The bbq photo & recipe thread
Discussion
From Harry himself...
Harry Flashman said:
Lovely stuff chaps.
A seasonal reminder of my halloumi tricks if you are fan of that cheesy deliciousness, but find it too salty or, more importantly, too chewy/rubbery.:
DESALINATE
- soak each block in a saucepan of water to desalinate it. The longer you soak, the less salty the cheese will be. About 2 hours means there is very little salt at all left in the cheese: I do about an hour.
and/or
DE-RUBBERISE (is that a word? It is now.)
- the big tip: before cooking, empty the water (if you have soaked the cheese - if not just put cheese from fridge into an empty saucepan), boil another kettle of water, and pour it over the cheese in the pan: enough to fully submerge the cheese. Sit for 15 minutes. This is transformative as far as texture goes. Rubbery becomes gooey (but firm) and delicious. You will find yourself able to "open" the block for cooking as really it is a flat strip folded over.
Spike with soaked or green rosemary sprigs for a herby smoke, grill over gas or charcoal, drizzle with a small amount honey to serve.
Got good feedback on this thread last summer when i shared this. Interested to see what you chaps think if you haven't tried this.
It's not clear if the first soak is hot or cold water. The 2nd part says "another" kettle of water. But doesn't specify on the first part.A seasonal reminder of my halloumi tricks if you are fan of that cheesy deliciousness, but find it too salty or, more importantly, too chewy/rubbery.:
DESALINATE
- soak each block in a saucepan of water to desalinate it. The longer you soak, the less salty the cheese will be. About 2 hours means there is very little salt at all left in the cheese: I do about an hour.
and/or
DE-RUBBERISE (is that a word? It is now.)
- the big tip: before cooking, empty the water (if you have soaked the cheese - if not just put cheese from fridge into an empty saucepan), boil another kettle of water, and pour it over the cheese in the pan: enough to fully submerge the cheese. Sit for 15 minutes. This is transformative as far as texture goes. Rubbery becomes gooey (but firm) and delicious. You will find yourself able to "open" the block for cooking as really it is a flat strip folded over.
Spike with soaked or green rosemary sprigs for a herby smoke, grill over gas or charcoal, drizzle with a small amount honey to serve.
Got good feedback on this thread last summer when i shared this. Interested to see what you chaps think if you haven't tried this.
Edited by Harry Flashman on Thursday 9th April 09:03
tomsugden said:
I do pulled pork on my BGE, but it takes more like 12 - 15 hours. If the internal temp doesn't hit 205oF, the collagen won't break down and it won't be tender. It usually stalls for a few hours too and then the temp starts to rise again.
Can take me up to about 18 hours on my KJ! Albeit the last one I did was slightly smaller and I woke up (I do them overnight) to find that it was 100c internal and hit 96c after about 12 hours!Bought a Weber gas grill recently for outdoor cooking, rather than BBQ.
While I'm impressed with the kit, I'm surprised that the gas can't get anywhere close to as hot at grill level, and 'flavour bars' or not, there's nothing like the BBQ flavour imparted by the coals. It is totally fool proof though, you really have to try hard to burn something
.ollie05 said:
illmonkey said:
It's not clear if the first soak is hot or cold water. The 2nd part says "another" kettle of water. But doesn't specify on the first part.
Spot on! Thanks v much!I have been sitting it in boiling water for longer than the 15 mins and it transforms it, but becomes a little harder to manage, starts to fall apart a bit. So I think I've been doing it wrong.
Seems like
60-120 mins in cold water
15 mins in boiling water
Don't pour the boiling water onto the cheese, I find it melts!
illmonkey said:
ollie05 said:
illmonkey said:
It's not clear if the first soak is hot or cold water. The 2nd part says "another" kettle of water. But doesn't specify on the first part.
Spot on! Thanks v much!I have been sitting it in boiling water for longer than the 15 mins and it transforms it, but becomes a little harder to manage, starts to fall apart a bit. So I think I've been doing it wrong.
Seems like
60-120 mins in cold water
15 mins in boiling water
Don't pour the boiling water onto the cheese, I find it melts!
thebraketester said:
I'm sharing the love for seafood over the grill , any fish works great but my personal favourite was decent size mussels chucked straight onto the grill and eaten immediately off the grill when they open , hurts yours fingers and thumbs but worth it . Sardines and mackerel suit the grill particularly well .
Not a recipe, but I've recently converted to Dalby Firewood charcoal after my local farm shop started stocking it and I've been using it for the last few weeks - best charcoal I've used. Both for smoking and grilling, does a great job of being hotter for longer than whatever I've used before. Highly recommended.
https://www.dalbyfirewood.com/shop/restaurant-grad...
https://www.dalbyfirewood.com/shop/restaurant-grad...
ollie05 said:
illmonkey said:
It's not clear if the first soak is hot or cold water. The 2nd part says "another" kettle of water. But doesn't specify on the first part.
Spot on! Thanks v much!That said, I have never tried boiling water and then simply letting it sit for a couple of hours. Probably has the same effect but all in one go. Report back...
paulwirral said:
thebraketester said:
I'm sharing the love for seafood over the grill , any fish works great but my personal favourite was decent size mussels chucked straight onto the grill and eaten immediately off the grill when they open , hurts yours fingers and thumbs but worth it . Sardines and mackerel suit the grill particularly well .
Never tried any shell fish though, so that's something to do next!
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