The bbq photo & recipe thread

[Shiv_P]

We are Indian so tend to 'Indianify' our BBQs so here goes from today:


Masala fish


Chicken niblets


Lamb chops



Pepper + onion skewers and corn


Chicken thighs

[mickv]

Hi Shiv
Could you post up your marinade recipes please? I absolutely love chicken and lamb done in Indian style but find it hard to replicate an authentic taste. We had a take away curry tonight, with grilled lamb chops as a starter and they were amazing - nice smokey flavour but great layered spicing too - I suspect they might have used a gram flour/oil mix to get the spices to stick to the meat. I’ve tried tandoori chicken using that trick a few time’s but it’s not quite come up to scratch yet!

[Type R Tom]

Started with a lump of the shoulder on offer in Morrisons, this piece was £10.50.



Trimmed the skin off and made scratching, dry brined, and then added a rub. On the Weber with some wood lumps and the snake method. The two small bits were trimmed off the skin for a nice snack halfway through the cook.



After 5 hours of smoking, it was wrapped in foil for the texas crunch.



After that a quick blast in a hot oven to crisp up the bark. Personally I like the crunch smokey outside to complement the soft inside meat.



Then in a wrap with BBQ sauce, lightly pickled onions and chili and a bit of salad to make it healthy.

[PGM]

giblet said:

PGM said:

That looks fantastic, is it an old chimney pot you've made it from?

Cheers, not as refined as I wanted but works well. I used a rhubarb forcer which I trimmed down a tad to allow for a wider opening. Cut a empty metal barrel in half, lined the base with sand and then firebricks. Cut out an air hole to match the dimensions of an empty can of sweetcorn. I used perlite to fill in the gap and act as insulation.

The line cracked during the first lighting despite me using only a bit of paper and straw for the small fire however it seems to have held up. I’ve got some fire cement to repair the cracks before the next time I use it. Also need to get some welding gloves as trying to slap naan on the side of the pot is difficult given the temps it gets to!

Superb, definitely a project for me too!

[Jambo85]

mickv said:

Hi Shiv
Could you post up your marinade recipes please? I absolutely love chicken and lamb done in Indian style but find it hard to replicate an authentic taste. We had a take away curry tonight, with grilled lamb chops as a starter and they were amazing - nice smokey flavour but great layered spicing too - I suspect they might have used a gram flour/oil mix to get the spices to stick to the meat. I’ve tried tandoori chicken using that trick a few time’s but it’s not quite come up to scratch yet!

+1!

The curry guy’s recipe for lamb chops is the best I’ve done so far.

[tedmus]

tedmus said:

Beef short ribs going on today, singles picked up from Waitrose as opposed to a rack.

Will also be doing some vortex wings and a smoked potato salad.

A bit disappointed in the ribs as two of them came out a bit dry, think the meat on them was a bit too lean, plus they were a bit small so don't think I'll be getting those again, will get a rack from a butchers next time. Other two were fine though.

Wings were great though, the vortex is superb for doing wings.

[Westyrs]

Some thighs today with the vortex.. mine are the ones coated in chilli... rest are plain for the mrs and kids..

[Barchettaman]

Smoked roast chicken on the Weber rotisserie.



Utterly sensational!

[cml24]

Certainly not up to the standard of some on the thread, but fancied doing something a bit different with my afternoon, so announced I could cook a roast in our old BBQ. The chicken and potatoes were good, the rest average.

[pmanson]

Cooked local Waghu burgers and a few sausages last night, but pics below are from the Easter Sunday lamb:

Meat was stuffed with garlic and a liberal coating of salt and pepper + fresh rosemary.

Part boiled the potatoes and then laid them in the bottom of a roasting tin with a couple of onions and a garlic bulb. Liberal bit of olive oil and then the lamb placed on top.

[seefarr]

Did some good bbq on the weekend. Korean style short ribs on Saturday. Two hours in the smoker and then two hours wrapped in foil in the oven.




Sunday was jerk chicken with rice and peas. I can really recommend this recipe for both:
https://www.bbcgoodfood.com/recipes/jerk-chicken-r...

[bristolbaron]

I’m starting to get a bit more adventurous but still struggling with consistent heat over a long period.
Brisket reverse seared and then smoked for a few hours before dropping in the slow cooker ready for pulling. A lot of prep yesterday for an easy dinner tonight!

[85Carrera]

Barchettaman said:

Smoked roast chicken on the Weber rotisserie.



Utterly sensational!

What wood did you use?

[85Carrera]

Barchettaman said:

Just a pork fillet with olive oil and herbs. An easy favorite, that the kids particularly like.

How did you cook this please? Got some pork fillets coming on Thursday and like the look of that.

[chml]

tedmus said:

A bit disappointed in the ribs as two of them came out a bit dry, think the meat on them was a bit too lean, plus they were a bit small so don't think I'll be getting those again, will get a rack from a butchers next time. Other two were fine though.

Wings were great though, the vortex is superb for doing wings.

Those wings

I've got a Weber kettle, would these work on that?

[Taita]

I've got the Aldi Kamado on order (should be despatched in 2 days).
https://www.aldi.co.uk/kamado-ceramic-egg-bbq-gril...

However I have virtually zero supplies for recipes / other tools etc.

Does anyone have a list of essentials to get me up and running please?

I'm guessing:

• Decent coals (any recommends?)
• Wireless temp thing
• Stuff to make rubs
• Baster / mop thing for put on the meat each hour etc?

[Tickle]

Taita said:

I've got the Aldi Kamado on order (should be despatched in 2 days).
https://www.aldi.co.uk/kamado-ceramic-egg-bbq-gril...

However I have virtually zero supplies for recipes / other tools etc.

Does anyone have a list of essentials to get me up and running please?

I'm guessing:

• Decent coals (any recommends?)
• Wireless temp thing
• Stuff to make rubs
• Baster / mop thing for put on the meat each hour etc?

I use lumpwood (not a fan of briquettes, especially for indirect cooking). eBay or Amazon sell restaurant grade lumpwood in decent size bags. You will need a BBQ starter, very useful, probs a necessity. Don't use fire lighters or self lighting bags! Good set of tongs.

Loads of online resources for cooking on a BBQ, amazing ribs is a good starter.

[Zirconia]

Last Sunday. Nothing too brilliant but looking at the lamb the page over on a tray, think I missed a trick. Three hours slow and low and mesquite wood chips. Very tender.

[andrewjamesroberts]

Taita said:

Does anyone have a list of essentials to get me up and running please?

I would go with meat thermometer.

I have both a maverick ET-71OS REMOTE WIRELESS COOKING THERMOMETER

And a MEATER block which was part of the original kickstarter campaign (took 2 and 1/2 years from cash to delivery! I thought my cash was lost!)

[tedmus]

chml said:

Those wings

I've got a Weber kettle, would these work on that?

The wings were cooked on a Weber. If you don't have a vortex fuel dome then charcoal baskets pushed together in the centre will work similarly with that set up. You rotate the lid every 15 minutes so the lid vents are over different sections, so start at 12 o'clock position, then 3, then 6 etc. Evens up the crisping.