r/UKBBQ

I probably wouldn’t have spent £100 on beef if I was sober, but it’s not the worst thing I’ve found in the fridge the morning after

So After u/keycuk posted his lamb the other day, I had to have a go at it. Oh my days it was incredible. Smoked for 2.5 hours with cherry wood chunks for the smoke at 120c then wrapped and cooked until temp hit 76c on the bone. I then let it rest in the foil for 90 mins.
So good. Will defo do it again. As always questions welcomed.

Temp was a bit too high - tasted unreal though

Double cheeseburgers with bacon, pickle and onions. OnlyFire griddle inserts on a Weber Spirit II. Very versatile set up.

First time smoker. I don't think it turned out to badly at all though. Was Tender & moist and most importantly to bone popped right out 😋

Pork belly ribs cooked to 95C internal, coated in jerk seasoning and smoked with some peach wood.

L&L style confit beef cheeks, pulled pork and beef ribs, salt and pepper only.

Here I am still waiting for it to get to temperature!

It's only my second smoke, the first being a small rolled brisket. This time I've done a 3kg pork shoulder. Everything seems to have gone to plan and the temperature has been bang on all day. It's just taken a lot longer than I expected.

Anyway, pulled pork for breakfast is fine isn't it?

Edit: UPDATE IN COMMENTS

The cart and side tables do take up more space than the bbq itself but it was quite useful not having to carry it. It did catch a lot of attention and many people came to ask what bbq it was. My only comment is it only got to 225c with the 1 full hopper hex briquettes and at 2.5hrs it was steady at 180-200c

Really keen to know if it fits my kamado, which is 22” but internal diameter is just under 20”.

Got these plate short ribs from Turner & George, after my recent tomahawk success, a couple of pork shoulders and one semi-okay brisket flat it was time to try my hand at these.

Dry brined overnight, just salt and left uncovered overnight in the fridge.

Seasoned with a homemade rub, freshly cracked pepper, smoked paprika, garlic granules and a little ground cumin. Didn’t feel the need for extra salt considering the overnight dry brine.

The cook itself didn’t take as long as anticipated, smoked on my kamado at 130°C for about 3 hours total which seemed *insanely* fast but the internal was reading 98°C and was probe tender 🤷🏻‍♂️ first 2.5 hours unwrapped until I was happy with the bark then wrapped in butchers paper until finished.

Hot held in the oven at 60°C for another 3 hours and then served with homemade chimichurri, garlic mushrooms and potato dauphinois.

I felt a little disappointed when I cut into them, I was hoping for more of a smoke ring and that they would fall right off the bone with a little pressure but the membrane held its own lol

Anyway the meat itself was suuuper tender and the rub was spot on too.

Any suggestions for my next cook? Or how I could’ve improved on this one? I’m happy overall but felt I missed the mark a little bit

Just thought I would give an update on my solo cook as the family are away and I am home alone.

I big thank you to you all for your suggestions. I took inspiration from u/hotchy1, who suggested I go for an Indian takeaway. Instead I cooked up a chicken tikka kabab with naan bread, cooked on the grill, and a simple salad and mango chutney with plenty of beers to wash it all down.

I have enough for lunch tomorrow too. Either that or leave it for dinner when the family get home.

Anyone used this stuff?

Been sick of trying to find a divide and conquer without paying 50 quid with shipping from China, and all the alternatives being 75 to 100 quid. So I bought a 15 inch low profile pot stand - £6.99 and a 25cm disc of 6mm thick mild steel - £8.05, perfect fit. The legs on the stand act as a riser for the grill grate, and the mild steel has more thermal mass than the custom stupidly expensive ones so should distribute heat better. I'm really pleased with myself.

I'm still going to get a divide and conquer when they come back in stock but for £15 in the short term 👍👍👍