The Big Off Season BBQ, Grilling and Smoking thread!!!

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The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby sevengoals Fri May 26, 2017 9:31 pm

Greetings fellow cookers!

Being an Aust/Greek I suppose you can say that grilling is hardwired into my system.

A few years ago I stupidly got stuck with the last bid on a Cheap Off Set- smoker on Ebay at €200...
And that opened up a whole new world of BBQ.

Before modifications.
Image

After much research and a few modification I managed to tame the beast and I was able to cook some very fine ribs on it but it's weight, over 90kg and it's voracious hunger for fuel made it a special occasion unit that only came out twice a year.
But it would turn out up to 10 racks of baby back ribs to porky perfection in 5 hours at 120°-125°C
in the 2-2-1 system.


Image

Over the years my BBQ selection has grown with a natural disposition towards Weber charcoal grills that are so versatile.
I now have three Weber BBQs that I use all the time.
An 47cm One Touch Gold Kettle.
A 57cm Master Touch GBS Kettle.
And my newest a 57cm Weber Smoky Mountain Cooker which has basically replaced my
Cheap Offset Smoker (COS) at a stroke.
I also have 2m x60cm mangal type charcoal grill.
And a host of bits and pieces that have been acquired over the years.

Image

I have to stop now but I will add more very soon...
" There was, he added, no room for spin, showmanship, hubris or “any of the feelings of invincibility” that so often shackle nations with an imperial past ... " - - -

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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby Stuckey Sat May 27, 2017 8:31 am

That's quite a collection!
I did have a charcoal BBQ but had to sell it when I moved to Melbourne. I think they are a little more effort to use but once I got my head around it all I found it great.
Since I've returned back to Adelaide the missus bought me a little spit roaster for my birthday and that's had limited but very enjoyed use. I really enjoy the low margin for error spit roasting offers. The only thing that can go too wrong is a massive flair up the blackens the meat.
I get my charcoal from Gaganis which is great! My next plan is doing a big yiros meat cook up! Opa!
Time to Djbate!
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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby sevengoals Sat May 27, 2017 9:37 pm

That Rotisserie sounds interesting.
What does it look like?
Can you post a photo?
How big?

Gaganis!
Wow, that takes me back...


I did not worry too much about charcoal until I needed to feed the Cheap Offset Smoker (COS).
I just bought whatever 10kg bags the super market had but I was never really happy because there was usually around 1/3 good size pieces, 1/3 small crap pieces and then about a 1/3 crap/dust not to mention unfinished pieces and nails and stones.

With the COS I realized it would burn through that stuff and my wallet to no affect so I started looking for quality Charcoal and after a bit of a search through various Austrian /German BBQ forums I located a second generation charcoal producing farming family only an hours drive from where I live.
Into the car and off i went!
I now go there twice a year and bring back enough bags to get me through the season and to have enough to start the following year as I now grill on our balcony on New Years Day and a few times in the winter so I like to have a supply of Charcoal on hand.

Image

Exceptional quality, great "taste", super hand picked sizes for Smokers and Kettles.

Image

The fuel was sorted.

Image

Great burn, super material, all Austrian sustainable forestry certified trees.


B)
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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby Stuckey Sun May 28, 2017 11:30 am

Haha I love the name of that charcoal!

Image

This is the one she got me. It's probably one of the cheapest ones you can get. But it certainly does the job!
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Re: RE: Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby bpowell454 Sun May 28, 2017 2:04 pm

Haha I love the name of that charcoal!

Image

This is the one she got me. It's probably one of the cheapest ones you can get. But it certainly does the job!
I had a cheap one of those too stuckey but the shoddy paint they used on my brand (from bunnings I think) ended up blistering and peeling on the outside and I threw out the tub and kept all the spit parts and frame to maybe reuse later.

I currently grill on a 57cm Weber. I stick to heat beads most of the time just because they are consistent. I did get one good batch of charcoal but most of the time its just rubbish, too small and too much dust. I use an electronic wireless meat thermometer and a quick starter chimney. I haven't done any long cooks over charcoal, I've done ribs for 5 hours indirect heat on my old 4 burner. I'd really like to try the snake method on my weber next big cook. Aldi are selling beef briskets in Adelaide now so I might grab one of those soon.

The last thing I cooked was this little half leg of ham for xmas. I need to get back into it soon, this thread is making me hungry.ImageImage
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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby Stuckey Sun May 28, 2017 3:20 pm

That looks awesome!
Time to Djbate!
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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby sevengoals Sun May 28, 2017 8:00 pm

That's a fantastic piece of Christmas Pork there bpowell454!


I can understand your preference to heat beads as they are consistent in burn time, heat production and price but they leave a lot of ash that can hinder a slow long cook and I do wonder what else goes into them to produce/form them.
I also prefer the taste you get from cooking with lump charcoal whether direct or indirect.

But that's neither here nor there as the important thing is to get out there and cook!
:D

Gaganis used to have pretty good charcoal maybe Stuckey can give us a quality update.

A Brisket sounds very challenging and you'd have to keep us informed.
The charcoal beads in a snake method would be the best for a Brisket cook in a 57cm Kettle.
You would be able to stack them orderly around the kettle and you could also put some wood chunks into the snake.

