Recipes, home grown goodness, BBQing and food stuff

Hooroo

Love your work Dogmeat.

SammyC

Firstly, if you own a gas bbq, FUCK off, it's not a real bbq. :)
 
 
Was wondering if anyone else on here is into similar? Would love to trade methods and recipes.
 
Lately I've really been getting into slow cooking various meats on my weber. I watch a bit of the food channel and some of the American shows dedicated to barbecuing have really opened my eyes to what is possible.
 
Usually on Sunday I get up nice and early.. get a few hours done running and on the bike and then spend the rest of the day preparing dinner.
 
Last Sunday I did a pulled pork shoulder.
 
First up a dry rub of Brown Sugar, Paprika, Cumin, Garlic, Salt, Pepper, Mustard seed, and Ancho Chilli.
 
Soak Apple wood chips in Bourbon overnight. and place on top of hot coals.
 
Then meat onto the grill over indirect heat with lots of smoke, cover and smoke for 8-9 hours. Untill the internal temp of the meat is at around 190F.
 
My mrs is Mexican, so we had pulled pork tacos, with homemade tortillas, pineapple, cabbage, shitloads of coriander and a homemade bbq sauce I made with Apricots from our tree..
 
 
I've also been smoking fish, Garlic, and had a go at making my own bacon a while back.
 
 
anyone else into this?

Hooroo

How did the bacon go? Did you cure it yourself? I have a gas weber and while I appreciate non gas methods, it simply comes down to time for me.

taniwharugby

will leave this as a thread on its own and might merge into the other stickied recipe/food thread in case there is some good stuff in here!
 
I only have a gas BBQ, but then only use it for your traditional BBQ stuff...but would like to use it more.

SammyC

Yep cured the bacon myself.
 
Got a nice big piece of prk belly and made a rub with salt, sugar, fennel and oregano seeds.
 
Left in the fridge for about a week draining off excess liquid and applying more rub daily.
 
I've got so much bacon in the freezer now it's awesome

jegga

That sounds awesome, don't completely Dux count gas though. It puts out moisture which can help with smoking , I put a dish of pohutukawa sawdust and chunks above a gas element and reckon that works pretty well. You can adjust the heat to suit a lot easier.

SammyC

Those who are using Gas, seriously look at getting charcoal.
 
Flavour-wise there is comparison, and seriously it takes all of about 5-10 minutes to light it.
 
I have no idea what you blokes think is so time consuming?

SammyC

<blockquote class="ipsBlockquote" data-author="jegga" data-cid="555764" data-time="1454365027">
<div>
That sounds awesome, don't completely Dux count gas though. It puts out moisture which can help with smoking , I put a dish of pohutukawa sawdust and chunks above a gas element and reckon that works pretty well. You can adjust the heat to suit a lot easier.
</div>
</blockquote>
 
good point mate, although it's pretty damn easy to adjust the temperature of a charcoal BBQ. Once you learn to work the vents properly

No Quarter

Good thread. I've got a cheap and dirty gas BBQ from the warehouse which I don't like, so have been looking into investing into a decent a charcoal BBQ.
 
What model Weber do you have Sammy? And what method do you use for lighting the coal? Any other tips?

SammyC

Ive got a mid range weber kettle BBQ. None of the fancy additions, but it does have an internal temperature guage wwhich is essential for slow cooking.
 
Lighting the coals is easy as.. the BBQ comes with a chimney starter which is basically a circular chimney which you place on the grill. Chuck in some paper, a small amount of kindling and a small amount of meths then just light it. in 5 - 10 minutes the coals will be burning.

jegga

<blockquote class="ipsBlockquote" data-author="No Quarter" data-cid="555770" data-time="1454366464">Good thread. I've got a cheap and dirty gas BBQ from the warehouse which I don't like, so have been looking into investing into a decent a charcoal BBQ. 
 
What model Webber do you have Sammy? And what method do you use for lighting the coal? Any other tips?</blockquote>
 
In the short term buy one if those fish smokers from the warehouse and put it on top of the BBQ , chuck some marinated pork chips on it and have a beer while they cook. You can either pull the BBQ hood down of leave thd fish smoker lid on it, lamb chops and sausages are good this way too.

taniwharugby

Watched some of those American BBQ competitions, and the set-ups they have are amazing, and results looks mouth watering!
 
