[Food] The Barbeque Thread

[Official Old Man]

Just back from Tesco. £70 on racks of ribs (4 x £4, chicken stuff, more chicken stuff, 20 Burgers, 24 sausages and some sort of beef kebabs. That's the weekend sorted on the Ninja.

 

[Tom Bombadil]

Just used my ninja bbq to smoke some chicken thighs, then used the grill setting to cook some corn on the cob, courgettes mushrooms and bell peppers. Lovely juicy smokey thighs and really easy to use. I am happy with my purchase and looking forward to smoking everything during the summer

 

[Springal]

Got a Tomahawk to cook up tonight.

I'll be reverse searing it using my PitBoss Pellet smoker.

1 hour or so at 225F upto 120F internal then cranking up the heat and searing either side over the flames.

Did the same last night with a cote de beouf on the bbq. Reverse seared for about 40 minutes then 3 mins on each side over flames was so good.


Incidentally I normally get most bbq meat from butchers or local farms / farm shops - but we had a last minute bbq today just with burgers. It’s super annoying you can’t get burgers without additives (water, tapioca, preserves !!) only ones I could see in Waitrose was Gourmet Burger Kitchen ones. Anyone else found anything good in supermarkets ? Sainsbury’s used to but couldn’t see anything there either

 

[GOM]

Did the same last night with a cote de beouf on the bbq. Reverse seared for about 40 minutes then 3 mins on each side over flames was so good.


Incidentally I normally get most bbq meat from butchers or local farms / farm shops - but we had a last minute bbq today just with burgers. It’s super annoying you can’t get burgers without additives (water, tapioca, preserves !!) only ones I could see in Waitrose was Gourmet Burger Kitchen ones. Anyone else found anything good in supermarkets ? Sainsbury’s used to but couldn’t see anything there either

Minced beef, make your own.

 

[Springal]

Minced beef, make your own.

Difficult though - a good burger is typically a blend of minces

 

[Baldseagull]

Difficult though - a good burger is typically a blend of minces

Is it? What minces other than beef are in a beef burger?

 

[Springal]

Is it? What minces other than beef are in a beef burger?

Typically 70/30% blend of lean and fattier mince.

 

[Baldseagull]

Typically 70/30% blend of lean and fattier mince.

I see, I thought you were saying there were other meats in there.
Thanks.

 

[juliant]

Difficult though - a good burger is typically a blend of minces

Easy

450g chuck
150g flank
150g brisket
100g short rib
100g aged beef fat
50g bone marrow

Chuck it all through a meat mincer or ask your butcher to do it. Best burgers ever

 

[Seagull27]

Just bought a half-moon cast iron grid for my Kamado, looking forward to trying it with a steak tonight. Reverse seared obviously, smoked with some Mesquite chunks.

 

[Triggaaar]

Typically 70/30% blend of lean and fattier mince.

Just minced beef, that isn't too lean, is good. At least 15% fat. Not as ideal as @juliant 's mix, but it works. Smash or smoke.

 

[samtheseagull]

Anyone got a Ninja pizza oven? If so any good?

 

[Triggaaar]

Just back from Tesco. £70 on racks of ribs (4 x £4, chicken stuff, more chicken stuff, 20 Burgers, 24 sausages and some sort of beef kebabs. That's the weekend sorted on the Ninja.

Just used my ninja bbq to smoke some chicken thighs, then used the grill setting to cook some corn on the cob, courgettes mushrooms and bell peppers. Lovely juicy smokey thighs and really easy to use. I am happy with my purchase and looking forward to smoking everything during the summer

Have you tried the dehydrate function with the Ninja? The 120 C Smoker function is too hot for me for small cuts of meet.

I don't know what the differences are between the Smoker and the Dehydrate functions - whether they heat up differently or have different fan settings. I smoked some Beef Flanken Ribs yesterday - they tasted amazing, but the were too dry. I don't know if that's because I didn't spritz them during the cook (they were marinated) or because the dehydrate function actually does dehydrate. I'm hoping the former.

 

[juliant]

Anyone got a Ninja pizza oven? If so any good?

Yes. So good i have 2

 

[BevBHA]

Easy

450g chuck
150g flank
150g brisket
100g short rib
100g aged beef fat
50g bone marrow

Chuck it all through a meat mincer or ask your butcher to do it. Best burgers ever

What is the cost if you don’t mind me asking?

 

[Tom Bombadil]

Have you tried the dehydrate function with the Ninja? The 120 C Smoker function is too hot for me for small cuts of meet.

I don't know what the differences are between the Smoker and the Dehydrate functions - whether they heat up differently or have different fan settings. I smoked some Beef Flanken Ribs yesterday - they tasted amazing, but the were too dry. I don't know if that's because I didn't spritz them during the cook (they were marinated) or because the dehydrate function actually does dehydrate. I'm hoping the former.

The dehydrate function is for making jerky so i'm avoiding that. I'd recommend looking online for recipes and start simple. Also use a thermometer and cook to temperature not timing.

 

[juliant]

What is the cost if you don’t mind me asking?

Last time i asked the butcher to do it they charged about £20 which made about 8-10 burgers depending on size of patty. Trouble is a lot of butchers will refuse to mince marrow in as it can kill their mincer.

So nowadays I just buy the meat direct from the farmer up the road and mince it myself with a mincer. Helps living surrounded by fields and farmers !

 

[Triggaaar]

The dehydrate function is for making jerky so i'm avoiding that.

But what does it actually do differently? If it's just a lower temp, I'm in. There's a YT video on someone making roast beef with the dehydrate function, so it's capable of cooking, rather than just dehydrating.

Also use a thermometer and cook to temperature not timing.

I do.

 

[Withdean11]

thevillagebutchers.co.uk - where i buy a lot of my meat - currently offering 50% off on their tomahawk steaks. £19.99

 

[Birdie Boy]

But what does it actually do differently? If it's just a lower temp, I'm in. There's a YT video on someone making roast beef with the dehydrate function, so it's capable of cooking, rather than just dehydrating.




I do.

It's a lower temp, 40-90° so it draws the moisture out. Many people say it is fab doing roast beef but I did it once and it was rough. Probably did something wrong though...