*Charcoal* BBQ/Grilling

Gloomtastic!

The chan chan man wrote: »

Nice one! Where did you get the boerewors?

Aldi also have them in their sausage section. 2 for €4 or thereabouts. They're nice and spicy but too expensive imho. Goodness knows what you'd pay in Higgins. :eek:

con747

Gloomtastic! wrote: »

Aldi also have them in their sausage section. 2 for €4 or thereabouts. They're nice and spicy but too expensive imho. Goodness knows what you'd pay in Higgins. :eek:

Higgins is €7.50 for 500gm https://higginsbutchers.ie/shop/gourmet-sausages/boerewors/

Cork Boy

con747 wrote: »

Higgins is €7.50 for 500gm https://higginsbutchers.ie/shop/gourmet-sausages/boerewors/

15€/kg of (probably) pork shoulder with a good bit of work gone into it is not overly expensive imho

conor_ie

bamayang wrote: »

Is there anything special about the way you lined up charcoal? I’ve seen people do snake method or light 2/3 coals and leave next to a pile of in-lit ones.
Doing a rack this weekend for the first time.

I used the charcoal baskets that came with the BBQ.. and a Chimney Starter to get them going

kerplun k

rob316 wrote: »

Lidl have those BBQ pizza ovens on offer next week, any good?

I picked one up today. I tested it straight away.

I used it with my portable Webber mini BBQ. I have to say I’m very impressed. I made my own pizza dough and used Tesco canned pizza sauce. Topped the dough with sauce, mozzarella, ham and pepperoni.

The pizza peel is essential if you get this.

Pop the oven onto the bbq, adjust the temperature on the BBQ until the gage on the oven reads ideal. floured the peel and popped the pizza into the oven, rotate the pizza 180 after about 2 minutes, gave it another 1 minute and a half and hey presto, perfect pizza. ‘‘Twas cooked perfectly, crispy base ham cheese and pepperoni cooked perfectly. So much better than the pizza that comes out of the conventional oven using the same ingredients.

I’m looking forward to bringing this to the beach at the weekends and making on the go pizzas for the family.

jester77

Anyone know where there is such a difference in prices between US and EU on some grills?

I'm toying with the idea of adding a pellet grill to the collection and looking at different models. The Weber Smokefire ex6 v2 looks good in terms of size, high temperature and maintenance when it comes to cleaning. But the price difference seems wrong, plus I'm not sure if the IE one is even the gen2 version of it (Gen 1 has some issues with grease and ash mixing causing grease fires):

https://www.weber.com/US/en/grills/wood-pellet-grills/smokefire/smokefire-ex6-%282nd-gen%29-wood-fired-pellet-grill/23510201.html
https://www.weber.com/IE/en/barbecues/wood-pellet-grills/smokefire-series/23511074.html?cgid=107376#start=1

That is nearly €1000 of a price difference. I know the US version wouldn't have tax, but even that wouldn't come remotely close to explaining the difference.

Quin_Dub

jester77 wrote: »

Anyone know where there is such a difference in prices between US and EU on some grills?

I'm toying with the idea of adding a pellet grill to the collection and looking at different models. The Weber Smokefire ex6 v2 looks good in terms of size, high temperature and maintenance when it comes to cleaning. But the price difference seems wrong, plus I'm not sure if the IE one is even the gen2 version of it (Gen 1 has some issues with grease and ash mixing causing grease fires):

https://www.weber.com/US/en/grills/wood-pellet-grills/smokefire/smokefire-ex6-%282nd-gen%29-wood-fired-pellet-grill/23510201.html
https://www.weber.com/IE/en/barbecues/wood-pellet-grills/smokefire-series/23511074.html?cgid=107376#start=1

That is nearly €1000 of a price difference. I know the US version wouldn't have tax, but even that wouldn't come remotely close to explaining the difference.

Aside from the "Rip Off Ireland" type of thing, it's also supply and demand to an extent.

All things BBQ are orders of magnitude cheaper in the US as the range and choice available is simply massive.

For example - The "Premium" cover for the Standard kettle.

$39 in the US vs. €74 here - Well over double the price here vs. the US

jem

Hi all,
Have being using a charcoal bbq that I bought in home store and more fir the past few years , prior to that gave years using a half barrel that I got made up . This lasted years.
I want to buy a new good bbq at this stage .
I want it big enough to grill for 10/15 people the one I have is too small. Want it high enough to stand at like the one I have .
Can I ask advice as to what to buy?

The chan chan man

jem wrote: »

Hi all,
Have being using a charcoal bbq that I bought in home store and more fir the past few years , prior to that gave years using a half barrel that I got made up . This lasted years.
I want to buy a new good bbq at this stage .
I want it big enough to grill for 10/15 people the one I have is too small. Want it high enough to stand at like the one I have .
Can I ask advice as to what to buy?

Reasonable price: you can’t get much better than a weber 57cm kettle. Ive used the master touch for years.

