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*Charcoal* BBQ/Grilling

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Comments

  • Registered Users, Registered Users 2 Posts: 1,497 ✭✭✭M00lers


    Agreed, have no intention of using liquid smoke. What molasses would you recommend, not exactly spoilt for choices in Ireland.



  • Registered Users, Registered Users 2 Posts: 1,497 ✭✭✭M00lers


    @Brian? Look great, thanks, sub for the dark corn syrup? Maple/golden syurp, molassas?



  • Moderators, Recreation & Hobbies Moderators Posts: 22,144 Mod ✭✭✭✭Brian?


    sorry yeah, I do exactly that.

    As for molasses: whatever you can find. I don’t live in Ireland anymore. I use mulberry molasses from a Turkish shop, if you can get that it’s unbelievable.

    they/them/theirs


    And so on, and so on …. - Slavoj Žižek




  • Registered Users, Registered Users 2 Posts: 13,428 ✭✭✭✭The Nal


    Black treacle works well too



  • Registered Users, Registered Users 2 Posts: 89 ✭✭rojito


    I'm in the market for a high end charcoal BBQ and am currently undecided between a Kamado Joe and a Smokin Soul one (was on their weekender course last year).

    Two big questions might help my decision:

    • Has anyone actually got a Smokin Soul grill? They look great but would be good to hear some feedback.
    • Is it possible to get decent discounts on a Kamado Joe in the off season?

    If anyone has other suggestions in that price bracket let me know. I'm looking for more of a rustic, traditional type, rather than one of these WiFi controlled pellet-burning things that are being pushed a lot at the moment.



  • Registered Users, Registered Users 2 Posts: 3,918 ✭✭✭budgemook


    Highly recommend Kamado Joe Classic and is probably the one more likely to be on sale.



  • Registered Users, Registered Users 2 Posts: 1,276 ✭✭✭RainInSummer


    I have a mate with a Smokin Soul one. Haven't seen it but he raves about it.

    I assume you were using their own grills on the course? Those things will see more action in the course of a year than anything your average non professional BBQer would have. So if they worked well for your on your course I wouldn't hesitate.

    FWIW I have both a pellet smoker and a large Monolith Classic Pro 2 kamado style. Love both equally.



  • Registered Users, Registered Users 2 Posts: 89 ✭✭rojito


    Yeah, its a struggle to get first hand feedback on Smokin soul bbqs. The course involves watching them cook and eating and drinking constantly for two days. Highly enjoyable but unfortunately it doesn't have that interactive element to actually try the grills



  • Registered Users, Registered Users 2 Posts: 1,276 ✭✭✭RainInSummer


    Ah. I wasn't aware of that. Tbh I'd have assumed that they'd have a half dozen grills set up and you're cooking with them shoulder surfing and making sure you aren't going to give yourself food poisoning.



  • Registered Users, Registered Users 2 Posts: 13,428 ✭✭✭✭The Nal


    His and hers from James Whelan on the Lidl ceramic.

    The value Ive gotten from my 90 quid spend at the start of the summer….

    Chimichurri, herbed butter, triple cooked chips and a lovely blue cheese sauce, link below.

    https://foodnetwork.co.uk/recipes/tom-kerridges-ultimate-bbq-rib-eye-steak



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  • Registered Users, Registered Users 2 Posts: 89 ✭✭rojito


    It comes down to the scale of what they do I guess. There were 30 odd people the weekend I was there. They do things like cooking a full lamb over the course of a day strung up on an crucifix thing and suspended at an angle over an open fire, or skinning, butchering and cooking a full wild deer shot in the Wicklow mountains. Amazing to see, but not stuff your going to do at home.

    They know what they are talking about though, and the grills look and feel like serious pieces of kit, but would be great to hear how they perform for the average home cook.



  • Registered Users, Registered Users 2 Posts: 1,276 ✭✭✭RainInSummer


    Only hearing from my mate and he was still learning the grill. He's cooked a fair bit on it but he's only had it a half year.

    They're robust though from his reports, and from what I have seen of them they are simple enough that if anything goes it'd be easy enough to get a piece made up for one.



  • Registered Users, Registered Users 2 Posts: 609 ✭✭✭Holy Diver


    If I was going to upgrade from the mastertouch I’d be looking at the Weber summit.



  • Registered Users, Registered Users 2 Posts: 704 ✭✭✭davegilly


    I agree - I have the Summit after having the Mastertouch and it's the bees knees. Cooking area is huge on it and much lighter than a ceramic.



  • Moderators, Recreation & Hobbies Moderators Posts: 22,144 Mod ✭✭✭✭Brian?


    had a look at them- go with a ceramic kamado instead. Much more versatile IMO.

    they/them/theirs


    And so on, and so on …. - Slavoj Žižek




  • Moderators, Entertainment Moderators Posts: 10,134 Mod ✭✭✭✭squonk


    Both are good but think about your use case. Personally I have a master touch and wouldn’t mind getting a kamodo at side point to try it out. Downside of the kamodo id it’s in place and you’re not going to move it. I’m not at that point yet where I want or need new lawn furniture. Weber Summit seems like the best of both worlds, tge familiarity of a kettle with kamodo performance and the portability of a kettle. I’d guess the kamodo inches it on overall performance though. You can get a whole break off fittings for both systems but I think the depth of the kamodo makes it a little not flexible. What’s your use case though or do you think you’d want that either trust it down the line.



