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*Charcoal* BBQ/Grilling

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Comments

  • Registered Users, Registered Users 2 Posts: 2,514 ✭✭✭Shred


    A chimney starter is a must, they really make lighting coals hassle free.

    In regards to your question OU812, to loosely paraphrase "nothing easy is worth doing". Yes there's a learning curve to perfect cooking on a charcoal BBQ but personally that's an incentive for me. Secondly I don't think you can beat the flavour of food cooked over charcoal, sometimes further enhanced by wood chips.


  • Registered Users, Registered Users 2 Posts: 6,083 ✭✭✭OU812


    I do use wood chips Shred (applewood is the current favourite), but have been toying with getting a charcoal "pit" for a while


  • Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    OU812 wrote: »
    Gonna jump in here & ask a quick question. I love BBQ, absolutely adore it, but I've always had a gas one, mainly because I like the taller fuller ones with racks etc. How easy is it to adapt to the charcoal ones ? It it not a lot more work because the heat isn't as easy to manipulate ?

    After having gas for years we went back to charcoal a few years ago and although it does take a bit longer to get started, when it comes to flavour there's just no comparison. It's definitely worth buying a decent BBQ though. We have a Weber and it's great.


  • Registered Users, Registered Users 2 Posts: 600 ✭✭✭Cocoon


    Does anybody know where you could buy a large amount of quality lumpwood, I'd easy go through 100kg in a year.


  • Registered Users, Registered Users 2 Posts: 486 ✭✭curiousb


    I got my lumpwood from A Room Outside in Limerick, they do restaurant grade.

    They might do a deal on a bulk order?

    I have used that stuff and it does burn well, but doesn't last as long as charcoal.

    I have decided to stick to charcoal and add wood for the smoke instead. Works out cheaper!


  • Registered Users, Registered Users 2 Posts: 6,827 ✭✭✭fred funk }{


    Anybody know where to buy a cooking grill? I'm making a beer keg BBQ and have no wire grill.


  • Registered Users, Registered Users 2 Posts: 2,514 ✭✭✭Shred


    Anybody know where to buy a cooking grill? I'm making a beer keg BBQ and have no wire grill.

    I've seen them in Newland's Garden Centre:

    http://www.newlands.ie/WEBER-CHARCOAL-GRATE-FOR-47CM-BBQ-077924074059/74130/

    http://www.newlands.ie/WEBER-CHARCOAL-GRATE-FOR-57CM-BBQ-077924074066/74127/

    Both are stainless steel Weber ones and very easy to clean, you'll probably get cheaper ones elsewhere I suppose.


  • Registered Users, Registered Users 2 Posts: 32,383 ✭✭✭✭rubadub


    Using fire lighters to ignite charcoal would be fairly common.
    heatguns or even hair dryers can also be used



    a heatgun will get hot enough to start the fire, the hair dryer would just be fanning on hot air so would have to be lit first. A heatgun can have the charcoal ready to cook on a lot faster than normal too.


  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    I kinda followed this guys recipe for some inexpensive Lidl beef roast i picked up today. I left out the injections of marinade....even typing that just seems wrong !

    €10, i wasn't going to the poor house if i made a balls of it.

    IMG_20150618_155849995_1.jpg

    I removed the netting and used the rub from the recipe, minus the celery salt, didn't have any of that.

    IMG_20150618_161005125_1.jpg

    I was using up some old briquets i had in the garage, it was only going in for max 2 hrs anyway. A bowl of soaked maple chips added for some smoke, no water bath, i sat the meat in a section above the direct heat to keep it from burning. The temperature pretty much stayed at 275 for most of the cook.

    IMG_20150618_164205516_HDR_1.jpg

    After an hour.

    IMG_20150618_174555766_HDR_1.jpg

    When the temp started to dip at ~ 80min, rather than add more fuel i just stoked the coals and it came right back to 275.

    I took it off at around 95 mins, stuck a cheapo probe in and it eventually read 145 internal. I *might* be getting maverick dual probe for fathers day, it seems to be an essential piece of kit when smoking.

    IMG_20150618_184303299_1.jpg

    Now...if you read the recipe you would know this is to be wrapped in foil, let cool, refrigerated overnight and then thinly sliced.

    Hopefully i will have the money shot tomorrow sometime. ;)

    I must say i am really enjoying this, getting a chance to combine 2 things i enjoy doing, cooking and eating !


