The bbq photo & recipe thread
Discussion
giblet said:
Harry Flashman said:
Just ordered a battery powered rotisserie for the Weber. Time to do some porchetta...
Have you got a link for the rotisserie you bought?SunshineBBQs 57cm Charcoal BBQ Kettle Rotisserie Spit Ring for Chicken - New Model with Handles & Heavy Duty Motor Fits Weber https://www.amazon.co.uk/dp/B07BH6V8JY/ref=cm_sw_r...
Simple way to spatchcock a chicken: https://youtu.be/T0n9l97Gz2k
Impromptu BBQ tonight so picked up some meat on the way home. As I was in Morrisons I had some of their quarter pounders from their butchers counter and they were excellent. Possibly the best shop burger I've had.
I also had a go at my first rack of ribs. I put some Cajun smokey seasoning on them and cooked them indirect over a tray of water for about 2 1/2 hrs with a small sprinkling of hickory over the coals. Once they were cooked I slapped a bit of Sweet Baby Ray Honey BBQ sauce on them and gave them another 15 minutes.
Bloody lovely, nice bit of bark on the outside but nice and moist under that. I'll be doing them again for sure, absolutely delicous.
Sadly no pictures as the Mrs was moaning about it taking nearly 3 hours to cook tea so I just cracked on and filled my face
I also had a go at my first rack of ribs. I put some Cajun smokey seasoning on them and cooked them indirect over a tray of water for about 2 1/2 hrs with a small sprinkling of hickory over the coals. Once they were cooked I slapped a bit of Sweet Baby Ray Honey BBQ sauce on them and gave them another 15 minutes.
Bloody lovely, nice bit of bark on the outside but nice and moist under that. I'll be doing them again for sure, absolutely delicous.
Sadly no pictures as the Mrs was moaning about it taking nearly 3 hours to cook tea so I just cracked on and filled my face
Some recent cooks:
Chicken thighs with A&O Korean rub and Baby Panang sauce glaze.
Lamb chumps seasoned with SPG and some rosemary.
Memphis style ribs.
Thai rubbed chicken thighs, glaze made from sweet chilli sauce, ketcap manis, light soy and honey.
Curry Guy recipe green tikka chicken kebabs.
Chinese spiced duck.
Chicken thighs with A&O Korean rub and Baby Panang sauce glaze.
Lamb chumps seasoned with SPG and some rosemary.
Memphis style ribs.
Thai rubbed chicken thighs, glaze made from sweet chilli sauce, ketcap manis, light soy and honey.
Curry Guy recipe green tikka chicken kebabs.
Chinese spiced duck.
On Sunday I smoked a pork shoulder on the Weber.
No before pics, as I was in a rush to get it started before my wife went out at 10:00 leaving me to look after the baby. However, this was a blessing in disguise, as the early start meant I wasn't rushing at the end. As I was in a rush I just used a left over rub from last year, not sure exactly what it had in it, but it was the usual brown sugar, paprika etc.
3 hours in by Lewis Craik, on Flickr
At this point (or maybe slightly later) I wrapped in foil and basted with a mix of apple juice and cider vinegar.
Done by Lewis Craik, on Flickr
Pulled by Lewis Craik, on Flickr
Plated up by Lewis Craik, on Flickr
No before pics, as I was in a rush to get it started before my wife went out at 10:00 leaving me to look after the baby. However, this was a blessing in disguise, as the early start meant I wasn't rushing at the end. As I was in a rush I just used a left over rub from last year, not sure exactly what it had in it, but it was the usual brown sugar, paprika etc.
3 hours in by Lewis Craik, on Flickr
At this point (or maybe slightly later) I wrapped in foil and basted with a mix of apple juice and cider vinegar.
Done by Lewis Craik, on Flickr
Pulled by Lewis Craik, on Flickr
Plated up by Lewis Craik, on Flickr
So the rotisserie for the Weber arrived.
Construction - easy. It is nicely enamelled, and does not feel flimsy. Motor felt hefty. Skewer and prongs are chromed rather than stainless steel, so may need replacement one day.
20190530_110918 by baconrashers, on Flickr
Barbecue looks like this with the extra ring in. You can still fit the grate, and so cook other stuff as well, subject to the skewered meat dripping stuff.
