The bbq photo & recipe thread
Discussion
I don't know if it's popped up before on PH (could someone link if it has please?) but I was reading up on beer can chicken and came across this article:
http://www.nakedwhiz.com/beercanchicken.htm
I'll admit I only glanced through and then read the conclusion, but long story short they found abusing the chicken with a can of beer makes zero difference. What do the seasoned chicken sodomisers think?
http://www.nakedwhiz.com/beercanchicken.htm
I'll admit I only glanced through and then read the conclusion, but long story short they found abusing the chicken with a can of beer makes zero difference. What do the seasoned chicken sodomisers think?
Holy moly that is a bargain price for the 57cm one touch premium. It's pretty much what I paid for my 57cm non premium a few months back 
I have no experience of either as I have yet to buy a proper thermometer. Might grab a thermapen after next pay day though.
I don't drink so have not tried beer can chicken myself. I tend to spatchcock them but I need to start looking into brines instead of the standard marinades.
eastsider said:
My weber has arrived and is now assembled ready for the weekend! Quick question on meat thermometers - do I want a digital one with a lead so it stays in the meat throughout cooking? Or is a simple one that I lift the lid and stick into the meat now and then sufficient?
Any specific meat thermometer recommendations would be great. cheers
The thermapen seems to be highly rated on a lot of forums and bbq sites as an instant read digital thermometer. The Maverick ET series ones seem to be rated highly too. - http://www.amazingribs.com/BBQ_buyers_guide/thermo...Any specific meat thermometer recommendations would be great. cheers
I have no experience of either as I have yet to buy a proper thermometer. Might grab a thermapen after next pay day though.
pokethepope said:
I don't know if it's popped up before on PH (could someone link if it has please?) but I was reading up on beer can chicken and came across this article:
http://www.nakedwhiz.com/beercanchicken.htm
I'll admit I only glanced through and then read the conclusion, but long story short they found abusing the chicken with a can of beer makes zero difference. What do the seasoned chicken sodomisers think?
Also a recent article on it here - http://www.amazingribs.com/tips_and_technique/debu...http://www.nakedwhiz.com/beercanchicken.htm
I'll admit I only glanced through and then read the conclusion, but long story short they found abusing the chicken with a can of beer makes zero difference. What do the seasoned chicken sodomisers think?
I don't drink so have not tried beer can chicken myself. I tend to spatchcock them but I need to start looking into brines instead of the standard marinades.
Output Flange said:
I found it made no difference to the flavour, but the chicken stayed moist - whether the can of beer made any difference or not is hard to say.
+1The best thing about beer can chicken though is the fact that you need a can of beer which is cool and the fact that it then stands up in a surprising/amusing manner. Open the BBQ to show this and you'll get a response far better than any wire stand or laying down chicken can achieve.
Shaolin said:
+1
The best thing about beer can chicken though is the fact that you need a can of beer which is cool and the fact that it then stands up in a surprising/amusing manner. Open the BBQ to show this and you'll get a response far better than any wire stand or laying down chicken can achieve.
+1 The best thing about beer can chicken though is the fact that you need a can of beer which is cool and the fact that it then stands up in a surprising/amusing manner. Open the BBQ to show this and you'll get a response far better than any wire stand or laying down chicken can achieve.
First play with my new Weber this evening and my family were certainly pleased with the two beer can chickens i did. The temp didn't seem to move from 150°C no matter what i did with the vents. (is closing the vents supposed to cool the bbq?) After two hours they were lovely and moist! Very easy!
Pulled pork next!
Pulled pork next!
BBQ Tandoori Chicken.
2 tea spoon Deggi Mirch Powder or chilli powder.
1 tea spoon of ginger and garlic paste.
Lemon Juice.
Salt to taste.
2 table spoon vegetable oil.
Coat on chicken
New mix.
3 table spoons of thick plain yoghurt.
1 tea spoon garam masala.
1 tea spoon coriander powder.
2 tea spoons deggi mirch/chilli powder.
1 tea spoon roasted cumin powder.
Salt to taste.
1 table spoon vegetable oil.
Mix.
1/2 tea spoon red food colouring.
Smother all over the chicken and marinade overnight.
Next day prior to sticking on the bbq. Sieve cornflour over the chicken.
Cook away and enjoy!!!
2 tea spoon Deggi Mirch Powder or chilli powder.
1 tea spoon of ginger and garlic paste.
Lemon Juice.
Salt to taste.
2 table spoon vegetable oil.
Coat on chicken
New mix.
3 table spoons of thick plain yoghurt.
1 tea spoon garam masala.
1 tea spoon coriander powder.
2 tea spoons deggi mirch/chilli powder.
1 tea spoon roasted cumin powder.
Salt to taste.
1 table spoon vegetable oil.
Mix.
1/2 tea spoon red food colouring.
Smother all over the chicken and marinade overnight.
Next day prior to sticking on the bbq. Sieve cornflour over the chicken.
Cook away and enjoy!!!
Man buys it, apparently making an oil drum BBQ 
http://www.bbc.co.uk/news/uk-england-oxfordshire-1...
http://www.bbc.co.uk/news/uk-england-oxfordshire-1...
So, I decided to fire up the smoker for a 5kg bone in pork shoulder. I started with a generous covering of rub and wrapped it in cling film for 8 hours.
As it was so large I decided to smoke it over night, so it went in at 9:30 and emerged at 9am the next day. I used mesquite wood to flavour. An this is it as it emerged...
Not to much of a surprise, but it was very tender and the shoulder blade pulled out "clean". I shredded the meat and kept it at temp in the smoker until the guests arrived. I decided to leave it "as is" and gave a few choices of sauce to add.
As it was so large I decided to smoke it over night, so it went in at 9:30 and emerged at 9am the next day. I used mesquite wood to flavour. An this is it as it emerged...
Not to much of a surprise, but it was very tender and the shoulder blade pulled out "clean". I shredded the meat and kept it at temp in the smoker until the guests arrived. I decided to leave it "as is" and gave a few choices of sauce to add.
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