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  • Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Tell your little one to get you one of these

    http://www.amazon.co.uk/SuperFast-Thermapen-professional-food-thermometer/dp/B002657DW0

    Although you don't want to be opening it too often so maybe not


  • Registered Users, Registered Users 2 Posts: 486 ✭✭curiousb


    This one is on my wish list :)


  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    I cant really cut it that thinly but it will do, when i go bigger the next time i may ask the local deli counter to run it through their slicer.

    IMG_20150619_120143906_1.jpg


    Full of smokey and spicy flavor from the rub, quiet tasty.
    Maybe a little over done, but hopefully the maverick will sort that.

    IMG_20150619_120304017_1.jpg


  • Registered Users, Registered Users 2 Posts: 391 ✭✭twerg_85


    Got the Weber smoker cleaned out last night so fingers crossed for decent weather this Saturday !

    F.


  • Registered Users, Registered Users 2 Posts: 8,682 ✭✭✭Markcheese


    oleras wrote: »
    I cant really cut it that thinly but it will do, when i go bigger the next time i may ask the local deli counter to run it through their slicer.

    IMG_20150619_120143906_1.jpg


    Full of smokey and spicy flavor from the rub, quiet tasty.
    Maybe a little over done, but hopefully the maverick will sort that.

    IMG_20150619_120304017_1.jpg

    Looks fairly juicy and pink from the photos !! - if it's too rare you won't have cooked and tenderized it- I'd love to do a big hunk of topside roast like that -

    Slava ukraini 🇺🇦



  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    Markcheese wrote: »
    Looks fairly juicy and pink from the photos !! - if it's too rare you won't have cooked and tenderized it- I'd love to do a big hunk of topside roast like that -

    You can clearly see the side that was facing the heat, the more done part, next time i will rotate it every 30 mins, learning curve an all that.

    I got more beef ribs to try hopefully tomorrow.

    unklerosco, any chance of that method you use ?


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  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    Nice bit of marbling on these bad boys !

    IMG_20150620_174951882_1.jpg


  • Registered Users, Registered Users 2 Posts: 391 ✭✭twerg_85


    Did some ribs and a leg of lamb for dinner tonight.
    Smoked up some chicken breasts for my mother's Caesar salad and some fish for the father in law.
    Also smoked up a home cured bacon loin !
    F.


  • Registered Users, Registered Users 2 Posts: 7,828 ✭✭✭unklerosco


    oleras wrote: »
    unklerosco, any chance of that method you use ?

    Those Ribs look sweet, where'd you get them? Got a few like that last year and they were unreal.

    My method calls for a rub of salt n pepper, I tried a few different rubs from recipes from various books but to me anything other than salt and pepper on beef is just wrong/weird (although I've added the one Rub I did use that I liked below.

    So, cover each rib all round with fresh ground salt and pepper. Leave for 2hrs+. Smoker at 275f (I like to use a lump of hickory & apple for these). Cook ribs for 2hrs. After 2hrs ad ribs to a deep set baking pan, add around 1.5-2 cups of beef broth (enough to just come up to the rib bone), cover pan with foil and smoke for another 2hrs. Let rest and chow down. I've used this method multiple times and it's always done the job for me. I'd 4 racks of beef ribs in the freezer last year and came home one day to find the power out and freezer defrosted, cooked all of the ribs this way and had some family round... every bone was dry, not an ounce of beef was left.

    Similar to pork ribs you could sauce them and set them on the smoker for 15 mins but I prefer them without sauce myself.

    Rub I liked is from Myron Mixon, (method above is based on his also)

    2 tbs salt
    2 tbs pepper
    3 tbs dark brown sugar
    1 tsp chili powder
    1/2 tsp tumeric
    1/2 tsp coriander
    1 tsp garlic powder
    1 tsp onion powder


  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    Cheers for that !

    Great butcher down here,https://www.garretts.ie/

    You have to usually order them, but he will have them the following wweek, same with beef cheeks and brisket.

    It gets annoying at times when you go into a butchers and they look at you with that blank expression, they are more interested in selling you what they have rather than sell you what you want.

    Its akin to going to a clothes shop and asking for a shirt and they want to sell you a pair of pants.


  • Registered Users, Registered Users 2 Posts: 7,828 ✭✭✭unklerosco


    Cheers... There's a wholesale butchers next to my office and he gets me ribs, brisket etc. but he sells to a lot of restaurants so it tends to be a case of trying to get in before the orders go out. Can be hit and miss at times but he's sound, got me a striploin and gave me a very simple recipe for roasting and it was hands-down the best roast beef I ever had, fed 8 adults and each slice was perfect.


