The bbq photo & recipe thread
Discussion
RevsPerMinute said:
Not so much about the food, but just a boastful post about my new folding table I made. Finally got some time to finish it and use it. It had been bugging me for ages there was no work surface to rest my beer on. Really chuffed hows it has turned out and it certainly beats putting stuff on the floor,and is fairly unnoticeable when its folded.
That's a great addition to your cooking area. Edited by RevsPerMinute on Wednesday 27th July 11:35
What metal / timber did you use?
fredt said:
Completely understandable, my point was that when people are asking basic questions, return a basic answer. Bit like when someone in a different thread asked 'how to cook a steak' - he was clearly a complete beginner to the topic and people straight away get excited about showing their skills in 'reverse sear', 'sous vide', which exclusive butter they use and so on. Not helpful. First learn things in the most basic form (which when it comes to cooking is pretty much always awesome), and then move on.
It may come as a surprise to some of you on here but I agree with a lot of what this guy has covered in the last few posts. I've enjoyed gas-cooked food this summer just as much as charcoaled. And pulled pork is both a total pain on the smoker for 10 plus hours, and always an anti climax.
Pferdestarke said:
That's a great addition to your cooking area.
What metal / timber did you use?
The frame is 316 stainless, all fixings 304, the leg polished aluminium (lighter in weight) and the wood is mahogany planks off eBay. Treated them with Osmo oil so should last a fair while.What metal / timber did you use?
Pferdestarke said:
It may come as a surprise to some of you on here but I agree with a lot of what this guy has covered in the last few posts.
I've enjoyed gas-cooked food this summer just as much as charcoaled. And pulled pork is both a total pain on the smoker for 10 plus hours, and always an anti climax.
I think the challenge that the sudden rise in popularity that BBQ is experiencing is to make sure that the same 4 recipes don't get recycled ad-infinitum. I'm bored of seeing pulled pork and brisket on menus, mine included.I've enjoyed gas-cooked food this summer just as much as charcoaled. And pulled pork is both a total pain on the smoker for 10 plus hours, and always an anti climax.
That said, I don't think I could ever get bored of beef short rib. Mmmmm, short rib.
Output Flange said:
I think the challenge that the sudden rise in popularity that BBQ is experiencing is to make sure that the same 4 recipes don't get recycled ad-infinitum. I'm bored of seeing pulled pork and brisket on menus, mine included.
That said, I don't think I could ever get bored of beef short rib. Mmmmm, short rib.
Oh fThat said, I don't think I could ever get bored of beef short rib. Mmmmm, short rib.
k off, now I'm hungry again and I've only just eaten breakfast 
I can't actually remember the last time I smoked brisket when it wasn't just so that I could chop it all up and produce a load of burnt ends......
Output Flange said:
I think the challenge that the sudden rise in popularity that BBQ is experiencing is to make sure that the same 4 recipes don't get recycled ad-infinitum. I'm bored of seeing pulled pork and brisket on menus, mine included.
That said, I don't think I could ever get bored of beef short rib. Mmmmm, short rib.
I think beef short rib is going to be the new pulled pork it seems to be everywhere at the moment.That said, I don't think I could ever get bored of beef short rib. Mmmmm, short rib.
In the name of variety we did some smoked lamb leg yesterday.
Marinaded overnight in rosemary from the terrace, Spanish mustard, chili paprika, olive oil and demerara sugar.
Cooked low and slow on the chargriller for 6 hours maintaining a steady 110C until 70C internal temp. Tray underneath to collect the juices. Almond wood used as fuel in the side fire box.
This is after the slow cook and prior to resting.
Then double wrapped and rested for 4 hours.
After resting the grill was prepared and it was seared after covering with the remaining marinade.
Rested for 5 mins and then served with new potatoes, asparagus and a red wine sauce made with the collected juices.
Absolutely delicious, moist and slightly smoked.
Marinaded overnight in rosemary from the terrace, Spanish mustard, chili paprika, olive oil and demerara sugar.
Cooked low and slow on the chargriller for 6 hours maintaining a steady 110C until 70C internal temp. Tray underneath to collect the juices. Almond wood used as fuel in the side fire box.
This is after the slow cook and prior to resting.
Then double wrapped and rested for 4 hours.
After resting the grill was prepared and it was seared after covering with the remaining marinade.
Rested for 5 mins and then served with new potatoes, asparagus and a red wine sauce made with the collected juices.
Absolutely delicious, moist and slightly smoked.
Edited by Mykap on Saturday 30th July 12:51
Wish I had taken some pics of last night effort.
Had my mate Luca over for a little bbq.
Fore rib of beef (1 rib, 1.3 kg) that after bbq-ing was smeared with garlic I had roasted on my little greek rotisserie barbi. Pork souvlaki, lamb kebabs marinated in garlic and rosemary and chicken legs/thighs in a Indian style yoghurt marinade. 1 tomato. Then of course more wine and rum then anyone should drink.
The perfect way to spend an evening!
Had my mate Luca over for a little bbq.
Fore rib of beef (1 rib, 1.3 kg) that after bbq-ing was smeared with garlic I had roasted on my little greek rotisserie barbi. Pork souvlaki, lamb kebabs marinated in garlic and rosemary and chicken legs/thighs in a Indian style yoghurt marinade. 1 tomato. Then of course more wine and rum then anyone should drink.
The perfect way to spend an evening!
Pferdestarke said:
fredt said:
Completely understandable, my point was that when people are asking basic questions, return a basic answer. Bit like when someone in a different thread asked 'how to cook a steak' - he was clearly a complete beginner to the topic and people straight away get excited about showing their skills in 'reverse sear', 'sous vide', which exclusive butter they use and so on. Not helpful. First learn things in the most basic form (which when it comes to cooking is pretty much always awesome), and then move on.
It may come as a surprise to some of you on here but I agree with a lot of what this guy has covered in the last few posts. I've enjoyed gas-cooked food this summer just as much as charcoaled. And pulled pork is both a total pain on the smoker for 10 plus hours, and always an anti climax.
ks. It's no different to people recommending wusthoff knives on the 'what knife?' threads that pop up.Yes, a 5 quid chefs knife will result in sliced chicken when used, just as a £150 knife will.
People naturally recommend quality based on experience. If a little anti-hero wants to come along and extol the benefits of budget cooking, absolutely fine! There's no need to start ranting against others though.
sidekickdmr said:
Anyone got some killer recipies for both Pulled pork and Minted Lamb?
Im not a fan of fatty stringy meat though, the pulled pork will be fine as its gets shredded through, but the lamb on the leaner side would be good. No bones for ease of eating in a pitta too.
Thanks
i've used this one twice now and it's never faulted me Im not a fan of fatty stringy meat though, the pulled pork will be fine as its gets shredded through, but the lamb on the leaner side would be good. No bones for ease of eating in a pitta too.
Thanks
http://amazingribs.com/recipes/porknography/perfec...
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