spec me a BBQ show stopper for a camping do!

Yeah that's how I do my shirt ribs 3 days at 62c for the best beef I have ever had (excluding wagyu). Going to do the same but with the Korean marinade and finish on the bbq next
 
Mackerel.

Mix together some paprika, butter and salt. Slash the sides of the fish and rub it all over and into the cuts. Leave for half an hour and BBQ. Serve with a wedge of lime.

It is awesome and so easy.
 
Walked three miles each way to Waitrose, and there beef robs, where literally rib bone. Was shocked they even had them on display. Disgusting.
Oh well buffalo wings instead tonight.
 
I find wood often turns out better results than coal, though the choice of wood obviously matters and some find it takes a bit of practice.

A friend of mine works 'specialist' catering events where guests often request uncommon things, from hog roasts and other spitted meats, to Maori ovens and potjie pots.

In his experience:
Certainly the classic things like steak done to perfection (by whatever standards your customer requests) will often impress far more than anything fancy. Lamb, pork chops, or even burgers done well using high quality meat will have them coming back far more eagerly than anything fancy with florid French names!

Many fish are apparently quite easy to do, but difficult to do well and again getting it right will impress far beyond fancy sauces and herb/seasoning combinations. Lots of recipes for salmon, snoek, yellowtail, crayfish and prawns.
I generally despise fish myself, but I found wood-grilled salmon was suprisingly good!
 
Glaucus said:
Not pm an open BBQ they won't be.

You could do Korean BBQ short ribs, which are butterflies very thinly and also use a Asian pear as a tenderizer.

http://barbecuebible.com/recipe/butterflied-sesame-grilled-beef-short-ribs-kalbi/
Click to expand...

I've not tried this, but I've sometimes though a cheats way of producing "BBQ", would be to cook the meat in a slow cooker first.

Let the meat cool over night to firm up, then place on coolish grill, and glaze to get some good BBQ flavors.

Obviously not as good as the real deal, but I'm sure it would taste good.
 
Last edited:
Glaucus said:
Walked three miles each way to Waitrose, and there beef robs, where literally rib bone. Was shocked they even had them on display. Disgusting.
Oh well buffalo wings instead tonight.
Click to expand...

That's a shame. Usually they have some on display in the counter and then a few vac packed (4to a bag) in the back fridges. The size and amount of meat can be variable but normally one rib is sufficient for 1 person. Perhaps someone else nicked the meatier ones!!
 
Yeah slow cooking depending on method I think can actually produce better food than purely BBQ.

Couple of examples are slow roasted lamb shoulder with loads of Rosemary and garlic. 140c for 6 hours in oven continually basting then finishing off on the BBQ with one of those wire mesh sandwich press type things to stop the meat falling apart too much when BBQing.

Another is smoking pork ribs for 2 hrs then sous vide for 12-72 hrs depending on temp then finishing off with BBQ sauce on the BBQ

The latter I have done when camping as after the sous vide you can quick chill then refrigerate and use within a few days. Then 10mins or so on the BBQ and you have the best ribs ever
 
You must log in or register to reply here.
Back
Top Bottom