1st real barbecue of the year

[dks]

Barbecuing 2 pork shoulders, using my large cettle grill.

The whole process should take several hours.

All I do is baste every so often and add charcoal.

Using Smoky Hales book for guidance, allways!

[tattoosteve99]

Mmmmm now where did you say you lived ??

[dks]

Mmmmm now where did you say you lived ??

I am sure you people in the States can make a much better barbecue than me Steve!

[dks]

so far... small flame-up an hour ago burned some of the outside layer but no big deal.

Teething problems as it is the first real BQ of the year and I am using old moist charcoal

[David]

Sounds good. What time is supper being served?

[Zed]

Hmm i want to get mine out now, im off to see if i have some cole 

[dks]

Sounds good. What time is supper being served?

I have no idea..   
These joints are huge! Usually around 5 hours, maybe 7 this time.. I use a meat thermometer to know when they are ready. Spare ribs are easy to see when they are cooked, but a joint...

But it gives me a chance to drink lots of beer, as I keep an eye on it.

[Zed]

fire is stoked   

[dks]

fire is stoked   

Burn the witches!!!!
 

Mine has been going for over 8 hours, food still not ready. Luckily I have lots of beer !

[dks]

Still going on.... should be finished by the time I go to bed.. 

[Sparky415]

fire is stoked   

Burn the witches!!!!

Mine has been going for over 8 hours, food still not ready. Luckily I have lots of beer !

That’s frowned upon around here nowadays 

I'm hungry now 

[dks]

That’s frowned upon around here nowadays 

I am sure you remember the olden days, sparky....   

 


should be ready in a bit...  I have forced myself not to nibble too much all day, so 

[Sparky415]

That’s frowned upon around here nowadays 

I am sure you remember the olden days, sparky....   

 


should be ready in a bit...  I have forced myself not to nibble too much all day, so 

The good old days when the world was flat an I had a six pack 

[captain spaulding]

I love a good BBQ. We use the grill year around were I live. I had the BBQ going in the rain just a few days ago.  That pork shoulder was looking pretty good. 

[Zed]

mine took ages to warm up as well,  but got there in the end, no beers though not even one can of guiness  oh well food was nice and the girls loved it,



Gorgia 4 amazed me buy going to get her MT as the handle came off her bubbles thingy  so she needed to get the other part out and needed pliers, chip off the old block 

[dks]

The great thing about barbecues is that they are allways fun!

Mine is finished now; took about 10 hours.
Next time I am doing ribs; 2 hours and they are ready 

The 1-2cm red line you see around the outside layer of the meat, as it is being sliced, is the smoke and baste that have infused the meat. Allways a good sign to see.

[Zed]

The great thing about barbecues is that they are allways fun!

Mine is finished now; took about 10 hours.
Next time I am doing ribs; 2 hours and they are ready 

The 1-2cm red line you see around the outside layer of the meat, as it is being sliced, is the smoke and baste that have infused the meat. Allways a good sign to see.

   that looks very nice mate 

[Vladimir]

+1

[captain spaulding]

MmMmMmMm.............     

[sergemaster]

Dittos, we just purchased a BBQ system called "The EGG" that cooks as well as smokes, I recommend it!

Cheers,
Serge