What have you been smoking on bbq?

[damienair]

This evening I had a Chili Bratwurst with sauerkraut and a Homemade Cheese burger on the Weber charcoal kettle BBQ. Super yummy. Had a Pink Grapefruit IPA first whilst cooking and then washed the meal down with a Yarrawanga Creek Kit Australian Pinot Grigio. Tomorrow I will be doing a butterflied leg of lamb on the Weber BBQ. It is currently marinating away in the fridge with Lemon, olive oil, fresh mint, Rosemary, garlic, salt and pepper. Looking forward to it.

 

[Cheshire Cat]

Not smoking on the BBQ but we cooked a Moroccan chicken put the tagine onto the BBQ. The ingredients and spices go in raw and 30 minutes later fully cooked.

 

[damienair]

I’ve just had an orgasm and my wife was not involved. I’m not a huge fan of lamb but my wife is. Only ever having lamb done on a Weber BBQ in future. Holy God and all that’s amazing this was amaze balls of the highest order. Just fantastic. Washed down with Festival Oaked Apple Cider.

 

[damienair]

Still have a lovely after taste even though I’m trying desperately to wash it away with a Bavarian Wheat Beer.

 

[Nicks90]

@damienair lamb should only ever be cooked over hot coals, end of...
It's how it's been cooked for millenia in Africa and the Middle East and they know how its done.
ground cumin , garlic, coriander and paprika rubbed over the meat and then slow roasted on the bbq.
Open the vents and get the heat on for the final 15mins to char the outside.... Bliss

 

[An Ankoù]

None of your business what I've been smoking. Listening to Last Train to Lhasa by Banco de Gaia and enjoying a good couple or ten of very confused milds who can't make up their minds if they're milds or stouts. Or maybe it's me who can't make up my mind.
Any Banco de Gaia fans out there? Just love Celestine!

 

[damienair]

@damienair lamb should only ever be cooked over hot coals, end of...
It's how it's been cooked for millenia in Africa and the Middle East and they know how its done.
ground cumin , garlic, coriander and paprika rubbed over the meat and then slow roasted on the bbq.
Open the vents and get the heat on for the final 15mins to char the outside.... Bliss

I absolutely agree. Oh my it was a Revelation. Only way lamb should ever be cooked. My 2 boys literally inhaled it.

 

[Horners]

Massive home made chicken shawarma

 

[MattGuk]

Just had a day of brewing and Smoking beef chuck.
This 5kg monster took about 10 hours to smoke, but my lord it was worth it

 

[Alastair70]

Got a couple of people over to help me with this lot.

 

[will4009]

Have been smoking on my Weber kettle quite a bit over the last few weeks.

This leg of lamb came out really well. I stuffed it with whole cloves of garlic and rosemary. The rub was oregano, onion granules, thyme, salt and pepper. I also made marinade out of red wine vinegar, lemon juice, olive oil, rosemary, garlic, salt and pepper to baste the lamb.

I have done a few spatchcocked chickens too. This was a spice piri-piri rub. I set up the Weber to use indirect heat, with apple wood. Super easy to prepare, and a quick cook time compared to lots of things I have been smoking.

Not a 'proper' brisket to smoke. But I have had some good results smoking standard rolled brisket. Rub was paprika, salt, pepper, garlic granules, onion granules, brown sugar. 3 hours at 125, then I made a trivet out of onions, a whole bulb of garlic and some celery in a tray, put the beef on top, poured over a can of Dr pepper and wrapped it up. My thinking was rolled brisket doesn't have much fat, so keeping it moist like this really would help. Have it another 3 hours, then uncovered it for 45 mins to reset the bark. Worked really well, and used the leftovers to make a chilli.

Thinking about getting a few accessories, vortex, hotplate, rotisserie etc.

 

[DavidDetroit]

But I have had some good results

All looks good. Not to stray too far, but have you done beer can chicken? It's where you balance the chicken directly on a can of beer. My brother does them, I don't. But that nice bird reminded me of that method.

 

[will4009]

All looks good. Not to stray too far, but have you done beer can chicken? It's where you balance the chicken directly on a can of beer. My brother does them, I don't. But that nice bird reminded me of that method.

Thanks.

Yeah I have done it before, but honestly I prefer to spatchcock. I find that you get a more even cook, looks decent on the cutting board and its easier to portion out. I have been experimenting with brining, which I think makes a difference.

 

[Cheshire Cat]

Beer can chicken reminds me of the scene from Withnail and I where they sit the chicken on a brick in the oven. Lol.

 

[will4009]

I have been having great success smoking cheap UK 'rolled' pieces of brisket.

My local Morrisons has a butchers counter and they package the brisket onsite. The only real positive about this, is that the cuts of brisket have minimal packaging and it's far easier to see what you are actually getting. I tend to look for thicker pieces that have a bit more fat. I make up a rub, smoke them on my Webber kettle for a couple of hours then wrap them up in a foil tray with a can of coke. The moisture is key to keep this relatively lean cut tender. I find the bark has already set by this point, so I don't lose it.

Comes out really tender if you can get a decent piece. I know it's not the same as a 'proper' US brisket. But, if you can't justify mail ordering a full brisket, or just don't have that local availability, then a piece of UK rolled is a decent option. This piece cost about £5.

 

[will4009]

Smoked a piece of rolled brisket today, which I will be using to make chilli with over the weekend.

Whilst I had that going, i put a couple of cauliflowers on. I had never considered smoking a whole cauliflower before, but thought it was worth a try. The first with honey, chilli, soy, garlic, tomato puree . The second buffalo style, franks hot sauce, butter, onion/garlic granules, cayenne.

Both really nice, worth a try if you have a bit of space in your smoker/barbecue.

 

[will4009]

Smoked a pork shoulder this afternoon. Smoked using apple wood, 9 hrs at 125, wrapped after 4 hours. The rub was salt, pepper, paprika, garlic, onion, brown sugar.

I also smoked some beans along with it.

 

[Stu's Brews]

Spent New Years Eve whipping up a couple of treats for myself and my girlfriend. Smoked salmon for lunch and pulled pork for dinner.

 

[damienair]

This evening I did some lamb steaks on the Weber Charcoal BBQ. They were marinated in a mix of 2 x juiced lemons, 4 x crushed cloves of garlic, 4 tbls of olive oil, 1 tbls of dijon mustard. Salt and pepper. 4 mins on each side over direct heat of the coals. Flavour was amazing. All 4 plates were cleared. It was windy and raining so I set up the BBQ at the front of my house on the edge of the garage. Worked out fine.

 

[will4009]

Salt and pepper on the cheeks, used mustard as a binder. Smoked on a Weber kettle at 125 (257F) for 3 hours. Then I braised the cheeks for 4 hours in beer, beef stock, onion, garlic, Worcestershire sauce and hot sauce.

Beef was like butter. So tender. Made salsa out of tomatoes, red onion, coriander, garlic, lime juice and splash of white wine vinegar. Shop brought guacamole, as avocados were not ripe. Made some pickled onion slices, really simple, just thin sliced red onions and red wine vinegar, left for a few hours.

The wraps are Greek yogurt and self raising flour. About a 50/50 mix, with salt. rolled flat, and cooked for a minute each side in a cast iron pan.