The bbq photo & recipe thread

[JatHanspal]

tedmus said:

Carne Asada, steak marinaded for 24 hours, made a guacamole, tortillas and salsa bought in. Over cooked the steak (flank) but was so tasty and really fresh.

This looks awesome. How did you marinate the steak and how did you cook it?

[tedmus]

JatHanspal said:

This looks awesome. How did you marinate the steak and how did you cook it?

Marinaded using this recipe. Took the steak out, patted it dry and removed most of the bits then seared over hot lump wood. Took my eye off the ball so cooked it a little more than I wanted but was still good.

https://damndelicious.net/2019/05/05/carne-asada/

[JatHanspal]

tedmus said:

Marinaded using this recipe. Took the steak out, patted it dry and removed most of the bits then seared over hot lump wood. Took my eye off the ball so cooked it a little more than I wanted but was still good.

https://damndelicious.net/2019/05/05/carne-asada/

Thanks for sharing, will be trying this out. I assume the instructions to pat dry the steak before cooking is to enable a quick crust to form by removing the excess marinade liquid - but does it really make sense? Surely that just soaks up the marinade too, and if walking this on a BBQ, I think it will still crust pretty quick on a high heat.

Or am I wrong on this one?

[JatHanspal]

JatHanspal said:

Got a new gadget - a coal fired Tandoor:

First cook on it was home marinated chicken tikka and then tandoori thighs on the bone. Great start, looking forward to some more of this:

For those asking for a recipe, this is my own one - adjust it to your taste and use what you have. Better to experiment with your tastebuds than go out and buy everything it lists. No harm in adjusting it.

Tandoori Chicken:

So I prefer bone in meat like thighs as they stay moist, but you can use boneless if you like.

Recipe for circa 2kg of chicken is:


Chicken prep:
Remove all the skin and fat. This is a must.
If boneless, cut in 1.5-2 inch cubes, try to keep pieces as even size as possible.
If bone in, use a sharp knife to score/cut parallel to the bone, down on the flesh till you hit the bone in 2-3 places on the same side (a cm or two apart).

Mariande 1:
3 table spoons of mustard oil (adds great flavour is you can get it)
2 table spoons of lemon juice
3 table spoons of minced/finely diced ginger
2 table spoons of minced/pressed/finely diced garlic
1 heaped teaspoon of salt
1 teaspoon of red food colouring mixed with 30 ml of warn water

Mix it all up with the chicken, adding the food colour last (add mix, add more, mix again, add last bit mix again). Cover and stick in the fridge for 1 hour.

Marinade 2:
3-4 table spoons of natural yogurt (if runny, squeeze the yogurt in a muslin cloth to remove excess water - avoids it being claggy).
3 table spoons of garam masala
1-2 teaspoons of salt (adjust to taste)
2 teaspoons ground pepper
1 teaspoon of ground cumin (optional)
2-3 teaspoon of paprika (optional, or adjust to taste)
3-4 hot chillies finely chopped, with seeds (adjust to taste)
1 tablespoon of tandoori masala (optional)
Handful of chopped coriander (optional).

Add all this into the chicken mix from Marinade 1 and then cover and keep in the fridge minimum 4-6 hours, ideally 8-10 hours, best for 24 hours.

Cooking:
Line an oven tray with foil and place the chicken pieces inside, cut down (so the bone should be up if using thighs) and try to limit excess marinate from ending up in the tray. Also pieces can touch, but don't overfill the tray so that its all cramped up - better to use two trays if you need. Cover with foil and cook in a oven at 180'c for 23-30 mins. Now remove from oven and up temp to 200-220'c.

Then uncover the tray and flip the pieces. The side that was previously facing up should have started to go nice and red, and the side that was facing down will be more pink in colour. if there is a lot of water in the tray, you can drain it off, leaving just a little left. If its not too runny, don't worry. Once all pieces are flipped over, back in the now hot oven (wait for it to get up to the higher temp) without covering the tray. Give it approx 15 mins. You want the chicken to go a deep red colour and being to char on edges/corners/cuts. Don't let it burn or overcook. Better to keep checking as you get close to being done by cutting in to the meat, if all white and pulling off the bone easily, its done. Once done, remove from the oven and place in to a serving dish. Garnish with some sliced red onions and lemon wedges. For extra flourish, sprinkle with a little 'Chaat masala'. Its ready to eat.

The above is mainly a cooking guide for bone in meat, so adjust for boneless according to the size of the pieces.

Happy cooking.

[tedmus]

JatHanspal said:

tedmus said:

Marinaded using this recipe. Took the steak out, patted it dry and removed most of the bits then seared over hot lump wood. Took my eye off the ball so cooked it a little more than I wanted but was still good.

https://damndelicious.net/2019/05/05/carne-asada/

Thanks for sharing, will be trying this out. I assume the instructions to pat dry the steak before cooking is to enable a quick crust to form by removing the excess marinade liquid - but does it really make sense? Surely that just soaks up the marinade too, and if walking this on a BBQ, I think it will still crust pretty quick on a high heat.

