So What Should I BBQ??
Discussion
I've just got myself a little kettle drum style BBQ, and im off to the coast Monday, and I would like to BBQ lunch - we are all massive meat eaters so looking for some tips on what I should give a go and any tips to go with it, ie seasoning. Ive only ever really done the traditional burgers and sausages etc, but thinking maybe steaks? the cooking grill is only about 35cm diameter so taking this into consideration. Thanks.
Mobile Chicane said:
I never do steak on the BBQ since I find it difficult to get the BBQ to a high enough temperature to do a good job of it compared with a hot pan on the hob.
Seriously? Are you using gas? I usually have to spread the coals out on mine otherwise within in couple of minutes it's a charred mess.Pork belly strips.
Chunky ones cut in two; boil them for 10 mins in water with a sliced onion, peppercorns and star anise. Cool, then make slices into the fat (much easier than when uncooked)
Make a marinade of equal quantities of chipotle ketchup and normal tommy k, a slug of soy sauce, teaspoon of palm sugar, tabasco, star anise, couple of tablespoons of thick honey and a good slug of bourbon. Simmer it for 5 mins to mix it togther then marinade meat for a couple of hours.
BBQ till the outside is nice and crispy while basting with the sauce.
Bloody lovely, and cheap as chips.
Chunky ones cut in two; boil them for 10 mins in water with a sliced onion, peppercorns and star anise. Cool, then make slices into the fat (much easier than when uncooked)
Make a marinade of equal quantities of chipotle ketchup and normal tommy k, a slug of soy sauce, teaspoon of palm sugar, tabasco, star anise, couple of tablespoons of thick honey and a good slug of bourbon. Simmer it for 5 mins to mix it togther then marinade meat for a couple of hours.
BBQ till the outside is nice and crispy while basting with the sauce.
Bloody lovely, and cheap as chips.
simonej said:
Mobile Chicane said:
I never do steak on the BBQ since I find it difficult to get the BBQ to a high enough temperature to do a good job of it compared with a hot pan on the hob.
Seriously? Are you using gas? I usually have to spread the coals out on mine otherwise within in couple of minutes it's a charred mess.markoc said:
Pork belly strips.
Chunky ones cut in two; boil them for 10 mins in water with a sliced onion, peppercorns and star anise. Cool, then make slices into the fat (much easier than when uncooked)
Make a marinade of equal quantities of chipotle ketchup and normal tommy k, a slug of soy sauce, teaspoon of palm sugar, tabasco, star anise, couple of tablespoons of thick honey and a good slug of bourbon. Simmer it for 5 mins to mix it togther then marinade meat for a couple of hours.
BBQ till the outside is nice and crispy while basting with the sauce.
Bloody lovely, and cheap as chips.
This! I'd definitely be using the morning to marinade away. Also the precooking helps in case the wind makes the actual BBQ a bit iffy.Chunky ones cut in two; boil them for 10 mins in water with a sliced onion, peppercorns and star anise. Cool, then make slices into the fat (much easier than when uncooked)
Make a marinade of equal quantities of chipotle ketchup and normal tommy k, a slug of soy sauce, teaspoon of palm sugar, tabasco, star anise, couple of tablespoons of thick honey and a good slug of bourbon. Simmer it for 5 mins to mix it togther then marinade meat for a couple of hours.
BBQ till the outside is nice and crispy while basting with the sauce.
Bloody lovely, and cheap as chips.
Only thing I can see missing from the marinade are garlic and chilli but they are the ingredients I always start from.
P Nuts said:
that's another thing, is it best to cook with the vents open or closed, open speeds it up n closed slows it correct? but for simple things like sausages and burgers do I need to vary?
Bottom vents open if you don't want it to go out. Lid vents open to let the smoke out.Pile the coals up on one side as far as you can, and and then cook on the other side. This way, fat dripping won't flare. Put the lid on, vents open, over the food side.
Something I often see people do is pile all the food on top of the coal side and then whack the lid on.
unless you want the food to be bathed in acrid greasy smoke.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff