Pics from the barbecue that Danielle and I put on yesterday. There’s more on flickr.
- Guacamole deviled eggs
- Barbecued beef ribs with Meathead’s big bad beef rub
- Kentucky bourbon barbecue beans
- Light brioche burger buns to go with a steak and stilton burger from my local butcher, Douglas Willis
- Corn on the cob (token vegetable to break up the meatfest a little!)
- Grilled pineapple, marinated for four hours in Sailor Jerry rum and brown sugar with a dash of lime juice
- Light, airy pound cake
This was a lot of work — we both pretty much cooked all day from 9am until our guests arrived at 7pm. The ribs took four hours on the barbecue at a steady 110 deg C, which is my first experience of running a charcoal grill for that long. I basically did as I was told and it worked very well indeed. My confidence is growing. My next step might be a pork shoulder (eight hour or so cook time…)
Not everything was perfect. There was a partial consensus around the table that the beef rub is too peppery, so I’ll tone that down next time. I also hit a stall with the meat — I couldn’t get the internal temperature up above 74 deg C, when ideally I would have been aiming for 82 deg C. So some of the collagen wasn’t entirely rendered out. The beans were a little bit tough, despite a near-two-hour cooking time that should have been ample for tinned beans. And the barbecue didn’t have enough heat left after we’d finished the main course to put good sear marks on the pineapple. The deviled eggs, however, genuinely were perfect (and oh-so-pretty).
Still, these are nitpicks compared to what could have gone wrong. Overall, I feel like yesterday was one of the most technically challenging meals we’ve attempted, and I’m overjoyed with how it came out.