Charcoal BBQ/Grilling

The Nal · 05-10-2019 10:48am

Alligator isn't particularly nice.

hwr5ytu356 · 07-10-2019 1:05pm

Hi all,
Bought a Kamodo Joe Classic 3 a few months ago and I'm interested in trying some other big lump charcoals. I've only used the Kamodo charcoal to date as it came with it but it can be a bit over powering to the taste at times.
I've been googling and phoning round all morning to find a decent alternative. Can anyone give me information on where they are currently buying please?

neris · 07-10-2019 1:09pm

This time of year its very difficult to get coals in any shops. Small local hardwares may have some in stock but your best bet maybe online from Amazon or Weber. You may also get on Nisbets site a large catering style lump

BailMeOut · 07-10-2019 2:01pm

neris wrote: »

This time of year its very difficult to get coals in any shops. Small local hardwares may have some in stock but your best bet maybe online from Amazon or Weber. You may also get on Nisbets site a large catering style lump

Nisbets no longer do the restaurant sacks of lump and the lump they have in the red bag is crap. This sack shown below is the best lump I have ever bought and if anyone can find a local source let me know.

big-k-restaurant-grade-charcoal-lumpwood-15kg-10478-p.jpg

big-k-restaurant-grade-charcoal-lumpwood-15kg-10478-p.jpg

neris · 07-10-2019 2:36pm

a room outside in Limerick may do the large lump that Nisbets dont do any more. I got a bag off them earlier in the year

hwr5ytu356 · 07-10-2019 3:14pm

Ebay have a guy in England who will post to Ireland but it's expensive.
I can't post the link as I'm a new user

hwr5ytu356 · 07-10-2019 3:22pm

neris wrote: »

a room outside in Limerick may do the large lump that Nisbets dont do any more. I got a bag off them earlier in the year

Thanks for that, I've ordered a bag of the EBC from them.

davegilly · 07-10-2019 4:00pm

John at woodfuel.ie sells the Blue Bag restaurant stuff. If you're in the Leinster area he delivers as well. Cant remember exact price, I think its about €16 or €17 a bag.
I use this stuff all year round - some of the chunks are pretty big and need to be chopped up with a hatchet to fit into my chimney but most of it is perfect size. A million times better than the dust and crap you get in woodies etc.

hwr5ytu356 · 07-10-2019 4:50pm

davegilly wrote: »

John at woodfuel.ie sells the Blue Bag restaurant stuff. If you're in the Leinster area he delivers as well. Cant remember exact price, I think its about €16 or €17 a bag.
I use this stuff all year round - some of the chunks are pretty big and need to be chopped up with a hatchet to fit into my chimney but most of it is perfect size. A million times better than the dust and crap you get in woodies etc.

Thanks Dave, I actually phoned them today. I'll give it a try as well.

neris · 07-10-2019 4:51pm

Did an Argentine style beef pizza on Friday night. Was a variation on a recipe I got from a cook book & online. Beef flanks marinated overnight in buttermilk & chimicurri rub left 24 hours then cooked for few hours over coals & smoking wood before topping the beef with tomato sauce & cheeses. Both the online & book recipes said to use milk to marinate/tenderise the meat in but I have heard of buttermilk being used in chicken recipes before so tried that but next time I will just use normal milk as I dont think the butter milk was liquidy enough to cover the meat and penetrate into it. The meat took about 2 and a bit hours to cook and was good and could maybe have taken another hours cooking even though it was blackening up in parts

Also made a Kansas City BBQ sauce from a recipe on amazingribs.com Nice bit of a kick off it with a sweetness to

coley · 07-10-2019 5:24pm

does the lower pH of the buttermilk not help tenderise the meat? (as opposed to milk)

neris · 07-10-2019 7:10pm

coley wrote: »

does the lower pH of the buttermilk not help tenderise the meat? (as opposed to milk)

I found it didnt and it just settled also I had the steaks on top of each other in the dish and the buttermilk didnt really flow or seep in between them. One of the reciepes i saw was for an indoor cook and it said to use some of the milk in a tray when cooking the steaks in an oven.

https://www.youtube.com/watch?v=X5UxDaNHD30

hwr5ytu356 · 09-10-2019 12:53pm

Just received two different types of "Restaurant Grade" charcoal

1. €45 for a 15kg bag delivery included from Aroomoutside.

