Barbeque season is upon us - post your tips here!

Caporegime
Joined
13 May 2003
Posts
34,564
Location
Warwickshire
Well with this weekend looking like it could be a belter for much of the UK, I'd like to hear everyone's favourite BBQ tips, e.g.:

- what lighter
- what fuel
- what BBQ
- what food

We'll certainly be getting our barbeque out this weekend and cooking copious amounts of meat, usually well-seasoned steak, chicken breasts and some nice Jimmy's farm sausages (not much to look at but very meaty and flavoursome). This is normally accompanied by a Ceasar or cold potato and feta salad, some garlic bread, and about twenty various bottles of sauce (Jack Daniels BBQ flavour...mmm).

Kit-wise, I use:

- Weber One Touch 57cm charcoal BBQ with Weber BBQ tool set
- Weber paraffin-type lighter blocks
- A chimney to help stack the coals so as to get the coals hot faster
- Tesco briquettes, whatever's on the shelf...not sure they're that great but how much difference is there between one briquette and another?

I maintain that you can't beat the charcoal grill flavour, but gas-worshippers claim that the same flavour can be obtained with less fuss via wood chips etc.! Not convinced!

Finally, I think it's appropriate to post this; old but good:

BBQ RULES

When a man volunteers to do the BBQ the following chain of events are put into motion:

(1) The woman buys the food.

(2) The woman makes the salad, prepares the vegetables, and makes dessert.

(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand

(4) THE MAN PLACES THE MEAT ON THE GRILL.

(5) The woman goes inside to organize the plates and cutlery.

(6) The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation.

(7) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.

(8 The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.

(9)After eating, the woman clears the table and does the dishes.

(10) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.

(11) The man asks the woman how she enjoyed 'her night off.' And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women....
 
Ditched the Meco charcoal BBQ a few years ago and now using:

A Broil King two ring gas BBQ with Piezo ignition.
We have direct, indirect and spit cooking.
Cooking just about everything, meats, poultry, fish, seafood, vegetables.
 
pict0762.jpg


Picked up what will hopefully be enough metal to finish it off. So will be working on that tomorrow or Friday.

Marinade stuff well in advance several hours preferably day before.
Buy racks of ribs from butcher. Dirt cheap. cook for several hours in the oven first, before marinating. then finish n bbq.


And don't forget the home made potato salad, flat bread, bbq sauce and satay sauce.
 
If your going to a park and taking stuff with you remember the useful stuff. Like a fork, and plates, and bread. All of which I managed to forget yesterday.
 
my hint - people part cook chicken in the oven which IMO removes some of the bbq flavour. i much prefer to cook chicken on a low heat for a very long time giving the chicken a juicy tender flavoursome centre but crispy coating :)

obviously check chicken is cooked properly before serving.
 
I've recently bought a gas BBQ, I was a firm believer in charcoal and it still tastes better, but gas is so easy. I had a couple of lamb chops a few nights ago, pop outside 10min later they're done. No hassle, no mess. It wouldn't have been worth getting a charcoal one going just for 2 chops.
 
Hehe my recipe thread didn't really kick off:)

Robbie I like your BBQ rules, sounds about right, although I do like to prepare the meat.

Jonno, I cant quite remember, maybe someone else can help out, but I used to blend up a block of creamed coconut with maple syrup. Don't quite know the quantities or if anything else was added, but marinate chicken wings/drumsticks in it before bbqing and they were delicious.

edit: AH that is looking awesome:D very jealous
 
Wings are the best on barbecues.

Drumsticks and thighs etc take a long time to cook and can be more hassle than they're worth.
 
Hehe my recipe thread didn't really kick off:)

Oops sorry, only searched barbeque!

That spit roaster looks amazing.

I'm yet to succeed at slow-roasting a whole joint on my charcoal bbq, as I do not have the skills or tactics to maintain a constant heat for a very long time...any tips in this regard? The only time I've done a whole chicken was over a highish heat and I spatchcocked it first.

Marinading the meat well in advance is something that's well worth doing but that I'm never organised enough to think about far enough in advance. What does everyone marinade their meat in?
 
i'm doing a hog roast *** month nothing more manly then that.
what!! For the win has been starred out. i really don't get ocuk at all.

Done that on a stag weekend - draped the dining room with plastic and just placed the hog still attached to the pole on the table. No plates just a knife for each guest.

Main tip that the brits forget about BBQ is to let the coals burn down till grey ash covers them before cooking anything.
 
This is very similar to the JD Glaze they use in TGI's:

1 tblsp Onion Salt
1 tblsp Garlic Salt
1 tblsp Tobasco Sauce
4 tblsp Worcester Sauce
1 Cup Pineapple juice
½ Cup Bourbon
2 Cups(!) brown/demerera Sugar
2 Beef Bouillon cubes (or Oxo)


Mix it all together and bring to the boil and then lower the heat and simmer for ~10-15 mins until it turns into a light syrup.

Marinate meat in that for a few hours and then brush on when on the BBQ.
 
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