The bbq photo & recipe thread

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Sounds like a very good idea actually.

Just out of interest, when you put your thermometer on the weber, did you repaint the hole that you drilled to prevent rust?

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Not for yonks

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Great to have you back Papoo

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I've been lax of late. The number of barbecues enjoyed hasn't been the issue. More so that I've fallen into the trap of just smoking burgers, sausages and kebabs.

I'm going to bring back some merguez from France though. Mmmm. Hot fat dribbling down your chin. Mmm.

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Mobile Chicane said:

escargot said:

I've been lax of late. The number of barbecues enjoyed hasn't been the issue. More so that I've fallen into the trap of just smoking burgers, sausages and kebabs.

I'm going to bring back some merguez from France though. Mmmm. Hot fat dribbling down your chin. Mmm.

Yummm. I love merguez. Don't forget the harissa sauce to go with them - Le Phare du Cap Bon.

I've just got a couple of tubes of this from the local E.Leclerc. €0.79 per tube!!! Cheap as chips.

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That turkey looks fabulous. Well done matey.

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The weather is beautiful and the lads in the office are teasing me about the delights they're going to cook on the barbecue tonight. P45's for them tomorrow then.

I think I might start banging my fists on the desk whilst having a tantrum if this continues.

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Cotty said:

Whats stopping you?

Got to pick the little man up from nursery then head over to see my nephew whos birthday it happens to be. There's always tomorrow.

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Get in!

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ibisti said:

So what delights did you cook up then?? BTW whats all of the chared stuff over the coals, is it burnt paper?

Yep, I used newspaper to get it going with the lighter fuel as i'd run out of the white square jobbers.

Just burgers and sausages that night but I'll be trying to go a bit more lavish this weekend.

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Yep, i've actually got one. I normally use the lighter cube thingers with it though - never tried just shoving newspaper under it.

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not done it myself either, but it's supposed to be great.

wings & snags on the barbie for me tonight. Yum yum.

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They look delicious Cali.



Pork belly for us tonight.

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So simple but very very tasty.

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To expand on the above, it was just marinated in herbes de provence, salt & olive oil for an hour before sticking on the bbq. I seared it off directly over the coals first of all to get the crackling going before moving it to the other side and putting the lid on. This meant it crackled nicely but didn't dry out.

Saturday we were round at a mates and he did some andouillette, it was offally good too.

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ehonda said:

This thread is inspirational, just ordered myself a Weber Smokey Mountain. Can't wait to get cooking on it

Some of the contributors are geniuses.

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Beautiful.

Last night we had cote de boeuf, merguez and pork belly strips.

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Looking great Phil. Good work!

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Phil, don't underestimate the need for quality charcoal too mate. Cheap stuff doesn't last as well as the more expensive briquettes. Weber's own being particularly good.

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tig said:

Install the smokenator and fill it up leaving room for a dozen hot coals to go in the top. Gas is great for lighting charcoal - dont know what else you can use it for.



On with the rubbed pork - a couple of chunks of hickory wedged in the top holes to get the smoke going.



The smokenator does exactly what it says on the tin - temperature is steady as long as there's water in the pan.



About 7 hrs later its looking good.



Homemade ciabatta rolls are ready.



Spread some sauce over the meat and direct heat it while the onions cook.



Got the smoke ring ok - although a little dry as the water ran out at one point !



Cracking in the oven - cant get this from a smoker setup I dont think



Finally !

ohhhhhhhh yes!