The bbq photo & recipe thread

Author
Discussion

fredt

847 posts

146 months

Monday 5th May 2014
quotequote all
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 itsmile

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.


Mobile Chicane

20,740 posts

211 months

Monday 5th May 2014
quotequote all
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 itsmile

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!

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.

fredt

847 posts

146 months

Monday 5th May 2014
quotequote all
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 reckon I could get a small suckling on the top spit as well so I might try that.

Mobile Chicane

20,740 posts

211 months

Monday 5th May 2014
quotequote all
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 reckon I could get a small suckling on the top spit as well so I might try that.
I find the trick to avoiding fat flares is to rake all the coals into the middle, then stick the kebabs on either side. Either that, or be quick with moving them.

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 lick

James_P

344 posts

179 months

Monday 5th May 2014
quotequote all
Must stop eating..







snake method worked great.. kept between 250-280 easily for 11hrs with the heat beads and still going strong 13hrs+ later. Money well spent!


Sushi

858 posts

199 months

Tuesday 6th May 2014
quotequote all
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...)

Craikeybaby

10,369 posts

224 months

Tuesday 6th May 2014
quotequote all
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:

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

beer
I thought it turned out pretty well!

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

Sonic

4,007 posts

206 months

Tuesday 6th May 2014
quotequote all
Sushi said:
lick That looks perfect. Bet it tasted great!

Sushi

858 posts

199 months

Tuesday 6th May 2014
quotequote all
Sonic said:
lick That looks perfect. Bet it tasted great!
It sure does, I tend to make a ton of bbq at the weekend, then portion it out during the week, the brisket and pulled pork will be my lunch this week. The ribs never make it off the table, they're always the first to go.

jmorgan

36,010 posts

283 months

Tuesday 6th May 2014
quotequote all
Keep thinking of brisket as the rolled up affair.

HD Adam

5,144 posts

183 months

Wednesday 7th May 2014
quotequote all
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.

jmorgan

36,010 posts

283 months

Wednesday 7th May 2014
quotequote all
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.
Aye, I will, but all these years I never thought of it as anything else. You get into a rhythm with something that you had to broil for hours and do not see what is in front of you.

Watcha

1,874 posts

220 months

Wednesday 7th May 2014
quotequote all
Sushi, what are you smoking with?

Sonic

4,007 posts

206 months

Wednesday 7th May 2014
quotequote all
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 wink)
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 smile

Sushi

858 posts

199 months

Wednesday 7th May 2014
quotequote all
Watcha said:
Sushi, what are you smoking with?
The brisket and pulled pork were smoked over cherry.
If I'm doing ribs or pork chops I usually use hickory or when I'm feeling flush JD barrel chips.


-Ad-

885 posts

174 months

Monday 12th May 2014
quotequote all
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.

Watcha

1,874 posts

220 months

Monday 12th May 2014
quotequote all
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.

Slyjoe

1,500 posts

210 months

Monday 12th May 2014
quotequote all
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...




Munka01

453 posts

138 months

Tuesday 13th May 2014
quotequote all
Just got a weber BBQ.

Steaks were first port of call


FiF

43,965 posts

250 months

Tuesday 13th May 2014
quotequote all
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

lick