BBQ University

[Scott the Pirate]

This show is on PBS here in the states, but i'm sure that if any of you wanted, you MIGHT be able to find your way onto the internet to check it out for yourselves.

My first post for the thread is :

I got a cool little treat on the 4th of July. While I was grilling and bbq-ing, one of the PBS stations decided to run nothing but “Barbeque University” or “BBQU” all day. It was awesome! I now have 20 new recipes that I need to try and I also now know that I know as much about grilling, barbequing and smoking food as the guy who has his own show! In fact, I pointed out a bunch of his mistakes and the fact that he’s obsessed with the “cross-hatch” grill marks (rather than the flavor of the food) to the gf!

She actually LOVES the fact that I am “that guy” when it comes to my grillings. PG is in the same class I believe….

Maybe one day we’ll have to have a rib cook-off…..

:FSM_that_smells_of_6_hours_of_ hardwood_smoked_turkey_smiley:

That one’s not working either?

Damn!

[PKMKII]

"Barbeque. It's like chocolate for men." - Anthony Bourdain

[extropalopakettle]

BBQ is a topic I can really sink my teeth into. I use a "Weber Bullet" (google it). So, some homemade BBQ porn:

"It's the wood that makes it good." 5 chunks apple, 1 hickory.


Pork Butts (shoulders), Beef Brisket, Spices for dry rub (chili powder, cumin seeds, fennel seeds, coriander seeds, brown sugar).


Toasting the spices (coriander, fennel, cumin, black mustard seed) - these then get ground in a coffee grinder.


Pork butts and beef brisket rubbed down with spices, dual probe remote read thermometer ready. We'll shoot for about 190°, cooking at a temperature of around 235° for 20 hours or so.


Hot Coals. We'll toss the wood chunks on this.


Brisket on bottom rack.


Pork butts on top rack.


Smoker ready. Put a lid on it and come back in 20 hours or so, with some vent adjustments to keep cooking temperature around 235°.


Barbecued Brisket, ready for slicing.


Barbecued Pork, ready for pulling.

[Tigger_the_Wing]

Drool…

[PKMKII]

Barbecued Brisket, ready for slicing.

Burnt ends plz.

[Cardinal Fang]

Try this for a different one.

Get a whole whole leg of lamb (or shoulder) on the bone

Mix together 4 tbsp unsalted butter, 4 crushed cloves of garlic, 1 tsp cumin, 1/2 tsp saffron, 1/4 tsp turmeric and 1 tbsp olive oil.

Trim the excess fat from the leg of lamb, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.

Spread the spiced butter all over the lamb, working some butter into the incisions made with the knife.

EITHER:

Cover with tin foil. Cook for 7-8 hours at 250°F (120/130°C), basting regularly then resealing. Cook until the juices run clear and you can pinch the meat off the bone. Then increase the temperature to about 475° F (240°C) and brown for 15-30 mins.

Leave to rest for 10 mins before serving.

OR (if really short of time)

Put in a roasting tin and cook at 475° F (240°C). Wrap the exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to the pan, and roast the lamb, uncovered, for 1 to 2 hours, basting frequently, until the lamb is well browned and the juices run clear when a knife is inserted deep into the meat. If the meat has browned before the juices are clear, cover the meat with a loose foil to prevent further darkening.

Leave to rest for 10 mins before serving.

Either way serve with flat bread and with dishes of salt and cumin on the side for dipping. Some nice morroccan style salads also go well.

The top one is nicer on the BBQ if you have the time, but the bottom one is good done in the oven if you're looking for something different to serve up for sunday lunch for a horde.

CF

[TwistedSister]

I don't know about Pakettle there, but the part of Pennsylvania I live in, finding lamb is darn near impossible. Well, unless I pinch one off the farm on the road behind us.

[PKMKII]

I don't know about Pakettle there, but the part of Pennsylvania I live in, finding lamb is darn near impossible. Well, unless I pinch one off the farm on the road behind us.

There's no Muslim community near you, is there?

[daftbeaker]

seal each side on the barbie (hence the handle), then cover it and leave it to roast / smoke for at least four beers

So at least half an hour for the Scottish then?

[TwistedSister]

I don't know about Pakettle there, but the part of Pennsylvania I live in, finding lamb is darn near impossible. Well, unless I pinch one off the farm on the road behind us.

There's no Muslim community near you, is there?

Are you kidding me? In these here parts even African Americans are rare. We aren't in the "boonies" but you are more likely to find more white folks with no teeth than Muslims or any other ethnic culture. More diverse folks to be found in Stroudsburg PA, but not here.
We have Italians, Welsh (go figure) and Pollocks. No Muslims that I am aware of. It's a really boring area of Pa. to live in, thus the lack of good food to be found.
I wouldn't want to live in NYC, BUT you can find any type of food you want there.

[TwistedSister]

I think folks around here just don't like to eat cute, fuzzy baby animals. The food store I pass in NJ sells lamb, but not all the time.

[extropalopakettle]

Wegman's and Sam's Club up here in Northeast PA (Scranton) always has lamb. My kids love the lamb ribs, pan fried with garlic and rosemary, like little meat lollipops.

[PKMKII]

I find it difficult to understand the sort of food stores that wouldn't stock lamb. It's not like beef in India, or bacon in Tel Aviv; you just don't seem to have demand for it?

Yeah, lamb just isn't that common of a meat in the states. You get a lot of it on the east coast, but flyover country doesn't have much, and what they do have is typically not that great (i.e., slaughtered too old).

[PKMKII]

A proper BBQ for a pirate.