Discussion
Depends how many,
I find small company, cooking & socialising around the fire with a beer good fun. Folk pick the bit of meat they want etc “looks done enough for me” or “we’ll give that dodgy one to John” (brother in law). It’s part of the social experience.
However If you’ve to load the BBQ multiple times it’s no pleasure to stand & watch so prepare just in advance so you’re ready to serve (can reheat if anyone is an hour late
Keeping large volumes warm is surprisingly easy. We have large stainless steel containers inside insulated foam boxes. A pour of boiling water heats them, then we empty & fill with burgers /sausages/chicken as appropriate & lid on. (My mother would far with tinfoil & a hot oven inside but it’s really not necessary)
I find small company, cooking & socialising around the fire with a beer good fun. Folk pick the bit of meat they want etc “looks done enough for me” or “we’ll give that dodgy one to John” (brother in law). It’s part of the social experience.
However If you’ve to load the BBQ multiple times it’s no pleasure to stand & watch so prepare just in advance so you’re ready to serve (can reheat if anyone is an hour late
Keeping large volumes warm is surprisingly easy. We have large stainless steel containers inside insulated foam boxes. A pour of boiling water heats them, then we empty & fill with burgers /sausages/chicken as appropriate & lid on. (My mother would far with tinfoil & a hot oven inside but it’s really not necessary)
a few years ago we hired in a BBQ cook for a big anniversary party, they arrived with all the meats (sausages. burgers, chicken, kebabs etc) all mostly cooked from their ovens back at bases, each "dish" was in a steel pan covered in foil and then finished on the BBQ to order as you walked up with your plate, things like veggie kebabs were cooked from scratch. I spoke to the chef about it and he recommends as a method for all BBQing for the staple BBQ foods to avoid the whole burnt outside raw inside thing, you get 90% of the BBQ flavour/appearance and none of the food poisoning
If we're having a do there are a few things I can recommend;
Do all the sides the day before, potato salad, coleslaw etc
Salads in the morning and bang in the fridge, I tend to do all the elements and keep separate and then bang together and put the dressing on just before it's served,
Chicken, poach it in salted water until cooked, I'll do this for thighs, wings, drumsticks...then let them cool, add a rub or marinade and reheat on the bbq. No chance of it being undercooked and takes half the time. Also means that all the blood etc is simmered out, so they cook cleaner on the bbq.
I tend to do a whole pork belly and beef ribs / cheeks, a turkey breast etc so they go on really early and then it's just a case of serving them when done.
Burgers and sausage, bang when the slow cooked stuff comes off...that way the coals are well through the cook cycle and cooler, so less chance of burning and flare ups.
Do all the sides the day before, potato salad, coleslaw etc
Salads in the morning and bang in the fridge, I tend to do all the elements and keep separate and then bang together and put the dressing on just before it's served,
Chicken, poach it in salted water until cooked, I'll do this for thighs, wings, drumsticks...then let them cool, add a rub or marinade and reheat on the bbq. No chance of it being undercooked and takes half the time. Also means that all the blood etc is simmered out, so they cook cleaner on the bbq.
I tend to do a whole pork belly and beef ribs / cheeks, a turkey breast etc so they go on really early and then it's just a case of serving them when done.
Burgers and sausage, bang when the slow cooked stuff comes off...that way the coals are well through the cook cycle and cooler, so less chance of burning and flare ups.
How big is the family?
I've become a fan of using the rotisserie add-on for my Weber kettle to do a load of chicken thighs if we have visitors. Other than occasionally keeping an eye on the temp's, the motor is doing the work, so you're not welded to the BBQ turning food. I've done this for 8 people but could easily fit more chicken on on the spit. When the chicken is close to be being ready, I'll use the grate round the edge of the BBQ to griddle some extra sides like vegetables (eg courgettes, peppers) and halloumi. Serve it all up with wraps, flatbreads, salad etc.
I've become a fan of using the rotisserie add-on for my Weber kettle to do a load of chicken thighs if we have visitors. Other than occasionally keeping an eye on the temp's, the motor is doing the work, so you're not welded to the BBQ turning food. I've done this for 8 people but could easily fit more chicken on on the spit. When the chicken is close to be being ready, I'll use the grate round the edge of the BBQ to griddle some extra sides like vegetables (eg courgettes, peppers) and halloumi. Serve it all up with wraps, flatbreads, salad etc.
