2011 BBQ THREAD!
- Thread starter Stupot_
- Start date
Rain shouldn't stop play. I use a parsol over the top of the WSM. Have even used the WSM in snow. Pretty much have some sort of BBQ every week (don't necessarily sit outside to eat it though...) The only conditions that are difficult are when it is very windy - that can play havoc with your temps.
Thanks for the suggestion. I forgot about Reggae Reggae, might try it next time if I don't make my own.
In the end I prepared the following:
Chicken
http://forums.overclockers.co.uk/showpost.php?p=18960777&postcount=20
500ml of low fat natural yoghurt.
1 table spoon of garam masala
1 table spoon of chilli powder
Juice of two limes, put the zest in as well if you like it limey.
3 fresh chillies
Large sprig of coriander, chopped.
Prawns
http://www.guardian.co.uk/lifeandstyle/2008/aug/24/snacks.recipe4
6 cloves garlic, finely chopped
fine zest of three lemons
3 tbs chopped fresh tarragon
2 tbs chopped fresh dill
2 tbs olive oil
sea salt and freshly ground pepper
Lamb
http://www.jamieoliver.com/recipes/lamb-recipes/the-best-marinated-lamb-kebabs-1
1 tablespoon smoked paprika
2 cloves
½ teaspoon cumin seeds
2 teaspoons coriander seeds
sea salt and freshly ground black pepper
olive oil
Halloumi
http://www.bbcgoodfood.com/recipes/1844/halloumi-kebabs-with-thyme-and-lemon-baste
2 medium courgettes
1 large red onion
250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
16 cherry tomatoes
In addition my friend bought burgers and sausages. I also made a potato salad with mayo and wholegrain mustard, a pasta salad with fresh pesto and a pasta salad with tuna and spring onion. Also a regular green salad and a selection of bread rolls and condiments.
It was all fantastic and everyone found the chicken the most delicious, so props to PapaLazarus on that one. After the rainy morning we got fantastic sun in the late afternoon and early evening so were able to enjoy the barbecue outside. The weather has gone a bit down hill since then so we were lucky to get it in.
I'll be trying different things next time, probably a BBQ sauce and will look for some other flavour combinations.
Soldato
Usually im all about the homemade burgers, however i was round at my mates house for a bbq the other day and he supplied the food so I didnt have much choice in the matter. Tesco frozen chilli burgers + part baked crusty white rolls + that manky rubber cheese = super nom nom nom.
I was genuinely shocked at how tasty they were. I implore you to try some. Look like this:
I was genuinely shocked at how tasty they were. I implore you to try some. Look like this:
Soldato
probably full of salt and fat 
Soldato
too late now, but just top up with new coals, before the old coals get too cold.
I finally decided to try some indirect/smoking recipes from the excellent series Primal Grill.
It was my daughters 12th birthday yesterday so i decided to do a bbq for friends and family.
i have an old oil drim bbq and tried smoking on it for the first time. I decided to do the pulled pork shoulder http://www.primalgrill.org/recipe_details.asp?RecipeID=29&EpisodeID=7
and the first timers ribs http://www.primalgrill.org/recipe_details.asp?RecipeID=41&EpisodeID=8
i just used cider and bbq sauce mixed together for the mop sauce.
here is a pic of it all before cooking.
the chicken in the pressure cooker at the back is marinated in Reggae Reggae sauce (24hrs)
and i done some plain chicken, but soaked in beer overnight, and i made my own bbq sauce.
here is a pic of the pork and ribs.
the pork has been cooking for about 4 hrs and the ribs about 2 hrs.
it was a bit of a pain, trying to keep the temp at around 250.F as i have just an old oil drum, and i had to keep topping up the coals every hour.
also the soaked wood chippings (i used oak) kept burning up on me, even though some were presoaked for at least 2hrs.
the pork, eventually cooked for 6 hours and it was amazing.
it just flaked away from the bone, the flavour was really intense and it was demolished within 15 mins.
the ribs were cooked for about 4 hours and it was the same as above, the meat was so soft, you barely had to chew the meat.
It was easily the best bbq i have ever had or been to, so thank you Steven Raichlen
apologies for no pic of the finished meat, i was a bit tipsy by then and forgot to take one
Soldato
Where does everyone get their ribs from? I really struggle to find them locally, Most of the butchers I have been in don't know what I mean which is a bit of a worry.
They are know as Pork Loin Ribs / Baby Back ribs right?
When I was in North Carolina earlier in the year they had them in the supermarket, glorious baby back ribs with a lot of meat. Just a shame I didn't have 4 hours to cook them!!!
They are know as Pork Loin Ribs / Baby Back ribs right?
When I was in North Carolina earlier in the year they had them in the supermarket, glorious baby back ribs with a lot of meat. Just a shame I didn't have 4 hours to cook them!!!
Soldato
Afraid no pics. I cooked some lovely ribs, lamb sausages, rice and salad yesterday. Today i cooked some bramley apple sausages, cumberland sausages, veggie kebabs with hot chillies and some jacket potatoes with salad. And tomorrow i'm on my bike
As much as I like my home made BBQ barrel, it lacks heat control and swallows charcoal at a furouse rate as its so large. 5kg is barely enough to cook burgers on. Great for large fast cooking for burgers and stuff if cooking for loads and check a few bags in.
But actually thinking of buying a kettle BBQ. Don't want to spend a lot and wondered if anyone knows what size the one in this video is, also you should subscribe to them on YouTube.
Seen this on with inbuilt thermometer but need to know what size to look at
http://www.gardencentreonline.co.uk...Charcoal-Kettle-BBQ-57cm/4913-PD/default.html
But actually thinking of buying a kettle BBQ. Don't want to spend a lot and wondered if anyone knows what size the one in this video is, also you should subscribe to them on YouTube.
Seen this on with inbuilt thermometer but need to know what size to look at
http://www.gardencentreonline.co.uk...Charcoal-Kettle-BBQ-57cm/4913-PD/default.html
Soldato
I would think that's a 57cm. I have a weber 47 and 57, it's definaltey too big for the 47. I would seriously look at webers, they are more expensive, but they will last and are garunteed for 10 years.
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Soldato
I really think it is a 57cm look at videos, the lid size looks the same.