BBQwimb

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05-13-2019, 09:17 AM
Monty92

BBQwimb

Slow cooked my first large joint on the weekend, a shoulder of pork (5 pounder).

Put a full chimney of lit charcoal (good quality lumpwood) in the offset smoker and waited for the main grill to come up to temperature (225F).

Barely got past 100F :-(

Ended up creating two heat zones in the main grill instead and cooking it that way, resulting in it getting done an hour or two early, due to it being closer to the heat.

It was perfectly nice, but definitely suffered for the faster cooking time.

What did I do wrong?
05-13-2019, 09:18 AM
IUFG

Quote:

Originally Posted by Monty92

What did I do wrong?

You failed to put in an oven. in a kitchen.

like any sensible person would.
05-13-2019, 09:19 AM
Burney

Quote:

Originally Posted by Monty92

Slow cooked my first large joint on the weekend, a shoulder of pork (5 pounder).

Put a full chimney of lit charcoal (good quality lumpwood) in the offset smoker and waited for the main grill to come up to temperature (225F).

Barely got past 100F :-(

Ended up creating two heat zones in the main grill instead and cooking it that way, resulting in it cooking too fast.

It was perfectly nice, but definitely suffered for the faster cooking time.

What did I do wrong?

Broke your people's dietary laws as dictated by Yahweh?

You can hardly expect good results when you defy the Living God in such a way, m. :shrug:
05-13-2019, 09:20 AM
WES

Quote:

Originally Posted by Monty92

Slow cooked my first large joint on the weekend, a shoulder of pork (5 pounder).

Put a full chimney of lit charcoal (good quality lumpwood) in the offset smoker and waited for the main grill to come up to temperature (225F).

Barely got past 100F :-(

Ended up creating two heat zones in the main grill instead and cooking it that way, resulting in it cooking too fast.

It was perfectly nice, but definitely suffered for the faster cooking time.

What did I do wrong?

Think that a BBQ is ever a sophisticated way to cook meat that will produce something quite exceptional.

It's just not that good. :shrug:

As a way of spending some time outside in the sun with cold beer or a nice glass of wine while enjoying the social aspect, it's great. As a way to produce really good meat it's just meh.
05-13-2019, 09:20 AM
Pokster

Quote:

Originally Posted by Monty92

Slow cooked my first large joint on the weekend, a shoulder of pork (5 pounder).

Put a full chimney of lit charcoal (good quality lumpwood) in the offset smoker and waited for the main grill to come up to temperature (225F).

Barely got past 100F :-(

Ended up creating two heat zones in the main grill instead and cooking it that way, resulting in it getting done an hour or two early, due to it being closer to the heat.

It was perfectly nice, but definitely suffered for the faster cooking time.

What did I do wrong?

forgot to put it in the oven.....

PORK??????
05-13-2019, 09:22 AM
Monty92

Quote:

Originally Posted by WES

Think that a BBQ is ever a sophisticated way to cook meat that will produce something quite exceptional.

It's just not that good. :shrug:

As a way of spending some time outside in the sun with cold beer or a nice glass of wine while enjoying the social aspect, it's great. As a way to produce really good meat it's just meh.

That's simply balls. I smoked a rib-eye on it last week that was a match for anything I've been served up in a high-end steakhouse.

Only question is whether it's worth the faff.
05-13-2019, 09:28 AM
Burney

Quote:

Originally Posted by Monty92

That's simply balls. I smoked a rib-eye on it last week that was a match for anything I've been served up in a high-end steakhouse.

Only question is whether it's worth the faff.

I found an Italian deli this weekend that makes its own excellent sausages and has a superb butcher's counter - including veal. :cloud9:

I can foresee this discovery costing me a horrific amount of money.
05-13-2019, 09:31 AM
Monty92

Quote:

Originally Posted by Burney

I found an Italian deli this weekend that makes its own excellent sausages and has a superb butcher's counter - including veal. :cloud9:

I can foresee this discovery costing me a horrific amount of money.

Do you cook with fire outdoors, Burney?
05-13-2019, 09:32 AM
WES

Quote:

Originally Posted by Monty92

That's simply balls. I smoked a rib-eye on it last week that was a match for anything I've been served up in a high-end steakhouse.

Only question is whether it's worth the faff.

Good steak cooked properly does not need smoking, Monty. Especially a rib-eye which has all the required fat.

And while I like to do massive rib-eyes on the BBQ as well, had I seasoned it properly, pan fried it on a high heat and then cooked it low and slow in an oven it would have been just as tasty.

BBQing is a nice thing to do outside on a summer day, it isn't haute cuisine.
05-13-2019, 09:32 AM
Herbert Augustus Chapman

Come on m. You are a famously useless ****er. BBQ'ing is a manly pursuit and you are basically an effete ladyboy.
05-13-2019, 09:36 AM
Herbert Augustus Chapman

Quote:

Originally Posted by Monty92

Do you cook with fire outdoors, Burney?

I struggle to imagine b venturing outside if he can possibly help it. Bar the occasional visit to that notorious shed.
05-13-2019, 09:36 AM
Burney

Quote:

Originally Posted by Monty92

Do you cook with fire outdoors, Burney?

Only in the very simple 'chuck meat on a grill over glowing coals' way. I wouldn't cook anything serious outside.
05-13-2019, 10:10 AM
7sisters

Where in Ware b, Where? Is this local ?
05-13-2019, 10:13 AM
Burney

Quote:

Originally Posted by 7sisters

Where in Ware b, Where? Is this local ?

It's on the way into Hoddesdon on the parade of shops just before the BP garage.

https://pierosdeli.co.uk/
05-13-2019, 10:16 AM
Sir C

Quote:

Originally Posted by Monty92

Slow cooked my first large joint on the weekend, a shoulder of pork (5 pounder).

Put a full chimney of lit charcoal (good quality lumpwood) in the offset smoker and waited for the main grill to come up to temperature (225F).

Barely got past 100F :-(

Ended up creating two heat zones in the main grill instead and cooking it that way, resulting in it getting done an hour or two early, due to it being closer to the heat.

It was perfectly nice, but definitely suffered for the faster cooking time.

What did I do wrong?

You simply have to learn to operate your tool correctly :shrug:

If it's not getting hot enough you probably need more air, I'd have thought, so open your vents further - but I don't have experience of offset smokers so I can't be specific.

Have a look at 20 or 30 of these sorts of videos. You'll pick up tips from all of them.

https://www.youtube.com/watch?v=WjUKv4drNwE
05-13-2019, 10:27 AM
Ganpati's Goonerz--AFC's Aboriginal Fertility Cult

Quote:

Originally Posted by Monty92

That's simply balls. I smoked a rib-eye on it last week that was a match for anything I've been served up in a high-end steakhouse.

Only question is whether it's worth the faff.

Why on earth would a "high end" steak house be able to cook steak better than you can at home?

Of course they can't. They can never get the cooking or the sauce just as close to how I like as I can myself. And that's before you get to having my fave cuts or even the race. How often do you get offered charolais fillet tournedos over here? You can buy them in packets in the supermarkets in France.

And they don't use 2 tbps of creme fraiche to a whole roquefort like I do, which means I have tons to dip up with a baguette during cooking and after munching.

B's right on this - it's the social thing. It means you and your mates can eat outside without whichever of you is cooking that day spending most of time alone in the kitchen.
05-13-2019, 11:51 AM
7sisters

Quote:

Originally Posted by Burney

It's on the way into Hoddesdon on the parade of shops just before the BP garage.

https://pierosdeli.co.uk/

I shall have to pay a visit. Always on the look out for luganega sausages for an old Italian recipe. :thumbup: