The bbq photo & recipe thread
Discussion
Hard to beat pulled pork!
If you have any leftovers, I made this Mac and cheese earlier in the week and it’s awesome: https://www.goodhousekeeping.com/uk/food/recipes/a...
If you have any leftovers, I made this Mac and cheese earlier in the week and it’s awesome: https://www.goodhousekeeping.com/uk/food/recipes/a...
andrewjamesroberts said:
I also have an Ooni Koda 12 (and a Webber Smokey Joe, yes I know I have a problem) and this is a complete another level. This will retain the heat so you can smash pizza after pizza with 0 recovery time and because of the height give much better control. There is alot of chatter about cracked stones but not seen that yet. It’s a lot of cash. It’s very versatile but I’m in love with it.
Christmas Day it was a god send
Thanks. I've had one in my basket for a while with the table and peel etc. It's a lot of money you're right.. Christmas Day it was a god send
The 5 second hand test for charcoal BBQing, does anyone actually do this? I unload the chimney, arrange the charcoals and put the lid on for 5 mins. Then come back and start cooking. Placing meat that's on the bone around the coals but never directly over them.
I am sure if you waited until you could hold your hand there for 5 seconds then you won't have any heat and energy left to cook anything other than sausages and burgers.
Any thoughts? I might try it one day, wait 20 or so minutes after emptying the chimney and then try chicken thighs cooked for 50 odd minutes over medium coals. I don't think it will work.
I am sure if you waited until you could hold your hand there for 5 seconds then you won't have any heat and energy left to cook anything other than sausages and burgers.
Any thoughts? I might try it one day, wait 20 or so minutes after emptying the chimney and then try chicken thighs cooked for 50 odd minutes over medium coals. I don't think it will work.
Cooking on the Konro again yesterday. No more pics - see previous page if interested.
In addition to meat I prepoed some aubergine. Not really a bbq veg cooker, but it was astonishingly good.
Thickly sliced, tossed in oil and Harissa. Will absolutely be bbqing more of that - loved it.
Any other good veg bbq tips?
In addition to meat I prepoed some aubergine. Not really a bbq veg cooker, but it was astonishingly good.
Thickly sliced, tossed in oil and Harissa. Will absolutely be bbqing more of that - loved it.
Any other good veg bbq tips?
number2 said:
Cooking on the Konro again yesterday. No more pics - see previous page if interested.
In addition to meat I prepoed some aubergine. Not really a bbq veg cooker, but it was astonishingly good.
Thickly sliced, tossed in oil and Harissa. Will absolutely be bbqing more of that - loved it.
Any other good veg bbq tips?
Basic I know, but, I always do peppers and onions on skewers. Go down a treat with chicken.In addition to meat I prepoed some aubergine. Not really a bbq veg cooker, but it was astonishingly good.
Thickly sliced, tossed in oil and Harissa. Will absolutely be bbqing more of that - loved it.
Any other good veg bbq tips?
ibisti said:
giblet said:
Where is the cheapest place to source a replacement cooking grill for a 57cm Weber kettle? Or a reasonably priced upgrade made out of better material
Unfortunately not cheaper but a considerable upgradehttps://www.cast-iron-grate.co.uk/grates-for-weber...
I moved over to these years ago and didn't regret it, they hold the heat and you get proper sear marks. The griddle add on is also great for smash burgers and frying onions etc
Next step is working out the best way to clean and reseason my plancha after leaving the bbq out for a few weeks. Also need to remove the rusted nut that secures the cleaning system as that needs replacing
Last night did some simple skewers. Sneaked a cheeky chilli. They tasted amazing and looked less scorched in reality!!! Don’t recommend the master chef skewers though as the handles came loose in the heat.
Then the new rotisserie turned up this afternoon so rapidly put that together and attached to the grill. Did a small sirloin joint tonight …….. which was OMG. Dumbass forgot the photo though.
Needs a bit of fettling as the spindle sits very low ….. going to be limited on what I can do on it.
