SteveW86
Head Pro
The chimney starter is something I couldn’t live without now, felt totally lost without it today.
All things BBQ and Braai
- Thread starter Beezerk
- Start date
The chimney starter is something I couldn’t live without now, felt totally lost without it today.
Beezerk
Money List Winner
It started on 220f and it wasn't doing much for an hour ish so opened up the bottom vent and finished at about 280f. Left it to rest for 10 minutes while I scattered the coals for more heat, then cooked it directly fat side down for 10 minutes.
I need a new project now, brisket and pork are too easy ???
SteveW86
Head Pro
How big was the brisket you did?
If you haven’t done beef ribs, get yourself a Jacobs Ladder and try that next.
Beezerk
Money List Winner
The brisket was about 1.5kg but I did that yesterday, today was a 1.3kg pork loin.
Time to Google Jacobs Ladder ?
Ha ha, I don't have the patience for proper bbq. I'll leave it to the experts ?
Beezerk
Money List Winner
Just been in touch with the local butcher's, says it may take a fortnight to get one in so we've ordered one. Do you recommend just s+p rather than a full blown rub like I've been using for my other cooks? If I'm paying top dollar for meat I want to be able to taste it properly ?
larmen
Head Pro
lets see what happens. It runs at 210 Celsius right now, I have a cheeky look in an hour I think.
Beezerk
Money List Winner
Are you in Australia? ???
larmen
Head Pro
It’s fosters in the can ;-)
No idea why my pics come upside down. Happens on the phone all the time, but only in this forum.
No idea why my pics come upside down. Happens on the phone all the time, but only in this forum.
Beezerk
Money List Winner
?
I get it on Facebook sometimes, the photo rotates by 90 degrees. Only workaround I've found is to edit the photo slightly and save, seems to work every time.
SteveW86
Head Pro
I think a lot of people rub the beef ribs like they would a brisket, so a few different ways to try it. The last ones I did I did S+P and some paprika with a bit of mustard as a binder
SteveW86
Head Pro
larmen
Head Pro
Help!
It’s started off at 210 C but it plummeted down to 100c more or less in the dot. Is that normal?
It’s started off at 210 C but it plummeted down to 100c more or less in the dot. Is that normal?
SteveW86
Head Pro
What position do you have your vents?
larmen
Head Pro
Fully open. Not crept up again to 160.
I know that if you have water and steam in the same vessel it sits at 100 until all water is evaporated, but I didn’t expect that in a BBQ.
I guess it has now filled with steam which I now overheat. I must have done the setup wrong in some kind.
I know that if you have water and steam in the same vessel it sits at 100 until all water is evaporated, but I didn’t expect that in a BBQ.
I guess it has now filled with steam which I now overheat. I must have done the setup wrong in some kind.
Beezerk
Money List Winner
I'm salivating at the thought ?
SteveW86
Head Pro
In my experience it can take a little bit of time for the temperature to stabalise, so could have been linked to that? Was the water in your pan cold or boiling when you put it in?Also, are you using the thermometer in the lid of the BBQ, or one placed on the grill?
larmen
Head Pro
Cold water and thermometer in the lid. Up to 190 now and the garden smells like chicken.
SteveW86
Head Pro
OK, so the temp drop will have been from the water absorbing all of the heat. Use boiling/very hot water next time and the temps will be more stable. The thermometers in the lid arent that reliable, so just use as a bit of a guide mainly.
Sounds like it is back up to temp now thought and smelling lovely
larmen
Head Pro
It takes 1 calorie of energie to heat a gram of water by 1 degree. About 300g of water to 100 degrees, I didn’t expect it to actually suck the heat out of it.
Anyway,
It does look better than it taste at this 1st try.
Also, I checked for 75 degrees in the thick bits but still some bits should have been done more.
And the veg is totally underdone.
Lots of things learned on the 1st try.
Less water, hot, and a lot of extra time. Maybe next week again, tomorrow I make meatballs in the oven.
Anyway,
It does look better than it taste at this 1st try.
Also, I checked for 75 degrees in the thick bits but still some bits should have been done more.
And the veg is totally underdone.
Lots of things learned on the 1st try.
Less water, hot, and a lot of extra time. Maybe next week again, tomorrow I make meatballs in the oven.