BBQ/churrasco season 2019

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#2579361 5-Oct-2020 08:17

Paul1977:

If you're looking at a reverse sear, have a look at dry brining as well.

EDIT: you want 24 hours for a dry brine ideally.

I've done some dry brining but I found it changes the texture of the meat. Am I using too much salt?

Mike

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#2579406 5-Oct-2020 09:13

MikeAqua:

Paul1977:

If you're looking at a reverse sear, have a look at dry brining as well.

EDIT: you want 24 hours for a dry brine ideally.

I've done some dry brining but I found it changes the texture of the meat. Am I using too much salt?

Or potentially the wrong kind of salt. I use Kosher Salt almost exclusively in my cooking, especially for stuff like this, and yes, it is possible to "over salt" when you dry drine, as I learned this very weekend. I personally wouldn't consider table salt for this.

A generous sprinkle of larger crystal salt should do the trick. I've never had it change the texture, but then I don't tend to dry brine for long periods anyways. 12 hours is usually plenty for me.

https://www.marthasbackyard.co.nz/product_info.php?products_id=2554

Alton Brown (Not NZ's Al Brown) switched me onto it.

MikeAqua

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#2579416 5-Oct-2020 09:23

networkn:

Or potentially the wrong kind of salt. I use Kosher Salt almost exclusively in my cooking, especially for stuff like this, and yes, it is possible to "over salt" when you dry drine, as I learned this very weekend. I personally wouldn't consider table salt for this.

A generous sprinkle of larger crystal salt should do the trick. I've never had it change the texture, but then I don't tend to dry brine for long periods anyways. 12 hours is usually plenty for me.

https://www.marthasbackyard.co.nz/product_info.php?products_id=2554

Alton Brown (Not NZ's Al Brown) switched me onto it.

Thanks. I used flake salt, so possibly did over-salt. I'll have another go.

Mike

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#2579418 5-Oct-2020 09:25

MikeAqua:

Thanks. I used flake salt, so possibly did over-salt. I'll have another go.

Check this out:

freitasm

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#2579431 5-Oct-2020 09:48

MikeAqua:

Thanks. I used flake salt, so possibly did over-salt. I'll have another go.

You don't want flake or table salt. You don't need to go kosher salt way - you can use the cheaper rock salt like Cerebos (Countdown).

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#2579552 5-Oct-2020 13:50

freitasm:

MikeAqua:

Thanks. I used flake salt, so possibly did over-salt. I'll have another go.

You don't want flake or table salt. You don't need to go kosher salt way - you can use the cheaper rock salt like Cerebos (Countdown).

OK I have a few bags of rock salt so I'll give that a bash.

Mike

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#2579701 5-Oct-2020 18:16

Well I got treated to a great BBQ in the weekend. My brothers and nephew-in-law cooked up a storm. Two pork shoulders in the tall BBQ, smoked ribs in the drum style BBQ and lamb shanks in the camp oven. Then they set up a plate over the fire and another Webber BBQ for chicken, potato's and sausages.

We booked him in for next year :)

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#2598310 5-Nov-2020 14:44

I have read/watched many reviews on the Berkshire Pork, which is a rare breed in NZ (More popular in USA and UK) but said to have a unique taste. I have found a place in Northland who do it (Woodys) and ordered some Pork chops and Pork Belly.

I'll cook the Belly on the BBQ at a low temp, say 225/250F for 3 Hours seasoned with just salt and pepper. I have done this a few times, really let's the flavour of the meat speak for itself.

I'd dearly love to find Iberico Pork Chops here, even imported, apparently the Wagyu of Pork, but I've never found a source.

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#2612581 29-Nov-2020 10:47

We have done another one yesterday, @Nate came down, plus @sbiddle, @scottjpalmer, @dratsab, @michaelmurfy and a few other friends.

@sbiddle was calling this a Socialist Churrasco because of the red wave - so we took the opportunity to present him with a commemorative picture frame from a famous image. Steve upgraded this to Communist Churrasco when we got the cuban cigars out.

We had pork, picanha, maminha (tri-tip) and fraldinha (skirt steak). We started at 10.30am and the last couples left at midnight, after the All Blacks match versus Argentina. We had two rounds of cooking so multiply these photos by two.

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#2612590 29-Nov-2020 11:02

You go the whole hog, I'll give you that!

Most of the posters in this thread are just like chimpanzees on MDMA, full of feelings of bonhomie, joy, and optimism. Fred99 8/4/21

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#2612614 29-Nov-2020 11:38

BBQ on a sunny (windy) Saturday... few friends over.. was really nice :)

Picanha, Chicken hearts, Cheese, Brazilian Sausage, Chicken, Onions (And of course the "mate" which is also in the picture).

Lucas

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#2612709 29-Nov-2020 18:09

freitasm:

We have done another one yesterday, @Nate came down, plus @sbiddle, @scottjpalmer, @dratsab, @michaelmurfy and a few other friends.

Yep wife and I flew to Wellington just for meat. That's how good it was.

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#2616747 5-Dec-2020 18:28

Anyone got tips for rotisserie using a back burner? Just got a new Masport so will be one of the first things I try.

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#2616748 5-Dec-2020 18:35

panther2: Anyone got tips for rotisserie using a back burner? Just got a new Masport so will be one of the first things I try.

Pork scotch fillet or loin roll with crackling is awesome on the rotisserie. Leave it uncovered in the fridge overnight to dry out the skin, rub with lots of salt.

Before you put it in get the BBQ hot with all burners going, put the roll with a drip pan underneath then switch off all the burners except the back burner after about 10 minutes.

You'll want a roll of butchers string for the rotisserie, it really helps with getting things balanced.

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#2617086 6-Dec-2020 18:04

I did something a bit different this weekend - pizza on the Weber. I have a bbq pizza over that I've only used on the gas BBQ before. We made the dough from scratch and the kids enjoyed the whole yeast process.

For a first go it worked really well, there were a couple of charred bottoms until I figured out the temp control but all in all it was really successful and good fun.

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