• looks bang on

  • I was only (half) joking about fat side down, a perrenial bone of contention for pork. I do get better results fat down though but ymmv.

    I actually switched from 235 to 275f which is bang on 135c for my last pork shoulder cook and found the difference was results is negligible but it near enough halved my cook time from ~14h to 7 or 8 which means an evening meal can be started after breakfast instead of needing a 4am start, vastly preferable most of the time.

    I just do SPG rub and don't bother with wrap because I love bark. You're definitely right about rubbing late, it doesn't need to penetrate the meat, it's there to make a tasty bark/crust.

    Can't fault your results though!

  • I tried flipping but the angle they cut the ribs underneath meant it was mostly bone under there so i flipped it back so the meat side was more exposed to the smoke. I'd already trimmed 95% of the top fat layer off anyways as I wanted the rub to go on the meat itself.

    as for the rub, I only did it the night before because I wanted to save time in the morning not having to faff about. next time I'd trim the night before, then do rub while it's heating up.

  • All makes sense. Like I say it looks great, hope my tone didn’t come across as ‘you did xyz wrong’, just sharing experiences because I love cooking pork. There are so many variants of method out there - I took a lot of trial and delicious error before landing on my go to, what temp to pull at etc etc

  • no not at all. it's literally my first go so I was talking it out to myself as much as anyone who might have been reading. I'm always happy to be told something might not be quite right.

  • Just popped this in a cool bag to rest, went on at 10.45 last night. Father's day lunch sorted.

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  • All looks banging mate, they are long days but great if you can do it and relax, as soon as I had kids it just became impossible. As soon as you get in to overnight cooks you'll not want to go back, so easy and better results imo.

  • Any tips for a leg of lamb on a kamado? Plan is to serve in chunks with salsa verde, hasselback potatoes and homemade slaw

  • My best results have been to butterfly the leg, go for about 130 for a couple of hours to get internal temp how you'd like it then crank up the temp for some browning on the exterior

  • Will give that a go

  • Tonight's dinner is the second half of my order from Grid Iron meat co. 2kg beef short rib in some meat church holy cow bbq seasoning.

    It went on around 11am at 250f and was hoping for it to be ready around 7pm-ish.

    but as of about 30 minutes ago it hit 160f internal and promptly screeched to a halt into my first stall. now i'm watching the temp drop slowly by 0.1f every 10 minutes or so instead.

    luckily I'm the only one eating tonight (gf is out so will have some leftovers for her lunch tomorrow instead) so I'm going to just sit it out and let it do it's thing. I could wrap but there's plenty of charcoal and wood chip in the kamado so I think I'd prefer to let it sit in the smoke for a couple more hours instead and eat when it's ready.

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  • fuck yeahh

  • In a few weeks time I'm going to be doing a barbecue for a dozen people (plus a few kids). I'm out the day before and won't have that much time in the morning so doing a big hunk of meat for hours is out.

    Any suggestions on what to do to keep the food flowing? I've got a Weber kettle and a Go Anywhere and will probably use them both I guess.

  • Also, are these extra grills any good for extra space? Any suggestions on which to get for a 57cm kettle?

  • What’s the consensus on whether it’s OK to force neighbours to shut all their windows on a warm summer evening so you can create a blanket of choking smoke in the neighbourhood in an effort to prove some sort of caveman hunter-gatherer credentials? I am so pissed off that I don’t care if he is on here.

  • I'd say that a bit of smoke whilst you get it going is tolerable.

    If it's smoking for ages then some kind of user error is in progress.

  • BBQ or firepit?

  • No, big bin-type thing pumping out thick smoke like a 1970s allotment bonfire, must have been loads of green stuff in there. Sorry, I didn’t make it clear that it wasn’t a normal sort of cooking bbq type thing.

  • Ribs still on the go... stall lasted nearly 5 hours. temp has been crawling up about 7-8°f an hour since. 22° still to go. looks like it's shortrib tacos for lunch tomorrow.

  • sounds like maybe it was an incinerator rather than a bbq.

  • Every right to be pissed off then!

  • To all of you Kamado owners - how good are they? From a lot of the posts on here they seem like a labour of love. Are they any good for a traditional family evening bbq?

    My wife really wants one for some reason (even though I do all of the cooking in our house). I am not sure how many times I would do a slow roast joint on it, our bbqs usually consist of 30 mins or so of cooking and standard chicken, lamb, pork etc. Would it be an overkill?

  • if you're not that keen on doing any of the "cooler" stuff with it then i'd say it's going to end up being a bit of a waste of money when a cheap kettle bbq will probably be just as serviceable for your needs.

    but if you prefer to cook with a bit more precision and have the patience to get the hang of setting the vents to control the temperature and cooking direct/indirectly with the heat reflector to achieve different things then it's going to be nicer to cook on even if it's just sainsburys bbq range prepacked stuff you're having as it feels more like cooking on a proper appliance than just a big pile of fire.

    it's also pretty easy to maintain, when you want to cook just push the leftover coals around to knock all the ash down through the ash grate to the bottom then scrape it out into a pan and stick in a bin, chuck a couple more coals on top add a woolie fire lighter or two and a flame and you're off to the races.

  • I find it easier to light and it's more consistant than a kettle BBQ, no reason to not use it just for traditional burgers and sausages apart from the higher price

  • Weird no one has answered this...

    So. The tricks to keep things moving is 1) to prep as much as you can and 2) cook food that needs as little cooking as possible.

    Ideas -

    1. actual hot dogs, not bangers, but actual beech smoked German hot dogs. 2-3 minutes over a flame to get some char, into a bun, done...now bugger off little timmy
    2. smash burgers - but pre-smash them. Cooking really thin burgers takes about 90 seconds over a full flame. Onto a bun, ketchup and mayo are over there Steve
    3. Chicken - cook it all the way through in the oven, brush with BBQ sauce and then warm it up over the fire and use the flames to char / caramelise the BBQ sauce

    All quick and easy. Set up your kettle with 2 zone - 1/2 coals for cooking, other half empty for resting food, lid on if you want turn it into an oven quickly.

    No need for a second rack. All sides are cold and out of the way (potato salad, cole slaw, etc...)

    That would be the least stressful BBQ ever.

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Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills

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