The bbq photo & recipe thread

[escargot]

Chicken and lamb tandoori kebabs

[smack]

escargot said:

Chicken and lamb tandoori kebabs

I only got your email when I got home last night. A mate was keen for an early morning run on the motorbikes (well early for me). I found that the roads are quieter in the evening, it's warmer (sticky road and tyres are good!), and I don't lose any sleep!

But your kebabs look the business. I like to be heavy handed with the paprika, to give it more colour.

[BliarOut]

As well as just recipes can we have a 'how to' specifically for gas. I've just swapped and it all seems a bit too clean and organised at the mo

[escargot]

Go back to charcoal.

Joking aside, I have no idea matey, I do know you can smoke stuff on a gas barbie by wrapping the chips in tinfoil and putting them near a burner.

[BliarOut]

If gas is good enough for my butcher it's good enough for me I just don't know how to use it properly yet!

[Slaav]

BliarOut said:

As well as just recipes can we have a 'how to' specifically for gas. I've just swapped and it all seems a bit too clean and organised at the mo

I agree with someone earlier who said that it has to be Charcoal!

If gas, why not just get back into the kitchen? Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right!

[calibrax]

Slaav said:

Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right!

It's as easy as gas if you have a chimney starter. Best. Invention. Ever.

[escargot]

I'm going to have to get one of those, I just begrudge spending 20 quid on a piece of sheet metal, tubed and with holes in.

[Cotty]

You dont need a chimney starter, one lighter cube, pyramid of coals, leave for a bit, bobs a close relative

[calibrax]

escargot said:

I'm going to have to get one of those, I just begrudge spending 20 quid on a piece of sheet metal, tubed and with holes in.

Here you go. Change from a tenner

http://www.amazon.co.uk/BBQ-Chimney-Starter-for-Ba...

[Mobile Chicane]

Cotty said:

You dont need a chimney starter, one lighter cube, pyramid of coals, leave for a bit, bobs a close relative

Well, quite.

Although a £4.99 footpump from Millets (the kind you'd inflate an airbed with) is really rather handy.

Best gadget I own in terms of bang for buck. This has also proven its value over winter since I have a wood-burning stove.

[Shaolin]

calibrax said:

Slaav said:

Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right!

It's as easy as gas if you have a chimney starter. Best. Invention. Ever.

Agreed - never had a duff start since I got mine and it speeds things up too, all the coals are alight when you tip it out. Had plenty of false starts with any other method and they can take a lot longer to get going.

[smack]

Shaolin said:

calibrax said:

Slaav said:

Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right!

It's as easy as gas if you have a chimney starter. Best. Invention. Ever.

Agreed - never had a duff start since I got mine and it speeds things up too, all the coals are alight when you tip it out. Had plenty of false starts with any other method and they can take a lot longer to get going.

+2 A bit of newspapar with a but of cooking oil poured on it to keep it alight for longer is all I find is needed.

[BliarOut]

Slaav said:

BliarOut said:

As well as just recipes can we have a 'how to' specifically for gas. I've just swapped and it all seems a bit too clean and organised at the mo

I agree with someone earlier who said that it has to be Charcoal!

If gas, why not just get back into the kitchen? Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right!

Because you get the same effect from the lava rocks

[HereBeMonsters]

smack said:

Shaolin said:

calibrax said:

Slaav said:

Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right!

It's as easy as gas if you have a chimney starter. Best. Invention. Ever.

Agreed - never had a duff start since I got mine and it speeds things up too, all the coals are alight when you tip it out. Had plenty of false starts with any other method and they can take a lot longer to get going.

+2 A bit of newspapar with a but of cooking oil poured on it to keep it alight for longer is all I find is needed.

And a little blow torch to light it with.

[smack]

I was looking for a recipe for satay sticks to try out on the bbq this week as the weather has been great, as I love satay, when I came across a Balinese version, in one of Rick Steins books. It doesn't have the peanut sauce that you associate with satay, rather a hot sweet soy and lime sauce. They where rather moorish!

And I gave a Teriyaki Beef version a go, whipping up a quick marinade. By the time I got around to cooking them, they must had been in the marinade for about 3 hours. They looked like that might have been too long, but when I cooked them they tasted great!

I am going to make a batch to take over to a mates tomorrow for a bbq in the evening, and see what they think.

[escargot]

If you get chance Smack, I'd love the recipe for the teriyaki - bloody love the stuff.

[5678]

escargot said:

If you get chance Smack, I'd love the recipe for the teriyaki - bloody love the stuff.

Same here, we have guests for a bbq this weekend and I want to try some more slow cooking/smoking.

[smack]

escargot said:

If you get chance Smack, I'd love the recipe for the teriyaki - bloody love the stuff.

I can do that one right now as I have the cookbook beside me! It is a pretty simple recipe!

Quanity is for 750g of beef, which makes 24 kebabs according to the book:
125ml of Soy Sauce
125ml of Sake or Sherry (I used Mirin, which is what they would use in Japan)
1 Clove of Garlic, crushed
1 tsp Sugar (caster or superfine is usually used in Japanese cooking)
1 tsp Ground Ginger

Teriyaki sauce is often just 1 part soy suace, 1 part mirin, and sugar (looking at one recipe they have 125ml/125ml/2tbsp ratio), So you can omit the ginger and garlic in the above recipe if you wish. And you can substitute Mirin (which is a sweet cooking wine with 14% abv) with Sake, but you have to add more sugar.

[escargot]

Ahhhh, we eat sushi a lot so we've always got mirin knocking around. Perfect Smack, thanks