Or am I wrong on this one?

A quick pat dry is not going to remove 24hrs worth of flavour soaking into the meat.

Besides which wet meat doesn't brown easily, that's the idea anyway.

[Harry Flashman]

I find that uncovered, overnight in the fridge is the way to get the necessary dryness for both crackling and perfectly seared steak.

Tomorrow's effort.

1) Two inch thick, cote de Boeufs. Will be air dried in the fridge overnight with salt and pepper, rosemary smoked over charcoal and then seared (barbecue reverse sear).

With something this thick, slow cooking first is the way. Sous vide good, but smoking with handfuls of fresh rosemary is the absolute nuts.

IMG_20200807_191726 by baconrashers, on Flickr


2) pork shoulder. I have scalded the skin and am drying it out in the fridge, but the meat itself is sitting in a brine, made simply of salt, sugar, chinese five spice and cloves boiled together in a small amount of water. Lots of ice added to get an instantly cool liquid for the brining process. Will be smoked for initial flavour, then transferred to a low oven, and then a very hot oven for crackling.

IMG_20200807_180546 by baconrashers, on Flickr

[Mobile Chicane]

Can you tell what it is yet?

[illmonkey]

A trip to the shops as you’ve run out of allspice?

Barbie is on and OH just told me she’s not hungry, oh...

Edited by illmonkey on Saturday 8th August 20:40

Edited by illmonkey on Saturday 8th August 20:40

[tedmus]

Posted this in the steak thread but bugger it, shameless posting in here too.

Reverse seared rib of beef, made a coffee rub which worked really well.

Had with wedges, balsamic roasted tomatoes and chimichurri.










Rub recipe

[tedmus]

Mobile Chicane said:

Can you tell what it is yet?

Jerk something or other?

Soaking wood chips/chunks is a waste of time and energy from the bbq, all you're doing is driving off moisture before the wood combusts, better to use chunks to smoke or put the chips in a smoking box or a foil parcel with holes stabbed in it.

[Mobile Chicane]

tedmus said:

Mobile Chicane said:

Can you tell what it is yet?

Jerk something or other?

Soaking wood chips/chunks is a waste of time and energy from the bbq, all you're doing is driving off moisture before the wood combusts, better to use chunks to smoke or put the chips in a smoking box or a foil parcel with holes stabbed in it.

That will be happening. The chips are going in foil stabbed with holes, laid over offset coals, lid on.

[Harry Flashman]

This went well - the reverse sear method is genuinely idiot proof. I only have steak pictures, sadly; forgot to capture the pork shoulder. Which is a shame, as after 6 hours on the barbecue I finished the crackling with a butane weed wand and it came up like salted, piggy popcorn! So, to the steaks: each one of these was 900g, including the bone.

IMG_20200808_142915 by baconrashers, on Flickr

after the slow rosemary smoke cook to rare, left it under foil to get up to medium rare, then seared the steaks on a very hot cast iron plate preheated on the gas barbecue.

IMG_20200808_161759 by baconrashers, on Flickr

Reverse sear for thick steaks is so very tasty...

IMG_20200808_161822 by baconrashers, on Flickr

Edited by Harry Flashman on Saturday 8th August 22:27

[tedmus]

Tremendous looking steak there Harry.

House to myself yesterday and a big old pork chop from John Davidsons to cook.

Put it on indirect whilst I cooked some sweet and sour peppers in a skillet, then finished over direct for a bit of char. Also grilled a few courgette slices. Had some chimichurri left over so rude not to.

[Harry Flashman]

And right back at you - that looks brilliant! Love a pork chop.

[RSVR101]

Chinese style ribs and sausages, they look a bit lost on there really.



With a couple of pork and apple burgers!

Edited by RSVR101 on Sunday 9th August 17:34

And corn on the cob!

Edited by RSVR101 on Sunday 9th August 17:37

[Output Flange]

Went Middle Eastern yesterday.

[Output Flange]

Didn't get finished pics of the cauliflower shawarma as I was too busy stuffing my face, but it was good! Also jackfruit shawarma which didn't get papped.

[Not Ideal]

^^ looks ace !

[Harry Flashman]

That looks absolutely great!

[otolith]

Found a local boat selling live lobsters direct to the public.

Chill, kill, parboil, split, butter (with chilli, garlic, ginger, lemongrass), onto the grill just for 5 mins



Oh, and a couple of weeks ago - bbq on the beach of mackerel we just caught.



Crappy disposable bbq vs minutes old mackerel - I’m afraid ingredients trump kit here.