But you have to be careful with the Brisket size so if fits in your Weber.
They can be huge! :D

If you need any info, BBQ Brethren is a great Forum to join.
http://www.bbq-brethren.com/forum/index.php

I became a member pretty well straight after I ended up with the COS.
It helped me understand the smoker and what I needed to do to get it to work "properly" regardless of it's imperfections.
Huge amount of knowledge, experience, information on just about every type of BBQ.
USAcentric of course but there are a smattering of Aussies, Canadians and Europeans and it's just about the "`cue".

And then there is this site.
http://amazingribs.com/
Scientific, Empirical and good.

Heaps more of course out there.

B)
" There was, he added, no room for spin, showmanship, hubris or “any of the feelings of invincibility” that so often shackle nations with an imperial past ... " - - -

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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby sevengoals Sun May 28, 2017 8:27 pm

:D

Stuckey, I just love the German language!



How do you spread your charcoal in the try?
Across the bottom? Or to the sides?
You don't really have much room to play with to be honest.
But it looks like it would do the job once you get acquainted with it.

I do a hand version of Chicken Yiros.
Quarter Leg and thigh of the chicken de-boned with the skin on.
Marinate overnight, skewer, cook, turn, cook and turn...

Cook in progress...

Image


Cut like Yiros as it grills, serve in pitta / lepinja / lavash bread with your choice of extras.

B)
" There was, he added, no room for spin, showmanship, hubris or “any of the feelings of invincibility” that so often shackle nations with an imperial past ... " - - -

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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby sevengoals Sun May 28, 2017 8:31 pm

Bpowell454 in my excitement I forgot to ask you how you did that wonderful pork.

The details please.


B)
" There was, he added, no room for spin, showmanship, hubris or “any of the feelings of invincibility” that so often shackle nations with an imperial past ... " - - -

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Re: RE: Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby bpowell454 Sun May 28, 2017 9:34 pm

Bpowell454 in my excitement I forgot to ask you how you did that wonderful pork.

The details please.


B)
Nothing special, got the butcher to diamond score it and just made a quick honey and brown sugar glaze in a saucepan and glazed it every 30 mins or so. It was relatively small so I think it only took about 2 hours. Normally people would stick cloves in the centre of the diamonds to give you that authentic honey baked ham look but I'm not a fan so didn't bother. Normally I just watch 3 or 4 YouTube videos before a cook to help me choose the best method, but I also have 'The Complete Australian Barbecue Kettle Cookbook' that came with my Weber that is pretty thorough.
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Re: RE: Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby sevengoals Mon May 29, 2017 1:08 am

Bpowell454 in my excitement I forgot to ask you how you did that wonderful pork.

The details please.


B)
Nothing special, got the butcher to diamond score it and just made a quick honey and brown sugar glaze in a saucepan and glazed it every 30 mins or so. It was relatively small so I think it only took about 2 hours. Normally people would stick cloves in the centre of the diamonds to give you that authentic honey baked ham look but I'm not a fan so didn't bother. Normally I just watch 3 or 4 YouTube videos before a cook to help me choose the best method, but I also have 'The Complete Australian Barbecue Kettle Cookbook' that came with my Weber that is pretty thorough.

It's all special when you cook and make people happy.

:D

Can you remember what temperature you cooked it at and temp. your meat probe read when you took it off?
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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby blahblah Mon May 29, 2017 8:26 am

I'll be in Myanmar for most of this year's sausage making exploits, so need to source some decent skins (not a big fan of the cellulite skins - though they are easy). I am looking to break into fish sausages, though getting the fat content right is a challenge.
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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby Stuckey Mon May 29, 2017 2:53 pm

:D

Stuckey, I just love the German language!



How do you spread your charcoal in the try?
Across the bottom? Or to the sides?
You don't really have much room to play with to be honest.
But it looks like it would do the job once you get acquainted with it.

I do a hand version of Chicken Yiros.
Quarter Leg and thigh of the chicken de-boned with the skin on.
Marinate overnight, skewer, cook, turn, cook and turn...

Cook in progress...

Image


Cut like Yiros as it grills, serve in pitta / lepinja / lavash bread with your choice of extras.

B)
I'm a bit of a dump the coal in and light it kind of guy.
I'm very keen to get the yiros meat happening soon.
I think I'll buy a heap of chicken thigh and lamb. I can't be stuffed dealing with bones.
Time to Djbate!
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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby sevengoals Mon May 29, 2017 6:33 pm

Stuckey if you place your charcoal either side of whatever you are cooking, leaving a gap in the middle directly under your meat you will probably reduce most of your direct flareups.
You may need to fiddle with it a bit till you have the right amount of coals.

I came across this when I was in Izmir a couple of years ago in the big city Bazaar, pretty impressive Döner to say the least.

Image


They are burning wood logs to cook the meat.
Did not get to try it though and I still regret it.
" There was, he added, no room for spin, showmanship, hubris or “any of the feelings of invincibility” that so often shackle nations with an imperial past ... " - - -

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Re: The Big Off Season BBQ, Grilling and Smoking thread!!!

Postby sevengoals Mon May 29, 2017 7:10 pm

I'll be in Myanmar for most of this year's sausage making exploits, so need to source some decent skins (not a big fan of the cellulite skins - though they are easy). I am looking to break into fish sausages, though getting the fat content right is a challenge.
Fish sausage would be a challenge, where could you start?
It sounds almost a shame to use the fish that way but if you have enough.
I suppose the fish would could be smoked before and it would need to be fatty in it self.
" There was, he added, no room for spin, showmanship, hubris or “any of the feelings of invincibility” that so often shackle nations with an imperial past ... " - - -

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