The bbq photo & recipe thread
Discussion
Slyjoe said:
Does anyone use "real charcoal" rather than the stuff from the garage or Tesco? I spent a day with this chap - cooking over a real charcoal fire - admittedly a big pot of stew, but the fire was wonderful.
http://www.allees-forestry.co.uk/products/Charcoal...
I do when I have an open bbq, but for long slow cooking you just can't beat briquettes. My dad is a real charcoal snob, and just can't get it into his head that briquettes might actually be better at maintaining constant temps.http://www.allees-forestry.co.uk/products/Charcoal...
FiF said:
One thing I can recommend as a lighter alternative or as a starter, yakatori chicken.
Here is Steve Raichlens version link
With his asparagus rafts
I'm going to give this a try, I spend a fair bit of time in Japan and yakatori is one of my favourite snacks out there. Here is Steve Raichlens version link
With his asparagus rafts
Bit of a Unit said:
Had a mental block tonight about the vents on the weber....open for heat or closed, tried goggle PH second result with a great summary, better than webers!
So tonight's snack
Looks good! Do like my BBQ langoustine. One tip for salmon fillet is you can get oak/cherry wood cooking boards from weber which you soak and then put the salmon on top then place over the coals. Cooks indirectly with a lovely smokey flavour. So tonight's snack
http://www.amazon.co.uk/gp/aw/d/B006WMFXV6?pc_redi...
Edited by jogon on Wednesday 21st May 20:35
Quick question re pork belly slices....previously I have put these in the oven first to slow cook and as the fat renders they pretty much confit In their own fat/juices, then a quick blast on the BBQ and they crisp up lovely.
No time tonight so I smoked them indirectly with some chicken breasts as seen above then when the smoke had gone gave them a blast on the centre of the grill to brown off and crisp up. They were okay but the rind was a poor show and overall still quite fatty.
Any tips?
No time tonight so I smoked them indirectly with some chicken breasts as seen above then when the smoke had gone gave them a blast on the centre of the grill to brown off and crisp up. They were okay but the rind was a poor show and overall still quite fatty.
Any tips?
Bit of a Unit said:
Had a mental block tonight about the vents on the weber....open for heat or closed, tried goggle PH second result with a great summary, better than webers!
So tonight's snack
That looks to me as though it's gone out!So tonight's snack
Vents at the base open for sure. Heap up the (glowing but slightly white tinged) coals on one side, then place the food on the other, and whack on the lid.
Vents open, and over the food.
Bit of a Unit said:
Quick question re pork belly slices....previously I have put these in the oven first to slow cook and as the fat renders they pretty much confit In their own fat/juices, then a quick blast on the BBQ and they crisp up lovely.
No time tonight so I smoked them indirectly with some chicken breasts as seen above then when the smoke had gone gave them a blast on the centre of the grill to brown off and crisp up. They were okay but the rind was a poor show and overall still quite fatty.
Any tips?
The collagen in the connective tissue in pork belly needs time and heat to break down. No time tonight so I smoked them indirectly with some chicken breasts as seen above then when the smoke had gone gave them a blast on the centre of the grill to brown off and crisp up. They were okay but the rind was a poor show and overall still quite fatty.
Any tips?
I'd stick to the controlled environment of your oven and do as before; crisp them up on the barbecue after a good render.
Meat as precious as the belly of the beast cannot be rushed in to unctuous submission.
Boned and stuffed a shoulder of lamb yesterday (feta, spinach, pine nuts, sun dried tomatoes, bread crumbs and egg) with the intention of giving it about 1.5 hours at 200 degrees on the bbq (weber one touch).
However I had right problems with the temperature, I've previously been using Tesco briquettes but was using lumpwood for this. I started a chimney full of charcoal, and had it at the sides with indirect bit in the middle, but it just wouldn't go above 180 degrees. I started some more charcoal in the chimney and added that about 45 minutes in, and the temperature briefly spiked at 210 but was back down to 175 within about 10 minutes. Ended up having to finish the joint in the oven. I think I'll be going back to Tesco's briquettes which have worked fine the last few times I've used the BBQ.
On the plus side the lamb tasted lovely, no photos though, sorry.
However I had right problems with the temperature, I've previously been using Tesco briquettes but was using lumpwood for this. I started a chimney full of charcoal, and had it at the sides with indirect bit in the middle, but it just wouldn't go above 180 degrees. I started some more charcoal in the chimney and added that about 45 minutes in, and the temperature briefly spiked at 210 but was back down to 175 within about 10 minutes. Ended up having to finish the joint in the oven. I think I'll be going back to Tesco's briquettes which have worked fine the last few times I've used the BBQ.
On the plus side the lamb tasted lovely, no photos though, sorry.
Top and bottom vents fully open, throttled the top one back a little bit (less than 1/4 closed) when I added the fresh charcoal as the temperature shot up but opened it again when dropped back below 200ish.
The previous bag of Tesco stuff was brilliant, did a pulled pork the other week that needed several hours and managed to keep the temperature with no problems, although I suppose it was running cooler.
The previous bag of Tesco stuff was brilliant, did a pulled pork the other week that needed several hours and managed to keep the temperature with no problems, although I suppose it was running cooler.
I know this beer can chicken technique produces some good results, but if you cooked it breast side up in a conventional way on the Weber with all the seasoning and a foil tray of beer for humidity, your results would be much the same.
That way you'll close your Lid and retain more heat and moisture.
Someone did an experiment with an empty can and a half full one and reported zero difference.
My point is, barbecued chicken is great regardless of the can in the cavity or without.
That way you'll close your Lid and retain more heat and moisture.
Someone did an experiment with an empty can and a half full one and reported zero difference.
My point is, barbecued chicken is great regardless of the can in the cavity or without.
Pferdestarke said:
I know this beer can chicken technique produces some good results, but if you cooked it breast side up in a conventional way on the Weber with all the seasoning and a foil tray of beer for humidity, your results would be much the same.
That way you'll close your Lid and retain more heat and moisture.
Someone did an experiment with an empty can and a half full one and reported zero difference.
My point is, barbecued chicken is great regardless of the can in the cavity or without.
This. My best chicken results have actually been putting it on the spit on my 57cm rather than the beer can. Also much easier at the end than trying to remove chicken from can full of a molten fat / beer combination....That way you'll close your Lid and retain more heat and moisture.
Someone did an experiment with an empty can and a half full one and reported zero difference.
My point is, barbecued chicken is great regardless of the can in the cavity or without.
Westyrs said:
So, lay full chicken down on the metal grate. Indirect method with a tray of beer under it ?
1 hour cooking time ?
Yes, coals either side of a water tray - ideally using the baskets if you have them.1 hour cooking time ?
Use any liquid, I'm afraid the beer makes no difference to the taste.
Depending on weight of the bird I usually find it's done after 40-45 minutes.
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