British BBQ Society Forums

MrJaba wrote:Does anyone have any clues as to why, the temp on the bbq is dropping even though the vents are fully open and there's plenty of fuel?? Very confused!!

Outside temp will affect it and can't remember if last night was windy or not but weather has a massive effect.

MrJaba wrote:Next question!

Pork is done a little early.. so is there such a thing as too rested? says to rest it for an hour, but guests aren't arriving until 1pm.. is this going to ruin the pork? It's wrapped and in a cool box.

Thanks for the advice chaps.. bit o' panic setting in!

Wrap it in a load of oil, some warm towels and put it into either a coolbox or cool bag. Will be good for a good while (I have left it rest like that for over 4 hours in the past and meat was perfect.

Ah that's good to know, thanks for that.

Ok, here's a pic before wrapping and going into cool box.

ConorD wrote:

MrJaba wrote:Does anyone have any clues as to why, the temp on the bbq is dropping even though the vents are fully open and there's plenty of fuel?? Very confused!!

Outside temp will affect it and can't remember if last night was windy or not but weather has a massive effect.

It was pretty damn cold, but not a lot of wind here. Thanks for the reply, I guess the combination of the cold and 7kg of meat will be a bit different to what I'm used to!

Ok so the brisket finished early too, it's now resting in the coolbox as well, here's a pic:



Look ok? I had a bit of burnt ends and it was amazing, very pleased with that bit, just hoping the rest isn't overcooked.

Tom

Looks great Tom, hope you enjoy the meal!

Toby wrote:Looks great Tom, hope you enjoy the meal!

Thanks Toby! It actually turned out really well, had a great flavour and passed the pull test nicely. And oh the burnt ends!! I'm not sure if I managed to find the point exactly but they were delicious will post a pic of them tomorrow, damn I'm tired now after about 1 hours sleep.

Ah couldn't resist!