Charcoal BBQ/Grilling

Shred · 16-06-2015 7:36am

A chimney starter is a must, they really make lighting coals hassle free.

In regards to your question OU812, to loosely paraphrase "nothing easy is worth doing". Yes there's a learning curve to perfect cooking on a charcoal BBQ but personally that's an incentive for me. Secondly I don't think you can beat the flavour of food cooked over charcoal, sometimes further enhanced by wood chips.

OU812 · 16-06-2015 9:00am

I do use wood chips Shred (applewood is the current favourite), but have been toying with getting a charcoal "pit" for a while

Dizzyblonde · 16-06-2015 11:21am

OU812 wrote: »

Gonna jump in here & ask a quick question. I love BBQ, absolutely adore it, but I've always had a gas one, mainly because I like the taller fuller ones with racks etc. How easy is it to adapt to the charcoal ones ? It it not a lot more work because the heat isn't as easy to manipulate ?

After having gas for years we went back to charcoal a few years ago and although it does take a bit longer to get started, when it comes to flavour there's just no comparison. It's definitely worth buying a decent BBQ though. We have a Weber and it's great.

Cocoon · 16-06-2015 10:05pm

Does anybody know where you could buy a large amount of quality lumpwood, I'd easy go through 100kg in a year.

curiousb · 17-06-2015 8:55am

I got my lumpwood from A Room Outside in Limerick, they do restaurant grade.

They might do a deal on a bulk order?

I have used that stuff and it does burn well, but doesn't last as long as charcoal.

I have decided to stick to charcoal and add wood for the smoke instead. Works out cheaper!

fred funk }{ · 18-06-2015 1:50pm

Anybody know where to buy a cooking grill? I'm making a beer keg BBQ and have no wire grill.

Shred · 18-06-2015 4:09pm

fred funk }{ wrote: »

Anybody know where to buy a cooking grill? I'm making a beer keg BBQ and have no wire grill.

I've seen them in Newland's Garden Centre:

http://www.newlands.ie/WEBER-CHARCOAL-GRATE-FOR-47CM-BBQ-077924074059/74130/

http://www.newlands.ie/WEBER-CHARCOAL-GRATE-FOR-57CM-BBQ-077924074066/74127/

Both are stainless steel Weber ones and very easy to clean, you'll probably get cheaper ones elsewhere I suppose.

rubadub · 18-06-2015 5:07pm

The Hill Billy wrote: »

Using fire lighters to ignite charcoal would be fairly common.

heatguns or even hair dryers can also be used

https://www.youtube.com/watch?v=Y6r6N2OAzTs

a heatgun will get hot enough to start the fire, the hair dryer would just be fanning on hot air so would have to be lit first. A heatgun can have the charcoal ready to cook on a lot faster than normal too.

oleras · 18-06-2015 9:34pm

I kinda followed this guys recipe for some inexpensive Lidl beef roast i picked up today. I left out the injections of marinade....even typing that just seems wrong !

€10, i wasn't going to the poor house if i made a balls of it.

I removed the netting and used the rub from the recipe, minus the celery salt, didn't have any of that.

I was using up some old briquets i had in the garage, it was only going in for max 2 hrs anyway. A bowl of soaked maple chips added for some smoke, no water bath, i sat the meat in a section above the direct heat to keep it from burning. The temperature pretty much stayed at 275 for most of the cook.

After an hour.

When the temp started to dip at ~ 80min, rather than add more fuel i just stoked the coals and it came right back to 275.

I took it off at around 95 mins, stuck a cheapo probe in and it eventually read 145 internal. I *might* be getting maverick dual probe for fathers day, it seems to be an essential piece of kit when smoking.

Now...if you read the recipe you would know this is to be wrapped in foil, let cool, refrigerated overnight and then thinly sliced.

Hopefully i will have the money shot tomorrow sometime.

I must say i am really enjoying this, getting a chance to combine 2 things i enjoy doing, cooking and eating !

