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

I chopped the grill on my Weber Go Anywhere so you can fit a chimney and other stuff in there and also take off half the grill to top up coals.

Pondering adding a thermometer to the lid but the stem takes up a bit too much space I reckon. May just wait for a Meater to come on sale cheap.

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This is a great idea for the grill... I've added a thermometer to the lid of mine. I didn't think it would be that useful but I've used it more than I thought I would. When doing anything slightly larger that requires 'lid on' cooking mainly.

So my Kamado got delivered on time, opened the box to find a manufacturing defect in the ceramic. I wouldn't have minded but it was right on the front aligned with the temp gauge, so back it goes. no BBQ this weekend unfortunately!

Sondiko Blow Torch, Fits All... https://www.amazon.co.uk/dp/B07L8YPYQK?ref=ppx_pop_mob_ap_share

I have an extra one of these - is someone wants it and can pick it up from N8 they can have it for a forum donation, I’m fucked if I’m returning it to amazon

ahh what a pain.

Reverse seared a couple of ribeyes this evening for me and my partner. Decided it was finally time to crack the meat and bbq temp probes that I bought about a year ago out of their packaging and give them a go. Fucking obvious to say but it really does take the guesswork out of it, can’t believe I’ve let them sit there all this time. Results were banging, but no pics as I was too busy eating.

ordered another hefty pork butt from JL Butchers last week when I got paid because why not but missed the cut-off for that week's (friday-only) deliveries so they called to let me know and I said I was happy to wait a week as I had no particular plans for it.

It just arrived and based on the size compared to what I ordered I can only assume they sent me a "bigger one" as their way of making up for the minor inconvenience.

thing is the last one I got which was about 3kg from grid iron meat co came with the very end part of the ribs attached so was actually smaller in useable size and we ate pulled pork at least one a day over 3.5 days.

this one is a "properly" butchered pork butt so no rib bones and it's 5kg not 3kg. so I've got about twice the amount of meat as last time.

Hope the neighbours like pulled pork.

Put some in bags and freezer it. Then you can whip it out and defrost / microwave.

Even better if you can vac pac and sous vide to bring it up to heat.

8am...

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Good luck mate, hopefully it'll be ready by midnight 😂

it's already off the grill and wrapped and resting in a cooler. no idea how I got a 5kg shoulder to cook in 7.5hours but it was looking good before it went into the foil...

this was it at 170f getting ready to wrap a couple of hours ago.

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Just need to pretend it doesn't exist now until dinner time.

Butter and sugar on top? Interesting...

Butter, brown sugar and apple juice are staples of pork bbq cooks in the US

Ah ok, thanks. I've used apple juice and brown sugar before but not butter. Will try it.

no idea how I got a 5kg shoulder to cook in 7.5hours

Yeah that's bonkers. What's your cooking temp? I cook at 110 Celsius and the quickest cook for pork I've ever had is 14 hours.

was 275f (i tried using C but it's too annoying having to convert from the freedom units in the videos on the fly) but I closed the top vent up too much when I put it on and it dropped to 240 for the first 50 minutes before I realised it wasnt just temp drop from opening the lid. then I was approaching wrapping temp too quickly before I'd got enough colour on it so i dropped it to 260f for about an hour and a half to try and squeeze a bit more unwrapped time in. it was headed into a stall at 170f internal so I bumped it up to 275f after wrapping to try and push it out and it only really slowed down for about 20 minutes before rising again. took it all the way up to 210f internal

I run the juices through a fat separator at the end to remove the oily stuff and then mix it into the pulled meat and you can see why they do it, no bbq sauce needed at all. A+ technique would do again (after I get paid).

didn't post the final result...
https://imgur.com/a/Lq8xBc6

Looks delicious

The business, good work.

When you cook higher temps you eliminate or minimise the stall. There’s graphs and stuff.

fat separator

Wat dis

two types...

https://www.youtube.com/watch?v=acGYdiMDS14

and

https://www.youtube.com/watch?v=R4j9XnxVydY