The bbq photo & recipe thread
Discussion
Picked up one of these greek cypriot bbqs and though it's a cheap and cheerful little thing I love it!
It looks pretty good and has a nice simple mechanical system for raising and locking the the 3 top skewers (used in pic with a rack for grilling chicken). A small electric motor rotates the 10 small skewers on the bottom or the 3 large one across the top. It has a mechanical and aesthetic niceness to it
Made some simple souvlaki that was fantastic, Pork neck in 1 inch cubes marinaded over night lemon juice, oregano and olive oil.
Lamb kebabs (shoulder) marinated in red wine vinegar, oregano, dried chilli flakes, garlic and olive oil.
Tzatziki - Greek yoghurt(full fat), de-ceeded and squeezed cucumber, garlic, salt, pepper and olive oil.
It looks pretty good and has a nice simple mechanical system for raising and locking the the 3 top skewers (used in pic with a rack for grilling chicken). A small electric motor rotates the 10 small skewers on the bottom or the 3 large one across the top. It has a mechanical and aesthetic niceness to it
Made some simple souvlaki that was fantastic, Pork neck in 1 inch cubes marinaded over night lemon juice, oregano and olive oil.
Lamb kebabs (shoulder) marinated in red wine vinegar, oregano, dried chilli flakes, garlic and olive oil.
Tzatziki - Greek yoghurt(full fat), de-ceeded and squeezed cucumber, garlic, salt, pepper and olive oil.
fredt said:
Picked up one of these greek cypriot bbqs and though it's a cheap and cheerful little thing I love it!
It looks pretty good and has a nice simple mechanical system for raising and locking the the 3 top skewers (used in pic with a rack for grilling chicken). A small electric motor rotates the 10 small skewers on the bottom or the 3 large one across the top. It has a mechanical and aesthetic niceness to it
Made some simple souvlaki that was fantastic, Pork neck in 1 inch cubes marinaded over night lemon juice, oregano and olive oil.
Lamb kebabs (shoulder) marinated in red wine vinegar, oregano, dried chilli flakes, garlic and olive oil.
Tzatziki - Greek yoghurt(full fat), de-ceeded and squeezed cucumber, garlic, salt, pepper and olive oil.
I had to BBQ on one of those last week in Pafos. Wretched thing!It looks pretty good and has a nice simple mechanical system for raising and locking the the 3 top skewers (used in pic with a rack for grilling chicken). A small electric motor rotates the 10 small skewers on the bottom or the 3 large one across the top. It has a mechanical and aesthetic niceness to it
Made some simple souvlaki that was fantastic, Pork neck in 1 inch cubes marinaded over night lemon juice, oregano and olive oil.
Lamb kebabs (shoulder) marinated in red wine vinegar, oregano, dried chilli flakes, garlic and olive oil.
Tzatziki - Greek yoghurt(full fat), de-ceeded and squeezed cucumber, garlic, salt, pepper and olive oil.
I can see it working with a good ember base and eight hours turning for a slow-roast lamb or goat (the raison d'etre of the thing).
However, having cooked via the indirect method on a kettle, I would now never willingly use anything else.
Mobile Chicane said:
I had to BBQ on one of those last week in Pafos. Wretched thing!
I can see it working with a good ember base and eight hours turning for a slow-roast lamb or goat (the raison d'etre of the thing).
However, having cooked via the indirect method on a kettle, I would now never willingly use anything else.
Horses for courses. Hate 'open' bbqs normally, but I won't be cooking anything other then kebabs on this, which it cooks beautifully.I can see it working with a good ember base and eight hours turning for a slow-roast lamb or goat (the raison d'etre of the thing).
However, having cooked via the indirect method on a kettle, I would now never willingly use anything else.
I reckon I could get a small suckling on the top spit as well so I might try that.
fredt said:
Mobile Chicane said:
I had to BBQ on one of those last week in Pafos. Wretched thing!
I can see it working with a good ember base and eight hours turning for a slow-roast lamb or goat (the raison d'etre of the thing).
However, having cooked via the indirect method on a kettle, I would now never willingly use anything else.
Horses for courses. Hate 'open' bbqs normally, but I won't be cooking anything other then kebabs on this, which it cooks beautifully.I can see it working with a good ember base and eight hours turning for a slow-roast lamb or goat (the raison d'etre of the thing).
However, having cooked via the indirect method on a kettle, I would now never willingly use anything else.
I reckon I could get a small suckling on the top spit as well so I might try that.
I watched a kebab chef at work in a restaurant in Kyrenia. He blazed the charcoal at one end, then raked it down to underneath the cooking area once it had reached the ember stage. This may seem like a faff but I can see the logic in it.
Suckling pig sounds
smoked up a bit of a storm this weekend.
Saturday I smoked a brisket, took about 6-7 hours.
Then I did some pulled pork
about 10-11 hours, I pulled it off when the internal temp hit 195F
Hopefully we have a couple more good days. I'm off to the states in 2 weeks and will be picking up some accessories (hinged grate, remote thermometer etc...)
Saturday I smoked a brisket, took about 6-7 hours.
Then I did some pulled pork
about 10-11 hours, I pulled it off when the internal temp hit 195F
Hopefully we have a couple more good days. I'm off to the states in 2 weeks and will be picking up some accessories (hinged grate, remote thermometer etc...)
