I guess you could say you have the BBQ Blues!
for those of you in Melb, we’re doin ribs at work this week
http://popejoan.com.au/item/pope-joan-temple-brewery-present-oktoberfest/
Hey, I’m in Melbourne…
Weren’t you dabbling with being a vegetarian?
Yeah I was. Didn’t work out.
Steaks kept falling into your mouth.
Me and a mate did this on Saturday, it was amazing!
After months of monitoring gumtree for old weber kettles, but being too tight to pay the $120-$180 typically being asked, I finally got my hands on one. My sister’s in-laws were about to send their old one to the tip (good lord!) we saved it just in time and best of all got it for free.
The lid is a bit dinted so it doesn’t quite seal properly with the base, but otherwise all good. Gave it a clean and it scrubbed up pretty well once I got rid of the old wasps nest that had engulfed part of the grill and a bunch of heat beads.
Fired it up on the weekend for the first time. Cooked a beer can chicken. Dry rub of lemon and orange zest, brown sugar, salt, pepper, garlic powder, onion powder, smoked paprika and chilli powder. Threw a few hickory chips in for some early smoke, and cooked until the breast was 77 degrees (about an hour and twenty minutes).
It was the best damn bbq/roast chook I’ve ever eaten. Success!
Took 2x200L drums home last week.
One with a removeable top went to my brother to make a UDS. I had a drum and BBQ bits (Weber grills and hood) for ages and planned to make it but didn’t get round to it, so my brother took it and gave it to a mate to work on while between jobs. Worked well and made awesome ribs the other week.
The second was cut in half length ways and returned to a workmate so he can set up a BBQ with hood.
This is the best! KEEP ON COOKING! try different meats, different rubs etc.
I recommend keeping a record of all the rubs and some of the steps you take. I have had some duds, I have had success as well - so its best to make sure that if you do have a dud, you can tweak the recipe in favour of making it a hit next time.
I miss BBQing. Soon… soon.
Geoff, pics of ribs and UDS please.
Northside summer BBQ times…
Nope - I am back to the south this weekend.
Pic of ribs, note smoke ring, mmmm smoke.
No pic of UDS, will grab one next time we’re invited over.
Put a 7.5kg leg of pork in brine last night, damn thing takes up about half of the fridge, and will be staying there until the 23rd December. I injected it with about 700ml of brine last night to make sure it cures in time (fingers crossed, it’s a big 'ol leg of pork). My research suggests I need to turn it everyday which is a difficult task given that I have to take the plastic tub out of the fridge to do so, and it weighs nearly 30kg all up (20l brine + 7.5kg pork). Originally I wanted to have it served on Christmas day straight from the smoke but the butcher said it’ll be 12+ hours so in order to make sure we can eat it at lunch time, it’ll be getting smoked (with apple juice soaked apple wood) on Christmas eve day and then I’ll bake it in the oven the following day with a mustard and apple glaze. I’m pretty nervous and not good at being patient, but let’s see how it goes! I’ve ordered a back up ham in case it spoils. I’ll post an update on the finished product.
I am drooling at my desk
Two wire racks in the UDS, one had 3 racks of ribes with rub on them, the other had three racks with rub and some American BBQ sauce slopped on them when cooking.
The BBQ sauce ones were awesome, so juicy. The rub ones were OK, but a bit drier - not crispy dry, just in comparison to the BBQ sauce ones - because they were closer to the heat.
Noice. So chook not standing vertically I’m guessing.
Did you use a standard meat thermometer for this?
Or something more clever?
Mum bought a Weber Q last year and one of those digital remote thermometers. Not a huge fan of the BBQ but the thermometer is the awesome.
The upside is that I got her Kamado cooker. Looks a lot like the one on right.
Been meaning to clean up all the steel banding and hinges but might just fire it up with some charcoal and cook some pork in it.
Kamoda Joes are pretty good, better than a Big Green Egg (apparently), can get them from BBQ’s Galore.
So much win in this thread.
Trigger - “I’m not a patient person, but I’m gonna do a ham that takes 10 days prep, 12 hours cooking the day before, plus a few hours glazing on the day. Don’t even worry 'bout it.” This is so rad.
Didn’t know Steve Albini was a foodie. Wait, he doesn’t like that term, but here’s how he describes the rub: "The coffee is bitter and smoky, while the black pepper is floral and hot; garlic powder adds a sulfurous, vegetal quality, and the sumac is sour, with a mineral overtone reminiscent of saffron.” Totally gonna do this rub, but sounds like experimenting with ratios is definitely in order.
Chook was standing up proud, stabbed in the chest with my new digital probe thermometer. Wireless unit means I can monitor the temp from inside. Too easy.
