The bbq photo & recipe thread

[craig1912]

Had a Aldi Tomahawk yesterday and have to say it was superb- served with salad and a home made salsa verde

[escargot]

Ribs.

[thebraketester]

Salmon with a dry rub I made up, paprika salt sugar chilli etc.



Short rib and bone marrow burgers.... no doubt the bun will ruffle a few feathers.

[escargot]

I'm a big fan of brioche burger buns.

Did you make the burgers? Any tips for incorporating the marrow?

[BrabusMog]

Some people hate brioche buns.

[thebraketester]

escargot said:

I'm a big fan of brioche burger buns.

Did you make the burgers? Any tips for incorporating the marrow?

Yes, home made. Just scrape the marrow out and mix it in.


Some of the PH fraternity seem to have beef with a brioche bum, hence my comment.

[Dan_1981]

I'm becoming such a lazy BBQ'er

Had a 57cm kettle for the last few years and spent hours fannying around with ribs & chickens and lumps of meat.

Before xmas I bought a run out 2 burner Outback, only small for quick cooking.

Had burgers and sausages and chicken bits for the last four days.... all done on the gas

[tedmus]

Smoked some beef short ribs at the weekend, grilled a few hot links too.

[David A]

I now have a lot of left over smokey brisket...

Any good ideas?

Edited by David A on Sunday 13th May 19:52

[hkp57]

Table for My Kamado Joe is coming along now.

[tuffer]

hkp57 said:

Table for My Kamado Joe is coming along now.

Looking good, you will not be disappointed:

[tomsugden]

Yesterday was all about chicken shawarma. I marinaded chicken overnight on saturday, then piled it onto my gaucho skewer, and cooked indirect at 250f until the internal temperature was 165f. I also added some smoking chips to the charcoal, and it took about two and a half hours. I served it in pitta bread with crunchy green salad and a home made garlic sauce. The result was amazing.

Edited by tomsugden on Monday 14th May 12:51

[Oscarmac]

tomsugden said:

Yesterday was all about chicken shawarma. I marinaded chicken overnight on saturday, then piled it onto my gaucho skewer, and cooked indirect at 250f until the internal temperature was 165f. I also added some smoking chips to the charcoal, and it took about two and a half hours. I served it in pitta bread with crunchy green salad and a home made garlic sauce. The result was amazing.

Edited by tomsugden on Monday 14th May 12:51

What have you used for the spike please. Did you make it yourself. Ive been looking for something like this but the cost of importing from the States is prohibitive. Tacos al Pastor is all the rage at the moment seemingly.

[Jambo85]

Another BBQ accessory which I was blissfully unaware that I needed until now

[tomsugden]

I got a mate to knock it up using marine grade 316 steel. Any local engineering company should be able to do it. This one was a prototype, the next one will have a circular base that will fit in any big green egg, and he will then only need to make different height spikes for the various heights.

[Oscarmac]

tomsugden said:

I got a mate to knock it up using marine grade 316 steel. Any local engineering company should be able to do it. This one was a prototype, the next one will have a circular base that will fit in any big green egg, and he will then only need to make different height spikes for the various heights.

Well if I haven’t found someone to make me one I would certainly buy one!!!

[tuffer]

Oscarmac said:

Well if I haven’t found someone to make me one I would certainly buy one!!!

Me three.

[tomsugden]

As a matter of interest, what would you consider to be a fair price?

[tuffer]

£20.

[Jambo85]

Is the spike welded to the base or is it threaded? The latter would be good for space saving and safer storage!