revtothelimit - motorbike forum

Start of a new smoker.

If you have netflix this is worth a watch - https://www.netflix.com/gb/title/80182274

Barbeque - "A blend of cultural nuance and mesmerizing techniques adds flavor to this globe-hopping celebration of cooking, tradition and community". They went round the world looking at how different countries do it, its made me want a yakatori grill now, another thing onto the project list!

Not had a chance to get any decent charcoal for the smoker yet, and I'm not using the shite you get from the petrol station so I've been sticking with gas this past week.

We like this Weber, re-using coal / briquettes is a new one on me, but by jiggery even the cheap garage forecourt stuff burns for hours n hours.

For those interested apparently Aldi are having their Kamado green egg BBQ's back from tomorrow

Jerk chicken thighs, jerk belly pork, rice & peas and cornbread.

Inspired by;

gremlin;3011617 wrote:Now the weather's turned nice, barbeque a butterflied leg of lamb (slash any thicker bits of the leg to get a fairly even thickness all over) after marinating it in olive oil, cracked garlic cloves, herbs, chilli, lemon zest and juice and seasoning. Give it a few hours in the fridge, turning a few times and massaging the marinade in then get it up to room temp prior to cooking. Bbq for about 20 minutes, turning a few times so that you get the outside a little charred but the inside still pink.

Seriously good.

I thought I'd have a crack at a version of that today.
Marinaded overnight in oil, rosemary and black pepper, salt added just before cooking, 5 minute char on each side;


Before adding the Weber diffuser plate for a 30 minute slowish cook;


Bloody happy with that, was bloody delicious, for me it was overcooked by 10 degrees Fahrenheit, I'd have preferred a pink lamb, but I have to defer to the wife and her tastes.
Next time I'll leave half thicker and cook BBQ them as separate pieces so I get pink and she gets well done.

I may have just purchased one of these

Reburner wrote: Tue May 26, 2020 6:44 pm I may have just purchased one of these

Nice. I've seen quite a few retrofit items based on all sorts of tech coming on the market the last couple of years to do that, nice to see a unit that's built from scratch though. I love how on BBQ and smoking forums some class that as cheating. Cause I'm just going to basically ignore technology and suffer, I love meat cooked long, low and slow but spending 2 hours in the middle of the night setting up and then just watching, and then up every hour to check is a pain.

I've finished the smokehouse, just need to do some test burns to see how the temp is in there, but my thermocouple meter decided it didn't want to play anymore. But that will be getting an electric

Pork ribs and a small piece of beef skirt on the smoker yesterday. Charcoal and beechwood.

MrLongbeard wrote: Tue Mar 24, 2020 5:12 pm Some ribs from last year, I'm gagging to rip the cover off the smoker but may need some thought on getting large hunks of meat at the mo.

2019-09-15_07-29-17 by MrLongbeard, on Flickr

2019-09-15_06-04-26 by MrLongbeard, on Flickr

Drooooooooool

derek badger wrote: Mon Jun 15, 2020 8:20 am Pork ribs and a small piece of beef skirt on the smoker yesterday. Charcoal and beechwood.

Reported - Pornographic...

Do you all, sorry Y'all, make your own rubs or buy them? Bought a small 1.2 brisket yesterday and fancy trying to smoke it using the snake charcoal method with interspersed hickory chips, but would like to put a rub of some description on it.

Taipan wrote: Sat Jun 27, 2020 12:22 pm Do you all, sorry Y'all, make your own rubs or buy them? Bought a small 1.2 brisket yesterday and fancy trying to smoke it using the snake charcoal method with interspersed hickory chips, but would like to put a rub of some description on it.

https://angusandoink.com/collections/bb ... injections

I mostly use their stuff, mostly because I can and I'm lazy.

I usually make my own. Salt, sugar, black pepper, garlic and onion powder, paprika, cumin and chilli.

I went with this one but didnt use it as the weather was a bit Pony, so we had a roast dinner instead.

What large joints of meat do you lot favour for slow smoking?

Pork shoulder to start with as it is very forgiving. If beef try Chuck roll, usually has good marbling and/or fat which helps with flavour.

Hawkman wrote: Wed Aug 12, 2020 11:19 pm Pork shoulder to start with as it is very forgiving. If beef try Chuck roll, usually has good marbling and/or fat which helps with flavour.

Skirt or flank steak is another cheapish beef cut to practice with.