The bbq photo & recipe thread

[thainy77]

A couple from last month.

[Greendubber]

Last couple of posts look epic

[thainy77]

Just reverse seared a ribeye on the smoker.

[mattyn1]

I treated myself to an Oklahoma Joe because we are stuck in for three months!
First attempt today:




That was this morning...... after a late breakfast on the bbq we had a reasonably early meal this evening....




And what we are left with:


Having just ditched a cheapo smoker this was bloody ‘andsome!!!!!

[CharlesdeGaulle]

Output Flange said:

Harry Flashman said:

DE-RUBBERISE

I do this every time I cook it now - it's a game changer! Thanks for sharing that previously. I've also passed the tip on to countless others.

I'm a massive halloumi fan but never tried that. I will now though, thanks chaps.

[bomb]

I did a chicken on my weber ( with the rotisserie spit), this afternoon.

Large chicken - fill the cavity with some loose veg : Leek, celery and a wedge of lemon. Stuff the neck end with regular sage n onion mix.

Truss it up so its legs and wings are tucked in nicely.

A little spray of olive oil and a sprinkle of garlic powder on the skin.

Get it onto the spit so its baklanced - then onto the weber. 200 degrees for about 2 and a half hours. 20 mins resting time whilst the veggies are cooked.

I did put some Pecan wood chips to smoke it too.

Turned out to be nice and moist and very nicely cooked through.

Some pics -

P4110321 by Andy B., on Flickr

P4110322 by Andy B., on Flickr


P4110323 by Andy B., on Flickr

P4110325 by Andy B., on Flickr

P4110326 by Andy B., on Flickr

P4110330 by Andy B., on Flickr

P4110329 by Andy B., on Flickr

P4110331 by Andy B., on Flickr

[thainy77]

That looks awesome, I have a Weber but have never seen that attachment!

[bomb]

Are you referring to the spit ? Weber do one, but i bought a similar design from the internet at a much better price ! Its a spacer ring ( stainless) , and an electric powered motor that runs the spit. Its ideal for chickens, legs of lamb and joints of beef etc. Just get your coals going and set it away ! My chicken was cooking whilst I did some weeding in my garden. Perfect chicken.

[thainy77]

bomb said:

Are you referring to the spit ? Weber do one, but i bought a similar design from the internet at a much better price ! Its a spacer ring ( stainless) , and an electric powered motor that runs the spit. Its ideal for chickens, legs of lamb and joints of beef etc. Just get your coals going and set it away ! My chicken was cooking whilst I did some weeding in my garden. Perfect chicken.

Yeah the spit, what brand did you use? Yeah looks good!

[Bill]

Interesting halloumi tips above! Shame it seems to have been stockpiled locally.

I did a citrus marinade butterflied leg of lamb yesterday. The lamb came from the small holding next door. Marinaded in the juice and zest of a lemon and a lime with some oil, herbs and garlic. Absolutely lush.

[tribalsurfer]

Half way through the cooking if the Easter lamb.

[tribalsurfer]

And done.

Edited by tribalsurfer on Sunday 12th April 13:46

[bomb]

thainy77 said:

bomb said:

Are you referring to the spit ? Weber do one, but i bought a similar design from the internet at a much better price ! Its a spacer ring ( stainless) , and an electric powered motor that runs the spit. Its ideal for chickens, legs of lamb and joints of beef etc. Just get your coals going and set it away ! My chicken was cooking whilst I did some weeding in my garden. Perfect chicken.

Yeah the spit, what brand did you use? Yeah looks good!

I went for stainless as it is outside for much of the time. The spit, motor and the spacer piece that sits in between weber base and lid all came from same supplier. I just googled and found a few places that sold them ( in the UK)


https://www.amazon.co.uk/onlyfire-BRK-6025-Enamell...

Edited by bomb on Sunday 12th April 14:49

[mattyn1]

Simple rotisserie roast beef today!

Suits you sir!

[tedmus]

Cedar planked a bit of salmon last night, also did some rosemary roasted new spuds and some charred tenderstem broccoli, Rubbed the salmon in A&O garlic and herb.

[David A]

Steak and egg.

[Mykap]

Lockdown in Spain so reorganised the BBQ corner.



Decided to do BBQ duck on the rotisserie for Easter..








And some local sausages on the remaining heat..

[bristolbaron]

Output Flange said:

Harry Flashman said:

DE-RUBBERISE

I do this every time I cook it now - it's a game changer! Thanks for sharing that previously. I've also passed the tip on to countless others.

Halloumi has always been affectionately names ‘squeaky cheese’ around here, I like the texture but thought I’d give this a shot today. Good result! It seems to ‘fluff up’ a bit and makes a nice slab to cook with unfolded.

Standard BBQ stuff today, burgers/sausages etc but from a proper butchers not supermarket stuff.

The new potatoes are boiled, then coated in a mix of Old El Paso BBQ seasoning and olive oil before being finished in the oven. Simple but very effective!

[ReaperCushions]

Double smoked a ham today for Easter Sunday dinner. Basically a huge ham that’s fully cooked and already smoked (although barely, I can hardly taste it when I don’t do the following)

Smoky / sweet shop bought rub. Then smoked over pecan for about 4 hours at 210f.

Basted several times with homemade maple, bourbon, rub mix.

Bark was insane, as was Smokey flavor,

[Not Ideal]

I did a 2kg whole chicken on the Joetisserie on the Kamado Joe this weekend. I had budgeted 90mins for it at 180-200 but that wasn't enough and I ran out of coals and had to finish it off in the oven for 10mins to get it up to 160 degrees internal. Came out super moist and was absolutely fine but learnt some lessons!