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

Another tandoor style cook, bought some better skewers this time and cooked lamb shish. Came out amazing, as good as any Turkish restaurant I've been to.

It's taking me a while to get used to cooking like this, normally when you're grilling you've always got your eye on the meat and turning when with this you just leave it, so there's a part of my brain getting agitated thinking it's not going to work and I should be doing something but so far everything has been incredible, I'll never cook anything skewered another way again.

2 Attachments

I've consistently failed at pulled pork on the Weber - what's the secret? 6 hours at about 100 degrees yesterday was very tasty, but very much not pullable.

Way too short cooking time. Should be anywhere from 12 to 18 hours. I've never had one finish in under 15.

Fair enough - I'll stick to the slow cooker in that case!

My last one was 14h at 240 degrees (f). Pulled at 204.

Pulled pork - overnight in low oven followed by a few hours in the Weber for some smoke flavour and bark development works quite well and is a lot less hassle than trying to manually maintain a Weber at constant temp for 12+ hours.

I'm going to attempt a pulled pork this weekend by going Sous Vide for 24 hours then onto the smoker to get the flavour and bark

Sounds amazing, report back

I agree with this. Roast or braise it before finishing on the grill.

I shall! Have seen some recipes that put in the sous vide for 48 hours, that takes some serious planning!

You only need about 12 - 15 hrs sous vide I would say. Anything more is excessive.

Edit: when I'm back from work I will try to find my old work book that I think has a bunch of sous vide temps and times.

Ah interesting.

Thankfully my brother is a pig farmer, so I have a good supply of fresh pork at low prices, so I shall run some experiments!

I could be remembering wrong so dont hold me to it!

But we use to just stick our pork on sous vide before leaving for the night and take it out first thing in the morning. It was close to jelly consistency when it came out too late.

I'm not sure about the science of it, but all I've read suggests you'll get more smoke flavour at the start of the cook, when the meat is cooler than at the end.

Not sure if that's useful for sous vide, but I've had good results slinging the meat into the oven after a few hours smoke.

It makes sense as less smoke will penetrate the meat. It would just coat the outside.

I dont know the science either though.

There's a competition BBQ champ called Harry Soo on Youtube who is adamant about home BBQ being finished in the oven for convenience particularly after you've wrapped it.
"A BTU is a BTU" after you've got the smoke + bark set up on it.

I shall experiment! I think the issue with smoking first then sous vide is that you then lose the crispy texture of the bark. I guess sous vide "sets" the outside of the meat less than other cooking methods, so more likely to take smoke on afterwards. I will try it both ways and see if it makes a difference. Could even try Smoke>sous vide>smoke to see if that makes a difference...

smoke > sous vide > smoke seems like the healthier alternative to smoke > confit > grill

Smoke-sous vide-smoke sounds good

i'd say the other way round works better, once your bark is sealed get it in the oven and then when your mates show up the grill is free for them to burn they sausages they brought with them.

Cheers, I'll try smoke first.

Lidl are selling mini kamado barbecues for £100.
Only seen on flyer, not left the house this week yet.

none in sydenham today, i'm tempted.

I sousvide and then finish on the bbq when doing pulled pork - never thought to smoke first, mostly bc it seems a bit of a faff/messy and I kind of think the flavour will wash out after 15hrs in the water bath @Sam_w but if you have pork a plenty then experiment away and let me know!

Look for lidl kamados on your local FB marketplace at +50% markup