Charcoal BBQ/Grilling

The Nal · 29-04-2021 11:00am

Or you could foil the pork shoulder when you put the chicken on and smoke away. Or take it off the BBQ and finish it in the oven.

BarryNumber1 · 29-04-2021 12:08pm

The Nal wrote: »

Or you could foil the pork shoulder when you put the chicken on and smoke away. Or take it off the BBQ and finish it in the oven.

I've been doing that more recently for ribs. 2 hours smoking, about 2 hours in tin foil then in the oven. Allows for consistent temps as well which apparently helps. Final few mins back on the bbq glazing with a sauce.

Cork Boy · 29-04-2021 12:12pm

From what I've been reading elsewhere 3-2-1 ribs are done with the snake method at around 110C for the 6 hours. I suppose I could add the thighs in when foiling the ribs. If they're done too early I can wrap em in tin foil and warm back up for the last 15 minutes of the ribs. Or even better, warm them back up when charring veggies and crisp up the skin with the high heat too.

Brian? · 29-04-2021 3:35pm

Cork Boy wrote: »

From what I've been reading elsewhere 3-2-1 ribs are done with the snake method at around 110C for the 6 hours. I suppose I could add the thighs in when foiling the ribs. If they're done too early I can wrap em in tin foil and warm back up for the last 15 minutes of the ribs. Or even better, warm them back up when charring veggies and crisp up the skin with the high heat too.

Again, the thighs will be done in the time the ribs should rest before eating.

Don't plan to eat straight away, always leave resting time.

Cork Boy · 29-04-2021 3:45pm

Brian? wrote: »

Again, the thighs will be done in the time the ribs should rest before eating.

Don't plan to eat straight away, always leave resting time.

Really? At 110C??

Brian? · 29-04-2021 4:55pm

Cork Boy wrote: »

Really? At 110C??

You wouldn't cook the chicken at that temp, you'd open the vents and run closer to 180. Especially for chicken thighs, low and slow is only wasting your time and giving you flabby skin.

Cook the thighs hot and fast, sear the skin at the end to crisp up.

mossym · 29-04-2021 5:07pm

Brian? wrote: »

You wouldn't cook the chicken at that temp, you'd open the vents and run closer to 180. Especially for chicken thighs, low and slow is only wasting your time and giving you flabby skin.

Cook the thighs hot and fast, sear the skin at the end to crisp up.

100% this. your meat should be sitting for loads of time to let you get the grill up to temp and do the chicken. if it's not, then the hour and hours spent slow cooking aren't worth it. slow cook your pork, take it woff, wrap in tinfoil, couple of towels, then into a cooler and let it sit. I'm doing a large shoulder on the KJ over the weekend, if i'm eating the meat within 2 hours of it coming off the grill i'd be surprised. you have loads of time to cook the chicken how it is supposed to be cooked

budgemook · 29-04-2021 8:34pm

Yeah I've left big cuts of meat sitting there for hours and it's almost like the longer the better, within reason of course. It can be fairly hard to predict when big cuts of meat will be done so you are best to get it on early - if it's done early just come it warm and at least you won't have to take it off early wasting all your hard effort.

Foil, towels, cooler box, whatever else - it'll be fine.

Cork Boy · 30-04-2021 12:38pm

Thanks everyone. I think I'll keep it simple for fist time and just do the 3-2-1 ribs and the chicken thighs quickly while the ribs rest.

The Nal · 30-04-2021 2:43pm

Cork Boy wrote: »

Thanks everyone. I think I'll keep it simple for fist time and just do the 3-2-1 ribs and the chicken thighs quickly while the ribs rest.

You should have enough room for a whole chicken. Skin wont be crispy but the meat will be as good as it gets.

Shakey_jake · 30-04-2021 4:35pm

A couple of small racks smoked with beech and hickory

Brian? · 30-04-2021 5:54pm

The Nal wrote: »

You should have enough room for a whole chicken. Skin wont be crispy but the meat will be as good as it gets.

I actually prefer doing legs or thighs to a whole chicken.

The chan chan man · 30-04-2021 6:25pm

Shakey_jake wrote: »

A couple of small racks smoked with beech and hickory

Nice one. - Where did you get the rib candy? I can’t find that anywhere!

budgemook · 30-04-2021 8:37pm

God, ribs have to be the thing you crave most when you see them!

Obviously I know Franks but what are the other 2 things there?

bamayang · 30-04-2021 10:04pm

After beer-can chicken last week, tried spatchcock this week. Even easier cook and was even nicer to eat. Really nice tenderness and lovely flavour on the skin.
Very little waste also.

