The bbq photo & recipe thread
Discussion
illmonkey said:
Glad it worked out Nebby.
Chris, is that a home made one? It’s been on my todo list for some time, looks like they work well!
Maybe don’t put nan in the tandoor though![hehe](/inc/images/hehe.gif)
Those croquets do look perfect. Chris, is that a home made one? It’s been on my todo list for some time, looks like they work well!
Maybe don’t put nan in the tandoor though
![hehe](/inc/images/hehe.gif)
Yeah, homemade… mostly from 3 plant pots. Not my idea… saw a video on YT… super simple to make with the right size pots, a drill and an angle grinder.
Grrrt… naan
![biggrin](/inc/images/biggrin.gif)
Chris Stott said:
illmonkey said:
Glad it worked out Nebby.
Chris, is that a home made one? It’s been on my todo list for some time, looks like they work well!
Maybe don’t put nan in the tandoor though![hehe](/inc/images/hehe.gif)
Those croquets do look perfect. Chris, is that a home made one? It’s been on my todo list for some time, looks like they work well!
Maybe don’t put nan in the tandoor though
![hehe](/inc/images/hehe.gif)
Yeah, homemade… mostly from 3 plant pots. Not my idea… saw a video on YT… super simple to make with the right size pots, a drill and an angle grinder.
Grrrt… naan
![biggrin](/inc/images/biggrin.gif)
nebpor said:
Nicely done - if we ever get this kitchen and garden done I’m getting a tandoor!
If I get enough use out of this one I might invest in a Puri… but they are best part of €800 delivered here in Spain ![yikes](/inc/images/yikes.gif)
This one cost about €80, including the fancy wrought iron stand. Hardest part was finding the right combination of plant pots… and I had to order the vermiculite off Amazon. Less than an hour to put it all together.
![](https://thumbsnap.com/sc/fvoZ3Sdd.jpg)
I’ve just been gifted this large portion of pig!
It’s currently frozen and will remain so for a bit. But the BBQ masters on here what would you do?
Obviously it can’t be refrozen once defrosted so I’m wondering given I’ve a vacuum sealer, and it’s screaming pulled pork to me can I freeze the cooked pulled pork and just defrost and use once reheated?
Thoughts?
Gone a bit AMG said:
![](https://thumbsnap.com/sc/fvoZ3Sdd.jpg)
I’ve just been gifted this large portion of pig!
It’s currently frozen and will remain so for a bit. But the BBQ masters on here what would you do?
Obviously it can’t be refrozen once defrosted so I’m wondering given I’ve a vacuum sealer, and it’s screaming pulled pork to me can I freeze the cooked pulled pork and just defrost and use once reheated?
Thoughts?
![](https://thumbsnap.com/sc/xcVQ8cQt.jpg)
https://www.bbcgoodfood.com/recipes/italian-style-...
Did a similar one a Xmas.
14 kilos!!
I used this recipe for porchetta but not fennel pollen https://www.christinascucina.com/porchetta-authent...
Used something like this for the timing https://www.weber.com/AU/en/recipes/pork/perfect-p...
i.e. 1 minute per millimetre.. But that piece you've got looks like a beast!
I'd definitely go fennel + salt and pepper and maybe some cider of some description or apples chopped up, but not too much.
If you can unroll it and get a lot of that inside then great.
You might need an industrial strength spit for it though!
ETA : I wouldn't go garlic with that
I used this recipe for porchetta but not fennel pollen https://www.christinascucina.com/porchetta-authent...
Used something like this for the timing https://www.weber.com/AU/en/recipes/pork/perfect-p...
i.e. 1 minute per millimetre.. But that piece you've got looks like a beast!
I'd definitely go fennel + salt and pepper and maybe some cider of some description or apples chopped up, but not too much.
If you can unroll it and get a lot of that inside then great.
You might need an industrial strength spit for it though!
ETA : I wouldn't go garlic with that
Deesee said:
If it’s boned and rolled (I think that’s what the label says)
![](https://thumbsnap.com/sc/xcVQ8cQt.jpg)
https://www.bbcgoodfood.com/recipes/italian-style-...
Did a similar one a Xmas.
