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

Kind of fucks up the beer drinking though. But yeah. Good idea.

@CYOA This thread might be of interest.

No, it doesn't... Simply hold onto your tray, slip the beer out and guzzle, replace beer and snack...

Genius...

Putting a plate of hot food on a cold beer, genius. You better drink fast or have a high quality stubby holder.

The beer won't get time to warm up, the meat won't get time to go cold... #greedy

Beer hat FTMFW.

OK, you win...

Always.

Going to do some dry runs this weekend, weather permitting.

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Is that a fan?

TexanTurboBenzBQ™

Attaboy, thanks.

Bro, do you even Weber?

(Air intake vent design for the slightly nicer Weber kettle)

Initial burn underway.

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Sex...

Be interested to hear your thoughts on this. Quite fancy one

So @jdmitch harassed me about pickles via PM so I passed along some useful info. Upon further reflection, I thought it would be silly to not share.

What you want to look for are recipes for bread and butter pickles - this one is a really great starting point - http://smittenkitchen.com/blog/2010/06/bread-and-butter-pickles/

And just modify it from there.

A couple of things to think about when looking for bits over here.

1. Polish shops will frequently have Ogurki - also known as Kirby cucumbers - so I would start there as a source for the right ones. Fully grown Persian cucumbers (a.k.a. regular cucumbers) won't work although in a pinch if you can find baby cucumbers, they will work as well.
   
2. Look hard for the sweet, all white onion - they make such a difference. I used to find them at Waitrose, but struggled anywhere else really. You can use a mix of yellow onion and banana shallots, but you will need to up your sugar by 50% to compensate. And to me, it's not quite the same.
   
3. The vinegar is to use is the Sarson's pickling vinegar, which is the same as white vinegar. Not white wine vinegar, just white vinegar. Plain white vinegar is fine.
   
   

I think that's it. The rest is just salt, ice, and some spices. Super easy and it takes almost no time to make.

End result....

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Sainsbos do white sweet onions in their Taste The Difference range

Hmmm. Not at the Dulwich one that I've seen. Although the lack of Polish shops, and oguirki, is more the issue.

Does anyone know where can buy a 15cm round bbq grill and a 20cm round bbq grill?

Or any substitutes? I want to hack a Trangia so I can also use it as a tiny BBQ too.

Try googling 'round cooling rack' with sizes - 15cm, 6" and 6 inches will give different results (or 20cm 8" 8 inches for the larger size)

Smoked a pork tenderloin tonight. Very, very tasty.

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On the BBQ

Thanks again for the pickle recipe...still haven't had time to try it out, but have scouted out the local Polish grocery for cucumbers, but wasn't sure which of the two types was right...One said gobiurki and I can't remember the other one (thought I took a picture but can't find it now!)
Anyways back to the topic at hand...I did get round to smoking some beef ribs this past Sunday as a practice run for a BBQ Saturday to belatedly celebrate/mock the 4th of July. Unfortunately only have pics of the rubbed up joint, and not the final product but it was alright despite my resorting to the foil "texas crutch" too early. I'll try to reduce heat more early and let it smoke longer before wrapping next time.
Also planning on doing a couple pork shoulders...one classic pulled pork style and one "pibil" which is supposedly the next big thing in slow cooking in 'Murica (obviously an old tradition from indigenous cooking appropriated by somebody to make money...) results to follow at the weekend.

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Oh I love puerco pibil - it's about all I ate when I've been in the Yucatan.

I used to use lots of lime juice to cook down carnitas, it makes the meat so tasty.

As to the cucumbers, they should look slightly gnarly. They're in season now too so should be abundant.

Apologies for the delay in sharing my thoughts but I wanted to play before sharing.

This is an excellent little machine, the cooking area is more than enough for a family meal. The pic below is of three decent size salmon fillets on just the left wire rack, so there is the same space on the right one. I reckon I could get about 15 fillets on if I bothered spacing them correctly. More about the fish? Marinated overnight in Soy Sauce, sugar, garlic flakes, pepper and honey, smoked low (80c) for about six hours. God they were nice. I also did some trout for 15 mins per side at about 375 with the holes in the drip tray open to let flame through. The trout was akin to how it would be on a direct heat grill.

For the slow grill over the six hours it held the heat well, varying by about 2-3 degrees from target at any one time. For the hot grill it heats up well and holds the high heat but with more variance. I'm told that is as much to do with having the holes open as anything else.

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