The BBQing, Grillin, Smoking Mega Thread

[DrWilly]

Weekends are the perfect time to fire up the braai. Beef short ribs today, will slow cook them on indirect heat in the Weber kettle for about for 6-8 hours.



And don’t forget hydration.

[DrWilly]

Spritz it every hour or so to make sure it stays moist. You can see the meat shrinking on the bones.

Other than that, leave the lid on, ‘cos if you’re looking you ain’t cookin.

[malmomike77]

Spritz it every hour or so to make sure it stays moist. You can see the meat shrinking on the bones.

Other than that, leave the lid on, ‘cos if you’re looking you ain’t cookin.

Wildebeest?

[DrWilly]

Wildebeest?

No. Regular beef short ribs.

Wildebeest meat is dry and tough, though does make good biltong (apparently)

One can try game meat here; I've tried buffalo, warthog, kudu and puku. None of them particularly excited me much.

[DrWilly]

After seven hours of magic, dinner is served.



A large serve.



Kids got half a rib.



Dog got the bones and scraps.

[bsnub]

Very nice as always.

[Stumpy]

^ DW does put a good grilled meal together and most importantly stays sufficiently hydrated while managing the grilling.

[DrWilly]

Saturday bbq night.

[DrWilly]

Beer short ribs for lunch.

[DrWilly]

Ole mate can smell the goodness, but he’s going to have to wait 7 or 8 hours to get any. There’s something quite pleasant about watching the sunrise and listening to the sounds of the birds as they wake, the odd crow from a cockerel in the distance.

[DrWilly]

Time to rest the ribs before serving.

[cyrille]

Weekends are the perfect time to fire up the braai. Beef short ribs today, will slow cook them on indirect heat in the Weber kettle for about for 6-8 hours.



And don’t forget hydration.

Not surprising that 'the stumpster' (*cringe*) approves.

[DrWilly]

And served.

[DrWilly]

Picked up a couple of decent rib eyes.


We’re not able to use the oven lately due to lack of electricity, so boiled the cauliflower on the gas stove first, made a white roux with grated cheese and then finished off in the Q.






Final result, cauli, shrooms, new potatoes and a salad.

[DrWilly]

Today was the AFL grand final day, which started at 6:30am African time. Fired up the smoker with a brisket going on last night



A makeshift smoker was also set up and did quite a reasonable job.



Smoked a pork belly and a leg of goat.



Bacon and eggs with bloody Mary’s for breakfast.



We also set up a rolled sirloin steak on the rotisserie.



Some ribs



Lunch is now served.

[DrWilly]

Bloody Mary’s while watching ‘the bloods’ get mauled was fitting.



Somehow we had a case of Greek beer in the mix.



But just can’t go passed the good old VB in a VB cooler safely stored in the fire pit.

[BLD]

Holy fook. That's some some impressive spread love the 44 g drum converted to smoker. Once the pools finished your gonna be grinning like a large Alsatian. Fantastic stuff. I reckon even cybil would hafta agree you've got I nailed

[DrWilly]

You know it, BLD. It was an excellent braai. I’m still full!

[bsnub]

Good lord! How many were in on that feed? Amazing!

[DrWilly]

15-20

[DrWilly]

Fired up the rotisserie and made a baste of garlic, butter and rosemary.




let it rest and then carve.




Served with new potatoes and a salad.

[armstrong]

"salad"

[DrWilly]

I see the stalking mod is still at it. Someone tell him I’m not interested.

[armstrong]

It's just cucumber and a couple of tomatoes.

[bsnub]

It's just cucumber and a couple of tomatoes.

Funny, but I do not recall you ever posting fresh veg in any of your food pics.