Jump to content
Beerlust

What's in your BBQ 2019?

Recommended Posts

chicken thighs getting smoked for pizza tonight. quick brine and rinse and smoke.

  • Like 6

Share this post


Link to post
Share on other sites

I find the minion method works best for me, for low and slow. Make a circle of charcoal/beads around your firebox, leaving a hole in the middle. Start some charcoal/beads in chimney and dump it in the hole in the centre. Gives me around 120c for about 5 hours. Works great.

im starting to look at a pellet smoker, for ease.

 

  • Like 2

Share this post


Link to post
Share on other sites
5 hours ago, Ben 10 said:

chicken thighs getting smoked for pizza tonight. quick brine and rinse and smoke.

You're good at this smoking gig aren't you? How long-a-process for something like that Ben?

Is making something like that cost efficient?

Cheers,

Lusty.

Share this post


Link to post
Share on other sites
2 hours ago, Beers Gone Wild said:

I find the minion method works best for me, for low and slow. Make a circle of charcoal/beads around your firebox, leaving a hole in the middle. Start some charcoal/beads in chimney and dump it in the hole in the centre. Gives me around 120c for about 5 hours. Works great.

im starting to look at a pellet smoker, for ease.

 

I like the sound of that method, might give it a go next time I use the smoker.

Share this post


Link to post
Share on other sites
10 hours ago, Beerlust said:

How long-a-process for something like that Ben?

2 hour brine, rinse and rest on a rack in the fridge for a few hours. Smoke hot and quick otherwise you get rubber chicken, maybe hallf an hour?

  • Like 2

Share this post


Link to post
Share on other sites

I recently bought a gas Weber Family Q and love it but instead of dumping the old 4 burner, hooded, gas BBQ, we ripped out the very deteriorated burners and my son got a metal working mate to craft a tray to replace the drip tray to enclose it more. We now have a rudimentary charcoal BBQ/smoker. We're still in L plate mode in regards to getting the heat right but looking forward to the smoky future. Best of both worlds - gas and charcoal. 🙂

  • Like 1

Share this post


Link to post
Share on other sites

pumpkin and sweet potato smoking for a soup today. later the chorizo i made this morning will go in

Share this post


Link to post
Share on other sites
Posted (edited)
10 hours ago, MUZZY said:

...Best of both worlds - gas and charcoal. 🙂

I still have a hooded gas BBQ with a rotisserie. The Smoker is going to have a hard time beating my marinated rolled pork recipe on that.

I'm gonna try it out in the smoker though. 😁

Cheers,

Lusty.

Edited by Beerlust
  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)
9 hours ago, Ben 10 said:

...pumpkin and sweet potato smoking for a soup today. 

I've heard good things about smoking veggies. Is it really as good as the hype?

On my maiden smoking voyage I placed half a dozen foil wrapped spuds coated in just vegetable oil & salt on the middle shelf for the last hour of the meat cook. My better half loves spuds & said they turned out terrific. Very soft & juicy, melt in your mouth sort of thing. Could they have been better if I left the foil off? 🤔

Cheers,

Lusty.

Edited by Beerlust

Share this post


Link to post
Share on other sites
51 minutes ago, Beerlust said:

I've heard good things about smoking veggies. Is it really as good as the hype?

Smoked veges are amazing 

Share this post


Link to post
Share on other sites
7 hours ago, Beerlust said:

Could they have been better if I left the foil off?

they would have been smokey then....

 

smoker roast capsicum is great too.

  • Like 1

Share this post


Link to post
Share on other sites
12 hours ago, Beerlust said:

I still have a hooded gas BBQ with a rotisserie. The Smoker is going to have a hard time beating my marinated rolled pork recipe on that.

I'm gonna try it out in the smoker though. 😁

Cheers,

Lusty.

You definitely have to try it in the smoker or else you won't know which method is best.
I have a rotisserie also but it's only suitable for the charcoal BBQ.

