The BBQ Thread

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Boopbohead
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Re: The BBQ Thread

Post by Boopbohead » 27 Apr 2018, 08:00

Similar to the Whiskey thread another great idea for one. I've got nothing much to add at this stage except I love barbecues, so I'll be watching this one with interest.
Kingy

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BazzBass
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Re: The BBQ Thread

Post by BazzBass » 27 Apr 2018, 13:33

Rocksolid wrote:
25 Apr 2018, 14:18
Beef ribs a few hours in.

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So.... how did they turn out Steve ?

never seen ribs that big, were they from a Behemoth?
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Rocksolid
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Re: The BBQ Thread

Post by Rocksolid » 27 Apr 2018, 16:14

So BazzBass, these are Beef ribs. These cooked for about 7 hours at around 250°f. Fuel in the fire box of my offset smoker was Chunks of Ironbark, and rubbed salt and pepper into the outside. Took them out when the internal temp was 210°f, wrapped them up in foil and rested them for an hour.

I also cooked pork belly in the smoker, and chicken wings in the Weber. It was an awesome meal.

Image

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BazzBass
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Re: The BBQ Thread

Post by BazzBass » 27 Apr 2018, 16:21

:drool: :drool: :drool:
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slave
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Re: The BBQ Thread

Post by slave » 28 Apr 2018, 01:06

Rocksolid wrote:
25 Apr 2018, 14:16
narcdor wrote:
25 Apr 2018, 14:02
I have a charcoal Weber I really need to learn how to use, got it for Christmas. I’ve only ever had BBQ plates and grill before. Any tips?
Start with heat beads, rather than charcoal.
You like smoked meat?
Get/use a smoker. :drool: But you might get decent results using a weber with the lid on, provided you grab a decent temperature gauge.
I like to line up the fuel (of choice) in a ring/snake around the edges of the smoker/weber, instead of massive lumps.
By using a snake, you get a lower temperature (good for smoking, not frying) but it's much more consistent, and it's very easy to add to the snake when the fuel gets low. Whether it's wings, brisket, ribs etc., it just makes it easier to maintain a consistent low temperature without it getting too hot, for hours on end.

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