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

And then scored

1 Attachment

Scored

1 Attachment

Pork belly and two lumps of ox cheek in my all purpose rub. One ox cheek in mocha rub.

1 Attachment

Now have to wait up for an hour or so before smoker goes on. Pecan and cherry wood this time, 108 degrees overnight.

@CYOA you may want to ignore the last few posts.

Today's cook has been frustrating, by sunrise the smallest ox cheek was perfectly cooked but somehow 2 lumps over twice the size had over cooked.

To top it all off, without thinking I have made fucking UKIP coleslaw.

Today is not a good day!

1 Attachment

Lol at UKIP coleslaw. It all looks rather tasty.

Pork belly ribs

1 Attachment

Temper's DIY breeze block BBQ pit cooking butterflyed goat earlier today, approx 4hrs a chunk

2 Attachments

I want to learn to weld so I can make a stick burner offset BBQ/smoker.

Same. Seen some cheap ones here but they don't seem sturdy enough.

I bought the Franklin BBQ book, he's got some guidelines in there, but you can find them on a YouTube video too.

Making cevapi tonight. When I say making, I mean I bought a few boxes from a Bosnian food shop and stuck them in the freezer.

Will make from scratch one day but god damn they're good. Pics to follow.

Assume, like chainsawing, there is a course near you.

Good news is I no longer have any food envy after your political leanings came to light.

You

Le nom.

1 Attachment

I can help with this

Will trade welding for yoga/meatfeast (I'm alright for chainsawing thanks).

What charcoal do people use and where do you get it from?

Heatbeads

Not making your own yet?

<lolface.gif>

@dancing james pork scratchings / chicharon method, ive tried a couple of times but failed have you had good results ?

doing it right

I've watched them do it at the Colombian place in Brixton, precooked (boiled?) then cubed and deep fried twice...

i tried the boil and fry but didn't work very well they just soaked up oil and did not crisp up , oil not hot enough also getting good flavor in them dry rub ?

At the place on Popes Road they had bowls of them pre-fried waiting to go in for a second crisp up when ordered, I reckon the oil would be very hot... No recipes online?