2011 BBQ THREAD!

Didn't do cornbread in the end, got loads of photos including the burnt ones. But main Internet is down again. Although saying that they weren't as bad as I thought, just a bit like crispy duck.
 
took loads of pics and was intending to make a thread, but as I burnt them I cant be bothered

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putting the ribs back into a rack
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The beef ribs, that's two kilos. You have to give these a try the most amazing things ever. Well may be not ever but darn good.
Five-Spice Shanghai Short Ribs with Shanghai Barbecue Sauce
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Before I burnt them
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Burnt
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cookies
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coffee and caramel cake thingy
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That looks pretty awesome! How long were they cooked for?

Who do you entertain with your BBQ's AH?! I hope they return the favour!

What woods that in the coals by the way?

also...

I take it the beef ribs lend themselves to slow cooking. Our BBQ doesn't have a lid, it's just a fire pit! I guess the best thing to do would be to slow cook them in the oven and finish on BBQ?
 
Pork for 5 hours, lamb for 3 and beef for two and a half.

It's cherry wood.

Would work great in the oven, baste with sauce then glaze on the BBQ.
 
I'm making some BBQ sauce tomorrow night for this weekends usage! An old recipe handed down from my aunt. Ill get some photos up and the recipe when I've finished. Also going to make some cheese rolls for the burgers which I'll post in the Bread thred (along with some other creations :D )

- Pea0n
 
Can't wait to see BBQ sauce, love the stuff. Sop brought stuff just fails, haven't found even one I'm really impressed with. Got one I make which I love, but the great thing with BBQ sauce so many delicious varietys.

Also what charcoal does everyone used, tried the really expensive weber premium and am really disappointed with it. It turns to extremely fine orange powder, which not only blocks everything up, it blows about and covers the food and hides the heat.
I like lump wood, but haven't found any which doesn't come with half a bag of broken small bits, which again blocks everything up.
 
Ill post mine tomorrow then - can't forget to make it or my friend will kill me!

I just use normal quick light charcoal and then top up with briquetts, no particular brand. Providing the lighter fuel is burnt off I haven't been able to tell anything (although I've never used anything fancy). I do however put green pinecones on the BBQ when it's finished with as it makes everything smell really nice :p

- Pea0n
 
Am really keen to try some smoking with my bbq but it is one of those bottom of the range Outback ones that has two gas burners and uses lava rocks. Do you think I could just throw soaked wood chips on top of the lava rocks?
 
Right! Spent the evening making some of my BBQ sauce and Cheesy Rolls for (assuming it isn't raining) the weekend.

OK So ingredients in parts. I used double this which filled that bottle.

3 tablespoons ketchup
3 tablespoons soft brown sugar
2 tsp celery salt
2 tablespoons Worcester sauce
4 tsp hot chilli powder
1/4 pint stock (I used chicken)
2 tablespoons white wine vineger
tabasco sauce to taste
salt + pepper
2 tablespoons Whisky/Bourbon

2 fresh chillis
I actually added a whack more chilli powder than that

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Most of the ingredients

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Base ingredients mixed with no stock or Whisky

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The sort of thickness of this is single cream

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4 slices lengthways down the chillis to allow the mix to permeate

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Chillis in the bottle! That's a Monkey Shoulder bottle I was saving for a special occasion :P

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Sauce in the bottle

Now this isn't a normal standard JD style sauce, the recipe is about 90 years old so go easy on it :P (Modified obviously over time). It is pretty sticky although thin when done so it coasts the meat really well and sticks nicely on the BBQ. You can also use inch thick pork belly strips or ribs in the oven covered in this which turns out lovely.

Post going in the bread thread for the rolls HERE

- Pea0n
 
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Growing up in SA I went to countless braai and learned how to cook from some bbq veterans, people cooking meat over open flame for 30 years etc.

The biggest mistakes that I see with the British when they cook on a BBQ [apart from only cooking burgers :( ] is that they are too eager to cook and get the meat on. They use the wrong coals and then they put the meat on too early. The temperature of the coals is the key to cooking a good BBQ. Chicken should always go on first because that takes the longest to cook. Before putting the chicken on you should be able to hold your hand at grill level for a few seconds comfortably without having to move it away. If you put the chicken on and it looks too hot, move the chicken to the side of grill until the temperature is right. What you don't want when cooking chicken on a BBQ is for the marinade to go all black and the chicken to be uncooked.

My favourite meats on a BBQ are chicken, steaks, sausages (boerewors especially, but even nice English sausages are good), some pork, like pork chops, if cooked properly can be delicious.

To cook boerewors you put it on the braai still curled up and then let one side cook until it is cooked the one side, it will usually smoke a lot. Then turn it over and cook the other side quite well. Then keep turning it back and forth to cook it right through. Wors should be soft and full with moisture when cooked correctly.

If cooking for many people, 20-30. Put the chicken on first and then once that has been cooking for quite a while, put the wors on and the pork chops and then at the end cook the steaks. It works best if you have a big BBQ that has enough room to move meats around to different temperatures.

My favourite sides for a BBQ are potato salad, jacket potatoes cooked in the braai, normal salad and some cold pasta.

One thing that i have never done is make potato salad or the marinade, usually that is done by the females and the salad, the men just drink beer and cook the meats

We should have an OC UK BBQ and then ill show you how to cook meat without it turning black ;)
 
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Just been to the farm shop, picked up some cracked black pepper sausages, some welsh dragon sausages, and some chilli and coriander sausages, as well as some lamb and mint burgers to go along with some homemade lamb kebabs and some pieces of red snapper.

Yum!
 
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