The bbq photo & recipe thread

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Harry Flashman

17,676 posts

227 months

Sunday 21st August 2022
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So here we go...




Harry Flashman

17,676 posts

227 months

Sunday 21st August 2022
quotequote all
Turn7 said:
some bloke said:
Turn7 said:
That does look good- re Fennel, I swear by crushed fennel seeds on Pork skin, its a marriage made in heaven
Agreed - I have a recipe in a Jamie Oliver book that involves rubbing crushed fennel seeds into the scores on the crackling. Then you roast the pork on a bed of sliced fennel to give you base for the gravy. homerdrooling.gif
Never thought of using fennel bulbs underneath like that, will be stealing that tip, thanks !
I use apple on the barbecue, in the drip tray with some cinnamon and brown suger, for a barbecue apple sauce.

Thanks for the reminder chaps - now picking some apples for the task...




OK, never done this on gas, so here we go...using the outer burners so the apples are not directly heated from underneath. When i do pork on charcoal, the apples are under the meat, in a tray between the two charcoal banks.






Edited by Harry Flashman on Sunday 21st August 10:47

Harry Flashman

17,676 posts

227 months

Sunday 21st August 2022
quotequote all
oldskoolgent said:
incredibly jealous of you all.

I've has a Weber master touch for 3 years now, and no matter how i much around with the vents / amount of bricketts I just cannot control the temp.
Everything i do i always end up with 200 + on the in built thermometer.

It's mostly about the amount of coal you use, and how you use it Research the "snake method" if you want to cook low and slow. If you want below 200C, you need half chimneys of coal.

Also, the temp gauge will read hotter sometimes at the top of the cook zone, so buy a cheap multi probe thermometer like the Inkbird. You can then have one probe in the meat, and one resting on some scrunched up foil next to the meat (sensor tip in the air) to get true temps for both meat and ambient.

Took me ages to work this all out - hope it helps!


Edited by Harry Flashman on Sunday 21st August 11:29

mattyn1

5,201 posts

140 months

Sunday 21st August 2022
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Have been using the bbq loads over the last week or so as have family here, but keep forgetting the pics!
Anyway, some beef on the rotisserie. Nothing fancy, just coated in a simple home made rub…….


eps

5,951 posts

254 months

Monday 22nd August 2022
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Did Porchetta this weekend. It was great! Had to use a rotisserie attachment 'diyered' to an old barbecue I've got... which worked really well considering.

Indirect heat, 90 minutes or so and it was good, not great, but to be fair even better the next day - we had enough for a couple of slices each and then some more on Sunday.

Not owning a temp probe I went with a 1mm diameter equivalent to 1 minute bbqing time. So 90mm is around 90 minutes.

Trimmed a little and then butterflied to increase the surface area. Went with a Rosemary, Sage, Fennel Seed, Crushed Chillis and Lemon Zest seasoning with a little Olive Oil and salt and pepper of course.

Not enough photos taken and I think I had a little too much garlic - or possibly needed to use an alternative crushing method - we've got one of those Joseph Joseph garlic crushers which means the garlic pieces end up being quite chunky. Anyway!

Will try harder next time and think I'll purchase the meat next time instead of allowing Mrs eps to buy it. The joint of meat wasn't quite as I'd wanted it, but it's all a learning curve.









Left overs..!



I should have taken some more photos towards the end of the bbqing but was too keen to carve and eat!

some bloke

805 posts

52 months

Monday 22nd August 2022
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Harry Flashman said:
I use apple on the barbecue, in the drip tray with some cinnamon and brown suger, for a barbecue apple sauce.

Thanks for the reminder chaps - now picking some apples for the task...
Good shout with the apples, I will try that sometime. I did another couple of el cheapo pork shoulders last week, but scored and rubbed the crackling this time - it came out pretty good. I also collected a good amount of fat that I am using to cook my omelettes in the mornings.

Harry Flashman

17,676 posts

227 months

Monday 22nd August 2022
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Porchetta meat was great, but crackling only acceptable - cruncy, buy a hard shell with some leathery bits, instead of that lovely, light crunch.

I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.

Antony Moxey

7,200 posts

204 months

Monday 22nd August 2022
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Harry Flashman said:
Porchetta meat was great, but crackling only acceptable - cruncy, buy a hard shell with some leathery bits, instead of that lovely, light crunch.

I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
I’ll ask my boy, he’s a butcher at a local farm shop (and yes, you can all curse me with envy at that one if you like biggrinbiggrinbiggrin).

craig1912

2,808 posts

97 months

Monday 22nd August 2022
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Harry Flashman said:
Porchetta meat was great, but crackling only acceptable - cruncy, buy a hard shell with some leathery bits, instead of that lovely, light crunch.

I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
Need to rub it in salt and put in fridge (uncovered) overnight to get rid of the moisture.

giblet

8,528 posts

162 months

Friday 9th September 2022
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Any Masterbuilt 560 owners on here? If so, would you recommend it? Barely used my Weber kettle this year but tempted by a new toy

Harry Flashman

17,676 posts

227 months

Friday 9th September 2022
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craig1912 said:
Harry Flashman said:
Porchetta meat was great, but crackling only acceptable - cruncy, buy a hard shell with some leathery bits, instead of that lovely, light crunch.

I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
Need to rub it in salt and put in fridge (uncovered) overnight to get rid of the moisture.
Did this. Didn't bother with the last piece from the butcher's cold room, and it was perfect...

Harry Flashman

17,676 posts

227 months

Friday 30th September 2022
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So, chaps, I have been refusing to accept that BBQ season is done. I have been using the charcoal Weber to smoke marinated things before using them in other recipes.

I did this yoghurt and spice marinated chicken thighs with cherry smoke, and them used them in a curry with butternut squash, spinach and tomatoes. It turned out really well.



Tonight (having first steeped them in hot red wine infused with rosemary from the garden), I am smoking these beef short ribs. They will then go in the slow cooker overnight for a bourgignon. I'm hoping for good things.




The trick is a light smoke as a slow cooker exaggerates flavours, being a closed cooking method.

Edited by Harry Flashman on Friday 30th September 20:11

eyebeebe

2,617 posts

218 months

Friday 30th September 2022
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What is this season thing, you’re talking about Harry?


Best way to cook the Christmas turkey!

illmonkey

16,642 posts

183 months

Friday 30th September 2022
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When doing proper gravy based curry I’ll do a bbq and also cook all the chicken for the curry on it. You can’t beat those charred bits (and I don’t have a tandoori oven!)

Bbq season is all year round!

Harry Flashman

17,676 posts

227 months

Friday 30th September 2022
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Glad I'm not alone!

Stage 3 of the cook - the overnight braise, with carrots for a bit of sweetness and a few squares of dark chocolate for richness. And more rosemary, as it is a winning flavour for beef.



fttm

3,135 posts

120 months

Friday 30th September 2022
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^ Looks fantastic , good job .

illmonkey

16,642 posts

183 months

Friday 30th September 2022
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A lot of effort but that looks bang tidy.

What time shall we get over tomorrow, I’ll bring the peas!

Harry Flashman

17,676 posts

227 months

Friday 30th September 2022
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7.30 if you bring lots of booze and dessert... smile

pacenotes

128 posts

129 months

Monday 10th October 2022
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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.


Antony Moxey

7,200 posts

204 months

Monday 10th October 2022
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I quite like the Tom Kerridge outdoor cooking book.