Charbroil Big Easy BBQ

[CatmanV2]

Dragging this back to food, I can heartily recommend @Trev Latter 's House Rub (ooooooerrrr. I expect the censors to pick that up). Bloody lovely!

C

 

[alfatwo]

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

I was watching Ipman again last night, that guys very impressive!

Dave

 

[CatmanV2]

I was watching Ipman again last night, that guys very impressive!

Dave

Donnie? Yes. But he is an actor.....

C

 

[alfatwo]

Donnie? Yes. But he is an actor.....

C

You mean a bit like Bruce and how about Jet Lee. Mate, you wouldn't want to meet them on a dark night..
Less I had a Katana!

Dave

 

[CatmanV2]

You mean a bit like Bruce and how about Jet Lee. Mate, you wouldn't want to meet them on a dark night..
Less I had a Katana!

Dave

You think?

C

 

[zagatoes30]

Getting back to food, will have to go and do some research, we need a new outdoor cooking facility the old webber is basic and needs an upgrade

 

[philw696]

Point me in the right direction please.
The box that goes on the side for smoking do you light the wood chips or does the burner get them going ?
Used the grill tonight and very impressed so far losing its newness

 

[CatmanV2]

Point me in the right direction please.
The box that goes on the side for smoking do you light the wood chips or does the burner get them going ?
Used the grill tonight and very impressed so far losing its newness

Burner gets them going. Really rather nicely. I can smell it from here

C

 

[dickygrace]

Bought myself a brisket and covered it in rub, don’t yet have a meat syringe so haven’t injected it. Gonna see how the brisket is for lunch, been in 90 mins, nearly there. Think I need to use a lower heat next time. I also believe I’ve started with the trickiest thing to cook, so I’m gonna do beer can chicken Sunday and maybe some ribs next week as they seem a good deal easier.

 

[philw696]

Bought myself a brisket and covered it in rub, don’t yet have a meat syringe so haven’t injected it. Gonna see how the brisket is for lunch, been in 90 mins, nearly there. Think I need to use a lower heat next time. I also believe I’ve started with the trickiest thing to cook, so I’m gonna do beer can chicken Sunday and maybe some ribs next week as they seem a good deal easier.

Any pictures Richard as I'm wanting to experiment more this weekend ?

 

[Felonious Crud]

Any pictures Richard as I'm wanting to experiment more this weekend ?

"Dear Mrs French, this weekend I plan to mostly be experimenting with my meat syringe."

Yeah. Good luck with that, Phil.

 

[dickygrace]

Any pictures Richard as I'm wanting to experiment more this weekend ?

Sorry didn’t take any, nice and tasty, would like it more moist for which I’ll have to inject it with my meat syringe.

 

[zagatoes30]

Sorry didn’t take any, nice and tasty, would like it more moist for which I’ll have to inject it with my meat syringe.

Are you on the right website?

 

[GeoffCapes]

This thread is getting like a Carry On film!

Enjoy them while you can, they'll be banned soon!

 

[zagatoes30]

This thread is getting like a Carry On film!

Enjoy them while you can, they'll be banned soon!

Not here, even when they ban things people ignore them, outside Dublin it is not unusual to still see people smoking in bars

 

[dickygrace]

Thread revival, pork in today, injected with apple juice and Worcester sauce, rubbed with paprika, garlic, chilli, onion, and I’ll spritz it every half hour or so with apple and brine. Hoping it’ll take about 4-5 hours, ready for some lovely pork baps at 4-5pm.

 

[CatmanV2]

Thread revival, pork in today, injected with apple juice and Worcester sauce, rubbed with paprika, garlic, chilli, onion, and I’ll spritz it every half hour or so with apple and brine. Hoping it’ll take about 4-5 hours, ready for some lovely pork baps at 4-5pm.

Fnarrr!

C

 

[Scaf]

Thread revival, pork in today, injected with apple juice and Worcester sauce, rubbed with paprika, garlic, chilli, onion, and I’ll spritz it every half hour or so with apple and brine. Hoping it’ll take about 4-5 hours, ready for some lovely pork baps at 4-5pm.

If I leave now, I will just about make it

 

[philw696]

Was going to ask what time do you want us all and i will bring a French tart for dessert.

 

[Ewan]

On the topic of outdoor cooking, in time for summer, I bought one of these on Saturday. www.vulcanus-design.co.uk
Should be delivered in about a week, so I’ll report back in due course.