The bbq photo & recipe thread

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Mykap

633 posts

187 months

Tuesday 14th April 2020
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ReaperCushions said:
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,















Wow just wow. Must try that!!

paulwirral

3,104 posts

134 months

Thursday 16th April 2020
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Luckily it's not raining , it has been if you check this thread in the past when posted here as my BBQ is built into an outside building, but tonight's effort was a do my best out of the raggy ends left in the m&s over the road .
Cod fillets wrapped in Serrano ham served with Boston beans fried up with garlic and onion , I did roast some potatoes in the oven with onions , garlic , peppers and mushrooms but they don't count as it's an oven !
Anyway , we washed it down with a couple of cold beers and a bottle of white and we treat it as a night out from the house these days as it's as far away as we should really go !
We're actually now letting the neighbours use the hut after us by leaving the gates open and the grill lit , we live in a great street with great people , and we're sure they'll enjoy their " night out " in these strange times we live in now .

Barchettaman

6,280 posts

131 months

Friday 17th April 2020
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Just a pork fillet with olive oil and herbs. An easy favorite, that the kids particularly like.

giblet

8,824 posts

176 months

Friday 17th April 2020
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Many years behind schedule but finally built my tandoor and gave it it’s maiden outing this evening.


Harry Flashman

19,283 posts

241 months

Sunday 19th April 2020
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Small pork belly, rubbed with toasted fennel, paprika and chilli on the meat side, rolled, skin scalded and pricked, and rotisseried at 150C for 4 hours.

Very tasty, but no advantages to simply doing a boneless pork shoulder, or cooking the belly flat on indirect heat. Crackling was great but needed to be done manually on direct heat at the end due to the cooking temp being too low for effective crackling. I should have started it when the barbecue was hot at 220C, rather than waiting until it had settled at 150.

I think a full loin porchetta would benefit more from the rotisserie.

Very moist and tender with excellent smoke, mind.


20200418_194747 by baconrashers, on Flickr


20200419_113421 by baconrashers, on Flickr

20200419_143647 by baconrashers, on Flickr

20200419_151423 by baconrashers, on Flickr

thebraketester

14,191 posts

137 months

Sunday 19th April 2020
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That looks very tasty!

illmonkey

18,111 posts

197 months

Sunday 19th April 2020
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Decided to do a bit of a Greek theme. Made some bread, desalinated the halloumi (thanks HF), marinated the chicken. Blast on the bbq and Greek heaven!




Greendubber

13,128 posts

202 months

Sunday 19th April 2020
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That's right up my street, looks great.

Mykap

633 posts

187 months

Monday 20th April 2020
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It was the Orthodox Easter Sunday yesterday so decided to do an old favorite. As it was raining heavily on the Costa Blanca I moved the GMG Davy Crockett under shelter for the cook.

Beer can chicken but using the Guga Foods (You Tube) recipe with their rub and injecting the breast with their seasoned butter recipe, to accompany we cooked French Potato Dauphinoise and carrots. We couldn't get Gruyere cheese so used Massdam instead. The chicken was a corn fed bird from the local Consum supermercado, expensive but good quality.

Chicken was cooked for 2 hours at 225F and increased to 300F for the last hour until the target temperature was reached. Mesquite wood pellets were used.









Fantastic flavour enhanced by the seasoned butter injection which I will be sure to do in the future. Probably the most tender moist and tasty Beer can Chicken I have done.

As a treat my wife made an awesome Creme Brulee !



Washed down with a little Miracle (3.6 on Vivino).. which for 4euros was surprisingly good!






bomb

3,691 posts

283 months

Monday 20th April 2020
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I am classed as a vulnerable person and hence in full lockdown, and into my 7th week now, without going out. I can, however, still have a BBQ !

I had some steaks delivered from the local supermarket so thought it would be a nice low carb tea for me this evening.

Marinaded the steak in oil, loaded with minced garlic and rosemary, and added salt and pepper.

Hot coals, off we go......

A1 by Andy B., on Flickr


A1.1 by Andy B., on Flickr


A.1.1.1 by Andy B., on Flickr


Turned out to be very tasty and I really enjoyed it !

Sway

26,070 posts

193 months

Monday 20th April 2020
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Nice!

I've done steak three different ways over the last couple of weeks using lumpwood.

