Nofingerprints

As it was my birthday a couple of days ago, decided to do a big cook and have some buddies over for a beef and beer themed evening!!

Had a whole brisket and a run of shirt ribs. Both bought from Bookers.

Unfortunately I haven't got any finished pics of the short ribs, as they got eaten so bloody quickly, must be a good thing though!!!

Used Heat Beads for the first time and they were brilliant for the 10ish hour cook. I also got a new Ink Bird as a birthday pressies, and what a bit of kit that is!!!

That salad looks tip top. Welcome to the forum.

22 hours ago, Tabs said:

Those look amazing! Also didn't know Bookers sold Jacobs, where they in the usual meat section or did you have to order? 

 

They were just in the normal butchery area, and a very reasonable price as well.

Think they came out alright.....

Got some lovely short ribs from Bookers, got the big girl up and going early this morning and have been ticking along at 125c for the last 3hrs.....

Reckon I'll give them 30 mins more like this, then wrap for a final 45/1hr.

Had a couple of duck breasts that I started on the top grill with some new potatoes onions and garlic underneath to catch some of the fat, a couple of re-jigs along the way and some charred peppers, and all came out lovely.

Hi, and welcome.

They look great, could be going on the birthday list!!!

The skewers were a bit duff to be honest, end up having to be super careful and using a small grill tray to turn them before they firm up, otherwise they just "pull through". 

Looking to invest in some good, flat, metal ones.... So forum, any recommendations?

Yep, will be keen to see how this works out...

We have been making a few different things recently (getting the youngest to try a few more things), and the older one lives wings so they are nearly always on the grill. 

Made a really tasty (Frank's based) buffalo sauce this time.

All demolished double quick by the family so that's a good barometer for success!!

Whoop whoop!!

Subscribed.... Let's wait and see!!

So it was our 10 year wedding anniversary so we decided to treat ourselves with some very nice steak, one big ribeye and one big sirloin, as we love the flavour of a ribeye, but do think it enjoys a little more cooking, but equally love the rare sirloin, so.... a bit of both.

Reverse sear method, and both turned out just as we wanted, served with sautee spuds'n'spinach...

So it was our 10 year wedding anniversary so we decided to treat ourselves with some very nice steak, one big ribeye and one big sirloin, as we love the flavour of a ribeye, but do think it enjoys a little more cooking, but equally love the rare sirloin, so.... a bit of both.

Reverse sear method, and both turned out just as we wanted, served with sautee spuds'n'spinach...

Think I was a bit heavy handed with the onion and garlic granules in the rub, but otherwise, happy enough with the result.

7 year old managed to eat pretty much her body weight so that is compliment enough!!

Early start this morning. 

Baby back and a nice bit of short rib of beef have gone in.....

Before shots here, will upload finished article later.

First attempt with a big(ish) bit of pork today.

2kg of shoulder brined overnight...

Will post results later....

On 5/8/2020 at 6:57 AM, AdamG said:

Did everyone else enjoy it?

Looks great👍

Went down a storm and there was plenty left to throw through some tomato pasta yesterday for dinner.

Second cook tonight..... A whole chicken and a couple of thighs that we're still knocking about, used the hook system in the ProQ for a vertical cook....

2 and a bit hrs.... And these were the results, pull apart dark meat and the breast meat still super juicy; seriously good saying so myself....

I cheated and gave them a 10 minute blast in the microwave first just to soften the middle, as I knew they would potentially take a lot longer than the chicken otherwise - they were in at that sort of temp for 1/1.5hrs. Still a nice taste of the smoke the whole way through the potato, and a really good "creamy" (like you have with oven baked as opposed to micro'd) texture throughout - cheating it may be, but if it works.... 

Doing a big pork shoulder on Friday so will be going all day - may stick in a spud and see how it fares with no micro blast....

It did feel like a very long afternoon!!!

But as promised, some pictures of the first firing up - just some chicken thighs and a couple of jacket potatoes. Learnt a little bit about the temps, and the ProQ Coco Shell Briquettes I was using (take a long time to get going, and next time I will definitely leave them for longer before I start cooking, but once they are, well it was sufficient to use as a patio heater for the wife and I to finish a bottle of wine off!!).

Not going to win any awards for presentation, but the thighs were super tasty (although could have done with coming off 5/10 mins sooner - but not dry), and the spuds were actually brilliant!!

All a learning curve at the moment, and I definitely learnt to leave the coals for a lot longer before starting to cook, but so far 1 for 1 for providing something more than just edible.

It has arrived!! Now need to just try and get through work and then get it up and going. Plan is to just fore it up (might well put a couple of chicken thighs on it because, well new toys...). Then we plan to do to ribs and and a pork shoulder over the course of the long weekend..... Will be sure to post the, no doubt varying quality, results!!!!

Just had some GREAT news - the ProQ is arriving a day early - tomorrow!!

Looks great and a really awesome dish to use up leftovers (if there are any!).