The bbq photo & recipe thread

[Turn7]

Diplomatico said:

Turn7 said:

Mastertouch Premium.....

Where did you get it from as it seems to be out of stock everywhere.

Local Garden Centre,

Bloke was telling me its a disaster this year, cannot get anything from Weber at all.

I actually bought his display item as he couldnt get me a boxed one.

[Turn7]

Any recipes or ideas for doing Pork belly Low n Slow ?

[some bloke]

I've had moderate success with pork belly - Think I did about 4 hours then put it skin side down to crisp up the crackling. Need to pay attention when doing that so you don't burn the skin.

[witten]

I've got a Weber Smoky Mountain and cannot for the life of me crack brisket yet. I have cooked 5 now, always the flat and the point and the flat is always dry and not very nice. Tasty as hell but not nice. I bring the internal temps up, wrap in butcher paper etc but can't work it out. Any one have any tips? I an spritzing but potentially not often enough or wrapping too late. Temp is constant for 12 hours with no fuss at all.

Pulled pork - nailed it. Smoked sausage - completed it mate (smoked chipolatas are like the best frankfurters you'eve ever had) but that pesky perfect brisket evades me!

[Sway]

Hot and fast smoking...

UK grass fed brisket just doesn't have the fat content to take long cooks without drying out (that's not strictly true, but it's a knife edge to get right which is luck not skill imo).

[JatHanspal]

Got a new gadget - a coal fired Tandoor:

First cook on it was home marinated chicken tikka and then tandoori thighs on the bone. Great start, looking forward to some more of this:

[Turn7]

Yum !

[Tony Angelino]

Looks great, any chance of the marinade recipe please? Whenever I make them with yoghurt they always seem to leave a 'claggy' uncooked bit that spoils them a touch.

[Gameface]

I'd love an authentic tikka marinade recipe. Ones I've tried never quite hit the spot.

[JatHanspal]

Gameface said:

I'd love an authentic tikka marinade recipe. Ones I've tried never quite hit the spot.

watch this space. will get one for you.

[PGM]

I made a Tandoor over lockdown.

It's superb the flavour that comes from it, even cooked burgers and sausages in it using a wire grill hung down into it.

I could live on Tandoori chicken though and naan breads cooked on the side.

Would also like the authentic recipe above.

[Chilly for June]

JatHanspal said:

Gameface said:

I'd love an authentic tikka marinade recipe. Ones I've tried never quite hit the spot.

watch this space. will get one for you.

Looks amazing. Would also love the marinade recipe. I have what I think is a decent one. Is it food colouring that gives it the red colour?

[Turn7]

Whats your choice of Charcoal? I like a low smoke choice, Green Olive briqs great, Big K restaurant lumpwppd also low smoke......Tried weber lumpwppd today and very smoky at start but soon dropped off.....also got some big k briqs but they are mega dirty at start up

[tedmus]

Globaltic lumpwood for me at the moment

[aspender]

My Pitt Cue Co BBQ box arrived last Thursday (https://www.biggreenegg.co.uk/pitt-cue-co-barbecue-and-cocktails-at-home) so this weekend has been somewhat coma-inducing in BBQ terms.

First up for Friday lunchtime was pulled pork buns. The meat was pre-cooked so just needed warming up and adding to the bacon fat buns along with some green chilli slaw, bread and butter pickles and BBQ sauce



Friday dinner involved the tip of this 3KG piece of aged featherblade



Which resulted in two flatiron steaks along with marrowbone which hit the egg for a quick blast



Done until 55C and accompanied with some mother sauce with whipped marrowbone, and more green chilli slaw and salad



Then Sunday was the main event. Sadly I was too focussed on the cook to take many photos but it started with the larger of these beef ribs



and half of the featherblade



Add Pitt Cue rub and just over 7 hours at 120C and another hour resting, add some chipotle caramel and more mother sauce and whipped marrowbone and you get this



And just for good measure for our non-meat eating guest an out of focus smoked sea bass



All accompanied by a green slaw, jackets, BBQ'd vegetables and charred little gem lettuce.

All in all some amazing eating, and we still have duck link sausages to go, along with half the featherblade and ribs in the freezer for another time.

[JatHanspal]

Chilly for June said:

Looks amazing. Would also love the marinade recipe. I have what I think is a decent one. Is it food colouring that gives it the red colour?

I use a little fool colour to give it the red finish, but you can use red chilli powder if you get a good quality on that brings colour and not just heat to a dish.

Will share a full recipe soon.

[tomsugden]

Gameface said:

I'd love an authentic tikka marinade recipe. Ones I've tried never quite hit the spot.

This is a recipe given to me by some Indian friends. I’ve used it many times and it’s very good

Edited by tomsugden on Tuesday 28th July 07:35

To be clear, the lime juice doesn't go into the marinade. Just squirt some over the chicken as it cooks.

Edited by tomsugden on Tuesday 28th July 07:38

[Gameface]

Nice one. Cheers.

[tedmus]

Carne Asada, steak marinaded for 24 hours, made a guacamole, tortillas and salsa bought in. Over cooked the steak (flank) but was so tasty and really fresh.

[tedmus]

A&O Thai rub and Baby Penang sauce. Smoked for 3 hours, wrapped for 1.5 and then glazed for 30 minutes. About 240 - 250f with pear wood chunks.

Noodle, beansprout, carrot and spring onion salad with mint, coriander, chilli and a soy, chilli and ginger dressing.

Ribs were banging.