Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Any north london types requiring firewood hit me up. The amount of fruit tree wood I bung through the chipper is criminal...

Use a probe and cook to the suggested core temp.

Smoke flavours best at the beginning of a cook- some competition cooks smoke first and then finish in a conventional oven (still at low temp).

It used to be thought that the stall was the breakdown of fat and connective tissue, but there is now research that it shows the stall is from water evaporation so the Texas Crutch (wrapping in aluminium foil) can reduce the stall time.

Can you bring some to me on Saturday?

If I can get out of work.
I've spent the last 2 weeks trying to get someone to cover me this weekend so I can make it. I've tried bribery and persuasion, next step is blackmail and threats...

it will go on late, 3pm ish start but i plan to be cooking until 8 or 9 pm

I'll see what I can do. 2 event jobs: one in Hertfordshire and one in Hoxton. Will drive like a (responsible) boss. I'm doing ivy covered plane trees for the next few days but will see if I can lay my hands on some log if we drop anything interesting.

I have ignored this thread for long enough.

https://www.notonthehighstreet.com/hotsmoked/product/proq-cold-smoke-generator?force_locale=en-GB&gclid=CIT3lObG88wCFQccGwod12cAEw is what I have for smoking garlic and cheeses and anything else I can think of. Smoked mini babybels are delicious.

Should tandours be added?

You could see if XH or Sptr will help you out and bring some down?

You got wood? You'd be welcome to join our forum sausage fest!

Gf's best mate is up from Sydney for the weekend so had a late BBQ call, father-in-law went out and got a beef brisket and a couple of racks of pork ribs so I popped out and got some beef short ribs to nibble on... Into the brine today, coated in home made smokey BBQ rub (just made a massive batch of it today) on Friday night, into our oven on Saturday night then finished in the smoker for a few hours on Sunday... It's gonna be a good weekend...

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Looking good Joe!

My colon is twitching with anticipation... 👌🚫💩

Let battle commence

First two runs prepared

Another 6 to go but waiting for tesco order to arrive

Also waiting for meat delivery from cornwall

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Cooking plan

Smoking:

Pork shoulders will go on in 3 batches so they are spaced out across the day.

Am guessing 13-15 hours cooking and standing time and hoping to have batch one ready for 3pm tomorrow

Lamb shoulders will take 8-10 hours and will go on staggered too

Beef short ribs will go on in 5 batches of 4

Spare ribs will go on whenever

BBQ:

Chicken pieces will take 2 hours of indirect heat

Grill

Sausages for kids

Vegetarian kebabs

You're in your element...

The meat has landed

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Fuck me - how many people are you expecting?

Fuck

Possibly too much meat

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OMG... those are two different fridges...

Possibly

#understatementofthecentury

Possibly too much meat

That's unpossible

I cannot wait to feast!

Skin and fat cap removed from Pork shoulders

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this thread has inspired me to having ribs and chicken marinating in the kitchen as we speak

such subliminal
many thighs