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Author Topic: Wod's BBQ Thread  (Read 159009 times)

Mambopoa

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Re: Wod's BBQ Thread
« Reply #45 on: 21 February, 2016, 11:02:49 PM »
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)

Ribs

Rib Tips

Pork Belly

Full shoulder


« Last Edit: 24 February, 2016, 01:41:56 PM by Mambopoa »
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #46 on: 21 February, 2016, 11:06:01 PM »
Ooops clicked again.
« Last Edit: 21 February, 2016, 11:10:31 PM by Mambopoa »
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Audhild

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Re: Wod's BBQ Thread
« Reply #47 on: 22 February, 2016, 03:11:23 AM »
Thanks for making me hungry in the middle of the night..  >:(
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Peey

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Re: Wod's BBQ Thread
« Reply #48 on: 22 February, 2016, 03:51:56 PM »
I need to by a grill right now!
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #49 on: 16 March, 2016, 11:10:52 PM »
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
« Last Edit: 17 March, 2016, 11:25:16 PM by Mambopoa »
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EchelonIV

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Re: Wod's BBQ Thread
« Reply #50 on: 19 March, 2016, 09:02:19 AM »


+



+

random  vegetables    = nomnomnom
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #51 on: 19 March, 2016, 10:36:32 AM »
Need more info....... How was this cooked on BBQ etc. :P
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #52 on: 20 March, 2016, 01:03:14 PM »
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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Mambopoa

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Re: Wod's BBQ Thread
« Reply #53 on: 26 March, 2016, 02:39:29 PM »
Full brisket point is here. Photos to follow. Will do prep tomorrow and cook on Monday.

:D
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EchelonIV

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Re: Wod's BBQ Thread
« Reply #54 on: 26 March, 2016, 04:11:05 PM »
simple burning of cheese-sausage today ..  wife is out'a town  ;)
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #55 on: 27 March, 2016, 12:51:54 AM »
Buring sausages is the British way to BBQ, where did you learn such a skill?

 :P
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #56 on: 27 March, 2016, 03:44:01 PM »
OK. Full brisket here.


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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My name is Wod, but most people just call me Wod.

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Mambopoa

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Re: Wod's BBQ Thread
« Reply #57 on: 28 March, 2016, 01:03:32 PM »
Teaser now. This is the end I had to cut off, to fit it in the smoker.



These are not burnt ends, its cubed part of the brisket flat.

 ;D
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My name is Wod, but most people just call me Wod.

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Mambopoa

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Re: Wod's BBQ Thread
« Reply #58 on: 28 March, 2016, 05:22:36 PM »
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

Sliced brisket

Burnt Ends
« Last Edit: 28 March, 2016, 10:41:36 PM by Mambopoa »
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Aerendur

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Re: Wod's BBQ Thread
« Reply #59 on: 29 March, 2016, 07:10:23 PM »
Nice! Luckily I just ate!  8)
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