The BBQing, Grillin, Smoking Mega Thread

**Edmond** · 19-10-2023, 05:13 PM

Originally Posted by bsnub

You really need to come up with some new material.

The material's good. A book on smoking mightn't go astray though.

**DrWilly** · 19-10-2023, 05:31 PM

Originally Posted by Edmond

6 hours, with one change of coals after 3.

Shouldn't need to change coals. Every time you open the BBQ you are losing heat. Remember, if you are looking you aint cooking.

**DrWilly** · 19-10-2023, 05:34 PM

Originally Posted by 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.

To be fair the meat looks chewy (as in a good chew) some people prefer a little chew, others want meat falling apart.

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.

**BLD** · 19-10-2023, 05:43 PM

Originally Posted by 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.

Attachment 107866

Fantastic,drooling now

**BLD** · 19-10-2023, 05:45 PM

Originally Posted by bsnub

I wonder whatever happened to the ole wife beater .buriram boys not been mentioned in despatches lately

**DrWilly** · 19-10-2023, 06:03 PM

All these Q talk got me hungry again. Light the coals early, and get some foil wrapped spuds in there (one hour).

The BBQing, Grillin, Smoking Mega Thread-whatsapp-image-2023-10-19-12-a

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.

It doesn't look half as good with the camera flash, but that could also be my poor photography skills.

Dinner as served.

**helge** · 19-10-2023, 06:55 PM

Originally Posted by Edmond

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

That's an interesting theory.

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

**Edmond** · 19-10-2023, 06:56 PM

Originally Posted by helge

a few beers

Lavender tea.

^^

**helge** · 19-10-2023, 07:00 PM

Originally Posted by Edmond

Lavender tea.

You need new neighbors then

**Mendip** · 19-10-2023, 07:11 PM

^^^ 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.

**helge** · 19-10-2023, 07:19 PM

Originally Posted by Mendip

Either you've moved house, or your building has suffered some serious subsidence over the past few weeks?

OK ?....

**Edmond** · 19-10-2023, 08:40 PM

Originally Posted by Mendip

Either you've moved house, or your building has suffered some serious subsidence over the past few weeks?

Originally Posted by Mendip

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.

Actually, some new peach flower tea and rose flower tea arrived yesterday.

(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.

**Edmond** · 20-10-2023, 05:48 PM

Bitta testin' and experimentation.

Satay thighs n leg, bbq sauce, soy sauce and honey baby drumsticks for the kid.

There's nowt wrong with a bitta charring.

Deeeelisherous.

The kid inhaled it.

This little experiment is still sitting out there. Will check what condition it's in later if I think of it.

**BLD** · 20-10-2023, 06:14 PM

There's nowt wrong wi out. Whilst there's tripe on the pikelets. ( said in a northern accent)

**DrWilly** · 20-10-2023, 06:19 PM

Use indirect heat if you dont want the char.

**Edmond** · 20-10-2023, 08:02 PM

Sure.

I like a good bit of charring. It's just a matter of charring levels of different bastes and marinades.

**DrWilly** · 20-10-2023, 08:05 PM

And anything with sugar in it chars quickly.

PS> That foil wrapped spud is probably ready now.

**Edmond** · 20-10-2023, 09:55 PM

^ 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.

**DrWilly** · 22-10-2023, 04:05 AM

In danger of someone claiming I cook the same three meals over and over…

The BBQing, Grillin, Smoking Mega Thread-img_3256-jpg

The BBQing, Grillin, Smoking Mega Thread-img_3257-jpeg

**Edmond** · 23-10-2023, 09:45 PM

Almost time to chuck the spuds into the coals. Will have 'em for lunch tomorrow.

That's not my mess, I was only in charge of me burger.

Worked as a slap n dash after the gym.

**Barty** · 27-10-2023, 06:39 PM

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.