The material's good. A book on smoking mightn't go astray though. :)Quote:
Originally Posted by bsnub
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The material's good. A book on smoking mightn't go astray though. :)Quote:
Originally Posted by bsnub
Shouldn't need to change coals. Every time you open the BBQ you are losing heat. Remember, if you are looking you aint cooking.Quote:
Originally Posted by Edmond
To be fair the meat looks chewy (as in a good chew) some people prefer a little chew, others want meat falling apart.Quote:
Originally Posted by cyrille
A meat thermometer is a good tool, (particularly for roasts and steaks) but usually not needed for ribs as you cook to texture, not time or temp.
Fantastic,drooling nowQuote:
Originally Posted by aging one
I wonder whatever happened to the ole wife beater .buriram boys not been mentioned in despatches latelyQuote:
Originally Posted by bsnub
All these Q talk got me hungry again. Light the coals early, and get some foil wrapped spuds in there (one hour).
Attachment 107872
The coals glow better in the dark. But you really do need to wait until they are all well lit before adding the other food and steak to the grill.
Attachment 107873Attachment 107874
It doesn't look half as good with the camera flash, but that could also be my poor photography skills.
Attachment 107875
Dinner as served.
Attachment 107876
That's an interesting theory.Quote:
Originally Posted by Edmond
Half a litre of water ?
500 x 100 = Equals a fair bit of calories, but.....
If you have some neighbor or friend to discuss it with, I'm sure it's good for a few beers
:)
Lavender tea. :yup:Quote:
Originally Posted by helge
^^ :yup:
You need new neighbors then :)Quote:
Originally Posted by Edmond
^^^ Either you've moved house, or your building has suffered some serious subsidence over the past few weeks?
^^ Lavender tea... I was going to remark that even my mother's village WI group has moved on from that kind of thing - apparently it was big during 1950s rationing - but I'll keep it to myself.
OK ?....Quote:
Originally Posted by Mendip
:)Quote:
Originally Posted by Mendip
Actually, some new peach flower tea and rose flower tea arrived yesterday.Quote:
Originally Posted by Mendip
https://i.imgur.com/MZ0so9w.jpg
(though that is a schneaky little Lavender tea refill behind them)
Absolutely superb.
Will wait for their glass jars to arrive before getting really holier than thou in the what are you drinking thread. :yup:
Bitta testin' and experimentation.
Satay thighs n leg, bbq sauce, soy sauce and honey baby drumsticks for the kid.
https://i.imgur.com/oIO9IBQ.jpg
https://i.imgur.com/xHqeg36.jpg
There's nowt wrong with a bitta charring. :)
https://i.imgur.com/vGA6wyb.jpg
https://i.imgur.com/JF7j7Gi.jpg
Deeeelisherous.
https://i.imgur.com/iZexJUg.jpg
The kid inhaled it.
https://i.imgur.com/P0lEOlP.jpg
https://i.imgur.com/Or5L8qQ.jpg
https://i.imgur.com/wlqIMf1.jpg
This little experiment is still sitting out there. Will check what condition it's in later if I think of it. :)
There's nowt wrong wi out. Whilst there's tripe on the pikelets. ( said in a northern accent)
Use indirect heat if you dont want the char.
Sure.
I like a good bit of charring. It's just a matter of charring levels of different bastes and marinades. :)
And anything with sugar in it chars quickly.
PS> That foil wrapped spud is probably ready now.
^ Knew I forgot something. :)
Had a wee poke and a taste of the potato and garlic bulbs not long ago, probably 4 hours after throwing them on, or in, for the potato. Both would have been highly edible if I wasn't already approaching food coma levels.
Both will be a common feature of future barbies cheers.
In danger of someone claiming I cook the same three meals over and over…
Attachment 107936Attachment 107937
https://i.imgur.com/XC7YoaL.jpg
Almost time to chuck the spuds into the coals. Will have 'em for lunch tomorrow.
https://i.imgur.com/Mbkhy3Q.jpg
https://i.imgur.com/NjIbO7s.jpg
That's not my mess, I was only in charge of me burger. :)
https://i.imgur.com/7oAaLqF.jpg
https://i.imgur.com/JNd978X.jpg
https://i.imgur.com/kRn5Ygf.jpg
Worked as a slap n dash after the gym.
Hung some pork ribs in the drum smoker today. The larger racks were on for about 6 hours, while the smaller, thinner ones were on for about 4 hours. No wrap, spritzed every hour with ACV and a coat of homemade bourbon BBQ sauce about 30 minutes before removing them from the smoker.
Overall, very happy with how they turned out.
Good effort, what did you eat in the intervening time?
That was it. I generally do one meal a day.Quote:
Originally Posted by malmomike77
They look excellent, Barty.