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*Charcoal* BBQ/Grilling

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    #4562
    cubatahavana
    Registered Users Posts: 991 ✭✭✭cubatahavana


    BrownFinger wrote: »
    The very one.
    Sound man

    Wouldn't mind trying!


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    #4563
    FixitFelix
    Registered Users Posts: 3,057 ✭✭✭FixitFelix


    BrownFinger wrote: »
    The very one.
    Sound man

    Cool will bang him a text see if its something he's interested in


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    #4564
    jesus_thats_gre
    Registered Users Posts: 17,441 ✭✭✭✭jesus_thats_gre


    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.

    I agree completely. More speaking about in relation to frustration of trying to source full briskets from Irish butchers.


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    #4565
    Shakey_jake
    Registered Users Posts: 538 ✭✭✭Shakey_jake


    Had a brisket off http://www.thepremiumbutcher.ie/ last year which was top notch

    It nearly worked out too : )


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    #4566
    martinr5232
    Registered Users Posts: 2,298 ✭✭✭martinr5232


    Ive been using R&j meats in ashbourne for the past while very obliging and usually has brisket or beef ribs in stock other good bbq cuts aswell.


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    #4567
    Holy Diver
    Registered Users Posts: 595 ✭✭✭Holy Diver


    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/

    Ridiculous price


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    #4568
    jesus_thats_gre
    Registered Users Posts: 17,441 ✭✭✭✭jesus_thats_gre


    martinr5232 wrote: »
    Ive been using R&j meats in ashbourne for the past while very obliging and usually has brisket or beef ribs in stock other good bbq cuts aswell.

    This appears to be what there offer?

    https://thepremiumbutcher.ie/product/beef-brisket-3kg/


    Used to order from here before Brexit - ironically, they source so much of their meat from Ireland:

    https://www.sherwoodfoods.co.uk/shop/beef/beef-packer-brisket/

    Want something with the flat and point still attached and in the region of 7kg.


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    #4569
    Kat1170
    Registered Users Posts: 3,623 ✭✭✭Kat1170


    Kildare Farm Foods have tomahawk steaks on special offer atm. €15
    They're located just outside Kildare town. Not sure if they post.
    Can be found on FB


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    #4570
    budgemook
    Registered Users Posts: 3,854 ✭✭✭budgemook


    Yeah just on brisket - people are suggesting places that have brisket but the OP asked about packer brisket which is the US cut and is very rare if even available at all in Ireland. It's the cut from all of the main bbq heads on youtube.


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    #4571
    The Nal
    Registered Users Posts: 12,809 ✭✭✭✭The Nal


    budgemook wrote: »
    Yeah just on brisket - people are suggesting places that have brisket but the OP asked about packer brisket which is the US cut and is very rare if even available at all in Ireland. It's the cut from all of the main bbq heads on youtube.

    Just buy a bigger bit of brisket then and cut it yourself?


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    #4572
    budgemook
    Registered Users Posts: 3,854 ✭✭✭budgemook


    The Nal wrote: »
    Just buy a bigger bit of brisket then and cut it yourself?

    Would that work?

    TBH I rarely get brisket anyways, I am more of a short rib man :)


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    #4573
    The Nal
    Registered Users Posts: 12,809 ✭✭✭✭The Nal


    budgemook wrote: »
    Would that work?

    Yeah it just a way of cutting it leaving the flat and the point together. A lot of irish butchers will just offer you the flat part of the flat but if you call ahead theyll do it for you. Or if its a big butchers ask what day they get their beef delivered and go in that day before they start dicing it up and rolling it etc.
    budgemook wrote: »
    TBH I rarely get brisket anyways, I am more of a short rib man :)

    Me too! Although all this brisket talk....


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    #4574
    Leftwaffe
    Registered Users Posts: 1,549 ✭✭✭Leftwaffe


    Any suggestions for roasting a chicken on a Weber kettle? I can never seem to get the skin crispy. Maybe my method is wrong. I had used indirect heat until it was done last Summer, can't remember what temperature but low. Just felt it was a little too moist for my liking.


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    #4575
    The Nal
    Registered Users Posts: 12,809 ✭✭✭✭The Nal


    Leftwaffe wrote: »
    Any suggestions for roasting a chicken on a Weber kettle? I can never seem to get the skin crispy. Maybe my method is wrong. I had used indirect heat until it was done last Summer, can't remember what temperature but low. Just felt it was a little too moist for my liking.

    If its a low temp its impossible on its own. I've let it rest for 30 mins and then popped it under the grill (in the kitchen) at the highest temp for 5 mins. Crisped up the skin a good bit and didn't dry the meat out. Tried a blow torch once too but it just burned it.


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    #4576
    deckie27
    Registered Users Posts: 1,901 ✭✭✭deckie27


    Leftwaffe wrote: »
    Any suggestions for roasting a chicken on a Weber kettle? I can never seem to get the skin crispy. Maybe my method is wrong. I had used indirect heat until it was done last Summer, can't remember what temperature but low. Just felt it was a little too moist for my liking.

