The bbq photo & recipe thread
Discussion
RizzoTheRat said:
RealSquirrels said:
has anyone here ever tried the liquid oxygen method of lighting a barbecue?
The bloke who won an igNobel for that got a pretty stern telling off by the fire department, and discovered that if you use a cheap BBQ there's not a lot of it left afterwards 
My first post in this thread 
I bought a 47CM Weber BBQ on a whim, the other week. Used it once, struggled to get it going, did the usual stuff, sausages and burgers...liked it!
So move forward to today, I have a cheapo chimney thing, worked a treat
I whacked everything in to start with, I had the burgers and lamb koftas for lunch. They look FUBAR'd in the pic but they were OK if mildly overdone...great flavour though. Oh yeah, there's some hickory in there too.
The ribs and pork shoulder were for later. They'd also had a 'Kansas City' dry rub. To be honest, I googled 'dry rub', a page came up and I picked that one cos I've been to Kansas!
They finished up being done 2-2-1, indirect.
With an hour to go I also whacked in, as an after thought, some potatoes, peppers, toms and onions. No more pics unfortunately as I was too excited!
Overall I'm really pleased with the results! I think next time I'll ask the butcher to leave the ribs as a rack, I've never bought them before and he cut them individually for me. I think I also need to pay closer attention to the temps. This was a practise run really, can't wait for summer to get going properly and have some people round! Which reminds me, need to sort the garden out too!
I bought a 47CM Weber BBQ on a whim, the other week. Used it once, struggled to get it going, did the usual stuff, sausages and burgers...liked it!
So move forward to today, I have a cheapo chimney thing, worked a treat
I whacked everything in to start with, I had the burgers and lamb koftas for lunch. They look FUBAR'd in the pic but they were OK if mildly overdone...great flavour though. Oh yeah, there's some hickory in there too.
The ribs and pork shoulder were for later. They'd also had a 'Kansas City' dry rub. To be honest, I googled 'dry rub', a page came up and I picked that one cos I've been to Kansas!
They finished up being done 2-2-1, indirect.With an hour to go I also whacked in, as an after thought, some potatoes, peppers, toms and onions. No more pics unfortunately as I was too excited!
Overall I'm really pleased with the results!
I think next time I'll ask the butcher to leave the ribs as a rack, I've never bought them before and he cut them individually for me. I think I also need to pay closer attention to the temps. This was a practise run really, can't wait for summer to get going properly and have some people round! Which reminds me, need to sort the garden out too! Tried to do squid recently, sadly didn't go too well.
I'm using Weber long life coal. I had quite a bit left after the last BBQ so tried to reuse it.
I found it didn't really get enough heat for grilling but what really made a mess was how powdery it became. Every time I lifted the lid, or even slowly slide it sideways a huge plume would blow up and cover all the food in brown ash. Not great with pieces of white squid!
Any recommendation for a different coal?
Thanks
I'm using Weber long life coal. I had quite a bit left after the last BBQ so tried to reuse it.
I found it didn't really get enough heat for grilling but what really made a mess was how powdery it became. Every time I lifted the lid, or even slowly slide it sideways a huge plume would blow up and cover all the food in brown ash. Not great with pieces of white squid!
Any recommendation for a different coal?
Thanks
Rick101 said:
Tried to do squid recently, sadly didn't go too well.
I'm using Weber long life coal. I had quite a bit left after the last BBQ so tried to reuse it.
I found it didn't really get enough heat for grilling but what really made a mess was how powdery it became. Every time I lifted the lid, or even slowly slide it sideways a huge plume would blow up and cover all the food in brown ash. Not great with pieces of white squid!
Any recommendation for a different coal?
Thanks
The weber coal is the best for duration IMO, but there are plenty of lump-woods that are great for grilling. I find the Big K briquettes from waitrose are also pretty good.I'm using Weber long life coal. I had quite a bit left after the last BBQ so tried to reuse it.
I found it didn't really get enough heat for grilling but what really made a mess was how powdery it became. Every time I lifted the lid, or even slowly slide it sideways a huge plume would blow up and cover all the food in brown ash. Not great with pieces of white squid!
Any recommendation for a different coal?
Thanks
I generally re-use the remaining coals also, but as you say it doesn't burn as well and takes bloody ages to light. I tend to fill the bottom of the chimney with fresh coals and then pour in the remaining (after giving them a good shake in the trays, to remove all the dust and fragile briquettes).
BOBTEE said:
I think next time I'll ask the butcher to leave the ribs as a rack, I've never bought them before and he cut them individually for me.
I get a slab of belly pork from the butcher. Get them to score it and I did mine for 4 hours with apple wood chips on a low heat. Crackled up and fell apart, around 5 ribs in that particular cut.When it is cooked, flip it on the skin side and cut them up between the ribs yourself, knife should fall through them.
Aargh... Just got myself a master touch, charcoal holders, tool set, chimney, outdoor cover , but I don't have A Tool holder or a grate thingy,
Must be getting on close to £300 quid so far. The bbq budget last week was about £40 , that escalated quickly thanks to this thread.
First meal last night, nothing too fancy, just some steak and some potatoes. Low and slow cooked pulled pork being attempted tomorrow
Must be getting on close to £300 quid so far. The bbq budget last week was about £40 , that escalated quickly thanks to this thread.
First meal last night, nothing too fancy, just some steak and some potatoes. Low and slow cooked pulled pork being attempted tomorrow
BBQ envy
while I think about for you webber owners, a quick question on the bottom vent.
Manual and markings in say full left for cleaning, then vent closed through to vent open as you go left to right.
Mine seems to cover the vent completely in the clean position (full left), and be fully open by the time I get to closed, and if I swing it round to the open position (right) it's just moving over solid metal and not effecting the vent size. Is this right?
while I think about for you webber owners, a quick question on the bottom vent.
Manual and markings in say full left for cleaning, then vent closed through to vent open as you go left to right.
Mine seems to cover the vent completely in the clean position (full left), and be fully open by the time I get to closed, and if I swing it round to the open position (right) it's just moving over solid metal and not effecting the vent size. Is this right?
Edited by RizzoTheRat on Thursday 1st May 12:56
RizzoTheRat said:
BBQ envy
while I think about for you webber owners, a quick question on the bottom vent.
Manual and markings in say full left for cleaning, then vent closed through to vent open as you go left to right.
Mine seems to cover the vent completely in the clean position (full left), and be fully open by the time I get to closed, and if I swing it round to the open position (right) it's just moving over solid metal and not effecting the vent size. Is this right?
All about air flow to control the temperature. Mine are none too accurate with the markings so wing it, my lid has the temperature gauge in it so use that to sort the top and bottom ones out.while I think about for you webber owners, a quick question on the bottom vent.
Manual and markings in say full left for cleaning, then vent closed through to vent open as you go left to right.
Mine seems to cover the vent completely in the clean position (full left), and be fully open by the time I get to closed, and if I swing it round to the open position (right) it's just moving over solid metal and not effecting the vent size. Is this right?
Edited by RizzoTheRat on Thursday 1st May 12:56
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