The bbq photo & recipe thread

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escargot

Original Poster:

17,110 posts

216 months

Friday 21st May 2010
quotequote all
Folks,

I bloody love barbecuing.

On PH, we are fortunate to have some barbecue geniuses amongst us. It upsets me greatly (sometimes I cry a little) that all of this wisdom is often lost due to the multitude of barbecue threads. Therefore, I would like to suggest that we utilise this thread to document our undoubtedly superb efforts throughout the 2010 season.

Not only will it form a central resource for recipes/methods/photos but it should also act as a support group for those of us who are, quite simply, addicted.

If you're with me, pray raise your extra long soft grip tongs and salute the formal opening of the PH BBQ photo & recipe thread (PHBBQP&RT for short)

Edited by escargot on Friday 21st May 15:38

escargot

Original Poster:

17,110 posts

216 months

Friday 21st May 2010
quotequote all
Tonights barbecue will mostly be: RIBS!



Recipe:

Rub comprising of
- Smoked paprika
- Crushed black pepper
- Herbs de provence
- Onion granules
- Garlic powder
- Mustard powder
- Sea salt

Once you've smeared on that weird bright yellow american 'mustard' liberally apply the rub to the ribs and leave to marinade for a few hours. ie, I bought the rack at lunchtime and went home with it, made & applied the rub and stuck it in the fridge so it'll be fine when I get back later.

Method:
I shall be hot smoking it over charcoal with soaked hickory chips. Not sure how long yet, probably a couple of hours depending on the the temp inside the bbq. Once it's nearly done, I'll simply brush some BBQ sauce over both sides and leave for another half an hour. Hopefully, this will do the trick.


Edited by escargot on Friday 21st May 16:07

escargot

Original Poster:

17,110 posts

216 months

Friday 21st May 2010
quotequote all
Hughesie said:
And worthy of a sticky as well, so consider it stuck smile
Top man Hughesie thumbup

escargot

Original Poster:

17,110 posts

216 months

Friday 21st May 2010
quotequote all
smack said:
escargot said:
Not only will it form a central resource for recipes/methods/photos but it should also act as a support group for those of us who are, quite simply, addicted.
Hi, my name is Smack, and I'm a bbqoholic.... smile
Welcome Smack. You're safe now.

escargot

Original Poster:

17,110 posts

216 months

Friday 21st May 2010
quotequote all
And we're off....


escargot

Original Poster:

17,110 posts

216 months

Friday 21st May 2010
quotequote all
Job done.


escargot

Original Poster:

17,110 posts

216 months

Sunday 23rd May 2010
quotequote all
A mate of mine did a leg of lamb on the barbie last night. It was absolutely spot on. My head this morning however, isn't.

escargot

Original Poster:

17,110 posts

216 months

Sunday 23rd May 2010
quotequote all
Bah, that had the makings of a BBQ from heaven by the sounds of it.

No pics here unfortunately, the pimms and Beaujolais put paid to any thought of taking photos.

Doing one here tonight, just some kebabs from the butcher in a wrap with salad, simple but great.

Might chuck some fish on it for lunch.

escargot

Original Poster:

17,110 posts

216 months

Monday 24th May 2010
quotequote all
Chaps, top work there. An inspiration for sure.

As for me, I failed yesterday. No pics. frown

However, we had:

Lunch:
Barbecued sea bass with a simple salad & a bottle of Sancerre.

Seabass:
Descaled and brushed with olive oil then liberally sprinkled with sea salt

Salad:
Cucumber, Tomato, Lettuce, lots of lemon juice and olive oil and a touch of salt and pepper

The seabass didn't come out as well as I'd hoped, despite the oil the skin stuck to the grill so they looked a bit sorry for themselves. Tasted fine but aesthetically, not good enough. Any tips for barbecuing fish?

Dinner:
Tandoori kebabs from the local butcher with grilled wraps, salad, hot hot HOT chilli sauce and beer.

