Barbecue Dilemma

[pacharan]

Need advice on indirect grilling.

Tried bbqing a big piece of pork belly at weekend.

Recipe said bbq it for 10 minutes each side to get it crisp then stick it on a roasting tray and put bbq lid on. Leave for 1 hour.

Here is my problem; I have to put enough charcoal on to keep it going for approx 1 hour 20 mins. This means that it is way too hot for the initial grilling and the meat literally incinerates.

Any advice would be welcome. I have a Weber kettle by the way.

[shaunbhoy]

Why not just strap it to the side of the exhaust of one of those hugely riveting lawnmowers you scoot around on instead?

[DaveB]

Need advice on indirect grilling.

Tried bbqing a big piece of pork belly at weekend.

Recipe said bbq it for 10 minutes each side to get it crisp then stick it on a roasting tray and put bbq lid on. Leave for 1 hour.

Here is my problem; I have to put enough charcoal on to keep it going for approx 1 hour 20 mins. This means that it is way too hot for the initial grilling and the meat literally incinerates.

Any advice would be welcome. I have a Weber kettle by the way.

Get the BBQ going with the require amount of coals, take half of them out with a coal shovel or similar, get the meat crisp, put the coals back, roast with the lid on.

[SimonMac]

Why can't you top up with new coals half way through?!

[norrahe]

Where's milan when you need him, probably busy changing his tapes.

[Halo Jones]

Gas BBQ?

[pacharan]

Why can't you top up with new coals half way through?!

Too smokey.

[northernladuk]

That was my daddy you murder!!

[bobspud]

Cute picture it would look better between two bits of bread though

The trick to indirect BBQ is to bank your coals up one side of the kettle and then place the meet on the opposite end.
When you cover the BBQ, the heat will then circulates to cook the meat. You can add some beer soaked oak shavings on the coals to give your meat the smoky taste.

I have a Weber BBQ starter so when the coals start to go cold, you have the next batch ready at cooking temperature.

Weber® Chimney Starter

[singhr]

BBQ is too fierce for pork belly. It needs 3 hrs in oven on low heat. Same with Lamb Shanks. Now a butterfly'd leg of lamb that has been soaked in cider/mustard/garlic/rosemary for 24hrs is a different kettle of fish alltogether.