BBQ Carnivore - Thread

[Mr Beast]

I used to have one and do pork and lamb on hickory.
You’re right it’s awesome. Just prefer the convenience of gas now, but I like grilling assorted homemade kebabs (chicken, beef, lamb and prawns) over charcoal which is easy and tastes great .

If you’re more convenience I can’t argue with that. Gas is very much that

 

[DinkumDog]

If you’re more convenience I can’t argue with that. Gas is very much that

One day when I have more time I’ll return to the art of the true carnivore .

 

[Hacky McAxe]

I mainly smoke on coal but it's such a bitch to control the temps. Gas is so much easier for that but it just doesn't get the right flavour.

 

[Mr Beast]

I mainly smoke on coal but it's such a bitch to control the temps. Gas is so much easier for that but it just doesn't get the right flavour.

100% agreed it’s a bitch and an art if you can master it.

Best tip I ever got, leave the top vent fully open and control the pit temp with the bottom vent. Game changer for me.

 

[Roll the Bones]

When your team is so shit, there's only one answer. Wings !! and booze. strong booze.

 

[DinkumDog]

Honey BBQ Lamb Ribs anyone?

 

[EXPLORER]

Lamb ribs you say.
I love lamb ribs these are some I smaked

 

[EXPLORER]

Chicken wings done right

 

[EXPLORER]

Pork ribs anyone

 

[Hacky McAxe]

Been running around all day and haven't had a chance to cook. But I currently have some buffalo wings marinating and have some chilli's on the BBQ to make some chilli sauce, which should go great with the lamb sausages.

 

[Gene Krupa]

Been running around all day and haven't had a chance to cook. But I currently have some buffalo wings marinating and have some chilli's on the BBQ to make some chilli sauce, which should go great with the lamb sausages.

We are waiting for the invites.

 

[EXPLORER]

Been running around all day and haven't had a chance to cook. But I currently have some buffalo wings marinating and have some chilli's on the BBQ to make some chilli sauce, which should go great with the lamb sausages.

I have tried buffalo wings so many different ways.
I don't really like marinating them
I find I prefer to cook the wings indirect heat.
Get a crispy skin
Then toss them in what ever sauce I feel like.
Usually franks hot sauce or sweet baby rays buffalo sauce

 

[EXPLORER]

I mainly smoke on coal but it's such a bitch to control the temps. Gas is so much easier for that but it just doesn't get the right flavour.

I know what you are saying
That's how I was at the start.
After a while you get to know what works.
I barely use gas these days.
I have a couple of kettles, and I really got it all down pat now days.
I don't seem to have issues with temp any more.
I use to muck around with snake methods this and that
But these days, its either 1 full basket or 2 of charcoal
Depending on what I'm cooking.
I can hold what ever temp I want
I have also learnt temp isn't exactly as critical as people will have you believe.
Sure, you got to be in the realm.
You get to just know after a while.

 

[DinkumDog]

View attachment 23530
Lamb ribs you say.
I love lamb ribs these are some I smaked

Do you do anything eg: trim fat or tenderise them or your butcher already has them tender? I’ve found they can be a bit tough sometimes and super tender other times. I marinate them overnight but still keen to get the meat falling off the bone if possible .

 

[UmoGus]

Had a seafood bbq today for palm Sunday, really looking forward to lamb spit next Sunday

 

[EXPLORER]

Do you do anything eg: trim fat or tenderise them or your butcher already has them tender? I’ve found they can be a bit tough sometimes and super tender other times. I marinate them overnight but still keen to get the meat falling off the bone if possible .

I cut the skin and fat off.
Put a dry rub and then smoke them
They are very oily.
I don't find them tough.
But you have to get good quality meat

 

[Hacky McAxe]

I have tried buffalo wings so many different ways.
I don't really like marinating them
I find I prefer to cook the wings indirect heat.
Get a crispy skin
Then toss them in what ever sauce I feel like.
Usually franks hot sauce or sweet baby rays buffalo sauce

Yep. That's the traditional American way of doing it. They started doing it that way because it's easy for restaurant cooking. Cook off the wings then you just need to reheat and toss in the sauce of your choosing.

Works well but I prefer the marinade style, then cook them over coals on a low heat. Gives them a little bit of a charr but also gives the smokey coal flavour, and renders the fat nicely.

 

[Hacky McAxe]

I know what you are saying
That's how I was at the start.
After a while you get to know what works.
I barely use gas these days.
I have a couple of kettles, and I really got it all down pat now days.
I don't seem to have issues with temp any more.
I use to muck around with snake methods this and that
But these days, its either 1 full basket or 2 of charcoal
Depending on what I'm cooking.
I can hold what ever temp I want
I have also learnt temp isn't exactly as critical as people will have you believe.
Sure, you got to be in the realm.
You get to just know after a while.

I have a large chargriller with offset smoker. I added some extra sealing and I get a decent constant temp now but it's tricky. Due to me sealing it so well, a full basket in the offset smoker with the intake closed will still result in around 125 degrees. Too high for a low smoke. So I have to cut back on the coals.

I also don't like the snake method. I find it results in a bad chemical taste to the meat. Even if you use natural wood charcoal.

 

[EXPLORER]

Yep. That's the traditional American way of doing it. They started doing it that way because it's easy for restaurant cooking. Cook off the wings then you just need to reheat and toss in the sauce of your choosing.

Works well but I prefer the marinade style, then cook them over coals on a low heat. Gives them a little bit of a charr but also gives the smokey coal flavour, and renders the fat nicely.

Yeah, done it that way many times.
It's the crispy skin I'm after.

 

[Hacky McAxe]

Buffalo wings with celery and home made blue cheese sauce while watching the new Mortal Kombat