Been bitten by the barbecue bug, or more specifically smoking using a kettle barbecue, using what's called the "indirect method".
Basically you put all the charcoal on one side, and the food on the other with a drip pan underneath. Then you regulate the temperature (using the air vents) to between 200F - 250F and cook the food for more than 4 hours with the lid on most of the time, every so often spritzing the food with a spray of apple juice and water to ensure it remains moist and doesn't dry out.
I bought myself a Weber One Touch kettle barbecue the other day, and today is the big test... smoked pork spare ribs. I prepared the ribs yesterday by removing the "membrane" on the back, and rubbing the pork all over with American style mustard, and then applying a dry rub (brown sugar, paprika, cayenne pepper, black pepper, salt). Left in the fridge overnight to absorb the flavours. Fired up the barbecue at lunchtime today, had some small cumberland sausage rings to cook as well, so I did them for lunch, directly over the coals.
The barbecue in action :
After 1 hour of smoking I put the cumberlands on, and they only took 10 mins to cook... and the ribs were starting to look good!
Afetr four hours of smoking... 1.5 hours to go (just in time for the England match). Have just started to baste them with BBQ sauce. Ribs are looking absolutely scrummy!
Basically you put all the charcoal on one side, and the food on the other with a drip pan underneath. Then you regulate the temperature (using the air vents) to between 200F - 250F and cook the food for more than 4 hours with the lid on most of the time, every so often spritzing the food with a spray of apple juice and water to ensure it remains moist and doesn't dry out.
I bought myself a Weber One Touch kettle barbecue the other day, and today is the big test... smoked pork spare ribs. I prepared the ribs yesterday by removing the "membrane" on the back, and rubbing the pork all over with American style mustard, and then applying a dry rub (brown sugar, paprika, cayenne pepper, black pepper, salt). Left in the fridge overnight to absorb the flavours. Fired up the barbecue at lunchtime today, had some small cumberland sausage rings to cook as well, so I did them for lunch, directly over the coals.
The barbecue in action :
After 1 hour of smoking I put the cumberlands on, and they only took 10 mins to cook... and the ribs were starting to look good!
Afetr four hours of smoking... 1.5 hours to go (just in time for the England match). Have just started to baste them with BBQ sauce. Ribs are looking absolutely scrummy!
Steve
2004 MG ZT+ CDTi 135
2004 MG ZT+ CDTi 135
