it.
Cook the pork to 91c, then while warm pull apart and cover lightly in a BBQ style sauce you really like.
I would suggest the paul newman if you can get it.
https://www.newmansown.com/food/type/barbecue-sauce/ (https://www.newmansown.com/food/type/barbecue-sauce/)
As these are not overpowered with smoke taste. Many of the sauces sold are just too much smoke and sweet.
But pulled pork does not have a lot of taste, so very easy to smother as you have seen.
As for ribs, they should not be fall off the bone for competition. That is overdone.
But if you want that, you have to braise the ribs for an hour or two.
This can be done with a little liquid in the wrap at then end.
Or in a dish, little liquid and cover with tin foil.
And with smoking, I found jumping in the deep end better, as small cuts dont react the same or even taste the same.
A small brisket or pork is too easy to dry out etc.
;D
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It would also help if my family would appreciate beef and not only pork and chicken :-[
And I am not even starting on lamb... which I like very much. ::)
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Bought some meat for the weekend. Just for fun. „Dicke Rippe“ und „Nacken“ (https://www.fleischtheke.info/sonstiges/technologie/vergleich-fleischteile-deutschland-usa-beim-schwein.php) which are thick ribs from the lower pork shoulder (picnic shoulder sounds funny) and a piece of the upper/Boston shoulder. Will rub tomorrow and see how it goes.
Also I got some Marabu and acacia charcoal to burn which is a change from what I normally use.
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Hard to work out what part this is, too many names for the same thing.
But I am assuming this is a blade roast cut with the ribs.
Should be good eating.
;D
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Here are some pics. The ribs are from the breast area, so rather big bones and lots of meat with some fat.
I use charcoal to burn as I am really really lazy and my neighbours are kinda allergic to smoke. Also my smoker is a cheap one and doesn't burn wood sticks very well. So I missed the right time to refuel the SFB by 1 hour and then overdid it. /rolleyes The water box in the smoker saved me and the meat, but the smoker kept going 4 hours afterwards ;) Total time on the grill about 6 hours.
So far I like that BBQ thingie as an additon to grill stuff, but I might have bought the wrong device for my lazy approach...
As for seasoning: SPG on the ribs, a bought rub on the shoulder piece. 24hrs in the fridge, 3hrs warming up at room temp before putting on the grill. Last hour with 2 thin layers of BBQ sauce on the ribs.
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Enough meat for yesterday evening and lunch today :D
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They look good, does look like the spare ribs off a big pig. So plenty to get your teeth in to :)
Can see a bit of a smoke ring too, so they had some good smoke going in.
But it is all about the taste and they look like they taste great :)
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Ordered 3 different rib cuts - just for the fun. Got mini baby backs mostly so I’ll try those tomorrow. Already rubbed with Magic Dust, which I got for birthday. Never did a really thick rub before, but decided to do this time. Will use Butchers Paper for half of the meat to see and taste the difference.
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When are you going to try this?
Photos and want updates ;)
What is in the "magic dust" as there is a few around and wondering if it is paprika based etc.
:D
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For Jor, but useful for others.
Showing the stall.
https://bbqonmain.com/brisket-stall/ (https://bbqonmain.com/brisket-stall/)
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When are you going to try this?
Photos and want updates ;)
What is in the "magic dust" as there is a few around and wondering if it is paprika based etc.
:D
I had to split the events as some people couldn't make it to the 1st. So did all the baby backs on the 1st, but they came out rather dry :(.
Today we'll have the other 2 rib cuts, some bought and ready-2-grill ribs we found in the freezer, 2 kinds of sausage, baken-wrapped cheese-filled mushrooms, potato salad, buttered corn and bread. Ofc there will be beer and wine ;)
The problem: around 4:00 we'll have some cake - which also looks very promising and I can't imagine right now, what my stomach will say about this massive offer in the late evening... ??? ::)
Magic Dust:
https://www.amazon.co.uk/Marinade-Magic-Dust-Gew%C3%BCrzmischung-Ankerkraut/dp/B00CRA8H1U
https://www.amazon.de/Ankerkraut-Streuer-Grillmarinade-Gew%C3%BCrzmischung-Zubereiten/dp/B00NEG6SX0
They mix the rubs differently in different countries afaik as people season differently. So the UK Version might differ (slightly) from the German one.