It is boned and rolled. I’ve done plenty of pulled pork but that looks great. Thanks. ![](https://thumbsnap.com/sc/xcVQ8cQt.jpg)
https://www.bbcgoodfood.com/recipes/italian-style-...
Did a similar one a Xmas.
Might be easier searching in Freedom Units for pulled pork which would be 30lb. Here's a guy who did that cut in two chunks which took 35 hours. ![eek](/inc/images/eek.gif)
https://eggheadforum.com/discussion/39098/30-lb-po...
![eek](/inc/images/eek.gif)
https://eggheadforum.com/discussion/39098/30-lb-po...
eps said:
14 kilos!!
I used this recipe for porchetta but not fennel pollen https://www.christinascucina.com/porchetta-authent...
Used something like this for the timing https://www.weber.com/AU/en/recipes/pork/perfect-p...
i.e. 1 minute per millimetre.. But that piece you've got looks like a beast!
I'd definitely go fennel + salt and pepper and maybe some cider of some description or apples chopped up, but not too much.
If you can unroll it and get a lot of that inside then great.
You might need an industrial strength spit for it though!
ETA : I wouldn't go garlic with that
Fennel and pork is just a marriage made in heaven...I used this recipe for porchetta but not fennel pollen https://www.christinascucina.com/porchetta-authent...
Used something like this for the timing https://www.weber.com/AU/en/recipes/pork/perfect-p...
i.e. 1 minute per millimetre.. But that piece you've got looks like a beast!
I'd definitely go fennel + salt and pepper and maybe some cider of some description or apples chopped up, but not too much.
If you can unroll it and get a lot of that inside then great.
You might need an industrial strength spit for it though!
ETA : I wouldn't go garlic with that
Tried a rack of ribs on the barbecue, as always the quality of the meat determines the end result. Which was amazing!!
2 hour barbecuing time!! Prepped the meat in the morning.
Nice cut of meat with very little work for me to do
Just a quick removal of some of the silver lining, but there really wasn't much on there.
![](https://thumbsnap.com/sc/7y4g34Tf.jpg)
Pepper, Pork seasoning, Schwartz BBQ seasoning, a little Cayenne, some Paprika and a little soft brown sugar (should have done more of this).
![](https://thumbsnap.com/sc/gvrNZg6m.jpg)
On the barbecue
![](https://thumbsnap.com/sc/EHE7sqQP.jpg)
![](https://thumbsnap.com/sc/hJdBVeC5.jpg[/img]</a> <a href="https://thumbsnap.com/hJdBVeC5" Target="_blank" rel="nofollow">[img]https://thumbsnap.com/sc/hJdBVeC5.jpg)
The end result - minus some which had already been scoffed!! Always a good sign
Self basting, the meat was soft, juicy and with a thin flavoursome crust
![](https://thumbsnap.com/sc/AqP1udr8.jpg[/img]</a> <a href="https://thumbsnap.com/hJdBVeC5" Target="_blank" rel="nofollow">[img]https://thumbsnap.com/sc/hJdBVeC5.jpg)
I did add a little Korean BBQ sauce mid barbecue, which I think added very little and some more sugar, but I think this was too late - the meat liked the sugar being added before, with the seasoning and spices. I probably could have secured the rack a little better, pierced it through a couple of times, but in the end it made very little difference to the end result. Mrs eps reckons we should do these again for the weekend, but with 30+ people coming I can't devote 2 barbecues just to ribs, for 2 hours!! But will definitely do them again![smile](/inc/images/smile.gif)
2 hour barbecuing time!! Prepped the meat in the morning.
Nice cut of meat with very little work for me to do
![smile](/inc/images/smile.gif)
![](https://thumbsnap.com/sc/7y4g34Tf.jpg)
Pepper, Pork seasoning, Schwartz BBQ seasoning, a little Cayenne, some Paprika and a little soft brown sugar (should have done more of this).
