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escargot

Original Poster:

16,672 posts

104 months

[news] 
Friday 21st May 2010 quote quote all
Folks,

I bloody love barbecuing.

On PH, we are fortunate to have some barbecue geniuses amongst us. It upsets me greatly (sometimes I cry a little) that all of this wisdom is often lost due to the multitude of barbecue threads. Therefore, I would like to suggest that we utilise this thread to document our undoubtedly superb efforts throughout the 2010 season.

Not only will it form a central resource for recipes/methods/photos but it should also act as a support group for those of us who are, quite simply, addicted.

If you're with me, pray raise your extra long soft grip tongs and salute the formal opening of the PH BBQ photo & recipe thread (PHBBQP&RT for short)

Edited by escargot on Friday 21st May 15:38

escargot

Original Poster:

16,672 posts

104 months

[news] 
Friday 21st May 2010 quote quote all
Tonights barbecue will mostly be: RIBS!



Recipe:

Rub comprising of
- Smoked paprika
- Crushed black pepper
- Herbs de provence
- Onion granules
- Garlic powder
- Mustard powder
- Sea salt

Once you've smeared on that weird bright yellow american 'mustard' liberally apply the rub to the ribs and leave to marinade for a few hours. ie, I bought the rack at lunchtime and went home with it, made & applied the rub and stuck it in the fridge so it'll be fine when I get back later.

Method:
I shall be hot smoking it over charcoal with soaked hickory chips. Not sure how long yet, probably a couple of hours depending on the the temp inside the bbq. Once it's nearly done, I'll simply brush some BBQ sauce over both sides and leave for another half an hour. Hopefully, this will do the trick.


Edited by escargot on Friday 21st May 16:07

prand

3,400 posts

83 months

[news] 
Friday 21st May 2010 quote quote all
Great idea Escargot. I'll get some pics up from mine this weekend. I'm hoping to smoke about 2kg of pork shoulder, 1 kg of lamb and some ribs.

smack

8,803 posts

78 months

[news] 
Friday 21st May 2010 quote quote all
escargot said:
Not only will it form a central resource for recipes/methods/photos but it should also act as a support group for those of us who are, quite simply, addicted.
Hi, my name is Smack, and I'm a bbqoholic.... smile

Hughesie

12,078 posts

169 months

[news] 
Friday 21st May 2010 quote quote all
And worthy of a sticky as well, so consider it stuck smile
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escargot

Original Poster:

16,672 posts

104 months

[news] 
Friday 21st May 2010 quote quote all
Hughesie said:
And worthy of a sticky as well, so consider it stuck smile
Top man Hughesie thumbup

escargot

Original Poster:

16,672 posts

104 months

[news] 
Friday 21st May 2010 quote quote all
smack said:
escargot said:
Not only will it form a central resource for recipes/methods/photos but it should also act as a support group for those of us who are, quite simply, addicted.
Hi, my name is Smack, and I'm a bbqoholic.... smile
Welcome Smack. You're safe now.

escargot

Original Poster:

16,672 posts

104 months

[news] 
Friday 21st May 2010 quote quote all
And we're off....


escargot

Original Poster:

16,672 posts

104 months

[news] 
Friday 21st May 2010 quote quote all
Job done.


escargot

Original Poster:

16,672 posts

104 months

[news] 
Sunday 23rd May 2010 quote quote all
A mate of mine did a leg of lamb on the barbie last night. It was absolutely spot on. My head this morning however, isn't.

smack

8,803 posts

78 months

[news] 
Sunday 23rd May 2010 quote quote all
escargot said:
A mate of mine did a leg of lamb on the barbie last night. It was absolutely spot on. My head this morning however, isn't.
Too much Vino Collapso then? wink Take any photos?

I went to my mates wife's birthday last night. As the cooking was being manned by an Aussie, Saffa, and a Jamaican, I would expect the food to be good. But sadly it didn't make the grade. Key factors was the Aussie was a little drunk, Jamaican stoned, but the Saffa did an ok job. As I got there late, they had already cooked their own prepped food, and now was using the Tesco "BBQ meat" selection, two for a £4 etc, so C grade to start with...

escargot

Original Poster:

16,672 posts

104 months

[news] 
Sunday 23rd May 2010 quote quote all
Bah, that had the makings of a BBQ from heaven by the sounds of it.

