The BBQing, Grillin, Smoking Mega Thread

[Edmond]

Should there not be a flap/cover on that

Dunno. Should there?


Found a pair o' loins and and a spud in the fridge.


Potato Bomb.




Par-boiled spud, big knob o' butter, halved garlic cloves, onions, spring onion, S+P and thyme.


Not the sorta thing Snakey was planting in pubs 30 years ago.


Wrapped up and put in Lil Blackie for 20 minutes before the loins hit the bars.







So so.

Probably a bit better than expected for popping it's cherry.

Will do the spuds Batata Harra style next time. Like this lad.

Batata Harra - Lebanese Spicy Potatoes.




'bout to head out shopping, will see if they have a few racks o' ribs for tomorrow's smokey lunch.


Will try one slowly smoked and one wrapped in foil in the oven at 90c for 4 hours and compare.

[Edmond]

Should there not be a flap/cover on that

The more open it is, the more oxygen is supplied to the charcoal, which makes it burn hotter. When the lid is on, you also need to consider the top vent. When that top vent is open, heat escapes through it, meaning that whatever food is placed underneath will be subjected to more heat.

Looks like, for something like today, it's good to keep the chimney open, but for something like tomorrow's 4 hour smoked ribs, find something to block it. I think there's an old sock under me side of the bed I could use.

[Reg Dingle]

Should there not be a flap/cover on that
Dunno. Should there?

I thought that's how the smoking was done

Looking forward to your 72 hour ribs and the news reports

[cyrille]

Well, kind of like ​a tandoor.

[Reg Dingle]

A fine first effort.

Although isnt that dish the song from Lion King?

When are we gonna be seeing your first tomahawk?

[Edmond]

#go.fund.ed

[Edmond]

Although isnt that dish the song from Lion King?

Bawambaway, bawambaway, bawambaway?

[DrWilly]

Nice grill

Saw a bolt-on temp gauge online that I'll have to pickup and stick through the top.

Save your money, they are unreliable and only measure the temp of the smoke near the top. Get a meat thermometer.

[Edmond]

Shall do Sir.

[BLD]

Now that Lil blackie popped the cherry and Gunter is none the wiser , keep em coming

[PAG]

Now that Lil blackie popped the cherry and Gunter is none the wiser , keep em coming

[Edmond]

Rubbed me ribs last night. They only had a strip of short ribs so that will do for the test.


BBQ sauce, soy sauce, mustard, honey, pepper.


Using ze old pot as a coal burner.




So successful that I had to move it down to the side of the villa so Guntz The Kunt doesn't pick up the scent.








Surprisingly bright given the time of day.


A tray of water above the coals to regulate the temp, as suggested by some online link.




Like BuriramBoy's MX5 in August, top down.

Sauce bowl placed on the chimney as suggested by Sir Dill.


Possibly to shatter from the heat and rain shards of porcelain onto the meat.




Coals to be added at 12:30. 13:30. 14:30.


Gotta do a home gym from 2-3pm, Edith will be home, so will aim to take 'em out at 3:30-4:00pm and see what's left, and if it's edible.

Will maybe do a potato salad before then.


Try not to faint with the excitement, fellow Eds & Eddettes.




Gotta feeling I'll just wrap them in foil, stick 'em in the oven at 90 degrees for a few hours then use the BBQ to char them in the future.

[aging one]

Got me thinking about ribs. These were the first on our new barbecue. I did them in foil as that was the recipe I was sent by one daughters boyfriend. 4.5 hours on very low heat, no sauce but a rub. Did not attempt to smoke but they were long cooked on indirect heat. The result was great, I will use this way from now on.

[DrWilly]

Those ribs look like that have an excellent amount of meat on them, AO. And low and slow is the only way to go.

[Edmond]

did them in foil

Now ya tellz me.







They do look a bit dry.



Did up an olive oil, bbq sauce, thyme baste.

[Edmond]

*cough*

[bsnub]

Like BuriramBoy's MX5 in August, top down.

[cyrille]

But not as 'metro'.

[Edmond]

1st test done.


2nd test next week will be:

Wrapped in foil as per Aging Vadge.
No covering the chimney as per Silly-Dilly.
Only one set of coals from the start should be enough for a low n slow 4 hours+ rack o ribs.





That's a positive sign.


Get fresh coals on for charring and re-baste.

[Edmond]

Very good, but could be better.


Next time.

Copy Aging Vadge and wrap in foil from the start.
Don't listen to Silly-Dilly about the chimney.
6 hours, with one change of coals after 3.

[bsnub]

Very good, but could be better.

Indeed. Not bad, but AO gets the trophy in the ribs cook off.



For AO



For the runt.

[cyrille]

Yeah, meat doesn't look tasty.

Higher temp, shorter time?

Willy mentioned a meat therm.

And unlike me, he probably knows what he's talking about.

[Edmond]

It was only test 1, snubs.

Like when you try to see your knob or if you can climb the steps out of your parent's basement.

[bsnub]

Like when you try to see your knob or if you can climb the steps out of your parent's basement.

You really need to come up with some new material.

[aging one]

6 hours, with one change of coals after 3.

Then buy more meat. You cook by the pound or kilo. The more weight the longer the time.