These were top notch, our butcher does a great selection of very good quality kebabs. My faves are normally the peppered steak but the tandoori kebabs get pretty damn close.

If you haven't tried this, it's epic:

Basically, prepare a standard salad of cucumber, tomato, lettuce, loads of red onion & an ungodly amount of coriander.

Grill your kebabs over the coals (you could smoke them, I couldn't be bothered yesterday though)

Once the kebabs are done, put the wraps on the grill and let them heat through and colour (about 30 seconds per side)

When finished, to the table, get a wrap and load it up with kebabs, salad, chilli sauce & mayo.

Food. Of. The. Gods.

Edited by escargot on Monday 24th May 10:12

escargot

Original Poster:

17,110 posts

216 months

Monday 24th May 2010
quotequote all
Oh, and that was 7 out of 7 for me yesterday. thumbup

escargot

Original Poster:

17,110 posts

216 months

Wednesday 26th May 2010
quotequote all
Looks great MC thumbup

Did you barbie the wraps too? That in itself makes all the difference for me.

Did a quick barbie of burgers and skewers last night. Nice.

escargot

Original Poster:

17,110 posts

216 months

Wednesday 26th May 2010
quotequote all
smack said:
escargot said:
Looks great MC thumbup

Did you barbie the wraps too? That in itself makes all the difference for me.
Yeah, we did. Though a few of the wraps were over done and a bit crispy!
That happens to me too. 1 second they're fine, the next, fubar'ed.

escargot

Original Poster:

17,110 posts

216 months

Thursday 3rd June 2010
quotequote all
Slow week for me BBQwise. I did a couple of rump steaks over the weekend but no pics I'm afraid. Tonight however I decided to smoke some wings.

I made a hot spice rub and applied it a few hours before smoking over hickory.





they were lovely served with a hot sauce dip and a pepper salad.

escargot

Original Poster:

17,110 posts

216 months

Friday 4th June 2010
quotequote all
Cotty said:
They look like wings that actually have some meat on them.
They were elcheapos from tesco (paperbag) actually but weren't too bad at all. I had 8 of them like a greedy pig.

escargot

Original Poster:

17,110 posts

216 months

Wednesday 9th June 2010
quotequote all
Kneetrembler, the beauty of the onetouch is its versitility. If I were you I'd do a bit of reading up on indirect cooking as well as purchase some woodchips for smoking.

Don't underestimate how epic a simple burger or a humble sausage can become when cooked in this fashion.

escargot

Original Poster:

17,110 posts

216 months

Friday 11th June 2010
quotequote all
The only weber product I use is the hickory chips (they were the best value). Do be aware that whilst undoubtedly very good quality, you do pay for the brand. For example, a weber chimney starter is £20, I saw almost identical starters in Aldi for £5.

escargot

Original Poster:

17,110 posts

216 months

Saturday 12th June 2010
quotequote all
wow, they look superb mate. And, massive!

escargot

Original Poster:

17,110 posts

216 months

Friday 25th June 2010
quotequote all
Did you get any pics of the finished products in the end?

Slow couple of weeks bbq wise for me. I smoked some stunning pork sausages on it the other night and they turned out beautifully well flavoured and served with a tomato, cucumber, garlic & olive oil salad. So simple.

escargot

Original Poster:

17,110 posts

216 months

Sunday 27th June 2010
quotequote all
Epic work calibrax, truly a king amongst barbecue fetishists

As for me, chicken and lamb tandoori skewers today. Been marinating away for 22 hours now so come cooking time, they should be great.

I'm wondering whether to smoke them or just grill though. :scratchin:

On another note, has anyone seen that fellow member of the PH barbecuing royalty; papoo , recently? I though he'd be all over this thread like a rapist let loose in a convent.

escargot

Original Poster:

17,110 posts

216 months

Sunday 27th June 2010
quotequote all


Chicken and lamb tandoori kebabs