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First barbecue attempt ;)

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  • First barbecue attempt ;)

    Good morning :)

    Today I like to do the first attempt to a propper barbecue prozess.
    So I got some left over pork filet out of the freezer and brought it
    slowly up to temp over night.

    This morning I prepared a simple rub out of koriander, black pepper, paprika,
    garlick and a tiny bit of salt :)

    While doing this the grill got up to temp.
    I try to keep the temperature between 250 and 300.
    Just to try it I throw some pieces of apple wood on there.

    Now I'm in for one hour and already see how hard it is to maintain temperature ;)

    Here are a couple of pics
    Attached Files
    Cooking on a Kingstone grill, nothing fancy but
    always fun.
    Me loves some nice southern style barbecue... ah and some nice asian food ;)

  • #2
    In for 1 1/2 hours.
    Looks good and starts to smell nice :)

    Temperature is 275. Is that to high?


    Greetings
    Matze
    Attached Files
    Cooking on a Kingstone grill, nothing fancy but
    always fun.
    Me loves some nice southern style barbecue... ah and some nice asian food ;)

    Comment


    • #3
      Looking good so far.
      Bored Guy Blog

      Comment


      • #4
        Looks great so far! You should be good at 275.


        Drinks well with others



        ~ P4 ~

        Comment


        • #5
          Thank you guys :)

          2 hours in. I did put on some sweet chilly sauce that I love.
          After 2 1/2 hours I would take it of the grill and wrap it
          in tin foil. Then put it back and let it there for 1- 2 hours longer.
          Does that make sense?

          Greetings
          Matze
          Attached Files
          Cooking on a Kingstone grill, nothing fancy but
          always fun.
          Me loves some nice southern style barbecue... ah and some nice asian food ;)

          Comment


          • #6
            Umm, that's a lot of charcoal for a small bbq and with those flames - did you use lighting fluid to start it ?

            Also with a loin - you don't really want to cook it in foil. There's no fat or connective tissue to break down, like you have with pork shoulder.
            It's a very lean cut of meat that really doesn't need much cooking.

            And I'd have thought after 2 hours that would be well and truly cooked.

            Nice rub mix

            But please tell me you did not use lighting fluid on charcoal briquettes.
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



            Comment


            • #7
              What he internal temperature of that? don't cook for time cook to temp... take that to about 150* and you are good! It is considered safe at 145*
              Last edited by Richtee; 04-15-2016, 06:04 AM. Reason: Corrected temp
              Brian

              Certified Sausage & Pepper Head
              Yoder YS640
              Weber Genesis
              Weber 18.5" Kettle
              Weber Performer
              Misfit # 1899

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              • #8
                YEah..that’s a loin... don’t overcook it. 150°F is a good temp... prolly do not need foil... except maybe to rest it for 15 min or so after you pull it off the grill.
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                Comment


                • #9
                  Hi guys :)

                  Thank you for your tips.

                  No i didn't use lighting fluid, just a charcoal chimney :)
                  I guess the flames came up when I put a piece of wood on top the coals.
                  But they went away after 30 seconds or so.

                  There is just half a back of coal on the grill. So maybe 20 pieces. Is that
                  to much?
                  Internal temp is at 110 right now. I thought when I wrap it, the rest of the smoke can't
                  reach it.

                  As I said, for me anything is just guessing ;)

                  Greetings
                  Matze
                  Cooking on a Kingstone grill, nothing fancy but
                  always fun.
                  Me loves some nice southern style barbecue... ah and some nice asian food ;)

                  Comment


                  • #10
                    Originally posted by GimmeSomeBeef View Post
                    Hi guys :)

                    Thank you for your tips.

                    No i didn't use lighting fluid, just a charcoal chimney :)
                    I guess the flames came up when I put a piece of wood on top the coals.
                    But they went away after 30 seconds or so.

                    There is just half a back of coal on the grill. So maybe 20 pieces. Is that
                    to much?
                    Internal temp is at 110 right now. I thought when I wrap it, the rest of the smoke can't
                    reach it.
                    That IS true..if you don’t want any more smoke. But the charcoal burns pretty clean just don’t add any more wood. Foil is MAINLY to help cuts break down..the steam and higher temps promote the collegen and muscle fibers to break down. A loin is not that type of meat tho. Hence the lower temps. Now..a pork shoulder/butt, or a brisket..that’s a different beast...
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                    Comment


                    • #11
                      And maybe we’ll look into getting you going with some indirect heat on that grill... similar to this method I sometimes use on my kettle... with ceramic tiles... or some type of heat deflector...



                      Post: http://www.smoked-meat.com/forum/sho...87448#poststop
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                      Comment


                      • #12
                        cool - sounds like you did it right

                        have some

                        The most important bit of kit you can buy is a food thermometer.
                        this one looks pretty decent : http://www.amazon.de/K%C3%BCchenther...od+thermometer

                        Not as fast as a thermopen - but it is 1/4 the cost :-)

                        indirect on his grill is very simple.
                        charcoal one side food the other - like I do in the outlaw.
                        Made In England - Fine Tuned By The USA
                        Just call me 'One Grind'



                        Comment


                        • #13
                          So it went to 145 and I took it of.
                          It looks quite okay. Just a very small smoke ring around and it is
                          tender.
                          Now that tastes yummy :) So I'd say not bad :)
                          What do you guys think? Does it look bad?

                          @Richtee: Maybe the briquettes were a bit wet? They did smoke the whole time.
                          I did actually try to get my indirect heat zone. As you see in the picture, the coal is on the left side, then I put an aluminium tray in the middle and on the right nothing. So the meat has not been on top of the fire at all.
                          Is that kinda what you mean?

                          @curious aardvark: That looks good, I did buy one, but it was a cheap thing from the hardware store for around 5€. Maybe not the best idea^^
                          Thank you for the link!
                          Attached Files
                          Cooking on a Kingstone grill, nothing fancy but
                          always fun.
                          Me loves some nice southern style barbecue... ah and some nice asian food ;)

                          Comment


                          • #14
                            Good advice so far...
                            A piece of pork like that will get dry and tough if you overcook it...No need for foil, just take it off around 150 degrees internal...
                            Craig
                            sigpic

                            Comment


                            • #15
                              Originally posted by GimmeSomeBeef View Post
                              So it went to 145 and I took it of.
                              It looks quite okay. Just a very small smoke ring around and it is
                              tender.
                              Now that tastes yummy :) So I'd say not bad :)
                              What do you guys think? Does it look bad?

                              @Richtee: Maybe the briquettes were a bit wet? They did smoke the whole time.
                              I did actually try to get my indirect heat zone. As you see in the picture, the coal is on the left side, then I put an aluminium tray in the middle and on the right nothing. So the meat has not been on top of the fire at all.
                              Is that kinda what you mean?
                              Yep... that’s kinda it I find the deflector to encourage more of a convection type heat tho. More even, and no need to rotate the hunk. With your grill, you may have enough space to get that without a deflector, but a kettle needs one.

                              Interesting on the bricks smoking so much... usually by the time they get ash covered you don’t get much at all. Perhaps damp I guess? WHat brand coal is it?
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                              Comment

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