2. €24.70 for a 12kg bag delivery included from SousVide.ie

Will be interesting to see what they are like given the difference in price.

BailMeOut · 09-10-2019 1:00pm

hwr5ytu356 wrote: »

Just received two different types of "Restaurant Grade" charcoal

1. €45 for a 15kg bag delivery included from Aroomoutside.

2. €24.70 for a 12kg bag delivery included from SousVide.ie

Will be interesting to see what they are like given the difference in price.

Nisbets was €26.99 for the 15kg sack (Big K Restaurant Grade Charcoal Lumpwood 15kg) which they no longer do.

The chan chan man · 13-10-2019 10:02am

BailMeOut wrote: »

Nisbets was €26.99 for the 15kg sack (Big K Restaurant Grade Charcoal Lumpwood 15kg) which they no longer do.

Its still on their site? Is that stuff any use?

https://www.nisbets.ie/big-k-restaurant-grade-briquettes-charcoal-10kg/cm827

BailMeOut · 13-10-2019 2:53pm

The chan chan man wrote: »

Its still on their site? Is that stuff any use?

https://www.nisbets.ie/big-k-restaurant-grade-briquettes-charcoal-10kg/cm827

these are briquettes not lump.

Anyone ever try these?

kenn0 · 16-10-2019 2:58pm

Hi all

Anybody try or use the Aldi charcoal? Any good? €2.49 a bag

Thanks

neris · 16-10-2019 5:07pm

It's probably normal average every day coal they're just trying to get rid of. Always handy to have something around over the winter especially when the snow falls

kenn0 · 20-10-2019 1:33pm

Used the Aldi charcoal for some burgers. It comes in a bag you can light. I poured it into the chimney. Smoke smoke and more smoke. Great heat that lasted a 3-4 hours. €2.50 a bag. 4 bags in each bag. Worth €10 for some Winter BBQ.

kenn0 · 20-10-2019 2:13pm

Smokey as you can see

Masala · 20-10-2019 9:40pm

https://www.argos.co.uk/product/8168391?utm_campaign=11553376&cmpid=COJUN&cjsurferid=200103232340121355%3AGWeQdinRB4UD&utm_medium=affiliate&utm_content=Pepper+Deals+LTD&utm_source=CJ&cjevent=52322cddf33911e9836200f00a18050e&catalogId=10001&storeId=10151&_%24ja=tsid%3A11674%7Cprd%3A1546795&utm_term=1453124&referredURL=https%3A%2F%2Fwww.argos.co.uk%2Fproduct%2F8168391&referrer=COJUN

Hi all... any thoughts on the above??? Novel item that could sit out in patio all year. Probably the wrong time to be buying this size BBQ but I like its style. In Irish stores at €60 on ordering fir store collection

I might invest and store up in parents garage with all my childhood stuff the motherr wants to keep of me!!

ksceniaonegina · 23-10-2019 5:44pm

Which supermarket has best quality rib for cheap?

neris · 23-10-2019 9:07pm

Butcher be best supermarkets tend to have bacon ribs which are salty or pre cooked & marinated ribs

neris · 24-10-2019 9:10am

https://twitter.com/SmokewoodShack/status/1187277890536300544?s=19

25-10-2019 11:10am

Masala wrote: »

https://www.argos.co.uk/product/8168391?utm_campaign=11553376&cmpid=COJUN&cjsurferid=200103232340121355%3AGWeQdinRB4UD&utm_medium=affiliate&utm_content=Pepper+Deals+LTD&utm_source=CJ&cjevent=52322cddf33911e9836200f00a18050e&catalogId=10001&storeId=10151&_%24ja=tsid%3A11674%7Cprd%3A1546795&utm_term=1453124&referredURL=https%3A%2F%2Fwww.argos.co.uk%2Fproduct%2F8168391&referrer=COJUN

Hi all... any thoughts on the above??? Novel item that could sit out in patio all year. Probably the wrong time to be buying this size BBQ but I like its style. In Irish stores at €60 on ordering fir store collection

I might invest and store up in parents garage with all my childhood stuff the motherr wants to keep of me!!

