*Charcoal* BBQ/Grilling

budgemook

foodaholic wrote: »

whats your dough recipe ?

Last time I made pizza was the first time I left the dough overnight. I started with this recipe - https://www.sainsburysmagazine.co.uk/recipes/bread/overnight-pizza-dough

I changed it a bit - I used 00 flour, not regular strong flour and on the second day I added 100 grams of flour and 100 grams of semola (and the teaspoon of salt is a good teaspoon). Also, I don't roll it at all, just stretch it.

cubatahavana

budgemook wrote: »

Last time I made pizza was the first time I left the dough overnight. I started with this recipe - https://www.sainsburysmagazine.co.uk/recipes/bread/overnight-pizza-dough

I changed it a bit - I used 00 flour, not regular strong flour and on the second day I added 100 grams of flour and 100 grams of semola (and the teaspoon of salt is a good teaspoon). Also, I don't roll it at all, just stretch it.

This is the recipe we use, coming from a Neapolitan work colleague crazy about pizza. Her dad owns a pizza restaurant in Naples

Testament1

Anyone here use Cuban Marabu lumpwood? Got some off a crowd in Louth. Finding it hard to get it going. Using a Weber chimney starter and 2 Weber starter cubes underneath. Takes way longer to get going than the apple wood I was using before.

I only have a mini kamado that can be hit and miss for maintaining temps once the ignited coals are in. Air flow seems to get cut off pretty easily.

Leftwaffe

Ended up picking up a 10kg bag of Weber Charcoal for 20 quid in the local hardware. 4kg bag of Weber briquettes for 8 euro. Not sure how good or bad them prices are.

FixitFelix

Where are you guys getting your meat from now, was using Sherwoods up the North as I found their meat excellent amd had all the cuts I use. But they are not delivering down south anymore

thejaguar

Holy Diver wrote: »

You could try something similar or maybe meathead’s Simon and Garfunkel rub.

I tried the simon and garfunkel rub over the weekend. Nice, but I wasn't crazy about it. It was good to have something going for a couple of hours and get an opportunity to practice keeping temps steady.

I failed miserably to keep temps steady, but learnt a lot so I think it was a success.

Leftwaffe

FixitFelix wrote: »

Where are you guys getting your meat from now, was using Sherwoods up the North as I found their meat excellent amd had all the cuts I use. But they are not delivering down south anymore

Local butchers but it’s not great. Would to know a place where I could source some decent cuts, maybe even have it delivered.

cubatahavana

thejaguar wrote: »

I tried the simon and garfunkel rub over the weekend. Nice, but I wasn't crazy about it. It was good to have something going for a couple of hours and get an opportunity to practice keeping temps steady.

I failed miserably to keep temps steady, but learnt a lot so I think it was a success.

Tried simon and garfunkle on grilled rabbit yesterday. It was quite nice. Maybe too much oregano

budgemook

Leftwaffe wrote: »

Local butchers but it’s not great. Would to know a place where I could source some decent cuts, maybe even have it delivered.

James Whelan's and Higgins' both deliver nationwide and are very highly regarded. You could check Pallas Foods too.

Fredinho

Leftwaffe wrote: »

Local butchers but it’s not great. Would to know a place where I could source some decent cuts, maybe even have it delivered.

Where are you based and people might now some local people.

budgemook wrote: »

James Whelan's and Higgins' both deliver nationwide and are very highly regarded. You could check Pallas Foods too.

These would both be at the higher price point of the market. Great produce and I've used both but you'll pay for their name.

Leftwaffe

Fredinho wrote: »

Where are you based and people might now some local people.

Based in Laois/Midlands area.

The Nal

Iguarantee wrote: »

https://www.youtube.com/watch?v=dOctn85Y-nk

Food for thought.

Someone needs to buy that guy a bottle of Fairy.

FixitFelix

The Nal wrote: »

Someone needs to buy that guy a bottle of Fairy.

Blasphemy

Brian?

The Nal wrote: »

Someone needs to buy that guy a bottle of Fairy.

I don't get the obsession with cleaning BBQs I see here.

You light and fire inside it, it's sterilized.

The Nal

Brian? wrote: »

I don't get the obsession with cleaning BBQs I see here.

You light and fire inside it, it's sterilized.

No obsession but I clean it when there are big chunks of weeks/months old dirt in and on it. I dont want them flaking away as dust and stuff during the cook and landing on my food. Give it a gentle wipe FFS.

The Smokey mountains look great in the garden in the sun all clean and shiny on the outside with smoke gently billowing out. His smoker looks like he pulled it out of a dump.

FixitFelix wrote: »

Blasphemy

The only blasphemy here is allowing a BBQ like that to rust and degrade to that standard.

