Friday, 26 October 2012
Sunday, 14 October 2012
Pastrami is a prepared meat that I have always really enjoyed and fell in love with at Katz Deli in NY, succulent, served with pickles and mustard on rye bread. I had a few pieces of brisket point left over from a competition. This does take a few days to prepare, but is well worth the effort.
Sunday, 23 September 2012
Manufacturer: BBQ Guru
Whilst the first part of this review (Review Part 1) focused on the general operation of the CyberQ Wifi, this part of the review focuses on the Wifi capabilities and its usage. The second part of this review examines the communications protocol and to be fair is a bit geeky (you have been warned!).
The CyberQ Wifi supports two modes of connectivity:
Ad-Hoc - This is the default behaviour of the CyberQ. In this mode, you do not need a router, simple connect your device to the existing SSID (Defaults to - "My CyberQ Wifi" & WPA2 password of "1234abcdef"). Open your browser and connect to http://192.168.101.10. As an aside, both my Android tablet and Windows Phone 7.5 could not connect to the Ad-hoc network, but I had no problem with my laptop and an Android phone.
Infrastructure Mode - This requires an existing Wifi network and a little more effort. On my network, the device connected with no issue and picked up its IP address from my router, which I browsed to using a web browser.
1.) User Interface
When you connect to the device (through a web browser) and you are presented with the home page. This shows the temperature of the cooker, the 3 probes and the fan output. In addition to this the main page allows the user to set the values and update the the head unit. This page refreshes ever 5 seconds (but this can be updated in the units settings)
Monday, 27 August 2012
Manufacturer: BBQ Guru
As a UK based BBQ competition team we do not use any force draft methods during our competition cooks, and I would say our approach is contrary to most teams. One of the tasks I set myself was to investigate the various force draft products to see how much this affects the consistency of the cooks. There are a myriad of options available, but I settled on the CyberQ Wifi unit due to its ability to communicate via Wifi (I will discuss more about this in the next review). This unit cost $399 + delivery (I delivered to a friend in the US whom brought it back for me, but the great people at BBQ Guru will happily ship it for you). On initial review this looks more expensive that its direct competitor, the Stoker from Rocks Barbecue. However once you price up the equivalent fan, probes and holders the cost of a similarly priced package is within $20. The only obvious benefit of the stoker is that it can control more than one pit. The BBQ Guru can only control one pit.
The unit I purchased was for usage on a WSM and it came with the appropriate fittings - The box included the following -
3x Food Probes (The default lenght is 6 ft, but I do recommend the larger 8ft probe length)
1x Grate Probe (Similarly, the default is 6ft, I upgraded to the 8ft) with an alligator clip
1x 10cm Fan (With baffle connector for a Weber Smokey Mountain)
1x Head Unit (This comes in a nifty little foam pouch to protect it)
1x Head Unit holder (This can be bent/fitted to your various cooker)
1x Power adapter (110/220 volt) - I had to buy a US/UK plug adapter seperately
1x Manual and 1x piece of heat resistant tape
Tuesday, 29 May 2012
Date: 14/15th July 2012
The International BBQ Network have announced that Harry Soo from 'Slap Yo Daddy' is going to be putting on 2 BBQ courses on the 14th & 15th July, the very first time he has run his course outside of North America!
Harry Soo is one of the US's most successful pitmasters with 22 Grand Champions (ie wins) in 4 years, making him and his team one of the most prolific winners in recent history (he was a firm favourite in the 'BBQ Pitmasters Series' on the Discovery channel. In a no holds barred session, Harry will be imparting his BBQ techniques and tricks to the class. BBQ Fanatics have already registered their interest and cannot wait for this session!!
Verdict: BOOK NOW! (Link to IBQN Details)
Monday, 28 May 2012
Thursday, 17 May 2012
Location - Kings Boulevard, NC1, near Kings Cross St Pancrass
The challenge - A massive pulled rib pork bun called "The Rib Man Roll"
I met Mark (aka @TheRibman) around 12 on a gloomy Thursday lunchtime, he was very spritely for a man that had been cooking since 4am, over 100 racks of prime pork baby back ribs. He was surrounded by black camouflaged Weber Q200 (or Q300)'s that have seen some serious action, they seemed to glare back at me. Twitter has been alight with the behemoth of a bun selling for the princely sum of five of her majesty's English pounds - I had to try it as I was in the area.(Check out Eat.St for a host of other awesome street foods)
I was greeted by Mark and his team and had the option of having the pulled ribs on a bun or on a wrap, whilst the wrap option may be a healthy option, I doubt it would have survived from the onslaught of the massive handful of pulled ribs placed on it. The meat is slow cooked over many hours and then pulled off the bone, similar to pulled pork, the same process, alot more love, and as a result, a magnificent end product.You have 2 more options, Marks homemade BBQ sauce or his HolyF&ck sauce, made from Devonshire grown Scotch Bonnets and Naga Jolokia (aka The Ghost Chili).
Monday, 7 May 2012
- WD40 to make a clean cut with the drill
(A note on drilling into the enamelled WSM steel, if you constantly drip WD40 as you're drilling, the filings cleanly grind away the coating so you get a clean(ish) hole with little chipping)
Friday, 4 May 2012
Wednesday, 2 May 2012
Date: April 28, 2012
Location: Leighton Buzzard
Activity: Download of Dr BBQs Competition BBQ techniques into my brain.
Dr BBQ (not a real doctor; real name, Ray) is a veteran of the competition BBQ scene in the US, and a judge at Grillstock where we’re competing this year (King of the Grill), so when we heard that he was giving a competition BBQ class in the UK, we pre-ordered a ticket.
Tuesday, 1 May 2012
Eng - Upstart "Patty n Bun" aka PnB, No address (yet), London, UK
PnB got off to a flyer with some crispy, smoky tomato covered chicken wings. Delicately spiced, fall off the bone chicken and smothered in sticky sauce. A 2 portion double tap, leaving SnW a bit rattled.
Sunday, 11 March 2012
The IBQN has released a number of training videos which are worth a watch.
Watch out for the blood clots video in the future.
Thursday, 12 January 2012
Location: The corner of Ganton / Newburgh street, Soho
On Monday evening Ben and myself were privileged to be invited to a preopening night at Pitt Cue Co’s new home (and its not a van under a bridge). On first impressions, let me just say, Barbecoa, Bodeans, best to pack your bags and ship out, there's a new BBQ Sheriff in town and its called Pitt Cue Co…. bang bang.