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For Jor:
Beef cut against the grain.
https://www.wikihow.com/Cut-a-Brisket (https://www.wikihow.com/Cut-a-Brisket)
And your rubs seem to be Kansas based rubs, high in paprika. What I like on Pork :)
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Franklin talking about trimming.
https://www.youtube.com/watch?v=VmTzdMHu5KU (https://www.youtube.com/watch?v=VmTzdMHu5KU)
https://www.youtube.com/watch?v=sMIlyzRFUjU (https://www.youtube.com/watch?v=sMIlyzRFUjU)
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As for the rubs: I dislike the heavy rubs, as they kinda kill the meat flavour. I tested magic dust, as this seems to be THE goto rub for most Americans. Usually I season with salt, pepper, garlic as a base rub and add some more stuff depending on meat, personal taste, mood, weather etc.
Also if people give me rubs as present I ofc use those, too ;D
In general I stay away from sweet stuff like honey or sugar.
This is what I tell my guests: If you absolutely want to kill the meat flavour on your piece you can do that with a strong BBQ sauce and some spices, but leave my piece alone.
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https://www.youtube.com/watch?v=sMIlyzRFUjU (https://www.youtube.com/watch?v=sMIlyzRFUjU)
Hm, I think I get your point. The piece of meat I bought might have been a tiny part of the 2nd half of a normal size brisket with point on top and flat on bottom. I can’t remember what side I used to look for grain, but most likely it was the flat side. Since grain is different on point and flat afaik... you always cut one part with and one against the grain but on the point side people usually cut against the point grain, right.
Either way - my mini brisket was heavily overcooked at 95°C and cutting this or that way couldn’t change that. Next time I will set a temp alarm on my Thermometer at 90°C and see how it turns out.
I already got another piece of meat, this it what it looks like. Since I wanted a bigger piece I went for a „Bug“ piece that looked nice. Reminder: no US/UK cuts here in Germany. Now you go figure what kind of meat and cut that is. :P
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Reminder: no US/UK cuts here in Germany. Now you go figure what kind of meat and cut that is. :P
That is a problem, as when I purchase brisket, it is a minimum of 5kg.
1kg cut is hard to work out where from the forequater it came. :-\
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3-2-1 ribs from today
#foodporn
;)
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That's looking really good :D
How was the feel, only way to tell rather than temperature?
There is a nice glaze to them, but does look more runny than sticky.
Looks like you have some real nice ribs :D
(Can you reduce photo to 25% of original, then you don't have to download to shrink, it is what I do to make it easier on forums. ) :D
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It is now 5 months from competition and we needs to get some.
So we start again. But I am leaving the blog link here too
http://heckofadish.com/category/food-post/ (http://heckofadish.com/category/food-post/)
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Well I guess this is no surprise, our competition has been cancelled this year. :'(
My friend had brought a new pellet cooker too ready for this. A Traeger Ironwood 885 with D2 Wifire Controller.
But it is not wasted, he will still use it at home.
So we are going to try and find a competition later in the year when all the madness has died down.
;D
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Well, it seems with the lockdown, Jors thread...
https://tda.nu/forum/index.php?topic=5662.0 (https://tda.nu/forum/index.php?topic=5662.0)
Seems to be where it is at...
When we are released from the lockdown, I need to get back to BBQ.
Friend found a supplier of Wagu Beef, really need to try that.
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Little update.
We have a public holiday on Friday.
Most of the neighbours have spoken and suggested afternoon tea for everyone.
The idea is you set up in your front garden and people will walk up and down the street saying hello.
