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*Charcoal* BBQ/Grilling

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Comments

  • #6062
    budgemook
    Registered Users, Registered Users 2 Posts: 4,018 ✭✭✭budgemook


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

    You can't beat a bit of boiled steak to be fair.



  • #6063
    The Nal
    Registered Users, Registered Users 2 Posts: 14,233 ✭✭✭✭The Nal


    Old Smokey got a good run out yesterday.

    Belly ribs, babybacks, sausages, chicken (for a Caesar salad later).

    Turkey the highight

    image.png


  • #6064
    Dave_D_Rave
    Registered Users, Registered Users 2 Posts: 157 ✭✭Dave_D_Rave


    https://www.boards.ie/discussion/comment/123304697#Comment_123304697

    Well gave this two runs, first was with some lumpwood I did my first pulled pork neck on it which came out very well.

    Gave the rostisserie a go with a full Chicken yesterday with Weber Briquettes had a cook time of about 2.5 hours and it used probably less than half the normal amount of charcoal.

    Overall very good addition for the cost I couldnt afford the Kamado so setup so this is a happy medium until I win the lotto.

    Advantages

    good device for fuel effieciency and longer cooks

    Cost effective

    Dis-Advantages

    Heavy and also another attachment to the list! :-)



  • #6065
    Shred
    Registered Users, Registered Users 2 Posts: 2,577 ✭✭✭Shred


    Loving the Summit E6 so far; I've got it well broken in at this point but haven't yet done anything particularly extravagant - steaks, burgers, fish tacos etc. which all turned out very well, but it's certainly an impressive grill.

    Some of you may be interested but I had been considering the S6 before deciding against it and to instead go for the E6 with a separate table; I ended up getting this one and I'm absolutely delighted with it:

    VEVOR Stainless Steel Work Table Commercial Kitchen Work Food Prep Table 24"x30" | VEVOR EU

    It worked out at €111 delivered and I had it in 7 working days; it's really solid, with an adjustable lower shelf and very easy to assemble too.



  • #6066
    paddylonglegs
    Registered Users, Registered Users 2 Posts: 3,635 ✭✭✭paddylonglegs


    Looking to bbq beef ribs. Is a half rack of beef ribs common in Irish butchers, or do they go by any other name?



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  • #6067
    Ken Tucky
    Registered Users, Registered Users 2 Posts: 2,121 ✭✭✭Ken Tucky


    Beef short ribs

    Done them a couple of times. I needed all my available patience.

    Really nice and easier to manage than brisket in my opinion



  • #6068
    Eeshaw
    Registered Users, Registered Users 2 Posts: 185 ✭✭Eeshaw


    Just started a slow cook. 2.1kg beef joint with the fire set to 115°C.

    20250426_054413.jpg 20250426_055553.jpg

    Edit: Done, after 10hrs.

    20250426_150946.jpg
    Post edited by Eeshaw on


  • #6069
    paddylonglegs
    Registered Users, Registered Users 2 Posts: 3,635 ✭✭✭paddylonglegs


    https://www.boards.ie/discussion/comment/123390323#Comment_123390323

    just looking at the Weber book, seems quite easy, once the temps behave themselves I guess



  • #6070
    Ken Tucky
    Registered Users, Registered Users 2 Posts: 2,121 ✭✭✭Ken Tucky


    https://www.boards.ie/discussion/comment/123390742#Comment_123390742

    Yeah, they just take time. They are only done when you hit the correct temperature.

    I've tried brisket a couple of times but found the short ribs easier to do. You still need a bucket of patience but brisket is a different level of patience 😆



  • #6071
    davegilly
    Registered Users, Registered Users 2 Posts: 716 ✭✭✭davegilly


    https://www.boards.ie/discussion/comment/123390272#Comment_123390272

    Full rack of ribs is what I ask the local butcher for. I think Jacobs Ladder is the correct term.

    He gives me 4 full bones. The ones on the shelf are usually cut in half so make sure to ask for the full bone if that's what you want.



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  • #6072
    awec
    Administrators Posts: 55,262 Admin ✭✭✭✭✭awec


    https://www.boards.ie/discussion/comment/123390742#Comment_123390742

    Beef ribs are super easy but they are a sit down meal type thing. Knife & fork, gravy/sauce etc.

    They're not finger food like pork ribs.



  • #6073
    budgemook
    Registered Users, Registered Users 2 Posts: 4,018 ✭✭✭budgemook


    https://www.boards.ie/discussion/comment/123408622#Comment_123408622

    Can be chopped up into sliders, bao buns, brioche etc.



  • #6074
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,092 ✭✭✭✭Dial Hard


    Where are people buying their charcoal? We've gone a bit lazy about just grabbing it from our local shop but the pieces really aren't big enough and it burns too fast as a result.



  • #6075
    Busman Paddy Lasty
    Registered Users, Registered Users 2 Posts: 1,366 ✭✭✭Busman Paddy Lasty


    Garden Centre. Weber briquettes if I'm doing a long smoke and want to be sure.

    Weber do lumpwood as well but somebody else might have a better source. Restaurant "blue bag" lumpwood is worth a Goog.



  • #6076
    rojito
    Registered Users, Registered Users 2, Paid Member Posts: 93 ✭✭rojito


    Fuego fuels https://fuegofuels.ie/. The quebracho blanco is real top-end stuff, it burns forever. And per kilo it's the same price or cheaper as Weber brickets from a garden centre or random stuff from elsewhere.