20190530_160429 by baconrashers, on Flickr
I knew that dead cherry tree I chopped up and stored would come in handy. Fist sized smoking chunk cut from one log, soaked in water for an hour.
20190530_111400 by baconrashers, on Flickr
Chicken on, basted in melted butter mixed with pepper salt and paprika, with a lemon for stuffing. One chimney worth of lumpwood charcoal, did not need refilling, cooked at 200 degrees for about an hour and twenty minutes on indirect heat.
20190530_121509 by baconrashers, on Flickr
Which turned out very moist, crispy skinned and with a great smoky flavour. The inner meat was flavoured more of lemon, but once the bird rests, and you toss the meat in the juices, that great barbecue flavour gets everywhere. Is it better than a simple roast? Definitely more evenly cooked, but I feel the rotisserie now needs more of a challenge - porchetta, next time, or a leg of lamb.
The kit itself is not original Weber, and comes in at about half the price. Quality feels fine, the motor is nice and hefty with a smooth action, and supposedly rated for 8kg or so, so a 1.6kg chicken gave no issues at all, and there would have been plenty of room for two birds to cook. Hopefully it will last as long as my barbecue, which is 15 years old in August and still going strong!
20190530_140125 by baconrashers, on Flickr
Construction - easy. It is nicely enamelled, and does not feel flimsy. Motor felt hefty. Skewer and prongs are chromed rather than stainless steel, so may need replacement one day.
20190530_110918 by baconrashers, on FlickrBarbecue looks like this with the extra ring in. You can still fit the grate, and so cook other stuff as well, subject to the skewered meat dripping stuff.
20190530_160429 by baconrashers, on FlickrI knew that dead cherry tree I chopped up and stored would come in handy. Fist sized smoking chunk cut from one log, soaked in water for an hour.
20190530_111400 by baconrashers, on FlickrChicken on, basted in melted butter mixed with pepper salt and paprika, with a lemon for stuffing. One chimney worth of lumpwood charcoal, did not need refilling, cooked at 200 degrees for about an hour and twenty minutes on indirect heat.
20190530_121509 by baconrashers, on FlickrWhich turned out very moist, crispy skinned and with a great smoky flavour. The inner meat was flavoured more of lemon, but once the bird rests, and you toss the meat in the juices, that great barbecue flavour gets everywhere. Is it better than a simple roast? Definitely more evenly cooked, but I feel the rotisserie now needs more of a challenge - porchetta, next time, or a leg of lamb.
The kit itself is not original Weber, and comes in at about half the price. Quality feels fine, the motor is nice and hefty with a smooth action, and supposedly rated for 8kg or so, so a 1.6kg chicken gave no issues at all, and there would have been plenty of room for two birds to cook. Hopefully it will last as long as my barbecue, which is 15 years old in August and still going strong!
20190530_140125 by baconrashers, on FlickrEdited by Harry Flashman on Thursday 30th May 16:26
Griff Boy said:
Some crispy chicken wings in a classic buffalo sauce with oregano and lemon roasted potato wedges! Made a homemade blue cheese dip to go with it too!
Done on the rotisserie over the Weber with oak smoke
Griff - I’ve just found the joys of chicken wings (for years wouldn’t eat off the bone .....)Done on the rotisserie over the Weber with oak smoke
Yours looks v good, something to try on my ProQ smoker next time.
Quick q re your wedges - did you our par boil beforehand ?
Edited by seyre1972 on Saturday 1st June 14:31
seyre1972 said:
Griff - I’ve just found the joys of chicken wings (for years wouldn’t eat off the bone .....)
Yours looks v good, something to try on my ProQ smoker next time.
Quick q re your wedges - did you our par boil beforehand ?
Cheers mate! Yours looks v good, something to try on my ProQ smoker next time.
Quick q re your wedges - did you our par boil beforehand ?
Edited by seyre1972 on Saturday 1st June 14:31
Nope, no pre boiling required. The wings took an hour to get super crispy and the wedges were cooked perfectly and full of flavour from the chicken above them! If I was doing it again I’d use a perforated tray for the wedges so that some of the fat from the wings could drain away to stop any hint of a soggy bottom (and nobody wants that!) on your wedges. I kept the temps to about 200deg c for the first 45 mins then whacked open the vents and hit about 250 for the last stint for maximum crispyness. A quick toss in heated franks hot sauce, mixed with butter and added habenero sauce and on the plate.
