I'm BBQing for our Jubilee party

[Col (Shizzling)]

Cooking up a hell of a lot of meat..

5kg brisket


5kg pork shoulder - the bloody butcher boned it out for me, despite me specifically requesting the whole shoulder. Oh well, at least he charged me the bone-in price.


3kg leg of lamb with a rub that uses turmeric, cloves and cardamom. Might give it a middle eastern vibe.


2 x 2kg boned turkey breasts, wrapped in bacon for moisture retention/basting fat.


I've also got a load of sausages to do.

All the meat has been prepped and vac packed. I think I'll start cooking mid to late evening tomorrow for serving on Monday afternoon.

Need to make up some sauces and mop - maybe tomorrow morning, as the sun has just appeared.

[KamadoSimon]

That is a lot of meat - what are you cooking on?

We've got a lunch-time picnic party on Monday, so I'm cooking a pork shoulder, belly ribs & babybacks. Starting tomorrow night as well.

[FlashGordon]

Can I come lol

[Col (Shizzling)]

I've got a big smoker in my back garden that I built out of breeze blocks, metal and string.



Should be plenty of room to cook that little lot - if not, I'll break out the ProQ Frontier to do part of the cook.

[KamadoSimon]

Ah, sorry - I remember now. Still, that's a hellava lot of rack space. How much charcoal / wood will you go through to cook through the night?

[keith157]

I think you need a mystery diner and we are just down the road and have our own knives n forks (lol) The greatest of luck to you on the most special of occasions. Let us know how it went. Still love your smoker, just don't have the room

[Col (Shizzling)]

11.5 hours in and..

Pork is ready - got it foiled in a Coleman with firebricks, towels, etc to keep it resting until I pull it later.

Lamb is also done - foiled and in the Coleman.

Turkey is nearly done - maybe 30 more minutes.

The brisket is going through the stall.. ..has been sitting at 165F for about 90 minutes now. If it hasn't moved soon I might well foil it and push up the heat a bit once I get the turkey breasts out.

Oh, and I've made 3 sauces - a Memphis style sauce, a Carolina red vinegar sauce and a blow-your-head off sauce with loads of chipotle and habaneros in it for some chilli fans who will be at the meal.

[thebarbecuemaster]

the bbq sounds great but who is going to eat the habenero sauce? that stuff i can never get used to . too hot for me and most of the mexicans that i hang out in Sonora Mexico with at the tacos stands

[Col (Shizzling)]

Brits love a bit of spice. Me, I like it spicy but not ridiculous, but I have friends who will quite happily munch on raw chillies with a curry to give it extra heat.