BBQ Beginner

[Eddw86]

Chaps and chapesses,

Googled pistonheads briquettes but didnt come up with much.

Just ordered a large, but cheap, BBQ with adjustable shelves and a 'rest' shelf to try get in to BBQing this summer after many hours lost drooling at the posts on here. It's a test to see how often I man up and fire it up, if as successful as I hope I'll invest in a Weber.

In the mean time, as a guy who's BBQ experiences the alst few years have been disposable bbqs on balconies and festivals:

- Charcoal or briquettes?

- I'm expecting anything to elaborate cooking wise is going to be out of the question but any recipes or meats I should be trying above the norm of burgers and sausages?!

- Any must know insider tips - chimmney starter also ordered!

Many thanks, though I have a feeling my bank balance may not agree with you in a few short weeks!

[HarryFlatters]

Eddw86 said:

Charcoal or briquettes?

Lumpwood burns hotter and briquettes burn longer, so it depends on what you're cooking and how long you need to cook for.

Eddw86 said:

I'm expecting anything to elaborate cooking wise is going to be out of the question but any recipes or meats I should be trying above the norm of burgers and sausages?!

For burgers, don't mess about with your mince too much and don't put salt on it until it's just about to go on the grill.

If you want something more impressive but not too hard and not slow cooked, google Rick Stein’s Barbecued Butterflied Lamb with Lemon, Garlic and Thyme. There's a video on YouTube.

Eddw86 said:

- Any must know insider tips - chimmney starter also ordered!

Use newspaper or kitchen paper soaked in a little veg oil to start your coals. Works every time, with no lighter fluid or firelighter smells

thelittleegg said:

What's the best technique to light the charcoal?

Chimney starter

thelittleegg said:

Often I pile it up, then light it, leave it for a while, but by the time it's all turned white, it also seems to have virtually burnt out? When I spread it all out, half of the pieces just collapse and fall apart.

Add more charcoal

[JimM169]

HarryFlatters said:

thelittleegg said:

What's the best technique to light the charcoal?

Chimney starter

This ^^^^^^^

You won't believe how something so simple can work so well !

[scottri]

In addition to the chimney buy decent charcoal is my tip.

Lumpwood for grilling

http://www.bigk.co.uk/Product-15kg-Restaurant-Grad...

briquettes when you get into smoking food... these last hours and hours.

http://www.hotsmoked.co.uk/charcoal-firelighters/a...

[hornetrider]

thelittleegg said:

Sorry to hijack, but a quick question from me whilst people are reading.

What's the best technique to light the charcoal? Often I pile it up, then light it, leave it for a while, but by the time it's all turned white, it also seems to have virtually burnt out? When I spread it all out, half of the pieces just collapse and fall apart.

Chimney chimney chimney. And the OP as well.

[scottri]

Some alternatives to the chimney.....

http://www.amazon.co.uk/BBQ-Dragon-Supercharger-Gr...

http://www.amazon.co.uk/Premier-Decorations-Limite...

Neither are needed as the chimney works so well, but if you like a gadget....

[tomsugden]

Try marinading meat too - I use soy sauce, garlic and some olive oil for marinading pork for a few hours before cooking.

Try also slow cooking some ribs in the oven in some kind of stock, then marinading and grilling on the BBQ. I use whatever is to hand, maybe soy sauce, garlic, chilli, brown sugar, honey....

[tomsugden]

A rack of lamb with olive oil, salt, garlic and rosemary is also a thing of wonder.

[scottri]

With regards to other things to cook, you could do a whole chicken if your new BBQ has a lid. Spatchcock it and chuck on some salt, pepper and spices and then cook at about 180-200C for about 40 mins to an hour.

Or you could grill some seafood? I did seabream and scallops at the weekend.

[Cotty]

Definately worth buying "Weber's Complete Barbecue Book: Step-by-step advice and over 150 delicious barbecue recipes"

http://www.amazon.co.uk/Webers-Complete-Barbecue-S...

[Foliage]

You can cook anything and everything on the BBQ, I like to do kebabs with marinaded meat (chicken, pork or lamb), steak is always a winner, fish aswell.

If your doing burgers in a bun toast your buns, put the cheese on the burger while its on the BBQ at the end to so it melts a bit.

[HarryFlatters]

Foliage said:

toast your buns

To your buns

[Eddw86]

Thanks for all the replies, much appreciated - given me some food for thought and direction. Will get the lump wood for now whilst I'm keeping it relatively simple.

Couple of the suggested recipes sounded incredible!

The BBQ doesn't have a lid, I assume this means smoking, long and slow type cooking is it?

[Mastodon2]

When you do get a BBQ with a lid, this guy has some great recipes for long, low n slow cooking.

https://www.youtube.com/results?search_query=cigar...

[Baryonyx]

I've got a Weber with a chimney starter, what an excellent device. I love popping the lid on and opening the flue, the burgers I've made on that thing are fantastic.

[expensivegarms]

I've done a version of the hairy dieters oven cooked sticky chicken, but involves a bit of pre prep before sticking it on the bbq. Stir fry 4 chicken breasts in a wok until browned off, and add in:
5 tbsp tomato ketchup
2 tbsp of Worcester sauce
2 tbsp of honey
1 tbsp of red or white wine vinegar.
Chilli flakes to your liking.
Turn on to a low heat when adding the sauce in and keep it at that heat until the sauce goes sticky and slightly caramelly.

Take the chicken out of the wok and chuck it onto the bbq, keeping some of the sauce in the wok. Bbq until the coating on the chicken goes a bit charred and using the remaining sauce, keep painting it on as a glaze until it's gone! How much you charr it is up to you.

Bit of effort, but so so good!

Edited to add, I normally cut the breast up into chunks and bbq as kebabs with some peppers.

[Cotty]

Worth a look for some ideas
https://www.youtube.com/user/BarbecueWeb

[FurtiveFreddy]

I've just replaced our old 18" Weber kettle with a 22" Master Touch and bought a Smokinator 1000.

Once you have a proper sized kettle and monitor what's happening with a thermometer, you really start to understand what this type of cooking is all about.

Indirect heat was never a practical option with the 18", but yesterday I cooked my first beer can chicken in the Master Touch and it turned out really well.

The Smokinator needs a bit more practice and a few little mods, but I can see the potential and it's a great way to have a smoker without taking up any more patio space.

Also, make sure you use high quality charcoal. Makes a big difference.

[Flying Penguin]

Cotty said:

Definately worth buying "Weber's Complete Barbecue Book: Step-by-step advice and over 150 delicious barbecue recipes"

http://www.amazon.co.uk/Webers-Complete-Barbecue-S...

This. Is. A. BBQ. Bible!

[Flying Penguin]

FurtiveFreddy said:

I've just replaced our old 18" Weber kettle with a 22" Master Touch and bought a Smokinator 1000.

Once you have a proper sized kettle and monitor what's happening with a thermometer, you really start to understand what this type of cooking is all about.

Indirect heat was never a practical option with the 18", but yesterday I cooked my first beer can chicken in the Master Touch and it turned out really well.

The Smokinator needs a bit more practice and a few little mods, but I can see the potential and it's a great way to have a smoker without taking up any more patio space.

Also, make sure you use high quality charcoal. Makes a big difference.

1+

[url]

|http://thumbsnap.com/ZJSPilHx[/url][url]

|http://thumbsnap.com/pYC3ndDV[/url]