The bbq photo & recipe thread
Discussion
BBQ Chicken
I start with a dry rub - smoked paprika, garlic salt, dried oregano, black pepper, brown sugar, onion powder, cayenne pepper and olive oil. Then leave to marinade for a few hours.
Cook over hot coals once they reach their prime temperature, no naked flame. Turning regularly.
Finally finish off basting with bbq sauce for the last 5 minutes, to prevent burning. If you apply the bbq sauce too early it burns.
Take off the grill and rest for 10 minutes wrapped in tinfoil.
Delicious.
6th Gear said:
BBQ Chicken
I start with a dry rub - smoked paprika, garlic salt, dried oregano, black pepper, brown sugar, onion powder, cayenne pepper and olive oil. Then leave to marinade for a few hours.
Cook over hot coals once they reach their prime temperature, no naked flame. Turning regularly.
Finally finish off basting with bbq sauce for the last 5 minutes, to prevent burning. If you apply the bbq sauce too early it burns.
Take off the grill and rest for 10 minutes wrapped in tinfoil.
Delicious.
Imasurv said:
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.
True. Wood is preferred to coal as we like to sit by a fire and chat. It’s something coal can’t give you. No one really buys a Texan steak as it’s a pretty nasty piece of meat that’s soaked in sauce forever.
Good party talk though. The last one I did was 3.5kg
6th Gear said:
^^^ You make a good burger patty, not overly compressed.
A loosely packed, tender, juicy burger every time.
Keep the handling to a minimum.
Cheers, I mince brisket and add S&P and a little garlic powder. Then loosely make it into fist sized balls and when ready "smash" them onto the hot plate. Not sure why so many people over work the mince and also add so much extra when nothing is needed. I see so many burger "recipes" that have bread, onions, egg etc but decent burgers need none of that.A loosely packed, tender, juicy burger every time.
Keep the handling to a minimum.
Plenty of use of the barbecue over Easter.
Tunneled leg of lamb stuffed with a fresh herb paste. Briam cooked under the lamb, no stock added as the lamb fat dripping was more than enough. (indirect).
Chicken in paprika and honey. Corn cooked with small amount of oil/salt and sprinkled with parmesan for last part of cooking with foil opened (indirect)
Steak(s)
Tunneled leg of lamb stuffed with a fresh herb paste. Briam cooked under the lamb, no stock added as the lamb fat dripping was more than enough. (indirect).
Chicken in paprika and honey. Corn cooked with small amount of oil/salt and sprinkled with parmesan for last part of cooking with foil opened (indirect)
Steak(s)
Tickle said:
Plenty of use of the barbecue over Easter.
Tunneled leg of lamb stuffed with a fresh herb paste. Briam cooked under the lamb, no stock added as the lamb fat dripping was more than enough. (indirect).
Tickle that is right up my strasse - Briam has given me something good to google as well Tunneled leg of lamb stuffed with a fresh herb paste. Briam cooked under the lamb, no stock added as the lamb fat dripping was more than enough. (indirect).
Jambo85 said:
Tickle that is right up my strasse - Briam has given me something good to google as well
Best briam I've had, the Taverna also has recipes; http://www.agni.gr/food_and_wine/recipes/briam.aspJust ditch the veg stock if doing it like I did
Tickle said:
Best briam I've had, the Taverna also has recipes; http://www.agni.gr/food_and_wine/recipes/briam.asp
Just ditch the veg stock if doing it like I did
Thanks - no liquid at all? In my Kamado things like that tend to burn but I'll keep an eye on it! By any chance have you tried to do any Greek style stuff with rabbit? Got a bit of a Watership Down situation brewing in my garden, and I had a cracking dish cooked in a wood oven in Crete with honey and herbs last summer which I would like to recreate.Just ditch the veg stock if doing it like I did
Jambo85 said:
Tickle said:
Best briam I've had, the Taverna also has recipes; http://www.agni.gr/food_and_wine/recipes/briam.asp
Just ditch the veg stock if doing it like I did
Thanks - no liquid at all? In my Kamado things like that tend to burn but I'll keep an eye on it! By any chance have you tried to do any Greek style stuff with rabbit? Got a bit of a Watership Down situation brewing in my garden, and I had a cracking dish cooked in a wood oven in Crete with honey and herbs last summer which I would like to recreate.Just ditch the veg stock if doing it like I did
I did Rabbit stiffado last week, in the oven not barbecue mind.
Fat rabbit
250g baby shallot onions - peeled.
1 large onions chopped.
4-6 vine tomatoes - chopped.
Ground nutmeg (1/2 of one)
2 cinnamon sticks
8 cloves.
4 garlic cloves - chopped
Rosemary (fresh sprig)
1 small wineglass of good olive oil (this sounds a lot but it's needed)
1 glass of red or white wine.
4 table-spoons of vinegar (I use the vinager out of picked onions it's sweeter and goes well with the shallots)
Ground black pepper and salt
I guess you could use a Dutch oven in a kettle barbecue. I did a beef stiffdo on my fire pit in the autumn, based on the above recipe. This is my tried and tested version on again an Agni recipe.
Forgot to post this so here's the Bone in ribeye i cooked up Easter Monday. Was half price in Tesco at £13 so bit of a bargain. Decided to add a bit of rub to it then cooked indirect for just over 2 hours then placed over the coals at the end to sear it.. Really tasty bit of meat although couldn't manage it in one sitting so it did me a couple of day of sandwiches as well. Have a sear grate for my Weber master touch now so will use that next time.
I’ve recently invested in a decent BBQ, so my brother bought me a starter and an assortment of smoking chips to try out. We went for simple burgers on the weekend, I was amazed at the colour the chips bring out!
Not overly flavoured (plum wood), but spot on. I’ll be reading back for advice over decent slabs of meat for a newbie to try out.
Not overly flavoured (plum wood), but spot on. I’ll be reading back for advice over decent slabs of meat for a newbie to try out.
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