Any BBQ'ers here ?

[joiner1970]

Just got a thermapen off eBay they seem to be the thermometer everyone recommends.

If anyone else needs one take a look on eBay , you can buy refurbished ones direct from the maker. Mine was delivered in 2 days and looks like brand new but was less than half retail price.
http://www.ebay.co.uk/itm/SplashProof-SuperFast-Thermapen-Food-Thermometer-/290949341360

 

[BMH]

http://www.rosleusa.com/Digital-Roasting-Thermometer-plu25068.html

Great product. It is nice to have a thermometer hook up to a cable so you can get constant readings at the end without opening the lid all the time or pocking the meat multiple time and let the juice out.

 

[joiner1970]

Tried beer can chicken tonight for the first time. Well sort of didn't have any beer in the house so used a bean can with fresh tropical fruit juice. Covered the chicken in olive oil and garlic , salt and pepper.

It came out great but had to finish in the oven as I was having trouble keeping the temperature high enough it dropped to 150c I put more charcoal on but it didn't rise much. I need a bit more practice I think.;D

 

[rmwarren]

Eating your "mistakes" is part of the fun.

We smoked 4 racks of ribs this weekend, first time we tried it. I have had a Big Green Egg for many years, several friends have Webers and they get great results with slow-cooking stuff. Just takes practice to nail the right air flow with the top/bottom vents.

The ribs got coated with yellow mustard and some Tasty Licks dry rub, then a shot of apple wood smoke (chips soaked in water, dropped onto the coals) for the first 10 minutes, followed by about 2-1/2 hours around 250 degrees. I mopped them with apple juice a few times throughout the cooking.

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The best part was stumbling onto a recipe for awesome sauce, sweet but with a little kick:

Honey BBQ Sauce

* 2/3 cup finely chopped onion (3/4 medium Vidalia)
* 2 -3 cloves garlic, minced
* 2 tablespoons oil
* 1 1/2 cups Heinz Chili Sauce (1 bottle)
* 1 cup beer - 2/3 of a Sierra Nevada Porter
* 1/2 cup honey
* 1/4 cup Worcestershire sauce
* 2 tablespoons prepared yellow mustard

Saute the onion and garlic in oil in a small saucepan until the onions become tender. Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well. Bring sauce to a boil, lower heat and simmer covered for about 20-30 minutes, stirring occasionally, then uncover and simmer until it is as thick as you like it.

Enjoy!

RMW

 

[HowardH]

Another great thermometer is the Digi Q DX2  A lot of the pro's use it and it's rock solid.  It can be used alone or with the Viper 10 cfm blower and it will maintain a constant temp needed for low and slow smoking. It's made for use with Big Green Egg, the best smoker/grill in the world if I do say so myself  ;D, but it can probably be adapted for other types of grills.  I'm getting hungry just thinking about it!!