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

Leftovers.

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Looks good....hmmm
Anyone got any experience of a chimney flue lighter.
Allegedly pretty good but does it work or is it waste of money and time

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It's changed my life. Highly recommended.

6 hour Brisket. I think I over did it. bit dry.

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They're the best thing ever. Got the Weber one.

Going to try stir-frying over it at some point

1. Forgive the flame in the first pic. Was indirectly smoking them with mesquite (after initially braising for a few hours under foil) and had to top up the heat after a few hours.

2. The penultimate photo suggests incredibly dark bark (i.e. charred to fuck). It was not.

3. This is more food than 2 people should comfortably be eating.

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6 hours? For a full packer cut? About 8 hours too short really. Looks moist enough. What didn't you like?

Top work.

didn't look like a packer cut at all, more like british brisket which is various bits rolled together

am with you that it was not cooked for long enough - would also suggest too high a heat

Is Bodeans still a thing? I have memories of forum trips where I comfortably ate a half slab Jacobs ladder and then still had room for a Boss Hog Platter. I'm 31 now and, no BS, think that would kill me. At what stage in my life did I lose my ability for gluttony? I'm quite saddened by it. Especially because I'm fatter now than I've ever been in my life (which by my logic would mean I have extra space to fit stuff). Now I get full after a good salad.

Mate...

Yes. Works every time.

You've been gone too long.

This. The temperature was all over the place whenever new coals were put on. Live and learn. It was still pretty tasty.

https://www.youtube.com/watch?v=R50i9-Qy1z8

Each time you open the pit you allow oxygen in and your temp will spike. Look up the minion method for lighting and fuelling your pit.

This happened last week.

There are no more pictures. Just eating.

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The 50p was to troll my brother-in-law.

Gave it a dry rub with molasses, sweet paprika, salt, coriander and Szechuan pepper.

The watched my temperatures fluctuate for 12 hours, as my PID behaved like as truculent child.

It all tasted great, but was overcooked. I'll be recalibrating the temperature probes, and think about insulating my drum smoker.

Work in progress..

That looks impressive.

This, two beef short ribs at Waitrose, £3.87. Mix of Yoshida and Holy Fuck, salt and pepper rub, 9 hours on the BBQ at 140c. Leaving to stand for half an hour.

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Looks good, I tend to do beef at 110-120.

Burger day.

Tomorrow will be bone in pork belly and smoked ox cheek.

Pork belly

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Skin removed for pork scratchings

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