The bbq photo & recipe thread

[Sway]

tomsugden said:

If it's just kebabs would a disposable bbq do, then you can leave it behind?

There's a part of me that'd die inside using some disposables...

I could use my Pro Q smoker in "party grill" mode, as it's black and stealthy, and tuck it away out of sight round the back before collecting the following morning - but ideally I'd want my weber kettle, which is a fetching shade of baby blue...

Surely there's some way I can remove the embers/Ash whilst hot into 'something' that'd contain them?

Was thinking maybe a pair of metal buckets with a few inches of sand in.

Coals/Ash into one, then put the other on top?

Thinking is the sand will act as insulator to the outside world, and the stacked buckets would pretty much starve it of oxygen?

[Taita]

Harry Flashman said:

This is the time to reni dyiu of the halloumi soaking/boiling water trick.

Soak for an hour. Then douse in boiling water and let it sit in the heat for a while. Then cook for superb, non rubbery texture with lowered salt.

Can you get away with just the sitting in boiling water? I LOVE the texture but lower salt seems like a bonus too? eg how do I achieve that (is it possible?)

[NumBMW]

Sway said:

There's a part of me that'd die inside using some disposables...

I could use my Pro Q smoker in "party grill" mode, as it's black and stealthy, and tuck it away out of sight round the back before collecting the following morning - but ideally I'd want my weber kettle, which is a fetching shade of baby blue...

Surely there's some way I can remove the embers/Ash whilst hot into 'something' that'd contain them?

Was thinking maybe a pair of metal buckets with a few inches of sand in.

Coals/Ash into one, then put the other on top?

Thinking is the sand will act as insulator to the outside world, and the stacked buckets would pretty much starve it of oxygen?

MAybe a metal bucket, bit of sand - add coals - cover with more sand - then fill with water

[Harry Flashman]

Taita said:

Harry Flashman said:

This is the time to reni dyiu of the halloumi soaking/boiling water trick.

Soak for an hour. Then douse in boiling water and let it sit in the heat for a while. Then cook for superb, non rubbery texture with lowered salt.

Can you get away with just the sitting in boiling water? I LOVE the texture but lower salt seems like a bonus too? eg how do I achieve that (is it possible?)

The salt lowering is the cold water soak so if you avoid the boiling water stage 2, you'll lower the salt but still get the squeaky rubber texture! Report back!

[illmonkey]

Harry Flashman said:

Taita said:

Harry Flashman said:

This is the time to reni dyiu of the halloumi soaking/boiling water trick.

Soak for an hour. Then douse in boiling water and let it sit in the heat for a while. Then cook for superb, non rubbery texture with lowered salt.

Can you get away with just the sitting in boiling water? I LOVE the texture but lower salt seems like a bonus too? eg how do I achieve that (is it possible?)

The salt lowering is the cold water soak so if you avoid the boiling water stage 2, you'll lower the salt but still get the squeaky rubber texture! Report back!

Have done the full method for ages now and mine is sometimes squeaky. I don’t mind it. I do think it actually needs cooking to remove the squeak. A few mins on indirect heat is not enough. I tent to put it on about the same time as sausages, far away from coals then just before serving over fire to colour it.

[Harry Flashman]

True. I pretty much always start halloumi indirect for a bit and then direct grill it so it gets gooey inside and crispy outside. Usually threaded through with a rosemary twig, and then brushed lightly with chilli honey before serving.

Edited by Harry Flashman on Saturday 19th June 21:03

[chml]

Sway said:

tomsugden said:

If it's just kebabs would a disposable bbq do, then you can leave it behind?

There's a part of me that'd die inside using some disposables...

I could use my Pro Q smoker in "party grill" mode, as it's black and stealthy, and tuck it away out of sight round the back before collecting the following morning - but ideally I'd want my weber kettle, which is a fetching shade of baby blue...

Surely there's some way I can remove the embers/Ash whilst hot into 'something' that'd contain them?

Was thinking maybe a pair of metal buckets with a few inches of sand in.

Coals/Ash into one, then put the other on top?

Thinking is the sand will act as insulator to the outside world, and the stacked buckets would pretty much starve it of oxygen?

Are you looking to use the Weber at home and then take it to the pavillion and relight it or are you just worried about getting it back from the pavillion with warm coals?

[Comacchio]

Reverse seared a Tomahawk yesterday, should have pulled it a few celsius earlier but got distracted helping my dad build some steps for our raised planters. Also tried to do a beer can chicken in the mini kamado but it wouldn't fit, so had to keep turning it. Skin was a bit charred but tasted lovely. Can't wait to have the garden finished and the grills in a permanent place, really nervous moving the big one about on that ground.

