Well Grolim and linkdown inspired me to buy a Weber kettle BBQ and get me grill on. I've had a good gas BBQ for a couple of years now but never really got into the Kiwi style of barbecuing:
Turn on gas > burn sausages > eat.
First thing I did in the Weber was ribs and it was an EPIC failure that I don't want to talk about EVER again
But the last two weekends I managed to cook a couple of things I've never done on a BBQ before. This weekend I did a Pulled Pork (slow smoke roasted pork shoulder roast) and the weekend before I made pizzas in the BBQ (Could never do this with my gas one!).
PULLED PORK:
Got myself a nice big pork shoulder (about 3 kg). Cut the skin off and seasoned with a basic rub:
Set the coals up in a "snake" and put some wood chips on top for smoke. I like 12 coals and put them at one end and the fire walked across the snake. Water pan in there too. I had two thermometers in there: one monitoring the temp of the "oven" temperature, the other monitoring the internal temp of the meat. I was aiming for an oven temperature of 105 C and meat was going to come off once it hit 90 C.
The coals were buring a little hot (got up to 128 C in there at one point) so I had to adjust the air vents a couple of time to bring it down. Meat is cooked in this photo ... just shy of 8 hours and you can see the coals on the left are all burned out but there is still plenty of furl on the right, even after 8 hours! I wrapped up the pork and let it rest for 2 hours in a chilli bin (to keep it warm). Then it was pullin time!!!
PIZZAS:
This was fairly straight forward: Prop a pizza stone up in the BBQ (I used an upturned ceramic pot saucer to lift it a little, might try something different next time) dump a HEAP of hot coals around the edges, heat the whole lot up for a bit and then slide your pizzas in. Once I put the pizzas on I threw a few wood chips in to give it that smokey wood fired taste
It was a great success but I think next time I'll try get it a bit hotter which will be easy case I didn't quite get all the coals lit. I was a bit impatient 
And that is that! .... I have a TON of leftover pork today too! ;P
Turn on gas > burn sausages > eat.
First thing I did in the Weber was ribs and it was an EPIC failure that I don't want to talk about EVER again
But the last two weekends I managed to cook a couple of things I've never done on a BBQ before. This weekend I did a Pulled Pork (slow smoke roasted pork shoulder roast) and the weekend before I made pizzas in the BBQ (Could never do this with my gas one!).
PULLED PORK:
Got myself a nice big pork shoulder (about 3 kg). Cut the skin off and seasoned with a basic rub:
Set the coals up in a "snake" and put some wood chips on top for smoke. I like 12 coals and put them at one end and the fire walked across the snake. Water pan in there too. I had two thermometers in there: one monitoring the temp of the "oven" temperature, the other monitoring the internal temp of the meat. I was aiming for an oven temperature of 105 C and meat was going to come off once it hit 90 C.
The coals were buring a little hot (got up to 128 C in there at one point) so I had to adjust the air vents a couple of time to bring it down. Meat is cooked in this photo ... just shy of 8 hours and you can see the coals on the left are all burned out but there is still plenty of furl on the right, even after 8 hours! I wrapped up the pork and let it rest for 2 hours in a chilli bin (to keep it warm). Then it was pullin time!!!
PIZZAS:
This was fairly straight forward: Prop a pizza stone up in the BBQ (I used an upturned ceramic pot saucer to lift it a little, might try something different next time) dump a HEAP of hot coals around the edges, heat the whole lot up for a bit and then slide your pizzas in. Once I put the pizzas on I threw a few wood chips in to give it that smokey wood fired taste
It was a great success but I think next time I'll try get it a bit hotter which will be easy case I didn't quite get all the coals lit. I was a bit impatient And that is that! .... I have a TON of leftover pork today too! ;P