RasTa · 18-06-2015 10:28pm

Tell your little one to get you one of these

http://www.amazon.co.uk/SuperFast-Thermapen-professional-food-thermometer/dp/B002657DW0

Although you don't want to be opening it too often so maybe not

curiousb · 19-06-2015 10:44am

This one is on my wish list

oleras · 19-06-2015 12:19pm

I cant really cut it that thinly but it will do, when i go bigger the next time i may ask the local deli counter to run it through their slicer.

Full of smokey and spicy flavor from the rub, quiet tasty.
Maybe a little over done, but hopefully the maverick will sort that.

twerg_85 · 19-06-2015 1:24pm

Got the Weber smoker cleaned out last night so fingers crossed for decent weather this Saturday !

F.

Markcheese · 20-06-2015 5:02pm

oleras wrote: »

I cant really cut it that thinly but it will do, when i go bigger the next time i may ask the local deli counter to run it through their slicer.

Full of smokey and spicy flavor from the rub, quiet tasty.
Maybe a little over done, but hopefully the maverick will sort that.

Looks fairly juicy and pink from the photos !! - if it's too rare you won't have cooked and tenderized it- I'd love to do a big hunk of topside roast like that -

oleras · 20-06-2015 5:32pm

Markcheese wrote: »

Looks fairly juicy and pink from the photos !! - if it's too rare you won't have cooked and tenderized it- I'd love to do a big hunk of topside roast like that -

You can clearly see the side that was facing the heat, the more done part, next time i will rotate it every 30 mins, learning curve an all that.

I got more beef ribs to try hopefully tomorrow.

unklerosco, any chance of that method you use ?

oleras · 20-06-2015 6:06pm

Nice bit of marbling on these bad boys !

twerg_85 · 20-06-2015 10:02pm

Did some ribs and a leg of lamb for dinner tonight.
Smoked up some chicken breasts for my mother's Caesar salad and some fish for the father in law.
Also smoked up a home cured bacon loin !
F.

unklerosco · 21-06-2015 12:36am

oleras wrote: »

unklerosco, any chance of that method you use ?

Those Ribs look sweet, where'd you get them? Got a few like that last year and they were unreal.

My method calls for a rub of salt n pepper, I tried a few different rubs from recipes from various books but to me anything other than salt and pepper on beef is just wrong/weird (although I've added the one Rub I did use that I liked below.

So, cover each rib all round with fresh ground salt and pepper. Leave for 2hrs+. Smoker at 275f (I like to use a lump of hickory & apple for these). Cook ribs for 2hrs. After 2hrs ad ribs to a deep set baking pan, add around 1.5-2 cups of beef broth (enough to just come up to the rib bone), cover pan with foil and smoke for another 2hrs. Let rest and chow down. I've used this method multiple times and it's always done the job for me. I'd 4 racks of beef ribs in the freezer last year and came home one day to find the power out and freezer defrosted, cooked all of the ribs this way and had some family round... every bone was dry, not an ounce of beef was left.

Similar to pork ribs you could sauce them and set them on the smoker for 15 mins but I prefer them without sauce myself.

Rub I liked is from Myron Mixon, (method above is based on his also)

2 tbs salt
2 tbs pepper
3 tbs dark brown sugar
1 tsp chili powder
1/2 tsp tumeric
1/2 tsp coriander
1 tsp garlic powder
1 tsp onion powder

oleras · 21-06-2015 12:41am

Cheers for that !

Great butcher down here,https://www.garretts.ie/

You have to usually order them, but he will have them the following wweek, same with beef cheeks and brisket.

It gets annoying at times when you go into a butchers and they look at you with that blank expression, they are more interested in selling you what they have rather than sell you what you want.

Its akin to going to a clothes shop and asking for a shirt and they want to sell you a pair of pants.

unklerosco · 21-06-2015 1:04am

Cheers... There's a wholesale butchers next to my office and he gets me ribs, brisket etc. but he sells to a lot of restaurants so it tends to be a case of trying to get in before the orders go out. Can be hit and miss at times but he's sound, got me a striploin and gave me a very simple recipe for roasting and it was hands-down the best roast beef I ever had, fed 8 adults and each slice was perfect.

oleras · 21-06-2015 5:37pm

The weather is killing me today. Didn't realise it would be so bad.