Is funny listen to them talking about the different methods as well, one guy was moaning that the fella that won shouldn't have cos he used an accelerant to get his fire hotter quicker and it would have impacted flavours whereas his was with apricot wood or something....all very serious stuff, get some that travel around a State competing and they can win enough to make it all worthwhile!

mariner4life

get the meat thermometer that sits in your meat in the BBQ and sends the temp to your phone.

SammyC

I've got one of those it's brilliant

Crucial

I use both. A charcoal smoker/cooker for the long slow stuff and a gas weber Q for everyday use (cooking steaks chicken etc)
 
Yes, for certain occasions I can set up and use the charcoal one as a grill to cook meat on but it does take more effort than just 'turn on and heat up'
 
If you haven't used a good lidded gas BBQ like a Weber I can tell you that there is a massive difference in cooking method and result between that and your standard 4 burner with a lid. They work with the lid closed and act as an oven/grill. You can get the temp down enough to cook a pav or up really high.

mariner4life

I'm thinking about building a house this year. A schmick as fuck outdoor kitchen is on my "must haves"

raznomore

<blockquote class="ipsBlockquote" data-author="SammyC" data-cid="555765" data-time="1454365086">
<div>
Those who are using Gas, seriously look at getting charcoal.
 
Flavour-wise there is comparison, and seriously it takes all of about 5-10 minutes to light it.
 
I have no idea what you blokes think is so time consuming? 
</div>
</blockquote>
Easy-Lite head beads! 10 seconds. Life changing!
 
No need for fire lighters.

SammyC

<blockquote class="ipsBlockquote" data-author="Crucial" data-cid="555790" data-time="1454370328">
<div>
I use both. A charcoal smoker/cooker for the long slow stuff and a gas weber Q for everyday use (cooking steaks chicken etc)
 
Yes, for certain occasions I can set up and use the charcoal one as a grill to cook meat on but it does take more effort than just 'turn on and heat up'
 
If you haven't used a good lidded gas BBQ like a Weber I can tell you that there is a massive difference in cooking method and result between that and your standard 4 burner with a lid. They work with the lid closed and act as an oven/grill. You can get the temp down enough to cook a pav or up really high. 
</div>
</blockquote>
 
Have you made a pav on the BBQ crucial?
 
I've been thinking about having a go at baking some bread, now that I'm confident with controlling the internal temperature.

No Quarter

<blockquote class="ipsBlockquote" data-author="Crucial" data-cid="555790" data-time="1454370328">
<div>
I use both. A charcoal smoker/cooker for the long slow stuff and a gas weber Q for everyday use (cooking steaks chicken etc)
 
Yes, for certain occasions I can set up and use the charcoal one as a grill to cook meat on but it does take more effort than just 'turn on and heat up'
 
If you haven't used a good lidded gas BBQ like a Weber I can tell you that there is a massive difference in cooking method and result between that and your standard 4 burner with a lid. They work with the lid closed and act as an oven/grill. You can get the temp down enough to cook a pav or up really high. 
</div>
</blockquote>
 
I turn the heat down as low as it can go on my BBQ then close the lid and within a couple of minutes everything is burning :(
 
So Weber is the best option? They are fairly pricey but if they are that much better then the rest then I'm happy to pay...

Hooroo

<blockquote class="ipsBlockquote" data-author="No Quarter" data-cid="555796" data-time="1454371743">
<div>
I turn the heat down as low as it can go on my BBQ then close the lid and within a couple of minutes everything is burning :(
 
So Weber is the best option? They are fairly pricey but if they are that much better then the rest then I'm happy to pay...
</div>
</blockquote>
 
I can't big-note Weber enough. It is so easy to regulate heat and even if you have it a bit hot, it doesn't destroy what you are cooking.
 
I baulked at the price too but no regrets. They last too, unlike those Matador/Masport etc.

The Silver Fern

Recipes, home grown goodness, BBQing and food stuff