The BBQ Thread.

strumjoughlamps

Has anyone watched Barbecue on Netflix? I quite enjoyed it

breakstuff

Looks good @Longtallronnie ;

Longtallronnie

Thanks dude.

HAL9000

Can’t be bothered reading the whole thread so...

Anyone use those PTFE/copper BBQ sheets/mats that are supposed to help keep the BBQ clean?

Any good?

Thanks

strumjoughlamps

HAL9000 said:

Can’t be bothered reading the whole thread so...

Anyone use those PTFE/copper BBQ sheets/mats that are supposed to help keep the BBQ clean?

Any good?

Thanks

A clean bbq is a bbq not used properly. 

shaunyshaun1234

HAL9000 said:

Can’t be bothered reading the whole thread so...

Anyone use those PTFE/copper BBQ sheets/mats that are supposed to help keep the BBQ clean?

Any good?

Thanks

Have to agree with @strumjoughlamps here!

Also wouldn't the sheet stop the "charcoaly" goodness getting to the food? May aswell cook in an oven!

Longtallronnie

So how often and how thoroughly do you clean your bbq? 

I’ve emptied the ash/coals from yesterday’s cook but I haven’t cleaned the grills yet. 

Would you clean them now or wait til next time you use it - then go over it with balled up foil when it’s hot? 

I plan to periodically give it a proper clean, degreasing etc to keep the vents moving freely but can’t be arsed with doing it every time. 

springhead

I just brush the grill while it's still hot after I've finished cooking.  Ball of foil or quality brush  - my boys gave me the Weber one as a fathers day present and it's very good. 

breakstuff

Interesting vid by Pitmaster X. Pulled pork in three hours, with better results than slow and low.

nanoman

Watched that yesterday. I wonder how much is down to the quality (and price) of the Iberico pork shoulder. Worth a try with a cheaper cut though

fretmeister

Longtallronnie said:

So how often and how thoroughly do you clean your bbq? 

I’ve emptied the ash/coals from yesterday’s cook but I haven’t cleaned the grills yet. 

Would you clean them now or wait til next time you use it - then go over it with balled up foil when it’s hot? 

I plan to periodically give it a proper clean, degreasing etc to keep the vents moving freely but can’t be arsed with doing it every time. 

a ha hahahahahahahahahahahahaha!

The grill gets a rub with balled up foil every cook when it's hot

The rest doesn't.

In a smoker that grease helps seal up any other air gaps! 
Unless it actually gets mold in it, it doesn't get cleaned. The heat kills everything nasty.

fretmeister

Tomorow supplies have arrived




Look at that bavette!!




That's going to be awesome.

nanoman

Looks good. I'm going to try a brisket this weekend

fretmeister

nanoman said:

Looks good. I'm going to try a brisket this weekend

Got a proper one or a rolled one?

nanoman

Neither yet. Trip to the local butcher this afternoon to see what they have

nanoman

Is a rolled brisket a big compromise? Also, a full packer would be too big so am I right in thinking the flat would suit me better than the point if I prefer my beef less fatty?

fretmeister

nanoman said:

Is a rolled brisket a big compromise? Also, a full packer would be too big so am I right in thinking the flat would suit me better than the point if I prefer my beef less fatty?

Rolled ones don't tend to work well. They don't cook right.

Full pack will freeze well after cooking. I do 1 or 2 of them a year and then freeze about half of it. I use the frozen bits in chilli con carne etc and the smokey flavour is lovely in that. Point works really well for that as the fat breaks down more and gives it a great flavour

A flat is a good compromise though, you get those lovely slices and it takes the bark well.
The point is needed if you want burnt ends.

fields5069

Next door have just trumped their no-warning barbecue shenanigans with a wood-fired hot tub. Genius. We have just taken delivery of a paella kit so that's coming out this weekend, plus I'll have to step up my garden waste fires if I'm going to keep up.

nanoman

The butcher had a full packer, 6kg brisket but I got the fear as it looked monstrous so I've ended up with a 3.2kg flat. Roll on tomorrow

fretmeister

nanoman said:

The butcher had a full packer, 6kg brisket but I got the fear as it looked monstrous so I've ended up with a 3.2kg flat. Roll on tomorrow

It will be great.

Next time get the full pack!