British BBQ Society Forums

Right chaps,

Let me set the scene...

I've got a Weber 57cm, and I've done the usual's (burgers, bangers, pork belly, ribs etc etc) but the missus just isn't as into it as I am so I need some show stopping idea's (by idea I mean want someone to tell me or point where to look for exact instructions )

I have available to me to use:

Silverside beef
Pork Shoulder
Lamb thing (not sure which part)
Turkey

I am planning on cooking most of them over the Christmas break as I am off work, but the only thing I am sure of is:

Pastrami the beef (need instructions)

Do something awesome with the turkey just to show how awesome BBQ is.

So what I want from you guys is some great suggestions on what / how to achieve the best results

Thanks

For Christmas nothing more impressive than perfect Turkey. This is the best guide on the web to start with.

http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html#can't%20hit

As you may know already you tube is a great place to find ideas. For the Lamb I cook Rick Stein BBQ effort on boxing day. My mother in law was very sceptical and don't like chilli's, but after one bite she was blown away. https://www.youtube.com/watch?v=evvoeqVyu_4 you don't have to use the leg but it helps.

Eddie

My 2p

Low and slow
Set it up to do low and slow

Turkey Brine the turkey in a simple Water, salt, bay leaf, cinnamon and star anise brine for a couple of days, then dry and use a normal rub all over it cook until 74c in the middle, then remove, wrap and rest
Silverside beef - not done myself but I'm going try - Use a light rub of just 50% salt and 50% pepper and cook until about 55c and then perhaps grill the outside to char it, then remove, wrap and rest
Pork Shoulder - use a normal rub Smoke for a few hours, then wrap and continue cooking. Time depends on size of shoulder and just make amazing pulled pork out of it

Hot Grill (charcoal of course )

Lamb thing (not sure which part) Maybe use a pairing knife to stab the meat and make little pockets which you can shoe garlic cloves and rosemary sprigs in to
Silverside beef - not done myself maybe a little salt and pepper to season?? Maybe not!!

In both cases, set it up for offset, so get the coal stacked up on one side of the BBQ and up to temp, then simply place the meat on the grill over the coals and cook each side (and the ends) for about 30 - 60 seconds each to char the meat then place it on the other side of the BBQ (i.e. NOT OVER THE COAL) with the lid on until about 55c, then remove, wrap and rest

Sorry (I'm late into this and doubly sorry I didn't get any pics of my own efforts (I have a rotten bloody cold at the mo, that's my excuse) which if I may say so were pretty fab to look at and eat, but it was my daughters 12th birthday on the 27th and we had folk over, so I smoked a 12lb pork loin split into two on my Ugly Drum Smoker, and did a whole Morrisons salmon (two big fillets) on cedar planks on my Weber kettle.
The salmon is a piece of cake. Get yourself a couple fo cedar cooking planks (Ebay do 'em as do others) and soak in water to stop them burning (white wine works well too ) If you don't fancy filleting the salmon yourself buy fillets, marinade for a couple-three hours in the following marinade; 1 TBSP olive oil, juice & zest of 2-4 fresh limes & lemons (depends on the fillet size, you'll just have to judge) good grind of sea salt & pepper. Stick the marinade and fillets in a placcy bag, squeeze out as much air as possible and leave in a cool place (fridge/shed). Get your kettle fired up (do you use a Weber Chimney Starter? If not BUY ONE NOW!!!!) even spread of coals when ready, lid on to warm for 10 mins. Remove the salmon from the marinade bag and lay on the plank(s) (depends how much you've got, one whole salmon side should fit on one plank) and plonk onto the cooking grate of the kettle. 15 mins later (might be a little longer) remove with a flourish and serve to your appreciative and impressed audience!
If that doesn't make her knickers fall off, nowt will!

pastrami usually done with a good piece of brisket a rough guide brine seven days. dry out. pepper based rub. leave to rest 4 hours. smoke low 4 hours. place on a size grill to fit smoker. wrap in foil.like a tent so foil not in direct contact with brisket return to smoke 4 hours. take out leave too cool in foil.