Brian?

The Nal wrote: »

No obsession but I clean it when there are big chunks of weeks/months old dirt in and on it. I dont want them flaking away as dust and stuff during the cook and landing on my food. Give it a gentle wipe FFS.

The Smokey mountains look great in the garden in the sun all clean and shiny on the outside with smoke gently billowing out. His smoker looks like he pulled it out of a dump.



The only blasphemy here is allowing a BBQ like that to rust and degrade to that standard.

Those smokers are at least 10 years old and get a lot heavier use than we’ll ever give one.

The Nal

Brian? wrote: »

Those smokers are at least 10 years old and get a lot heavier use than we’ll ever give one.

True, just doesn't look like something I'd want to eat food from.

Anyway to more positive things, if we get the weather Ill be getting the (clean! ) Smokey Mountain on this Saturday. Keep it simple I reckon, ribs with a nice BBQ sauce and wings with the rest of the reaper sauce I have in the fridge.

Brian?

The Nal wrote: »

True, just doesn't look like something I'd want to eat food from.

Anyway to more positive things, if we get the weather Ill be getting the (clean! ) Smokey Mountain on this Saturday. Keep it simple I reckon, ribs with a nice BBQ sauce and wings with the rest of the reaper sauce I have in the fridge.

I'm pretty sure I've eaten his food at a festival in Az. There were dozens of bbq stalls and most of the Qs weren't in much better shape than than.

budgemook

It's still in an awful state. You wouldn't say a filthy car is fine because it doesn't affect how it drives and the owner drives a lot. That said I don't really clean the inside of my barbecue except for scraping the hot grills before and after use with a wire brush, the fire looks after the rest. I do like to keep dirt and rust off the outside though.

Shakey_jake

https://higginsbutchers.ie/shop/beef/creekstone-prime-packer-brisket/


Anyone willing to shell out 135 euro for Usda prime packer brisket??


Because you now can ; )

cubatahavana

Shakey_jake wrote: »

https://higginsbutchers.ie/shop/beef/creekstone-prime-packer-brisket/


Anyone willing to shell out 135 euro for Usda prime packer brisket??


Because you now can ; )

Out of stock. Was looking at proper steaks for this Friday (father’s day in Spain). Got a prime tomahawk. https://higginsbutchers.ie/shop/beef/creekstone-prime-tomahawk/

Shakey_jake

cubatahavana wrote: »

Out of stock. Was looking at proper steaks for this Friday (father’s day in Spain). Got a prime tomahawk. https://higginsbutchers.ie/shop/beef/creekstone-prime-tomahawk/

Its the first butchers ive seen doing USDA imported brisket, thats a great indicator of how the bbq scene is growing here!

Would love to see those tomahawks once done

jesus_thats_gre

Shakey_jake wrote: »

Its the first butchers ive seen doing USDA imported brisket, thats a great indicator of how the bbq scene is growing here!

Would love to see those tomahawks once done

The price is a disgrace but hopefully it's the start of being able to source a full packer brisket in Ireland.

Sharwood foods was a great option pre-Brexit.

Shakey_jake

jesus_thats_gre wrote: »

The price is a disgrace but hopefully it's the start of being able to source a full packer brisket in Ireland.

Sharwood foods was a great option pre-Brexit.

It really is, especially for a bloke like me who still hasn't mastered a brisket yet

My goal this year, although with a cheaper more economically viable equivalent

Brian?

jesus_thats_gre wrote: »

The price is a disgrace but hopefully it's the start of being able to source a full packer brisket in Ireland.

Sharwood foods was a great option pre-Brexit.

I’d much rather an Irish brisket than a US one. Having lived in the US I can tell you Irish beef is 10 times better than the US equivalent.

budgemook

Brian? wrote: »

I’d much rather an Irish brisket than a US one. Having lived in the US I can tell you Irish beef is 10 times better than the US equivalent.

This. I can't get my head around paying a huge premium for imported US beef, packer cut or not.

Suckler

Brian? wrote: »

I’d much rather an Irish brisket than a US one. Having lived in the US I can tell you Irish beef is 10 times better than the US equivalent.

budgemook wrote: »

This. I can't get my head around paying a huge premium for imported US beef, packer cut or not.

Both spot on.

There is a user on boards here called Jack Burtan and he owns a farm & butchers in Waterford.
He will get you any beef cut you want !

FixitFelix

BrownFinger wrote: »

There is a user on boards here called Jack Burtan and he owns a farm & butchers in Waterford.
He will get you any beef cut you want !

Same Jack Burton from A&R?

FixitFelix

FixitFelix wrote: »

Same Jack Burton from A&R?

The very one.
Sound man