British BBQ Society Forums

Hi,

Maybe a bit early but what are people planning to make for Christmas Dinner.

Last year I did Turkey in my ProQ but fancy making something else. Any recommendations?

Thanks all

I'm considering doing a Turkey in the ProQ. I brine the turkey every year - which helps with moistness. Rather than low-and-slow, I thought perhaps i'd just open all the vents and let it go - with some wood for smoke flavour. Worst case scenario, I finish it off in the oven.

I'm going to do the traditional turkey in the oven to keep the folks happy and I'm also going to do a whole ribeye on the GMG to satisfy the smokey beef lovers

Will use a bit of OakRidge BBQ's Santa Maria or Brisket rub on the rib eye and cook at 180 until IT hits 110 then crank grill up to 350 and remove when IT hits 130 and rest for 30 mins to aim for a 140ish final IT- I prefer a just medium than med-rare for a lump of meat this big, makes it more tender IMO.

I quite fancy trying a lump of beef on the bbq. Not sure what to go for. Don't want to spend too much as there aren't too many beef eaters in my gaff. Well not medium to medium rare. Might have a few takers at medium.

Any suggestions. I do love ribeye but it night be a bit expensive for a sensible size lump.

essexsmoker wrote:I quite fancy trying a lump of beef on the bbq. Not sure what to go for. Don't want to spend too much as there aren't too many beef eaters in my gaff. Well not medium to medium rare. Might have a few takers at medium.

Any suggestions. I do love ribeye but it night be a bit expensive for a sensible size lump.

Get a tri-tip if you can find one. I went to a farm shop butcher near me and asked for a rump tail and he knew exactly what I was after and it was a decent sized lump around 2lbs in weight. Only downside of them in the UK as opposed to the US is you pay rump steak prices for them so it was £22! On a US forum I've seen people saying they pay $2.99 a lb for tri-tip...!

I've been cooking up Australian Grain Fed Picanhas from Tom Hixon http://www.tomhixson.co.uk/australian-rump-cap.html recently which are so easy to do and come out fantastic.

2hrs at 250f and then a quick sear over hot coals at the end and they come out fantastic https://www.facebook.com/BunchofSwines/ ... =3&theater

Looks good. Not too much money either. Is it basically like a rump steak?

essexsmoker wrote:Looks good. Not too much money either. Is it basically like a rump steak?

Yes, and really tasty

Anyone tried goose or duck?

I think someone asked this a while back. I just thought about the fat flaring up, but sure someone said they'd done it and it was fine.
Defo hot for crispy skin I'd say.