Charcoal BBQ/Grilling

Brian? · 05-03-2021 10:52am

Neyite wrote: »

Can anyone recommend a BBQ book that explains the basics of a creating good charcoal BBQ for a beginner?

I've someone who loves to barbecue but needs to learn from scratch because they burn everything on it. Something with a few nice recipes would be good too.

Weber Way to Grill.

But online, amazingribs.com is your only man.

budgemook · 05-03-2021 12:02pm

Brian? wrote: »

Weber Way to Grill.

But online, amazingribs.com is your only man.

Yeah - for regular / indoor cooking I rarely venture past some of my cookery books, I find them to be better than googling for recipe's, but for barbecue I find sites like amazing ribs and some YouTube channels to be best. Not sure why but I think it could be because I don't like American based sites for regular cooking whereas the American sites are best for barbecue.

neris · 05-03-2021 10:39pm

Captain Red Beard wrote: »

Meathead.

Would 2nd that.

budgemook · 06-03-2021 11:53am

Picked up a picanha yesterday, going to cook it tomorrow. Anyone have any good recipes for it? To steak or not to steak...

Planning to do some ribs to start so bbq will be low and slow to begin with.

neris · 06-03-2021 12:20pm

budgemook wrote: »

Picked up a picanha yesterday, going to cook it tomorrow. Anyone have any good recipes for it? To steak or not to steak...

Planning to do some ribs to start so bbq will be low and slow to begin with.

https://www.youtube.com/watch?v=3QS62vLKPE4

budgemook · 06-03-2021 2:22pm

Perfect, thanks Neris! I'll grab some photos tomorrow and share. Excited now.

I never would have thought to do it over direct heat but that fat cap looks savage.

heroics · 07-03-2021 10:08pm

Pork shoulder done on the Weber kettle today. Amazing ribs Memphis dust rub. Hickory chunks for the smoke. Took just over 8 hours. Took it to 201f on the meater. Checked with the thermopen in a couple of spots and was between 200-208f. Was really tender and juicy.

I noticed the Temp on the lid thermometer was a solid 250 for the first couple of hours but on the meater showed 225. Then after I wrapped it the meater went the other way and showed 300 where the lid was about 275. Think it was the snake had moved around to the side of the shoulder that the meater was stuck into.

budgemook · 07-03-2021 11:01pm

Cooked the picanha according to the video shared above and was pretty happy with it. I think I would use the heat deflector next time though rather than over direct heat as the fat dripping down was causing a lot of smoke and making it difficult to keep the temp down. I was a little worried that the meat was going to be tough but once I let it have a good rest and sliced the meat really think it was melt in the mouth. Good job I recently learned how to sharpen my knives properly :pac:

Some nice ribs too.

9jZmfU2l.jpg?1

john jameson · 08-03-2021 12:19am

budgemook wrote: »

Cooked the picanha according to the video shared above and was pretty happy with it. I think I would use the heat deflector next time though rather than over direct heat as the fat dripping down was causing a lot of smoke and making it difficult to keep the temp down. I was a little worried that the meat was going to be tough but once I let it have a good rest and sliced the meat really think it was melt in the mouth. Good job I recently learned how to sharpen my knives properly :pac:

Some nice ribs too.

That looks absolutely amazing ðŸ‘

john jameson · 08-03-2021 12:20am

Not as fancy as some but still ya cant beat a lamb chop off the grillðŸ¥°ðŸ¥°ðŸ¥°

The chan chan man · 08-03-2021 12:40am

A couple of really thick 30 day dry aged fillet steaks on the grillgrates.

cubatahavana · 08-03-2021 1:05am

john jameson wrote: »

Not as fancy as some but still ya cant beat a lamb chop off the grillðŸ¥°ðŸ¥°ðŸ¥°

No need fancy when you got lamb chops!

Holy Diver · 08-03-2021 2:21pm

Did a turkey leg on Saturday.

Dry rub, one chunk of hickory. 2hrs at 325f

Tasted as good as it looks ðŸ˜Š

Leftwaffe · 08-03-2021 4:55pm

Cleaned out my Weber Kettle in prep for the finer weather. Never used it all winter.

