British BBQ Society Forums

sure. Yes it'll have a hint of that about it. Roast potatoes are the best on the KJ!

13lb beef rib on the bone, just roasted with a bit of "accidental" smoke (Mme Liomer wants it plain for Christmas - can't understand why!) on the Weber 22.5". Just hope the rain keeps off for a couple of hours or so.

Merry Christmas to all.

Now that's a bad boy rib!

KamadoSimon wrote:Now that's a bad boy rib!

Yes, a tad more than I expected! Mme had a bit of a whoops moment when she picked it up (in both senses!), but then she was the one who ordered it. Normally it's me who goes OTT.

Sounds like you might even have enough for cold cuts for supper.

Enjoy & Happy Christmas to you all

Turkey and Gammon Ham on Big Joe BBQ
Frozen peas keeping breast chilled so will cook evenly with legs.
injected with butter sage chicken stock,
Ham to be glazed with pineapple and brown sugar

Merry Xmas All
Bought a Goose from Aldi. cooked said Goose, lucky there was only four of us, the breast meat only just fed two adults and two munchkins but!
It fed us well, and I have shreded the legs and wings and turned them into Confit using the fat, in the fridge now.
Smoking some Toulouse saus as we speak, gonna make Cassoulet for Boxing Day. If She Who Must Be Obeyd will let me go outdoors again!

Simon

That Joe looks very clean!

My wife put it to a friends Facebook vote & I won lol.

So we did the Turkey on the Joe - no additional smoke, just cooked indirectly over lump wood for 4 hours or so - foiled for the first 3 and then 1 uncovered at the end, all at about 300-350f. Removed it when the meat behind the legs reached 165f and rested for an hour or so. Same issue as with chicken, no crispy skin, but it was moist, had a hint of smoke & received the thumbs up from everyone. Will definately do this way again.

CyderPig wrote:Merry Xmas All
Bought a Goose from Aldi. cooked said Goose, lucky there was only four of us, the breast meat only just fed two adults and two munchkins but!
It fed us well, and I have shreded the legs and wings and turned them into Confit using the fat, in the fridge now.
Smoking some Toulouse saus as we speak, gonna make Cassoulet for Boxing Day. If She Who Must Be Obeyd will let me go outdoors again!

Simon

In my case it's the weather for the morning, promised 3 racks of ribs to my boss who invited us over for the afternoon. Best set the old alarm clock

Mine was ok - but I could not get my ProQ above 280f. The cook took too long, and had to finish in the oven. The smoke ring also put off some of the punters, and the skin was very leathery. The turkey was very very moist though!

Not sure about the temperature issue. It was cold and raining, but I had a garden umbrella out so the smoker was dry.
All the vents were open, no water in e pan - just left it dry. Used blue bag restaurant charcoal. I even tried my arduino controlled BBQ fan but I think it needs a bit of fine tuning Still could not get the temps up.

I know this is an unusual probem in this sphere - but any ideas?