![](https://thumbsnap.com/sc/gvrNZg6m.jpg)
On the barbecue
![](https://thumbsnap.com/sc/EHE7sqQP.jpg)
![](https://thumbsnap.com/sc/hJdBVeC5.jpg[/img]</a> <a href="https://thumbsnap.com/hJdBVeC5" Target="_blank" rel="nofollow">[img]https://thumbsnap.com/sc/hJdBVeC5.jpg)
The end result - minus some which had already been scoffed!! Always a good sign
Self basting, the meat was soft, juicy and with a thin flavoursome crust
![](https://thumbsnap.com/sc/AqP1udr8.jpg[/img]</a> <a href="https://thumbsnap.com/hJdBVeC5" Target="_blank" rel="nofollow">[img]https://thumbsnap.com/sc/hJdBVeC5.jpg)
I did add a little Korean BBQ sauce mid barbecue, which I think added very little and some more sugar, but I think this was too late - the meat liked the sugar being added before, with the seasoning and spices. I probably could have secured the rack a little better, pierced it through a couple of times, but in the end it made very little difference to the end result. Mrs eps reckons we should do these again for the weekend, but with 30+ people coming I can't devote 2 barbecues just to ribs, for 2 hours!! But will definitely do them again
![smile](/inc/images/smile.gif)
Given July seems to be a case of grabbing any chance of nice weather to BBQ, I'm attempting a healthy BBQ tonight.
Homemade Turkey burgers, done them before luckily so I know they're pretty nice: https://www.delish.com/cooking/recipe-ideas/a19664...
Never tried these though: https://www.heckfood.co.uk/pages/chicken-italia-ch...
I fear the 'sausages' will be a disappointment from the usual pork choice, but can't argue with the reduction in calories, fat etc.
Wishing I'd remembered to get corn, although I usually cover it in butter.....
Homemade Turkey burgers, done them before luckily so I know they're pretty nice: https://www.delish.com/cooking/recipe-ideas/a19664...
Never tried these though: https://www.heckfood.co.uk/pages/chicken-italia-ch...
I fear the 'sausages' will be a disappointment from the usual pork choice, but can't argue with the reduction in calories, fat etc.
Wishing I'd remembered to get corn, although I usually cover it in butter.....
UTH said:
Given July seems to be a case of grabbing any chance of nice weather to BBQ, I'm attempting a healthy BBQ tonight.
Homemade Turkey burgers, done them before luckily so I know they're pretty nice: https://www.delish.com/cooking/recipe-ideas/a19664...
Never tried these though: https://www.heckfood.co.uk/pages/chicken-italia-ch...
I fear the 'sausages' will be a disappointment from the usual pork choice, but can't argue with the reduction in calories, fat etc.
Wishing I'd remembered to get corn, although I usually cover it in butter.....
I did some sausages over the weekend as well - our local butchers own, standard ones. Which were great.Homemade Turkey burgers, done them before luckily so I know they're pretty nice: https://www.delish.com/cooking/recipe-ideas/a19664...
Never tried these though: https://www.heckfood.co.uk/pages/chicken-italia-ch...
I fear the 'sausages' will be a disappointment from the usual pork choice, but can't argue with the reduction in calories, fat etc.
Wishing I'd remembered to get corn, although I usually cover it in butter.....
Plus did some 'Corn Ribs' a bit faffy, had to slice the corn in half and then half again, lengthways, but with a bit of tweaking should be quite tasty - just need to watch the heat as well!
UTH said:
Given July seems to be a case of grabbing any chance of nice weather to BBQ, I'm attempting a healthy BBQ tonight.
Homemade Turkey burgers, done them before luckily so I know they're pretty nice: https://www.delish.com/cooking/recipe-ideas/a19664...
Never tried these though: https://www.heckfood.co.uk/pages/chicken-italia-ch...
I fear the 'sausages' will be a disappointment from the usual pork choice, but can't argue with the reduction in calories, fat etc.
Wishing I'd remembered to get corn, although I usually cover it in butter.....
I can confirm that again I am very happy with that burger recipe, but those sausages are not exciting at all. Homemade Turkey burgers, done them before luckily so I know they're pretty nice: https://www.delish.com/cooking/recipe-ideas/a19664...
Never tried these though: https://www.heckfood.co.uk/pages/chicken-italia-ch...
I fear the 'sausages' will be a disappointment from the usual pork choice, but can't argue with the reduction in calories, fat etc.
Wishing I'd remembered to get corn, although I usually cover it in butter.....
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