2012 BBQ Thread!!

Glaucus

Glaucus

Glaucus

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Seeing as it's a sizzling 30degrees ;) I though I would throw the new BBQ and test it out. I should say that's in fahrenheit.

So new BBQ a 57cm Cadic kettle.
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Did Memphis style ribs
http://bbq.about.com/od/rubrecipes/r/Memphis-Rub.htm

Ingredients:
1/2 cup paprika
1/4 cup garlic powder
1/4 cup mild chili powder (use medium or hot to kick up the heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice

Mop sauce:
1cup cider vinegar
2tabelspoons Dijon mustard
Salt

BBQ kidney beans:
1can kidney beans in chili sauce
1small onion
5 mushrooms
1red pepper
BBQ sauce
Brown sugar
Cider vinegar
Chilies
Soy sauce
1 garlic clove


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Well Memphis rub is full packed of flavour, however you need the vinegar based mop and it need a good mopping straight before serving. It makes a nice alternative but I'm still a BBQ sauce type of man.

As for BBQ the ring of charcoal seems to cook evenly but doesn't leave much room for food.
I used a chimney full roughly 3.5kilos. thought I had temp set nicely came back after 30mins and it was 500F :eek: so slightly singed ribs. Close bottom and top vents off and managed to get it down to 350F, next time will try 1/2-2/3 of a chimey and see if I can get temps lower. Will also only put it on 2 "sides" increasing cooking area.

I got this charcoal
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Really impressed with it, it's been on two hours and still going fine with no drop in heat yet. Will keep it going despite finishing cooking. To see how long it lasts.
 
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For Superbowl did a (relatively) healthy option of mixed vegetable grill and sliders on home-baked rosemary & thyme rolls.

Grilled veg - put aubergine rounds, courgette, bell pepper and red onion wedges in a freezer bag with olive oil, lemon juice, 2 cloves chopped garlic and oregano and marinade for a few hours. Put on grill! nomnomnom

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Sliders - mix lean minced chuck steak with finely chopped green serrano chilli pepper and onion and an egg to bind the mixture. Flatten out into mini-patties and chill for a couple hours to help set the mixture. Brush with olive oil before putting on grill.

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Made home-baked slider buns too using normal dough but with rosemary and thyme mixed in which worked amazing :)

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Note the ManGrate - awesome cast-iron grill cover which makes nice-looking char marks, it also protects the meat against flare-ups so even though the fire was flaming it didn't burn anything - very cool.
 
A friend had a BBQ on Jan 28th, I think that's the earliest time of the year I've ever been to one! It was dry...

He did a shoulder of pork in the oven, and bought Venison & Wild Boar sausages and burgers. Absolutely amazing.
 
Hood job rich and that's a manly sized grate indeed.

As for the charcoal, amazing after two hours 45 had to start opening up the vents and after 3hours15 still going fine. Had to go to work, so not sure how long it lasted and no evil evil sulphur tasting ash like webber charcoal.
 
Glaucus said:
Seeing as it's a sizzling 30degrees ;) I though I would throw the new BBQ and test it out. I should say that's in fahrenheit.

So new BBQ a 57cm Cadic kettle.
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Click to expand...

What's the Cadic like?

Been looking for a kettle BBQ and for the price it looks brill.
 
8hr shift done, BBQ being fired up :D


Today is stuffed leg of mutton covered in bacon.
No idea what stuffing will be like.
Bread crumbs, egg, onion, garlic, bacon, mint sauce, bourbon, paprika, cayenne pepper, corriander seed.

Got bourbon, brown sugar, mint sauce mop sauce to glaze bacon with.

It's all about the experimenting, see how it goes.
 
To my shock after 3hours of heat and then being left there's a fair amount of coals left
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Obligatory manly fire starting pic
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Stuffing, added a whole egg, far to wet, so the textures going to be wrong, no idea what it will taste like, I just bunged it together.
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The main meat
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My rubbish butchering skills I need a butchery course.
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Roll it back up, found out I ran out of butcher string, so improvised.
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Cooking for about 1hr, hottwe than I would like, need to use less charcoal. All notice I've set up the BBQ in the more tradition indirect cooking. Gives loads more cooking area.
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Will update this post as time goes on.

Temperature crept again, not sure why. Maybe I didn't put the lid on properly or something else.
This is why I'm doing BBQ for my self, before the season really kicks in. See the thermometer, almost 500 :(. Thank god it's covered in bacon, worst case, I'll have to ditch bacon.
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The potatoes in the light
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Those should make some tasty potatoe salad.

Well as you can tell bacon was errrr burnt, meat inside was fine, not as tender as I wanted but then it didn't have 6hours. I really have to figure out this temperature controll. The stuffing was wrong as well. Done bourbon and mint before and it's worked. But not so great in this. I'm thinking African spices or Moroccan would be so much better. Possible a date or apricot stuffing.

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Pretty sure I have another mutton and a brisket in the freezer so more practice needed. I will get there before the season starts. Also need a torch or something. Couldn't see **** all towards the end.
 
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Good try Glaucus, you will get there before the summer.
I am in a similar situation. I bought an Oklahoma Joe offset smoker a few months back (£50 off ebay).

I had a trial run over Xmas, using coals, and i couldn't get the temps right, i was aiming for 250.F and the highest i could get was 200.F,
Looking at the tray, it just has a square metal grate, and i am thinking it is designed for wood logs and not coals, as the opening in the grates are about 20mm square, and half burnt coals fall through it.
I am going to give it a try soon with just logs.

Its very similar to this, but the chambers are hexagonal and not round.
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Really looking forward to this years BBQ season! Got some nice presents this christmas which consisted of.

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The Grillslinger sport

and this

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Weber Complete BBQ book

I've had a good look at some of the recipes and I just want to rip the cover off the BBQ now, But I've decided I will treat myself to a new coal BBQ in the summer as my gas one just isn't good enough!
 
Esk,
What you thinking of buying....anybody got any recommendations for a good coal BBQ?
Im on an Outback gas at the moment, oh its good, nice and big, very convenient...but I fancy some of that Po-Boy Beef sandwich....
 
I don't really know yet going to spend about £100 on a nice one, so will have a shop around and get one I like :)
 
Been BBQ shopping here - sadly our new place doesn't have a natural gas hook-up which would be epicness incarnate so propane it is - charcoal is out due to lease restrictions and also due to it likely being used throughout the year once if not twice a week on average I would have thought - charcoal is just too much of a PITA for that and we have a public BBQ area anyway if the lure of charcoal proves to hard to avoid.

Tempted by a Stok Quattro which seems to come in at a decent price point and has some nifty accessories with it too - at Home Depot for about $250 which seems reasonable.
 
Been looking for charcoal BBQ's here. Looking at a drum style, but they are often overly large and most of them don't have a second grill level so you can place stuff off the highest heat to keep warm etc. Nearest I could find was the Outback Omega 100/200 series. They can be a bit pricey though.

Can't wait till BBQ season kicks off again, its the first time in years that I haven't lived in a flat and now have my own garden. Got a BBQ recipes book all ready to kick start.
 
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