I only put coals under one half and move cooked food over to the left when its done. Using a barrel BBQ means it stays warm with the lid closed.
Nice and easy
Chicken on rack in lid first so it gets a long but not a fierce cook
and most important, leave the lid closed as much as possible.
Nice and easy
Chicken on rack in lid first so it gets a long but not a fierce cook
and most important, leave the lid closed as much as possible.
Diderot said:
Had another family BBQ tonight and often wonder whether it s better to do what I normally do and cook everything and keep it warm and then serve it all in one go, rather than cook and serve it as it comes off the grill. And btw, I need a much bigger BBQ. Any thoughts?
Depends on what you are cooking?I am doing one on Saturday for 7-8 people. I'll do a low n slow pork chunk and lamb leg , and aim for that to go on about noon, out around 6 to rest. Then I'll heat the bbq a little for cooking some chicken breast, corn, haloumi etc, aiming to eat around 7.30.
I'll make salads, slaw etc on Saturday arvo, at a leisurely pace.
ETA< I realise this doesn't answer your questions...
I'll make salads, slaw etc on Saturday arvo, at a leisurely pace.
ETA< I realise this doesn't answer your questions...
Edited by some bloke on Thursday 13th August 13:38
Depends on what you consider to be a 'BBQ' as in what fuel gas or solid fuel? Wait's for the purists to comment 
I've dumped solid fuel (except for my Tandoor oven that's stays - but even that may be adapted to run on gas in the future) and gone for a large flat griddle...........
Can do virtually anything on it.
I've dumped solid fuel (except for my Tandoor oven that's stays - but even that may be adapted to run on gas in the future) and gone for a large flat griddle...........
Can do virtually anything on it.
dickymint said:
Depends on what you consider to be a 'BBQ' as in what fuel gas or solid fuel? Wait's for the purists to comment
I've dumped solid fuel (except for my Tandoor oven that's stays - but even that may be adapted to run on gas in the future) and gone for a large flat griddle...........
Can do virtually anything on it.
Gas !!!!I've dumped solid fuel (except for my Tandoor oven that's stays - but even that may be adapted to run on gas in the future) and gone for a large flat griddle...........
Can do virtually anything on it.
Heresy of the lowest sort...
To hell with you.
Gary C said:
dickymint said:
Depends on what you consider to be a 'BBQ' as in what fuel gas or solid fuel? Wait's for the purists to comment
I've dumped solid fuel (except for my Tandoor oven that's stays - but even that may be adapted to run on gas in the future) and gone for a large flat griddle...........
Can do virtually anything on it.
Gas !!!!I've dumped solid fuel (except for my Tandoor oven that's stays - but even that may be adapted to run on gas in the future) and gone for a large flat griddle...........
Can do virtually anything on it.
Heresy of the lowest sort...
To hell with you.
To be honest, the only reason I dont use gas, is they are quite expensive units and the last thing I can be arsed doing at the end of a good BBQ, is cleaning and putting it away.
With a cheap charcoal barrel one, you just walk away and go to bed...
then buy a new one when you need one.
With a cheap charcoal barrel one, you just walk away and go to bed...
then buy a new one when you need one.
dickymint said:
Depends on what you consider to be a 'BBQ' as in what fuel gas or solid fuel? Wait's for the purists to comment
I've dumped solid fuel (except for my Tandoor oven that's stays - but even that may be adapted to run on gas in the future) and gone for a large flat griddle...........
Can do virtually anything on it.
Frying outdoors, very Aussie!I've dumped solid fuel (except for my Tandoor oven that's stays - but even that may be adapted to run on gas in the future) and gone for a large flat griddle...........
Can do virtually anything on it.
dickymint said:
Depends on what you consider to be a 'BBQ' as in what fuel gas or solid fuel? Wait's for the purists to comment
I've dumped solid fuel (except for my Tandoor oven that's stays - but even that may be adapted to run on gas in the future) and gone for a large flat griddle...........
Can do virtually anything on it.
You need to get those Daffs in the ground. I've dumped solid fuel (except for my Tandoor oven that's stays - but even that may be adapted to run on gas in the future) and gone for a large flat griddle...........
Can do virtually anything on it.
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