*Charcoal* BBQ/Grilling

Brian?

https://www.boards.ie/discussion/comment/123269099#Comment_123269099

I go with the classics: potato salad, coleslaw, corn, mac and cheese or grilled vegetable salad

thereitisgone

https://www.boards.ie/discussion/comment/123269099#Comment_123269099

Definitely going to try those wedges

Sidford

Honestly mate they are very good, really easy to do and they always go down very well

eeepaulo

https://www.boards.ie/discussion/comment/123250537#Comment_123250537

they look great,

i've made jerk chicken a good few times now and find the skin to be hit and miss, i slash them - like you did - to get the marinade into the flesh, it's never crispy, but sometimes comes out as bite through - not all the marinade on the skin coming off with the first bite.

loads of stuff online how to get bite through, from scraping the fat off the inside of the skin, (lifes too short) butter bath, baking soda, foiled on the heat at the end, boiling water, i had success with pricking it with a fork, dont make it often enough to be sure, then there's the temp….

Anyone got a foolproof method?

The Nal

https://www.boards.ie/discussion/comment/123269932#Comment_123269932

I dont slash the meat.

Oven bake until just done first with some jerk marinade, then brush some more on before you put it on the bbq. Kinda get 2 layers from the marinade. Crispy skin all the time. That stays on the meat!

budgemook

https://www.boards.ie/discussion/comment/123269099#Comment_123269099

Sausages 😀

Shred

Folks, I've found it increasingly difficult to get 80/20 beef mince over the past couple of years. Granted I haven't really looked outside run of the mill places but I used to be able to get it easily in Dunne's - they stopped stocking it over the last couple of years, Supervalu do 15% but that's it it seems. Any recommendations on where to get it?

I know places like The Village Butcher do it but I'm in NCD and looking for somewhere reasonably local where I can grab it on the day if the mood takes me (I shop in Higgin's often too but it can be a pain in the bum to get to). I've tried Aldi's mince and don't think it's good quality (for burgers at least).

Sure I could order it in bulk and freeze it, but I think this can badly affect the texture of a burger.

I've been mulling over making my own and no issue in doing that if it works out (and thinking it'd actually be better long term to find a blend I like)…but if I can buy it somewhere then that would do me for now.

The Nal

https://www.boards.ie/discussion/comment/123278350#Comment_123278350

Cant recommend a meat grinder enough. Not just for burgers but for stir fries like Vietnamese Pad Kra Pao, dumplings, bologneses, ragus, sausages (albeit with, errr, ok results so far).

Huge difference in flavour and texture to all those.

Think mine was 70 quid.

Shred

https://www.boards.ie/discussion/comment/123278387#Comment_123278387

Yeah that's probably the way top go really, what make/model is yours? I've been looking at the method of using a food processor with partially frozen beef chunks which apparently works well, but a grinder would obviously be much better.

Also, do you have a method for calculating the fat ratio for burgers or do you just eye ball it and make a guess?

I've been using 10% for the past while and it's really affecting the flavour of my burgers.

The Nal

https://www.boards.ie/discussion/comment/123278420#Comment_123278420

Mine is an Andrew James (Whoever he is).

I just eyeball it but you kinda know by the cuts you'll grind.

For example below. Brisket (30% ish fat), Chuck (20%) and Short Rib (45-55%).

So you end up around the 30% ish fat mark. But its more about the texture. None of that grey boiling water craic. Much better sear and flavour. Same for bolognese, cottage pie et al.

No need for a binder like an egg. And the patties can take a bit of abuse on the pan or on the BBQ. Great for smash burgers too. And because the mince hasnt been sat out for hours or days theres less chance of surface food poisoning. No problem with a nice medium rare burger.

Shred

Looks the job! I think it's time I bit the bullet and started experimenting with it, at least I can then settle on what works for me and it's fully within my control.

Bonus, as you say, is there's no need to overcook it from a safety perspective too.

I'd be really interested in making sausages too.

Brian?

https://www.boards.ie/discussion/comment/123279282#Comment_123279282

there’s no need to cook any mince well done, for safety. Medium mince is perfectly safe to eat.

