Paolo

Cheers that’s what I thought 👍

Every time I do pulled pork it’s always great...But the rind is always virtually inedible! Do you guys remove the tough outer rind Before prep ? when I see these guys on instagram they just seem to pull right through it , but I suspect they remove it? At the same time I’m worried removing it will dry the meat out 

cheers

On 5/15/2018 at 8:41 PM, dl8860 said:

You've inspired me to hunt down some proper ribs instead of baby backs 

My local butcher describes them as king ribs

I find it great at low temperature, but I struggle to get it really hot , for searing etc after a low cook. Next time I do a steak I might just sear it on the charcoal starter 

Bit of pulled pork , turned out nice 👍 8 hours on the Weber kettle around 120c maintained most of the duration. Homemade simple rub cheap Asda pork shoulder. Very nice it was

res

On 5/24/2020 at 1:15 PM, DrJones said:

Hi 

Very new to bbq. 

I cooked my first whole chicken the other night (1.5KG).

Used the indirect heating on the webber bbq. 

Looking at videos online the cook was suggesting about 1hr 15mins.   The cook took me about 3hrs in the end. 

The food also tastes quite smokey - but not a nice smoke taste. 

I used Bar Be Quick Charcoal Briquettes.

Any advice how I can get my food to taste less smokey.  Is it down to the Briquettes I used and probably not enough coals that made it a rather long cook that led to the chicken being quite smokey. 

Any advice greatly appreciated. 

Cheers 

 

Hi mate

i have a Webber kettle, I have also been using the same briquettes. I’ve had the kettle two weeks. The first weekend I smoked ribs and roasted a pork leg the following day. Both indirect with the food in the centre and coals either side. The results were decent. 
 

this last weekend I again did ribs and the following day pulled pork. This time I had the coals on one side and the food opposite. Both went wrong. I’m pretty sure this is because with the latter setup the temperature gauge is over the coals with the exhaust over my food, thus giving a very different reading. I didn’t realise until 6 hours into the pulled pork I stuck my instant read thermometer through the exhaust for a while and it was reading around 15% cooler than the gauge hence why my food wasn’t cooking as it should. I too will be getting a better thermometer 🙈... on the briquettes.. they burned for 8 hours and I have had no smoke fume/ bad taste issues I think they are good value for money. Bar be quick have been going for around 30 years I think.

I actually can’t believe people pay £15 + for seasoning .... make your own and spend the money on more meat ! Also shop around for spices - those jars they sell at the supermarket are I believe the biggest marked up item in the shop. Morrison’s sometimes have 100g packets of rajah spices at much kore reasonable prices, failing that you can get them online or at local indoor food markets 

On 4/25/2020 at 7:08 PM, sotv said:

Looks good, did a pork tenderloin last night for the first time ever. Pork is such a versatile piece of meat with so many different cuts and always seems to turn out well, whatever cut you use

I think pork is so underrated... which is good for us because it keeps the price down 😉

On 5/6/2020 at 7:08 PM, TeeBo said:

Bought x2 packs of these 

https://www.sainsburys.co.uk/gol-ui/product/meatandfish-essentials/sainsburys-pork-cutlets--taste-the-difference-550g

On the weber, smoked Hircory wood for an hour and quick reverse sear. X2 different rubs, spicy (red) and https://tasteofartisan.com/smoked-pork-chops/ 

Look lovely they do 😋

On 5/10/2020 at 9:57 AM, martin_b said:

All done took about 8 hours..  had a few problems with the callow no longer been round, it got blow around over the winter so I need to attend to thoes beofre I try again.

One quick question the pork was lovely and moist and I have some left.  Whats the best way to reheat it with out drying it out?

Stick it in a Mac n cheese 😋😋😋

1 hour ago, Smokin Monkey said:

Don’t apologies for telling the truth, they are one of the hardest things to control, and that’s if they are well made, thick steel and sealed correctly, let alone cheap imports that are flimsy and like a colander!

Yes your right , what got me is they’re not exactly priced or marketed as a cheap import . 95% of the population would agree 200 is a lot of money for a bbq. I basically gave up on the smoke chamber after 2 attempts and just used it as a grill or indirect for simple stuff like wings thighs or the odd butterflied lamb shoulder , it is ok for that - I still have it - but at it’s price point it’s a bad buy .

I bought one 4 years ago , cost well over £200, and I just couldn’t get on with it. Smoke leaks everywhere, it put me off smoking up until now. I’ve just bought a weber original kettle - the one with the one touch cleaner and variable smoke settings £220 and far better for low and slow/ smoking . The landsman look great but imo style over substance and also bits kept dropping off it - handles etc .... sorry probably not what you want to hear. Also I totally agree when you spend good money on something, you shouldn’t have to shell our extra just to get it to function.

Thanks for the comments. I was cooking to a time (ish) . I have enjoyed cooking for many years so I know by sight and feel and experience when most stuff is cooked, but I’d never cooked a rack of ribs before. I found a table for cooking times on line so used that as a guide. I managed to keep the temp between 225 and 275 f ( sorry for the Americanism, but I find the numbers easier to memorise in bbq world!!) for pretty much the whole time and from memory think I did them for about 3.15 hours, did the bend/ break test , foiled glazed and put back for about 45 minutes . I also shoved my instant read thermometer in to test tenderness at foil stage. .. didn’t bother taking internal temp as thermometer is crap .. must get a reliable one! 
rack was 1.4kg 

First cook on my new Weber kettle 

spare ribs , and the following day a roast pork leg joint.

i was happy enough with the ribs, just possibly over tender, as the meat fell off the bone - I was after just a little bite to them . Also it might have been my imagination but it seemed the bones had moved within the meat? Is this possible? It’s just I had awful trouble finding the line to cut them when serving? They were nice though and quite chuffed for a first attempt.

The pork was the most juicy roast I can remember eating, but only got crackling on about 70% of the skin. I used a water tray , and I think too much moisture got in the skin. Next time I might try waiting for the crackling to develop before adding the water .

Hi pleased to introduce my self, i’m Paul from Preston. I’ve been browsing the site for the last few days and like what you’re all doing so thought I’d join in.

ive always been interested in cooking, and more recently bbq. I got an offset landsman a couple of years ago but couldn’t get on on with it as a smoker ( it’s fine for grilling and some indirect) so recently got a Weber kettle original which so far seems brilliant value for money. Only got it on Friday but made full use of it during the weekend- full rack of spare ribs Saturday and a roast pork leg Sunday. Decent if not perfect results with both.

really looking forward to indulging in more bbq sessions over the summer - much nicer to cook in the garden than it is the kitchen, and providing I occasionally look like I’m trimming the plants the wife leaves me to it 😉