What have you been smoking on bbq?

The Homebrew Forum

Help Support The Homebrew Forum:

JoeisBatman

Well-Known Member
Supporting Member
Joined
Dec 30, 2020
Messages
110
Reaction score
45
Location
Sheffield, UK
Smoked a rolled beef brisket yesterday! Was very happy with the results! 3 hours at 100c and then covered with Dr Pepper and wrapped up for a further 2 hours. Glazed with BBQ sauce then put back on the BBQ for 15 minutes to set, wrapped and let rest for 20 and served with fries. Delicious!

PXL_20220415_171657703.jpg
 

will4009

Well-Known Member
Joined
Feb 26, 2015
Messages
195
Reaction score
218
Location
NULL
Smoked a rolled beef brisket yesterday! Was very happy with the results! 3 hours at 100c and then covered with Dr Pepper and wrapped up for a further 2 hours. Glazed with BBQ sauce then put back on the BBQ for 15 minutes to set, wrapped and let rest for 20 and served with fries. Delicious!

View attachment 66769
Yeah I find wrapping rolled brisket really helps it. Not much fat, so you have to add some moisture somewhere.

I like using a Dr pepper/hotsauce, garlic and onion mix. Or beer/stock, which I then turn into a smokey ale and beef sauce.
 

Class68driver

Well-Known Member
Joined
Apr 7, 2021
Messages
120
Reaction score
162
First cook on my Kamado, Chicken Thighs and Belly Pork seasoned with Chook Chalk and Hog Wash by the Rusty BBQ company. An initial sear followed by slow roast at about 160 degrees. Really pleased with the results full of flavour and very Juicy. All washed down with St Peters Golden Ale I brewed recently. It's been a good day 🍻🍺
 

Attachments

  • 20220416_174853.jpg
    20220416_174853.jpg
    63.3 KB · Views: 12
  • 20220416_175106.jpg
    20220416_175106.jpg
    55 KB · Views: 11

Horners

Landlord.
Joined
Jan 9, 2018
Messages
1,405
Reaction score
1,289
Location
NULL
Plus 1 for the Aldi - I have lots of outdoor cooking options and this is a superb piece of kit and crazy good price given I'm led to believe that it comes from same Chinese factory as some of the branded units which are twice the price.
 

Brewnaldo

Landlord.
Joined
Nov 21, 2019
Messages
1,292
Reaction score
1,236
I'm at a bit of a loss with the temperature in my pro Q bucket smoker. First cook today having switched out the water in the pan for sand, as seems to be the conventional wisdom on various forums, but its still really struggling to get up. Been on for about 2 hours now and just labouring it's way past 84, on its second basket of charcoal.

Either, I have used too much sand, or I am really **** at working this thing.
 
Joined
Jan 13, 2016
Messages
8,428
Reaction score
5,332
Location
Sleaford - Lincolnshire
May I suggest that after the initial blast of charcoal you switch to lumps of hardwood?

It gives great heat, plenty of smoke and it’s cheaper!

Enjoy!
:hat:

PS
1. Logs have to be really dry. At least a year after cutting down, otherwise half the heat goes to drying out the wood!
2. Ditto the sand you use in the water bath; which is why I used dried play sand destined for a kiddies sand pit!
3. NEVER use wood cut with a chain saw! The chain is oiled continuously!
 

Class68driver

Well-Known Member
Joined
Apr 7, 2021
Messages
120
Reaction score
162
Today's cook I made use of my new 70cm skewers, chicken kebab and chicken shawarma with homemade naans. All washed down with a few Mangrove Jack Helles. Lovely stuff. 🍺
 

Attachments

  • 20220612_174342.jpg
    20220612_174342.jpg
    76 KB · Views: 0
  • 20220612_172607.jpg
    20220612_172607.jpg
    151.4 KB · Views: 0
  • 20220612_172557.jpg
    20220612_172557.jpg
    89.6 KB · Views: 0

will4009

Well-Known Member
Joined
Feb 26, 2015
Messages
195
Reaction score
218
Location
NULL
Marinade was olive oil, lemon juice, lemon zest, tomato puree, cumin, all spice, onion granules, fresh thyme, minced garlic salt and pepper.

Marinaded chicken thighs for 4 hours, then threaded thighs on a couple of skewers, using half a potato at each end to keep it all together.

Cooked on a Weber kettle, indirect heat using some hickory wood.

Wraps are 50/50 thick natural yogurt and self raising flour, with salt. Rolled flat and fried in a cast iron pan for 60 seconds each side.

Served with salad and a homemade sweet and spicy chilli sauce.

IMG_20220614_222609.jpg

IMG_20220614_222738.jpg
 

will4009

Well-Known Member
Joined
Feb 26, 2015
Messages
195
Reaction score
218
Location
NULL
I smoked some spam this evening. Really enjoyed it, used American mustard as a binder, used some Bad Byron's butt rub with a bit of brown sugar. Smoked with some apple wood. I made some buffalo sauce, and coated the spam a couple of times during the last 5 mins.

IMG_20220616_221618.jpg
 
Joined
Jan 13, 2016
Messages
8,428
Reaction score
5,332
Location
Sleaford - Lincolnshire
I smoked some spam this evening. Really enjoyed it, used American mustard as a binder, used some Bad Byron's butt rub with a bit of brown sugar. Smoked with some apple wood. I made some buffalo sauce, and coated the spam a couple of times during the last 5 mins.

View attachment 70160
WOW!

SPAM is a much underrated meat!

Thinly sliced and fried (or BBQ’d) until crispy and it makes a fantastic sandwich, with a bit of English mustard!

BUT I’ve never done it “en block”, so that’s a project for the future!
:hat:
 

will4009

Well-Known Member
Joined
Feb 26, 2015
Messages
195
Reaction score
218
Location
NULL
WOW!

SPAM is a much underrated meat!

Thinly sliced and fried (or BBQ’d) until crispy and it makes a fantastic sandwich, with a bit of English mustard!

BUT I’ve never done it “en block”, so that’s a project for the future!
:hat:
Yeah, I understand it's not everyones favourite, but I really like it and there are a few things you can do with spam on the barbecue.

Its a great thing to put on, when your smoking something else more time consuming, and have it for lunch.

This time I went really heavy with the rub, and that worked well developing a 'bark', if you can call it that on spam! A couple of weeks a go I tried spam burnt ends, and they were really good. Worth having an experiment.
 
Top