*Charcoal* BBQ/Grilling

budgemook

Debub wrote: »

Anyone know where to get a good price for the Weber Mastertouch 57?
Saw it for €285 yesterday on Orchard and it now shows for €275 and also says FREE DELIVERY on the website, but when I rang them to reconfirm - a woman on the phone said that its €65 for a delivery to West Cork. Also its advertised as coming with a free starter kit - but doesn't show up when I do the order.
Anyone has any previous dealings with them?
Thanks

When I was looking for one recently (didn't get one in the end) these guys were the best I found. I think there were 2 free accessories and a book? I was talking to them on the chat via the website and they confirmed that everything was included.

Made some short ribs at the weekend for the first time, a full plate from the butcher cost me 15 euro. Pretty simple rub of black pepper, salt, cayenne, garlic powder, onion powder, smoked paprika and some coffee and smoked it with a couple of chunks of oak in the charcoal for around 7 hours at 250 - 275. One piece of it, maybe 1/4 of the cut, stalled at 180 for about 90 minutes while the rest was cooked to perfection. I ended up taking it off while the thickest bit was at around 195 and has a little resistance when probing so as not to ruin the good bits but after resting in the cooler for a while all of the meat was good. I'm not sure what the right to do is when a large part of the meat is just right and one bit is holding the whole thing up but everything worked out fine. It was really delicious for Sunday lunch served with chimmichurri - I was very happy with the bark in particular.

Those ribs look awesome. Anyone know where to get decent short ribs in Dublin? Either city centre or D5 area would be perfect.

budgemook

[Deleted User] wrote: »

Those ribs look awesome. Anyone know where to get decent short ribs in Dublin? Either city centre or D5 area would be perfect.

Thanks. I'm out of Dublin for a few months but I have found that most butchers will order them in for you if they don't have them.

Edit - Fallon and Byrne always have them. The ones on display are already cut though.

Debub

Hi - what would the experts here recommend?
Apple / Mesquite / Cherry or Hickory for smoking in the Weber MasterTouch please? and are Chunks preferable over Chips for smoking?

fitz

Debub wrote: »

Hi - what would the experts here recommend?
Apple / Mesquite / Cherry or Hickory for smoking in the Weber MasterTouch please? and are Chunks preferable over Chips for smoking?

Chunks, definitely.
I'm fond of cherry wood... Great with pork and beef.

beertons

Debub wrote: »

Anyone know where to get a good price for the Weber Mastertouch 57?
Saw it for €285 yesterday on Orchard and it now shows for €275 and also says FREE DELIVERY on the website, but when I rang them to reconfirm - a woman on the phone said that its €65 for a delivery to West Cork. Also its advertised as coming with a free starter kit - but doesn't show up when I do the order.
Anyone has any previous dealings with them?
Thanks

Try Johnstown garden center or the outdoor scene.

Brian?

Debub wrote: »

Hi - what would the experts here recommend?
Apple / Mesquite / Cherry or Hickory for smoking in the Weber MasterTouch please? and are Chunks preferable over Chips for smoking?

Cherry for poultry. Apple or Hickory for pork. Oak for beef.

brevity

Anyone try one of these -Ventilated Charcoal Barbecue?

https://www.lidl.ie/cps/rde/www_lidl_ie_3x/hs.xsl/productPageFinder.xml?listId=412&articleId=9459&type=offerdatelist&rdeLocaleAttr=en&productId=9459&countryCode=IE

Small enough but seems quick to get going...

This is a video of something similar:
https://youtu.be/LoSJtmCPWls

twerg_85

Stuck 2 beef cheeks on the WSM today. 2 hours with dry rub, 2 in a tray with liquid and then another 2 in the oven wrapped in foil.
Both had similar internal temps (210F/99C) by the end.

First was almost perfect......didn't pull, sliced like butter though and tasted awesome. Second one was very tough....slices didn't tear apart at all, had the texture of carvery roast beef.

Any thoughts? Second one didn't seem to have much collagen in it or could it have been overcooked even though they were side by side the whole time?

F.

Debub

Thanks for the replies guys, took delivery yesterday for the Weber 57 MasterTouch GBS total e275 including a starter set (chimney, 2 kg briquettes and 6 firelighters). Seemed like a pretty good deal - and if it wasn’t please don’t tell me. They agreed that delivery was free and I was misinformed by whoever I spoke to on the phone about the e65 charge. Bought a 1.5 kg bag of Apple as well, chunks to start with. The only think left now to buy I think are the probes. Lots of BBQ stuff in LIDL at the moment as well including probes, are they any good (to start off with) - any idea? I tried uploading the pics I took, nothing happened... unfortunately moving house at the moment so can’t fire it up straight away - but soon. Any suggestions of starting a new one ?

Debub

Pics of the LIDL probes

budgemook

Debub wrote: »

Pics of the LIDL probes

16 euro or so? Was going to get them last time but opted for thermo pro.

