What have you been smoking on bbq?

[Joetp]

Smoked a rolled beef brisket yesterday! Was very happy with the results! 3 hours at 100c and then covered with Dr Pepper and wrapped up for a further 2 hours. Glazed with BBQ sauce then put back on the BBQ for 15 minutes to set, wrapped and let rest for 20 and served with fries. Delicious!

 

[will4009]

Smoked a rolled beef brisket yesterday! Was very happy with the results! 3 hours at 100c and then covered with Dr Pepper and wrapped up for a further 2 hours. Glazed with BBQ sauce then put back on the BBQ for 15 minutes to set, wrapped and let rest for 20 and served with fries. Delicious!

View attachment 66769

Yeah I find wrapping rolled brisket really helps it. Not much fat, so you have to add some moisture somewhere.

I like using a Dr pepper/hotsauce, garlic and onion mix. Or beer/stock, which I then turn into a smokey ale and beef sauce.

 

[Class68driver]

First cook on my Kamado, Chicken Thighs and Belly Pork seasoned with Chook Chalk and Hog Wash by the Rusty BBQ company. An initial sear followed by slow roast at about 160 degrees. Really pleased with the results full of flavour and very Juicy. All washed down with St Peters Golden Ale I brewed recently. It's been a good day

 

[SMP Brewery]

First proper Smoke on the Aldi Kamado. Pulled pork, if I do say so myself looks pretty good.

 

[Class68driver]

First proper Smoke on the Aldi Kamado. Pulled pork, if I do say so myself looks pretty good.

View attachment 68381

The Aldi Kamado really is a great bbq, I really like mine. That looks a good piece of pork too.

 

[Horners]

Plus 1 for the Aldi - I have lots of outdoor cooking options and this is a superb piece of kit and crazy good price given I'm led to believe that it comes from same Chinese factory as some of the branded units which are twice the price.

 

[will4009]

Made some Peri peri chicken tonight.

 

[Mash Monster]

Butterfly leg of lamb for Jubilee celebrations

 

[GeneralGinger]

Butterfly leg of lamb for Jubilee celebrations View attachment 69514

God that looks good!

 

[Mash Monster]

God that looks good!

Yes was spot on I can’t take any credit though my Son in law is a chef !

 

[Brewnaldo]

I'm at a bit of a loss with the temperature in my pro Q bucket smoker. First cook today having switched out the water in the pan for sand, as seems to be the conventional wisdom on various forums, but its still really struggling to get up. Been on for about 2 hours now and just labouring it's way past 84, on its second basket of charcoal.

Either, I have used too much sand, or I am really **** at working this thing.

 

[Dutto]

May I suggest that after the initial blast of charcoal you switch to lumps of hardwood?

It gives great heat, plenty of smoke and it’s cheaper!

Enjoy!
:hat:

PS
1. Logs have to be really dry. At least a year after cutting down, otherwise half the heat goes to drying out the wood!
2. Ditto the sand you use in the water bath; which is why I used dried play sand destined for a kiddies sand pit!
3. NEVER use wood cut with a chain saw! The chain is oiled continuously!

 

[SMP Brewery]

A bit late putting the lamb on.

 

[Class68driver]

Today's cook I made use of my new 70cm skewers, chicken kebab and chicken shawarma with homemade naans. All washed down with a few Mangrove Jack Helles. Lovely stuff.

 

[will4009]

Marinade was olive oil, lemon juice, lemon zest, tomato puree, cumin, all spice, onion granules, fresh thyme, minced garlic salt and pepper.

Marinaded chicken thighs for 4 hours, then threaded thighs on a couple of skewers, using half a potato at each end to keep it all together.

Cooked on a Weber kettle, indirect heat using some hickory wood.

Wraps are 50/50 thick natural yogurt and self raising flour, with salt. Rolled flat and fried in a cast iron pan for 60 seconds each side.

Served with salad and a homemade sweet and spicy chilli sauce.

 

[will4009]

I smoked some spam this evening. Really enjoyed it, used American mustard as a binder, used some Bad Byron's butt rub with a bit of brown sugar. Smoked with some apple wood. I made some buffalo sauce, and coated the spam a couple of times during the last 5 mins.

 

[Dutto]

I smoked some spam this evening. Really enjoyed it, used American mustard as a binder, used some Bad Byron's butt rub with a bit of brown sugar. Smoked with some apple wood. I made some buffalo sauce, and coated the spam a couple of times during the last 5 mins.

View attachment 70160

WOW!

SPAM is a much underrated meat!

Thinly sliced and fried (or BBQ’d) until crispy and it makes a fantastic sandwich, with a bit of English mustard!

BUT I’ve never done it “en block”, so that’s a project for the future!
:hat:

 

[will4009]

WOW!

SPAM is a much underrated meat!

Thinly sliced and fried (or BBQ’d) until crispy and it makes a fantastic sandwich, with a bit of English mustard!

BUT I’ve never done it “en block”, so that’s a project for the future!
:hat:

Yeah, I understand it's not everyones favourite, but I really like it and there are a few things you can do with spam on the barbecue.

Its a great thing to put on, when your smoking something else more time consuming, and have it for lunch.

This time I went really heavy with the rub, and that worked well developing a 'bark', if you can call it that on spam! A couple of weeks a go I tried spam burnt ends, and they were really good. Worth having an experiment.

 

[Rodcx500z]

The food that fed a nation

 

[Tanglefoot]

Ten o clock break and the sparkies have got the BBQ going for sausage rolls all round ! ( Smoke everywhere )