The bbq photo & recipe thread

[Tickle]

illmonkey said:

Can’t remember if there is a build thread. Anyway, cut my old workbench from the garage up today. Turning it into a outdoor kitchen bench. Shelf under for the kamado and pizza oven, so there is loads of space up top. Also have a rotisserie on route, so can build that in

What do people do, paint them and then seal? The top is covered in oil spots etc. So I’d like to paint and seal it

Had a moment of genius to cut the perfect circle! (Router is also screwed down)

Thread for ref, and adding to

https://www.pistonheads.com/gassing/topic.asp?h=0&...

[illmonkey]

When I picked up my rotisserie at the weekend, I also found this in stock for £3. It's like a big kebab knife.

https://www.homebase.co.uk/bbq-buddy-carving-knife...

Just used it on a tomato and it's very sharp! Might be a good one for kebabs

[tedmus]

illmonkey said:

When I picked up my rotisserie at the weekend, I also found this in stock for £3. It's like a big kebab knife.

https://www.homebase.co.uk/bbq-buddy-carving-knife...

Just used it on a tomato and it's very sharp! Might be a good one for kebabs

£3 for that is a bargain, I got one last year for a fiver, good for slicing ribs up too.

[Tickle]

BBQ people, I've been on the lookout for a new, small cast BBQ for a while for table-top indirect cooking. Essentially a cast hibachi.

I've managed to get a Lodge Sportsman (FB marketplace find), these seem to be unobtainable at the moment, pleased I got it.

I shall update once it arrives.

Anyone got one? They seem to have a cult following in America.

[illmonkey]

Want to use my rotesserie for the first time this weekend. Anyone tried 2 different things on it? Thinking lamb kebab and a chicken kebab. I'd need more of the forks I suppose, is 1 each enough if the meat is pierced on the rod?

[Tickle]

illmonkey said:

Want to use my rotesserie for the first time this weekend. Anyone tried 2 different things on it? Thinking lamb kebab and a chicken kebab. I'd need more of the forks I suppose, is 1 each enough if the meat is pierced on the rod?

One each end is fine, if the prong/forks are to big for the meat, use half a lemon as a washer!

I think that's what you are getting at?

[illmonkey]

I was thinking to have 1 fork holding chicken on the spit, the other end lamb with space between.

But looking at your photo, you've not even used the forks to pierce the meat, it's all just on the main spit pole.

The forks are adjustable, so why have you used lemons to pad it out?

[Tickle]

illmonkey said:

I was thinking to have 1 fork holding chicken on the spit, the other end lamb with space between.

But looking at your photo, you've not even used the forks to pierce the meat, it's all just on the main spit pole.

The forks are adjustable, so why have you used lemons to pad it out?

Just to make sure the meat is clamped tight. The lemon is a bit bigger surface area.

Regarding chicken and lamb, the lamb will have faster cook time than chicken. Worth considering. If you are not bothered, going back to a lemon, use a thick slice to separate the difference meats maybe. Saves buying additional forks.

[anonymous-user]

Did some pulled pork with coleslaw sandwiches yesterday. Rubbed the pork and left it overnight in the fridge. On the smoker from cold at 225f. Once internal temp was 160 it stalled so I wrapped it and then cooked it to 203f internal temp.

I tend to use Fahrenheit for American bbq as all the hints and tips are in F not C.

[illmonkey]

I decided to do all chicken. 1.8Kg of thighs marinating I’m the fridge from last night. I’m stupidly excited about it!

Whip out the kebab sticks for some veg and halloumi, char the flat breads and wash it all down with a few beers. Oh also doing some parmentier potatoes.

Edited by illmonkey on Saturday 25th September 09:37

[illmonkey]

Started raining so had to fashion a hat

[illmonkey]

We’ll that was a disappointment. After 4 hours on the bbq we gave up and put it in the oven. It’d not break 50degrees on the spit. It was fairly dry for things by then…

I even undone the clamps and spread the meat about so it had space.

Was there just too much? Not close enough to coals? Needs the lid of to retain heat?

We had to have some sausages to tie us over.

[ade73]

illmonkey said:

We’ll that was a disappointment. After 4 hours on the bbq we gave up and put it in the oven. It’d not break 50degrees on the spit. It was fairly dry for things by then…

I even undone the clamps and spread the meat about so it had space.

Was there just too much? Not close enough to coals? Needs the lid of to retain heat?

We had to have some sausages to tie us over.

I'd say it was a combination of that and colder ambient temperature.

Move your spit further down, put the coals either side and lower your lid should all help.

[eps]

ade73 said:

illmonkey said:

We’ll that was a disappointment. After 4 hours on the bbq we gave up and put it in the oven. It’d not break 50degrees on the spit. It was fairly dry for things by then…

I even undone the clamps and spread the meat about so it had space.

Was there just too much? Not close enough to coals? Needs the lid of to retain heat?

We had to have some sausages to tie us over.

I'd say it was a combination of that and colder ambient temperature.

Move your spit further down, put the coals either side and lower your lid should all help.

Yep, try and get the heat 'around' the meat not under it. We did something similar at Le Mans a few years ago - leg of lamb on one of those 'vegas B&Q' style barbecues, with the fold up legs, but no coals below it, but more in a rectangle with a space below the meat. That worked well, but as mentioned the ambient temperature would have been a lot higher then.

What charcoal are you using? I tend to try and mix things up a bit in terms of wood type, which can generate more heat and a longer burn as well. Oxford Charcoal are my go to at the moment - although I'm running low now - they have UK sourced wood and some Marabu and Teak mix which is restaurant grade, not UK but ethically sourced.

[illmonkey]

eps said:

ade73 said:

illmonkey said:

We’ll that was a disappointment. After 4 hours on the bbq we gave up and put it in the oven. It’d not break 50degrees on the spit. It was fairly dry for things by then…

I even undone the clamps and spread the meat about so it had space.

Was there just too much? Not close enough to coals? Needs the lid of to retain heat?

We had to have some sausages to tie us over.

I'd say it was a combination of that and colder ambient temperature.

Move your spit further down, put the coals either side and lower your lid should all help.

Yep, try and get the heat 'around' the meat not under it. We did something similar at Le Mans a few years ago - leg of lamb on one of those 'vegas B&Q' style barbecues, with the fold up legs, but no coals below it, but more in a rectangle with a space below the meat. That worked well, but as mentioned the ambient temperature would have been a lot higher then.

What charcoal are you using? I tend to try and mix things up a bit in terms of wood type, which can generate more heat and a longer burn as well. Oxford Charcoal are my go to at the moment - although I'm running low now - they have UK sourced wood and some Marabu and Teak mix which is restaurant grade, not UK but ethically sourced.

Might not be obvious but the coals were not under but to the side. Only 1 side mind...

I can't get the split much lower due to the bbq rim, I think I either need to get a ring or butcher my bbq. If I go any lower I'd need to remove the grill, so won't be able to cook anything else.

I started with lumpwood and added some briquettes to keep it going. Cooked sausages on the grill no problem

[ade73]

illmonkey said:

Might not be obvious but the coals were not under but to the side. Only 1 side mind...

I can't get the split much lower due to the bbq rim, I think I either need to get a ring or butcher my bbq. If I go any lower I'd need to remove the grill, so won't be able to cook anything else.

I started with lumpwood and added some briquettes to keep it going. Cooked sausages on the grill no problem

Check back at my mock up picture, get your spit just above the lip of the BBQ, coals either side of the food and your lid as close to the spit too, all will help.
I used briquettes on that chicken, 1 chimney full and just chucked them either side, I've got fuel baskets but never bothered with them but that would increase the heat if needs be.

Your picture looks like you would be losing a lot of heat, like having the oven door open when cooking your Sunday lunch.

[illmonkey]

ade73 said:

illmonkey said:

Might not be obvious but the coals were not under but to the side. Only 1 side mind...

I can't get the split much lower due to the bbq rim, I think I either need to get a ring or butcher my bbq. If I go any lower I'd need to remove the grill, so won't be able to cook anything else.

I started with lumpwood and added some briquettes to keep it going. Cooked sausages on the grill no problem

Check back at my mock up picture, get your spit just above the lip of the BBQ, coals either side of the food and your lid as close to the spit too, all will help.
I used briquettes on that chicken, 1 chimney full and just chucked them either side, I've got fuel baskets but never bothered with them but that would increase the heat if needs be.

Your picture looks like you would be losing a lot of heat, like having the oven door open when cooking your Sunday lunch.

Noted.

I did lower it some time after that. it was basically on the spit, as you say. still didn't get better. It's like it stalled like a slow cook

[eps]

illmonkey said:

Might not be obvious but the coals were not under but to the side. Only 1 side mind...

I can't get the split much lower due to the bbq rim, I think I either need to get a ring or butcher my bbq. If I go any lower I'd need to remove the grill, so won't be able to cook anything else.

I started with lumpwood and added some briquettes to keep it going. Cooked sausages on the grill no problem

No worries I'm sure you tried as many things as poss to make it work I haven't even set mine up yet.. I might wait until the spring or summer to be honest - too many spinning plates at the moment!

[Tickle]

Tickle said:

BBQ people, I've been on the lookout for a new, small cast BBQ for a while for table-top indirect cooking. Essentially a cast hibachi.

I've managed to get a Lodge Sportsman (FB marketplace find), these seem to be unobtainable at the moment, pleased I got it.

I shall update once it arrives.

Anyone got one? They seem to have a cult following in America.

Did a bit of a restoration on this; vinager soak, wire brush and hot season. looking forward to Christening it with a big ribeye soon.

[eyebeebe]

Smoked a venison haunch with apple and plum chips yesterday. To keep it moist and add flavour, I injected it with butter infused with garlic, cloves, juniper berries, star anise and thyme. 150-170 degrees until internal temp hit 60. Next time I‘d probably do it to 55. Still very tasty. Pictured with some traditional Swiss accompaniments (Spätzle and poached pear)