r/UKBBQ

Rate it

So I'm always hesitant and like to do things by the book.

I've got some m&s collection chicken thigh shwarma. They say to do them in the oven for 50-55 mins.

I love a char from the BBQ but I've only a small Webber smokey Joe knock-off and only a short time.

Should I oven these or do something with the BBQ?

Also where the heck can I get good authentic Lebanese bread from?

Hey all,

I’d like a bit of advice and input please. I’m a relatively new BBQer. I was gifted an old Weber Kettle - no fancy self clean etc. just a well used, sturdy grill that has taught me loads. I’ve done lots of grilling (whole chickens/ thighs / steaks / leg of lamb/ ducks etc). I’ve made some amazing meals on this bad boy. I’ve tried my hand at some low and slow (pulled pork) and had fairly good results.

Now my question is this: do I upgrade the kettle to this:

https://www.wowbbq.co.uk/weber-master-touch-c-5755-slate-blue-1502204?\_gl=1\*16t8qu1\*\_up\*MQ..&gclid=Cj0KCQjwjIPSBhCCARIsABGyK7vG3Dhhw7Dgr1hA3KhfltRPRbxe1RGWRwYV--fGHhMvOgVCoPQVgdcaAq\_8EALw\_wcB&gbraid=0AAAAAD\_mCyMSvcxbYMMWM2Lbrr43zE2fm

Or do I go a new direction (low and slow) with this:

https://proqsmokers.co.uk/products/proq-frontier-bbq-smoker

I only have the budget for one.

My gut feeling is go for the smoker and keep using the Weber Kettle for my regular cooks.

I’d love to hear input !

Thanks in advance.

I've got a large flat brisket and a now skinless pork belly (I sadly have a slightly skinless finger now as well) on the go for a friend, I'm going to vacuum seal them when they are done and he can reheat them at his party on Friday.

Accompanied by some Boston Beans with home made salt pork.

Weber kettle with ring and diffuser plate

Angus and Oink - Pigasus rub
Blues Hog BBq sauce
Honey
Butter

Smoked at 250-275f with a mix of briquettes and left over lump wood from a previous cook.

1 1/2 hours cook before the sauce
1 1/2 hours cook with the sauce, butter and honey
20 mins rest

Realised I hadn’t trimmed the hard fat off the top half way through so did that before I mixed the sauce in.

Banging, and the 2 people that don’t like belly pork, now like belly pork.

Pork marinated overnight in

• soy sauce
• oyster sauce
• garlic
• onion
• scotch bonnet
• brown sugar

Chopped up and eaten with some garlic fried rice, kewpie mayo, chives, sesame seeds and some shop bought slaw.

My sister and her boyfriend are now steak fans

Smoked with beer soaked applewood on lump charcoal

Rested final temperature was 55°C

Just assembled new Napoleon gas grill and trying to figure out how to connect the gas line. Came with this small adapter but no instructions on how to connect it and thread is the wrong size to go on the piece attached to the grill. Any ideas?

Costco brisket flat, around 2kg. 4 hour smoke followed my 4 hours wrapped and then rest for 2. Honestly came out better than I expected, was super tender and buttery.

Title: First brisket on the Big Green Egg – any tips for a UK Costco flat?
Hi all, I’m cooking my first brisket this Saturday and could do with some advice.

It’s a 3.6 kg Aberdeen Angus flat brisket from Costco, so the British version rather than a full American packer. I’ll be cooking it indirectly on the Big Green Egg.

We’re planning to eat in the evening, so I was going to put it on early in the morning, give myself plenty of time, then let it rest for a few hours once it’s ready.

What temperature would you run the Egg at, and what internal temperature or tenderness should I aim for? Any tips on trimming, seasoning, wrapping and stopping it from drying out would be really appreciated.

Hope you can help!

Some of them are pretty spenny and I’m just trying to get my head round why - am I paying for marbling?

I’ve been a big fan of their pork ribs for a while, just considering whether these are worth it, eg

https://www.johndavidsons.com/product/pitboss-reserve-short-ribs/

Spur of the moment smoked top rump for Sunday dinner!

Smoked at 110c for about 1.5hrs until 48c then seared on the bbq at 250c until 54c. Genuinely one of the best roast beefs I've ever done.

Overnight until 160F then foil-boat until probe tender. Let it rest down to 155F then into the sous vide at the same temp. Best I’ve done soo far!

What’s your favour bbq chicken wing. I’m doing honey mustard, Caribbean, jerk, wood garlic, and Cajun tomorrow

First try at this. 1.3 kilo picanha. Cooked it whole indirect before playing the hot sear flaming fat rendering kettle spattering direct sear game. After a rest and slicing into big thick steaks, decided to give those an extra sear on the cut sides just for the aesthetics.

Very tasty with jarred chimichurri and new potatoes. General success I think.