The bbq photo & recipe thread

[Mobile Chicane]

Tandoori chicken (recipe via smack), served with 'kachumbar', a zesty chutney of red onion, cucumber, ripe tomatoes, chilli, coriander and lime juice:



The tandoori chicken got a bit blacker than intended due to the phone ringing at a crucial moment, but it was juicy and very very tasty.

I had concerns my Smokey Joe BBQ (the new version with the vents at the side) might not get hot enough for tandoori, but it will if filled with lots of good-quality charcoal. I used 'Big K'.

[smack]

Looks great MC! I have only tried that recipe as a kebab marinade, not on large cuts of meat, but it worked well for me.

The healthy green stuff looks good too!

[Mobile Chicane]

It's a trick of perspective - that's a chicken thigh.

[escargot]

Looks great MC and the chutney is definitely something I'll be pinching for my own use

[Mobile Chicane]

escargot said:

Looks great MC and the chutney is definitely something I'll be pinching for my own use

To be more precise, the proportions of the chutney are:

1 red onion
1 mini cucumber
3 medium tomatoes
1 Thai chilli (de-seeded)
Juice of 1 lime
Bunch of coriander (chopped inc. stalks)
1/2 teaspoon of sugar (or more to taste) to balance the tartness of the lime and/or if the tomatoes aren't particularly sweet.

[Cotty]

juice said:

Also made some Jalapenos, stuffed with creme cheese, wrapped in Bacon. No room on smoker sadly, so did them in the oven

Now they look great. I have to try them. What cheese did you use?

[juice]

Just normal Philadephia (Full fat, not the low fat ste) - which would be like ordering a Burger with a diet coke.. )

[smack]

Is it ok (good) to put the ash from lumpwood charcoal on the garden? With brickettes I have read that it is bad, due to potash used to bind it all together.

[Mobile Chicane]

Depends. Wood ash is alkaline, and if you've got lots of acid-loving plants like rhododendron, camellia and heather, they're not going to like it.

[calibrax]

escargot said:

calibrax said:

Have bought one of these...

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&am...

...so I will be drilling a hole in the lid of my Weber at some point!

I've previously been using the top vent with a temp probe, but this will be a much more elegant solution; there will be no need to fiddle about replacing the probe every time I take the lid off. Plus I will be able to close the vent completely if I need to get the temps down, and I'll still be able to monitor it.

Thanks for the heads up, I've just ordered one too.

Received mine earlier in the week... installed it today. Literally a couple of minutes with my cordless drill, job done. Working very well too, I'm smoking a shoulder and some ribs as we speak

[calibrax]

4 hours in, a few more to go.

[otolith]

smack said:

Is it ok (good) to put the ash from lumpwood charcoal on the garden? With brickettes I have read that it is bad, due to potash used to bind it all together.

The potash is what you are after - the added ingredient in briquettes seems to be powdered clay, which makes a right mess when wetted.

On topic, this year's main barbecue regular has been kebabs of lamb neck fillet marinated in lemon, rosemary and garlic. Simple and obvious, but bloody good.

[gib786]

Mobile Chicane said:

Tandoori chicken (recipe via smack

Looking good, any chance of the Tandoori recipe?

Edited by gib786 on Saturday 17th July 17:27

[Mobile Chicane]

gib786 said:

Mobile Chicane said:

Tandoori chicken (recipe via smack

Looking good, any chance of the Tandoori recipe?

Edited by gib786 on Saturday 17th July 17:27

Here's the spice mix for 1.5 Kg meat:

2 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
2 tsp garam masala
1 onion
3 garlic cloves (or more)
5 cm piece of ginger
250 ml natural yogurt
zest and juice of a lemon
2 tbs clear vinegar
1 tsp paprika

Grind the whole spices and whizz everything together in a food processor. Remove skin from chicken pieces and cut deep slashes in the meat so the marinade can penetrate. Marinate overnight, turning occasionally.

Get the BBQ as hot as it can possibly go, then put the meat on and close the lid, leaving the top vents open. I think my chicken thighs had 10 minutes each side. However next time I make this, I'm going to try taking the meat off the bone and skewering it on metal skewers to help with heat conduction.

[escargot]

calibrax said:

escargot said:

calibrax said:

Have bought one of these...

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&am...

...so I will be drilling a hole in the lid of my Weber at some point!

I've previously been using the top vent with a temp probe, but this will be a much more elegant solution; there will be no need to fiddle about replacing the probe every time I take the lid off. Plus I will be able to close the vent completely if I need to get the temps down, and I'll still be able to monitor it.

Thanks for the heads up, I've just ordered one too.

Received mine earlier in the week... installed it today. Literally a couple of minutes with my cordless drill, job done. Working very well too, I'm smoking a shoulder and some ribs as we speak

Haven't received mine yet, though it did say 2-3 weeks on the advert.

[markreilly]

Just back from my travels and collected a few recipes,here's one from Turkey.first time there and its a mecca for the BBQ cook.

Adana Kebabs

1kg Beef/Lamb
2 Eggs
5 grams Red Pepper Powder(50grams))
10 grams Ground Cumin(100grams)
15 grams Chilli powder(150grams)
100 grams Bread crumb (100grams)
100 grams Lamb Tail Fat/White fat(get Butcher to mince it through for you)(100grams)

• this recipe was given to me with the amounts in brackets but it seemed too much spice to me so i thought maybe he got his noughts mixed up and so used the amounts without the naughts except for the bread and fat.The Turks wipe any moulten fat off the outside with a piece of flat bread as they cook the kebabs so the fat doesn't blacken(unlike mine!)

mix all the above together

Shape into a retangle approx 3cm thick by 6cm

divide in half and skewer on flat skewers(cook without if you don't have them)

BBQ 5 mins approx each side on hot coals or until cooked


serve with flat bread and MC's Kachumbar,the Turks serve it with BBQ tomato halves,onion and large chilli peppers.

Edited by markreilly on Monday 19th July 15:52

Edited by markreilly on Monday 19th July 16:04

[calibrax]

Had an idea for improved indirect cooking on my Weber. I've bought a cheap wok from Ikea, I'm going to remove the handle. The wok is 35cm and has a flat base. The idea is to put it in the Weber (on the charcoal grate) with the charcoal around the outside (i.e. between the wok and the barbecue), and put beer or some other liquid in the wok itself. Wrap hickory wood in foil packets and wedge them down onto the charcoal around the edges.

This way, I will maximise the indirect cooking area on the grill, and get a nice even smoke flow from all sides. What do you think?

[escargot]

Sounds like a very good idea actually.

Just out of interest, when you put your thermometer on the weber, did you repaint the hole that you drilled to prevent rust?

[calibrax]

escargot said:

Sounds like a very good idea actually.

Just out of interest, when you put your thermometer on the weber, did you repaint the hole that you drilled to prevent rust?

Didn't repaint, but I did use some Kurust on the exposed metal. Now that you mention it though, I think I'll take it off this weekend and repaint it. Luckily my car is black and I have some touch-up paint, so I have all that I need

[HereBeMonsters]

calibrax said:

escargot said:

Sounds like a very good idea actually.

Just out of interest, when you put your thermometer on the weber, did you repaint the hole that you drilled to prevent rust?

Didn't repaint, but I did use some Kurust on the exposed metal. Now that you mention it though, I think I'll take it off this weekend and repaint it. Luckily my car is black and I have some touch-up paint, so I have all that I need

You'd probably want to use the proper Hammerite barbeque paint - heat and rust resistant. It's what I used on my oil drum, really good stuff.