The bbq photo & recipe thread

[illmonkey]

Glad it worked out Nebby.

Chris, is that a home made one? It’s been on my todo list for some time, looks like they work well!

Maybe don’t put nan in the tandoor though

[Chris Stott]

illmonkey said:

Glad it worked out Nebby.

Chris, is that a home made one? It’s been on my todo list for some time, looks like they work well!

Maybe don’t put nan in the tandoor though

Those croquets do look perfect.

Yeah, homemade… mostly from 3 plant pots. Not my idea… saw a video on YT… super simple to make with the right size pots, a drill and an angle grinder.

Grrrt… naan

[nebpor]

Nicely done - if we ever get this kitchen and garden done I’m getting a tandoor!

[illmonkey]

Chris Stott said:

illmonkey said:

Glad it worked out Nebby.

Chris, is that a home made one? It’s been on my todo list for some time, looks like they work well!

Maybe don’t put nan in the tandoor though

Those croquets do look perfect.

Yeah, homemade… mostly from 3 plant pots. Not my idea… saw a video on YT… super simple to make with the right size pots, a drill and an angle grinder.

Grrrt… naan

That’s the ticket, seems simple enough, when I find time I shall procure the necessary. Thanks

[sherman]

A Nan with a Naan

[Chris Stott]

nebpor said:

Nicely done - if we ever get this kitchen and garden done I’m getting a tandoor!

If I get enough use out of this one I might invest in a Puri… but they are best part of €800 delivered here in Spain

This one cost about €80, including the fancy wrought iron stand. Hardest part was finding the right combination of plant pots… and I had to order the vermiculite off Amazon. Less than an hour to put it all together.

[Gone a bit AMG]

I’ve just been gifted this large portion of pig!

It’s currently frozen and will remain so for a bit. But the BBQ masters on here what would you do?

Obviously it can’t be refrozen once defrosted so I’m wondering given I’ve a vacuum sealer, and it’s screaming pulled pork to me can I freeze the cooked pulled pork and just defrost and use once reheated?

Thoughts?

[Sway]

Yep, we do that quite often, and it works well. Maintains texture/flavour and merely needs to be 'boil in the bag' to reheat.

[Deesee]

Gone a bit AMG said:

I’ve just been gifted this large portion of pig!

It’s currently frozen and will remain so for a bit. But the BBQ masters on here what would you do?

Obviously it can’t be refrozen once defrosted so I’m wondering given I’ve a vacuum sealer, and it’s screaming pulled pork to me can I freeze the cooked pulled pork and just defrost and use once reheated?

Thoughts?

If it’s boned and rolled (I think that’s what the label says)




https://www.bbcgoodfood.com/recipes/italian-style-...

Did a similar one a Xmas.

[eps]

14 kilos!!

I used this recipe for porchetta but not fennel pollen https://www.christinascucina.com/porchetta-authent...

Used something like this for the timing https://www.weber.com/AU/en/recipes/pork/perfect-p...

i.e. 1 minute per millimetre.. But that piece you've got looks like a beast!

I'd definitely go fennel + salt and pepper and maybe some cider of some description or apples chopped up, but not too much.

If you can unroll it and get a lot of that inside then great.

You might need an industrial strength spit for it though!


ETA : I wouldn't go garlic with that

[Gone a bit AMG]

Deesee said:

If it’s boned and rolled (I think that’s what the label says)




https://www.bbcgoodfood.com/recipes/italian-style-...

Did a similar one a Xmas.

It is boned and rolled. I’ve done plenty of pulled pork but that looks great. Thanks.

[eyebeebe]

Is it a genetically modified super pig?

Pork shoulder equals pulled pork in my book. The only question would be cooking time. It might take about 3 days! (Slight exaggeration)

[seefarr]

Might be easier searching in Freedom Units for pulled pork which would be 30lb. Here's a guy who did that cut in two chunks which took 35 hours.

https://eggheadforum.com/discussion/39098/30-lb-po...

