Found a great BBQ forum

Pretani

BBQ season is here again. Found a great site about BBQ and smoking food. They run events and comps throughout the year and will also support anyone anywhere throughout the UK to set-up and run a competition. They enter the UK winners of BBQ comps into top American competitions where big prize money and awards are given out.

Lots of great info and advice about BBQ equipment, assessories, techniques etc.

Anyone here in N.I. join in the forums, you might just get a team up and running

http://bbbqs.com/content/

http://pitmasters.co.uk/

Pretani

come on folk, there's craft fair threads, who's up for a BBQ thread?

absoluteutopia

I bought a few bags of woodchips online and am going to try my hand at a brisket this weekend

Willyk

Pretani, Thanks for the bbq links. I have added them to favourites and will examine them a bit more closely when I get a chance. What I want to try this weekend is cooking a leg of lamb using hot stones. First saw it on Willie's Choclate Christmas or something like that. Can't remember exactly how he did it, but I am thinking along the following plan: Light a fire and put a load of stones in it. Heat these for a while. Dig a hole about a foor deep. Not sure what to line this with ? Maybe some straw (damp ?) Layer bottom and sides with hot stones. Brown the lamb in a frying pan. Wrap in foil and set on stones. More stones on top, then more straw and cover with soil. What do you think ? Anyone try this or can advise on it ? How long should I leave it to cook ?

Willyk

Found a link to it here: http://www.youtube.com/watch?v=7wQSYuF0UhI&list=SL

Pretani

absoluteutopia wrote: »

I bought a few bags of woodchips online and am going to try my hand at a brisket this weekend

brisket needs to be cooked at 225f for about 10 hrs:eek:....Remember to use only a little wood to flavour the meat and coals or lumpwood to cook it;)

absoluteutopia

Pretani wrote: »

brisket needs to be cooked at 225f for about 10 hrs:eek:....Remember to use only a little wood to flavour the meat and coals or lumpwood to cook it;)

Mate did brisket last year and youre right about 10 hours but OMG it was worth every second. That bad boy just melted and had a lovely bark around it

Pretani

That's adventurous WillyK, if you brown the leg in the pan first, it might be a good idea to cover it with foil to keep in the juices. I also would be afraid of the clay getting through onto the meat, you might not need it......there should be some nice flavours once your finished.

Willyk

Failed miserably. Too cut a long story short the kids had a great time doing all the prelims, but when we all gathered round and I dug the wee beastie up it was virtually raw ! The small bit round the leg bone was cooked and that was it. Luckily I had also other food cooked on the bbq as a backup and had the oven ready to receive the lamb. Next time its a bigger hole with a bigger fire and rather than just the heat underneath I will have a big enough fire to prodcue enough cinders to surround it. Maybe I will just try a few sausgaes and work my way up to the lamb. Anyone else tried this method ?

absoluteutopia

Well the brisket was a success, absolutey stunning. Gave it a dry rub and done it for 9 hours with a light hickory smoke. Went american style and used the burnt ends in beans for breakfast this morning. Melted in the mouth a real juicy. Same next weekend

Pretani

absoluteutopia wrote: »

Well the brisket was a success, absolutey stunning. Gave it a dry rub and done it for 9 hours with a light hickory smoke. Went american style and used the burnt ends in beans for breakfast this morning. Melted in the mouth a real juicy. Same next weekend

What smoker are you using m8?.....you watching triple D ?:D

@Willy, you'd need to read up on that stone method for cooking large chunks of meat slow and low