Rick101 said:
Anybody got a good lamb recipe?
Only two of us but usually cook for 4 or 6!
I used this one a few weeks back:Only two of us but usually cook for 4 or 6!
Craikeybaby said:
Craikeybaby said:
I've got a shoulder of lamb to cook tomorrow, any suggestions for rubs, or style of cooking? Is it worth adding wood chips to smoke it?
I've decided to go with caymanjames's recipe from 2011, the lamb is in the fridge marinading now. caymanjames said:
shoulder of lamb works well on the weber bbq, had it myself yesterday -
marinade - crush up 5 cloves of garlic, bunch of thyme (remove stalks), 2 tsp of spanish paprika and few pinches of rock/sea salt in a mortar and pestle. then mix in the juice of a lemon and finally add olive oil (1/2 cup).
score the lamb on the skin side and then rub marinade all over the lamb and rest in the fridge for a few hours or overnight.
to cook - in-direct heat method with some wood chips - for about 2-3 hours depending on the size of the shoulder
marinade - crush up 5 cloves of garlic, bunch of thyme (remove stalks), 2 tsp of spanish paprika and few pinches of rock/sea salt in a mortar and pestle. then mix in the juice of a lemon and finally add olive oil (1/2 cup).
score the lamb on the skin side and then rub marinade all over the lamb and rest in the fridge for a few hours or overnight.
to cook - in-direct heat method with some wood chips - for about 2-3 hours depending on the size of the shoulder
Craikeybaby said:
This is the lamb I did on the BBQ the other day, along with some homemade pittas:
BBQ'd lamb shoulder and homemade pittas by Lewis Craik, on Flickr
Served with roasted veg, humous and mint/cucumber yoghurt:
BBQ'd lamb shoulder, roasted veg and homemade pittas by Lewis Craik, on Flickr
BBQ'd lamb shoulder and homemade pittas by Lewis Craik, on Flickr
Served with roasted veg, humous and mint/cucumber yoghurt:
BBQ'd lamb shoulder, roasted veg and homemade pittas by Lewis Craik, on Flickr
HD Adam said:
jmorgan said:
Keep thinking of brisket as the rolled up affair.
That's just the flat of the brisket. If that's all you can get, unroll it and cook it like people have shown above.
Unfortunately the weather looks to be crap but i've ordered a few things for a BBQ this weekend...
50 beef burgers
50 lamb burgers
50 swingers sausages (a local specialty )
50 spanish-style sausages
50 kevs sausages (mostly pork with a few herbs)
Unsmoked streaky bacon
Full pork shoulder, skinned, on the bone
4x rack pork belly ribs, skinned
1x full beef brisket, flat and point, skinned but leave the fat
Should be a good one
50 beef burgers
50 lamb burgers
50 swingers sausages (a local specialty )
50 spanish-style sausages
50 kevs sausages (mostly pork with a few herbs)
Unsmoked streaky bacon
Full pork shoulder, skinned, on the bone
4x rack pork belly ribs, skinned
1x full beef brisket, flat and point, skinned but leave the fat
Should be a good one
Had an epic BBQ at the weekend with a friend's new Weber OT Premium.
Unfortunately at our first attempt using restaurant grade lumpwood we managed to get the BBQ up to over 350 degrees. Had to then wait 30+ mintues for it to cool down to a slightly more reasonable cooking temperature.
Food was fantastic though and a nicely butterflied leg of lamb tasted wonderful after around 25mins. Can only imagine how sensational meat will be once slow cooked and smoked.
Unfortunately at our first attempt using restaurant grade lumpwood we managed to get the BBQ up to over 350 degrees. Had to then wait 30+ mintues for it to cool down to a slightly more reasonable cooking temperature.
Food was fantastic though and a nicely butterflied leg of lamb tasted wonderful after around 25mins. Can only imagine how sensational meat will be once slow cooked and smoked.
Not eating this week now.
This last week consisted of:
A standard token beer can chicken with a spicy maple rub.
A slightly disturbing post can removal shot!
A long smoked pork shoulder which I was a little disappointed in, as I don't think I controlled the temp too well, and turned out a little dry. Also the joint was sans Bone which I'm sure didnt help.
Two mega dry aged T-bones seared on the fancy grill thing.
I also did some grilled fresh asparagus served with beetroot pickled eggs and anchovy hollandaise sauce.
This last week consisted of:
A standard token beer can chicken with a spicy maple rub.
A slightly disturbing post can removal shot!
A long smoked pork shoulder which I was a little disappointed in, as I don't think I controlled the temp too well, and turned out a little dry. Also the joint was sans Bone which I'm sure didnt help.
Two mega dry aged T-bones seared on the fancy grill thing.
I also did some grilled fresh asparagus served with beetroot pickled eggs and anchovy hollandaise sauce.
Does anyone use "real charcoal" rather than the stuff from the garage or Tesco? I spent a day with this chap - cooking over a real charcoal fire - admittedly a big pot of stew, but the fire was wonderful.
http://www.allees-forestry.co.uk/products/Charcoal...
http://www.allees-forestry.co.uk/products/Charcoal...
One thing I can recommend as a lighter alternative or as a starter, yakatori chicken.
Here is Steve Raichlens version link
With his asparagus rafts
Here is Steve Raichlens version link
With his asparagus rafts
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