I thought.... good excuse to bbq. ;D
So I have ordered the usual cuts of beef and pork, will smoke them and then set a table up.
People can try it as they pass and I can hopefully get some random feedback of what the "Public" thinks.
Will see how this goes....
;D
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Not much to report. Did some BBQ for the street party.
I had a problem with the smoker, so I need to order new parts. I was surprised to see I have had it 4 years now. :)
Not much to tell, but did a few bits without any rubs, to please the locals :)
(http://www.haitch.com/20200508_154921.jpg)
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That looks nice! ;D
I've got mould in my smoker. Never had that problem before. But I am used to my stainless steel grill and that minimal cleaning philosophy of smokers looked very strange to me from the first moment on. I want something, that I can put in the dishwasher (stainless steel grillage) and want to utilize a wire brush to get off remains. That "you need the patina" talk is rubbish.
A bigger kettle grill suitable for nice indirect grilling can do BBQ, too. At least there are tons of videos available on that topic. My problem: I want to use charcoal rather than briquette and don't know, if that would work for BBQ and how you could handle refilling (if that was even necessary). I mean... you have to open the whole thing to put more charcoal in, right?
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I have used my 57cm weber to do indirect, it worked well, but you need the good grill.
I used the side baskets, so you need the grill with the lift up sides, so you can add more as you go along.
https://thebbqshop.co.uk/17436-57cm-stainless-hinged-grid-bbq-accessories (https://thebbqshop.co.uk/17436-57cm-stainless-hinged-grid-bbq-accessories)
I have seen the snake method, never tried it, but that does need briquettes.
I have not had the mould problem, my friend does.
The difference is, he will finish cooking and close the door.
I will run mine for 15 minutes over 200c to burn off any left over food etc.
;D
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Well, I do BBQ at 110-130°C. I am far, far away from 200°C. As I only burn charcoal I cant even get my smoker to that temperature. And when I burn wood, my neighbours complain about the smoke. So yeah, that might be a problem. :-[
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I still think loading up some charcoal, open the dampers and chimney, you will get some heat that will dry out any left over food inside. Which is all you really want to do.
Can try brushing most of it off and should prevent mould returning.
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New week, new BBQ.
Not much in the photos, as they sort of look like the last....
But I am experimenting with "Hot and Fast" rather than "Low and Slow"
Basically you are cooking at 165c rather than 110c.
Worked ok so far, but need to keep trying.
With this method you need to keep spraying or mopping the meat.
I was happy with the nice crust on the meat I got. But not as good as low and slow.
So when I can, 5kg beef and 5kg pork and try again.
I feel I will need to inject and mop a lot. But really want to see the results.
;D
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Photo:
(http://www.haitch.com/20200523_161827.jpg)
Not the best, plus rained a lot.
So the only one I really got.
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wohoo. 165°C is really hot for BBQ. I tried around 135°C and that worked well. You save some time and it's not too far away from 110°C. What you might wanna try: Start real hot - i.e. 200-250°C - for the crust and then let the grill/smoker cool down to 110°C to slowly cook the meat inside. I want to try that... I mean, you do it all the time when using an oven... so it should work.
Problem: how do you do it with just one grill? You can't just lower temp like you do on your kitchen oven.
Afaik you got more than one grill - so go for it! If you are done with the meat and it sits in the 110°C smoker, use the hot grill for sausages and snacks! ;)
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135c is a common temperature to cook at, many people do.
The barrel smokers usually run that hot.
With tougher cuts like brisket point, it does need a long time to break down the meat and become tender.
So with these higher times, wrapping and resting becomes far more important.
In someways you dont save as much time as you think.
You also get less smoke penetration, as the wood is getting a better combustion and less smoke.
With my type of smoker, it is easy to program the different temperature. Can even time that through the app.
But charcoal or wood would be harder to do.
Have to let it almost burn out and then slowly add coals to keep that low temp.