    Stand the chicken up in the middle
    Put charcoal all around the edges

    I cook about 200 until done takes about 1.5 hours. But I confirm with food thermometer about 75oC in breast and between leg and breast


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    #4577
    cubatahavana
    Registered Users Posts: 991 ✭✭✭cubatahavana


    deckie27 wrote: »
    Stand the chicken up in the middle
    Put charcoal all around the edges

    I cook about 200 until done takes about 1.5 hours. But I confirm with food thermometer about 75oC in breast and between leg and breast

    Nice method! For me, indirect with 350 Fahrenheit does it. It’s low and slow but not as low as for smoking


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    #4578
    Brian?
    Moderators, Recreation & Hobbies Moderators Posts: 21,339 Mod ✭✭✭✭Brian?


    Leftwaffe wrote: »
    Any suggestions for roasting a chicken on a Weber kettle? I can never seem to get the skin crispy. Maybe my method is wrong. I had used indirect heat until it was done last Summer, can't remember what temperature but low. Just felt it was a little too moist for my liking.

    The flesh was too moist? Or the skin?

    they/them/theirs


    And so on, and so on …. - Slavoj Žižek




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    #4579
    Jack burton
    Registered Users Posts: 5,790 ✭✭✭Jack burton


    FixitFelix wrote: »
    Cool will bang him a text see if its something he's interested in

    Delete some of you PMs


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    #4580
    FixitFelix
    Registered Users Posts: 3,057 ✭✭✭FixitFelix


    Jack burton wrote: »
    Delete some of you PMs

    Will do


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    #4581
    conor_ie
    Hosted Moderators Posts: 1,809 ✭✭✭conor_ie


    Leftwaffe wrote: »
    Any suggestions for roasting a chicken on a Weber kettle? I can never seem to get the skin crispy. Maybe my method is wrong. I had used indirect heat until it was done last Summer, can't remember what temperature but low. Just felt it was a little too moist for my liking.

    If you give it a good spray of olive oil about 15 mins before it's done the skin should crisp up nicely. Anytime I roast a chicken in my slow cooker I'd always stick it in the oven when the roast potatoes are cooking and then let the chicken rest for 15 mins.


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    #4582
    budgemook
    Registered Users Posts: 3,854 ✭✭✭budgemook


    My checkin skin comes out crispy but loses that crispiness as it rests making me often wonder why I try get it crispy in the first place :pac:


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    #4583
    Brian?
    Moderators, Recreation & Hobbies Moderators Posts: 21,339 Mod ✭✭✭✭Brian?


    budgemook wrote: »
    My checkin skin comes out crispy but loses that crispiness as it rests making me often wonder why I try get it crispy in the first place :pac:

    Do you cover it when it’s resting?

    they/them/theirs


    And so on, and so on …. - Slavoj Žižek




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    #4584
    budgemook
    Registered Users Posts: 3,854 ✭✭✭budgemook


    Brian? wrote: »
    Do you cover it when it’s resting?

    When I cover it I'd expect to lose crispiness for sure. But even without covering it I find it does too, and while cooking it does look very crisp.

    Been a while since I've done a chicken on the bbq - that's Sunday sorted I suppose.


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    #4585
    Brian?
    Moderators, Recreation & Hobbies Moderators Posts: 21,339 Mod ✭✭✭✭Brian?


    budgemook wrote: »
    When I cover it I'd expect to lose crispiness for sure. But even without covering it I find it does too, and while cooking it does look very crisp.

    Been a while since I've done a chicken on the bbq - that's Sunday sorted I suppose.

    I find pushing my had between the skin and the breast to separate them really helps.

    they/them/theirs


    And so on, and so on …. - Slavoj Žižek




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    #4586
    budgemook
    Registered Users Posts: 3,854 ✭✭✭budgemook


    Brian? wrote: »
    I find pushing my had between the skin and the breast to separate them really helps.

    Do you mean before or after cooking?


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    #4587
    tonc76
    Registered Users Posts: 1,336 ✭✭✭tonc76


    Brian? wrote: »
    I find pushing my had between the skin and the breast to separate them really helps.

    hand or head?? :D


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    #4588
    The Nal
    Registered Users Posts: 12,809 ✭✭✭✭The Nal


    tonc76 wrote: »
    hand or head?? :D

    Or "lad"?


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    #4589
    blue note
    Registered Users Posts: 4,554 ✭✭✭blue note


    I bought an onlyfire rotisserie yesterday :cool:

    It's hard to justify the cost when you consider that I can already cook a delicious bbq chicken, so I won't bother trying. I'm just looking forward to throwing a chicken on it at the weekend if the weather is half decent!

    Any advice on using one from anyone here with one? I imagine it's fairly straightforward?


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    #4590
    Brian?
    Moderators, Recreation & Hobbies Moderators Posts: 21,339 Mod ✭✭✭✭Brian?


    budgemook wrote: »
    Do you mean before or after cooking?

    Before cooking. You can shove some herb butter under the skin if you want. But I'm not a huge of that.

    they/them/theirs


    And so on, and so on …. - Slavoj Žižek




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    #4591
    budgemook
    Registered Users Posts: 3,854 ✭✭✭budgemook


    Brian? wrote: »
    Before cooking. You can shove some herb butter under the skin if you want. But I'm not a huge of that.

    I have done that in the past alright and always do turkey like that. Turkey skin doesn't be crispy either but that would always be covered in foil when resting.

    Don't get me wrong, it's not like that fatty skin texture when it's cooked at a low heat or in a stew or something but the crispiness that is there when it comes out of the oven seems to go away before it gets on to the plate.


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