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The Smoking and BBQ thread

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I did read the specs of that £25k bbq - can’t see much if anything it does I can’t do on my Primo.

 

I have a battery powered blower that does temp contol, its super insulated and can hit a high top temp.

 

They look like lovely items, but functionally I’m covered.

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It’s time, the hopper is full and 4kg of bone in pork shoulder has been trimmed & rubbed. 

 

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Time to let it get up to temp before shoving it on. Tomorrow is going to be a good day. 

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That was 7am this morning. I pulled it off at about 1330 and served at about 1500 and it was awesome. I glazed it with an hour or so to go which I don’t normally do and it made the bark really nice and chewey and flavoursome. 

 

I dont have any pics pics after this as as usual it was super hectic getting everything sorted as guests arrived. 

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Anyone would think summer is over with the lack of action in here....

 

My Traeger is on and a pork shoulder in and I’ve just been to the butchers and picked up a rack of ribs - they only had one left and it was marinated in bbq sauce and while I had some rub prepped this is a test for me as not done ribs properly before! Having checked my books and watched some vids there are at least 3 million ways to do it but 3-2-1 seems a popular method, these ribs don’t seem as big as an American slab so will they be ok that long or is it worth doing 2-2-1?

 

 

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always do my turkey and sausage meat out on the BBQ - I go for either spatchcocking and brining the whole bird or a quicker crown depending on how many I'm cooking for - just find the BBQ so gentle on cooking meat its always moister and better. 

 

frees up the oven too for an excessive amount of roasties and pigs in blankets.

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49 minutes ago, Oracle said:

Is anyone BBQ'ing for Christmas?

 

My sister is hosting but I will do a ham and a roast meat of some disc on the day too as frees up oven space!

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