Rolls Royce: Kamado Joe Big Joe. Because why not.. Do you need it? Absolutely not... Would it be cool to have?! Hell yeah!

positivenote

Okay so picked up a 57cm Webber kettle type charcoal bbq second hand... prob is it hasn’t got a temperature gauge on it. Any ideas on the best one I can get to use with the Webber? Cheers

Ryath

https://www.amazon.co.uk/Inkbird-Bluetooth-Thermometer-Temperature-bluetooth/dp/B06WGMDSBL

Probably the best budget option. It pops up on lightning deals fairly often.

hargo

very sturdy charcoal kettle starters in Aldi today

positivenote

hargo wrote: »

very sturdy charcoal kettle starters in Aldi today

Picked one up this morning.

Kamikaze Kamado

Brian? wrote: »

Have you brined chicken in buttermilk yet? I did it for the first time 2 weeks ago. Game changer, unbelievable

Would you believe I tried this yesterday - it was delicious

jem

Kamikaze Kamado wrote: »

I'd highly recommend a kamado grill/oven. You can cook an array of meat or veg with direct or indirect heat. Also, with the size your're taking about, you can cook pizza and bake bread too.

As mentioned Kamado Joe are the bees knees but there's great bang for your buck with lesser known brands. What's your budget?

Hi was hoping to spend 600-1000.
I had it in my head to get a barrell shape as opposed to a round one as that is what I am used to for many years.
Looking at some of the photos on here some of the round ones seem to be very low in height for standing at( maybe Im wrong) but people seem to have to build them into table or simular.
j

awec

jem wrote: »

Hi was hoping to spend 600-1000.
I had it in my head to get a barrell shape as opposed to a round one as that is what I am used to for many years.
Looking at some of the photos on here some of the round ones seem to be very low in height for standing at( maybe Im wrong) but people seem to have to build them into table or simular.
j

The very small kamados are low but the standard sized ones would be the same height as any other BBQ.

jem

jem wrote: »

Hi was hoping to spend 600-1000.
I had it in my head to get a barrell shape as opposed to a round one as that is what I am used to for many years.
Looking at some of the photos on here some of the round ones seem to be very low in height for standing at( maybe Im wrong) but people seem to have to build them into table or simular.
j

This will do the job nicely for you and some change left over too

https://higginsbutchers.ie/shop/manado-bono-charcoal-grill/kamado-bono-grande/

budgemook

Any recommendations for German sausage from any of the supermarkets? I got the bockwurst out of Lidl today and grilled it. It was okay but the casing burst on the grill, the texture was a bit spongy and the taste was a bit hot doggy for me. What I'm looking for is something like the sliced sausage you get from food trucks in Germany with chips and curry sauce. I guess I mean west Germany if that makes a big difference.

Cuddlesworth

Never been able to recreate that.

budgemook

Cuddlesworth wrote: »

Never been able to recreate that.

What got me thinking about it was I got a bottle of that chef curry sauce. I'm not saying it's the same but it's savage stuff.

beertons

There are baby/portable kamado's for sale in Aldi next week for 99 quid.

con747

beertons wrote: »

There are baby/portable kamado's for sale in Aldi next week for 99 quid.

They went on sale a couple of days ago, sold out in most places afaik.

squonk

Cuddlesworth wrote: »

Never been able to recreate that.

The yanks boil the sausages in something like onions and beer for a bit, then brown on the grill. Maybe that’d work?

collie0708

Hi all trying to do a brisket for the first time tomorrow on my WSM does anyone have any tips?

I have looked at plenty videos on YouTube but given my brisket is only 2kg and a lot thinner than the ones on YouTube I’m not sure they are much help.

Brian?

collie0708 wrote: »

Hi all trying to do a brisket for the first time tomorrow on my WSM does anyone have any tips?

I have looked at plenty videos on YouTube but given my brisket is only 2kg and a lot thinner than the ones on YouTube I’m not sure they are much help.

Inject with beef stick. Wrap at 160f.

Keep your temperature steady around 250f. Be patient.

The chan chan man

Beef ribs for 6 hours. Now I see why people queue for hours for these things in Texas!

FixitFelix

The chan chan man wrote: »

Beef ribs for 6 hours. Now I see why people queue for hours for these things in Texas!

Look tops man, done some a while ago and def one of my top cuts to smoke/bbq

Brian?

The chan chan man wrote: »

Beef ribs for 6 hours. Now I see why people queue for hours for these things in Texas!

They’re pornographic.

hargo

The chan chan man wrote: »

Beef ribs for 6 hours. Now I see why people queue for hours for these things in Texas!

Looks great well done.? Are they short ribs and were they cooked as one piece?

The chan chan man

hargo wrote: »

Looks great well done.? Are they short ribs and were they cooked as one piece?

Thanks! They weren’t the short ones. I cooked them in a bunch of 4 (ie, didn’t cut them before cooking).