*Charcoal* BBQ/Grilling

the beer revolu

Treepole wrote: »

Thread could really do with either a first post or separate thread that gives links to commonly asked questions, such as charcoal brands, type of bbq to buy etc.

Careful! I, politely, suggested this and the reaction wasn't good - with one poster suggesting that I had no business having any opinion on the matter as I only have a gas BBQ/grill. It was pretty funny really, but showed some posters here in a very poor light.

This one was particularly good:

maybe those that don't want to read about charcoal in the charcoal thread should just read the gas thread.

i don't think i've ever been in there as i don't really mind what people are cooking on gas, but it would appear if people want a thread about BBQ that doesn't mention charcoal the thread already exists.

FFS, we've too many bbq threads already without suggesting splitting off into another.

Another good one

It really doesn't, this thread is the charcoal BBQ grilling thread

You see charcoal is an integral part of Bbq / Smoking, you might not understand that since you cook on gas

So please just stop

:D:D

budgemook

Thanks for bringing that up again :rolleyes:

I think the general consensus is:

More threads - Bad
Informative first post - Good

Who is in charge of informative first posts anyway? It has been suggested numerous times at this stage.

joebloggs123

budgemook wrote: »

Thanks for bringing that up again :rolleyes:

I think the general consensus is:

More threads - Bad
Informative first post - Good

Who is in charge of informative first posts anyway? It has been suggested numerous times at this stage.

Ah who are we kidding, what BBQ enthusiast isn't going to read all threads anyway? Well all except gas, that isn't a topic worth discussing

oleras

Nice large BBQ spatula, handy for the auld smash burgers on Amazon atm for €9.22

https://www.amazon.co.uk/Lacor-Grill-Spatula-Stainless-Steel/dp/B017LU1DD4/ref=sr_1_1?dchild=1&keywords=LACOR+Bent+Grill+Spatula%2C&qid=1596712779&s=kitchen&sr=1-1

SachaJ

Is there a more common name for Pork/Boston Butt in Ireland? I've asked a few butchers and they've never heard of it. I've heard the term "Pork Gigot" (or something like that). Is it the same cut?

Quin_Dub

SachaJ wrote: »

Is there a more common name for Pork/Boston Butt in Ireland? I've asked a few butchers and they've never heard of it. I've heard the term "Pork Gigot" (or something like that). Is it the same cut?

It's the "neck end" or Blade of the Pork Shoulder , the other part is known as the "hand"

The Pork Butt is the neck-end with the bone left on - Typically here butchers bone and roll it.

At least that's how I understand it , someone else might have more/better information than me.

budgemook

Trying to figure out equivalent cuts in Ireland is a constant source of confusion for me.

Regarding gigot - we often had gigot lamb chops which are from the leg I believe with the leg bone left in the centre. Never heard of a pork gigot chop but maybe it's that.

EDIT - James Whelan seems to have pork butt on their website - https://www.jameswhelanbutchers.com/proddetail.php?prod=6445

SachaJ

budgemook wrote: »

Trying to figure out equivalent cuts in Ireland is a constant source of confusion for me.

Regarding gigot - we often had gigot lamb chops which are from the leg I believe with the leg bone left in the centre. Never heard of a pork gigot chop but maybe it's that.

EDIT - James Whelan seems to have pork butt on their website - https://www.jameswhelanbutchers.com/proddetail.php?prod=6445

Yes they do and I got it from them in Avoca Rathcoole previously (labelled as "Boston Butt"). I rang one of the JWB outlets in a Dunnes Stores and they had no idea what "Butt" was hence I'm thinking there's a more common name.

The Premium Butcher doesn't have it listed on their site nor did my local butcher know what I was talking about when I asked.

budgemook

Knightofcydonia wrote: »

Think it's €10 across the board but free above €100... I got a full striploin, brisket, some picanha's and pork loin roast... Had to add a pack of rashers to take me above the 100 mark��. I've ordered form here before and never disappointed

Sorry to quote a week old post but where did you get the picanha? Pallas or Premium Butcher? Struggling to find it.

I do know of a place on Capel street that does this cut and was planning to try there.

FixitFelix

budgemook wrote: »

Trying to figure out equivalent cuts in Ireland is a constant source of confusion for me.

Regarding gigot - we often had gigot lamb chops which are from the leg I believe with the leg bone left in the centre. Never heard of a pork gigot chop but maybe it's that.

EDIT - James Whelan seems to have pork butt on their website - https://www.jameswhelanbutchers.com/proddetail.php?prod=6445

Seen that before and that picture looks nothing like what I've seen posted as pork butt elsewhere, see the butcher in ranelagh sells pork butt also. User posted on here that they got short changed weight wise on their last brisket so maybe make sure it weighed before paying:)

Brian?

SachaJ wrote: »

Is there a more common name for Pork/Boston Butt in Ireland? I've asked a few butchers and they've never heard of it. I've heard the term "Pork Gigot" (or something like that). Is it the same cut?

In Ireland the shoulder includes the butt. Essentially the “Boston Butt” is the Irish shoulder with cut in half at the joint.

This is from a UK site, but tis the same in Ireland.

http://www.smithersbutchers.co.uk/pork-cutting/

Brian?

Quin_Dub wrote: »

It's the "neck end" or Blade of the Pork Shoulder , the other part is known as the "hand"

The Pork Butt is the neck-end with the bone left on - Typically here butchers bone and roll it.

At least that's how I understand it , someone else might have more/better information than me.

As far as I know the butt and the neck are different cuts.

