The bbq photo & recipe thread
Discussion
smack said:
The rub and method was one I found on The Virtual Weber Bullet site http://www.virtualweberbullet.com/
A guy on there has created a mini Smoky Mountin http://tvwbb.com/eve/forums/a/tpc/f/1840039023/m/5...
Slow week for me BBQwise. I did a couple of rump steaks over the weekend but no pics I'm afraid. Tonight however I decided to smoke some wings.
I made a hot spice rub and applied it a few hours before smoking over hickory.
they were lovely served with a hot sauce dip and a pepper salad.
I made a hot spice rub and applied it a few hours before smoking over hickory.
they were lovely served with a hot sauce dip and a pepper salad.
I am BBQing 4 legs of lamb tonight and for anyone whose interested heres a little pictorial of how to butterfly a leg of lamb,once you have done 1 you will think you are a surgeon,easy...
will finish the wording later this evening
Lay the leg in postion shown
Take the large knife and cut half way up through the thickness of the flesh until you meet the bone
press the flesh out into a butterfly shape and expose the bone
take the short knife and ease the flesh off the bone,use your fingers to get between the bone and flesh
if you tackle the bone from each end it will leave you with the joint in the middle to do last which is the fiddley bit getting the skin off the joint
job done,give Rover the bone and pour yourself a drink and contemplate whether you made the right career choice,could you have in fact have been a top surgeon...
I use a rub of Garam Masala ground down from whole spices in a coffee grinder which include peppercorns,cloves,cumin,coriander seed,nutmeg,cinnamon,malibar leaves and cardomon.its a commercial brand called East End readily available in any Asian shop.i add dried red Chilli as well.
The wet marinade is fish sauce,lots of pureed fresh garlic,dark soy sauce and oyster sauce,the two main ingredients are the fish sauce and garlic.marinade the meat for 24 hours and take out of the fridge approx an hour before cooking to bring up to room temp.
The done article(cut in half)high heat 10 mins fat side down and then lower the heat to medium for 20 turning every 10 mins and raise it again for the final 10mins if the skin isn't crispy enough(Gas BBQ which i hate !)
Pudding.
i served homemade Mango Icecream
ingredients
400 g Mango Puree (tinned or the flesh of 4 large fresh mangos pureed
1/2 cup caster sugar
1/4 cup Mango or apricot nectar( i used water as i forgot to buy it,usually use Tesco's tropical fruit Juice)
300ml cream
mint leaves and fresh mango slices to garnish
place mango puree in a bowl and add sugar and nectar,stir until sugar is disolved.
beat the cream in a bowl until at the stiff peak stage.gently fold into mango mixture.
pour into lamington tray(baking tray with about 1 inch high side,approx12 x 24 inch,tescos)and freeze for 1 1/2 -2 hours or until half frozen.quickly spoon mixture into a food processor,process for 30 secs or until smoooth,put into tuppaware container,cover and freeze completly.scoop and garnish with fresh mango slices and mint.
will finish the wording later this evening
Lay the leg in postion shown
Take the large knife and cut half way up through the thickness of the flesh until you meet the bone
press the flesh out into a butterfly shape and expose the bone
take the short knife and ease the flesh off the bone,use your fingers to get between the bone and flesh
if you tackle the bone from each end it will leave you with the joint in the middle to do last which is the fiddley bit getting the skin off the joint
job done,give Rover the bone and pour yourself a drink and contemplate whether you made the right career choice,could you have in fact have been a top surgeon...
I use a rub of Garam Masala ground down from whole spices in a coffee grinder which include peppercorns,cloves,cumin,coriander seed,nutmeg,cinnamon,malibar leaves and cardomon.its a commercial brand called East End readily available in any Asian shop.i add dried red Chilli as well.
The wet marinade is fish sauce,lots of pureed fresh garlic,dark soy sauce and oyster sauce,the two main ingredients are the fish sauce and garlic.marinade the meat for 24 hours and take out of the fridge approx an hour before cooking to bring up to room temp.
The done article(cut in half)high heat 10 mins fat side down and then lower the heat to medium for 20 turning every 10 mins and raise it again for the final 10mins if the skin isn't crispy enough(Gas BBQ which i hate !)
Pudding.
i served homemade Mango Icecream
ingredients
400 g Mango Puree (tinned or the flesh of 4 large fresh mangos pureed
1/2 cup caster sugar
1/4 cup Mango or apricot nectar( i used water as i forgot to buy it,usually use Tesco's tropical fruit Juice)
300ml cream
mint leaves and fresh mango slices to garnish
place mango puree in a bowl and add sugar and nectar,stir until sugar is disolved.
beat the cream in a bowl until at the stiff peak stage.gently fold into mango mixture.
pour into lamington tray(baking tray with about 1 inch high side,approx12 x 24 inch,tescos)and freeze for 1 1/2 -2 hours or until half frozen.quickly spoon mixture into a food processor,process for 30 secs or until smoooth,put into tuppaware container,cover and freeze completly.scoop and garnish with fresh mango slices and mint.