I am struggling to maintain 215-225 let along reach 275 !

I am using the water bath though, although last week that didnt really affect it so bad. It must be the wind and rain, i should have started it in a more sheltered position but i will learn hopefully from it.

It could take 8 hours and 10KG of charcoal to get these ribs tender...:pac:

RasTa · 21-06-2015 8:06pm

Is that 275 F or C?

oleras · 21-06-2015 8:12pm

RasTa wrote: »

Is that 275 F or C?

Yankee.

My wife was looking at me funny when i was using F earlier, i tried explaining its because all the recipes are from American sites etc.

9pm dinner...she has threatened take away if its any later...lol

Markcheese · 22-06-2015 9:36am

RasTa wrote: »

Is that 275 F or C?

Was just about to ask - what's that in real money - ?

unklerosco · 22-06-2015 1:38pm

Markcheese wrote: »

Was just about to ask - what's that in real money - ?

Once u start doing BBQ n following american recipes you switch to F.. My wife no knows all the temps for cooked meats in F. Couldn't tell you what they are in C

oleras · 22-06-2015 3:45pm

Markcheese wrote: »

Was just about to ask - what's that in real money - ?

Roughly to convert, take away 30 and half it.

oleras · 22-06-2015 3:47pm

Last night was a bit of a disaster, took them off at 9, thats being on since 1.30pm. Temperature didnt get high enough all day to render the fat out properly, i stuck them in the oven for an hour after i took that pic and the amount of fat that came out of them was unreal, it made then shredable but the outside was very crispy. Tasted grand but at 10.30pm you dont want to be eating BBQ...lol

Next time im going to try it without the water in the pan and just try controlling the temperature with the vents.

Live and learn and all that.

curiousb · 22-06-2015 4:07pm

Some people fill the water pan with sand and swear it makes it easier to control.
I haven't tried it myself though.

Would you just need to use more charcoal to get the heat up more?

oleras · 22-06-2015 4:13pm

curiousb wrote: »

Some people fill the water pan with sand and swear it makes it easier to control.
I haven't tried it myself though.

Would you just need to use more charcoal to get the heat up more?

I might try the sand option, i may also try different charcoal, maybe the briquette type, the one i was using has massive lumps.

curiousb · 22-06-2015 4:15pm

I tried lumpwood and prefer briquettes as I think they burn longer and reach a higher temperature.

Worth an experiment. You will certainly fit a lot more briquettes in the base than the lumped so that might make a decent difference.

Shred · 22-06-2015 8:04pm

I'd agree, if you're doing longer cooks briqeuttes are the way to go.

RasTa · 22-06-2015 8:52pm

Guessing you had all the vents open and it still wouldn't go higher than 275? As a former Big Green Egg user thinking of buying one of these, this worries me.

oleras · 22-06-2015 9:25pm

RasTa wrote: »

Guessing you had all the vents open and it still wouldn't go higher than 275? As a former Big Green Egg user thinking of buying one of these, this worries me.

I will be using it again maybe wed and report back.

I would say my issue with getting it hot was the wind and rain yesterday, it was very exposed and the wrong type of fuel. Anyway, with the water pan in it wont really go above 275 i think.

Brian? · 24-06-2015 3:30am

oleras wrote: »

I might try the sand option, i may also try different charcoal, maybe the briquette type, the one i was using has massive lumps.

100% switch to briquettes. Lump wood burns hot and fast. On the coldest winter days I never have issues getting up to temperature on my smokey mountain.

I was going to offer more advice. But you an just read here.

http://www.virtualweberbullet.com/tipsfaq.html

Brian? · 24-06-2015 3:34am

RasTa wrote: »

Guessing you had all the vents open and it still wouldn't go higher than 275? As a former Big Green Egg user thinking of buying one of these, this worries me.

Don't be. Even in winter my smokey mountain overshoots 275 and needs to be throttled down about an hour after being lot.