WeleaseWoderick

Amazon.ie have the 8kg bags of Weber Briquettes down to €16.65 today but also qualifies for €10 off €50 if it is your first order from the Irish site (Welcome10)

Weber 8KG Briquettes

thejaguar

I've got my hands on a pretty big hunk of flank steak and plan to give it a try on the weber kettle over the weekend.

Any suggestions for a good marinade?

Brian?

https://www.boards.ie/discussion/comment/123284648#Comment_123284648

They don’t need to be marinaded. They don’t need much at all. Dry brine them in salt for an hour and then give them of pepper and garlic powder. Cut thin against the grain. My favourite steak.

The Nal

https://www.boards.ie/discussion/comment/123284648#Comment_123284648

Big fan of this

https://firebyrd.ie/product/slap-ya-mama-original-cajun-seasoning-16oz/?srsltid=AfmBOorBWxagUkJxndTpYnh2dm_XvZ-LbR-jjc8Qsnj8nBQiP-7FafyC

Brian?

https://www.boards.ie/discussion/comment/123286521#Comment_123286521

That’s a rub, not a marinade 😂. But it’s the most I would do to a flank steak.

Slap yo mama is salt, pepper, garlic powder, cayenne pepper and MSG. It’s simple enough to make yourself

The Nal

https://www.boards.ie/discussion/comment/123286527#Comment_123286527

Yeah true. But its about as much as Id do too. Have tried the soy honey et al wet marinade. No need.

Shred

https://www.boards.ie/discussion/comment/123284648#Comment_123284648

I've done this a number of times with Bavette and it's always worked out really well (I make the referred to Guacamole and Pico de gallo too):

Weber - Spiced Skirt Steak Fajitas.pdf

Taken from 'Weber's BBQ Bible' which has lots of great recipes and general info about BBQ; I'd recommend it to anyone, particularly those starting out as it explains a lot of the fundamentals.

I've made so many Jamie Purviance recipes over the years, they always turn out very well.

The Nal

Flank/Bavette/Hanger is great with Chimichurri

thejaguar

This was taken out of my hands - prep was taken over by someone else.

Used this marinade: https://wearychef.com/recipe/whiskey-meat-marinade/

I'd recommend the marinade, but the biggest thing I took from it is how good flank steak is.

The Nal

https://www.boards.ie/discussion/comment/123302935#Comment_123302935

Absolutely miserable sear on the steak in the blog picture.

Shred

I took delivery of a Weber Summit Kamado E6 on Tuesday, I'll get it assembled over the weekend but really looking forward to taking it for a spin. I have a 10 year old 22" Master Touch that's still going strong (worth every cent!) and an 8 year old 22" Smokey Mountain (also still going strong); I'll keep them both but it'll be interesting to seek how the E6 stacks up against them over time…expecting the SM to come out on top from a smoking perspective although I think I might be surprised as it reviews well.

davegilly

https://www.boards.ie/discussion/comment/123303382#Comment_123303382

I have the Summit about 2 years now and it's absolutely fantastic. Holds temp to a degree or 2 for hours and hours without doing anything. The only thing I can see the SM being better at is reloading fuel so make sure you put in enough to begin with it!! Enjoy.

Brian?

https://www.boards.ie/discussion/comment/123303373#Comment_123303373

Everything in that picture is awful

WhiskeyGoblin

Hi All,

just wondering what barbecue you folks might be using?

Finally have the space for something bigger than a Weber go but I have absolutely no idea where to go from here.

I’ve been eying up the Weber Master Touch 67cm and some of the accessories but I’ve seen a few different Kamodo style in person too which look deadly but not sure what the benefit they have over a kettle type

any suggestions or ideas are greatly appreciated

the beer revolu

https://www.boards.ie/discussion/comment/123303373#Comment_123303373

My thoughts, exactly!

The Nal

https://www.boards.ie/discussion/comment/123303838#Comment_123303838

Still use the bottom of my 57cm Weber SM for a BBQ. Works a treat.

Dave_D_Rave

Took the plunge on this unit for my Master touch

https://amzn.eu/d/6SGibPd

Cant wait to give it a go couldn't quite afford a proper Kamado so hopefully this will be a good stop gap

https://www.boards.ie/discussion/comment/123304395#Comment_123304395

Definitely want a review once you're up and running