No pics here unfortunately, the pimms and Beaujolais put paid to any thought of taking photos.

Doing one here tonight, just some kebabs from the butcher in a wrap with salad, simple but great.

Might chuck some fish on it for lunch.

Pferdestarke

5,894 posts

74 months

[news] 
Sunday 23rd May 2010 quote quote all
escargot said:
Folks,

I bloody love barbecuing.

If you're with me, pray raise your extra long soft grip tongs and salute the formal opening of the PH BBQ photo & recipe thread (PHBBQP&RT for short)
Great words. I'm with you.

Here goes. 7:15 am Saturday 22nd May. Lighting my new ProQ Smoker for the gathering scheduled to commence at 19:00hrs.



Hickory soaking, home made rub of all things nice and spicy made.



It was too early really, so I needed some help.



Mr. Mark Benson, producer of today's pork butt (shoulder). I did skin it before applying the rub.



With the rub, glued on with a ketchup, brown sauce and mustard mix.



Off she goes...



After 3 hours



After foiling, sprtizing, more smoke and resting, all in around 10 hours



Grilled some snags



the perfect banger



I pulled the pork and we had it with white rolls, coleslaw and the reduced juices spooned over. By this time i was too busy feeding guests to photograph. There's leftover for today so we are making more to take to the coast.

I can feel some good posts from you folks on this thread.

Enjoy guys!

Edited to include pics from this morning of today's sandwiches.





Edited by Pferdestarke on Sunday 23 May 09:57

smack

8,803 posts

78 months

[news] 
Sunday 23rd May 2010 quote quote all
I'll add my first try at Pulled Pork done in November last year. Started with Pork Shoulder, about 1kg, trimmed the fat off it, covered in spice rub the night before, and into the fridge in a ziplock bag for the following day.
The rub and method was one I found on The Virtual Weber Bullet site http://www.virtualweberbullet.com/

The rub consisted of ground black pepper, paprika, demerara sugar, seat salt,
and cayenne pepper. The Yanks say to use mustard powder, but as I didn't have any, and figured that English Mustard powder is much different than what they have, I omitted it. Besides, I don't like English Mustard.

The Pork after a night in the fridge, ready for cooking.



An hour or so into the cooking on the Smokey Joe, modified for the job. I had used some wood for the smoke, I think it was apple wood. Under the pork is a small baking tray, lined with foil and full of water to control the temp. The cooking temperature was around 225F/110C for many hours until the internal temperature of the meat reaches 190F/82C. At that point all the fat and connecting tissue has rendered out of the meat.



Nice bark on the pork, and almost up to temperature (it keeps rising for a bit once out of the BBQ). Covered with foil, and let the meat rest. I ended up with about 40% in weight of pork after the trimming and cooking.



Final product, which got stuck in some buns with condiments and devoured smile We ate the leftovers for lunch the next day.




5678

5,402 posts

114 months

[news] 
Monday 24th May 2010 quote quote all
Well my first venture into the slow/indirect cooking was attempted yesterday!

I haven't taken enough pictures of my prep which is a bit annoying though, steps taken were:
- Beef smothered in a thick garlic sauce (10 cloves garlic, 1 onion, 1 cup Worcestershire sauce, 1/2 cup low salt soy sauce, pulped in the blender)
- Then coated with Papoo's rub recipe and left in the fridge over night.
- More rub applied in the morning before it went on.
- I've mixed up 1 cup apple juice, 1 cup water, 1 tbsp cider vinegar as my spritz and this is in the fridge chilling.
- Coals lit and setup in half of the Weber, drip tray with water underneath and soaked hickory blocks at the edge of the coals.

I turned the meat at 1 hour intervals and spritzed it at 1 hour, 2 hours and then every 30 mins until the 4 hour point when it came off. The joint was 1.3Kg and 4 hours at around the 225F point left it cooked Medium/Well. I'd probably pull it off the bbq at 3.5 hours next time though.
It was no where near as hard as I imagined. I will definitely be doing this again in future!

Here it is having just gone on.



Hickory chips soaking



1 hour in...



After another 3 hours, off to rest for 30 mins



It was delicious!



