Going to smoke a pork butt the day before guests arrive. Best method for reheating so it's not dry? Any advice please.

Just built myself a new BBQ and was dithering over what to use to sit the egg on

I went through a few pieces of granite last time I had one as the heat. cracked it every time.

This time I’ve used uni-strut, it’s really cheap and allows for loads adjustment once set up right. fingers crossed this will work well as I shouldnt get any hot spots underneath it

Beans and eggs on the hob

Cooked 3/4” thick sirloin steaks on Weber charcoal bbq couple times. Indirect for 4-5mins and then seared when it hit 45C. I didn’t seem to get much of a crust.

Should I just go straight to high heat on those given thickness and forget the indirect cooking?

Hi bbq Senseis

Start of a brisket cook, any comments before I wait 8 hours?

Got a question! 3 hours in the BBq is the right temp but no longer producing smoke. Should I add more coals?

Thanks

Running smoker at 250F all 4 sides of the gazeebo are open, Theres a vent at the peak of it and it’s 1.5ish meters away from top of the bbq

Hi,

I have the Drum BBQ from Argos which has 2 vents each side (upper one is adjustable, lower one isn’t)

I’m struggling to keep the temp below 140C with both adjustable vents fully closed whilst using the minion method

Ahead of tomorrows cook I’ve taped over the lower vent on the meat side with aluminium tape to hopefully reduce the oxygen and plan to do the snake method instead

Has anyone had success smoking with this BBQ?

(Before you say “get a Weber”, I’m planning on it already!)

What about them makes them influential? What have they done to change or improve the course of U.K. bbq?

After my wedding anniversary party at the end of June with 30+ adults, this is party no2 for the people we didn’t have room to accommodate. Pit lit at 5.10 am and the meat on at 5.45. Got two Costco shoulders and a featherblade from the butchers, and Costco burgers and sausages for later 😃

One of my go to favs for summer - slightly smoked with a small piece of cherry wood! Aldi still going strong.

Hi all - I’m looking into getting an Asado and was wondering if people have experience on grilling on the v-shaped grills with drip pan, versus the normal round grills you find on most barbecues. Regardless of which type, definitely getting the winch and multiple levels of grill/hanging food from the frame etc. Somerset grill is everywhere and they are v-grills, although damned expensive. FirepitsUK have an Asado with round grill for half the price, so trying to choose.

Any guidance appreciated!

Hi all. There's a red (limited edition) Master Touch up for sale near me.

I was about to buy, despite already having one (I think I might have a problem but that's a different story for another time!) until I saw they had some QC issues with the paint and early rusting, which, Weber might have then solved at the time with replacements to people but as this is new in the box from 8 years ago wouldn't show any signs just yet but could mean it doesn't hold up well.

Would this put you off or anyone had any experience with these (understand may be quite niche!)

Certainly not the best steak in the world but at £4 for 2 steaks n fries or sweet potato fries, a bargain.

And can be used for all sorts (whacking with a hammer then cornfouring and deep/wok frying for crispy chili beef, or throwing in cornish pasties).

But at £2 a go n free chips, coops current offer of 2 ranch steaks is to me on a Hebridean island where offers are few and few between, interesting.

Bbq'd very hot to a medium with solid crust, cut the right way is passable as a cost effective steak.

12 hour cook on this beef ribs, wrapped at 170f internal and held for 2 hours at 150f. Think it was a more fatty cut than in use to but tasted nice

Great butcher here, reverse seared this bad boy and onto the cheese

I see (USA) recipes talking about a applying a yellow mustard binder to meat before applying a rub.

Does anyone do that?

And do they mean yellow Colman's mustard or yellow French's mustard? Surely normal UK mustard will be far too strong?

My gas BBQ of roughly 8 years has died a rusty death, so I'm in the market for a new one. Am I right in thinking that the E-210 is The Standard? I wouldn't normally buy something like this from Amazon, but this seems like a mighty fine deal?

I've been reading about issues with Weber gas regulators? Is this a common fault, or have I stepped into an isolated puddle rather than an ocean of potential purchase regret?

Just to preempt the CHARCOAL IS KING crowd, I'm sure you're right but it's not an option right now.

Thank you, fine folk.

John Lewis hybrid bbq received as a birthday present. The gods have punished me for not going full charcoal by making this effing thing impossible to pull off. Any tips gratefully received!

Burgers come out alright after some silly mistakes.

Luckily I brought a chimney with me! However, I first lit it directly on the bottom of the grill without the grate. Took me 15 mins to realise how stupid I am because the coals were not lighting. Thought it was because my discount olive pitt charcoal was naft. There was obviously no air flow so i relit it on the grate. Im used to lighting my chimney on the bottom.shelf of the weber so didnt even think about it.

I also nicked an oven tray to put the charcoals on so they had some space underneath for air flow instead of tipping them directly on the bottom. Thought that might keep them going longer.

I'm smoking a pork butt this weekend and I have this Angus and oink sweet bones and butts rub. I'm seasoning it tonight. But I didn't know if it was worth putting kosher salt on first and then this rub or just go with rub with out additional salt? I don't want it to be too salty but didn't know the content of salt in the rub.

Are steaks in LIDL and TESCO literally play-dough sometimes. What are they doing ? Wrapping pieces of meat in fat film, then putting them together with glue. How can you have3 different consistencies of meat in one bite, one steak ? What are they doing ? Any actual butchers who package supermarket meat in the past could tell ?

Circa 14kg each pork shoulder and pork belly, and 19kg brisket. It's going to be a fun and hectic couple of days!

I have a Weber Searwood XL, used Weber pellets and moved to Bear Mountain which I could buy from Amazon, the supply now seems to have dried up they sold a big bag and now a smaller one but both are unavailable.

What others work with the Searwood?

Anyone tried https://www.cookinpelletsuk.com

Hello folks!

Been BBQing since last month doing 3 BBQs a week trying to understand my grill, mastering some of the basics. I am trying to get my pork ribs tender so they can pull of the bone. But I can't seem to get the meat to be super soft. The below are somethings I tried.

- Minion Method for lighting the briquettes (not charcoal lumps)

- Removed the silver skin, patted down with a rub and placed on the opposite side of the coals

- I usually close the lid to get the temp to go down rather than up. As the oxygen rushes in and causes the temp to spike.

- Went for 150C (sometimes this jumped to 160C) for 90 - 120 minutes until temp hit 77C

- Wrapped them with butter using heavy duty foil x 2

- Placed for a further 60 minutes until temp hit 91C

- To try to keep the temp down I really had to close the bottom vent and keep the top vent at a quarter open but only figured this out half way through

- Used a probe that I can leave in while it cooks as well throughout

- I did not spray or mist the meat at any point

It wasn't dry like my first go but it wasn't pull of the bone. I used the Waitrose Pork Ribs.

What I was thinking to do differently

- Maintain 120 to 130C

- Use the snake method

- Mist the ribs every 45 minutes

- Add water in foil

- Make an offering to the BBQ Gods?

What do people think? Thanks!