*****Official 2013 BBQ Thread- it's sizzlin'!!!!*****
- Thread starter Youstolemyname
- Start date
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Soldato
Had the BBQ out at the weekend, some pork and chicken and asparagus. I love BBQs. This week is supposed to be sunny all week here, so I feel I'll have to BBQ most days 
Soldato
Outstanding BBQ for the price IMO, paired with a chimney starter you have everything you need to cook slow and fast and for everything from 2-10 people, plenty of capacity on there.We've had this one from Argos for a few years, well worth it when it's on offer like at the mo
http://www.argos.co.uk/static/Product/partNumber/3451041.htm
I cheat now with a gas BBQ but that's because we BBQ pretty much every other weekend if not more, year round
Last thing I cooked at the weekend (sorry no pics of my own, they were too good and went so fast) were short ribs cut across the bone instead of along (Jacob's Ladder in the UK), marinated in a teriyaki sauce. Cook as you would a rib-eye steak pretty much, get the grill hot as hell, couple minutes each side and you're done if you like them rare.
Looks like this :
Soldato
Healthy BBQ dinner. Cote du boeuf with BBQ rub, asparagus with olive oil, lemon juice, salt, pepper and sesame seeds and roasted sweet potato fries. BEAUTY
Associate
Hi everyone,
I would like some help in choosing a gas BBQ.
I have been to look at the following one and it seems pretty good for the spec, I compared it to Webers which for a lesser spec came in at around the £500 mark compared to this one for £200.
Hope I am ok to post this link, dont think they compete with ocuk. Please remove it mods if its not allowed.
http://www.diy.com/nav/garden/outdo.../Blooma-Kansas-4-Burner-Gas-Barbecue-12718787
However, I know literally nothing about Gas BBQ so would really appreciate your help
I would like some help in choosing a gas BBQ.
I have been to look at the following one and it seems pretty good for the spec, I compared it to Webers which for a lesser spec came in at around the £500 mark compared to this one for £200.
Hope I am ok to post this link, dont think they compete with ocuk. Please remove it mods if its not allowed.
http://www.diy.com/nav/garden/outdo.../Blooma-Kansas-4-Burner-Gas-Barbecue-12718787
However, I know literally nothing about Gas BBQ so would really appreciate your help
Soldato
Let me know if you find a well fitting pot to use please... been thinking about doing the same.
Associate
Hi everyone,
I would like some help in choosing a gas BBQ.
I have been to look at the following one and it seems pretty good for the spec, I compared it to Webers which for a lesser spec came in at around the £500 mark compared to this one for £200.
Hope I am ok to post this link, dont think they compete with ocuk. Please remove it mods if its not allowed.
http://www.diy.com/nav/garden/outdo.../Blooma-Kansas-4-Burner-Gas-Barbecue-12718787
However, I know literally nothing about Gas BBQ so would really appreciate your help
Anyone any thoughts? I really would like to get a bbq soon so I can get cooking!
Hi everyone,
I would like some help in choosing a gas BBQ.
I have been to look at the following one and it seems pretty good for the spec, I compared it to Webers which for a lesser spec came in at around the £500 mark compared to this one for £200.
Hope I am ok to post this link, dont think they compete with ocuk. Please remove it mods if its not allowed.
http://www.diy.com/nav/garden/outdo.../Blooma-Kansas-4-Burner-Gas-Barbecue-12718787
However, I know literally nothing about Gas BBQ so would really appreciate your help
I can't comment on that sorry, however I have this Weber, and for the 2 summers I have had it it is fantastic! http://www.wowbbq.co.uk/products/weber-spirit-e210-classic-with-free-cover-8811074--8811074.html
You will not be disappointed
Associate
I can't comment on that sorry, however I have this Weber, and for the 2 summers I have had it it is fantastic! http://www.wowbbq.co.uk/products/weber-spirit-e210-classic-with-free-cover-8811074--8811074.html
You will not be disappointed
Nice one, thanks for the recommendation! I had a look at those the other day in B&Q, look pretty nice but are quite expensive.
After the other day I began a little online search and came up with the following, which I think sits inbetween the one I posted and the Webbers (albeit much closer to the Webbers) very similar build and finish I think.
Any thoughts in general on this one? - http://www.bbqworld.co.uk/outback-meteor-red-4-burner-gas-bbq.asp
Soldato
I finally invested in a Weber starter and my god it gets coals ready quickly. I had never experienced this wonder. As such, I have a lump of beef on the BBQ that's had BBQ rub on it all night. Going to low and slow it with some hickory chips on there too.