I'd say it's worth a try!

thereitisgone

Brisket, pretty quick cook less than 6 hours

FCB1899

6hr cook on WSM today. Turkey legs which were pulled and served with Alabama sauce + 3 x Jacobs ladder beef ribs. Smoked with Hickory. When the Turkey legs came off I threw a dozen chicken wings on to use up the heat of the briquettes. Great flavours

MonsterMob

Hi all, building an Ugly Drum Smoker over the weekend, any one have any idea where I could pick up some BBQ grill racks? Obviously I don't want to break the bank and get some expense ones, looking at 18inch circular ones?

kod12

Looking to get my first charcoal BBQ this week any recommendations I see BK and Komodo Joe mentioned a lot any good deals or is there similar for a budget. Many thanks in advance

Johnnyhpipe

5 Hour ribs on the wsm!

Debub

Seems like a good deal - LIDL

Captain Red Beard

MonsterMob wrote: »

Hi all, building an Ugly Drum Smoker over the weekend, any one have any idea where I could pick up some BBQ grill racks? Obviously I don't want to break the bank and get some expense ones, looking at 18inch circular ones?

I got them in Homebase when I built my one.

fourmations

Captain Red Beard wrote: »

I got them in Homebase when I built my one.

ditto

they were only about 7€ i think
not the sturdiest and not quite full diameter but do the job nicely

MonsterMob

fourmations wrote: »

Captain Red Beard wrote: »

I got them in Homebase when I built my one.

ditto

they were only about 7€ i think
not the sturdiest and not quite full diameter but do the job nicely

Thanks both! Did you manage to get a decent thermometer from the front of it too (i'm on the look out for one of those if you know where either!?)or did you guys use a probe one?

joebloggs123

Cooked chicken breasts on the bbq last night and checked the temperature but it never reached 77. Think the highest was 71 but it was completely cooked, in fact overcooked by the time I took it off. Any suggestions as to what might have been wrong or what techniques I should use?

Thanks

Captain Red Beard

joebloggs123 wrote: »

Cooked chicken breasts on the bbq last night and checked the temperature but it never reached 77. Think the highest was 71 but it was completely cooked, in fact overcooked by the time I took it off. Any suggestions as to what might have been wrong or what techniques I should use?

Thanks

77 will be safe as soon as it's 77. But holding the temp at 71 for a while has the same effect.

Captain Red Beard

MonsterMob wrote: »

Thanks both! Did you manage to get a decent thermometer from the front of it too (i'm on the look out for one of those if you know where either!?)or did you guys use a probe one?

I got a Thermopro, one probe for the food and one for the grill and a Bluetooth receiver so I can monitor everything from the comfort of my couch.

budgemook

Captain Red Beard wrote: »

77 will be safe as soon as it's 77. But holding the temp at 71 for a while has the same effect.

Have always done chicken to 70 and leave it sit for a little while. Thought 70 was considered safe tbh.

SVI40

Here is the US Guidelines on food temperatures:

Chicken & Turkey With 12% Fat
136°F (57.8°C) 82 minutes
140 (60.0) 35 minutes
145 (62.8) 14 minutes
150 (65.6) 5 minutes
152 (66.7) 3 minutes
154 (67.8) 2 minutes
156 (68.9) 1 minutes
158 (70.0) 41 seconds
160 (71.1) 27 seconds
162 (72.2) 18 seconds
164 (73.3) 12 seconds
166 (74.4) 0 seconds

Beef, Lamb, & Pork
130 (54.4) 121 minutes
135 (57.2) 37 minutes
140 (60.0) 12 minutes
145 (62.8) 4 minutes
150 (65.6) 72 seconds
155 (68.3) 23 seconds
158 (70.0) 0 seconds

Beef, Pork, Veal & Lamb
Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats 160 °F (71.1 °C)
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham
(to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

Product Minimum Internal Temperature
All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) 165 °F (73.9 °C)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)

Captain Red Beard

SVI40 wrote: »

Here is the US Guidelines on food temperatures:

Chicken & Turkey With 12% Fat
136°F (57.8°C) 82 minutes
140 (60.0) 35 minutes
145 (62.8) 14 minutes
150 (65.6) 5 minutes
152 (66.7) 3 minutes
154 (67.8) 2 minutes
156 (68.9) 1 minutes
158 (70.0) 41 seconds
160 (71.1) 27 seconds
162 (72.2) 18 seconds
164 (73.3) 12 seconds
166 (74.4) 0 seconds

Beef, Lamb, & Pork
130 (54.4) 121 minutes
135 (57.2) 37 minutes
140 (60.0) 12 minutes
145 (62.8) 4 minutes
150 (65.6) 72 seconds
155 (68.3) 23 seconds
158 (70.0) 0 seconds

Beef, Pork, Veal & Lamb
Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats 160 °F (71.1 °C)
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham
(to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

Product Minimum Internal Temperature
All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) 165 °F (73.9 °C)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)

That's what I meant to say

dylbert

Anybody used the charcoal briquettes Aldi are stocking at the moment? are the any good?

Quin_Dub

dylbert wrote: »

Anybody used the charcoal briquettes Aldi are stocking at the moment? are the any good?

I bought some last week - They were awful , took forever to get going and never really got truly hot and burned up really fast too.

The Tesco ones weren't much better either.


I need to re-stock on proper lump-wood ones.

Johnnyhpipe

dylbert wrote: »

Anybody used the charcoal briquettes Aldi are stocking at the moment? are the any good?

Terrible. Smoked like crazy too so you’d probably poison yourself if they were used in a smoker or for long indirect cooks on kettle.

Its worth the extra fiver on the Weber briquettes.