[Turn7]

eps said:

14 kilos!!

I used this recipe for porchetta but not fennel pollen https://www.christinascucina.com/porchetta-authent...

Used something like this for the timing https://www.weber.com/AU/en/recipes/pork/perfect-p...

i.e. 1 minute per millimetre.. But that piece you've got looks like a beast!

I'd definitely go fennel + salt and pepper and maybe some cider of some description or apples chopped up, but not too much.

If you can unroll it and get a lot of that inside then great.

You might need an industrial strength spit for it though!


ETA : I wouldn't go garlic with that

Fennel and pork is just a marriage made in heaven...

[eps]

Tried a rack of ribs on the barbecue, as always the quality of the meat determines the end result. Which was amazing!!

2 hour barbecuing time!! Prepped the meat in the morning.

Nice cut of meat with very little work for me to do Just a quick removal of some of the silver lining, but there really wasn't much on there.



Pepper, Pork seasoning, Schwartz BBQ seasoning, a little Cayenne, some Paprika and a little soft brown sugar (should have done more of this).



On the barbecue






The end result - minus some which had already been scoffed!! Always a good sign

Self basting, the meat was soft, juicy and with a thin flavoursome crust



I did add a little Korean BBQ sauce mid barbecue, which I think added very little and some more sugar, but I think this was too late - the meat liked the sugar being added before, with the seasoning and spices. I probably could have secured the rack a little better, pierced it through a couple of times, but in the end it made very little difference to the end result. Mrs eps reckons we should do these again for the weekend, but with 30+ people coming I can't devote 2 barbecues just to ribs, for 2 hours!! But will definitely do them again

[UTH]

Given July seems to be a case of grabbing any chance of nice weather to BBQ, I'm attempting a healthy BBQ tonight.

Homemade Turkey burgers, done them before luckily so I know they're pretty nice: https://www.delish.com/cooking/recipe-ideas/a19664...

Never tried these though: https://www.heckfood.co.uk/pages/chicken-italia-ch...

I fear the 'sausages' will be a disappointment from the usual pork choice, but can't argue with the reduction in calories, fat etc.

Wishing I'd remembered to get corn, although I usually cover it in butter.....

[eps]

UTH said:

Given July seems to be a case of grabbing any chance of nice weather to BBQ, I'm attempting a healthy BBQ tonight.

Homemade Turkey burgers, done them before luckily so I know they're pretty nice: https://www.delish.com/cooking/recipe-ideas/a19664...

Never tried these though: https://www.heckfood.co.uk/pages/chicken-italia-ch...

I fear the 'sausages' will be a disappointment from the usual pork choice, but can't argue with the reduction in calories, fat etc.

Wishing I'd remembered to get corn, although I usually cover it in butter.....

I did some sausages over the weekend as well - our local butchers own, standard ones. Which were great.

Plus did some 'Corn Ribs' a bit faffy, had to slice the corn in half and then half again, lengthways, but with a bit of tweaking should be quite tasty - just need to watch the heat as well!

[nebpor]

Desperate measures here in Argyll to get the coals white in the rain!

[UTH]

UTH said:

Given July seems to be a case of grabbing any chance of nice weather to BBQ, I'm attempting a healthy BBQ tonight.

Homemade Turkey burgers, done them before luckily so I know they're pretty nice: https://www.delish.com/cooking/recipe-ideas/a19664...

Never tried these though: https://www.heckfood.co.uk/pages/chicken-italia-ch...

I fear the 'sausages' will be a disappointment from the usual pork choice, but can't argue with the reduction in calories, fat etc.

Wishing I'd remembered to get corn, although I usually cover it in butter.....

I can confirm that again I am very happy with that burger recipe, but those sausages are not exciting at all.

[eyebeebe]

Cedar plank salmon tonight. Basted with butter, lemon juice, soy sauce and parsley. I can confirm that Aldi planks at a third of the price do the job as well as Weber ones.