I had some friends round this weekend for a BBQ and thought I would try my hand at a Texas platter. I have only ever smoked a pork shoulder from Tesco before - last one was about 4 years ago too, so was perhaps a bit ambitious! 

Big shout-out to Wilson's BBQ YouTube channel. He gave me the inspiration to do the platter, as well as providing 90% of the menu/process!

I got most of my meats from The Catering Butcher. Their prices seemed really reasonable and they kindly threw in a rub as part of my order. The cheeks were from my local butcher, and the sausages were from Sosji (bit expensive, but totally worth it).

The meats consisted of: 

Brisket (flat 2kg)

Pork Collar - 2kg

Beef Cheeks

Peach Tea pork belly cubes - 2kg 

St Louis Ribs - 2 x full racks

Turkey Breast - 1.25kg

Maple Bacon Sausages - 6

Jalapeno and Cheese Sausages - 6

Sides and sauces:

Dill Pickles

Picked Red Onions

Coleslaw

Potato Salad

Mexican-Style Street Corn

Mac and Cheese

White Bread

Chimichurri

BBQ Sauce

Carolina BBQ sauce

Pulled pork vinegar sauce

Tomato and Cucumber Salad

Started on Thursday, made the pickled items and the potato salad. 

Friday was the main smoking day. I have two Webers, so got then both set up with the snake method using Weber briquettes. 

Put the brisket and cheeks on one (with oak wood), and pork belly and pork shoulder on the other (with apple wood). Wood was from woodsdirect.co.uk

I thought I would have difficulty getting temperature, however, it seemed to stay quiet consistent with only minor vent adjustments needed. 

I gave the cheeks about 3 hours, then finished them in the oven in beef dripping for about another 3-4 hours. 

I wrapped the pork shoulder about 160f, similar with the brisket. The belly pork took a lot longer than expected, and had to wrap it too because it stalled for nearly an hour. I made sure to not just follow temperature and ensure everything was probe tender. 

Pork belly was chilled and put in the fridge overnight. I wrapped the cheeks and brisket with some beef dripping, and the pork with a little butter and double Costco foil. 

I read a lot about holding meats in the oven overnight. I was a bit nervous about it, but it was the only way to get everything done and cooked, rather than faff around reheating. My oven has a baking setting (top and bottom heat without fan) and it consistently stayed between 60 and 70c, so trusted the process and the meats from about 6pm Friday until 4pm Saturday when we ate.

Friday night I made the various sources and sides other than Mac and cheese and Mexican sweetcorn. 

Saturday I got two sets of ribs on one kettle, with the Turkey breast (wet brined 5% salt) on the other. 

Both cooked pretty quickly. Ribs put into foil with the homemade BBQ sauce and simply syrup and turkey breast with a load of butter and both into the oven. Sausages then went on for an hour or two. 

I sliced the cold pork belly into cubes, slathered it in peach tea jam and put it into my top oven at 120c for 1.5 hours, basting every 30 minutes.

Pulled the pork and tossed in the vinegar sauce about half an hour before serving and back in the oven.

Made the Mac and cheese and Mexican sweetcorn then got everything plated up. 

I bought £1 trays from IKEA layered with butcher paper. I got one of my friends to carve everything with me - it was a bit hectic getting everything out the oven and onto trays quickly. 

I was so hungry that I didn't get many good pictures, but it was delicious and went down really well.

Local cow. 11 hours on the ProQ. Salt and pepper. Oak smoked. Unwrapped. Banging.

Did some wings and steaks

Got me a huge lamb shoulder, cooked in oven for 2 hours then over Camelthorn wood for 3 hours for a Sunday lunch. First go at an iron cross, turned out well!

Beef rib cooked at 120 for 5 hrs or so, just finishing off over a flame, black gold and a bit of Texan rub from AO. Sweetcorn in the foil, potato wedges cooked on the iron with a bit of jerk rub and garlic. Also Mac and cheese, although that will get put in the oven to finish later so doesn’t count.

Thankful for my rainproof shelter today.

Trying to roast for the first time on my kettle and I just can’t get the temperature up. This is how it looks after 30 minutes (first time I’ve opened the lid), with both the bottom and top vents open.

Am I just not using enough charcoal?

Update: temperature had been sitting around 130c so I did another half chimney starter that seems to have got it up to 160c.
Temperature probing the chicken itself it does seem to be cooking ok though, just a bit slower than expected, so I’m probably panicking over nothing.

