The bbq photo & recipe thread

[fttm]

jodypress said:

fttm said:

you turn your gas cylinder off first and wait a few seconds for the burners to die then close them .

Can I ask why you recommend doing that? I've been using gas bbq's for over 5 years now and just turn off burners then gas cylinder.

Weber recommend it which is good enough for me , fwiw mine is 10 yrs old lives outside all year (Canadian winters etc) and still like new .

[sherman]

fttm said:

jodypress said:

fttm said:

you turn your gas cylinder off first and wait a few seconds for the burners to die then close them .

Can I ask why you recommend doing that? I've been using gas bbq's for over 5 years now and just turn off burners then gas cylinder.

Weber recommend it which is good enough for me , fwiw mine is 10 yrs old lives outside all year (Canadian winters etc) and still like new .

If you turn the cylinder off first then the burners it will burn off any gas left in the line via syphon/suction effect and leafe you with no chance of toxic/explosive gas build up in the bbq when you bext go to light it.

[seefarr]

Last June I bought a Kamado Big Joe for roughly the GDP of a moderate African nation. It came with a genuine cover which I religiously wrap it in after use.

I came to unwrap it for the first time this year and found that water must have been getting in and the aluminium top vent (sorry, the *sigh* KONTROL TOWER) had rusted shut and the paint had peeled. The cover is degrading heavily from what looks like UV. For an outside cover to last 9 months outside is ludicrous! I guess I could warranty claim, but I don't want another leaky cover.

Does anyone have any recommendations on alternative covers for Kamado / Big Green Egg etc.?

[Djtemeka]

seefarr said:

Last June I bought a Kamado Big Joe for roughly the GDP of a moderate African nation. It came with a genuine cover which I religiously wrap it in after use.

I came to unwrap it for the first time this year and found that water must have been getting in and the aluminium top vent (sorry, the *sigh* KONTROL TOWER) had rusted shut and the paint had peeled. The cover is degrading heavily from what looks like UV. For an outside cover to last 9 months outside is ludicrous! I guess I could warranty claim, but I don't want another leaky cover.

Does anyone have any recommendations on alternative covers for Kamado / Big Green Egg etc.?

My cover on my Monolith LeChef lasted a couple years. I've since left the kamado uncovered outside and it still looks new apart from the wood side tables showing water ingress. No rust and I can walk to the beach so salty air is a big thing. THe top lid does stick though but it loosens up when hot coals are added to the kamado.

[Sway]

I've got a cover from amazon that seems very good quality, but haven't had it long enough to be really sure.

The paint flaking off the kontrol tower is entirely normal unfortunately. If it's stuck, it's usually grease - a little heat into it normally sorts it out allowing you to give it a wipe clean.

[netherfield]

I've got really good cover on my Weber, got it off eBay, not realising at the time it was made in India.

If I can find a label or name on it I'll let you know.

The original Weber cover I got thrown in when I bought it, didn't survive 2 years.

[whimsical ninja]

Forecast for the weekend was terrible but I ploughed on regardless and was rewarded with a break in the downpour. Did some simple marinated grilled chicken (Claudia Roden recipe) which came the closest I've managed to good kebab shop shish taste; not overcooking is key. Also did some simple scallops, which somehow didn't stick to the grill. With a little beurre noisette/lemon/parsley, they worked out quite nicely.y fussy eater daughters had an expensive tuna steak, which they still didn't eat.

Maris Pipers really don't work for a potato salad. Another Claudia Roden recipe - for a couscous salad - is a barbecue staple chez moi.

[Sway]

Smash burgers last night - this time with the first go of the Kamado Joe soapstone...

My word, it's superb. Takes a lot of preheating, but then the crust is simply out of this world. I made sure to have the grill underneath supporting it fully so when I was pressing down there was no risk of cracking.

[netherfield]

Sway said:

I've got a cover from amazon that seems very good quality, but haven't had it long enough to be really sure.

The paint flaking off the kontrol tower is entirely normal unfortunately. If it's stuck, it's usually grease - a little heat into it normally sorts it out allowing you to give it a wipe clean.

https://www.coversandall.co.uk/bbq-heating-covers/bbq-covers/big-green-egg-covers/big-egg-barbecue-covers-p

seems to have 20% off, but I think that's sort of always on offer.

I've just been checking, Weber's cover for mine is £222.99 Covers and all is £113.50 and currently has 20% off. plus maybe £10 for eyelets fitted.

