The bbq photo & recipe thread
Discussion
calibrax said:
Had an idea for improved indirect cooking on my Weber. I've bought a cheap wok from Ikea, I'm going to remove the handle. The wok is 35cm and has a flat base. The idea is to put it in the Weber (on the charcoal grate) with the charcoal around the outside (i.e. between the wok and the barbecue), and put beer or some other liquid in the wok itself. Wrap hickory wood in foil packets and wedge them down onto the charcoal around the edges.
This way, I will maximise the indirect cooking area on the grill, and get a nice even smoke flow from all sides. What do you think?
I bet that'll work very well! Great idea!This way, I will maximise the indirect cooking area on the grill, and get a nice even smoke flow from all sides. What do you think?
Of course, no BBQ thread can be complete without a recipe for BBQ sauce.
Mine is from Kenny's Cajun & Creole Cookbook and has layers of flavour which build. It warms the back of your throat but isn't hot.
The sauce is doing in the slow cooker right now, ready to be applied to a 'pulled' bacon collar joint in the next week or so.
Ingredients:
1 cup chicken stock
2 cups tomato ketchup
1 cup brown sugar
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 red onion, grated (release those juices)
1 teaspoon garlic salt
1 teaspoon garlic granules
1 teaspoon paprika
2 teaspoons cayenne
Combine all ingredients in a saucepan and cook on a low heat for 20 minutes, covered.
I use the slow cooker so the sauce can just do its thing without me having to worry about it burning. It's Beethoven night at The Proms and my attention is frankly elsewhere.
Mine is from Kenny's Cajun & Creole Cookbook and has layers of flavour which build. It warms the back of your throat but isn't hot.
The sauce is doing in the slow cooker right now, ready to be applied to a 'pulled' bacon collar joint in the next week or so.
Ingredients:
1 cup chicken stock
2 cups tomato ketchup
1 cup brown sugar
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 red onion, grated (release those juices)
1 teaspoon garlic salt
1 teaspoon garlic granules
1 teaspoon paprika
2 teaspoons cayenne
Combine all ingredients in a saucepan and cook on a low heat for 20 minutes, covered.
I use the slow cooker so the sauce can just do its thing without me having to worry about it burning. It's Beethoven night at The Proms and my attention is frankly elsewhere.
Chicken & Paneer Tikka Kebabs on the BBQ last night, Also did the naans on them too which came out nicer than the local curry house!
Got the recipe for the tikka from a curry website and they reckon its the nearest they have got to the curry house tasting tikka, and they were right! Absolutely delicious.
600g Chicken x 3 breasts
1 Pack Paneer
2 tbs Pataks tandoori curry paste
2 tbs Natural Yogurt
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder)
1/4 tsp orange food colouring
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water
Got the recipe for the tikka from a curry website and they reckon its the nearest they have got to the curry house tasting tikka, and they were right! Absolutely delicious.
600g Chicken x 3 breasts
1 Pack Paneer
2 tbs Pataks tandoori curry paste
2 tbs Natural Yogurt
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder)
1/4 tsp orange food colouring
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water
Edited by cslgirl on Wednesday 28th July 09:28
Chicken and ribs! Thighs were marinated for 2 days in garam masala paste. Ribs were dry rubbed with the usual mix of stuff, and they've been cooking for a couple of hours. In this pic I've just mopped the ribs with my bbq sauce mix - I used Weber Hot'n'Spicy, but made it a bit milder by mixing it with some ketchup and red wine vinegar. Another hour or so should finish them off nicely 
Balinese satay beef with dipping sauce:
Oh my this is delicious: a zesty spice hit wrapped up with a lovely caramelly-licquoricey sweetness. Perhaps one of my least successful photographs since it looks rather burnt (but wasn't).
Recipe from Rick Stein via smack with a little MC R&D:
Marinade:
1 tbs coriander seeds
1/2 tsp cumin seeds
1 tbs black peppercorns
25 grams garlic, crushed
3 Thai chillies, finely chopped
juice of a lime
2 tsp raw cane (or palm) sugar
1 tbs kecap manis (Indonesian soy sauce)
1 tbs oil
Dry roast the spices, grind and combine with all the other ingredients. Cube 500g of sirloin steak and marinate in the above for 30 minutes, then thread onto bamboo skewers. BBQ until done to your liking.
Dipping sauce:
3 tbs kecap manis
juice of 1/2 a lime
2 red Thai chillies, finely chopped
1/2 a banana shallot, finely chopped
Mix together and serve with the BBQed satay beef.
ETA: the dipping sauce also works very well with pineapple grilled on bamboo skewers. Heavenly, this is.
Oh my this is delicious: a zesty spice hit wrapped up with a lovely caramelly-licquoricey sweetness. Perhaps one of my least successful photographs since it looks rather burnt (but wasn't).
Recipe from Rick Stein via smack with a little MC R&D:
Marinade:
1 tbs coriander seeds
1/2 tsp cumin seeds
1 tbs black peppercorns
25 grams garlic, crushed
3 Thai chillies, finely chopped
juice of a lime
2 tsp raw cane (or palm) sugar
1 tbs kecap manis (Indonesian soy sauce)
1 tbs oil
Dry roast the spices, grind and combine with all the other ingredients. Cube 500g of sirloin steak and marinate in the above for 30 minutes, then thread onto bamboo skewers. BBQ until done to your liking.
Dipping sauce:
3 tbs kecap manis
juice of 1/2 a lime
2 red Thai chillies, finely chopped
1/2 a banana shallot, finely chopped
Mix together and serve with the BBQed satay beef.