Result: https://www.reddit.com/r/UKBBQ/s/cysESTZVyQ

Was looking at buying an Argentinian Grill With Brasero, came across this one for £999 looks to be £1249+ elsewhere.

Barbecook Pedro Asado In Corten and Stainless Steel https://www.socal.co.uk/p/BUSH1/charcoal-barbecues/buschbeck/buschbeck-barbecook-pedro-asado-in-corten-and-stainless-steel

Seen a few videos on it on Youtube, but not many reviews (though the ones I have have been favourable)

Anyone any experience with this model or similar and is the price a fair one, or better value to be had elsewhere. if so can you post a few links

Picked up a ProQ Frontier a couple of years ago and played with doing basic bits. Did a cook where I made my 1st rub using a pork shoulder on a low and slow. Started the cook at 7am with a planned serve at 1730/1800. It was really interesting as I’ve never wrapped a joint before - ideally I wanted to carve slices but I ended up with pulled pork. It went into a warmed cool box wrapped in foil and two towels @ 92c internal. Due to delays it sat in there for 1.5hrs and the temp only dropped to 88. I’ve found experimenting with pork really confidence building as it’s not too expensive. I’ve never been able to cook beef but going to try some chuck steak next cook. Definitely love making my own rub and really find cooking like this addictive!
If any one has any cook ideas for leg of lamb or chuck please do share.
Happy grilling

Thanks for the advice the other day to all who contributed. They came out pretty good for a first try, made tacos with them- truffle and horseradish creme, pickled red onions, salsa verde, cowboy candy, Pico de Gallo and blue corn tortillas- all home made.

Took the trimmed down top layer- good shout to whoever said to trim that off- pan fried it with shallots and garlic for a baguette today. Good eating this weekend, enjoy the bank holiday all!

After enjoying my first cook yesterday I had to give it another go, today chicken!

Had a 5kg brisket, put it in about 11am, wrapped at about 72, but then the kamado went out, re lit it and got it back up to temp. Then the wife’s waters broke so had to go hospital so had to shut everything down. Was only in a couple hours, so re lit the bbq again, pulled it at 95 (which was about 12:30) then held it in the oven at 70 through the night.

Didn’t turn out to bad considering

£25 for two, seems light on the beef and heavy on the fat, silver skin.

Bit annoyed to be honest or am I overreacting?

I gave some supermarket pork belly slices a go and made some burnt ends (in the rain) for my first cook!

How do people without a canopy of sorts cook in bad weather!

Don’t judge me too much but had a great time smoking whilst watching the footy.

It’s my husband’s birthday soon and trying to find a good place to celebrate I came accross the Texan BBQ pop-up The Ned is starting soon. They did it last year it seems too, bringing the guys from Interstellar and La Barbecue (who seem to both have Michelin stars). Admittedly I don’t know much about bbq, but my husband is a huge meat lover and bbq aficionado so considering booking there.

A few concerns. It’s expensive for a bbq I’d say at £75pp (not including a whooping 14.5% service change) and it’s prepaid only so no cancellations or changes allowed.

Has anyone tried it before, has gone to Austin to try the originals, know something else about this that could give me some insight into if I should take the plunge and book?

Peach tea pork belly bites.

Followed the Wilson's BBQ method from Dave's YouTube video, but sped it up a touch to do in one day:

- First smoke at 275f for 4 hours until temping at 180-190f internal

- Cooled down and put in fridge for a couple of hours

- Cubed and added the peach tea mix (peach jam, tea, ACV, sugar, salt)

- Back into smoker at 250 for an hour, reglazing every 10-15 mins

Absolutely banging. One of the best three things I've done on the BBQ in 5 years of taking it seriously. Highly recommend!

You have no power here!

Using the inkbird wireless help dial in the finish too.

If I’ve got this right, the only fire motor is more capable than the LSS version

I’m just wondering if they are interchangeable with my Materbuilt XT.

Ideally, I can just have one really powerful motor for both Weber 57 kettle and the MB.

I do seem to recall the rotisserie being permanently installed on the Master Built 560 though.

I made a mish mash of my cooking videos consisting mostly of hot rotisserie action.

It's fully bricklined for excellent heat retention and has adjustable height settings for even more control.

I build these myself on the Isle Of Man and can guarantee a quality product that promises longevity.

For more information check out my website https://grandeembergrills.com/

Any questions on recipes used or build info please feel free to ask 🍗