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

Anyone got any tips or timings for a 750g piece of silverside?. I’m gonna try and slow cook it on a weber Bbq (indirect with a drip pan underneath). And I’ll have to use the thermometer on the lid as I don’t have one of the electric gizmos yet..
ta

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I’ve done 4 hours at about 120 and wrapped in foil 30mins ago.. any tips for the final stage? Otherwise I’m gonna give it another 30 minutes then let it rest for an hour.

Low and slow is never about timings, more about internal core temp and getting there slowly.

You're gonna need a lot longer than that at that temp...

Ok, looks like I’m cooking blind.. I’m definitely buying a probe for next time. Thanks

Barbefail yesterday. Bought sardines, mackerel and whole load of veg for a beach barbecue. One of our party was bringing the barbecue. We arrived at the chosen spot around 12 after a short delay due to toddler projective vomiting all over the car en route. The person bringing the barbecue didn't turn up until 3 by which time, the kids had resorted to eating dry bread, the cool boxes were warm, the fish was off and my daughter had started vomming again. We left just as our mates were throwing cheap burgers on the lighter-fuel stink of recently lit disposable grills.

Ah, the British Classic.

Last night was prawns and squid, homemade sourdough and aioli. Simple pleasures.

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That looks reasonable I suppose.

Anyone have a recommendation for a butcher in Plymouth/Dartmoor? Happy to drive if there's something special. Probably within Devon or Cornwall only, Dorset seems a stretch.

What time is dinner tomorrow?

I know places slightly further east than Plymouth, more Exeter way. We occasionally use Darts Farm or complete meats, my mum and brother both work for Kenniford Farm if pig is what you want. but depends what sort of meat you are looking for.

Great, appreciate all those.

I bought a cheap but surprisingly nice jerk pan/barrel style barbecue in August and had bit of luck smoking a small piece of pork shoulder on the maiden run. It's got three grills and a temp gauge in the lid so I just made a charcoal fire on one side, hickory chips in a foil packet on that grill and the meat with a dry-rub on the other side, lid down and tweaked the fire to maintain heat and the meat's distance from it for about 6 hours. Would have gone longer of i'd had time.

Big family party tomorrow and i'd like to do load of pulled pork. Question is, is it feasible to barbecue the pork today and re-heat tomorrow?

Hot smoked over cherry wood in a B&Q barrel bbq...the beef is tasty (rump) but a tad chewy, like biltong. The chicken falls off the bone and the gammon is moist and super tasty. All meat from the Coop!

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Yes. I do it often. That meat selection I smoked will serve us for days.

Looks great dude!

Cool. Thought so. Guess I should keep the smoked shoulder in one piece then re-heat and pull it on the day?

get in the sea >
garden . check
sunshine. check
good food cooked outside . check
some sort of booze. check.

so so jealous right now. looks great.

just to make me feel better tell me next door were using a leaf blower / mini chainsaw / strimmer all evening.

Yep. That's yer plan.

Why don't you start by smoking it tonight then finish it tightly wrapped in foil in a silly low oven overnight? Best of both worlds!

That's what I would do...

That could work. What temp for overnight slow cook you reckon?

Late to the party, but there's a reasonable one in Tideford.

That could work - I love the bridge over the Tamar so happy to head over there. Ta very much.

Remember to have your £1.50 for the return journey