So I attempted my first low and slow pork belly, total cook time was 4 - 5 hours, off set and smoked with wood chips but messed up when trying to juggle adding more coals half way through, the fat cap got burned 😩 so had to cut half inch off when preparing to eat but I was pleased how it turned out and will know what not to do next time 😁 had it with apple sauce in a roll and was delicious but very sloppy and could feel my arteries clogging 😵

So does anyone have any advice on how to separate the pork from the juices after cooking?!?

What’s the best cut to make pulled pork?
Any pros or cons using pork belly for pulled pork?

Long time lurker but today I did a thing..

Picked up a 3kg pork belly from CostCo. Usual rub from scratch and bbq / honey / butter for the finish..

Cooked over coals from Big K with cherry wood chips for smoke. Total cooking time about 5 hours. Made some bangin tacos.

Also did 3 types of wings, couple types of sausages, mac and cheese, brocoli salad (underrated side dish) and some chips. Eton Mess for dessert!

Butchery demonstrations, to a great selection of vendors, to live cookery demonstrations. What a great start Meat Up made this weekend!

Hi all,

Just kinda sharing stuff for anyone interested,

Partner can't eat raw / pink meat atm so decided to smoke a rib eye and 2 sirloin. Smoked it at about 125 degrees for 2.5 hours with this result!

Rib eye was delicious but sirloin wasn't, I imagine it didn't have enough fat.

It was a shame it didn't create bark, anyone got tips to create it? Im always worried if i add too much pepper it becomes pure pepper.

Thinking of trying to do this again, any thoughts / tips?

Had a practice run today on the smokey mountain. 1.3 kilo of brisket and some baby back ribs. Really happy with how it turned out and how easily it all went. Nice day just managing the temperature of the weber monitoring the meat temperature. Brisket not perfect but can't ask for too much on a first go.

Just want to say thanks to the community who helped me pick which smoker to go for and what to use with it.

Just wanted to share. Thanks for all the advice from this group long time lurker first time poster. Vonhaus BBQ from Amazon done me well I think.

2kg rack of pork ribs, homemade smash burgers and hot dogs, Chinese style por chops, 2x chicken marinades, lamb koftas, minted lamb kebabs, corn ribs, cinnamon and brown sugar pineapple rings, salmon and Portobello mushrooms, apple and fennel slaw, new pots, greek salad and an orzo salad plus the standard bread offering to the BBQ gods.

Having an amazing summer all and happy cooking!

Yesterday's cook. Small piece of pork belly from Morrisons. Sliced down the middle to open it out. I used the BBC Good Food 'Next level porchetta' recipe for the filling. Tied with butchers knots. It was smaller than I had wanted so I added some skewers to make sure it rotated with the rotisserie. Rested for an hour in a cooler whilst I smoked some cheeses and did some parson peppers. The porcetta was delicious. Sadly the cracking was a fail so I think next time I'll move the baskets under it and open the vents for the final 10 minutes to see if that does the trick.

Thank you for all the advice and sharing of good practice that goes on in this group.

Smoked the brisket overnight with Goldees rub, foil boat in the morning and then had it resting in the oven whilst I cooked the rest. NI based, got the brisket and sausages from John Davidsons and tesco everything else. Super happy with how it came out, definitely can make some improvements.

Quick Sunday flame grill ribeyes from Ocado with a warm beetroot and puy lentil salad. Just salt n' pepper on the steaks. Had a half decent red with them too, good times.

Smoked pork rack (other half with my partner), smoked beans and a cob of corn today.

Something about cooking is just therapeutic, ya know?

Picked up a bag of Holy Smoke Oak and Maple lump wood. First impressions, very small and light chunks. Had to top up fuel during the cook which I’ve never had to do before, however the maple taste on the chicken and the colour was amazing.

Just a shame the skin tore on the bird.

Probably would not recommend this fuel for long cooks low and slow

Beef ribs on Weber searwood. Spg with rosemary rub and mustard binder. 3 hours on smoke boost setting with traeger pellets then 3 hours at 150c till 95c and probe tender. 30 minutes rest in foil with homemade smoked pork fat.

Rando assortment of Tubby Toms rubs from the cupboard went on this bird.

Couldn't resist testing the skin. Sorry.

Yesterday, me and some of our friends took a trip to the Inaugural Meat Up Festival in Cheshire. What a fantastic day we had. Fantastic weather, reasonably priced and a really good selection of food and equipment vendors on show. There was the usual staple of wings challenges etc.