  • Registered Users, Registered Users 2 Posts: 89 ✭✭rojito


    Thanks all. I do think the Kamado is much more versatile and suited to my style, tonight for example I did a spatchcock chicken for midweek lunches and char siu pork belly for dinner, medium/long but not super long cooks that are just about what I can get away with with a busy house.

    The Smokin soul would almost be a showpiece, and I genuinely would like to support Irish business, I may get one eventually but for now I realise a Kamado suits me better.

    The Weber wasn't even on my radar, thanks to whoever mentioned that. I'll be on the lookout now for bargains between it, the Kamado Joe and a Monolith. If anyone finds anything please post on the thread as I've been following it for a while although without contributing!



  • Moderators, Entertainment Moderators Posts: 10,134 Mod ✭✭✭✭squonk


    You raise a good point actually. I kind of wish there was an overall grilling forum with all the bbq forums off that. There’d be a good place for a bargain alerts forum then.



  • Registered Users, Registered Users 2 Posts: 609 ✭✭✭Holy Diver


    That looks very good.

    The recipe couldn’t be more vague on the actual steak cooking though!! I assume he means indirect.



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  • Registered Users, Registered Users 2 Posts: 59 ✭✭Eeshaw


    Had some friends over at the weekend. 12 hour oak smoke shoulder managed by the Inkbird kamado fan set to 115°C

    2.2kg Tesco pork shoulder, simply rubbed with jerk seasoning.

    6hrs in, put in foil with apple cider vinegar, then cooked until 96°C. Finished by wrapping in towels to rest.

    Pulled, although it fell apart. Served with warmed rolls and sauces added by each diner to taste.



  • Registered Users, Registered Users 2 Posts: 397 ✭✭lisij




  • Registered Users, Registered Users 2 Posts: 1,048 ✭✭✭jem


    Worth looking at the Kamado Bono . I have one and love it. lifetime guarantee as well.



  • Registered Users, Registered Users 2 Posts: 3,918 ✭✭✭budgemook


    My stock of blue bags of charcoal ran out recently and I have not restocked due to the crazy price it's gone to (33 euro for 10kg in place near me!). I've been trying some different types and just recently tried Texas Club charcoal from the Lithuanian shop 22 euros for 10kg. The pieces are quite big, which I like, and it burns super fast and crazy hot! It's great for burgers, steaks and all that sort of stuff. Has anyone tried it for low and slow? Any issues with temp control or anything like that? It gets real hot real fast which makes me wonder if it would keep at a low temp.



  • Registered Users, Registered Users 2 Posts: 609 ✭✭✭Holy Diver




  • Registered Users, Registered Users 2 Posts: 59 ✭✭Eeshaw


    It's worth looking for wholesalers near you location. The one near me has these to choose from. I usually go for Big K, but saw that they now sell their own brand for just £1/Kg and decided to give it a try. I haven't actually opened a bag yet.



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  • Registered Users, Registered Users 2 Posts: 3,918 ✭✭✭budgemook




  • Registered Users, Registered Users 2 Posts: 288 ✭✭mattcullen


    I got one a while back too and find it great. Have grilled salmon, lamb chops, chicken etc , aubergines for baba Ghanoush . Picked up a deflector plate online and did roast lamb the other day. Turned out great and seemed to sit steady at the same temperature no problem. Looking forward to trying some low and slow cooking next



  • Registered Users, Registered Users 2 Posts: 13,428 ✭✭✭✭The Nal




  • Registered Users, Registered Users 2 Posts: 288 ✭✭mattcullen


    I bought it on ebay from a chap in England. It was cheap enough as I just went for a mild steel one. Brackets were a tight fit so had to take 10mm off with a hacksaw. Think the firebowl on the recent Lidl ones like mine is a snug fit



  • Registered Users, Registered Users 2 Posts: 609 ✭✭✭Holy Diver


    That steak looks pretty perfect tbf 👍🏻

    How did you get such a dark char on a relatively thin steak?



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  • Registered Users, Registered Users 2 Posts: 13,428 ✭✭✭✭The Nal


    Lumpwood charcoal hotter than Satans balls. 500f+ temps.



  • Registered Users, Registered Users 2 Posts: 609 ✭✭✭Holy Diver


    ha - I’ve tried that!! Still don’t get that good a char though



  • Registered Users, Registered Users 2 Posts: 59 ✭✭Eeshaw


    Sunday morning. Lit a small fire for the two hog sausages that were spare.

    Enough flavour without the usual brown sauce.



