The bbq photo & recipe thread

[tuffer]

An afternoon oiling wood in the sun, had worse days.

[crmcatee]

tuffer said:

An afternoon oiling wood in the sun, had worse days.

Looks good.. Might have to see what wood I have in the shed....

[48Valves]

BigMacDaddy said:

Well after previously producing some fantastic steaks cooked on the chimney starter, I thought I would give the dirty/straight on the coals method a go. I shan't be doing so again! Not impressed at all, the coals kept sticking to the meat (I did oil it before cooking to no avail!) and I don't understand why but this process just seemed to suck all of the flavour out of the meat.

Back to the tried-and-tested chimney for me (or the iron griddle pan when the weather's no good )

What kind of charcoal were you using? For cooking straight on the coals you really need to be using decent sized lumps of restaurant grade charcoal.

I tried it for the first time a few weeks ago and have to say it was the best steak I've ever cooked.

[48Valves]

BigMacDaddy said:

Well after previously producing some fantastic steaks cooked on the chimney starter, I thought I would give the dirty/straight on the coals method a go. I shan't be doing so again! Not impressed at all, the coals kept sticking to the meat (I did oil it before cooking to no avail!) and I don't understand why but this process just seemed to suck all of the flavour out of the meat.

Back to the tried-and-tested chimney for me (or the iron griddle pan when the weather's no good )

What kind of charcoal were you using? For cooking straight on the coals you really need to be using decent sized lumps of restaurant grade charcoal.

I tried it for the first time a few weeks ago and have to say it was the best steak I've ever cooked.

[Sushi]

Fancied some ribs for father's day, used 3-2-1 method, 3 hours over hickory, 2 hours in foil with cider, 1 hour topping off with a final glaze:

[Pferdestarke]

They look good.

[BigMacDaddy]

48Valves said:

What kind of charcoal were you using? For cooking straight on the coals you really need to be using decent sized lumps of restaurant grade charcoal.

I tried it for the first time a few weeks ago and have to say it was the best steak I've ever cooked.

It was using the restaurant-grade stuff from Liverpool Woodpellets, although admittedly they were some of the smaller pieces from nearer the end of the bag. Hmm, maybe I'll give it one more go on the big lumps.......

[tuffer]

Getting closer, have a BBQ arranged for 4th July so need to get a move on:

[LordGrover]

Is this the right place for equipment advice? I've gone back 10 pages or so and some nice recipes and other ideas but I've never barbequed before so need to get the kit.

before I go mad on Black Forge or Morso kit, is a Weber 47cm kettle a decent starting point?

From what I gather, the fuel may be more important than the BBQ. Where to source decent high quality charcoal?

[tuffer]

Good shout, I will start a thread on that.

[Craikeybaby]

LordGrover said:

Is this the right place for equipment advice? I've gone back 10 pages or so and some nice recipes and other ideas but I've never barbequed before so need to get the kit.

before I go mad on Black Forge or Morso kit, is a Weber 47cm kettle a decent starting point?

From what I gather, the fuel may be more important than the BBQ. Where to source decent high quality charcoal?

I'd suggest the 57cm Weber, there's more space for doing things like whole chickens. I use the Weber charcoal, I can do a good long cook with it, but still buy it locally for a sensible price.

[Sway]

Definitely the 57cm weber if you're looking to do both grilling and barbecue - the extra diameter lets you create proper direct and indirect zones.

If you're likely to get interested in proper long smoke sessions, then the smallest Pro Q smoker is bloody brilliant. Plenty of room for two whole chickens/racks of ribs/etc., plus the ability to have a small, portable kettle grill...

I use local hardwood lump charcoal for grilling, and weber briquettes for longer sessions.

A decent thermometer is a must too - the maverick et72 is half price at Amazon at the moment!

[PGM]

Any ideas for something impressive for a vegetarian coming over to our place at the weekend?

I'll be doing something like pork shoulder pulled or brisket with some ribs, burgers and the like but want them to not feel on the outside with the emphasis naturally being on the meat.

I've got a 57cm pro q vertical smoker and a traditional charcoal bbq for reference.

Thanks for any help.

Cheers
Paul

[Pferdestarke]

Hi Paul. I'd go with some large portobello mushrooms with some home made garlic and herb butter done indirect for a good 90 minutes with some roasted vegetable cous cous or quinoa. If you've the time then you could always get the fryer out and knock up some cauli pakora which always go down well.

[PGM]

That sounds tremendous, thank you.

[spdpug98]

jogon said:

rich83 said:

Mother of god. Recipe please?

Thanks. It's my take on a chicken donner/shawarma thing.

Boneless and skinless chicken thighs x 6 in the following marinade - whole bunch of garlic mashed up in my mortar and pestle with lemon zest, fresh thyme, harissa paste plus some salt, pepper, hot and sweet smoked paprika then add the lemon juice and some oil until you get a not too runny or thick consistency. Marinate meat over night.

Then build it on the skewer I find half an onion on each end makes it easier to push it together as your cooking it I also add some slices of sweet red pepper and tomato in between each layer of the chicken.

Then cook it indirect with lid on but quite close to the coals and then check and turn it every 5-10 mins or so, added some pecan wood chips last night as it was cooking to give an extra smokey flavour. Took about 40-50mins I use one of those thermopens to check the temp.

Edited by jogon on Friday 8th May 18:25

I did this yesterday, absolutely awesome - thanks for the recipe

[Chris Stott]

PGM said:

Any ideas for something impressive for a vegetarian coming over to our place at the weekend?

I did these a couple of weeks ago and they were lovely...

http://www.bbcgoodfood.com/recipes/3304/stuffed-pe...

[PGM]

Another great suggestion, thank you.

[tuffer]

Couple of Chicken Kebabs last night, BBQ Guru got the Egg up to suitable searing temps in a matter of seconds.

[tomsugden]

Is that a new BGE, or do you just keep it very clean?