The bbq photo & recipe thread
Discussion
First time posting pics on the bbq thread.
Some beef ribs I cooked at the weekend.
Kept the rub simple, just salt, pepper, garlic and onion granules.
Left the fat cap on this time to see what difference it made, rendered well but the extra fat / tallow made the beef incredibly rich.
All in all turned out pretty well.
Some beef ribs I cooked at the weekend.
Kept the rub simple, just salt, pepper, garlic and onion granules.
Left the fat cap on this time to see what difference it made, rendered well but the extra fat / tallow made the beef incredibly rich.
All in all turned out pretty well.
pacenotes said:
Sorry no photos but really getting into my BBQing. Looking for a good recipe book that the misses can get me. So something for the basics of low and slow rubs and glazes.
Another book slightly left field from you normal ribs, brisket etc is “Food and Fire” by Marcus BawdonThere are lots of explanations in the book but some really good recipes and explanations of the basics etc
I am a very basic bbq'er. Lots of good quality coals and lots of meat on a rotisserie. Seasoned and mixed herbs. The BBQ is itself is ancient and upgraded with proper motors from Greece (why is it so hard to get decent motors in the UK!?). It is rotten through, but a manhole cover handily fixed that. It does need some TLC this winter.
The chopping board is oak and made from a local church door. It is 4ft long and weighs as heavy as it looks. Makes for great social meals!
Lots of gorgeous simply cooked meat, salads, haloumi, pittas. Can't go wrong and an easy way to feed lots of people regularly for not a lot of money. A few pictures from this summer...
The chopping board is oak and made from a local church door. It is 4ft long and weighs as heavy as it looks. Makes for great social meals!
Lots of gorgeous simply cooked meat, salads, haloumi, pittas. Can't go wrong and an easy way to feed lots of people regularly for not a lot of money. A few pictures from this summer...
Fed 18 people this weekend so decided to make my own porchetta.
This was a 5kg pork belly with the loin attached. Skin scored and loin butterflied.
Simple stuffing of: pine nuts, fennel seeds, parmigiana, chilli flakes, apricots, cranberry, salt and pepper.
I then rolled and tied and then left in the fridge for 24 hours to let the skin dry out.
No pics of cooking but setup BGE indirect at 140 and cooked for 4 hours to 63deg. Then took out for 30 mins. Whilst I cranked the heat to 280 ish then last 20 mins to crackle the skin.
This is after we ate and my sarnies for the next few days.
Served with roast, mashed potatoes, red cabbage with apple, cauliflower cheese and peas. Plus stuffing, home made apple sauce and a aubergine parmigiana for a veggie
Was excellent and a great cost effective meal to feed a lot of people.
This was a 5kg pork belly with the loin attached. Skin scored and loin butterflied.
Simple stuffing of: pine nuts, fennel seeds, parmigiana, chilli flakes, apricots, cranberry, salt and pepper.
I then rolled and tied and then left in the fridge for 24 hours to let the skin dry out.
No pics of cooking but setup BGE indirect at 140 and cooked for 4 hours to 63deg. Then took out for 30 mins. Whilst I cranked the heat to 280 ish then last 20 mins to crackle the skin.
This is after we ate and my sarnies for the next few days.
Served with roast, mashed potatoes, red cabbage with apple, cauliflower cheese and peas. Plus stuffing, home made apple sauce and a aubergine parmigiana for a veggie
Was excellent and a great cost effective meal to feed a lot of people.
Edited by andrewjamesroberts on Tuesday 29th November 07:49
Some people call it ‘cold and pouring with rain December afternoon’
I call it the ideal time to reverse sear a Tomahawk on my Kamado inbetween a trip to the Christmas Tree farm and a ride on Santa’s Train.
It’s got Lanzarote Black Salt on it than makes it darker than it actually was - severed on the rarer side of medium rare.
I call it the ideal time to reverse sear a Tomahawk on my Kamado inbetween a trip to the Christmas Tree farm and a ride on Santa’s Train.
It’s got Lanzarote Black Salt on it than makes it darker than it actually was - severed on the rarer side of medium rare.
Some people call it ‘cold and pouring with rain December afternoon’
I call it the ideal time to reverse sear a Tomahawk on my Kamado inbetween a trip to the Christmas Tree farm and a ride on Santa’s Train.
It’s got Lanzarote Black Salt on it than makes it darker than it actually was - severed on the rarer side of medium rare.
I call it the ideal time to reverse sear a Tomahawk on my Kamado inbetween a trip to the Christmas Tree farm and a ride on Santa’s Train.
It’s got Lanzarote Black Salt on it than makes it darker than it actually was - severed on the rarer side of medium rare.
Chaps, has anyone done a rib roast on the BBQ?
I’m cooking one for Christmas, four rib one ordered up. Wife may insist it goes in the oven but in case I get my way, any tips?
I have a standard size Kamado Joe, and I have a rotisserie for it also… I’m tempted to take it off the bone (for balance, all round smoke and to make some gravy inside with the bones), tie it and then rub something on and rotisserie it, maybe with a bit of cherry smoke. With 9 hungry folk and a pricey bit of meat, I’m kinda hoping to get it right first time!
Thanks.
I’m cooking one for Christmas, four rib one ordered up. Wife may insist it goes in the oven but in case I get my way, any tips?
I have a standard size Kamado Joe, and I have a rotisserie for it also… I’m tempted to take it off the bone (for balance, all round smoke and to make some gravy inside with the bones), tie it and then rub something on and rotisserie it, maybe with a bit of cherry smoke. With 9 hungry folk and a pricey bit of meat, I’m kinda hoping to get it right first time!
Thanks.
Sway said:
I reverse seared on a few years ago.
Low and slow with a little smoke to temp. Then rested whilst I opened up the vents and got some serious heat going before flame searing.
Came out utterly stunning.
Thanks Sway that looks lovely!Low and slow with a little smoke to temp. Then rested whilst I opened up the vents and got some serious heat going before flame searing.
Came out utterly stunning.
Collected meat yesterday, today we deboned it, removed a load of fat and tied it so it’s fairly round, should do well on the rotisserie I reckon. Bones have been roasted and boiled for a good gravy this afternoon
I’m excite.
|https://thumbsnap.com/qdgDMdCY[/url]
Not sure if this is the correct thread, but it's bbq pawn, so I thought you might appreciate this.
Seen The Gentleman?
Drooled over the bbq/stove/table/entertaining thing outside?
Well Guy Ritchie's gone and started making them.
The WildKitchen is enquiry only (which means I can't afford it), however a spec'd up 'artisanal' (artis anal?) WildTable for 12 is a mere £12,495.
https://ccwildkitchens.com/
Seen The Gentleman?
Drooled over the bbq/stove/table/entertaining thing outside?
Well Guy Ritchie's gone and started making them.
The WildKitchen is enquiry only (which means I can't afford it), however a spec'd up 'artisanal' (artis anal?) WildTable for 12 is a mere £12,495.
https://ccwildkitchens.com/
Raymond...
This site lists a little more, and could be dangerous!
https://filmandfurniture.com/2021/11/the-gentlemen...
This site lists a little more, and could be dangerous!
https://filmandfurniture.com/2021/11/the-gentlemen...
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