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

Strong work.

Finally had a break from dad duty today and could I could do a complete dry run on my Weber - I managed to maintain a clean 6 and a half hours at low/slow cooking temps with a single chimney of coals. Very pleased.

I just set the temp using my phone, went for a walk and kept checking the temperature of everything using t'internet. Caught loads of Pokemon.

Pokemon don't smoke well. They're better off done over some hot coals - 8 minutes a side or so.

No brisket at the butcher yesterday, but they rolled a 2kg flank for me.

Which I murdered overnight, with the temperature inside the meat overshooting totally.

Slightly dry, but still tasty. Silver birch and olive wood makes for a good flavour.

I'm going to pre-order a lump of brisket for next weekend, and have another crack at it.

my favourite beef for smoking is short rib. we had a few left over from the wedding party that were marinaded and then frozen. defrosted two overnight and then smoked today for 6 hours, much nom, super rich and the layers of fat had completed melted.

after 30 minutes of standing the meat oozed juices when sliced. the exterior was sweet, caramalised and spiced, a red ring of bark a few mm deep and then moist unctuous flesh.

What temperature do you do the ribs to?

89C
Cooked at 110C up to 70C internal temp and then cooking temp raised to 120C because inpatient and all the smoking aspect has occurred and the stall has been passed

Woke up to this, should be ready for a lunchtime snack. 4kg

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Impressive...

BBQ tomorrow, gf's dad has bought half the contents of the butcher's shop... I'll be on smoker/grill duty, constipation beckons...

BTW Mid-winter here, it was 28°c today... 😅😛

I have these in the fridge on a dry brine - 8 hours or so tomorrow and they should pretty spectacular.

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13 ish here, down to 7 ... haven't had a bbq in quite a while now :(

Really small BBQ. Also boils stuff.

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Trangia?

That's neat, is it a proper trangia attachment or a bodge?

Nah, it's a home made bodge. Two grilles and an o ring. Top grill is the same size as the outer frying pan and inner ring rests on the saucepan clips. All packs neatly back into the unit and buckles up.

Now in a faux-cambro to finish off...

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jebus! do share more (details).

constipation beckons...

when is the reej pissup

So the pulled pork was delicious, had it for lunch, tea and lunch again today. I've just bagged up the rest into 150g portions and popped them in the freezer. Here is how it looked pulled and then in the fridge for an idea of the amount of meat there was.

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Scored a smokey mountain for £40...

@Ramsaye I hope your malaria sorts itself out soon.

My been short ribs turned out amazing - 7 hours on the charcoal BBQ, oak smoked and faux-cambro-ed for an hour and a bit.

Really good bark, good smoky flavour. Very, very pleased.

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That's a beautiful sight, good bark, good textured meat and a bright bone.

The short ribs that I smoked overnight on Saturday we utterly desiccated.

The temperature inside the ribs is massively overshooting the pit temperature, and boiling the meat.

10kg of grandma's pork klobasa smoked at 60-85C (starting high, ending low) for 6 hours or so in the outdoor smoker last weekend.

It's the second year in a row I've been able to play with this rig and I have to say the Czechs know what they are doing. It's a wooden box sitting on the outlet of a 3m-or-so buried concrete duct, at the mouth of which a small fire of fruitwood is maintained. It's easy to manage a stable hot-smoking temperature. I have previously used small offset barrel smoker and always at some point get a temperature flash and blackening of the meat.

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