The bbq photo & recipe thread

[DUMBO100]

I've not started with the bbq this year but found some beer for PHers

[Craikeybaby]

Vyse said:

Is that beef or pork rib?

Pork.

[jmorgan]

Craikeybaby said:

Surely I can't have been the only person to have had a BBQ this weekend!

Some of us were working

[PGM]

jmorgan said:

Craikeybaby said:

Surely I can't have been the only person to have had a BBQ this weekend!

Some of us were working

Me too sadly

[Sushi]

I didn't work on Sunday, well I worked on this:

[danrc]

I'm hoping you don't mind me asking this here. It seems as good a place as any.

I am looking to buy a smoker this year and have come across this:

http://www.landmann.co.uk/smoker-barbecues/12093-l...

I know, I know. It's Gas. Putting that aside, is it any good?

I am a little worried that I will leave this thing on for 4-5 hours at a time and the smoke might annoy the neighbours. I live on a modern housing estate with neighbours gardens on either side and one backing onto ours. Will the smoke be that noticeable? Will I have to invite them over each time to make up for it?

Another worry I have is that if I just want a quick burger or sausage this thing is going to be overkill and won't be suitable at all.

Any advice is appreciated.

[Craikeybaby]

I find that smoking meat on my Weber makes far less smoke than a normal open BBQ with fat dripping onto the coals.

[jmorgan]

I smoke all the time now. Quick bit of smoke as the starter chimney gets it going, a must BTW if you do not have one. Then the odd bit as you add your chips or the chips in foil depending how you do it. The water tray watched the fat when smoking and the coals are either side so no smoke.

Not sure about smokers proper though, I am using kettle BBQ.

[Type R Tom]

danrc said:

I'm hoping you don't mind me asking this here. It seems as good a place as any.

I am looking to buy a smoker this year and have come across this:

http://www.landmann.co.uk/smoker-barbecues/12093-l...

I know, I know. It's Gas. Putting that aside, is it any good?

I am a little worried that I will leave this thing on for 4-5 hours at a time and the smoke might annoy the neighbours. I live on a modern housing estate with neighbours gardens on either side and one backing onto ours. Will the smoke be that noticeable? Will I have to invite them over each time to make up for it?

Another worry I have is that if I just want a quick burger or sausage this thing is going to be overkill and won't be suitable at all.

Any advice is appreciated.

I like the idea of that, smoke food without the hassle of maintaining a constant temperature. If money was no object I might consider it but I can’t help feel that dropping £250 on a Weber would be a better bet as most people smoke with them well plus you can BBQ the usual way when you want.

[illmonkey]

Missus out for dinner tonight, so I (obviously) picked steak. Fired the BBQ up for the first time and got to work.

[scottri]

Steak looks good. Next time try it caveman style and chuck it on top of the coals directly (lump wood charcoal only no bricketts) you get a far superior crust on your steak.

[illmonkey]

Sounds like a plan. Can't need long touching the coals! That steak was 2 mins a side on direct heat, then 2 mins each side away.

[scottri]

Its surprising actually, it's not that much faster, but it definitely tastes better to me. You'll probably panic a bit the first time but it's all good. Doesn't flare up either which I thought it might.

[illmonkey]

I'll buy a 'cheaper' bit next time and give it a whirl. Thanks.

[smack]

After BBQ'ing over the winter in the Southern Hemisphere to get my fix, I commissioned the BBQ this week after it needed a good clean to get rid of the furryness built up over winter, and 2 after work BBQ's so far this week...

[HD Adam]

illmonkey said:

Missus out for dinner tonight, so I (obviously) picked steak. Fired the BBQ up for the first time and got to work.

Constructive criticism here but your grill is dirty and transferring burnt crap onto your steak.
That can't taste good. Get the wire brush out and then chuck it in the dishwasher.
The grill that is, not the steak

As a side note, if it's just steak for one, you can do it on the starter chimney.

Just fill it 2/3 full with coal, wait till it's all lit, put the grill on top and give the steak 2-3 mins each side.
You'll be amazed.

[RevsPerMinute]

HD Adam said:

Constructive criticism here but your grill is dirty and transferring burnt crap onto your steak.
That can't taste good. Get the wire brush out and then chuck it in the dishwasher.
The grill that is, not the steak

As a side note, if it's just steak for one, you can do it on the starter chimney.

Just fill it 2/3 full with coal, wait till it's all lit, put the grill on top and give the steak 2-3 mins each side.
You'll be amazed.

Absolute genius suggestion.

[BigMacDaddy]

RevsPerMinute said:

HD Adam said:

Constructive criticism here but your grill is dirty and transferring burnt crap onto your steak.
That can't taste good. Get the wire brush out and then chuck it in the dishwasher.
The grill that is, not the steak

As a side note, if it's just steak for one, you can do it on the starter chimney.

Just fill it 2/3 full with coal, wait till it's all lit, put the grill on top and give the steak 2-3 mins each side.
You'll be amazed.

Absolute genius suggestion.

Agreed, that is hands-down the best steak-related tip I have ever read. I'm doing that tonight now

[HD Adam]

BigMacDaddy said:

RevsPerMinute said:

HD Adam said:

Constructive criticism here but your grill is dirty and transferring burnt crap onto your steak.
That can't taste good. Get the wire brush out and then chuck it in the dishwasher.
The grill that is, not the steak

As a side note, if it's just steak for one, you can do it on the starter chimney.

Just fill it 2/3 full with coal, wait till it's all lit, put the grill on top and give the steak 2-3 mins each side.
You'll be amazed.

Absolute genius suggestion.

Agreed, that is hands-down the best steak-related tip I have ever read. I'm doing that tonight now

GTFO.

I was lightning the grill one evening when it was getting dusk and looking at the chimney when it was lit was like looking at a jet engine on afterburner.
Those things get seriously hot.

If you have decent thickness of steak, you will find it gets super brown & tasty on the outside and stay nice in the middle.

As long as your steak isn't massively bigger than the diameter of the chimney, you're good to go.

Lets see your pics of chimney steak

[jmorgan]

So, steak starter in effect.....