Barbecue thread (all welcome)

Your pork belly looks good Andy, one of my favorites.

I bought a pork belly skin pricking tool, bloody fantastic.

Like this: https://www.ebay.com.au/itm/2651479...iu0xXqrAcprU9AHFzl5xbVZgYgufM53caAhBQEALw_wcB

The Ebay ad says it's for "beaf", beef, pork whatever. I boil it for 10 minutes, prick the pork belly skin, rub with Covid 5 spice, then lay on rock salt, skin side down, overnight. Scrape off most of the salt and cook it up. Super hot oven at the end for "Twisties" texture of crackling ........... my mouth is watering as I type.

When this shit is over, I'm heading your way for a BBQ OFF, and a red wine ON.
 
This was an unprepared rib session , before we got the proper set up going at home this is how i did it on the weber, ribs for the kids, 10 hour cook, start with salt and molasses sugar rub, and smoke with mesquite chips soaked in bourbon. once the crust formed , into foil and 110 degrees for 8 hours, then once they are falling apart, I sweat them in brown parchment paper , no photos of past the 3rd one, the bloody kids didnt leave me a chance . Normally I salt and sugar which ever cut of meat over night, but sometimes it happens spur of the moment. Later in the cook, I put a tray of water under the upturned roasting trays that the foil package is on, Gas cooking tends to be a very dry heat for long cooks, and it gets it away from direct heat. It was a bit of trial and error , but this process gave really good results, just shows you can do it with almost anything
 

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Andy said:
Perfect! That’s what we’re talking about 😁

but I have to say… 10 hours? Spur of the moment…? 🤣
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Spur of the moment, was our plans for the day were cancelled, so the ribs went on, and I hit the shed to play with the Jota... win win win
 
sideshow said:
Anzac BBQ in Spain !
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Hmm ........ I like you water tray idea Todd. My smoker has a water tray in it, but the water, on long cooks, runs out. Maybe I could do a drip feed system from outside. A reservoir with a copper pipe and a small valve cranked open to drip water into the tray :unsure:

I hate opening the door just to check the water level, all that good smoke leaving the building isn't ideal.

Years ago, I used to sell a Kiwi heat sealing machine that had a recirculating water tank to cool parts (no pump, just hot vs cool water doing the recirculating) maybe I could copy that idea. Nah, that was a closed system, not an open tray ......... forget that.
 
chrisk said:
Hmm ........ I like you water tray idea Todd. My smoker has a water tray in it, but the water, on long cooks, runs out. Maybe I could do a drip feed system from outside. A reservoir with a copper pipe and a small valve cranked open to drip water into the tray :unsure:

I hate opening the door just to check the water level, all that good smoke leaving the building isn't ideal.

Years ago, I used to sell a Kiwi heat sealing machine that had a recirculating water tank to cool parts (no pump, just hot vs cool water doing the recirculating) maybe I could copy that idea. Nah, that was a closed system, not an open tray ......... forget that.
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I reckon the drip feed sounds good, a bit of moisture makes the difference. Try out the recipe or the way I did my pork below, Salt and brown sugar needed on the pork a day before , Use your skin pricker you bought on the skin, My last house had a wood fired oven, a bit like an Italian stone pizza oven, I used to do whole back legs ( about 12kg) of pork in there, I would core a bunch of granny smith apples and stuff Jalapeños where the core used to sit, and roast the leg on top of the apples, half way through I would pour cider in the tray to get some steam up and keep the pork moist. By the time the leg was cooked enough, the tin foil would come off and finish the leg off to get crackling with the full brunt of the oven heat. By this time the apples and cider had turned into a spicey apple sauce with all the pork drippings mixed in.... During the cook, I would have an A10 can of water in the oven too, i would top that up twice over the 12 odd hours I cooked the leg of pork . Not really bbq, but smokey and done with olive wood..... plans are being drawn up for the wood fired oven at this house!
 

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Todd if you ever get sick of splicing bits of string together to hold up a stick :rolleyes: :ROFLMAO:
You could always get a job as chef, reckon you would be pretty good at it....
Sounds amazing.(y)
 
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Right you 'okes.

I have the biggest rack of pork ribs marinating in a special blend as I jot. It's so big that I thought I'd need put it in the bathtub.
But, as I am not able to fit it in my smoker whole I lopped it in half.

Andy, I have some wire mesh that I wrap my rotiserated fish, chooks, ducks and various meats in.
Saves them falling to bits as they rotate. It's a bit of a pain to have to get the pliers out before you eat though, but worth it.

BTW, I chuck it in the coals first to burn off the gal.

Dropped in here the other week: https://bareknucklesbbq.com.au/ Mmmm, a meat lovers delight.
 
chrisk said:
Right you 'okes.

I have the biggest rack of pork ribs marinating in a special blend as I jot. It's so big that I thought I'd need put it in the bathtub.
But, as I am not able to fit it in my smoker whole I lopped it in half.

Andy, I have some wire mesh that I wrap my rotiserated fish, chooks, ducks and various meats in.
Saves them falling to bits as they rotate. It's a bit of a pain to have to get the pliers out before you eat though, but worth it.

BTW, I chuck it in the coals first to burn off the gal.

Dropped in here the other week: https://bareknucklesbbq.com.au/ Mmmm, a meat lovers delight.
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I was in Monaco this week , but staying on the French side of the border in Beaulieu sir Mer…… best butcher shop I have been into for ages , it smelt like that good smell all old school butchers used to smell like that I went to with my grand parents when I was 5 , so 1978. The restaurant in Beaulieu across the road was supplied by that same butcher I visited earlier, damn when cooked it still had the taste of the smell of the butchery, soooo good , straight off their grill good bark on the outside can’t have been more than 2 minutes on the grill…. Just perfectly cooked.
 
Chris, never considered using mesh, although I have a cage for drumsticks, potatoes, etc (not sausages…don’t ask).
I usually just fold the wings back and tie the legs but it was tiny so the claws held everything. I’m not new to spitroasting chicken, just never done it over charcoal. It was really good too, but we’ve run out…
Never mind, there’s lamb in the paddock 🔪
 
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