I will try again with 165c with the same cuts I normally use.
See if the larger cuts of meat handle this higher temp.
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My new kettle grill arrived today - I am doing the "burn in" atm. Roesler F60 Air. It's heavy, it's big and let my have a look into the future: there will be meat. ;)
It sits at 300°C atm, I am burning charcoal. So far everything looks good.
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Oohh new grill!
I did not know you were treating yourself. :)
Took a quick look, looks nice and all the fun bits you need for offset grilling.
Look forward to seeing what you do with it. ;D
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Oohh new grill!
I did not know you were treating yourself. :)
Took a quick look, looks nice and all the fun bits you need for offset grilling.
Look forward to seeing what you do with it. ;D
Funny thing. Had a talk with a colleague and he complained about his father in law always stalling things badly. So with 2 free days last week (I just had to take a break from work) I thought it would be the perfect time to not stall on the what-grill-do-I-really-want question but to trust my gut feeling. I always hated kettle grills because I didn't know where to put the lid - and that problem is gone here. So when I saw it for the first time I thought - hey this is smart! I want one! And didn't buy. I then found out, that you can fold the grate and put in the dishwasher. Call me silly, but I like the idea of a clean grate when I put my meat on it. I hope, it will serve me well over the next few years.
1st grill test was very successful. I bought 2 lamb chops - already with some marinade. I took off most of it, flipped them for about 3mins directly over the hot charcoal and set aside on an indirect spot. Tried the 1st one after a few minutes - wonderful. Tender, but not "melting", very few slightly chewy bits. 2nd one after 10 more minutes. I expected a disaster - but it was wonderful, too. Keep in mind - on steaks personally I am looking for the point just before well done. To my mind the meat is most tender at that point, while early and late rare stages got another "bite" feeling towards "raw". Think of sushi vs. buttery smooth and tender fish. Sushi has a certain "raw" feeling. Just when this raw feeling in the meat is gone --> perfect steak for me. And I can happily live with well done, especially when this adds more "meaty" flavour. It's overdone when it starts to get dry. So compared to other people I get a wider comfort zone around the well done point. Most restaurants and even steakhouses can't do steaks the way I like them, although I explain it every time. 80% of the time I get burnt-ouside-raw-inside, the others are dry and dead. Frustrating. Why do people even burn their steaks on the outside? Dark, roasty brown - nice. Flavour! But pitch black? Better eat charcoal right away if you like that - it's way cheaper than a good steak.
Today I tried to get the kettle into BBQ temp range - no chance. 200-250°C with a full load of pre-heated briquettes no matter what I did. With only half of the coal left I added a few coco briquettes while still having everything pretty much closed. After a while it settled at around 150°C on the lid thermometer and a tad below 135°C at grate level, which is fine by me.
2hrs+ into the cooking it looks like this. I will go the most easy and most lazy way: I'll do nothing to the ribs until they are almost done. Then coating with some BBQ sauce for the last 30mins. As with the baking I am looking for very basic and easy stuff. If it even looks or sounds stressful I won't do it. I'll take care of the temp and give it the time it needs and hope for good food in the end. ;)
Have a nice weekend!
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1st "classic" grilling was only so-so. I had for about an hour 200-250°C, but then the temp dropped. I wasn't expecting that. Refilling and heating up again took quite some time, so it was a very late lunch. Indirect grilling worked well. I messed up with the steak - decided to try "backwards", but need more practice with that. Came out very well done. A chuck eye is only about 2,5cm-3cm thick here in Germany, but it's good meat and was on sale... Next time I'll do it "forward" with just a bit of resting.
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Yum. That stuff all looks really good. Garden will be done next week, then it's finally time to consider my garden kitchen. Looking at several options, but atm a kamado style bbq (green egg / bastard) seems to fit best.
I want to be able to do:
- oldschool bbq
- make pizzas
- bake bread
- and lots of other stuff.
Preferably in the one thing. So if you have any input, even if its, don't get one device, get multiple, I'd be interested in hearing how and why!
