The Outdoor cooking/BBQ/Smoking thread

Trev Latter

Trev Latter

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1,213
As suggested on Phil's thread, post up your efforts here and feel free to share any recipes. I have a selection of rubs and recipes on file if anybody wants them. Just pm me and I'll send them over.

Meanwhile, here's a few of my past efforts to kick things off. I've got a Leg of Lamb to smoke this weekend, so I'll add those later.

Ultimate Burger...
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Circa 6KG 18 hour smoked Brisket (Welsh Limousine Cross) Injected with butter/beef stock. Smoked using a Dancook 1400 kettle.
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And finally, Glazing a load of "Red Rooster" Chicken Drummers ready to go back into "Brian" (The trailer mount offset) ready to finish.

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CatmanV2

CatmanV2

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48,727
Oh dear lord. I'm not going to try and compete with this! :lol:

Trev, what sort of temperature are you using?

C
 
Trev Latter

Trev Latter

Member
Messages
1,213
Depends on which smoker I'm using. For Brisket, I like to sit in the 225-250f range, BUT, on the trailer mount, it's much more stable at 250f left side, 275f right, so I just go with that and adjust the smoking time accordingly. For Brisket, rub/inject as desired, smoke at around 225-250f for about 4-5 hours until it hits 150-160f internal temp in the thickest part of the meat. Wrap in foil or butchers paper (I prefer butchers paper as it preserves the bark better) and add a little (1/2 cup) of beef stock. It's done when it probes with a skewer like butter at room temp, usually somewhere between 195-205 f internal temp. Wrap tightly and rest in a cool box for about two hours. Slice and serve. The Chicken drummers take about 4 hours at 250-275f with a glaze about 30 minutes before serving.
 
Contigo

Contigo

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18,376
Got a Kamado a month or two a go and it is awesome. SLow smoked Ribs, Pork shoulder with Hickory smoked woodchips for the perfect pulled pork. Best money I've spent for ages!!!

110 Deg for 5-6 hours, wrap in towels and then pull. Brilliant...

Anyone got a ceramic Kamado?

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dickygrace

dickygrace

www.richardgracecars.co.uk
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7,334
God I feel hungry looking at this. I used to cook a lot and loved it but don’t have time any more. Need to find the time and cook myself some of this stuff.
 
sionie1

sionie1

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1,316
Not a smoker, but bought an Ooni Pro oven at auction. The pizzas are amazing, they really do cook in 60-90 seconds. Just fine tuning the dough now as I’ve been using pre-made up until now.
 
Trev Latter

Trev Latter

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1,213
Popped a few lumps of meat in the big smoker this morning....Two full packer Briskets (about 14kg) and some Pork Shoulders (about 13kg). The Briskets are using a simple SPG rub (salt, pepper, garlic) and the Pork with my house rub. Smoker sitting in it's "happy place" at about 225-230f on the left side and 275-280f on the right. Fuel of choice today is Oak.

Not been in long at this point. I'll try and remember to get some more photos later.
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rs48635

rs48635

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3,181
redneck engineering, shelf from the oven on leftover bricks over charcoal burner brought back from Marrakech (authentic tagging). Steak by Hawkmoor at home. The only rub needed was hands on thighs.
Been told "we now need a new barbecue". Okay then :) small amount of effort releases joint account funds. happy days.
 

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Trev Latter

Trev Latter

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1,213
I love that. Another Red Neck trick if you want to properly sear a Steak is to use a grill shelf straight on the top of a starter chimney.
 
Gazcw

Gazcw

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7,757
Trev Latter said:
Just outside Lowestoft. You're not going to come and steal my brisket are you ? :)
Click to expand...
I wasn't but now you mention it.......
No, I have a club 50th event that was planned for this year but now moved to 21. It is in Rugby though so a bit far for you I guess.
 
Trev Latter

Trev Latter

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1,213
Gazcw said:
I wasn't but now you mention it.......
No, I have a club 50th event that was planned for this year but now moved to 21. It is in Rugby though so a bit far for you I guess.
Click to expand...


I think not probably would be a little too far as it's a 300 milk round trip. It'd make a very, very long day!.
 
Trev Latter

Trev Latter

Member
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1,213
Briskets and Pork Done just nicely and now having a rest. It's only fair to show you the "after" pics, so here's a couple fresh from unwrapping. The briskets were wrapped in Pink butchers paper after about 5 hours at an internal temp of around 160f, so just starting to render the fat. For those interested, these are British grass fed organic briskets from a farm in Wales - absolutely beautiful flavour and texture. I just had to cut a little of the flat to taste test... :)

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