British BBQ Society Forums

the wife and i decided to get one last bbq in before the autumn, so we've got about 15-20 round this afternoon/evening.

yesterday i dry rubbed three racks of ribs and a belly pork joint.





also made 2.5kg of kielbasa











i've also done some chicken kebabs and pressed some burgers for the kids and i'll do them on the charcoal grill later.

my bumpkin mate matt has recently finished building a cold smoker as he catches trout and salmon. he's given me a few nice lumps of well seasoned oak. i've only got a hand axe and by christ it's hard! i managed to get some decent chunks off though and filled the basket up for a minion method burn.





couldn't fit all the sausage in the UDS so i've lobbed a couple of links in the freezer for next time.



right, i'll foil up the ribs in about three hours time and post an update on how things are progressing.



easy now,
andy

ribs have been in foil for an hour now and starting to shrink back, i've basted them in cider again and put them back in the UDS for another hour. kielbasa also got foiled an hour ago, it is a lovely golden colour now and firm so it's double wrapped and put in a cool bag. belly pork needs at least another hour or so.



the sliding vents are great, but they aren't as air tight as a ball valve might be. a damp towel allows me complete control though, keeping things around 120-125c constantly.