BBQ 2024

[dasnutnock3]

Back to the drawing board with the ribs. I'm not quite getting the knack of this slow cooking malarky yet.

What ribs did you buy and how did you run the bbq?

[V-M]

Got the sun lounger out today in the middle of the lawn and stuck the portable bbq on a small table next to me with a cold box for the beers. Bit Oasis on the Alexa thing and sat eating sausages and drinking beer for several hours without having to leave my seat.

[S-H]

Got the sun lounger out today in the middle of the lawn and stuck the portable bbq on a small table next to me with a cold box for the beers. Bit Oasis on the Alexa thing and sat eating sausages and drinking beer for several hours without having to leave my seat.

Peak Male

[jastons]

Can anyone recommend a good recipe for chicken gyros?

[dasnutnock3]

Can’t go wrong with this basic recipe:

https://www.bbcgoodfood.com/recipes/big ... cken-kebab

[sendô]

What ribs did you buy and how did you run the bbq?

Just some cheapish ones from Sainsbury's. Coated them in sweet baby rays and then covered in foil. I was topping up the coals as the temp was dropping rather than fannying around with various methods, but was averaging around 130-150C, which is likely where I went wrong. The new lumpwood charcoal I've got seems to burn hotter than what I was using before.

[dasnutnock3]

Just some cheapish ones from Sainsbury's. Coated them in sweet baby rays and then covered in foil. I was topping up the coals as the temp was dropping rather than fannying around with various methods, but was averaging around 130-150C, which is likely where I went wrong. The new lumpwood charcoal I've got seems to burn hotter than what I was using before.

Vent management can help keep temps lower but 130C is about the sweet spot. Also, I wouldn't put on a wet sauce at the beginning - mustard & dry rub for the first 90 minutes or whatever, then paint with sauce for the last 30. And yes, charcoal is a massive variable and has a big influence over cook time & temps.

[dasnutnock3]

B&Q doing 12kg bags of restaurant grade charcoal for £15.20. I bought 5 and got free delivery. Not sure how good it is, but if anyone's interested:

https://www.diy.com/departments/restaur ... 071_BQ.prd

[RichieRiv]

I know its cheating but I boil my pork ribs in cider for about 20 minutes, then finish them off on the bbq.

[dasnutnock3]

I know its cheating but I boil my pork ribs in cider for about 20 minutes, then finish them off on the bbq.

No such thing as cheating. I can't always be arsed to get the BBQ or smoker out and have adapted a jamie oliver recipe that steams them in whiskey or rum in the oven. Not only do they taste lovely, the smell of evaporating spirits makes your house smell unbelievable.

[sendô]

Vent management can help keep temps lower but 130C is about the sweet spot. Also, I wouldn't put on a wet sauce at the beginning - mustard & dry rub for the first 90 minutes or whatever, then paint with sauce for the last 30. And yes, charcoal is a massive variable and has a big influence over cook time & temps.

Yeah I'm alright with the vents. I think I had a bit more coal than I needed. The wet sauce might have been an issue, I think the ribs were stewing in their own juice and the sauce a bit. I'll try a dry rub next time and see how I get on.

[Rocketron]

Yeah I'm alright with the vents. I think I had a bit more coal than I needed. The wet sauce might have been an issue, I think the ribs were stewing in their own juice and the sauce a bit. I'll try a dry rub next time and see how I get on.

Ooh er missus

[jastons]

Meater Thermometer £69.99 from Costco

https://www.costco.co.uk/Garden-Sheds-P ... r/p/371421

£103 from Amazon

[dasnutnock3]

Meater Thermometer £69.99 from Costco

https://www.costco.co.uk/Garden-Sheds-P ... r/p/371421

£103 from Amazon

Am keen on one, but not convinced they're worth the spends yet. Last time I ran my smoker, I set up my twin probe wireless thermometer (£15) then stuck a webcam on the receiver so I could monitor the temperatures while I was out of the house. Not the most elegant solution, but £70 for a single bluetooth probe that doesn't also monitor the smoker temp is still too rich for my blood.

[EvilC]

After shenanigans with B&Q my Weber GBS Performer arrived earlier this week. I put it together last night, which wasn't too bad since I'm almost certainly in the bottom 1% of DIYers in the world, and will be charring the f*** out of some meat tonight.

[dasnutnock3]

After shenanigans with B&Q my Weber GBS Performer arrived earlier this week. I put it together last night, which wasn't too bad since I'm almost certainly in the bottom 1% of DIYers in the world, and will be charring the **** out of some meat tonight.

Beautiful bit of kit, mate - you'll be an expert before you know it.

[jevs]

Tried this on some pork belly slices the other day.

Wow

https://www.tesco.com/groceries/en-GB/p ... /310688316

[dasnutnock3]

B&Q doing 12kg bags of restaurant grade charcoal for £15.20. I bought 5 and got free delivery. Not sure how good it is, but if anyone's interested:

https://www.diy.com/departments/restaur ... 071_BQ.prd

Can confirm this stuff is excellent. Lit the bbq at 5pm and it’s still hot now.

[V-M]

Tried this on some pork belly slices the other day.

Wow

https://www.tesco.com/groceries/en-GB/p ... /310688316

Thanks Jevs. Gotta go Tesco today and fancy something different, I'll give this a go. May put a bit of haloumi on as well.

[dasnutnock3]

Thanks Jevs. Gotta go Tesco today and fancy something different, I'll give this a go. May put a bit of haloumi on as well.

Was gonna do some marinated flank steaks (cheap in Morrisons at the moment) but seriously want some pork belly now.