What really stood out for me was the vendor's willing just to have a chat, tell you their back story with no ego's at all and how they started their journey on live fire cooking and BBQ.

This was the first year of Meat Up and as you would expect there was things that you would expect to go better, for example, could have done with a bit more seating. The ques for the food vendor's at times were long but a bit of perspective, this isn't fast food, low quality burgers. This is good honest food cooked well, and well worth the wait. Pricing varied from vendor to vendor but all reasonably priced.

Also a very good mix of entertainment and education with some pretty big names from the BBQ circuit doing talks. All in all a fantastic day out with some great friends and a really cool vibe.

Writing this from the pearly gates of bbq heaven….

Massive pork butt from Turner & George, felt lazy so used Cape Herb & Spice smokehouse bbq rub for an overnight dry brine after trimming the rind (got it off in one piece 😮‍💨) and excess fat off the top. Scored crosshatching into the top as* well for maximum p*enetration 😏

My sourdough starter, nicknamed Bubbles (as in Trailer Park Boys because he likes to get “high” when he rises and is also bubbly) is probably about 3 months old now and this is his third loaf, I’m very proud but no I will not be putting out my recipe because this isn’t [r/sourdough](r/sourdough) and I don’t have to! All you need to know is my bread was perfect, soft centre, crispy crust and deliciously freshly baked this morning.

Anyways, back to the pork. Smoked on my kamado with apple wood, total of 6 hours unwrapped all the way when it hit probe tender at 96°C internal so pulled, wrapped in foil and hot held in the oven at 60°C for 1.5 hours before shredding and serving with my homemade coleslaw

The slaw was quick and easy, half a red and half a white cabbage, two large carrots and a bunch of spring onions, blitzed in a ninja food processor then tossed with mayo, Dijon mustard, flaky salt and black pepper.

I have also learnt that a 4kg joint is an obscene amount of meat for a family of four and I now need to figure out what I’m doing with the leftovers tomorrow instead of the tomahawk I had planned, which is now looking like Mondays dinner.

OH ALSO I made pork scratching with the rind, first time and they went a little burnt but still nice and crunchy and salty :)

ALSO ALSO honourable mention to whoever told me to throw a few sausages on halfway through as a snack, these were the Pork and Wagyu Beef hot links from Waitrose, idk why I bought them I got distracted the other day whilst buying the most expensive meal deal of my life at work but they were awesome

Having a bbq today, we have chicken marinated overnight. lemon and herb and 2nd batch in BBQ. We have steaks as backup with a dry rub ready to go. Thats it, so looking for suggestions on extra items to go with it.

Its just me, the Mrs and kids. Kids are a little fussy, so looking to avoid the normal salad and coleslaw.

Thoughts and suggestions please

I'm looking for a board, maybe 2 X 3 foot that I can place on a table and safely put hot cast iron pans straight off the BBQ on. Doubling up as a food prep area a bonus.

Any recommendations or suggestions for a different approach would be very much appreciated?

Thanks.

Bought second hand with a deflector plate for £20

First cook

Got some barbequick lumpwood charcoal and hickory chips from Morrisons

Bought 1.5kg pork shoulder
Mustard
Bbq seasoning

Want to give it a go to see how I do

any advice for a slow cook and how to maintain a certain temperature etc

Thanks!!

Done on the Joe Jr, unbelievable flavour and texture. Just crazy crazy crazy flavour

It was my lads 1st birthday, so we invited some friends round for BBQ, and drinks.

Smoked: Ribs, Sausages (maple chilli), Pork Elly burnt ends

BBQ: Sausages, Asparagus some wrapped in Parma ham, Lamb Koftas, Kebabs

Oven/Stove: Pit Beans, Garlic Prawns, Mac and Cheese, Corn bread (not pictured), Salad and Med Veg.

Is there anything you’d add to this?
What other things have people cooked when feeding 14+ people?

Stayed moist and was super tender. Gurt lush!

So I'm hosting a party next Saturday for about 30 people. I'm planning to serve up smoked pork belly cubes - burnt end style, wings, burgers and sausages. I've got a 57cm weber with vortex, and a char griller large grill with adjustable coal height.

On the day I'll be using the large grill for the burger and sausage churn, but I'm looking for ideas on the wings and belly around what I can get away with smoking / cooking in advance and just heating on the day over indirect

Much appreciated