All washed down with a few of these!



Edited by 5678 on Monday 24th May 09:21

escargot

Original Poster:

16,672 posts

104 months

[news] 
Monday 24th May 2010 quote quote all
Chaps, top work there. An inspiration for sure.

As for me, I failed yesterday. No pics. frown

However, we had:

Lunch:
Barbecued sea bass with a simple salad & a bottle of Sancerre.

Seabass:
Descaled and brushed with olive oil then liberally sprinkled with sea salt

Salad:
Cucumber, Tomato, Lettuce, lots of lemon juice and olive oil and a touch of salt and pepper

The seabass didn't come out as well as I'd hoped, despite the oil the skin stuck to the grill so they looked a bit sorry for themselves. Tasted fine but aesthetically, not good enough. Any tips for barbecuing fish?

Dinner:
Tandoori kebabs from the local butcher with grilled wraps, salad, hot hot HOT chilli sauce and beer.

These were top notch, our butcher does a great selection of very good quality kebabs. My faves are normally the peppered steak but the tandoori kebabs get pretty damn close.

If you haven't tried this, it's epic:

Basically, prepare a standard salad of cucumber, tomato, lettuce, loads of red onion & an ungodly amount of coriander.

Grill your kebabs over the coals (you could smoke them, I couldn't be bothered yesterday though)

Once the kebabs are done, put the wraps on the grill and let them heat through and colour (about 30 seconds per side)

When finished, to the table, get a wrap and load it up with kebabs, salad, chilli sauce & mayo.

Food. Of. The. Gods.

Edited by escargot on Monday 24th May 10:12

escargot

Original Poster:

16,672 posts

104 months

[news] 
Monday 24th May 2010 quote quote all
Oh, and that was 7 out of 7 for me yesterday. thumbup

smack

8,803 posts

78 months

[news] 
Monday 24th May 2010 quote quote all
escargot said:
Dinner:
Tandoori kebabs from the local butcher with grilled wraps, salad, hot hot HOT chilli sauce and beer.

These were top notch, our butcher does a great selection of very good quality kebabs. My faves are normally the peppered steak but the tandoori kebabs get pretty damn close.

If you haven't tried this, it's epic:

Basically, prepare a standard salad of cucumber, tomato, lettuce, loads of red onion & an ungodly amount of coriander.

Grill your kebabs over the coals (you could smoke them, I couldn't be bothered yesterday though)

Once the kebabs are done, put the wraps on the grill and let them heat through and colour (about 30 seconds per side)

When finished, to the table, get a wrap and load it up with kebabs, salad, chilli sauce & mayo.

Food. Of. The. Gods.
I will have to try the salad/wrap bbq food delivery method, it sounds excellent!

I have been experimenting with making Tandoori/Tikka kebabs, and have been getting great results. The marinade is very easy, to make, and if you have the spices in the cupboard (if not, now is a good time to start!), costs pennies. I dried an early version on the Wales FD&R food and booze meet up, and they all ate it – possibly because it was the first non liquid food group they had seen all day!

The only real difference between the two mixes is people expect Tandoori to be bright red, thanks to it's uses in Britain's curry houses when Tandoori arrived on our shores in the 1970's, but traditionally, there is no difference, and Tikka means 'a little piece'. In fact that this style of cooking comes from the North-West Frontier of India/Pakistan, and was unknown anywhere else in India until 1947, according to one of my books.
The red and yellow food dyes, (yellow is Tartrazine) imparts no flavour what so ever, and is made from coal tar. Your call is you actually want to use it - I pass on it!

Anyhow, I have a few recipes in my more traditional Indian cookbooks use onion, and don't, use vinegar and don't, extra cumin/coriander etc. But they all share the key ingredients - garlic, ginger, yoghurt, lemon juice, paprika, garam masala (make your own, or buy a mix from your local Asian market).

I'll document and photo it for people the next time I make it.

smack

8,803 posts

78 months

[news] 
Monday 24th May 2010 quote quote all
escargot said:
Oh, and that was 7 out of 7 for me yesterday. thumbup
I am matching you there smile

Martin Keene

4,938 posts

112 months

[news] 
Monday 24th May 2010 quote quote all
Anybody got any suggestions for BBQ'ing a pork loin?
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