Then the new rotisserie turned up this afternoon so rapidly put that together and attached to the grill. Did a small sirloin joint tonight …….. which was OMG. Dumbass forgot the photo though.
Needs a bit of fettling as the spindle sits very low ….. going to be limited on what I can do on it.
Harry Flashman said:
Not a recipe, but BBQ related. Fat fire and melted Everdure, dealt with by powder extinguisher.
Going Weber for gas next time. This thing has been nothing but trouble. But I probably should have cleaned it out more...
Never had these issues with my old 57cm kettle.
It's why I've ditched gas. Cleaning is a massive faff and if you ignore it the big puddle of fat can have an alarming result. With charcoal it just burns off as you go so you only need to give the grill a scrape.Going Weber for gas next time. This thing has been nothing but trouble. But I probably should have cleaned it out more...
Never had these issues with my old 57cm kettle.
Had loads of BBQs in the good weather, mostly the same old stuff but did asparagus and garlic scapes the other day, grilled and served with olive oil and S&P. And oak smoked salmon last night. Cooked direct, skin side down for 6 minutes then turned over for 2, perfect crispy skin.
I havn't used my weber for a while, so I thought a chicken on the rotisserie would be tasty.
Plenty of seasoning and a good steady temp of 200 degrees C. Water bath to keep the atmosphere moist.
A few chunks of mesquite wood gave it a good smoke flavour.
Turned out really well, and I got my grass cut whilst it cooked.
.2 by Andy B., on Flickr
.1 by Andy B., on Flickr
Plenty of seasoning and a good steady temp of 200 degrees C. Water bath to keep the atmosphere moist.
A few chunks of mesquite wood gave it a good smoke flavour.
Turned out really well, and I got my grass cut whilst it cooked.
.2 by Andy B., on Flickr.1 by Andy B., on FlickrBill said:
Harry Flashman said:
Not a recipe, but BBQ related. Fat fire and melted Everdure, dealt with by powder extinguisher.
Going Weber for gas next time. This thing has been nothing but trouble. But I probably should have cleaned it out more...
Never had these issues with my old 57cm kettle.
It's why I've ditched gas. Cleaning is a massive faff and if you ignore it the big puddle of fat can have an alarming result. With charcoal it just burns off as you go so you only need to give the grill a scrape.Going Weber for gas next time. This thing has been nothing but trouble. But I probably should have cleaned it out more...
Never had these issues with my old 57cm kettle.
Had loads of BBQs in the good weather, mostly the same old stuff but did asparagus and garlic scapes the other day, grilled and served with olive oil and S&P. And oak smoked salmon last night. Cooked direct, skin side down for 6 minutes then turned over for 2, perfect crispy skin.
Thinking about this as it looks better spec Ed and even better built than the equivalent Weber. 15 year warranty I believe.
Napeleon Rogue CT525. Has an infrared searimg burner on one of the side tables...
https://www.charlies.co.uk/napoleon-roguer-xt-525-...
I bought a second hand, two burner gas bbq a few years ago. the plan was to use it as a tester, to see how I liked gas. Of course I had to modify it, ( as you do !), and fitted a load of lava rocks above the burners to give a more even heat distribution.
The outcome is a gas bbq that works like a coal bbq, and any dripping fat burns off on the hot coals. When we had our kitchen ripped out and rebuilt, we used the gas bbq in the garage for about 3 x weeks, and it was brilliant !!
So if you want to avoid any fat burning issues, look to convert your gas bbq with lava rocks. Works a treat and gives good bbq flavor to cooking food too.
The outcome is a gas bbq that works like a coal bbq, and any dripping fat burns off on the hot coals. When we had our kitchen ripped out and rebuilt, we used the gas bbq in the garage for about 3 x weeks, and it was brilliant !!
So if you want to avoid any fat burning issues, look to convert your gas bbq with lava rocks. Works a treat and gives good bbq flavor to cooking food too.
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