When I lived in Ireland I only ever got neck in the Polish butchers. A lovely cut for slicing, wasted as pulled pork IMO.

joebloggs123

joebloggs123 wrote: »

Ah who are we kidding, what BBQ enthusiast isn't going to read all threads anyway? Well all except gas, that isn't a topic worth discussing

You’re a gas man

SachaJ

SachaJ wrote: »

Yes they do and I got it from them in Avoca Rathcoole previously (labelled as "Boston Butt"). I rang one of the JWB outlets in a Dunnes Stores and they had no idea what "Butt" was hence I'm thinking there's a more common name.

The Premium Butcher doesn't have it listed on their site nor did my local butcher know what I was talking about when I asked.

Funny as it was that butcher I would have thought would know their onions on that whole subject as they’ve a huge range of specialist cuts not found in your average family butcher

Brian?

[Deleted User] wrote: »

Funny as it was that butcher I would have thought would know their onions on that whole subject as they’ve a huge range of specialist cuts not found in your average family butcher

The term pork Butt is American. It comes from the way it was stored in small wooden barrels called butts. I wouldn't expect an Irish butcher to know it.

SachaJ

Brian? wrote: »

The term pork Butt is American. It comes from the way it was stored in small wooden barrels called butts. I wouldn't expect an Irish butcher to know it.

I gave another local butcher a shout and showed a picture. They reckoned the nearest was pork neck fillet that they had. 2.3kgs at €8.50 per kg.

https://www.pallasfoods.com/product/pork-neck-fillet-1-9-2-7kg-approx-vac-pac-butt/

the beer revolu

SachaJ wrote: »

I gave another local butcher a shout and showed a picture. They reckoned the nearest was pork neck fillet that they had. 2.3kgs at €8.50 per kg.

https://www.pallasfoods.com/product/pork-neck-fillet-1-9-2-7kg-approx-vac-pac-butt/

Nope, as said earlier, the butt is part of the shoulder.

Also, as far as I understand it, gigot chops are shoulder chops.

Brian?

SachaJ wrote: »

I gave another local butcher a shout and showed a picture. They reckoned the nearest was pork neck fillet that they had. 2.3kgs at €8.50 per kg.

https://www.pallasfoods.com/product/pork-neck-fillet-1-9-2-7kg-approx-vac-pac-butt/

Neck filet isn’t the same as Boston butt. It’s a much more tender cut that needs to be treated differently.

I’m 100% sure that Boston butt is just the top part of a shoulder.

paddylonglegs

Planet X wrote: »

I did, as recommended, a burger mix yesterday. Mortar and pestle ground pepper, ie. nice and coarse, salt.
Unfortunately, Lidl mince was only 12% fat when I needed 20% as alluded to on here.

Would, before, be putting the kitchen sink into the mix but it came out fine.

Have been thinking about burger texture a lot recently (I’m sad).

I chopped up some smoked rashers and mixed it with a burger mix a few weeks ago, nice addition of smokiness and saltiness, didn’t keep the fat on , but thinking now that could have helped.

Am thinking of adding finely sliced pieces of steak to the next batch to see if it makes a difference to the texture.

Good to experiment.

ECO_Mental

paddylonglegs wrote: »

Have been thinking about burger texture a lot recently (I’m sad).

I chopped up some smoked rashers and mixed it with a burger mix a few weeks ago, nice addition of smokiness and saltiness, didn’t keep the fat on , but thinking now that could have helped.

Am thinking of adding finely sliced pieces of steak to the next batch to see if it makes a difference to the texture.

Good to experiment.

I sometimes mix in chunks of chorizo into my burgers. Adds great texture and flavour.

the beer revolu

paddylonglegs wrote: »

Have been thinking about burger texture a lot recently (I’m sad).

I chopped up some smoked rashers and mixed it with a burger mix a few weeks ago, nice addition of smokiness and saltiness, didn’t keep the fat on , but thinking now that could have helped.

Am thinking of adding finely sliced pieces of steak to the next batch to see if it makes a difference to the texture.

Good to experiment.

I think you need to get some bone marrow, chop it and add to your mix.

martinr5232

the beer revolu wrote:

I think you need to get some bone marrow, chop it and add to your mix.

I heard of that somewhere before its meant to be amazing.

hurleronditch

ECO_Mental wrote: »

I sometimes mix in chunks of chorizo into my burgers. Adds great texture and flavour.

I’ve done it with black pudding a good few times, it’s excellent if you have good quality pudding with the lovely pepperiness

Mantis Toboggan

Any tips for cooking corn on the cob?

oleras

Mantis Toboggan wrote: »

Any tips for cooking corn on the cob?

https://www.traegergrills.com/recipes/parmesan-garlic-corn

paddylonglegs

the beer revolu wrote: »

I think you need to get some bone marrow, chop it and add to your mix.

Dang!

Mantis Toboggan

Got some "restaurant grade" lumpwood in B&Q, absolute garbage.

davegilly

Mantis Toboggan wrote: »

Got some "restaurant grade" lumpwood in B&Q, absolute garbage.

The blue bag? You must have gotten a bad bag - its great stuff. Most of the other bags of charcoal you buy are glorified dust.

oleras

Pellet grill alert !!!

https://imgflip.com/gif/4aupjj

4kg brisket from Premier Butchers, as recommended from here !

10 hours on the Traeger and another 3 hours rest, deffo my best one yet.

Rubbed up last night with Mighty Cow, wrapped in cling film overnight to keep the moisture in.

Planet X

Should I oil it or just apply my dry rub?

Just applied my homemade Simon and Garfunkel spice Rub for poultry. Could still oil it I suppose.......