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Author Topic: Wod's BBQ Thread  (Read 11147 times)

Mambopoa

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Re: Wod's BBQ Thread
« Reply #90 on: 08 November, 2016, 07:47:15 pm »

Stop posting this stuff! I hate you! ;)

/cry   

:'(
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Audhild

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Re: Wod's BBQ Thread
« Reply #91 on: 09 November, 2016, 09:58:28 am »

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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delay

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Re: Wod's BBQ Thread
« Reply #92 on: 23 November, 2016, 07:37:54 pm »

Is this about right?
(Make sure you read the mouse-over, too)
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #93 on: 09 December, 2016, 05:21:30 pm »

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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Mambopoa

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Re: Wod's BBQ Thread
« Reply #94 on: 11 January, 2017, 12:57:50 am »

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!













« Last Edit: 11 January, 2017, 01:01:17 am by Mambopoa »
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #95 on: 19 February, 2017, 01:11:10 pm »

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?

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
« Last Edit: 19 February, 2017, 01:12:45 pm by Mambopoa »
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #96 on: 21 March, 2017, 07:42:31 pm »

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.

With a plate looking like this:


And I won an award for it at work, so my bbq is officailly award winning.  :P

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delay

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Re: Wod's BBQ Thread
« Reply #97 on: 23 March, 2017, 06:23:56 pm »

Did you get a diploma? You should! :D
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #98 on: 17 May, 2017, 12:17:26 am »

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

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Joric

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Re: Wod's BBQ Thread
« Reply #99 on: 18 May, 2017, 07:17:45 am »

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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Mambopoa

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Re: Wod's BBQ Thread
« Reply #100 on: 18 May, 2017, 08:39:18 am »

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

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Joric

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Re: Wod's BBQ Thread
« Reply #101 on: 24 May, 2017, 08:57:54 am »

cool  8)
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #102 on: 23 December, 2017, 09:48:19 pm »

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
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
« Last Edit: 24 December, 2017, 11:56:03 am by Mambopoa »
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Joric

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Re: Wod's BBQ Thread
« Reply #103 on: 24 December, 2017, 09:35:36 pm »

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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Mambopoa

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Re: Wod's BBQ Thread
« Reply #104 on: 25 December, 2017, 05:47:11 pm »

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

Mid:
Clanger, Wodster, Gwig, Playernotfound, Fokke, Horth, Eter.

Former Hib for my past sins!
Awod,Dowa,Bearian,Mamabopoa,Hijambo

Introducing binge drinking to the world!
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