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*Charcoal* BBQ/Grilling
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Smoked a beef brisket late yesterday evening. briquettes and Webber mesquite chips. Was a long thin cut which was a bit disappointing, dried out slightly around the edges and burnt in part nearest the heat but middle of it was nice for breakfast this morning. Left it to brine for 2 days in coke & onions then put a rub of pepper, salt, mustard, garlic & parika on it. Started it about 6:30 and left it for 3 hours then wrapped it in foil. Still having trouble getting the heat up in the main chamber so I left it in the smoker for the night as wasnt a huge amount of time left in the coals.
Yeah difficult to get thick American style cuts here at times. Thin cuts dont work really. They end up like beef jerky. Which is what my first attempt was.
2nd attempt turned out well. Dont be afraid to go bananas with the smoke either. Needs a good bit of smoke ring build up. Same for a fat cap. You can foil it and chuck it in the oven for the last 4-5 hours if you want. Id also recommend adding sugar to the rub. Really caramelises and adds to the bark.
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Nice! Is that a ProQ smoker you are using? Thinking of getting the frontier - is it a good investment do you think? I have a Weber kettle and have smoked a few bits on it with the snake method so trying to justify the cost of the ProQ if I'm only doing occasional smokes. Any advice?
Dunno about brands, a lot of them are the same, but I can't recommend a decent smoker highly enough. Christmas will never be the same! You will use it a lot.
Also great if you host a lot as it frees up the oven.
Recipes here.
Ham - https://www.thedailymeal.com/recipes/smoked-ham-sweet-holiday-glaze-recipe
Turkey - https://www.finecooking.com/recipe/maple-brined-wood-smoked-grilled-turkey
I have a Weber Smokey Mountain and I love it.0 -
Dunno about brands, a lot of them are the same, but I can't recommend a decent smoker highly enough. Christmas will never be the same! You will use it a lot.
Also great if you host a lot as it frees up the oven.
I have a Weber Smokey Mountain and I love it.
I have a Broil King Monarch gas BBQ thats never used. I have a Weber Kettle 57mm also and use it a few times a week. This is last years turkey on it - funnily enough I used pretty much the same brine recipe in the link you posted
I'm just concious of bringing another BBQ type oven into the yard and trying to explain to the missus why I now have three of them!!
Edit: Ah jaysus - I see A Room Outside have a 10% sale today. I think I will just bite the bullet (see what I did there!!) and get the frontier today!! Anyone have any ready made excuses for when herself spots it?
Roll on Xmas again!!!0 -
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martinr5232 wrote: »Just tell her "sure jesus love thats there a long time. Do you think these ribs have enough sauce on them ?? "
If that doesnt work start divorce procedings :-)
LOL. Sounds like a plan 0 -
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Ordered a few beef ribs beef cheeks and pork from the butcher for last Friday. The beef arrived but all out of pork cheeks which was very disappointing as I really like these on a smoke. Half the beef cheeks and ribs went into a 7 hour stew on friday night and the rest went to the smoker sunday afternoon. Ive never done beef cheeks on the bbq/smoker and my last 2 attempts at ribs were an undercooked disaster.
Brined the cheeks in cola from friday to sunday, left the ribs till sunday. I let the cheeks drain off for an hour Sunday before preping with mustard slather and a home made rub of salt pepper, smoked paprika, chilli and mustard powder. Did the ribs in salt, pepper, onion salt & smoked parprika.
I used an offset smoker before when trying the ribs and could never get enough heat into the cooking area so went with the kettle bbq for this one expecting a 7-9 hour cook. Used briqutte coals that Id picked up in tesco over the summer expecting to have to add coals later in the cook but surprisingly the coals lasted the whole cook which was 8 hours and were still going when I finished. Used hickory wood chips for the smoke.
Left the meat to cook away for about 3.5 hours before I checked it. Was a good temperature inside but it was getting to hot. I dont have a thermometer in the kettle lid and made the mistake of putting my oven thermometer over the coals
After 5 hours cooking I took the cheeks off and put them in a tray with coffee and let them cook uncovered for an hour on the grill. I was spritzing the ribs every 15-20 minutes with a vinegar/water mix. After the hour I covered the tray and left it for another 90 minutes.
Started cooking at 2pm and took the ribs off about 9-930 and then the cheeks at 10. I thought the ribs might take longer but they were done just right this time. Soft tender and melt in the mouth fat. The rub on the cheeks was a bit overpowering and too spicy and killed the enjoyment of eating them and they probably could have come off 30 minutes earlier aswell.
Beef Ribs
Beef Ribs
Was very happy to finally get ribs done that didnt have to be finished off in the oven however the cheeks were a little disappointing especially with the rub been so overpowering. Not sure either if Id put them in a liquid and cover next time. There was no added flavour or tenderness. While the meat was cooking I did bite the bullet and ordered a thermometer & aswell for the lid from amazon so I,ll have a bit more control over the heat next time. Also ordered a vent cover for the underneath as the original one broke off a while back and was using tin foil to stuff the holes and wasnt helping0 -
while i was ordering the thermometer for bbq I also ordered a new cooking grate/grill thing. Ordered it for delivery to my usual parcel motel pick up point. Text yesterday morning to say an over sized package had arrived and was being held for collection at the parcel motel offices. For such a piece of metal measuring 57cm diameter could amazon not have found a bigger box and used more paper inside to stop it rattling about?? Im no eco warrior but the amount and size of some packaging that comes from online retailers is unreal. In smaller packaging that would easily have fitted into a parcel motel unit
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For such a piece of metal measuring 57cm diameter could amazon not have found a bigger box and used more paper inside to stop it rattling about?? Im no eco warrior but the amount and size of some packaging that comes from online retailers is unreal. In smaller packaging that would easily have fitted into a parcel motel unit
Yeah Amazon can be annoying like that, Ive had to pick up from Parcel Motel HQ in the past because Amazon used a massive box for no apparent reason. Even worse though is when you order a bunch of items into a single delivery and then it doesnt happen- I had to swallow three sets of Parcel Motel charges a while back because they didnt group an order as requested. Very annoying :mad:
Great BBQ pics neris, I hope you and all the other winter BBQers on here will keep us topped up with food porn in these colder months
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Hi, I just got a callow smoker to dip my toes into slow smoking food. Will be setting it up over the Christmas break. Does anyone know of any B & M shops around Dublin that have Weber briquettes in stock at the moment. Also any advice on what smoking wood to use and where I might get some at this time of year - I will probably start with a pork shoulder and / or beef ribs.
Just make sure you use the right wood for the right meat. Its not an exact science but there are certain dos and donts
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Smoked some pork cheeks on Friday with mesquite chips. going to serve as cold cut beer snacks tonight to the in laws. The chief food taster approves of them.
Used my new grilling grate and lid thermometers for the 1st time both came in very handy as temp was dying down and needed to add more coals and the little hinged side on the gate came into use
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