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Sounds like you already want a Big Green Egg. ;)
The only issue I have heard about them is they are hard to top up with coals.
So the kettle style grills, you usually have the grate that lifts up at the sides for more coals or wood.
Ceramic BBQs often struggle with topping up, so keep that in mind.
Low and slow, you could be cooking for 12 hours and having to lift out bits to top up can be a pain.
Saying that, you only really talk about grilling. So the 1 hour cook time is all you need there.
I would be interested to hear what Jor thinks, he uses a kettle more than me, I only grill on mine.
Pizza is in the uuni and smoking/baking in the big smoker.
;D
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Haha, it does seem like I'd want one. But thats quite a price to pay, so still considering my options. Using a very basic bbq atm. So I'm still looking into different options and pricepoints. 8)
Would indeed like to hear what Jor thinks. Especially thinking about the baking and outdoor options.
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You can get other brands of kamado ceramic bbq grills. So if that is the sort you want it is worth a good look around.
;D
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Hey there,
I finally got the darn snake/minionring working. Still dislike the smell and the coal-flavour is mjeh, but I got something to work with. Basically I needed more coal to get things running smooth and a higher temp at the start. Rule of thumb: 2 rows of coal for the kettle, add more for the meat. And you need that water-pan. With some good amount of charcoal to start and 2 rows of coal the kettle sits at 125°C on the internal thermometer and around 100-105°C on grate level. 2,5 rows give 125-140°C at the lid and around 105-110°C at the grate WITH ribs in the kettle. I'll try 3 full rows with 2,5-3kg pork this weekend and will see, how it goes.
@Aerendur
In german bbq forums they say "a kettle can do everything" and to my experience it really is a good allrounder. With a pizza stone you can bake bread - I did it a lot and it works quite well most of the time. They even sell "pizza rings" (just google it) and people posted videos of burning wood sticks to get to and over 400°C. I am ok with a more casual setup, as having good pizza dough is equally important to me - not just the oven ;)
Classic grilling is ok on a kettle, I just dislike the smaller distance from coal to meat compared to my other grill.
BBQ... well, I still experiment, but it works. Charcoal with continuous refill works, but I want a more unattended approach with a more stable temperature. I only got that working with briquette.
Happy grilling!
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Pulled Pork
Started yesterday evening 22:45 after I noticed, that my test-snake didn't shut off with closed vents. So I thought I might as well let the thing run over night. 3,3kg pork. I used charcoal all the way and am really, really happy about that. Middle right image: 7:30 in the morning, closing in to 9hrs into the cooking. 70°C core temp - wrapped it in foil and let it sit on the grate as long as it needs.
Have a nice weekend!
Update: I expect a core temp of 81°C around 12:00. Looking good so far.
Update: 15:00 core temp is 95°C - done. A bit over 16 hours cooking time. Guests arrive in 2-3 hours. I am ready to serve some meat by then :D
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The final result: 1/4 pita bread, some salad, the pulled pork and some BBQ sauce. Yummy.
Crust could have been a little darker, but to me it was ok. I didn't use glaze or BBQ sauce in the end - everybody could season to its own taste and preference.
I am happy with the result, but I am out of charcoal now :(
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Made some pulled pork and pulled beef this weekend. Kettle ran for 28 hours due to me being silly. The result is ok, though.
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Wow so this been nearly a year since I last posted.
I have been speaking to a friend about a new off set smoker, or weber smoky mountain.
Did a cook over the past weekend, neighbour's son wanted to see stuff being cooked.
So did my usual, ribs with my rub, pork pepper and salt, the my brisket.
I also cursed some brisket over the past week, so that became corned beef and pastrami.
Sorry no photos, but as things open up I thought I had better get cooking again.
The main panic was the broken on/off switch on the smoker, so had to repair that first.
But gave me a buzz to try things again, so will have to start doing more and back to the photos. :D
;D