  • #6077
    Busman Paddy Lasty
    Registered Users, Registered Users 2 Posts: 1,366 ✭✭✭Busman Paddy Lasty


    Damn it's 20 euro for 8kg of briquettes. Going to try some of that quebracho blanco. Hopefully it won't be too hot.



  • #6078
    squonk
    Moderators, Entertainment Moderators, Paid Member Posts: 11,279 Mod ✭✭✭✭squonk


    https://www.boards.ie/discussion/comment/123420815#Comment_123420815

    Forget about the Weber lump wood. I got a few bags last year and it was trash. Most of the pieces were too small and it made it very hard to It’s not a patch on the blue bag restaurant quality .



  • #6079
    budgemook
    Registered Users, Registered Users 2 Posts: 4,018 ✭✭✭budgemook


    https://www.boards.ie/discussion/comment/123420529#Comment_123420529

    Lithuanian shop



  • #6080
    Busman Paddy Lasty
    Registered Users, Registered Users 2 Posts: 1,366 ✭✭✭Busman Paddy Lasty


    https://www.boards.ie/discussion/comment/123421259#Comment_123421259

    Correct. Haven't bought Weber lump in about 3 years. Last bag was all tiny bits and dust. If it's still like that then never again.

    For anyone who does burgers and not into long cooks etc the Lithuanian lump is grand and you get a pack of matches in the bag too.



  • #6081
    The Nal
    Registered Users, Registered Users 2 Posts: 14,233 ✭✭✭✭The Nal


    3 bags for 59 quid delievered

    https://surefirewood.ie/collections/barbecue-charcoal/products/marabu-charcoal-10kg-bags?variant=48073372729621



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  • #6082
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,092 ✭✭✭✭Dial Hard


    Thanks all. There's a few experiments planned, including a full shoulder of lamb, so we definitely need something that will burn nice and long.



  • #6083
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,092 ✭✭✭✭Dial Hard


    Just ordered the starter pack from Fuego Fuels 🙈

    Wait til you see, it'll lash all summer long now…



  • #6084
    Brian?
    Moderators, Recreation & Hobbies Moderators Posts: 22,998 Mod ✭✭✭✭Brian?


    I like to make it look like the chicken is worshipping the fire.

    IMG_9005.jpeg

    they/them/theirs


    The more you can increase fear of drugs and crime, welfare mothers, immigrants and aliens, the more you control all of the people.

    Noam Chomsky



  • #6085
    Redsoxfan
    Registered Users, Registered Users 2 Posts: 5,540 ✭✭✭Redsoxfan


    About to try my first brisket on the WSM tomorrow. Have watched a few videos on YouTube and advice sure does vary.

    Any tips on when to season? Overnight before cook or tomorrow morning (I plan to start cook as early as possible).

    And, inject or not?

    Have also seen conflicting views on spritzing - fat, not fat, all over or just edges.

    I know this might be trial and error but given the cost, would like to get it as close to right as possible.

    There's no time fixed to eat so can give it as long as needed. Can even let it rest overnight tomorrow.....



  • #6086
    Busman Paddy Lasty
    Registered Users, Registered Users 2 Posts: 1,366 ✭✭✭Busman Paddy Lasty


    Having tried to do 1 brisket and ruined 1 brisket I'll watch with interest. Mine was sort of lean compared to the USA videos.

    Do you have a pic of it / what temp you planning on doing?



  • #6087
    Redsoxfan
    Registered Users, Registered Users 2 Posts: 5,540 ✭✭✭Redsoxfan


    Will post a picture later. I think it looks pretty good.

    Going for 225 or so to cook at. Will be home all day so well able to manage that at least.



  • #6088
    Busman Paddy Lasty
    Registered Users, Registered Users 2 Posts: 1,366 ✭✭✭Busman Paddy Lasty


    I attempted 225 last year but was using the WSM dial on the lid, before I got a digital thermometer.

    I'd say it was more like 275 or 300.



  • #6089
    Redsoxfan
    Registered Users, Registered Users 2 Posts: 5,540 ✭✭✭Redsoxfan


    I have Meater, Inkbird and a Weber Connect. One of them will be right....



  • #6090
    Holy Diver
    Registered Users, Registered Users 2 Posts: 620 ✭✭✭Holy Diver


    https://www.boards.ie/discussion/comment/123421622#Comment_123421622

    Mm interesting. Might get some of this. How does it compare to the blue bag stuff?

    I got some of the Texas stuff (black and orange bag) lately and the chunks are absolutely huge. Too big for the starter and baskets! Pretty good though



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  • #6091
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,092 ✭✭✭✭Dial Hard


    Have to give a shout out to the customer service at Fuego Fuels. Ordered the starter pack the other day and only realised when I got my confirmation that I had somehow chosen collection rather than delivery of the order. Emailed them to see if I could change it and pay the delivery charge, and got a phone call about two minutes later from Patrick saying he was about to ring me anyway, that he was around the corner from my house when my order came in and if I didn't mind one sub in the smoking chips, he could drop it in there and then, with no delivery charge. He then went on to say one of his most regular customers is on my road, and if I'm ever ordering again, he'll make sure to bundle the deliveries so I don't have to pay extra every time. Absolute gent.



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