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  #341  
Old 15-03-2018, 12:04 PM
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Anybody know any decent recipes online for rib/chicken rubs and marinade sauces etc.
When I Watch man vs food and triple d I always love the meat dishes they look amazing, I've only got an oil drum style BBQ which I think when made out of a proper drum are the best.
There's a marinade that Sainsbury's use on their hot n spicy and Chinese chicken on the hot deli counter and noticed there was a couple of sainos workers on here and didn't know if they worked on that counter and knew the recipe.
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  #342  
Old 15-03-2018, 05:31 PM
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Originally Posted by dannyb1 View Post
Anybody know any decent recipes online for rib/chicken rubs and marinade sauces etc.
When I Watch man vs food and triple d I always love the meat dishes they look amazing, I've only got an oil drum style BBQ which I think when made out of a proper drum are the best.
There's a marinade that Sainsbury's use on their hot n spicy and Chinese chicken on the hot deli counter and noticed there was a couple of sainos workers on here and didn't know if they worked on that counter and knew the recipe.
Try these;

To view the link you have to Register or Login Adam recommends Dizzy Pig regularly. Weekly recipes - of which some are stunning!

Otherwise go to;
To view the link you have to Register or Login - some good idea and a big recipe section (not BGE specific as meat is eat and fire is fire after all)

and

To view the link you have to Register or Login has a well ordered recipe section too.

Plus : Pinterest - many threads on there for fired food.
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  #343  
Old 15-03-2018, 05:34 PM
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This.

My routine is to completely empty the firebox, include airways and breathers.
Veg oil to clean the iron work and moving parts then linseed on the wood.
New charcoal to super hot.
Then celebrate with a big fat ribeye while it's up near 400 degrees.
Then close it down with a couple of beer can chickens.
I have to say, when I got to 'Then celebrate with a big fat...' I did wonder where you were going with this!
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  #344  
Old 15-03-2018, 05:56 PM
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Bought a fire pit last weekend.

Got away with it as a Mother’s Day present which was pretty good work.

Looking forward to many evenings in the newly landscaped garden this spring and summer. It has a grill on top too so will be cooking over wood this summer.
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  #345  
Old 15-03-2018, 06:11 PM
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Bought a fire pit last weekend.

Got away with it as a Mother’s Day present which was pretty good work.

Looking forward to many evenings in the newly landscaped garden this spring and summer. It has a grill on top too so will be cooking over wood this summer.
Bastard.

I hadn’t seen these before and now I’ve about to buy one. Which one did you get ? Looks a decent one on Amazon - Garden Mile is the make - £30
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  #346  
Old 15-03-2018, 06:17 PM
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Now we have had our patio sorted, I'm hoping to get the Smokey Mountain out a bit more often - I will have had it three years this summer, and used it three times - not good enough.

Especially now I have bought a gazebo as well, means I should be able to keep it sheltered a bit from the inevitable rain that never stops up here!
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  #347  
Old 15-03-2018, 06:35 PM
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Went for this one.

Didn’t want one too big as I want to use it regularly. I reckon if it’s too big it becomes a hassle and you have to burn too much wood.

This seemed about right. £90 but just noticed that you can get em from Tesco direct for £70.
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  #348  
Old 15-03-2018, 07:13 PM
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Now we have had our patio sorted, I'm hoping to get the Smokey Mountain out a bit more often - I will have had it three years this summer, and used it three times - not good enough.

Especially now I have bought a gazebo as well, means I should be able to keep it sheltered a bit from the inevitable rain that never stops up here!

If you get some supplies in from Magic Rock and fire it up on Saturday morning we could skip the pubs before the Huddersfield game kicks off (only kidding, looking forward to a mini crawl before the game).
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  #349  
Old 15-03-2018, 07:26 PM
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Not sure, even with the gazebo, the weather up this way would be good enough!
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  #350  
Old 25-03-2018, 02:35 PM
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First barby of the year today,used the KomadoJoe and what a tool it is.The Outback will be on eBay next week
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  #351  
Old 26-03-2018, 05:08 PM
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First barby of the year today,used the KomadoJoe and what a tool it is.The Outback will be on eBay next week

Welcome to enclosed ceramics. Now explore what you have been missing. Even simple chicken is so much better.
The egghead forum is a good resource for tips and recipes.
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  #352  
Old 26-03-2018, 06:50 PM
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Welcome to enclosed ceramics. Now explore what you have been missing. Even simple chicken is so much better.
The egghead forum is a good resource for tips and recipes.
Will have a gander,cheers.
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  #353  
Old 01-05-2018, 12:53 PM
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First time with short ribs, went on at 1pm - not sure what time we'll be eating them. Will wait and see if plateau happens, then resort to a Texas Crutch.





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  #354  
Old 01-05-2018, 01:50 PM
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Got myself a classic style smoker a couple of month back. Love it and use it at least twice a week.



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  #355  
Old 01-05-2018, 01:54 PM
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First time with short ribs, went on at 1pm - not sure what time we'll be eating them. Will wait and see if plateau happens, then resort to a Texas Crutch.
I've been smoking short ribs recently. Try the 3:2:1 method.

Smoke for three hours then coat in BBQ sauce and wrap in foil, place back on the smoker for two hours and finally take foil off and smoke for another hour. Though I find thirty minutes is ample for the last part but I guess that depends on the ribs themselves.
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  #356  
Old 01-05-2018, 02:07 PM
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I've been smoking short ribs recently. Try the 3:2:1 method.

Smoke for three hours then coat in BBQ sauce and wrap in foil, place back on the smoker for two hours and finally take foil off and smoke for another hour. Though I find thirty minutes is ample for the last part but I guess that depends on the ribs themselves.
Thanks for the tip.
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  #357  
Old 01-05-2018, 07:23 PM
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Taking in to consideration it was my first go, I did OK.
They ran to about 90 degrees internal temp and so were over-done (aiming for 84).
There was no plateau - which foxed me. A tad heavy not he seasoning, as that over-whelmed the meat. But - there was enough to encourage further attempts.

Glad it was not a set of four dry-aged wing-ribs the I had my eye on in the butchers - but next time...


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  #358  
Old 01-05-2018, 11:58 PM
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Thanks for the tip.
The tip came from a friend from Kansas City and they know how to BBQ and smoke there better than most.

The foil helps to keep everything moist. Also you could put a pan of water under the ribs while smoking, will help keep the grill clean an humidify your smoker.

Nice meat BTW (said the show girl to the Vicar)
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  #359  
Old 12-05-2018, 08:33 AM
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If you are in the market for charcoal, I have used this a couple of times and seems good value. I have tried various artisan charcoal, but little to distinguish it.

Go to Ebay and search; "15kg Real Hardwood Restaurant Grade BBQ Barbecue Charcoal Grill" from Ever Burning Charcoal.

Good lump sizes, linear heating, clean burn and no bad odours.
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Old 12-05-2018, 10:21 AM
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Any recommendations for a decent thick walled offset smoker?
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