The bbq photo & recipe thread
Discussion
witten said:
wsurfa said:
Big k direct is still my fave - usually this one https://bigkproducts.co.uk/products/dura/
+1 for this.
4 hour hickory smoked Brisket eith an English mustard coating and chilli,paprika,garlic, soft brown sugar, mustard seed, salt , pepper rub 
Thickened the juices into a nice gravy/sauce with a bit of bisto, tomato puree, sugar, apple cider vinegar, worchestire sauce, lemon juice
Served it in some ciabatta rolls with phillidelphia cheese, bbq'd corn on the cobs and potato wedges
Thickened the juices into a nice gravy/sauce with a bit of bisto, tomato puree, sugar, apple cider vinegar, worchestire sauce, lemon juice
Served it in some ciabatta rolls with phillidelphia cheese, bbq'd corn on the cobs and potato wedges
eyebeebe said:
sc0tt said:
What are you in for? Prison or NHS?
Mock the plating, but it was so good I cooked it again for lunch today (actually the pork came as a double pack). Cooked to medium by temperature rather than following the recipe made it even better. Just started a thread before realising this might be a good question for this thread ....
I have a load of Spanish Croquettes in the freezer I need to use up. They don't really work shallow fried, but I don't want to deep fry in the house given the smell.
It struck me I could use my cast iron frying pan on top of the charcoal grill and do it that way. Put half an inch of oil in and cook them that way.
I have a thermometer so can figure out the temp (150-190C seems to be the range for deep frying)
Good idea? Anyone else done it? I guess my single fear is it gets too hot and goes up in flames, but that's an easy risk given it's outside and I can keep a wet tea towel nearby biggrin
I have a load of Spanish Croquettes in the freezer I need to use up. They don't really work shallow fried, but I don't want to deep fry in the house given the smell.
It struck me I could use my cast iron frying pan on top of the charcoal grill and do it that way. Put half an inch of oil in and cook them that way.
I have a thermometer so can figure out the temp (150-190C seems to be the range for deep frying)
Good idea? Anyone else done it? I guess my single fear is it gets too hot and goes up in flames, but that's an easy risk given it's outside and I can keep a wet tea towel nearby biggrin
nebpor said:
Just started a thread before realising this might be a good question for this thread ....
I have a load of Spanish Croquettes in the freezer I need to use up. They don't really work shallow fried, but I don't want to deep fry in the house given the smell.
It struck me I could use my cast iron frying pan on top of the charcoal grill and do it that way. Put half an inch of oil in and cook them that way.
I have a thermometer so can figure out the temp (150-190C seems to be the range for deep frying)
Good idea? Anyone else done it? I guess my single fear is it gets too hot and goes up in flames, but that's an easy risk given it's outside and I can keep a wet tea towel nearby biggrin
Airfryer?I have a load of Spanish Croquettes in the freezer I need to use up. They don't really work shallow fried, but I don't want to deep fry in the house given the smell.
It struck me I could use my cast iron frying pan on top of the charcoal grill and do it that way. Put half an inch of oil in and cook them that way.
I have a thermometer so can figure out the temp (150-190C seems to be the range for deep frying)
Good idea? Anyone else done it? I guess my single fear is it gets too hot and goes up in flames, but that's an easy risk given it's outside and I can keep a wet tea towel nearby biggrin
https://www.pistonheads.com/gassing/topic.asp?h=0&...
nebpor said:
sherman said:
Definitely notA croqutte works well in an airfryer and doesnt have the smell or fire risk that you are considering?
Fired up the home made tandoor for the 2nd time… made a couple of minor additions since last time - a catch plate underneath and cut another pot base down to make a ridge for the skewers to rest on.
Even with the cheap s
t charcoal I bought to test it with it gets decently hot… now I know it works, I’ll get some proper bricks and it should get up to c.450* and hold its temperature better…
2 day marinade chicken tikka using an Al’s kitchen recipe, and a beef shish (would prefer lamb, but just can’t get lamb mince here).
Chicken in
Took around 10 mins
Served as kebabs with flat breads, some salad and home made raita.
Chicken was fabulous… lovely and juicy.
Going to try nanns next time.
Even with the cheap s
t charcoal I bought to test it with it gets decently hot… now I know it works, I’ll get some proper bricks and it should get up to c.450* and hold its temperature better… 2 day marinade chicken tikka using an Al’s kitchen recipe, and a beef shish (would prefer lamb, but just can’t get lamb mince here).
Chicken in
Took around 10 mins
Served as kebabs with flat breads, some salad and home made raita.
Chicken was fabulous… lovely and juicy.
Going to try nanns next time.
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