Edited by markreilly on Sunday 6th June 18:31
) actually but weren't too bad at all. I had 8 of them like a greedy pig.Just bought myself a new 57cm Webber today, collect it tomorrow so guess what this weekend will be doing, any special tips about a new Webber charcoal BBQ ?
I have a very large wood burniing BBQ which is built out of brick and render with a v large log basket and fully adjustable up and down bbq bed typical Argentinian style, and a rake for raking the coals out of the log basket, can't use at this time of the year unfortunately as I live in a protected forest area can only use October till end April.
Have a gas webber as well but never use as doesn't ever seem like a BBQ no flavours,smell,taste or relaxing around a nice smoky bbq smell with a cool beer, just doesn't seem the same to me.
I'm ready for all the advice with regards a webber.
I have a very large wood burniing BBQ which is built out of brick and render with a v large log basket and fully adjustable up and down bbq bed typical Argentinian style, and a rake for raking the coals out of the log basket, can't use at this time of the year unfortunately as I live in a protected forest area can only use October till end April.
Have a gas webber as well but never use as doesn't ever seem like a BBQ no flavours,smell,taste or relaxing around a nice smoky bbq smell with a cool beer, just doesn't seem the same to me.
I'm ready for all the advice with regards a webber.
Here is a nice hot sauce usually which is usually served with Steaks here in Spain & Argentina
Salsa Chimichurri
250ml Olive Oil
50ml Vinegar
5 Tablespoons of finely chopped Flat Leaf Parsley
5 Tablespoons finely chopped onion
4 Cloves of Garlic finely chopped
2 Teaspoons dried Oregano leaves
2 laurel leaves
half teaspoon Cayenne Pepper
hald teaspoon salt
hald teaspoon ground black pepper
Mix all the ingredientes together and leave to marinate together overnight in an ambient temperature.
If you like things really picante add a finely chopped chilli
Eat with BBQ'd steaks,chicken,sausages
Salsa Chimichurri
250ml Olive Oil
50ml Vinegar
5 Tablespoons of finely chopped Flat Leaf Parsley
5 Tablespoons finely chopped onion
4 Cloves of Garlic finely chopped
2 Teaspoons dried Oregano leaves
2 laurel leaves
half teaspoon Cayenne Pepper
hald teaspoon salt
hald teaspoon ground black pepper
Mix all the ingredientes together and leave to marinate together overnight in an ambient temperature.
If you like things really picante add a finely chopped chilli
Eat with BBQ'd steaks,chicken,sausages
escargot said:
Kneetrembler, the beauty of the onetouch is its versitility. If I were you I'd do a bit of reading up on indirect cooking as well as purchase some woodchips for smoking.
Don't underestimate how epic a simple burger or a humble sausage can become when cooked in this fashion.
Will do and thanks for the advice, tomorrow can't come quick enough.Don't underestimate how epic a simple burger or a humble sausage can become when cooked in this fashion.
It's been delivered and it's all together just finished and ready to start this weekend Woo Hoo........really nice piece of kit and I can't believe the guarantees that come with it, must have copied Hyundai with the 1yr,5yr & 10 year guarantees.
Anyway I digress really looking forward to using it, do you all use Weber products all the time or sometimes or none at all ?
Anyway I digress really looking forward to using it, do you all use Weber products all the time or sometimes or none at all ?
Kneetrembler said:
do you all use Weber products all the time or sometimes or none at all ?
I only have a Webber Smoky Joe at the moment. I have a gas BBQ that I never use. If I am BBQing then I use the Webber and Webber bricketts, they last for 4 hours. Seriously thinking of getting a 57" and ditch the gas one
Cotty said:
Kneetrembler said:
do you all use Weber products all the time or sometimes or none at all ?
I only have a Webber Smoky Joe at the moment. I have a gas BBQ that I never use. If I am BBQing then I use the Webber and Webber bricketts, they last for 4 hours. Seriously thinking of getting a 57" and ditch the gas one
And we're up and running. Couple of racks of ribs, membranes removed, dry rubbed overnight, and cooking using the indirect method. Been on for an hour or so, will keep it going for another 3 or 4 hours. The cumberland sausage rings have been cooked directly over the coals and are for lunch 
Edited by calibrax on Saturday 12th June 16:09
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