*Charcoal* BBQ/Grilling

Dónal wrote: »

Just some pork loin for a Sunday dinner. Still struggling to get crackling properly. Tasty either way!

I’ve always separated the crackling from the meat and roasted separately with a 20/30 minute blast of hot oven at the end to crisp it up.

A roast chicken from the Kamado Joe from yesterday. Was unreal moist and nice and smokey from the piece of hickory I used.



Smokey gravy from the resting juices might be my new favourite thing.

had a 5 litre mini keg sitting in a press since last june with no where to chill it so took advantage of the cold last week to chill it and bbq pork and lamb necks that were in the fridge. bit of a mission to get the fire going with the breeze and the coals used burn to quick but wasnt the worst in the end

Strip steaks in the snow.

shoutman wrote:

I picked up two lots of bacon ribs from the dublinmeatco and having googled I realised these are prebrined and people have not had good results when cooking them on the bbq. Any one got any hints or advice? If I just leave them sitting in water might this remove some of the saltiness?

Might be better off boiling them instead of smoking them i dont know if you would get all the salt out. If you dont it would be a waste of 5 or 6 hours.
Pork ribs or baby back ribs are what youre looking for.

This was cold smoked for 25 hours, mixture of mature cheddar and cream cheese, ones on the right are flavoured with habanero Tabasco sauce, it may seem a lot but these are vacumn packed for minimum 3 weeks before eating so they loose a lot of the heat somehow. 
The rest are coated with garlic and basil, in 3 weeks will know good or bad, but last batch was unreal, big cheese lover but now really only interested in smoked cheese and before i did first batch didnt really think i would like so much, did it more out of interest

niallam wrote: »

The Big Grill Festival will not be running their "pitmaster" competition for the "foreseeable future"

Just a money making, overpriced hipster day out now!

Entered the hot wing competition last year - never, ever, ever again!

Didn’t know anything about a pit master competition. But thought it was a great day out, chilled and friendly people (even if the beard count was on the high side) will definitely try and make it again this year.

Gloomtastic! wrote: »

Entered the hot wing competition last year - never, ever, ever again!

Didn’t know anything about a pit master competition. But thought it was a great day out, chilled and friendly people (even if the beard count was on the high side) will definitely try and make it again this year.

You entered as in you were cooking wings or eating wings? I'm guessing eating?

Gloomtastic! wrote: »

Eating. Managed two out of five. They’re cooked by some wing house down Tallaght way I believe.

Hottest I ever had was in Hooters, the 911 wings. I was able to eat them but I'm sure that they are child's play compared to other places.

Still trying to figure out how to BBQ / grill wings. I usually cooked them in the oven covered for 30 minutes and then finish them on the grill but at the weekend I tried to smoke them on the BBQ instead of cooking them in the oven. The flavour was good but the drumettes were a bit chewy. I plan on experimenting with wings quite a bit this year.

I usually do my wings in the smoker with the last hour's worth of heat left from a big cook, or in the grill using a two zone setup with the charcoal.

With wings, I really think an overnight brine brings out the best in them - Salt, sugar, herbs brought to the boil, chilled, and let the wings sit covered in it overnight.

Take them out, pat them down and use whatever rub you're feeling. Meathead/Amazing Ribs has some great ones. If on the smoker, I'll usually leave them in for an hour with plenty of smoke, turning at least once. If I'm saucing them, I'll brush it on towards the end, heat a pan and give them a quick stir around that. If on the grill, I usually go with 40 minutes off the charcoal, brush with sauce then 5 minutes over the coals.

I prefer to cook them dry then add hot sauce to taste after. Pics of drumsticks/thighs below, but same goes for the wings themselves. Instant read thermometers are great for getting a read on the meat, but making sure you don't make contact with the bone.

martinr5232 wrote: »

Ive never used a brine before. How much water , salt and suger do you use. And what herbs and spices would you use ??

You use as much salt as the water can take so once it stops dissolving you have enough.

I love grilled ribs yummy

martinr5232 wrote: »

Ive never used a brine before. How much water , salt and suger do you use. And what herbs and spices would you use ??

Good reading on wet and dry brining here, with some recipe guidelines - https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/salting-and-wet-brining-flavorize-moisturize

Meathead mentions finding it difficult to crisp the skin on chicken after wet brining, I've never really had an issue with this, but I'm going to assume that's because I'm not saucing the wings while cooking most of the time. I can't find the link at the moment, but there's another theory that the wet brine helps make cartilage more tender and easier to separate.

Ultimately, each to their own. Play around and see what works for you.

beertons wrote: »

That's some selection of sauces OB.

Thanks! They go from 500 Scoville to 650,000 Scoville. Soon to be completed with some 1.5m Scoville. That's probably why I'm not keen on saucing them before serving...

I dry brine my ribs always. Use 1tsp good sea salt per rack and then vac pack them for bout 8-10 hours.
Luckily I have a really good vac packer in work

My lamb belly slow cooking in the bbq. Not going to well as the coals are burning very quickly and the heat is unsteady. Have to put it in the oven for a while to get a fire going again