Show us your meat - The BBQ thread

MrPoopypants

Well-Known Member
Made this for about 100 bucks all up, use kettle racks inside, lid was from a kerbside pickup ( old weber lookalike)
Finding that briquettes gives a hotter longer burn instead of charcoal, using that a bit more when I do rotisserie now.
Took a bit of mucking around when I first put it together but I can get this sitting pretty consistently at 130 C now View attachment 70261
Awesome. And you are obviously a Dr. Who fan. PP
 

CTL

Well-Known Member
2DADC325-2075-44E4-8D7A-BB25A33E67A8.jpeg
 

Triton14

Well-Known Member
You also have to be aware that charcoal grilling isn't smoking, you need wood to smoke properly.
While a charcoal Weber can be used as a smoker you need to also introduce wood.

Sure you can get a smoke ring from just the natural smoke from the fat/juice dripping off the item being cooked but you won't get that hickory or similar wood flavour, I will usually add wet wood chips in a alfoil bag on top of the coals to impart more smoke & flavour.


I usually only cook for two so I really can't do much with 4 kilos of brisket.
That's where the vac sealing machine comes in handy, I live on my own & still like to do a joint/shoulder or pork butt or whatever that's a few kg in weight, slice it or pull it & mix it with the sauce & put it into 200 to 500gr bags & freeze it.

Next time I feel like some bbq pulled pork sliders I just pull a bag out of the freezer & slow simmer it in a pot of water & 30 minutes later I have a bbq sauce grin on my face :)
 

Triton14

Well-Known Member
Sounds just like when I used to run the catering part of a business that had a self cook grill & bar in it.

People would ask me how long it takes to cook a 250gr fillet mignon to medium rare, my answer was 4 crown lagers.......1 putting it on the grill, the second when you turn it same side down 90 degrees, beer 3 flipping it over then the 4th turning it 90 degrees again & by the end of the 4th crowny it would be ready.

Then I would say I hope your a quick drinker :D
 

Triton14

Well-Known Member
You haven't lived till you've eaten on an unclean BBQ.
You can play "Russian Roulette" at home for sure(its an every day thing really), but when your serving 1000's of people in a business you cant risk it!!

All temperatures are recorded & food samples taken, frozen & logged in batch numbers.

If 1 person "claims" they got sick from our brisket & want to start a law suit we just pull out the data & send the food sample off for analysis.

These are the times we live in.
 

CaptainBanana

Well-Known Member
You can play "Russian Roulette" at home for sure(its an every day thing really), but when your serving 1000's of people in a business you cant risk it!!

All temperatures are recorded & food samples taken, frozen & logged in batch numbers.

If 1 person "claims" they got sick from our brisket & want to start a law suit we just pull out the data & send the food sample off for analysis.

These are the times we live in.

It's kind of funny because I actually wear latex gloves to prepare the food when I spice it and put it in the barbecue but the BBQ doesn't get cleaned as such. The actual grills go in my dishwasher after every cook but I absolutely don't do anything to the inside of the BBQ.
 

Warby

Well-Known Member
It's kind of funny because I actually wear latex gloves to prepare the food when I spice it and put it in the barbecue but the BBQ doesn't get cleaned as such. The actual grills go in my dishwasher after every cook but I absolutely don't do anything to the inside of the BBQ.

My bbqs get a scrape before and after each cook. Every few cooks I'll crank the temperature right up at the end to burn off any chunky bits.

Once every few months.. or so.. I pull everything down and give it a deep clean.
 

LurchWA

Active Member
I just give mine a basic wipe over with the Selleys BBQ wipes while its still warm, thats about it.
 

Triton14

Well-Known Member
It's kind of funny because I actually wear latex gloves to prepare the food when I spice it and put it in the barbecue but the BBQ doesn't get cleaned as such. The actual grills go in my dishwasher after every cook but I absolutely don't do anything to the inside of the BBQ.
I only really occassionally clean my small gas bbq & that is mainly because when scrapping it down(grill & diffuser) the scrapping then absorb fat & drippings from the next cook & it doesnt take long for the build up to accumulate under the main jet & then catch on fire.
So its easier for me to just take it down stairs & spray it with degreaser & hose it down.

If I had a yard I would probably hose out the charcoal weber every time I use it, I dont like the ash going everywhere.

I guess it depends on what you've got & how clean you like it but Im not really keen on rancid fat dripping onto my nice steak personally.

Hey, this is a food porn channel, show us the goods ...
MrPP, I dont really work in that area so dont have any pictures of the good coming outof the smoker, have plenty of other food pics of other stuff we do,
Most of the meat that comes out of the smoker is for retail food so its either pulled or pre sliced cold to go into things like sliders etc.

Smoker porn right there mate!!!
Yeh we have some major gear to work with & all high end state of the art commercial as well.
The main event space kitchen has 27 x 20 tray Ratioanal combi oven/steamers in it @ $45,000 a piece so thats over $1.2 million just in ovens in 1 kitchen, mind you we can do plated events up to 2000 people & standing events up to 3500 in that space, all pre covid of course :(
 
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