Did wings last night, and boy they were frigging good wings. Sunday morning BBQs FTW!
Did wings last night, and boy they were frigging good wings. Sunday morning BBQs FTW!
I would highly recommend one of these:
http://www.archwaysm.com/category/barbecue-deluxe/
I have one and they will last forever. They are built like a tank and made from Stainless Steel so do not rust.
They are made by one of the UKs leading commercial suppliers of barbecue and kebab equipment to Kebab shops and takeaways.
They come with various attachments so you can grill or put meat on skewers (eg chicken, lamb etc) on skewers and they will auto-rotate and evenly cook the meat whilst you enjoy a cold beer
Prices start at around £300 and go up from there depending on how big you want it
http://www.archwaysm.com/category/barbecue-deluxe/
I have one and they will last forever. They are built like a tank and made from Stainless Steel so do not rust.
They are made by one of the UKs leading commercial suppliers of barbecue and kebab equipment to Kebab shops and takeaways.
They come with various attachments so you can grill or put meat on skewers (eg chicken, lamb etc) on skewers and they will auto-rotate and evenly cook the meat whilst you enjoy a cold beer
Prices start at around £300 and go up from there depending on how big you want it
Soldato
In fact, there it is. Mmmm chicken to go on later. Need to get some rub on that bad boy.
I would highly recommend one of these:
http://www.archwaysm.com/category/barbecue-deluxe/
I have one and they will last forever. They are built like a tank and made from Stainless Steel so do not rust.
They are made by one of the UKs leading commercial suppliers of barbecue and kebab equipment to Kebab shops and takeaways.
They come with various attachments so you can grill or put meat on skewers (eg chicken, lamb etc) on skewers and they will auto-rotate and evenly cook the meat whilst you enjoy a cold beer
Prices start at around £300 and go up from there depending on how big you want it
These are probably best used by the experienced barbecuer as there are no fancy ways of lighting the coals. You use good old fashioned firelighters, air and time
Guys would I be stupid to power wash the inside of my Webber Gas BBQ? Need to get it ready for BBQ season this year, and the inside is a bit grubby.
If I tin foil around the gas and ignition should be ok?
I will then heat her up to make sure all moisture has gone and put the protective cover over it again?
If I tin foil around the gas and ignition should be ok?
I will then heat her up to make sure all moisture has gone and put the protective cover over it again?
Soldato
Inspired by the Char Sui recipe Glacaus posted in the pork belly thread I did a slightly different take today.
http://honest-food.net/2012/08/25/chinese-char-siu-pork-recipe/
1st off ingredients:
1.8Kg of Pork Shoulder
4 Tbsp Shaohsing style wine
2 Tbsp Hoi Sin Sauce
2 Tbsp Dark Soy Sauce
2 Tbsp Grated Ginger
4 Small garlic cloves
2 Tbsp Honey
1 Tbsp Chilli Bean Paste
1/2 tsp Chinese 5 spice
1 Tbsp Black Vinegar
Next Blend up everything into a sauce / marinade (Except the pork!)
Cut the pork into large chunks, this is just to speed up the cook time. The temp is higher than pulled pork as we aren't aiming for it falling apart. Stick it in a bowl and add around 1/2 the marinade, Stick in the fridge for anywhere from 30mins to overnight, I personally think you get diminishing returns after a couple of hours.
Next spark up the BBQ, I was running low on by briquettes, I normally use these as you can get 5-6hrs burn without needing to top up at around 250F. So I have used a mixture of the briquettes I had left and some restaurant grade charcoal (Large Lumpwood).
I will also be smoking the meat, which I think is a must. I used to use wood chips, but they are expensive. After some research I came across the Lil' Devils Pellets, these are aimed either at purely pellet fuelled smokers or as a smoking wood. They are reclaimed wood and a mixture of Mesquite, alder, hickory, maple and apple. After trying them I am impressed, they add just the same flavour and are massively cheaper £28 for a massive 30kg bag.
There is no need to soak them, you won't gain anything just make a few pouches out of foil with a fist full of pellets in each.
Here the grill is setup for in-direct grilling if you are putting things in for extended periods they can't be over the coals. The pan of water helps regulate the temp, it takes longer for the inside temp to increase or decrease so you don't have to check so often.
Pop the lid on and let the bbq come up to the required temp, you WILL need a thermometer. We are looking for 300F in this case. Once up to temp pop the meat over the pan, and the pellets directly over the coals.
Every 45mins check the temp, baste (with the left over marinade) and rotate the meat. Don't keep checking, if you are looking it's not cooking.
Now we are smoking.
