The bbq photo & recipe thread

[Tickle]

paulwirral said:

It's raining on the Wirral , just as well I've built myself an indoor BBQ room for year long BBQ !
I've got some tuna steak to go with this wagyu

Like that Paul, as said, is it an old outhouse?

Currently have one with a blanked off chimney stack, interested in this!

[paulwirral]

Yes , an old out building. After living in the Dordogne for a while we missed the BBQ opportunities so I converted this old outbuilding into what we call a beach hut , we do live walking distance to a beach , just for a laugh.
I'm an almost retired builder and get bored so I thought this was a good idea , I brought the grill back from France and built the chimney from stone I had lying around .
Here's another pic so you get a better idea , it's a small space of around 2 mtrs x 3 mtrs and I built it out of odds and ends I had lying around mostly . It seats six easy , 8 no probs , storage under the benches and means we can use the garden table all year , that must make it worthwhile.
Steak and tuna were great by the way !!!
This is the BBQ we miss that inspired the building

Edited by paulwirral on Saturday 16th November 19:43

Just to give you an idea how small a room you can use , this is it from the outside, and clearly that's not our sea views!!!
The wife is responsible for the tat decor by the way , I just did the building work

Edited by paulwirral on Saturday 16th November 19:58

Edited by paulwirral on Sunday 17th November 10:37

[paulwirral]

That's it not lit so you can see it a little better

[Don]

paulwirral said:

That's it not lit so you can see it a little better

Very nice! I am most envious.

[paulwirral]

Thank you , it's just a couple of days mucking around building a chimney for me .
I joked the other day about having a BBQ on New Year's Eve ! There was some interest so I booked a table in the local pub instead , no way I'm dicking around cooking on New Year's Eve for other people .
I may however cook a butterflied leg of lamb on New Year's Day on the indoor BBQ, I did one earlier in the year and it was bloody lovely, tasted even better considering it was raining outside!

Edited by paulwirral on Monday 18th November 21:44

[paulwirral]

It's friday , it's raining again and once these flames die down I'm indoor bbqing again , just because I can , and it tastes good

[cml24]

I'm jealous! Looks great for this time of year.

[Westyrs]

Indoor bbq... what dreams are made of

[Steve H]

So today I’m doing a picanha beef joint in the Weber for lunch. Only weighs a bit over a kilo, should I do it for around the same time/temps as in an oven or is a slow cook beneficial?

https://www.farmison.com/uploads/recipes/04018207-...

[tedmus]

Steve H said:

So today I’m doing a picanha beef joint in the Weber for lunch. Only weighs a bit over a kilo, should I do it for around the same time/temps as in an oven or is a slow cook beneficial?

https://www.farmison.com/uploads/recipes/04018207-...

I've only ever done picanha on the rotisserie but I would imagine a reverse sear would work well with a whole piece.

[Steve H]

That’s slow cook then hot at the end?

[Harry Flashman]

Paul, that looks amazing!

Last night I did a side of skin-on salmon on the gas barbecue. Marinated for a day in fresh ginger, garlic, chillies with olive and sesame oils. Rub salt into the skin, onto preheated medium level grill, lid firmly down.

About 20 minutes, tested for centre to be at 75 degrees.

It was the best salmon I have ever had. Butter smooth, ginger flavour infused meat, with incredible crackling skin.

And so, so easy. Real crowd pleaser that takes little effort.

Sorry for not taking a pic!

[tedmus]

Steve H said:

That’s slow cook then hot at the end?

Yes, cook indirect and bring up to about 10-15f off desired internal temp, ramp the heat of the coals up and then sear over direct to finish.

[Steve H]

tedmus said:

Yes, cook indirect and bring up to about 10-15f off desired internal temp, ramp the heat of the coals up and then sear over direct to finish.

Thanks, did about 2 hrs at 120 then finished at about 220.

Delicious, meant to take photos but was pretty hungry by then .

[paulwirral]

[quote=Harry Flashman]Paul, that looks amazing!

Cheers , every man cave should have one !

Unfortunately we now find ourselves sitting in a small outside room with a radio eating bbqed food instead of using the house , kitchen , dining room , central heating , log burner and the rest of the luxuries other people have .

It is great to be able to cook a nice steak out there after a few beers at the local when the Mrs is traveling with work , beats a kebab every time.

[6th Gear]

Mixed grill on the Weber Kettle.

[theguvernor15]

Jambo85 said:

Belly without a doubt. If your farm shop sells pork off some traditional English breeds these are usually excellent for belly bacon.

I haven't been on this thread for a while, however, it's my favourite thread on PH.

I've done a fair amount of bacon, i've still got some left over from last year.
Belly, definitely, however, i do cure with pink salt/salt & sugar & cold smoke mine, however, all i would say, is buy a slicer if you're doing a whole belly as it's practically impossible to slice it thin enough with a knife! You'll end up with thin gammon steaks.
I would end up with loads of bacon 'steaks', when in reality i wanted it wafer thin for burger toppings & to use in dishes.

However, all the thick bits get cut up & used in things like chilli & pasta sauces, which gives them a lovely smokey taste.

[tomsugden]

Steve H said:

tedmus said:

Yes, cook indirect and bring up to about 10-15f off desired internal temp, ramp the heat of the coals up and then sear over direct to finish.

Thanks, did about 2 hrs at 120 then finished at about 220.

Delicious, meant to take photos but was pretty hungry by then .

After the low temp cook you should rest it while you crank up the heat. You can then eat it straight after the sear as it's already been rested.

[tedmus]

tomsugden said:

Steve H said:

tedmus said:

Yes, cook indirect and bring up to about 10-15f off desired internal temp, ramp the heat of the coals up and then sear over direct to finish.

Thanks, did about 2 hrs at 120 then finished at about 220.

Delicious, meant to take photos but was pretty hungry by then .

After the low temp cook you should rest it while you crank up the heat. You can then eat it straight after the sear as it's already been rested.

Yup. I usually take it off then light up another chimney while it's resting.

[paulwirral]

It's Friday and it's not quite raining on the Wirral, but the wife's away so it's steak , bread ,wine night in the indoor BBQ !!! I can't believe no one else on here has built one ?
I'm from the north so random deaf blind jack Russel , loves it in the BBQ hut
We've also both fell over !