ETA: the dipping sauce also works very well with pineapple grilled on bamboo skewers. Heavenly, this is.
Edited by Mobile Chicane on Sunday 8th August 22:16
CORRR!
Bloody hell, friends; I've been missing out a treat, here! I hope all you grill-gods will forgive my absence. I've been out in Hong Kong for a substantial amount of time. As such, my grilling and smoking has been on quite a hiatus, until my last week, when (typically) I stumbled upon a shop which sells genuine Japanese Kamado cookers, very similar to my Primo ceramic unit. Such is life. As it happens, I would have had nowhere to put it, so I've been living off the sensational and fun (and hilariously cheap) dai pai dong (street food). I'm not etirely sure what I've eaten, but I had a bloody treat every day. Now planning a permanent move there. It's a (polluted) little heaven.
Anyway, that's for another thread.
This thread has brought me a great deal of joy for the last couple of hours. I'm delighted to see so many folks enjoying the potential of their charcoal cookers. Top effort to all concerned
I look forward to joining in. Right now, I'm not at home in Scottsdale, with my ceramic friend. I'm in Vegas, which is nowhere near as enjoyable as it may sound. To preserve my sanity, however, I've just returned from Home Depot with a Weber Smokey Joe. My wife will be thrilled with yet another outdoor cooker. I'll be putting it through it's paces in due course, trying to replicate some of the brilliance on this thread.
Happy eating, friends. It's great to be back.
Bloody hell, friends; I've been missing out a treat, here! I hope all you grill-gods will forgive my absence. I've been out in Hong Kong for a substantial amount of time. As such, my grilling and smoking has been on quite a hiatus, until my last week, when (typically) I stumbled upon a shop which sells genuine Japanese Kamado cookers, very similar to my Primo ceramic unit. Such is life. As it happens, I would have had nowhere to put it, so I've been living off the sensational and fun (and hilariously cheap) dai pai dong (street food). I'm not etirely sure what I've eaten, but I had a bloody treat every day. Now planning a permanent move there. It's a (polluted) little heaven.
Anyway, that's for another thread.
This thread has brought me a great deal of joy for the last couple of hours. I'm delighted to see so many folks enjoying the potential of their charcoal cookers. Top effort to all concerned
I look forward to joining in. Right now, I'm not at home in Scottsdale, with my ceramic friend. I'm in Vegas, which is nowhere near as enjoyable as it may sound. To preserve my sanity, however, I've just returned from Home Depot with a Weber Smokey Joe. My wife will be thrilled with yet another outdoor cooker. I'll be putting it through it's paces in due course, trying to replicate some of the brilliance on this thread.
Happy eating, friends. It's great to be back.
Papoo said:
Bloody hell, friends; I've been missing out a treat, here! I hope all you grill-gods will forgive my absence. I've been out in Hong Kong for a substantial amount of time. As such, my grilling and smoking has been on quite a hiatus
I'm guessing that's down to living in the centre - I have family who lived in Hong Kong for years, and barbecued prolifically! They were in a house in Marina Cove, Sai Kung, though, so they had a small garden and a roof terrace for barbecuing.I'm doing tandoori chicken for a curry evening tomorrow. Any recommendations on how to do it?
I have an oil drum barbeque with various levels and two movable grills. Chicken pieces (or shall I do a whole one?) will be thighs and legs, marinated overnight in proper tandoori spices and yoghurt.
I was thinking of doing a mix of charcoal and maple/oak wood, start the chicken off very hot to seal in juices, then move to an indirect rack to smoke for a while. I know chicken doesn't respond to slow cooking as well as pork or beef, and will go kind of gluey if left too long - I just want a decent smokey flavour and a crispy skin with some charring.
I have an oil drum barbeque with various levels and two movable grills. Chicken pieces (or shall I do a whole one?) will be thighs and legs, marinated overnight in proper tandoori spices and yoghurt.
I was thinking of doing a mix of charcoal and maple/oak wood, start the chicken off very hot to seal in juices, then move to an indirect rack to smoke for a while. I know chicken doesn't respond to slow cooking as well as pork or beef, and will go kind of gluey if left too long - I just want a decent smokey flavour and a crispy skin with some charring.
Ikibari said:
I'm doing tandoori chicken for a curry evening tomorrow. Any recommendations on how to do it?
I have an oil drum barbeque with various levels and two movable grills. Chicken pieces (or shall I do a whole one?) will be thighs and legs, marinated overnight in proper tandoori spices and yoghurt.
I was thinking of doing a mix of charcoal and maple/oak wood, start the chicken off very hot to seal in juices, then move to an indirect rack to smoke for a while. I know chicken doesn't respond to slow cooking as well as pork or beef, and will go kind of gluey if left too long - I just want a decent smokey flavour and a crispy skin with some charring.
The essence of tandoori cooking is hot and fast. Charcoal will be enough.I have an oil drum barbeque with various levels and two movable grills. Chicken pieces (or shall I do a whole one?) will be thighs and legs, marinated overnight in proper tandoori spices and yoghurt.
I was thinking of doing a mix of charcoal and maple/oak wood, start the chicken off very hot to seal in juices, then move to an indirect rack to smoke for a while. I know chicken doesn't respond to slow cooking as well as pork or beef, and will go kind of gluey if left too long - I just want a decent smokey flavour and a crispy skin with some charring.
Use the recipe for marinade I posted earlier on the thread (page 9) and what you'll end up with will be juicy and very flavoursome.
Edited by Mobile Chicane on Tuesday 17th August 14:33
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