One of the reviews said it rusted away after a year- they got a replacement under the 2 year guarantee but not sure I’d be bothered- it’s a bit of a gimmick - check how easy it is to clean- also check diameter of the grill- looks a little small to me in the pics

thejaguar · 25-10-2019 11:31am

I'm planning on putting a fillet (about 1.5kg/2kg) on the bbq (gas) next weekend for a couple of friends who are coming over.

We've done it a couple of times with a marinade (can't remember exact ingredients right now - mustard, worcester sauce, garlic, oil, rosemary, salt, pepper and possibly one or two others).

I wanted to try something a bit different this time around - would appreciate any recommendations.

Just to say - we'll be looking into a better bbq setup and being a bit more extravagant as time goes b. For now, the gas bbq out the back and a few too many beers is the main point. Anything we can do to improve the culinary experience is a bonus.

neris · 25-10-2019 11:38am

Masala wrote: »

Hi all... any thoughts on the above??? Novel item that could sit out in patio all year. Probably the wrong time to be buying this size BBQ but I like its style. In Irish stores at €60 on ordering fir store collection

TBH at that price its probably a piece of crap. You pay for what you get and in BBQ world cheap is normally rubbish. It,ll be a poor grade of metal and coating which will A) give crappy cooking results &

rust in no time/fall apart. In that style of cooker the Pit Barrell brand is the top so go on to Amazon and have a look at it just to compare price and quality

The Nal · 25-10-2019 11:54am

thejaguar wrote: »

I'm planning on putting a fillet (about 1.5kg/2kg) on the bbq (gas) next weekend for a couple of friends who are coming over.

We've done it a couple of times with a marinade (can't remember exact ingredients right now - mustard, worcester sauce, garlic, oil, rosemary, salt, pepper and possibly one or two others).

I wanted to try something a bit different this time around - would appreciate any recommendations.

Just to say - we'll be looking into a better bbq setup and being a bit more extravagant as time goes b. For now, the gas bbq out the back and a few too many beers is the main point. Anything we can do to improve the culinary experience is a bonus.

Beef Wellington.

https://www.atbbq.com/thesauce/beef-wellington/

BailMeOut · 25-10-2019 12:23pm

thejaguar wrote: »

I'm planning on putting a fillet (about 1.5kg/2kg) on the bbq (gas) next weekend for a couple of friends who are coming over.

We've done it a couple of times with a marinade (can't remember exact ingredients right now - mustard, worcester sauce, garlic, oil, rosemary, salt, pepper and possibly one or two others).

I wanted to try something a bit different this time around - would appreciate any recommendations.

Just to say - we'll be looking into a better bbq setup and being a bit more extravagant as time goes b. For now, the gas bbq out the back and a few too many beers is the main point. Anything we can do to improve the culinary experience is a bonus.

use a meat thermoneter as you will easily overcook and dry out that very nice and expensive piece of meat if not very carful. I'd first sear all sides on a hot pan using oil/butter for 4-6 mins to get nice crust and colour and then put on BBQ until internal temperature hits 50 degrees. Take off and tent in tinfoil to let rest where the internal will keep going up to around 60c.

If you overcook you will ruin it and should be rare or medium/rare.

I'd serve with a nice pepper sause which you can pick pre-made and fresh at most butchers and supermarkets, creamy mash and haricot verts (steam and quickly charded on BBQ at end).

I BBQ a lot and this is the only meat I would only cook indoors. Way too risky to cook outdoors!

thejaguar · 25-10-2019 1:53pm

The Nal wrote: »

Beef Wellington.

This has come up in conversation more than once - it's definitely on the list for further down the road.

BailMeOut wrote: »

use a meat thermoneter as you will easily overcook and dry out that very nice and expensive piece of meat if not very carful. I'd first sear all sides on a hot pan using oil/butter for 4-6 mins to get nice crust and colour and then put on BBQ until internal temperature hits 50 degrees. Take off and tent in tinfoil to let rest where the internal will keep going up to around 60c.

