2015 BBQ Season

[DoubleSix]

Perhaps a little early out the blocks but I'm going to fire up the barbecue tonight. I'm sure some hardened PHers will be along to tell me they've been BBQing since Feb etc

Currently reading through the 'Burgers' thread in the archive as intend to have a bash at making my own! Anyway, anyone else dusting off the barbecue yet?

[DoubleSix]

Fail

Just noticed the 'photo and recipe' thread at the top of the page!

[C0ffin D0dger]

I've had a couple already though just burgers and sausages, nothing fancy. Had one on Easter Monday in the sunshine and washed it down with a few bottles of Weston's Vintage cider. Didn't do much else that day

[Pferdestarke]

Not just yet but I'm going to buy a cold smoker to do some beef ribs and brisket on the Pro-Q.

It won't be long until the stench of lighter fluid fills the air.

[jogon]

Third day on the trot for me with some home made kebabs on this evening..



My attempt a chicken shwarma and a beef mice kebab going on the weber shortly.

[calibrax]

jogon said:

beef mice kebab going on the weber shortly.

I take it they are bigger than normal mice? Like beef tomatoes...

[dmitsi]

Had our first this evening as a warm up for tomorrow with some friends. Sword fish cooked in lemon followed by minted lamb with some Greek salad. Lovely, looking forward to summer proper with the really warm evenings. Tomorrow looking about 19deg down here.

[DoubleSix]

Following on from my burger exploits I realise I need a good burger relish/sauce beyond the traditional Tommy K.

Any favorite suggestions?

[NK51XXX]

Where are you guys buying charcoal from?

Been doing a bit of research, it seems Booker's restaurant grade charcoal is quite good and cost effective at £12 for 12kg...and its local to me.

[Davey S2]

DoubleSix said:

Following on from my burger exploits I realise I need a good burger relish/sauce beyond the traditional Tommy K.

Any favorite suggestions?

I fancy doing Heston's mushroom ketchup. Looks like quite a bit of work though

http://www.insearchofheston.com/2013/11/in-search-...

[DoubleSix]

Davey S2 said:

DoubleSix said:

Following on from my burger exploits I realise I need a good burger relish/sauce beyond the traditional Tommy K.

Any favorite suggestions?

I fancy doing Heston's mushroom ketchup. Looks like quite a bit of work though

http://www.insearchofheston.com/2013/11/in-search-...

Yeah, I was thinking more posh jarred stuff

[tuffer]

I have a pair of Big Green Eggs arriving on Friday, looking forward to the Summer :-) Next step is to build a suitable table arrangement, looking at something like this:

[tomsugden]

That setup looks amazing.

I have a large egg in the royal mahogany table, and was so impressed with it I bought a mini too. I've kept that one freestanding as to be honest, sometimes it's nice to take it camping, round to friends houses etc.

[tuffer]

tomsugden said:

That setup looks amazing.

I have a large egg in the royal mahogany table, and was so impressed with it I bought a mini too. I've kept that one freestanding as to be honest, sometimes it's nice to take it camping, round to friends houses etc.

That's what I have on order, Large and a Mini Max, plan is to have the Mini removable for trips out.

[silverous]

Can someone explain the attraction of the big green egg? Someone at work has just got one and he is almost religious about how amazing it is but when I ask him why he just doesn't quite seem to be able to explain/justify it !

[IIIRestorerIII]

Have been doing kebabs on a portable takeaway grill for the last few years. Bought our own place and invited some friends around last summer. Quite clearly the portable grill is no longer going to cut it for entertaining groups of 30.

Had a look at the masonry bbqs, but needed a solid base for them, webers are all round grills and don't suit the type of cooking we do. Almost bought a charcoal one from Costco and then saw the British built Barbaskew. Ordered it on Friday, put it together after work yesterday and looking forward to trying it out tonight.

[tomsugden]

silverous said:

Can someone explain the attraction of the big green egg? Someone at work has just got one and he is almost religious about how amazing it is but when I ask him why he just doesn't quite seem to be able to explain/justify it !

For a start it is multifunctional. It's a barbecue, oven, smoker and pizza oven in one. It's incredibly efficient in terms of how much charcoal it uses, and is very easy to control the heat accurately over a long period of time. It is therefore possible to slow cook lesser cuts of meat for long periods, to get amazing results. I did a brisket of beef on Sunday for about 7 hours, and it just melted in the mouth afterwards.

I like it because you can get very good results without needing to be an expert. The food stays moist and the flavours really come out. It's something you can use all the year round - I have cooked a Christmas turkey in mine. I have also used it to cook things like pulled pork, which I have never done before. There's also a huge network of people out there ready to offer advice, and teach new techniques.

[jogon]

IIIRestorerIII said:

Have been doing kebabs on a portable takeaway grill for the last few years. Bought our own place and invited some friends around last summer. Quite clearly the portable grill is no longer going to cut it for entertaining groups of 30.

Had a look at the masonry bbqs, but needed a solid base for them, webers are all round grills and don't suit the type of cooking we do. Almost bought a charcoal one from Costco and then saw the British built Barbaskew. Ordered it on Friday, put it together after work yesterday and looking forward to trying it out tonight.

If you like doing kebabs and rotisserie stuff then this thing has caught my eye.

http://m.ebay.co.uk/itm/331362813407

http://youtu.be/5OSe8H8UqU8

[DoubleSix]

My local butcher is epic and does loads of pre-marinaded skewers etc

[15yrold]

DoubleSix said:

My local butcher is epic and does loads of pre-marinaded skewers etc