Are there any cheap options available for the briquettes and lumpwood at the moment?? Want to stock up.

thejaguar · 08-03-2021 5:03pm

Holy Diver wrote: »

Did a turkey leg on Saturday.

Dry rub, one chunk of hickory. 2hrs at 325f

Tasted as good as it looks ��

You've made my day - I have a turkey leg in the freezer since Christmas. I hadn't quite decided what I was going to do with it.

That decision is now emphatically made.

Can I ask what the rub is? And this might be a stupid question, but what's the tinfoil for?

Holy Diver · 08-03-2021 8:48pm

thejaguar wrote: »

You've made my day - I have a turkey leg in the freezer since Christmas. I hadn't quite decided what I was going to do with it.

That decision is now emphatically made.

Can I ask what the rub is? And this might be a stupid question, but what's the tinfoil for?

I used a mild piri piri and herb rub with a little lemon juice. You could try something similar or maybe meathead’s Simon and Garfunkel rub.

The tinfoil is optional... keeps the ends from burning!

Iguarantee · 09-03-2021 9:13pm

Leftwaffe wrote: »

Cleaned out my Weber Kettle in prep for the finer weather. Never used it all winter.

Are there any cheap options available for the briquettes and lumpwood at the moment?? Want to stock up.

I got 2x 15kg bags of "Alderline" alder lumpwood for e46 delivered from Howbert & Mays, e20 per bag + e6 delivery, arrived in two days (link wont work for me): LINK.

Tried it tonight; lights very quickly, burned for >3 hours, nice clean flavour from the food (compared to charcoal briquettes at least).

The Weber stuff is e20+ per bag for 10kg.

thejaguar · 11-03-2021 11:18pm

In case it's any use to anyone - Tesco in Clarehall are selling 4kg bags of charcoal for 60c.

Not a huge amount left, maybe 10 bags or so.

DaSchmo · 12-03-2021 10:50am

Hi all

I'm by no means new to indirect cooking, I would use some form of indirect about 80% of the time on my weber and another charcoal bbq I have. This week I tried something new - apple wood chunks. Up till now I never used wood at all just charcoal.

I placed two weber applewood chunks onto my lit pile of lumpwood and then cooked a pork steak for about 35 minutes with all the vents open.

The chunks seemed to burn out pretty quickly, by the time I went to turn the meat at 15 minutes in they were gone

The meat tasted pretty smoky in fairness - almost too smoky, I couldn't taste a whole lot else to be honest although it was not unpleasant.

The question I would have is a) should I have used less wood? Maybe one chunk? and b) is it a good idea to put wood on top of roaring hot lumpwood? Maybe should I have put it beside the pile of charcoal or wrapped it in foil with holes in it?

Or should I even be using wood at all for short hot indirect cooks? Looks like it's primary use is adding flavour to long low and slow cooks using briquettes (not lump).

Any advice from those more knowledgeable about using wood would be appreciated!

The Nal · 12-03-2021 11:01am

DaSchmo wrote: »

Hi all

I'm by no means new to indirect cooking, I would use some form of indirect about 80% of the time on my weber and another charcoal bbq I have. This week I tried something new - apple wood chunks. Up till now I never used wood at all just charcoal.

I placed two weber applewood chunks onto my lit pile of lumpwood and then cooked a pork steak for about 35 minutes with all the vents open.

The chunks seemed to burn out pretty quickly, by the time I went to turn the meat at 15 minutes in they were gone

The meat tasted pretty smoky in fairness - almost too smoky, I couldn't taste a whole lot else to be honest although it was not unpleasant.

The question I would have is a) should I have used less wood? Maybe one chunk? and b) is it a good idea to put wood on top of roaring hot lumpwood? Maybe should I have put it beside the pile of charcoal or wrapped it in foil with holes in it?

Or should I even be using wood at all for short hot indirect cooks? Looks like it's primary use is adding flavour to long low and slow cooks using briquettes (not lump).

Any advice from those more knowledgeable about using wood would be appreciated!

Maybe try chips instead of chunks. I used to over smoke aswell. You really just want to give it a kiss of smoke as opposed to a big hug.

mossym · 12-03-2021 11:21am

chips will burn even quicker than chunks, you can soak them overnight in which case they'll burn slower. you could also look at a seperate container for the wood chunks, you'll find them at any good bbq retaielr, or make it out of tinfoil, but the idea is to prevent teh direvt heat from combusting the wood and letting it smoulder/smoke instead. something like this

https://aroomoutside.ie/collections/pro-q/products/proq-stainless-smoker-box

depending on how long you are cooking, i'd tend to go for even bigger pieces of wood that will burn slowly for a while. but i'm using a KJ and do low slow cooks, so i want the smoke for an extended period. the other thing is you don't want thick dark smoke. you'll get a lot of that when you light first, you want light smoke for flavour, cooking in the heavy smoke at the start is not going to give a decent flavour

Brian? · 12-03-2021 11:36am

mossym wrote: »

chips will burn even quicker than chunks, you can soak them overnight in which case they'll burn slower. you could also look at a seperate container for the wood chunks, you'll find them at any good bbq retaielr, or make it out of tinfoil, but the idea is to prevent teh direvt heat from combusting the wood and letting it smoulder/smoke instead. something like this

https://aroomoutside.ie/collections/pro-q/products/proq-stainless-smoker-box

depending on how long you are cooking, i'd tend to go for even bigger pieces of wood that will burn slowly for a while. but i'm using a KJ and do low slow cooks, so i want the smoke for an extended period. the other thing is you don't want thick dark smoke. you'll get a lot of that when you light first, you want light smoke for flavour, cooking in the heavy smoke at the start is not going to give a decent flavour

Soaking wood chips is actually a waste of time, the water barely penetrates and evaporates off almost immediately.

Ned01 · 12-03-2021 11:41am

DaSchmo wrote: »

Hi all

I'm by no means new to indirect cooking, I would use some form of indirect about 80% of the time on my weber and another charcoal bbq I have. This week I tried something new - apple wood chunks. Up till now I never used wood at all just charcoal.

I placed two weber applewood chunks onto my lit pile of lumpwood and then cooked a pork steak for about 35 minutes with all the vents open.

The chunks seemed to burn out pretty quickly, by the time I went to turn the meat at 15 minutes in they were gone

The meat tasted pretty smoky in fairness - almost too smoky, I couldn't taste a whole lot else to be honest although it was not unpleasant.

The question I would have is a) should I have used less wood? Maybe one chunk? and b) is it a good idea to put wood on top of roaring hot lumpwood? Maybe should I have put it beside the pile of charcoal or wrapped it in foil with holes in it?

Or should I even be using wood at all for short hot indirect cooks? Looks like it's primary use is adding flavour to long low and slow cooks using briquettes (not lump).

Any advice from those more knowledgeable about using wood would be appreciated!

I would try with one lump of wood. I never add more than one at a time.

mossym · 12-03-2021 12:32pm

Brian? wrote: »

Soaking wood chips is actually a waste of time, the water barely penetrates and evaporates off almost immediately.

i don't bother soaking myself, manly as i haven't used chips in a long time, i think they are a waste of time, but if the poster goes searching he'll see lots of conflicting views on this. you could well be right, and i problably shouldn't post it. but op if you do some searching, you'll see lots of recommendations to soak chips overnight before using.

The Nal · 12-03-2021 2:05pm

I find soaking, even for an hour, alleviates some of the sharp burn taste and gives of a more gently flavour. Dry wood burns very quickly and doesnt produce as nice a taste I find.

Leftwaffe · 12-03-2021 2:09pm

With the wood lumps I just split them using a hammer and chisel or a saw. The lumps were just too big and food too Smokey. Chips burn off too quick in my experience, little experience that is.

budgemook · 12-03-2021 2:22pm

Pizza is on the menu this weekend. Though I am ashamed to say it

my pizza making over the winter has been in the kitchen. That said, my dough has come on leaps and bounds since last using the barbecue so I am excited to see how it turns out tomorrow. Will be getting the dough fermenting tonight and am really looking forward to it.

foodaholic · 12-03-2021 3:35pm

budgemook wrote: »

Pizza is on the menu this weekend. Though I am ashamed to say it my pizza making over the winter has been in the kitchen. That said, my dough has come on leaps and bounds since last using the barbecue so I am excited to see how it turns out tomorrow. Will be getting the dough fermenting tonight and am really looking forward to it.

whats your dough recipe ?

heroics · 12-03-2021 4:18pm

Leftwaffe wrote: »

With the wood lumps I just split them using a hammer and chisel or a saw. The lumps were just too big and food too Smokey. Chips burn off too quick in my experience, little experience that is.

I’ve started using chunks instead of the chips as well. Chips just burned off too quick. If doing long cooks I’ll use maybe 2 chunks.

Iguarantee · 12-03-2021 4:50pm

https://www.youtube.com/watch?v=dOctn85Y-nk

Food for thought.

budgemook · 12-03-2021 9:44pm

foodaholic wrote: »

whats your dough recipe ?

Last time I made pizza was the first time I left the dough overnight. I started with this recipe - https://www.sainsburysmagazine.co.uk/recipes/bread/overnight-pizza-dough

I changed it a bit - I used 00 flour, not regular strong flour and on the second day I added 100 grams of flour and 100 grams of semola (and the teaspoon of salt is a good teaspoon). Also, I don't roll it at all, just stretch it.

cubatahavana · 12-03-2021 10:10pm

budgemook wrote: »

Last time I made pizza was the first time I left the dough overnight. I started with this recipe - https://www.sainsburysmagazine.co.uk/recipes/bread/overnight-pizza-dough

I changed it a bit - I used 00 flour, not regular strong flour and on the second day I added 100 grams of flour and 100 grams of semola (and the teaspoon of salt is a good teaspoon). Also, I don't roll it at all, just stretch it.

This is the recipe we use, coming from a Neapolitan work colleague crazy about pizza. Her dad owns a pizza restaurant in Naples

Testament1 · 14-03-2021 3:37pm

Anyone here use Cuban Marabu lumpwood? Got some off a crowd in Louth. Finding it hard to get it going. Using a Weber chimney starter and 2 Weber starter cubes underneath. Takes way longer to get going than the apple wood I was using before.

I only have a mini kamado that can be hit and miss for maintaining temps once the ignited coals are in. Air flow seems to get cut off pretty easily.

Leftwaffe · 14-03-2021 4:57pm

Ended up picking up a 10kg bag of Weber Charcoal for 20 quid in the local hardware. 4kg bag of Weber briquettes for 8 euro. Not sure how good or bad them prices are.

FixitFelix · 14-03-2021 7:53pm

Where are you guys getting your meat from now, was using Sherwoods up the North as I found their meat excellent amd had all the cuts I use. But they are not delivering down south anymore

thejaguar · 15-03-2021 10:51am

Holy Diver wrote: »

You could try something similar or maybe meathead’s Simon and Garfunkel rub.

I tried the simon and garfunkel rub over the weekend. Nice, but I wasn't crazy about it. It was good to have something going for a couple of hours and get an opportunity to practice keeping temps steady.

I failed miserably to keep temps steady, but learnt a lot so I think it was a success.

Leftwaffe · 15-03-2021 12:34pm

FixitFelix wrote: »

Where are you guys getting your meat from now, was using Sherwoods up the North as I found their meat excellent amd had all the cuts I use. But they are not delivering down south anymore

Local butchers but it’s not great. Would to know a place where I could source some decent cuts, maybe even have it delivered.

cubatahavana · 15-03-2021 12:34pm

thejaguar wrote: »

I tried the simon and garfunkel rub over the weekend. Nice, but I wasn't crazy about it. It was good to have something going for a couple of hours and get an opportunity to practice keeping temps steady.

I failed miserably to keep temps steady, but learnt a lot so I think it was a success.

Tried simon and garfunkle on grilled rabbit yesterday. It was quite nice. Maybe too much oregano

budgemook · 15-03-2021 12:53pm

Leftwaffe wrote: »

Local butchers but it’s not great. Would to know a place where I could source some decent cuts, maybe even have it delivered.

James Whelan's and Higgins' both deliver nationwide and are very highly regarded. You could check Pallas Foods too.

Fredinho · 15-03-2021 12:58pm

Leftwaffe wrote: »

Local butchers but it’s not great. Would to know a place where I could source some decent cuts, maybe even have it delivered.

Where are you based and people might now some local people.

budgemook wrote: »

James Whelan's and Higgins' both deliver nationwide and are very highly regarded. You could check Pallas Foods too.

These would both be at the higher price point of the market. Great produce and I've used both but you'll pay for their name.

Leftwaffe · 15-03-2021 2:05pm

Fredinho wrote: »

Where are you based and people might now some local people.

Based in Laois/Midlands area.

The Nal · 15-03-2021 3:26pm

Iguarantee wrote: »

https://www.youtube.com/watch?v=dOctn85Y-nk

Food for thought.

Someone needs to buy that guy a bottle of Fairy.

FixitFelix · 15-03-2021 5:07pm

The Nal wrote: »

Someone needs to buy that guy a bottle of Fairy.

Blasphemy

Brian? · 15-03-2021 5:19pm

The Nal wrote: »

Someone needs to buy that guy a bottle of Fairy.

I don't get the obsession with cleaning BBQs I see here.

You light and fire inside it, it's sterilized.

The Nal · 15-03-2021 5:26pm

Brian? wrote: »

I don't get the obsession with cleaning BBQs I see here.

You light and fire inside it, it's sterilized.

No obsession but I clean it when there are big chunks of weeks/months old dirt in and on it. I dont want them flaking away as dust and stuff during the cook and landing on my food. Give it a gentle wipe FFS.

The Smokey mountains look great in the garden in the sun all clean and shiny on the outside with smoke gently billowing out. His smoker looks like he pulled it out of a dump.

FixitFelix wrote: »

Blasphemy

The only blasphemy here is allowing a BBQ like that to rust and degrade to that standard.

Brian? · 15-03-2021 5:37pm

The Nal wrote: »

No obsession but I clean it when there are big chunks of weeks/months old dirt in and on it. I dont want them flaking away as dust and stuff during the cook and landing on my food. Give it a gentle wipe FFS.

The Smokey mountains look great in the garden in the sun all clean and shiny on the outside with smoke gently billowing out. His smoker looks like he pulled it out of a dump.

The only blasphemy here is allowing a BBQ like that to rust and degrade to that standard.

Those smokers are at least 10 years old and get a lot heavier use than we’ll ever give one.

The Nal · 15-03-2021 5:52pm

Brian? wrote: »

Those smokers are at least 10 years old and get a lot heavier use than we’ll ever give one.

True, just doesn't look like something I'd want to eat food from.

Anyway to more positive things, if we get the weather Ill be getting the (clean!

) Smokey Mountain on this Saturday. Keep it simple I reckon, ribs with a nice BBQ sauce and wings with the rest of the reaper sauce I have in the fridge.

Brian? · 15-03-2021 6:48pm

The Nal wrote: »

True, just doesn't look like something I'd want to eat food from.

Anyway to more positive things, if we get the weather Ill be getting the (clean! ) Smokey Mountain on this Saturday. Keep it simple I reckon, ribs with a nice BBQ sauce and wings with the rest of the reaper sauce I have in the fridge.

I'm pretty sure I've eaten his food at a festival in Az. There were dozens of bbq stalls and most of the Qs weren't in much better shape than than.

budgemook · 15-03-2021 6:58pm

It's still in an awful state. You wouldn't say a filthy car is fine because it doesn't affect how it drives and the owner drives a lot. That said I don't really clean the inside of my barbecue except for scraping the hot grills before and after use with a wire brush, the fire looks after the rest. I do like to keep dirt and rust off the outside though.

Shakey_jake · 15-03-2021 8:13pm

https://higginsbutchers.ie/shop/beef/creekstone-prime-packer-brisket/

Anyone willing to shell out 135 euro for Usda prime packer brisket??

Because you now can ; )

*Charcoal* BBQ/Grilling

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Charcoal BBQ/Grilling