First was a nice thick piece of rump from a retired dairy cow. Indirect until temp, then seared over the coals. Incredible depth of flavour (although too much for my other half, so that's a treat for me only in future!).

Second was a cheap bit of skirt - done super quick 'dirty style' by getting the coals nice and hot then dropping it directly onto the coals - no grill. Just like in a pan, once it seals anything stuck to it just falls off. Perhaps 30s a side, certainly no more than a minute. Sliced thin and stacked in a baguette.

Third, a 'normal' cheapish fillet from aldi. Done on the chimney starter. Wait until the "afterburner" effect kicks in, grill from the ProQ stuck on top, then seared fast. Once cooked, put to one side to rest whilst I tipped the lit lumpwood into the Weber for the lamb we had that night for dinner.

Really should take more pics!

Barchettaman

6,280 posts

131 months

Wednesday 22nd April 2020
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First off - apologies, I forgot to take photos.

Did pizza on the 57cm Weber yesterday and it was brilliant.

We used Jamie Oliver’s basic bread dough recipe which proves twice. Fantastic.

Roll out the base then whack it and cook it on a square of baking paper, makes it miles easier to transport onto the pizza stone.

Next time I will use proper charcoal rather than briquettes as it needs to be as hot as possible. Really blaringly hot! 275+

We baked the left over dough for breakfast rolls this morning.

Recommended. Great fun.

Harry Flashman

19,283 posts

241 months

Wednesday 22nd April 2020
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Sway said:
Second was a cheap bit of skirt - done super quick 'dirty style'
Definitely been there, in a previous life.

*nostalgia*

Sway

26,070 posts

193 months

Wednesday 22nd April 2020
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Harry Flashman said:
Sway said:
Second was a cheap bit of skirt - done super quick 'dirty style'
Definitely been there, in a previous life.

*nostalgia*
rofl

There are a few things I miss about the "old" PH. Your escapades are certainly up there!

However, much like you, I've grown up and settled down - and life is all the richer for it.

Greshamst

2,028 posts

119 months

Thursday 23rd April 2020
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Sway said:


Third, a 'normal' cheapish fillet from aldi. Done on the chimney starter. Wait until the "afterburner" effect kicks in, grill from the ProQ stuck on top, then seared fast. Once cooked, put to one side to rest whilst I tipped the lit lumpwood into the Weber for the lamb we had that night for dinner.

Really should take more pics!
I’ve been cooking on the chimney starter quite a lot recently, found a guy that had made grills specifically for it as couldn’t find anything via the usual websites. Bit safer than my previous attempts at balancing oversized grills on the chimney laugh

https://axelperkins.co.uk/

Sway

26,070 posts

193 months

Thursday 23rd April 2020
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Awesome!

I normally use the grill out of my ProQ which is much smaller diameter than my Weber grill - but that looks even better.

Does it have a 'lip' or similar to help prevent it getting knocked?

Tony Angelino

1,970 posts

112 months

Thursday 23rd April 2020
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giblet said:
Many years behind schedule but finally built my tandoor and gave it it’s maiden outing this evening.

Looks great, how was the meat? I want to try this on both chicken and lamb gyros style. What marinade are you using please? Mine tend to be a bit gammy due to using yogurt based ones although that could be different if done on high heat.

Harry Flashman

19,283 posts

241 months

Thursday 23rd April 2020
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Made some burgers yesterday with lean supermarket mince (wife buys it - dreadful stuff, good for absolutely nothing unless you mix it with flour, which totally defeats her low-calorie thing) instead of the fatty butcher's stuff I normally use.

Appalling. Don't do it.

This, by the way is a good burger methodology. It's true - cold, and minimal handling. But you need great meat, as there is no other flavour to rely on.

https://aht.seriouseats.com/2010/03/the-burger-lab...

fttm

3,664 posts

134 months

Thursday 23rd April 2020
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Best burgers, pork sausages(skinned) pork mince onion apple grated cheddar , pinch of salt and pepper, likewise cayenne pepper . Awesome 👏

tedmus

1,883 posts

134 months

Thursday 23rd April 2020
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Bought some burgers last night for a quick tea. Edwards of Conwy from Tesco, they were a bit thick so had to reshape them a bit.

Cooked them on the Clas Ohlson WGA clone which is my favourite burger cooking BBQ and have to say for supermarket burgers they were really tasty, just added a bit of salt and pepper when they went onto the grill.

Nice texture to them and loads of flavour.