The bbq photo & recipe thread

[Output Flange]

There's a bunch of ways to do it, but assuming they're of average size then that'll be fine.

[48Valves]

Craikeybaby said:

My folks are bringing some steaks round for me to put on the BBQ tomorrow, having never cooked steak on the BBQ, my plan is to get the coals as hot as possible, then cook the steak directly above it. Is that the best way? Or does PH have any better suggestions?

I know its a bit late now, but the best way to do steak on a BBQ is to use restaurant grade lumpwood charcoal with the steak cooked directly on it.

[Craikeybaby]

I did think about that, but my Dad wasn't impressed. The steaks turned out well.

[fredt]

Getting boring with the pretentious BBQ-bullst.

Restaurant grade charcoal for cooking a steak?? What, are you going to be slow cooking it for 5 hours, or why exactly do you need 'restaurant grade'?

BBQ - Non:bullst - recipe

Serving size 2

Gas or charcoal barbi. Try and avoid instant light char/briquettes, but really anything that produces flames over a couple of hours works.

4 chicken thighs legs (NO breast).
6 pork sausages
1 decent sized rib-eye (or whatever cut you prefer)
4x lamb chops
piece of onglet
4 bottles of red and a few cans of beer
Salt and pepper for seasoning
Mustard for sausages (Maille)

Top tips:
- Absolutely no pulled pork or any other of that nonsense.
- Salad, veg etc will remain uneaten so avoid.
- Bottle of whisky or similar is great for digestion.

[tuffer]

Steak:
45 minutes in the warming drawer

2 minutes on the grill

10 minute rest

Took a good 30 minutes to eat and then had to lie down for a while but that may have been the wine.

[Tickle]

Brined and smoked brisket with chimichurri.

[craig1912]

I'm doing a brisket on Saturday- have you a recipe for the chimichuri? I didn't brine the brisket last time- does it make a difference? cheers

[Tickle]

craig1912 said:

I'm doing a brisket on Saturday- have you a recipe for the chimichuri? I didn't brine the brisket last time- does it make a difference? cheers

I used this for the chimichurri http://www.foodnetwork.com/recipes/steak-gaucho-st...

I have an abundance of herbs in the garden at the moment from the wet warm weather.

The brine does make a difference, this is what I based my brine on:

http://keviniscooking.com/smoked-brisket-brined-dr...

I know you will be stuck for time now though for brining if you are cooking this weekend. Worth a try in the future if you are skeptical about it.

[PGM]

Experimented with direct coal cook on some nice rump steaks this evening.

My 15 year old son who's a bit of a foodie and a good cook himself was sceptical and worried about ruining them.

We were both very pleased with them, best steak we've done to date!

[escargot]

fredt said:

Getting boring with the pretentious BBQ-bullst.

Restaurant grade charcoal for cooking a steak?? What, are you going to be slow cooking it for 5 hours, or why exactly do you need 'restaurant grade'?

Restaurant grade charcoal gives you larger lumps which burn steadily with more consistency for longer.

[Greshamst]

fredt said:

Getting boring with the pretentious BBQ-bullst.

Restaurant grade charcoal for cooking a steak?? What, are you going to be slow cooking it for 5 hours, or why exactly do you need 'restaurant grade'?

BBQ - Non:bullst - recipe

Serving size 2

Gas or charcoal barbi. Try and avoid instant light char/briquettes, but really anything that produces flames over a couple of hours works.

4 chicken thighs legs (NO breast).
6 pork sausages
1 decent sized rib-eye (or whatever cut you prefer)
4x lamb chops
piece of onglet
4 bottles of red and a few cans of beer
Salt and pepper for seasoning
Mustard for sausages (Maille)

Top tips:
- Absolutely no pulled pork or any other of that nonsense.
- Salad, veg etc will remain uneaten so avoid.
- Bottle of whisky or similar is great for digestion.

Great. This thread might not be for you.