First 45 mins up. You can see the meat taking in the smoke, smells oh so good. If the smoke is dying off just add another of the pouches.
And Finally 4 hours later we are just about done, I struggled to maintain 300F so it could have done with a bit longer, after 4 hours it's pretty much accepted you won't get any more smoke flavour in, so you can move it to an oven without sacrificing anything.
Ideally let it rest for 30mins or so under foil, unfortunately I didn't have time, so lets carve it up. You can clearly see the smoke ring.
To serve I charred some red pepper in the "wok" added the pork and poured whatever was left of the marinade on top. Served with rice. I have to say the flavour was very close to a Chinese restaurants, all in all very good but I was slightly off with the texture. You can make out in the carving photo the fat didn't quite fully break down, so I was probably a few degrees short on the temp.
http://honest-food.net/2012/08/25/chinese-char-siu-pork-recipe/
1st off ingredients:
1.8Kg of Pork Shoulder
4 Tbsp Shaohsing style wine
2 Tbsp Hoi Sin Sauce
2 Tbsp Dark Soy Sauce
2 Tbsp Grated Ginger
4 Small garlic cloves
2 Tbsp Honey
1 Tbsp Chilli Bean Paste
1/2 tsp Chinese 5 spice
1 Tbsp Black Vinegar
Next Blend up everything into a sauce / marinade (Except the pork!)
Cut the pork into large chunks, this is just to speed up the cook time. The temp is higher than pulled pork as we aren't aiming for it falling apart. Stick it in a bowl and add around 1/2 the marinade, Stick in the fridge for anywhere from 30mins to overnight, I personally think you get diminishing returns after a couple of hours.
Next spark up the BBQ, I was running low on by briquettes, I normally use these as you can get 5-6hrs burn without needing to top up at around 250F. So I have used a mixture of the briquettes I had left and some restaurant grade charcoal (Large Lumpwood).
I will also be smoking the meat, which I think is a must. I used to use wood chips, but they are expensive. After some research I came across the Lil' Devils Pellets, these are aimed either at purely pellet fuelled smokers or as a smoking wood. They are reclaimed wood and a mixture of Mesquite, alder, hickory, maple and apple. After trying them I am impressed, they add just the same flavour and are massively cheaper £28 for a massive 30kg bag.
There is no need to soak them, you won't gain anything just make a few pouches out of foil with a fist full of pellets in each.
Here the grill is setup for in-direct grilling if you are putting things in for extended periods they can't be over the coals. The pan of water helps regulate the temp, it takes longer for the inside temp to increase or decrease so you don't have to check so often.
Pop the lid on and let the bbq come up to the required temp, you WILL need a thermometer. We are looking for 300F in this case. Once up to temp pop the meat over the pan, and the pellets directly over the coals.
Every 45mins check the temp, baste (with the left over marinade) and rotate the meat. Don't keep checking, if you are looking it's not cooking.
Now we are smoking.
First 45 mins up. You can see the meat taking in the smoke, smells oh so good. If the smoke is dying off just add another of the pouches.
And Finally 4 hours later we are just about done, I struggled to maintain 300F so it could have done with a bit longer, after 4 hours it's pretty much accepted you won't get any more smoke flavour in, so you can move it to an oven without sacrificing anything.
Ideally let it rest for 30mins or so under foil, unfortunately I didn't have time, so lets carve it up. You can clearly see the smoke ring.
To serve I charred some red pepper in the "wok" added the pork and poured whatever was left of the marinade on top. Served with rice. I have to say the flavour was very close to a Chinese restaurants, all in all very good but I was slightly off with the texture. You can make out in the carving photo the fat didn't quite fully break down, so I was probably a few degrees short on the temp.
Last edited:
Associate
- Joined
- 26 Jun 2012
- Posts
- 33
that looks so tasty. Cant beat a good barbecue.
I need to get my Weber bbqs cleaned up soon.
I need to get my Weber bbqs cleaned up soon.
Soldato
Beautiful! I added hickory chips doing my wings at the weekend and they were superb. I cannot stand any wings from places (other than nandos to be fair) but most places ruin wings so badly.
Caporegime
I want to replace my gas BBQ with a good charcoal one.
Problem being is we like it so much, we often use it 3 times a week when the weather allows. However, while it was OK with gas, I'm not so sure with charcoal.
Any advice? Should I stick with gas? It's just not as exciting.
Problem being is we like it so much, we often use it 3 times a week when the weather allows. However, while it was OK with gas, I'm not so sure with charcoal.
Any advice? Should I stick with gas? It's just not as exciting.