***** Official 2014 BBQ Thread - Sun is out, time to grill!! *****

Need some ideas, doing a junk American BBQ this weekend, which will include a bacon weave stuffed with something meatloaf.
But what else to do.

FrenchTart said:
Anyone after a cheap 57cm Weber rip-off? Looks good for the price:

http://www.hotukdeals.com/deals/57cm-charcoal-kettle-bbq-argos-now-19-99-1982389
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I was wondering what to do this weekend, for £20 I'm sold. I'll pick one up Monday assuming any local places have it in stock.

Edit - out of stock in all stores with in 15mils, why don't they have a show where it is in stock link.

Also looking for some BBQ cocktails 4 or 5, preffalbly at least sharing some ingredients.
Going to make a big batch of ice tea and mix some bourbon in.
I think a ginger beer based cocktail would be good as well, any other ideas?
 
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2 kilos of skinless boneless chicken thighs marinating in jerk sauce.

6 scotch bonnet peppers
2 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped

2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 Tbsp ground cinnamon
2 Tbsp ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar

Just chuck it all into a blender, so easy, obviously spices need to be ground before going in.




They'll be going on the BBQ in a few hours, and then will go in corn wraps for work.
 
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Absolutely ***** amazing. Just three minor tweaks. Half the cinnamon, quadruple the lime, and cook more. They were not undercooked, the blacker they are the nicest they are.

If you aren't into you chilli heat I would half the scotch bonnets and see how you go. It was surprisingly hot.

I heavily basted each side once, so each side had two cooks. This worked well and ended up with hardly any marinade left.







2 kilos of tastiness minus the three I couldn't resist whilst cooking.
 
Glaucus said:
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Those look damn tasty. As you've kindly posted the recipe I will have to give them a try too :)

One More Solo said:
Just seen this, are the beef ribs from Littlewoods too?
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Yup. They pretty much always have some in stock. Reasonably cheap too :)
 
You have to, these are amazing but HOT. just half the cinnamon and I would substantially increase lime. However these are still the tastiest things I've had in a while. Just minor tweaks to improve further.
 
Glaucus said:
You have to, these are amazing but HOT. just half the cinnamon and I would substantially increase lime. However these are still the tastiest things I've had in a while. Just minor tweaks to improve further.
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Going to make this tonight. I'll be following your advice /re the cinnamon and lime but I'll probably have to reduce the heat levels sadly. I like hot food but I'm going on a long bike ride and I can't be stopping every 5 minutes due to any chilli-related 'fun' :p
 
They are a bit hot for every day consumption, I will be reducing the heat level as well on next batch. But I'm surprised as that's not a lot of chilies for me, unless they were just stupidly hot ones. I would be tempted to say half the chillis and go from there.
 
Glaucus said:
They are a bit hot for every day consumption, I will be reducing the heat level as well on next batch. But I'm surprised as that's not a lot of chilies for me, unless they were just stupidly hot ones. I would be tempted to say half the chillis and go from there.
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6 scotch bonnets for that much food is probably the upper limit of what I would use normally to be honest, unless I was planning on serving it with something to temper the heat a little.

I'll probably have to do something like 1 hot chilli in the sauce and then have extra chilli on the side if I decide that isn't hot enough sadly :/ Luckily I do have a lot of dried naga, chipotle, etc so I can usually add something nice if it needs pepping up.
 
See I was going to put more in, I just didn't have any. Quite glad I didn't have any extra. I add way more than that to curry and chillies. But then again, I cook them when I want a smack round the face, rather than a daily work lunch.
I love the simplicity as well, in a blender, no fuss.
 
Glaucus said:
See I was going to put more in, I just didn't have any. Quite glad I didn't have any extra. I add way more than that to curry and chillies. But then again, I cook them when I want a smack round the face, rather than a daily work lunch.
I love the simplicity as well, in a blender, no fuss.
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You could make it even simpler by sticking the chicken in the blender too :p
 
Made the adjustments you suggested and it came out pretty nice. I would probably halve the salt/sugar content next time and add some more lemon/lime (your suggestion of doubling it was good, but I want moaaar damn it) :p

Apologies for the Raymond picture.

jerkyjerk.jpg


edit: Can't get the smell of allspice out of my hands :p

edit2: One home grown scotch bonnet which it turned out had very little heat :/ On top of that I added a couple of plebtastic Sainsburys red chillies..and some ground dried chillies... and more ground dried chillies. Still wasn't hot enough. Next time I'll add several proper scotch bonnets :p
 
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Looks good. Glad you like it, getting right heat is always a bit of experimenting.

I should have said I only used chicken thighs that are boneless skinless to keep the calories down at work, so I can have a man sized dinner.
Would work even better with some crunchy skin.
 
Glaucus said:
Looks good. Glad you like it, getting right heat is always a bit of experimenting.

I should have said I only used chicken thighs that are boneless skinless to keep the calories down at work, so I can have a man sized dinner.
Would work even better with some crunchy skin.
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Makes sense. I tend to use chicken thigh fillets anyhow as I find bones really fiddly and annoying. I need to source some skin-on boneless fillets sometime.
 
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