[Tony Angelino]

Ribs last week, first time I've been anywhere nailing them. Previous attempts had been too dry, realised that the temperature of my Kamado Joe is actually about 75 degrees more than it shows on the inbuilt thermometer, so was running at over 300 for my first attempts.

Was really pleased with them, not perfect by any means but getting much better.



Meatheads Memphis dust.


Passing the bend test.

Finishing with sweet baby rays honey BBQ sauce.


Will try again as they could have been done to have been a touch longer, and the sauce could have been more caramelised.

[Tony Angelino]

Also tried my hand at smoked salmon. 2nd effort, improvement on the first effort.





Dry cured in kosher salt and brown sugar, waiting for the pelicle to form.



Joe smoking away with a little foil envelope of pellets.



Before glazing.



Brushed with a bit of honey. Bit overdone again, think the smaller pieces didnt help. now I have a bit more confidence I will go for a full side from Costco most probably.

Edited by Tony Angelino on Sunday 24th July 17:38

[BigMacDaddy]

Finally got around to assembling my Brinkmann Trailmaster this weekend (stop laughing, it's only been two years since I bought it!). Whilst giving that a quick seasoning I did some lamb ribs in the Weber (glazed with honey and balsamic vinegar):

[fredt]

Greshamst said:

Great. This thread might not be for you.

Really, how so? If your not in to smoking your meat for 53 hours the BBQ thread is not for you?

escargot said:

fredt said:

Getting boring with the pretentious BBQ-bullst.

Restaurant grade charcoal for cooking a steak?? What, are you going to be slow cooking it for 5 hours, or why exactly do you need 'restaurant grade'?

Restaurant grade charcoal gives you larger lumps which burn steadily with more consistency for longer.

Yes, and?

There is no need for the poncy crap when people are asking basic questions. If you are going to sling your steak on to glowing embers there isn't a single benefit in using 'restaurant grade' charcoal over whatever your local supermarket have in stock. Would not recommend instant light bags though.

I prefer good quality charcoal, specially if cooking for many people over a long time, but it's far from essential in most situations.

[Output Flange]

It's no different to any other form of cooking - people obsess over the finer details.

There are some fads that people pick up on - dirty steak is one. Tried it, don't rate it any higher than cooking it "normally". Beer can chicken is another I won't be doing a second time.

The rise in popularity of BBQ culture recently means that there's a lot of folk trying new techniques, and as BBQ appeals to people who otherwise don't really cook much, advice tends towards the best-of-breed solutions like using restaurant grade charcoal. No, it won't make much difference on a short cook like a steak, but for people who aren't experienced it takes one variable out of the equation.

[fredt]

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.

[LordHaveMurci]

We were gifted 6 freshly caught, gutted mackerel last night, in her wisdom my OH decided to fillet them rather than leave them whole

They will have to be frozen sadly as we won't use them until Friday at the earliest.

Never BBQ'd mackerel before (I know!), what quick & easy suggestions do people have, we have a Weber kettle. Thinking olive oil, maybe some sea salt & possibly some lemon? Can't be arsed finding bay leaves etc this time.

[RevsPerMinute]

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.

Edited by RevsPerMinute on Wednesday 27th July 11:35

[Mykap]

Output Flange said:

It's no different to any other form of cooking - people obsess over the finer details.

There are some fads that people pick up on - dirty steak is one. Tried it, don't rate it any higher than cooking it "normally". Beer can chicken is another I won't be doing a second time.

The rise in popularity of BBQ culture recently means that there's a lot of folk trying new techniques, and as BBQ appeals to people who otherwise don't really cook much, advice tends towards the best-of-breed solutions like using restaurant grade charcoal. No, it won't make much difference on a short cook like a steak, but for people who aren't experienced it takes one variable out of the equation.

Pretty much agree but I love beer can chicken. I'm sure the beer makes little difference but shoving the can up there and the image of the chicken standing on the grill amuses me every time! Here's yesterdays bird...