Rubbed in salt, pepper and garlic smoked on the kettle using the snake and oak chunks for 5 hours. Transferred to the oven with a splash of bone broth for the final hour until probe tender
I'm trying to figure out a way to BBQ small batches of steaks and sausages in charcoal indoor over over my hob. I have a 850cfm extraction fan, plus I have a mechanical ventilation across the whole house. I was thinking about using a stainless steel tray over some sort of insulation material over the hob. Not sure if anyone has tried something similar, just to make a couple of steaks and sausages. I crave the smoke/charcoal flavour.
Not sure the heat would be still to high by the time it goes through the exhaust fan above the hob to damage it.
Update 1
So after very strong feedback I'm giving up on the indoor idea, but it's still I would like to have something portable and long lasting so I can put outside, it can take a bit of rain and not decompose in one year down the line. And also could be taken to perhaps on a road trip to do something as well, so hence the reason I was thinking about a stainless steel tray with some sort of grill on top of it.
Hi
I’m looking for a few online recommendations for meats for low n slow smoker cooking. I’ve used village butchers a few times but I’m not overly impressed.
Any suggestions welcome
I have one of those cheap thin bullet smokers from Lidl. I've had some good results with it, but wanted to ask if anyone has experience using these at lower ambient temperatures and at what point you would put it away for the winter? I'm in Scotland so I imagine it will probably be unusable in the depths of winter but I'm hoping to do a few cooks on it while the temperatures are above 10 degrees. Just don't want to experiment and potentially waste meat if it ends up not getting to temperature.
These beef cheeks do not play about!
3hours smoked at 250f unwrapped
3 hours braised in beef tallow and ghee on the smoker still at 250F
The photos do not do it justice these are top notch
Hey BBQ folks of the UK! Looking to get my friend something for his new BBQ, and need your help with suggesting accessories. Got a decent budget and he’s a skilled bbq cook previously using the Aldi version green egg. I’d be grateful for any/all ideas - was thinking a rotisserie or similar, just need help making sure I get the right one.
Thanks in advance 🙏
Did this yesterday on my Weber Master Touch 57, snake method with added hickory wood chunks.
Was a bit windy yesterday but hit 72c after about 4 hours (this was a smaller 1.2kg joint after I removed the fat cap), wrapped in foil for another 2 til it hit 92c then into the oven for an hour to rest (oven was heated to 100c and turned off).
Marinated overnight using a homemade rub. Made great pulled pork tacos, the bark was superb.
I’m cooking chicken and double neck lamb cutlets . Hope you enjoy
Early this year i bought a weber performer which i've now got the rotisserie and vortex to accompany it. Ive smoked ribs, beef ribs pork shoulders the works on it bar a brisket
Im now proper involved in bbq and looking at my next purchase
.. i have no intention of selling my weber kettle ideally to keep for rotisserie and vortex cooking only. Now im leaning towards either the summit komado which will save fuel and be more stable. Or i move towards a set and forget approach with the colder weather kicking in.
Now im indecisive if to throw my money at a weber smoque (or other suggestions around that price range) or to go komado.
Looking for others advice on this
Would recommend, served with dauphinoise potatoes
I had a go at some video editing to show all of yesterday's cook compressed to under 2 minutes.
I bought a couple of poussin, which is french for small chickens that cost and taste the same as normal chickens and some Bramley apple and cider sausages. Potatoes are wrapped in foil with rosemary, sesame oil and sea salt then set in the coals. Mushrooms are filled with mature cheddar and minced garlic with a bit of rosemary. There's a medium sized chicken on the rotisserie too with a bit of sea salt sprinkled on.
Wood used is kiln dried birch that goes up real easy. No firelighters needed just 3 sheets of newspaper underneath the kindling. 🥔🌿
Pork butt is £15 for 3.0 - 4.2kg
Brisket is £50 for 2.0 - 7.0kg !
Been after the pork for a while. Last time they said they had stopped doing it.
There was only the one brisket, I swerved it. Nowhere to keep or cook it, and the thought of missing a 7kg monster is screaming "caveat emptor" at me - let the buyer beware!
I’m going to be doing a 2kg boneless pork shoulder on the Weber master touch this week & looking for inspiration as to what to put on it
Many recommendations would be appreciated, especially if I can buy it online
Aimed for ~130C ambient but realistically most of the time was probably between 115 and 125 as I didn't compensate for the water pan I added underneath when I put the meat on.
SPG rub with some fresh rosemary diced finely as well, oil+Worcestershire sauce binder.
Cook time was surprisingly quick, about an hour 'til it hit 52C in the widest part. That threw timings off a bit so spent another hour or so resting wrapped in foil and a towel inside an insulated bag while our potatoes finished. Then a final "sear" for about 60secs each side just before slicing, after letting the coals get ripping hot. Admittedly the coals were probably stacked a bit too close to the grate for the sear which led to more of a char in some places, but I think it actually worked well.
Used the drippings and remaining water from the water pan in the gravy which added a smokey quality to the gravy, I enjoyed it but would be easy to overdo it.
Very tasty all in all, and very pleased with the edge to edge blush (I had been shooting for closer to medium/med-well as some of the guests aren't fond of pinker meat... No complaints at the table though so I'll take it as a win). Next time might try and pickup a cut with a bit more fat though.
Granted, my carving game could use some improvement, thinner slices would have made for an overall more pleasant experience. Maybe it's time for an actual carving knife rather than my trusty victorinox chef's knife.
Honestly don’t know what I could of done better, coals off set, top vent over the Ribs, 4 3/4 hrs smoking, rotated 6 times, added wood chips 3 time and added more coals once.
I’m amazed how this went as it was only my second attempt, those who saw my first attempt post will understand my amazement at my progress.
When I went to rotate it one of the bones was basically falling out so tested it by cutting a sliver at the corner and wow was it good 🤤
YES I AM FEELING GOOD!