If you overcook you will ruin it and should be rare or medium/rare.

I'd serve with a nice pepper sause which you can pick pre-made and fresh at most butchers and supermarkets, creamy mash and haricot verts (steam and quickly charded on BBQ at end).

I BBQ a lot and this is the only meat I would only cook indoors. Way too risky to cook outdoors!

meat thermometer - check
seared first - check (although we've been looking at the possibility of a reverse sear?)
Tinfoil tent - check

We haven't used a sauce before now - that's definitely something to consider.
If I produce haricot verts I'll probably end up on the bbq myself

BailMeOut · 25-10-2019 3:07pm

thejaguar wrote: »

This has come up in conversation more than once - it's definitely on the list for further down the road.

meat thermometer - check
seared first - check (although we've been looking at the possibility of a reverse sear?)
Tinfoil tent - check

We haven't used a sauce before now - that's definitely something to consider.
If I produce haricot verts I'll probably end up on the bbq myself

Reverse sear good too and maybe better.

You always need something green with good steak!!

So for this "Insanely Good Fresh Creamy Pepper Sauce" at SuperValu. You just warm gently and serve, it's delicious. I used to make myself but this stuff is way better.

Cloudio9 · 25-10-2019 7:29pm

thejaguar wrote: »

I'm planning on putting a fillet (about 1.5kg/2kg) on the bbq (gas) next weekend for a couple of friends who are coming over.

We've done it a couple of times with a marinade (can't remember exact ingredients right now - mustard, worcester sauce, garlic, oil, rosemary, salt, pepper and possibly one or two others).

I wanted to try something a bit different this time around - would appreciate any recommendations.

Just to say - we'll be looking into a better bbq setup and being a bit more extravagant as time goes b. For now, the gas bbq out the back and a few too many beers is the main point. Anything we can do to improve the culinary experience is a bonus.

I’d cut the filet into steaks and do them individually so everyone gets a good char on their piece of beef. That’s going to be more flavoursome than cooking the whole fillet.

BailMeOut · 25-10-2019 8:03pm

Cloudio9 wrote: »

I’d cut the filet into steaks and do them individually so everyone gets a good char on their piece of beef. That’s going to be more flavoursome than cooking the whole fillet.

slice some of it thinly and do not cook at all and make some beef Carpaccio for an apetizer!

Brian? · 25-10-2019 8:43pm

thejaguar wrote: »

I'm planning on putting a fillet (about 1.5kg/2kg) on the bbq (gas) next weekend for a couple of friends who are coming over.

We've done it a couple of times with a marinade (can't remember exact ingredients right now - mustard, worcester sauce, garlic, oil, rosemary, salt, pepper and possibly one or two others).

I wanted to try something a bit different this time around - would appreciate any recommendations.

Just to say - we'll be looking into a better bbq setup and being a bit more extravagant as time goes b. For now, the gas bbq out the back and a few too many beers is the main point. Anything we can do to improve the culinary experience is a bonus.

If it's good steak, no marinade is needed IMO.

Slice into good thick steaks. Season generously with salt, lightly oil the meat and cook on as high a heat as possible until cooked to rare. Eat.

Serve with a flavoured butter like garlic or red wine.

Really anything extravagant you do would cover the flavour of the steak, you want to enhance the beef flabour not obscure it. A good char, maximising the carmelisation and plenty of salt is all thats needed for cooking. Season with pepper when it's cooked to prevent a burnt pepper flavour.

You wouldn't add coke to a 15 year old Redbreast whiskey, the same goes for good steak.

Brian? · 25-10-2019 8:45pm

BailMeOut wrote: »

use a meat thermoneter as you will easily overcook and dry out that very nice and expensive piece of meat if not very carful. I'd first sear all sides on a hot pan using oil/butter for 4-6 mins to get nice crust and colour and then put on BBQ until internal temperature hits 50 degrees. Take off and tent in tinfoil to let rest where the internal will keep going up to around 60c.

If you overcook you will ruin it and should be rare or medium/rare.

I'd serve with a nice pepper sause which you can pick pre-made and fresh at most butchers and supermarkets, creamy mash and haricot verts (steam and quickly charded on BBQ at end).