[Sway]

chml said:

Are you looking to use the Weber at home and then take it to the pavillion and relight it or are you just worried about getting it back from the pavillion with warm coals?

No, I'll use either my weber or Pro Q to smoke the pork shoulder and the other (I've also got an Aquaforno I could use - that collapses down) at the Pavilion to grill.

If I can come up with a safe solution for the coals, I can leave those outside there and load the BBQ in the car (VW caddy so loads of room to tie it without it touching anywhere).

[mattyn1]

These were lovely. Ribs and Belly Pork Pieces……. I always forget to do mid cook photos.

[number2]

Search Amazon for 'ash bucket with lid'. A metal bucket for coals etc.

I use one to empty the fire pit into, and ash from the BBQ.

[chml]

Sway said:

No, I'll use either my weber or Pro Q to smoke the pork shoulder and the other (I've also got an Aquaforno I could use - that collapses down) at the Pavilion to grill.

If I can come up with a safe solution for the coals, I can leave those outside there and load the BBQ in the car (VW caddy so loads of room to tie it without it touching anywhere).

Ah ok, just close the vents on the Weber and then transfer the coals into a decent-sized oven tray when done then maybe?

[chml]

number2 said:

Search Amazon for 'ash bucket with lid'. A metal bucket for coals etc.

I use one to empty the fire pit into, and ash from the BBQ.

Or this!

[Harry Flashman]

Folks, Meater and Inkbird wifi thermometers on sale on amazon for Prime Day.

I prefer the Inkbird as the probe is in the food connected by a wire to the main unit which sits outside the oven/barbecue, so should connect to wifi seamlessly. Whereas the Meater apparently uses Bluetooth from probe to phone - a problem when trying to send a signal from inside a metal box like an oven or closed barbecue.

I just bought this. I have the bluetooth version, which is a lot cheaper but annoying as range is poor, so you set off alarms and lose signal when you leave the room with your phone. This should solve that issue by using the wifi network and not needing the phone to be nearby. It was nearly four times the price, but is now merely double the price of the bluetooth version - man maths.

https://www.amazon.co.uk/Inkbird-IBBQ-4T-Thermomet...

[Sway]

chml said:

number2 said:

Search Amazon for 'ash bucket with lid'. A metal bucket for coals etc.

I use one to empty the fire pit into, and ash from the BBQ.

Or this!

Perfect.

Thanks number2!

[illmonkey]

Just seen this on a FB group, thought it might help

[Type R Tom]

Anyone had any luck with smash burgers? I've ordered a cast iron griddle to fit on the weber.

Tired in the house but scraping up all the caramelisation was tough

[cavey76]

Really simple 20% fat mince or 18% at an absolute minimum. Sprinkle some salt on it and i make up into 90gram balls. I did larger but got poorer results. Smash onto your plancha and probably 3-4 mins divided across both sides. I usually have some bacon, sliced onions, mushrooms and chilli's being roasted off to the side of my plancha and build up as people present me with a bun laden plate.

[illmonkey]

Harry Flashman said:

Folks, Meater and Inkbird wifi thermometers on sale on amazon for Prime Day.

I prefer the Inkbird as the probe is in the food connected by a wire to the main unit which sits outside the oven/barbecue, so should connect to wifi seamlessly. Whereas the Meater apparently uses Bluetooth from probe to phone - a problem when trying to send a signal from inside a metal box like an oven or closed barbecue.

I just bought this. I have the bluetooth version, which is a lot cheaper but annoying as range is poor, so you set off alarms and lose signal when you leave the room with your phone. This should solve that issue by using the wifi network and not needing the phone to be nearby. It was nearly four times the price, but is now merely double the price of the bluetooth version - man maths.

https://www.amazon.co.uk/Inkbird-IBBQ-4T-Thermomet...

You might want to get onto Amazon for a partial refund Flashers, as it's not £49.44. I'm going to order now, as it's cheaper than the inferior Meater that is meant to arrive today...




ETA: Tidied.

Edited by illmonkey on Tuesday 22 June 09:24

[Comacchio]

Have just bought one thanks. Had to use my own account as the wife is questioning why I've bought a dual probe and an instant read.. is one not enough?? 4 probe looks useful now that we have a big kamado and a wee kamado, good to be able to read grill temps and food temps on the 1 unit.