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  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    The weather is killing me today. Didn't realise it would be so bad.

    I am struggling to maintain 215-225 let along reach 275 !

    I am using the water bath though, although last week that didnt really affect it so bad. It must be the wind and rain, i should have started it in a more sheltered position but i will learn hopefully from it.

    It could take 8 hours and 10KG of charcoal to get these ribs tender...:pac:


  • Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Is that 275 F or C?


  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    RasTa wrote: »
    Is that 275 F or C?

    Yankee.

    My wife was looking at me funny when i was using F earlier, i tried explaining its because all the recipes are from American sites etc.

    9pm dinner...she has threatened take away if its any later...lol


  • Registered Users, Registered Users 2 Posts: 8,682 ✭✭✭Markcheese


    RasTa wrote: »
    Is that 275 F or C?
    Was just about to ask - what's that in real money - ?

    Slava ukraini 🇺🇦



  • Registered Users, Registered Users 2 Posts: 7,828 ✭✭✭unklerosco


    Markcheese wrote: »
    Was just about to ask - what's that in real money - ?

    Once u start doing BBQ n following american recipes you switch to F.. My wife no knows all the temps for cooked meats in F. Couldn't tell you what they are in C


  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    Markcheese wrote: »
    Was just about to ask - what's that in real money - ?

    Roughly to convert, take away 30 and half it.


  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    Last night was a bit of a disaster, took them off at 9, thats being on since 1.30pm. Temperature didnt get high enough all day to render the fat out properly, i stuck them in the oven for an hour after i took that pic and the amount of fat that came out of them was unreal, it made then shredable but the outside was very crispy. Tasted grand but at 10.30pm you dont want to be eating BBQ...lol

    Next time im going to try it without the water in the pan and just try controlling the temperature with the vents.

    Live and learn and all that.

    IMG_20150621_205257926_1.jpg


  • Registered Users, Registered Users 2 Posts: 486 ✭✭curiousb


    Some people fill the water pan with sand and swear it makes it easier to control.
    I haven't tried it myself though.

    Would you just need to use more charcoal to get the heat up more?


  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    curiousb wrote: »
    Some people fill the water pan with sand and swear it makes it easier to control.
    I haven't tried it myself though.

    Would you just need to use more charcoal to get the heat up more?

    I might try the sand option, i may also try different charcoal, maybe the briquette type, the one i was using has massive lumps.

    IMG_20150621_125113182_1.jpg

    IMG_20150621_125246412_1.jpg


  • Registered Users, Registered Users 2 Posts: 486 ✭✭curiousb


    I tried lumpwood and prefer briquettes as I think they burn longer and reach a higher temperature.

    Worth an experiment. You will certainly fit a lot more briquettes in the base than the lumped so that might make a decent difference.


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  • Registered Users, Registered Users 2 Posts: 2,514 ✭✭✭Shred


    I'd agree, if you're doing longer cooks briqeuttes are the way to go.


  • Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Guessing you had all the vents open and it still wouldn't go higher than 275? As a former Big Green Egg user thinking of buying one of these, this worries me.


  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    RasTa wrote: »
    Guessing you had all the vents open and it still wouldn't go higher than 275? As a former Big Green Egg user thinking of buying one of these, this worries me.

    I will be using it again maybe wed and report back.

    I would say my issue with getting it hot was the wind and rain yesterday, it was very exposed and the wrong type of fuel. Anyway, with the water pan in it wont really go above 275 i think.


  • Moderators, Recreation & Hobbies Moderators Posts: 21,749 Mod ✭✭✭✭Brian?


    oleras wrote: »
    I might try the sand option, i may also try different charcoal, maybe the briquette type, the one i was using has massive lumps.

    IMG_20150621_125113182_1.jpg

    IMG_20150621_125246412_1.jpg

    100% switch to briquettes. Lump wood burns hot and fast. On the coldest winter days I never have issues getting up to temperature on my smokey mountain.

    I was going to offer more advice. But you an just read here.

    http://www.virtualweberbullet.com/tipsfaq.html

    they/them/theirs


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




  • Moderators, Recreation & Hobbies Moderators Posts: 21,749 Mod ✭✭✭✭Brian?


    RasTa wrote: »
    Guessing you had all the vents open and it still wouldn't go higher than 275? As a former Big Green Egg user thinking of buying one of these, this worries me.

    Don't be. Even in winter my smokey mountain overshoots 275 and needs to be throttled down about an hour after being lot.

