Hickory smoked ox cheek and chuck ragu today. I smoked the meat for a couple hours, then braised it with the veg for a few hours until it had boiled down a bit. The mix of chuck and cheek is fantastic, the cheek has fallen apart in the sauce and chuck has stayed whole but dissolves in your mouth!
I've been after the dutch oven for a while, does it fit under a 57" kettle without the specific grates, or would you recommend getting these too? ~£150 is a lot to shell out for the pair
Looks similar to my barrel style bbq. Make sure you give the ribs as long as you can on indirect heat if you can. Pictures encouraged!Finally received this BBQ and set it up today ready for my first BBQ of 2020 tomorrow. Got myself some nice meat from the local butchers.
2 x marinated pork ribs
2 x minted lamb kebabs
2 x beef burgers
4 x chipolatas
4 x chicken kebabs
Plus whatever vegetarian options my wife is getting in the tesco delivery tomorrow
I only have lumpwood in the garage so I am hoping on my way to wife's midwife appointment today I can spot some briquettes at the local garage.
Will definitely do some pictures. What's the best thing to do with the ribs in that case? I know what indirect heat means but how would I do that with just what I have in pic?
Sausages, burgers, chicken you all want to stop cooking as soon as it's safe to eat basically, because the meat is already tender and you want it as juicy as possible. Ribs are tougher so the longer you cook them for, the more the fibres in the meat breakdown and the tenderer they are. Plenty of people cook them similar to how you would say a chicken leg, and that's fine but if you can cook it slower and for longer then it will be a better result. Your barbecue won't have very good air flow control however, and that is the key to longer indirect cooks. So it won't be easy, I just mean if you are able to put them on at the same time you put your charcoal in but over to the side, and leave them there they whole time with the lid down as much as possible while other things cook over the coals then it'll help a bit.
You're not exactly hunting at the right time of year for a great deal. If you want something brand new you'll likely have to suck it up and pay close to RRP.
Once a year I give mine a solid scrub with soapy water all over the inside and put grates through the dishwasher (after a thorough wash before that), but during regular use I literally just scrape down the grates when they are hot using one of these.
There's something particularly evil about barbecue grease and grime. Especially if you regularly give it hours and hours of smoking on end! No issue as long as it's in-situ in the pit but yeah you want as little as possible of that stuff entering your house!
.Gutted! It's been on offer for over a fortnight. Typical they should run out now.
If I'm doing ribs, I just use the ambient temp probe on the actual grill near the meat somewhere. I use the meat probe if I'm doing a bigger joint where I can stick it in properly.