Shakey_jake · 01-05-2021 1:08am

bamayang wrote: »

After beer-can chicken last week, tried spatchcock this week. Even easier cook and was even nicer to eat. Really nice tenderness and lovely flavour on the skin.
Very little waste also.

Looks Class,

What was the rub?

Holy Diver · 01-05-2021 9:50am

Brian? wrote: »

I actually prefer doing legs or thighs to a whole chicken.

I think thighs are overall the best. Little effort and large reward!

bamayang · 01-05-2021 9:59am

Shakey_jake wrote: »

Looks Class,

What was the rub?

Main bits were Salt, pepper, paprika, brown sugar, and a then a very small amount of chilli, onion salt, garlic granules.
I think it was in Rodney Scott’s bbq book, got it a few months back after watching his Netflix documentary.

beertons · 01-05-2021 4:51pm

Few bits on the Joe today.

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beertons · 01-05-2021 4:53pm

And for round 2, lamb kebabs.

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FCB1899 · 01-05-2021 8:19pm

First time smoking beef chuck roast on WSM. Rubbed with A+O Dirty Cow,5 hrs with oak and regular spritzing with beef stock.4 hrs wrapped in foil with beer+beef stock.Off smoker for 1hr and pulled very easily. Served with flour tortillas,stir fried peppers,guac,salsa,sour cream and reduced the braising stock for a dip.Really happy with it,better value than beef cheeks.

OU812 · 01-05-2021 10:09pm

Lads, hoping for a little advice. Looking to buy a largish gas BBQ & currently looking at the Omaha 5 Burner Gas Grill (€599) & Sahara 4 burner (€549) both in woodies. Would love to go for a webber but funds don't stretch that far.

Out of the two of them, which do you think is the better buy? I really like the Sahara one, but the Omaha one has the extra burner & seems like a sturdier piece of kit

The chan chan man · 01-05-2021 10:36pm

The amount of americanisms on this thread is too damn high..

Gloomtastic! · 01-05-2021 11:26pm

The chan chan man wrote: »

The amount of americanisms on this thread is too damn high..

Damn right!

Kamikaze Kamado · 02-05-2021 8:21am

Randomly came across Guinea Fowl in my local shop and roasted it on my kamado...worked out really nice! Used a shop bought rub which was savage....the Guinea fowl is small but it looks tiny on my big kamado

Brian? · 02-05-2021 8:27am

The chan chan man wrote: »

The amount of americanisms on this thread is too damn high..

It’s a bbq. An American cuisine.

Would you give out about italianisms in a thread about pasta?

Holy Diver · 02-05-2021 9:40am

Kamikaze Kamado wrote: »

Randomly came across Guinea Fowl in my local shop and roasted it on my kamado...worked out really nice! Used a shop bought rub which was savage....the Guinea fowl is small but it looks tiny on my big kamado

I was about to say that’s either a very small chicken or an ENORMOUS kamado!!

Cork Boy · 02-05-2021 5:12pm

The chan chan man wrote: »

The amount of americanisms on this thread is too damn high..

Not a fan of guac myself...

On the other subject - I'm not mad about white meat so try to avoid whole chickens. And I think drumsticks and thighs are much better for eating with your hands.

ronnie3585 · 02-05-2021 5:21pm

Hi lads. I’m planning to buy my first BBQ. I’ll be using it to grill sausages, burgers etc, but I’m really looking forward to getting into smoking ribs, brisket, fish etc.

What’s a good BBQ to start with?

Would something like this be able to do the above - https://www.woodies.ie/weber-47cm-compact-kettle-barbecue-black-841083

Or would I be better going with this - https://www.weber.com/IE/en/barbecues/charcoal-barbecues/master-touch-series/14701004.html?cgid=4#start=1

Both are an option.

Cheers!

Brian? · 02-05-2021 6:59pm

ronnie3585 wrote: »

Hi lads. I’m planning to buy my first BBQ. I’ll be using it to grill sausages, burgers etc, but I’m really looking forward to getting into smoking ribs, brisket, fish etc.

What’s a good BBQ to start with?

Would something like this be able to do the above - https://www.woodies.ie/weber-47cm-compact-kettle-barbecue-black-841083

Or would I be better going with this - https://www.weber.com/IE/en/barbecues/charcoal-barbecues/master-touch-series/14701004.html?cgid=4#start=1

Both are an option.

Cheers!

The first one is too small to be practical long term. It's fine for grilling burgers etc. but you’ll have a hard time smoking on it.

Go as big as you can afford.

*Charcoal* BBQ/Grilling

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Charcoal BBQ/Grilling