Griff Boy said:
Cheers mate!
Nope, no pre boiling required. The wings took an hour to get super crispy and the wedges were cooked perfectly and full of flavour from the chicken above them! If I was doing it again I’d use a perforated tray for the wedges so that some of the fat from the wings could drain away to stop any hint of a soggy bottom (and nobody wants that!) on your wedges. I kept the temps to about 200deg c for the first 45 mins then whacked open the vents and hit about 250 for the last stint for maximum crispyness. A quick toss in heated franks hot sauce, mixed with butter and added habenero sauce and on the plate.
Is that a Weber rotisserie attachment? I have one with just the two prongs each side which is fine for full joints or a whole chicken- just can’t see that one you are using.Nope, no pre boiling required. The wings took an hour to get super crispy and the wedges were cooked perfectly and full of flavour from the chicken above them! If I was doing it again I’d use a perforated tray for the wedges so that some of the fat from the wings could drain away to stop any hint of a soggy bottom (and nobody wants that!) on your wedges. I kept the temps to about 200deg c for the first 45 mins then whacked open the vents and hit about 250 for the last stint for maximum crispyness. A quick toss in heated franks hot sauce, mixed with butter and added habenero sauce and on the plate.
Edited by craig1912 on Sunday 2nd June 11:28
We are off to LM24 in a couple of weeks so a test of the portable BBQ and rotisserie was necessary as part of the preparation process.
Bought a decent sized chicken from Consum, we prefer the corn fed birds. I did think it was going to be a little too large but trussed it up and seasoned it.
Lit the coals - using briquettes for a longer lasting burn.
and added weber whiskey flavoured oak chips that had been soaked in water as the cook progressed.
Cooking time was about 2 1/2 hours but no extra coal added - just the wood chips. Was aiming for an internal temp of 78C and got to 81C which was fine.
rested for 20 mins before carving
and served with a simple salad as it will be at LM. Obviously with Spanish cheapo wine but at LM we will have the luxury of French wine.
Chicken dinner winner winner. Delicious.
Bought a decent sized chicken from Consum, we prefer the corn fed birds. I did think it was going to be a little too large but trussed it up and seasoned it.
Lit the coals - using briquettes for a longer lasting burn.
and added weber whiskey flavoured oak chips that had been soaked in water as the cook progressed.
Cooking time was about 2 1/2 hours but no extra coal added - just the wood chips. Was aiming for an internal temp of 78C and got to 81C which was fine.
rested for 20 mins before carving
and served with a simple salad as it will be at LM. Obviously with Spanish cheapo wine but at LM we will have the luxury of French wine.
Chicken dinner winner winner. Delicious.
craig1912 said:
Is that a Weber rotisserie attachment? I have one with just the two prongs each side which is fine for full joints or a whole chicken- just can see that one you are using.
LIt’s actually a kebab skewer attachment that goes on the rotisserie bar, made by napoleon, although Weber probably make the same thing, just 4 times the cost! Lol
https://oaktreegardencentre.com/bbqs/bbq-accessori...
Griff Boy said:
craig1912 said:
Is that a Weber rotisserie attachment? I have one with just the two prongs each side which is fine for full joints or a whole chicken- just can see that one you are using.
LIt’s actually a kebab skewer attachment that goes on the rotisserie bar, made by napoleon, although Weber probably make the same thing, just 4 times the cost! Lol
https://oaktreegardencentre.com/bbqs/bbq-accessori...
Griff Boy said:
L
It’s actually a kebab skewer attachment that goes on the rotisserie bar, made by napoleon, although Weber probably make the same thing, just 4 times the cost! Lol
https://oaktreegardencentre.com/bbqs/bbq-accessori...
Thanks - the Weber one is over £50 (although stainless steel) so ordered the above. cheersIt’s actually a kebab skewer attachment that goes on the rotisserie bar, made by napoleon, although Weber probably make the same thing, just 4 times the cost! Lol
https://oaktreegardencentre.com/bbqs/bbq-accessori...
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