    I always use the water pan and light it using the fuse method from the virtual weber bullet, posted above.

    they/them/theirs


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




  • Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Well I like doing my chickens at 150f or 302 sometimes 350c so that's why I was concerned.


  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    RasTa wrote: »
    Well I like doing my chickens at 150f or 302 sometimes 350c so that's why I was concerned.

    I have a turkey breast brining as i type.

    I intent to cook it @325, i will report back tomorrow. ;)


  • Closed Accounts Posts: 14,483 ✭✭✭✭daveirl


    This post has been deleted.


  • Moderators, Recreation & Hobbies Moderators Posts: 21,749 Mod ✭✭✭✭Brian?


    daveirl wrote: »
    Just pulled the trigger on a Weber Smokey Mountain. Really went back and forth on getting a Big Green Egg but the think a cheaper set up with the right work will give me just as good results.

    Which size did you go for?

    they/them/theirs


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




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  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    Briquette test.

    Dry water pan

    IMG_20150625_152353793_1.jpg

    After 3 hours and just 1 or 2 stokes of the fire. held a very constant 320-330

    IMG_20150625_185513150_1.jpg

    meat resting now.


  • Moderators, Recreation & Hobbies Moderators Posts: 21,749 Mod ✭✭✭✭Brian?


    oleras wrote: »
    Briquette test.

    Dry water pan

    IMG_20150625_152353793_1.jpg

    After 3 hours and just 1 or 2 stokes of the fire. held a very constant 320-330

    IMG_20150625_185513150_1.jpg

    meat resting now.

    Is that all the charcoal you used? Is it a 47 or 57cm smoker?

    they/them/theirs


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




  • Registered Users, Registered Users 2 Posts: 2,725 ✭✭✭oleras


    Brian? wrote: »
    Is that all the charcoal you used? Is it a 47 or 57cm smoker?

    50cm, 20 inch diameter.
    yeah, that was all, around 2.5-3kg


  • Closed Accounts Posts: 14,483 ✭✭✭✭daveirl


    This post has been deleted.


  • Registered Users, Registered Users 2 Posts: 6,083 ✭✭✭OU812


    I'm gonna make these Potato Bombs this weekend



  • Registered Users, Registered Users 2 Posts: 19,702 ✭✭✭✭Muahahaha


    Regards smoking meat how can you achieve this without a dedicated smoker? I have a small drum shaped BBQ


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  • Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Those BBQ pit boys are something else, check out the size of the guns they are casually strolling around with



    murcia, freedom.


  • Registered Users, Registered Users 2 Posts: 11,438 ✭✭✭✭salmocab


    Muahahaha wrote: »
    Regards smoking meat how can you achieve this without a dedicated smoker? I have a small drum shaped BBQ

    you can buy a small smoking box for the wood chips or you can use a foil box that your 3 in 1 came in from a chinese takeaway, put the wood chips into it damp and build your bbq fire at one end of the bbq with the chips down that end on the grill and the meat at the other end. So effectively the heat isn't direct onto the meat, your bbq should work like an oven instead of a grill but the chips should smolder as they are over the direct heat. obviously the top needs to be closed and low and slow is usually best for smoking. You can start things this way to get the smokey flavor in then finish in the oven if you worried about temp control.


  • Registered Users, Registered Users 2 Posts: 7,828 ✭✭✭unklerosco


    Muahahaha wrote: »
    Regards smoking meat how can you achieve this without a dedicated smoker? I have a small drum shaped BBQ

    It's fairly easy, I do it if I only want one or two racks of ribs.

    http://amazingribs.com/tips_and_technique/charcoal_grill_setup.html

    http://www.seriouseats.com/2011/05/guide-to-grilling-smoking-on-a-charcoal-kettle-grill.html


  • Registered Users Posts: 699 ✭✭✭niallam


    salmocab wrote: »
    you can buy a small smoking box for the wood chips or you can use a foil box that your 3 in 1 came in from a chinese takeaway, put the wood chips into it damp and build your bbq fire at one end of the bbq with the chips down that end on the grill and the meat at the other end. So effectively the heat isn't direct onto the meat, your bbq should work like an oven instead of a grill but the chips should smolder as they are over the direct heat. obviously the top needs to be closed and low and slow is usually best for smoking. You can start things this way to get the smokey flavor in then finish in the oven if you worried about temp control.

    No need to soak wood chips, doesn't do a thing.

    http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html


  • Registered Users, Registered Users 2 Posts: 7,828 ✭✭✭unklerosco


    niallam wrote: »

    Yes it does... It gets them wet


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