I do need a bigger brolly.. It turned out really nice, lovely and moist, but for next time I’ll add more spices to the marinade and leave overnight to get more of a tandoori flavour.
What have you been smoking on bbq?
- Thread starter Justin Dean
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MattGuk
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Treated myself to a new smoker a few weeks back, I wanted a bigger on than I had, but when my sister in law asked if I could cater for 60 people, I knew I had to go bigger.
Got the Pit Barrel Classic and must say, a brilliant but of kit, can hold loads of food.
I smoked a whole brisket, 5 racks of pork belly ribs, and 2 hole pork bellies, not all at the same time, but was done over 24 hours.
Makes really quick work of it too, it does cook slightly hotter, but add foil into the rebar holes to restrict it back a bit.
I only got pictures of the ribs, but was amazed that being 2-3 from the coals, nothing really burnt at all.
Got the Pit Barrel Classic and must say, a brilliant but of kit, can hold loads of food.
I smoked a whole brisket, 5 racks of pork belly ribs, and 2 hole pork bellies, not all at the same time, but was done over 24 hours.
Makes really quick work of it too, it does cook slightly hotter, but add foil into the rebar holes to restrict it back a bit.
I only got pictures of the ribs, but was amazed that being 2-3 from the coals, nothing really burnt at all.
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Smoked a nice brisket for Independence Day in the states today with hickory.
Absolutely, those are both great for smoking meat.
Trying out a chilli from start to finish, including all the frying, have now taken the lid off and added some cherry wood to give hopefully a slight smokey flavour.
Edit and my brolley took a beating from the wind.
Edit and my brolley took a beating from the wind.
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
To get "smoke" into non smoked dishes like curry or chilli...
You need a small steel pot/ramekin, melt some butter ghee in pot,place pot into the dish to be flavoured,put red hot coal into the ghee in pot,put lid on dish.
You need a small steel pot/ramekin, melt some butter ghee in pot,place pot into the dish to be flavoured,put red hot coal into the ghee in pot,put lid on dish.
Cheers I’ll try that next time
My other contribution to last nights table. ‘Over The Top’ Chilli.
Onion, toms, peppers, chipotles, 3 different types of beans and beef stock in the Dutch oven. The the seasoned mince ball got smoked for two hours before crumbling in to the sauce.
I’ll be doing this one again.
Onion, toms, peppers, chipotles, 3 different types of beans and beef stock in the Dutch oven. The the seasoned mince ball got smoked for two hours before crumbling in to the sauce.
I’ll be doing this one again.
Filth.
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grooves
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It was.
I'm a very dirty boy.
Picked up a new smoker that was half price at homebase yesterday
Obvs I hadn't even lit it and I had the angle grinder on it. It has big legs and wheels, which won't work in jabbas hut. So quick measure and Mr angry made short work of the legs, reducing its height to that of my little BBQ smoker.
Don't worry, whilst jabbas hut is made of wood, the actual work top has 1/2" of scree, with concrete flag stones on top and then heat resistant tiles on top of that. No heat gets through to the frame!
Once suitably modified, first recipe was Disney's smoked turkey leg. They are DIVINE and I found a recipe on line thats supposed to be 99% there.
Marinaded overnight in prep for today and smoked at 90c for 6 hours with apple smoke and my favourite Big K charcoal
Obvs I hadn't even lit it and I had the angle grinder on it. It has big legs and wheels, which won't work in jabbas hut. So quick measure and Mr angry made short work of the legs, reducing its height to that of my little BBQ smoker.
Don't worry, whilst jabbas hut is made of wood, the actual work top has 1/2" of scree, with concrete flag stones on top and then heat resistant tiles on top of that. No heat gets through to the frame!
Once suitably modified, first recipe was Disney's smoked turkey leg. They are DIVINE and I found a recipe on line thats supposed to be 99% there.
Marinaded overnight in prep for today and smoked at 90c for 6 hours with apple smoke and my favourite Big K charcoal
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Looks class, and I love the smoker (I’m not allowed to buy an off-set). Have you tried the Big-K Marabou charcoal, it’s one of my favourites.
2kg Ham joint for Christmas day smoked on the offset smoker.
5 hours hot smoke with apple wood chips using marabou charcoal and occasionally smothered in a honey and apple cider glaze
That will now cool and get put in the fridge overnight and eaten as cold cuts with the other nibbles before the main chrimbo meal and what's left will go on sarnies next week
Edited to add: skin was taken off pre-smoke and is sitting in a bag of brine and will get deep fried on boxing day to make the ultimate crackling
5 hours hot smoke with apple wood chips using marabou charcoal and occasionally smothered in a honey and apple cider glaze
That will now cool and get put in the fridge overnight and eaten as cold cuts with the other nibbles before the main chrimbo meal and what's left will go on sarnies next week
Edited to add: skin was taken off pre-smoke and is sitting in a bag of brine and will get deep fried on boxing day to make the ultimate crackling
Attachments
Another OTT Chilli. Cooked yesterday and reheated in the WFO today. It was awesome.
Yesterday.
Tonight.
Yesterday.
Tonight.
