The bbq photo & recipe thread
Discussion
Just had a great week in Capetown where the Brai is king. SA has a great range of meats and sauces in the supermarkets specifically for BBQ'ing.
Here's a Texan steak on my friends kettle BBQ.
This was a great sauce (so good we brought some home)
Also of interest were these braziers/BBQs in the Aquila Safari Park...
Here's a Texan steak on my friends kettle BBQ.
This was a great sauce (so good we brought some home)
Also of interest were these braziers/BBQs in the Aquila Safari Park...
Mykap said:
Just had a great week in Capetown where the Brai is king. SA has a great range of meats and sauces in the supermarkets specifically for BBQ'ing.
Here's a Texan steak on my friends kettle BBQ.
This was a great sauce (so good we brought some home)
Also of interest were these braziers/BBQs in the Aquila Safari Park...
Just back from CT myself - it really is great! We had a few braai’s when we were there, they generally lend themselves to grilling - not seen anyone doing anything else, but due to the climate they do it pretty often! They also generally use seasoned wood rather than charcoal from the ones I’ve been to, although when I did one at a self catering place we stayed at, plenty of lump wood available at the shops.Here's a Texan steak on my friends kettle BBQ.
This was a great sauce (so good we brought some home)
Also of interest were these braziers/BBQs in the Aquila Safari Park...
2 posts above both look lovely. I do though sometimes find spatchcock chicken a bit of a ball ache - the yield I seem to get from the chicken isn't great and I find it 'wasteful'. Maybe I don't have the knack for removing maximum meat like has been perfected over the years on traditional birds.
Tony Angelino said:
2 posts above both look lovely. I do though sometimes find spatchcock chicken a bit of a ball ache - the yield I seem to get from the chicken isn't great and I find it 'wasteful'. Maybe I don't have the knack for removing maximum meat like has been perfected over the years on traditional birds.
Just chop it into rough pieces and have people sort it out on their plates!Tony Angelino said:
I do though sometimes find spatchcock chicken a bit of a ball ache - the yield I seem to get from the chicken isn't great and I find it 'wasteful'.
Its the easiest thing to do. Just use a good sturdy pair of scissors and cut down the back bone. I didn't even remove it this time. Then just flatten the chicken and rub on some form of flavouring. I used some herbs from the garden with olive oil. Place on the hot BBQ and leave it !
Very little waste if its cooked enough to fall off the bones.
I did it as like that as I was in the garden and didn't need to do anything with it.
It was tasty !
bomb said:
Its the easiest thing to do. Just use a good sturdy pair of scissors and cut down the back bone. I didn't even remove it this time. Then just flatten the chicken and rub on some form of flavouring. I used some herbs from the garden with olive oil.
Place on the hot BBQ and leave it !
Very little waste if its cooked enough to fall off the bones.
I did it as like that as I was in the garden and didn't need to do anything with it.
It was tasty !
It's my go to method of cooking whole chicken on the barbecue.Place on the hot BBQ and leave it !
Very little waste if its cooked enough to fall off the bones.
I did it as like that as I was in the garden and didn't need to do anything with it.
It was tasty !
https://www.seriouseats.com/recipes/2012/08/grille...
Bit more in depth
https://www.seriouseats.com/2012/08/the-food-lab-h...
I have a couple of small chickens marinating in the fridge, pollo alla dialvola style, will be chucking them on later
Just treated myself to the Weber Master Touch limited edition. Lovely well made bit of kit but one thing does concern me is it's supposed to have a stainless steel grill rack but it doesn't look like stainless and i tried a magnet on it and it sticks. Anyone else with the same bbq can confirm the rack is stainless.
It is Stainless Steel but can get a bit of rust on it- i keep meaning to buy a cast iron one as I have one on my gas weber and it’s much better than the stainless steel ones
https://thebbqshop.co.uk/napoleon-57cm-cast-iron-g...
https://thebbqshop.co.uk/napoleon-57cm-cast-iron-g...
Gave the new Weber a try today. Time was a bit limited so thought id try a Beer can Chicken. Half a can of hoppy beer chucked in a bit of Rosemary, tyme and garlic. Made a rub from onion powder, paprica and mixed herbs because thats what i had in the cupboard. Cooked indirect with a coupe of lumps of apple wood on the coals for 1 1/4 hours at 180 degrees. Came out quite well for a 1st go, nice and juicy and lots of flavour. Served with baked potoatos and a bit of salad. Lovely.
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