The bbq photo & recipe thread

[tomsugden]

My new Big Green Egg table has arrived. Designed by me and built by a carpenter friend. Also has a custom made cover. The large egg is sitting a little high and will be adjusted, but overall I'm chuffed to bits.

[tuffer]

tomsugden said:

My new Big Green Egg table has arrived. Designed by me and built by a carpenter friend. Also has a custom made cover. The large egg is sitting a little high and will be adjusted, but overall I'm chuffed to bits.

Awesome, who made your cover as I need one for mine.

[tomsugden]

Bags and covers direct. They were a pleasure to deal with, did an excellent job, and it cost about £140 all done. Other companies quoted 4 times that.

[tuffer]

tomsugden said:

Bags and covers direct. They were a pleasure to deal with, did an excellent job, and it cost about £140 all done. Other companies quoted 4 times that.

Done, will send them the measurements:

[tomsugden]

Remember to tell them the domes need a bit of additional width for the handles to clear. They had to remake the domes on mine.

[Phud]

Trying pulled shoulder of lamb with a garlic and paprika rub

[craig1912]

UK BBQ mag spring edition

https://www.joomag.com/magazine/uk-bbq-mag-spring-...

[richatnort]

craig1912 said:

UK BBQ mag spring edition

https://www.joomag.com/magazine/uk-bbq-mag-spring-...

Wow never heard of this before and already got some recipes from it! Thanks!

[SHutchinson]

craig1912 said:

UK BBQ mag spring edition

https://www.joomag.com/magazine/uk-bbq-mag-spring-...

That looks great, I'll have a read of that tonight. Might pull one of the grills out to cook supper.

[richatnort]

I know this has been done to death so apologies for asking again i just can't see on what page the discussion starts.

I want to get some good charcoal as i've only got briquette from Homebase but it was shockingly bad last time i tried it.

This Spring / Summer I want to do a lot more slow cooks as i did a 8 hour pulled pork last year and loved it! I was using Charlcoal for this and it seems to be ok but i didn't know whether to start them in the chimney or putting them into the BBQ and it meant taking the lid off my webber and the hear going out so any advice on what fuel to use and where best to get it from would be great!

[57 Chevy]

richatnort said:

I...any advice on what fuel to use and where best to get it from would be great!

I use Big K restaurant grade, works well I get it via Amazon.

For some different flavours of charcoal, these guys get rave reviews... http://www.theoxfordcharcoalcompany.co.uk/

[RevsPerMinute]

richatnort said:

I know this has been done to death so apologies for asking again i just can't see on what page the discussion starts.

I want to get some good charcoal as i've only got briquette from Homebase but it was shockingly bad last time i tried it.

This Spring / Summer I want to do a lot more slow cooks as i did a 8 hour pulled pork last year and loved it! I was using Charlcoal for this and it seems to be ok but i didn't know whether to start them in the chimney or putting them into the BBQ and it meant taking the lid off my webber and the hear going out so any advice on what fuel to use and where best to get it from would be great!

I love using austrailian heat beads. organinc content so no odour, much less fierce initial heat that you get with lumpwood and they last way longer than lumpwood charcoal.

[Craikeybaby]

richatnort said:

I know this has been done to death so apologies for asking again i just can't see on what page the discussion starts.

I want to get some good charcoal as i've only got briquette from Homebase but it was shockingly bad last time i tried it.

This Spring / Summer I want to do a lot more slow cooks as i did a 8 hour pulled pork last year and loved it! I was using Charlcoal for this and it seems to be ok but i didn't know whether to start them in the chimney or putting them into the BBQ and it meant taking the lid off my webber and the hear going out so any advice on what fuel to use and where best to get it from would be great!

I use the Weber briquettes for long cooks and cheap generic charcoal for grilling.

For long cooks I start with briquettes in the chimney starter, then add more coal straight from the bag when I check the meat every few hours.

[57 Chevy]

Experimental for me in the Smoke Shack tonight. I call it the Easter Burger. Lamb patty with A&O The General rub, apple smoked cheddar, smoked streaky bacon, lettuce, tomato, Stockyard smokey sweet sauce all wrapped up in a hot cross bun. Yes hot cross bun. Reminded me of Moroccan sweet lamb dish.

Smoke Shack by Nick Grant, on Flickr

Easter Burger 01 by Nick Grant, on Flickr

Easter Burger 02 by Nick Grant, on Flickr

Easter Burger 03 by Nick Grant, on Flickr

Easter Burger 04 by Nick Grant, on Flickr

Easter Burger 05 by Nick Grant, on Flickr

Easter Burger 06 by Nick Grant, on Flickr

[crueldeceiver]

OMG!!! This topic surely made me crave for BBQ and ribs..I'm heading out now to grab some...

[LordGrover]

Probably not the best place to ask, but here goes...

Any BBQ suggestions, hints, tips and/or recipes for veggies and vegans?

[HD Adam]

LordGrover said:

Probably not the best place to ask, but here goes...

Any BBQ suggestions, hints, tips and/or recipes for veggies and vegans?

Any assorted veggies on kebab skewers works well, Slices of peppers, onions, mushrooms etc.

I've made burgers with tinned jackfruit as the mince substitute. Shredded Jackfruit, breadcrumbs, spices, dash of liquid smoke and they were surprisingly good.

Just make sure and bbq sauce you add is vegan.

[anonymous-user]

Put peppers, aubergine, onion, courgette and tomato on a medium low heat. Leave them whole/unpeeled.


Keep an eye on them and when nicely charred taken them off and chop/ peel.

Add some salt, pepper olive oil.

Bit of rice or somesuch.

[Sway]

I'm doing a huge chunk of forerib of beef at the weekend - reverse sear or hot roast for best result?

Also, any tips or something a little different to try with it?

[Output Flange]

I prefer a reverse sear - gives the fat a chance to do its thing during the lower temp portion of the cook.

I'm yet to find a better way to eat it than with lashings of chimichurri, although a nice paprika-based rub works too.