I BBQ a lot and this is the only meat I would only cook indoors. Way too risky to cook outdoors!

Why the tinfoil tent?

BailMeOut · 29-10-2019 5:06pm

Brian? wrote: »

Why the tinfoil tent?

so it can rest and stay warm when you take off the BBQ.

BailMeOut · 29-10-2019 5:11pm

Brian? wrote: »

If it's good steak, no marinade is needed IMO.

The fillet is lovely and tender but since it has no fat is not full of flavour and why you need to take it up a notch. I'd 100% agree with you on a rib-eye but fillet can be very bland and why 'steak au poivre' is a very popular.

neris · 29-10-2019 5:13pm

a good rub would sort that flavour out

the beer revolu · 29-10-2019 5:20pm

BailMeOut wrote: »

The fillet is lovely and tender but since it has no fat is not full of flavour and why you need to take it up a notch. I'd 100% agree with you on a rib-eye but fillet can be very bland and why 'steak au poivre' is a very popular.

To be honest, I think it's a bit of a myth that fillet had no flavour. It's not a very trendy cut and I've been guilty of dismissing it, too. But any time I end up having fillet, I've been pleasantly surprised at the flavour. Main problem with fillet, is the premium price it attracts over other cuts.

beertons · 29-10-2019 7:13pm

neris wrote: »

a good rub would sort that flavour out

Oh matron

Brian? · 29-10-2019 7:37pm

BailMeOut wrote: »

The fillet is lovely and tender but since it has no fat is not full of flavour and why you need to take it up a notch. I'd 100% agree with you on a rib-eye but fillet can be very bland and why 'steak au poivre' is a very popular.

I completely disagree. A well aged filler has lots of flavour, it need to be cooked rare/blue rare imo to really shine.

I’ve norhinf again sauce, it’s marinating I don’t get.

Brian? · 29-10-2019 7:39pm

BailMeOut wrote: »

so it can rest and stay warm when you take off the BBQ.

I don’t see the point to be honest. Plus it’s soften any crispy back you get from a high heat grill.

Cook for 90 seconds a side. Rest for 2 mins. Eat.

neris · 31-10-2019 10:16pm

I've seen whole hogs been BBQd I've even seen a full cow but a camels a new one

https://twitter.com/marlo95t/status/1189610851034193920?s=19

Gloomtastic! · 01-11-2019 8:59am

^ Wow! I wonder how long he cooked it for and how many did it feed?

neris · 01-11-2019 11:21am

Gloomtastic! wrote: »

^ Wow! I wonder how long he cooked it for and how many did it feed?

Dunno but I,d say those who didnt get fed got the hump

:(

Gloomtastic! · 01-11-2019 11:33am

neris wrote: »

Dunno but I,d say those who didnt get fed got the hump

:(

Isn’t the hump just full of water?

the beer revolu · 01-11-2019 1:13pm

Gloomtastic! wrote: »

Isn’t the hump just full of water?

Nope, fat.

neris · 07-11-2019 6:37pm

I follow this guy on YouTube he does some good skewers & bbq. Some other interesting videos aswell for food and drink. Lamb hearts aren't something you see or hear aboyt people eating anymore here. Though popular with other intestine meat in South America on the bbq.

The video is subtitled, he,s in Georgia

https://www.youtube.com/watch?v=fhT3kF55S1E

thejaguar · 10-11-2019 10:13pm

thejaguar wrote: »

I'm planning on putting a fillet (about 1.5kg/2kg) on the bbq (gas) next weekend for a couple of friends who are coming over....

Just to follow up - in the end we went with a version of this whiskey marnade.

The marinade was excellent - had a lovely sweetness to it. Unfortunately the steak was a little over - probably getting on for medium in some parts. I'm blaming the weather on the night - we were in and out with brollies and rain jackets.

Live and learn.

lollyD75 · 12-11-2019 10:33am

Hi,
Im just wondering how it turned put afterwards did you try it again. Sounds lovely but I don't think I would like it to be tough.

*Charcoal* BBQ/Grilling

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Charcoal BBQ/Grilling