Charbroil Big Easy BBQ
- Thread starter philw696
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D Walker
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Pmsl. Chicken in orbit.
midlifecrisis
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And that's the thing with cooking... Experiment
CatmanV2
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D Walker
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Lager or proper beer Chris.Yes. Open the beer can
I didn't think chickens could fly
C
CatmanV2
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Lager in this case. I don't think it makes a whole load of difference when it gets up to 70+F
It was stonkingly moist. The only thing is I'd like the temperature to be lower. Even with the lid up (which feels wasteful) the temperature was about 95C
And then the smoke goes away.....
C
D Walker
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Yeah I have the same thing with my gas bbq.
I basically put everything apart from chicken on my top tier, burgers, sausages etc. 2 burners on low and its 200 degrees.
Fish I have to stand over. I did sweet chilli scollop and prawn skewers the other day and they were literally 2 minutes.
Mackerel I love on the bbq.
I basically put everything apart from chicken on my top tier, burgers, sausages etc. 2 burners on low and its 200 degrees.
Fish I have to stand over. I did sweet chilli scollop and prawn skewers the other day and they were literally 2 minutes.
Mackerel I love on the bbq.
CatmanV2
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Yep. At times that's great. Spatchcock chicken takes more time to prep than cook!
Still gorgeous though!
C
linescanner
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CatmanV2
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Probably about 3 hours. I have this really neat bluetooth meat thermometer and we were going to eat when it was ready, so when the alarm went off...
That was hickory to start with. Refilled with oak when I put the ribs in
C
linescanner
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Probably about 3 hours. I have this really neat bluetooth meat thermometer and we were going to eat when it was ready, so when the alarm went off...
That was hickory to start with. Refilled with oak when I put the ribs in
C
What make is your thermometer? Been thinking about one for a while.
CatmanV2
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linescanner
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Nice one, thanks.
Contigo
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Get a Meater or inkbird. Remote wifi and alerts at temp, remember when cooking on these you cook to temp not time.
Trev Latter
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I use a Thermpro TP08 for overnight smokes and for checking calibration of the built in gauges on the big offset. In over five years of use, it's only once had an issue with a temp probe which was quickly replaced under warranty. It's handy for keeping track of grill temps, but once you learn the pit you're using, you get a feel for what it's doing. As you're cooking to internal temp (or "doneness") it's not absolutely critical to be paranoid about grill temps. A wood burner varies by as much as 40-50f depending on where in the log burning cycle it is before adding more fuel. Obviously not an issue with alternative fuel sources. If I'm using the GMG, it has thermostat temp control and is programmable to respond to internal food temps (and raise alarms if required), so not much need for anything else on that. Food probe wise, an industry standard Thermapen is invaluable and the fastest reading electronic thermometer I've come across. My EHO seems to love it too, so if it's good enough for her, I'm happy.
CatmanV2
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I have a meat syringe as well
I drank most of the beer before I stuffed in the chicken. I think I'll do a smoked spatchcock next weekend.
C
alfatwo
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Something different for a mo..I have a meat syringe as well
I drank most of the beer before I stuffed in the chicken. I think I'll do a smoked spatchcock next weekend.
C
Chris, check out the latest "History" mag, when your in Sainsbury's next there's a very good piece on the Samurai!
Dave
CatmanV2
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Cheers, Dave! I'm slowly working my way through the Hakagure.
This is our current project:
https://www.flickr.com/photos/catmanv2/albums/72157714676355837
C