What have you been smoking on bbq?

[Alastair70]

Tomorrow nights dinner. 3kg pork belly shoulder (corrected). Rub; salt, pepper, brown sugar, paprika, chilli flakes, chipotle flakes. In the fridge overnight.
Planning a 10hr smoke on the Kamado at 100C, Big K Marabou charcoal with mesquite wood chips added at 10, 8 and 6 hours. Open vents at 8 hours and let the temp creep up to 200C for the last hour of cooking.
After pics to follow.

 

[Clint]

Tomorrow nights dinner. 3kg pork belly. Rub; salt, pepper, brown sugar, paprika, chilli flakes, chipotle flakes. In the fridge overnight.
Planning a 10hr smoke on the Kamado at 100C, Big K Marabou charcoal with mesquite wood chips added at 10, 8 and 6 hours. Open vents at 8 hours and let the temp creep up to 200C for the last hour of cooking.
After pics to follow.
View attachment 71361

Sounds positively horrific.

 

[Alastair70]

Sounds positively horrific.

Sorry Clint, it’s pork shoulder, I’ve corrected it. My mistake. That’s definitely no way to treat belly, you can put the beta-blockers down again.

 

[Clint]

Last week I "progressed" to some bone in chicken portions in a home made rub....they were perfectly cooked.
I'm getting the bbq on again tomorrow night but not decided on the fare yet.

 

[Alastair70]

No1 son is on his way back from uni and I’ve got 12 of his mates to feed tomorrow night. I’m doing the pulled pork and I’ve got a load of sausages from one of the local fancy butchers, including some Boerewors and Chakalakas from these guys.

 

[Clint]

Looks very interesting! I shall be using a local independent butcher instead of the supermarket...just the basic stuff...burgers,sausage are simply good.

 

[Alastair70]

Totally agree. The produce is better, and you’re shopping local as well. The best fruit and veg round my parts are sold out of a portacabin in the car park across the road from that butchers. The quality and the range of stuff Raymond sells is staggering and it’s all market fresh. I try to stick to stuff in packets from the supermarkets and head down into the local village for the fresh goods.

 

[Rodcx500z]

I dread the day if it ever come's were i have to buy meat products from a supermarket, think it may turn me veggie

 

[Dutto]

I dread the day if it ever come's were i have to buy meat products from a supermarket, think it may turn me veggie

I find that my local Morrisons butcher knows his stuff and will also trim things off the meat if asked.

However, I agree with the sentiment about supermarkets and won’t buy any meat that is “ready wrapped”.

I made this decision after buying a 2kg brisket to smoke and discovering that I couldn’t inject it! This was because 500g was the outer layer of meat and the remaining 1,500g consisted of bits and pieces stuffed into the middle! Even as a roast it would need to be overcooked to “stick” the bits together so they could be carved!
:hat:

 

[Alastair70]

As promised, the after shots.

First up, the cook. Everything in life is better with stats.

Next, the pull.

Finally, prepare to marvel at my ring.

 

[will4009]

Smoked a brisket this afternoon. Nothing fancy, straight from the reduced section in Morrisons. SPG rub, placed the beef in a tray with garlic cloves and sliced red onion.

I used the snake method, using whiskey cask oak to smoke at 130. 4 hours in the smoke, then covered with about half a pint of a stout I brewed over Christmas. Wrapped up, and then covered for another 4 hours. Really tender, served some in buns, and reduced and thickened the cooking liquor as a sauce.

 

[Clint]

#bunchofdirtybrtards...

 

[Brianbrewed]

Ban mhi (Vietnamese chicken sambo) smoked on the kamado

 

[starseeker]

Lucky mates ,to have a freind like you :)

 

[chrisbjones202]

Unfortunately didn't get a post cook photo but the pulled pork rolls went down very well.

Cook was a bit eventful as it was too big for smokey joe so ended up in the broil King with some cherry pieces for smoke while i was working and finished in pizza oven.

 

[granch72]

Last weekend I made BBQ pork ribs (made a secret BBQ sauce) and Flannery beef ribs (smoked on day 1, then slow braised on day 2). My friend who is a great chef contributed meatloaf- wrapped a meatloaf in a bacon weave and smoked it using grapevine wood for about 2.5 hours. Applied a pineapple/habanero bbq glaze and smoked for another hour to about 165 internal.
Unfortunately didn't get photo

 

[damienair]

This evening I did a butterflied chicken with Chimichurri sauce on my Weber. It was raining and windy, but the garage door kept the rain off the BBQ and allowed me to cook semi outdoors. Served with butter and garlic baby potatoes and salad. It was gorgeous.

 

[Alastair70]

Side of Salmon coated with mustard, brown sugar, smoked paprika, garlic granules, salt and pepper. Smoked for 30 minutes on a cedar plank. Served with grilled asparagus coated in sesame seeds and oil.
Delicious, I’ll be doing this one again.

 

[Brewnaldo]

Lastnight I made the apricot and hoisin glazed thighs from the Weber book. Very nice.

I deviated from the recipe in terms of using thigh fillets (no skin or bone) as its what I had. Skin and bone obviously would be better. I also added cashews just cos they are class. Lastly, I used a whisky soaked oak stave rather than smoking chips. Again, availability. Didnt provide enough smoke though.

Will definitely do again. Might consider whether the cumin has its place in the rib though. I think a 1/8tsp of 5 spice would work better.

 

[Alastair70]

Apologies. Forgot to link to salmon recipe. Cedar planks were from Amazon.

https://www.howsweeteats.com/2021/05/cedar-plank-salmon/