Share this post


Link to post
Share on other sites

Ben, those sausages/salami look awesome. Would like to try make my own sometime.

i did some coles sausages quickly last night. If I leave longer I get a thicker smoke ring.

the taste is almost like a Kabana/salami.

bread, home made sauerkraut and sausage go great with beer 😉

 

3C8C7119-2688-4BE9-B00C-44BA976996A6.jpeg

9DA3CD53-E6DC-45F9-A824-3EF172900E8C.jpeg

  • Like 6

Share this post


Link to post
Share on other sites
On 1/10/2019 at 11:48 AM, Beers Gone Wild said:

home made sauerkraut and sausage go great with beer 😉

BGW - point me if you may towards the home made sauerkraut if you can... sounds v good...

Share this post


Link to post
Share on other sites

Not quite up to your level of excellence Chaps... but I did do a little towards making myself useful today...  local garden plums. that the birds did not get over Christmas...

plum jam and a jar of plum-chilli-garlic sauce w garden garlic.... mmm... hopefully next time I will have me own chillies ; )

image.thumb.png.2d1541c8fe3393487195203c7e42ca12.png

mmmmm.... might have to take the Holland House Seafood Rollmops lid off when serving the plum jam?

  • Like 1

Share this post


Link to post
Share on other sites
15 hours ago, Bearded Burbler said:

BGW - point me if you may towards the home made sauerkraut if you can... sounds v good...

Sure thing BEARDED BURBLERThis stuff is so good for the gut. 

Salt draws out the moisture and creates the ferment.

Saurkraut: Time to make - 20 minutes.

1 Large jar - clasp sealing type. 

Normal Cabbage ( Need about 1 KG) 
1 Tablespoon of salt per kilo of cabbage.

Take out core of cabbage. Slice cabbage. I usually do it about half a finger width.
Put cabbage in a large mixing bowl, mix salt through it. Massage for about 5 minutes to get salt through.
Leave for 10 minutes.
Massage again for 5 minutes until it is soft and you have a heap of liquid in bottom of bowl
Put it into your jar, pushing it down tight with your hand each time, you need to compact it.
Pour the rest of juice from mixing bowl into the jar.
Grab a snaplock bag, put some water in it and pop it on top of the cabbage to hold the mix down, all the cabbage needs to be in the juice or it will go off. I used to use a cleaned stone to hold it down.

Close the lid or cover with a dish towel, it will build up pressure if Air tight, so you need to let that out every few days.
Pop somewhere dark and around 18c. Leave it for 7 Days - 10 days. A bit longer if colder. The longer you leave it, the more tart it becomes.

You will see some bubbles or froth while it is fermenting.
Once done place into jars with lids and store in the fridge.

I ferment my sauerkraut in my temp controlled beer fridge. Consistent temp is best.

Photo: 2 Jars in with my Beers:

 

sauerkraut.jpeg

  • Like 3

Share this post


Link to post
Share on other sites

Slab of Beef ribs marinated in red wine 🍷 in the smoker for dinner tonight 

E0B15640-0DC4-4043-880F-3FCDDA0F3566.jpeg

  • Like 5
  • Thanks 1

Share this post


Link to post
Share on other sites
52 minutes ago, Ben 10 said:

anyone do brisket? so good!!!!!!!

I like brisket but it’s hard to find good quality meat where I live

Share this post


Link to post
Share on other sites

that's a shame, we have a new butcher who knows his stuff.

cut me a wicked butt recently, wheeled the pig out, it was awesome.

their brisket is tops too, massive forkers, too big for the smoker.

Share this post


Link to post
Share on other sites

Brisket purchased, trimmed and salted ready for a long smoke tomorrow. 1.7kg trimmed off and ready to be made into kielbasa

IMG_20190115_170945.thumb.jpg.f3f7b934216911fdc45178af265980a6.jpg

IMG_20190115_171306.jpg

IMG_20190115_171312.jpg

  • Like 4

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×