What have you been smoking on bbq?

The Homebrew Forum

Help Support The Homebrew Forum:

Alastair70

In need of constant supervision
Supporting Member
Joined
Dec 28, 2018
Messages
1,806
Reaction score
4,564
Location
Ballinderry Upper
Tomorrow nights dinner. 3kg pork belly shoulder (corrected). Rub; salt, pepper, brown sugar, paprika, chilli flakes, chipotle flakes. In the fridge overnight.
Planning a 10hr smoke on the Kamado at 100C, Big K Marabou charcoal with mesquite wood chips added at 10, 8 and 6 hours. Open vents at 8 hours and let the temp creep up to 200C for the last hour of cooking.
After pics to follow.
112CD61C-B278-43A5-8382-E205627AC8D3.jpeg
 
Last edited:

Clint

Forum jester...🏅🏆
Supporting Member
Joined
Jun 29, 2016
Messages
15,815
Reaction score
12,569
Location
North Wales
Tomorrow nights dinner. 3kg pork belly. Rub; salt, pepper, brown sugar, paprika, chilli flakes, chipotle flakes. In the fridge overnight.
Planning a 10hr smoke on the Kamado at 100C, Big K Marabou charcoal with mesquite wood chips added at 10, 8 and 6 hours. Open vents at 8 hours and let the temp creep up to 200C for the last hour of cooking.
After pics to follow.
View attachment 71361
Sounds positively horrific.
 

Alastair70

In need of constant supervision
Supporting Member
Joined
Dec 28, 2018
Messages
1,806
Reaction score
4,564
Location
Ballinderry Upper
No1 son is on his way back from uni and I’ve got 12 of his mates to feed tomorrow night. I’m doing the pulled pork and I’ve got a load of sausages from one of the local fancy butchers, including some Boerewors and Chakalakas from these guys.
 

Alastair70

In need of constant supervision
Supporting Member
Joined
Dec 28, 2018
Messages
1,806
Reaction score
4,564
Location
Ballinderry Upper
Totally agree. The produce is better, and you’re shopping local as well. The best fruit and veg round my parts are sold out of a portacabin in the car park across the road from that butchers. The quality and the range of stuff Raymond sells is staggering and it’s all market fresh. I try to stick to stuff in packets from the supermarkets and head down into the local village for the fresh goods.
 
Joined
Jan 13, 2016
Messages
8,428
Reaction score
5,332
Location
Sleaford - Lincolnshire
I dread the day if it ever come's were i have to buy meat products from a supermarket, think it may turn me veggie athumb..
I find that my local Morrisons butcher knows his stuff and will also trim things off the meat if asked.

However, I agree with the sentiment about supermarkets and won’t buy any meat that is “ready wrapped”.

I made this decision after buying a 2kg brisket to smoke and discovering that I couldn’t inject it! This was because 500g was the outer layer of meat and the remaining 1,500g consisted of bits and pieces stuffed into the middle! Even as a roast it would need to be overcooked to “stick” the bits together so they could be carved!
:hat:
 

will4009

Well-Known Member
Joined
Feb 26, 2015
Messages
195
Reaction score
218
Location
NULL
Smoked a brisket this afternoon. Nothing fancy, straight from the reduced section in Morrisons. SPG rub, placed the beef in a tray with garlic cloves and sliced red onion.

I used the snake method, using whiskey cask oak to smoke at 130. 4 hours in the smoke, then covered with about half a pint of a stout I brewed over Christmas. Wrapped up, and then covered for another 4 hours. Really tender, served some in buns, and reduced and thickened the cooking liquor as a sauce.

IMG_20220709_215838.jpg

IMG_20220709_214717.jpg

IMG_20220709_214650.jpg

IMG_20220709_214843.jpg
 

chrisbjones202

Well-Known Member
Supporting Member
Joined
May 2, 2013
Messages
196
Reaction score
97
Location
Brackley, Northamptonshire
Unfortunately didn't get a post cook photo but the pulled pork rolls went down very well.

Cook was a bit eventful as it was too big for smokey joe so ended up in the broil King with some cherry pieces for smoke while i was working and finished in pizza oven.
 

Attachments

  • 20220722_135001.jpg
    20220722_135001.jpg
    58.2 KB · Views: 0

granch72

New Member
Joined
Jul 7, 2022
Messages
3
Reaction score
4
Location
Manchester
Last weekend I made BBQ pork ribs (made a secret BBQ sauce) and Flannery beef ribs (smoked on day 1, then slow braised on day 2). My friend who is a great chef contributed meatloaf- wrapped a meatloaf in a bacon weave and smoked it using grapevine wood for about 2.5 hours. Applied a pineapple/habanero bbq glaze and smoked for another hour to about 165 internal.
Unfortunately didn't get photo
 

damienair

Landlord.
Joined
Dec 9, 2020
Messages
553
Reaction score
588
This evening I did a butterflied chicken with Chimichurri sauce on my Weber. It was raining and windy, but the garage door kept the rain off the BBQ and allowed me to cook semi outdoors. Served with butter and garlic baby potatoes and salad. It was gorgeous.
 

Attachments

  • 0D515E7C-572D-45E5-AF63-B650C75FE5CC.jpeg
    0D515E7C-572D-45E5-AF63-B650C75FE5CC.jpeg
    78.2 KB · Views: 0
  • BD1CF4E5-84CA-4B20-B8DF-0BAB0E21422B.jpeg
    BD1CF4E5-84CA-4B20-B8DF-0BAB0E21422B.jpeg
    71.8 KB · Views: 0
  • F334038C-29F8-4DA5-9F35-F3E9245A20C4.jpeg
    F334038C-29F8-4DA5-9F35-F3E9245A20C4.jpeg
    96.8 KB · Views: 0
  • B02B262D-808E-4B31-B135-1FC8939444F1.jpeg
    B02B262D-808E-4B31-B135-1FC8939444F1.jpeg
    92.2 KB · Views: 0
Top