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

Here’s the recipe

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What’s the book?

Some pastrami from the weekend!

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Mob kitchen - it’s ok and lots of nice sounding recipes but some of them are a bit too simplified. Eg a pad Thai recipe with no fish sauce which seemed rather odd

Corrrr yes please!

Recipe please. That looks fucking delicious

This was brined for 5 days, salt, pink salt, little sugar, and your pick of aromats, flipped every day.

Salt, pepper, coriander seed, mustard seed rub.

Then smoked at 245 to 145ish, wrapped with a water bath over a roasting tin and finished with steam to 195.

It was quite salty still, so I think next time I’ll try a fresh water soak for a little after brining. Could have done with another day in brine too, didn’t quite reach the centre of the thickest part of the brisket so I had a grey spot.

Can’t fault the result really though, although having bags and bags of it in the fridge is dangerous for snacking potential.

bags and bags of it in the fridge

Does it freeze well?

It looks amazing, by the way.

I haven’t frozen any, although purportedly yes (but Americans will freeze anything…) i did keep some of the steaming liquid as an jus to steam reheat it. Given that its brined, so essentialy cured ahead of cooking, I back it to last a couple of weeks in the fridge packed portioned into sandwich bags with all the air taken out.

It’s unbelievable with egg/spinach/LaoGanMa as a breakfast wrap.

Strong work. That looks incredible. Good looking Rueben too.

Try equilibrium brining. Then you can leave it longer in order to reach the middle and also not have it get too salty.

Kamado arrived but was thwarted by my monthly timesheets eating up most of my early evening and then a fledgling bird jumped out of the bush so i had to corral the dog and then chase the poor git round the garden like benny hill trying to pick him up in some gardening gloves as he couldn't fly upwards only forwards a few feet. when I did finally catch him he threw a fit and then momma/poppa showed up and also started shouting at me so I put him up on the fence next to them and it flew off into the alley where it will almost definitely get chomped by a local cat/fox but i couldn't see where it went when i looked out there :(

So after all that I only managed to get the base assembled and the unit lifted up on top. thought I was going to do myself a mischief lifting it until I remembered the firebox was still inside doh. had my gf on hand for emergency guiding but chances of it being dropped increased tenfold whenever she got within a foot of me...

just got to stick the handle, side tables and top vent on tomorrow and I should be good to fire it up for the cure before lunch.

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Soon...*

(*next friday)

Hi all, looking for some help with my bbq. I have a B&Q home brand (Goodhome) Charcoal bbq which is great (solid cast iron grill and generally solid build) however it has holes in the side that I believe are for a rotisserie attachment. I will never use this and unfortunately the holes make the other Vents next to useless. Does anyone have any tips for anything I can use to plug these holes. I have used aluminium foil but it’s not that effective. Just wondering what else I could use. Thanks.

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Couple of short nuts and bolts of the correct diameter?

Edit: ignore me, saw the gaping hole above.

Cut a square piece of steel to put behind the holes and put two nuts and bolts through the bottom holes and drill a hole in the middle of the top hole and use a dry wall/plasterboard anchor for the top hole and then cut down excess boltage? Think they are called this: Spring Toggle Butterfly Bolts - all will involve a metal drill bit.

Unfortunately well outside my capability / beyond the tools I have / have access to! Suspect will have to stick with the crumpled up foil!

Repair (penny) washers each side, held by a nut & bolt? Use stainless if you worry about the zinc coming off hot galvanized stuff...

Coke/beer can cut with scissors and 2 nuts and bolts for lower section, superglue upper bit?

You can get high temp sealant for kettle BBQs - it's like weather stripping. This stuff.

You could fill most of that hole with that stuff. I used it for years on my Weber kettle and can confirm it is robust. There are high temp silicone grommets / plugs that you can find for BBQs as well that might work as well.

Did some gochujang and mustard glazed ribs yesterday - pretty good but was watching football and let some of them go too far. Kimchi slaw and watermelon and feta salad were nice refreshing accompaniments

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Looking great! You have inspired me to go to the kamado and (in a good way) burn some food this afternoon.

Preserved lemon with the watermelon? If not, try it!

I didn’t but I will certainly give that a whirl (need to pick up some preserve lemons!)

Ooh. Tell me more.