  • Registered Users, Registered Users 2 Posts: 741 ✭✭✭thejaguar


    I'm planning to do some Jacob's Ladder beef ribs over the weekend. Anyone got a recipe or recommendation for a rub?



  • Registered Users, Registered Users 2 Posts: 36 Horse Quack


    I’m doing the Christmas turkey on the Weber with a rotisserie attachment. The only thing I’m not sure on is whether or not to brine it in liquid or not.

    I’ve done chicken before and dry brined it but a of recipes recommend a liquid brine for turkey. Would a brine the night before be good enough? If I do brine it has anyone got any recommendations for suitable brining containers for a 5ish kg turkey?




  • Registered Users, Registered Users 2 Posts: 149 ✭✭Beefcake82


    My dad used a bucket he got from woodies to brine turkey. They are cheap and will do the job fairly handy, just need a good wash before first use. Turkey in brine mix usually left for 48 hours at bottom of fridge before grilling over charcoal.



  • Registered Users, Registered Users 2 Posts: 13,428 ✭✭✭✭The Nal


    Any of the storage boxes from homebase or wherever will do the job. I used one like below. Brine, ice and left it in the (indoor) side passage the night before if it wont fit in the fridge. Overnight will be plenty for the brine to work.

    Even a bucket will do.



  • Registered Users, Registered Users 2 Posts: 3,918 ✭✭✭budgemook


    I remember when I did it I read an hour brining per pound which is what I did.

    Will the rotisserie be strong enough for the turkey yeah?



  • Registered Users, Registered Users 2 Posts: 8,960 ✭✭✭Gloomtastic!


    I use a couple of turkey roasting bags, one inside the other. Drop in turkey, fill with brine, tie a knot in the top of the bag. Put it in the fridge for 2 or 3 days



  • Registered Users, Registered Users 2 Posts: 13,428 ✭✭✭✭The Nal




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  • Registered Users, Registered Users 2 Posts: 1,141 ✭✭✭Busman Paddy Lasty


    Fair play to anyone doing the turkey on a BBQ/Smoker. Not brave enough but I'll do some of everything. Boned n rolled turkey, pulled pork and beef ribs if I can get them.



  • Registered Users, Registered Users 2 Posts: 59 ✭✭Eeshaw


    Never tried turkey before, but I intend cooking a crown at some point. There will only be the two of us, so not a full bird. I think I will try a brine too.

    Today, I've just lit up and put a small piece of pork shoulder on. Not big enough for an overnight. I'm thinking around 6hrs at 115°C.



  • Registered Users, Registered Users 2 Posts: 8,960 ✭✭✭Gloomtastic!


    I use Nevan’s Buttermilk recipe. It has garlic, sliced oranges and rosemary in it. They all add to the turkey flavour.


    https://www.rte.ie/lifestyle/recipes/2013/1209/744077-buttermilk-brined-roast-crown-of-turkey/



  • Registered Users, Registered Users 2 Posts: 13,428 ✭✭✭✭The Nal


    Thanks. Actually havent tried that. May do that and then rub beef tallow all over it.



  • Registered Users, Registered Users 2 Posts: 8,960 ✭✭✭Gloomtastic!


    It’s been the Boards’ food forum go to Turkey recipe since I can remember.



  • Moderators, Recreation & Hobbies Moderators Posts: 22,144 Mod ✭✭✭✭Brian?


    I did a Turkey yesterday, pretend Christmas with the neighbours as they go their home country on Friday.

    I did no brine, simple salt and pepper rub. One small piece of lemon wood. 180c for about 2.5 hours. Internal temp of 72. Everyone loved it.

    In the past I did all sorts of things like brining and injecting. Turns out I didn’t need to

    they/them/theirs


    And so on, and so on …. - Slavoj Žižek




  • Registered Users, Registered Users 2 Posts: 17,589 ✭✭✭✭the beer revolu


    It's that time of year for my brining rant and posting of this extremely informative article with evidence based results!

    Essentially, it says that all brining does is add salty water to your meat and if you want moist turkey, you're better off putting your efforts into not overcioking it rather than making it watery!

    It is also adamant that you shouldn't brine in cider or anything acidic!

    https://www.seriouseats.com/the-food-lab-the-truth-about-brining-turkey-thanksgiving



  • Registered Users, Registered Users 2 Posts: 13,428 ✭✭✭✭The Nal


    I've done dry and wet brines. And no brines. And butter under the skin, and not. Have smoked it and cooked it the oven. Still tates like turkey.

    But yeah, Im still shocked by th amount of people who dont user meat thermometers.



  • Registered Users, Registered Users 2 Posts: 36 Horse Quack


    Thanks all. The storage box is good shout because I couldn’t find a bucket in woodies last week.

    I’m not really convinced about brining and that article pretty much nudged me back onto team no brine.

    I’m just going to season it well and focus on temperature and trying to catch drippings for the gravy. That seems like enough for me to worry about without adding a few litres of salt water into the equation!.



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  • Registered Users, Registered Users 2 Posts: 36 Horse Quack




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