I always use the water pan and light it using the fuse method from the virtual weber bullet, posted above.

RasTa · 24-06-2015 4:09pm

Well I like doing my chickens at 150f or 302 sometimes 350c so that's why I was concerned.

oleras · 24-06-2015 5:00pm

RasTa wrote: »

Well I like doing my chickens at 150f or 302 sometimes 350c so that's why I was concerned.

I have a turkey breast brining as i type.

I intent to cook it @325, i will report back tomorrow.

daveirl · 25-06-2015 3:39pm

This post has been deleted.

Brian? · 25-06-2015 4:58pm

daveirl wrote: »

Just pulled the trigger on a Weber Smokey Mountain. Really went back and forth on getting a Big Green Egg but the think a cheaper set up with the right work will give me just as good results.

Which size did you go for?

oleras · 25-06-2015 7:08pm

Briquette test.

Dry water pan

After 3 hours and just 1 or 2 stokes of the fire. held a very constant 320-330

meat resting now.

Brian? · 25-06-2015 7:14pm

oleras wrote: »

Briquette test.

Dry water pan

After 3 hours and just 1 or 2 stokes of the fire. held a very constant 320-330

meat resting now.

Is that all the charcoal you used? Is it a 47 or 57cm smoker?

oleras · 25-06-2015 8:05pm

Brian? wrote: »

Is that all the charcoal you used? Is it a 47 or 57cm smoker?

50cm, 20 inch diameter.
yeah, that was all, around 2.5-3kg

daveirl · 26-06-2015 11:25am

This post has been deleted.

OU812 · 26-06-2015 11:45am

I'm gonna make these Potato Bombs this weekend

https://www.youtube.com/watch?v=7aUNmtSgB0c

Muahahaha · 26-06-2015 12:29pm

Regards smoking meat how can you achieve this without a dedicated smoker? I have a small drum shaped BBQ

RasTa · 26-06-2015 1:01pm

Those BBQ pit boys are something else, check out the size of the guns they are casually strolling around with

https://www.youtube.com/watch?v=7NVcfbZKt_k

murcia, freedom.

salmocab · 26-06-2015 1:49pm

Muahahaha wrote: »

Regards smoking meat how can you achieve this without a dedicated smoker? I have a small drum shaped BBQ

you can buy a small smoking box for the wood chips or you can use a foil box that your 3 in 1 came in from a chinese takeaway, put the wood chips into it damp and build your bbq fire at one end of the bbq with the chips down that end on the grill and the meat at the other end. So effectively the heat isn't direct onto the meat, your bbq should work like an oven instead of a grill but the chips should smolder as they are over the direct heat. obviously the top needs to be closed and low and slow is usually best for smoking. You can start things this way to get the smokey flavor in then finish in the oven if you worried about temp control.

unklerosco · 26-06-2015 8:40pm

Muahahaha wrote: »

Regards smoking meat how can you achieve this without a dedicated smoker? I have a small drum shaped BBQ

It's fairly easy, I do it if I only want one or two racks of ribs.

http://amazingribs.com/tips_and_technique/charcoal_grill_setup.html

http://www.seriouseats.com/2011/05/guide-to-grilling-smoking-on-a-charcoal-kettle-grill.html

niallam · 27-06-2015 8:15am

salmocab wrote: »

you can buy a small smoking box for the wood chips or you can use a foil box that your 3 in 1 came in from a chinese takeaway, put the wood chips into it damp and build your bbq fire at one end of the bbq with the chips down that end on the grill and the meat at the other end. So effectively the heat isn't direct onto the meat, your bbq should work like an oven instead of a grill but the chips should smolder as they are over the direct heat. obviously the top needs to be closed and low and slow is usually best for smoking. You can start things this way to get the smokey flavor in then finish in the oven if you worried about temp control.

No need to soak wood chips, doesn't do a thing.

http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

unklerosco · 28-06-2015 9:15am

niallam wrote: »

No need to soak wood chips, doesn't do a thing.

http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

Yes it does... It gets them wet

*Charcoal* BBQ/Grilling

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Charcoal BBQ/Grilling