British BBQ Society Forums

Hi pyroboris, thanks for the tips I have a thermometer gun that I use with my track car so do you think that should be ok to use for grill temps?

Also if anyone has any ideas for a menu as such because I'm stumped. There's going to be around 20 people give or take. Obviously sausages and burgers will be on it but I also want some real tasty bits. I will be using my smoker as a BBQ and another b&q bought half barrel BBQ.

Simon suggested whole chickens above, I'd agree with that if you're not practised. Also ribs are pretty easy to cook in a way Joe public like as people tend to like them on the overcooked side.

I'd suggest avoiding a long cook like pulled pork until you know how your offset behaves. But then again fortune favours the brave

I think I'm gonna go with a couple of chickens and some ribs. Anyone got any ideas for making the chicken tasty?
Also what's best to ask for for the ribs at the butchers? And hows it best to cook them?
Sorry to keep asking so many questions but as I said before I literary havnt a clue. Any bbqs I been to before I have never had to do the cooking.

Thanks

You want babybacks as opposed to prime ribs - this is what most butchers will have anyway. Have a look at some of the rib recipe & pictures in the pork section as it will give you an idea of what you want to buy as well as recipes.

With respect to chicken - again, a fair few ideas in the poultry section - but the key is cooking it to the right temperature rather than over / under doing it. If you haven't already got a meat probe thermometer, I suggest getting one. Takes the guess work out of knowing if the meat is cooked or not.

Cheers!

S.

I'm going to purchase my self a meat probe at the weekend and maybe give it a go this weekend to see get the recipe right.
It was mentioned earlier about seasoning the BBQ first what does this mean?

hey big cheese, im pretty new to proper smoking too, though i have been cheating with pulled pork etc in the oven for a while. I think my bbq is the same manufacturer as the one you listed (mine is dual chambered) If it helps you can look at my previous posts (including todays cook) I'm no expert (not even close) but if you have any questions on things I do / have learned feel free to as:

http://www.bbbqs.com/Forum/viewtopic.php?f=18&t=2084

http://www.bbbqs.com/Forum/viewtopic.php?f=18&t=2166

oh, and a probe is a must, as is a plant sprayer for some apple juice and I like a syringe for large cuts (pork and brisket)