Edited by netherfield on Tuesday 30th April 18:10

[Magic Merlin]

Hi all, looking for some BBQ advice here. I have a Chateaubriand cut of steak that I want BBQ on the Webber kettle. Have done plenty of steak in the past but never a cut this size. I usually use the reverse sear method on steaks and have a vortex if needed. Is this still the best method for a Chateaubriand? We like our steak blue. Any recommendations....😎

[Deesee]

Magic Merlin said:

Hi all, looking for some BBQ advice here. I have a Chateaubriand cut of steak that I want BBQ on the Webber kettle. Have done plenty of steak in the past but never a cut this size. I usually use the reverse sear method on steaks and have a vortex if needed. Is this still the best method for a Chateaubriand? We like our steak blue. Any recommendations....??

Nice, I’ve done whole fillets and mid section of rib eye (with a touch more internal temp), as indirect heat then reverse sear with removing the upper grill and using the heat direct. Personally I prefer blue, family rare to medium.

However if blue is the requirement I’d would cut and do individually and direct sear to keep below 30deg C.

I look forward to any other suggestions. Hope you enjoy!

[Magic Merlin]

Deesee said:

Magic Merlin said:

Hi all, looking for some BBQ advice here. I have a Chateaubriand cut of steak that I want BBQ on the Webber kettle. Have done plenty of steak in the past but never a cut this size. I usually use the reverse sear method on steaks and have a vortex if needed. Is this still the best method for a Chateaubriand? We like our steak blue. Any recommendations....??

Nice, I’ve done whole fillets and mid section of rib eye (with a touch more internal temp), as indirect heat then reverse sear with removing the upper grill and using the heat direct. Personally I prefer blue, family rare to medium.

However if blue is the requirement I’d would cut and do individually and direct sear to keep below 30deg C.

I look forward to any other suggestions. Hope you enjoy!

Cheers, I did wonder if trying to cook it whole was a good idea as not easy to get a consistent temp across the meat.

[Deesee]

Magic Merlin said:

Deesee said:

Magic Merlin said:

Hi all, looking for some BBQ advice here. I have a Chateaubriand cut of steak that I want BBQ on the Webber kettle. Have done plenty of steak in the past but never a cut this size. I usually use the reverse sear method on steaks and have a vortex if needed. Is this still the best method for a Chateaubriand? We like our steak blue. Any recommendations....??

Nice, I’ve done whole fillets and mid section of rib eye (with a touch more internal temp), as indirect heat then reverse sear with removing the upper grill and using the heat direct. Personally I prefer blue, family rare to medium.

However if blue is the requirement I’d would cut and do individually and direct sear to keep below 30deg C.

I look forward to any other suggestions. Hope you enjoy!

Cheers, I did wonder if trying to cook it whole was a good idea as not easy to get a consistent temp across the meat.

Indirect can be good to get a stable ish temp, but then no sear.. I take having a probe for granted (only a cheap one from the garden centre), but I’m pretty good with timings and with steak/beef will use lump wood rather than charcoal (I save that for slow pork/lamb). Good luck!

[tomsugden]

Sous vide then a very quick sear also works well for rare steak.

[1175Mk1]

Hello BBQ'ers

I've got a rottiserie being delivered tomorrow for my Weber 57cm bbq.

Other than putting a whole chicken on it, does anyone have any other suggestions please?

Ideally simple stuff...

[Sway]

1175Mk1 said:

Hello BBQ'ers

I've got a rottiserie being delivered tomorrow for my Weber 57cm bbq.

Other than putting a whole chicken on it, does anyone have any other suggestions please?

Ideally simple stuff...

Kellybab (look up online, superb chicken kebab).
Doner kebabs (baharat do a superb seasoning kit)
Porchetta

If you can get a basket for it, rotisserie wings are superb.

Edited by Sway on Thursday 2nd May 15:15

[The Gauge]

1175Mk1 said:

Hello BBQ'ers

I've got a rottiserie being delivered tomorrow for my Weber 57cm bbq.

Other than putting a whole chicken on it, does anyone have any other suggestions please?

Ideally simple stuff...

Make some kebabs by cutting up largish (but not thick) chunks of meat and marinading it, chunks of onion and pepper etc, thread a few skewers through it all to hold it as one mass, then attach to the rotisserie with a little oil added.

[1175Mk1]

Thank you both.

I've looked at the kellybab and looks perfect! Will give that a go

[tedmus]

1175Mk1 said:

Hello BBQ'ers

I've got a rottiserie being delivered tomorrow for my Weber 57cm bbq.

Other than putting a whole chicken on it, does anyone have any other suggestions please?

Ideally simple stuff...

If you like beef then I'd recommend picanha (rump cap). Just need the beef and salt, the fat cap bastes as it roasts. Delicious.