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Author Topic: Wod's BBQ Thread  (Read 11133 times)

Mambopoa

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Wod's BBQ Thread
« on: 03 December, 2015, 01:11:51 am »

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

:D
« Last Edit: 10 September, 2016, 08:24:07 am by Fenderon »
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Joric

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Re: Wod's BBQ Thread
« Reply #1 on: 03 December, 2015, 07:16:41 am »

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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Mambopoa

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Re: Wod's BBQ Thread
« Reply #2 on: 03 December, 2015, 07:16:08 pm »

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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Re: Wod's BBQ Thread
« Reply #3 on: 03 December, 2015, 09:51:16 pm »

Sounds good. So next time I visit your place you will do a monster BBQ?  :P
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Erebird

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Re: Wod's BBQ Thread
« Reply #4 on: 04 December, 2015, 03:31:49 pm »

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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Mambopoa

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Re: Wod's BBQ Thread
« Reply #5 on: 04 December, 2015, 05:02:06 pm »

Paprika, Brown Sugar, Salt, Pepper..............All I am going to list.  :P
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EchelonIV

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Re: Wod's BBQ Thread
« Reply #6 on: 04 December, 2015, 05:25:41 pm »

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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Joric

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Re: Wod's BBQ Thread
« Reply #7 on: 04 December, 2015, 06:27:33 pm »

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.
« Last Edit: 04 December, 2015, 06:34:13 pm by Joric »
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Erebird

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Re: Wod's BBQ Thread
« Reply #8 on: 04 December, 2015, 07:36:15 pm »

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
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #9 on: 04 December, 2015, 08:07:19 pm »

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
« Last Edit: 05 December, 2015, 12:46:45 am by Mambopoa »
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My name is Wod, but most people just call me Wod.

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EchelonIV

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Re: Wod's BBQ Thread
« Reply #10 on: 04 December, 2015, 10:52:49 pm »

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
« Last Edit: 04 December, 2015, 10:54:31 pm by EchelonIV »
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Re: Wod's BBQ Thread
« Reply #11 on: 04 December, 2015, 11:51:27 pm »

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
« Last Edit: 06 December, 2015, 10:03:34 pm by Erebird »
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Re: Wod's BBQ Thread
« Reply #12 on: 08 December, 2015, 09:33:25 am »

Paprika, Brown Sugar, Salt, Pepper..............All I am going to list.  :P

Brown sugar was always Keith and Micks favourite.
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #13 on: 08 December, 2015, 02:44:59 pm »

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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Re: Wod's BBQ Thread
« Reply #14 on: 08 December, 2015, 06:57:53 pm »

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.
« Last Edit: 08 December, 2015, 06:59:34 pm by delay »
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