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

bsoltan

bsoltan

bsoltan

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It is time... I don't know if we want to rename the 2013 thread or start a fresh one, lots of good information in the old one, here:
http://forums.overclockers.co.uk/showthread.php?p=25283051

British Summer Time is upon us and the weather is being very favourable (at the moment). Thoughts turn towards chilled beers, garden chairs and most of all the sweet sweet smell of charcoal and meats.

There is advice spread around various threads which I will try to pull together as a lot has been discussed before. Share your info and if anyone is doing barbecues remember to post your pics!

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Having made ribs in the oven last weekend and all the rib websites talking about bbq smoking etc. I think this year might be the year to get some proper equipment.

The Pro-Q for £280 seems like a good buy as a smoker, I just want to check the functionality of using it as a normal grill. From reading back over some threads a few people have used one, would you recommend?

Otherwise it will probably be a Weber One-Touch. Then it'll be on to getting the right fuel and wood etc.


Let's grill! :)
 
I will be bbqing at weekend when i go camping. On the menu is plenty of seafood including monkfish and king prawns, various kebabs and burgers, lamb chops and some veggies. It will be the first outing for my new Webber Go Anywhere bbq as well.
 
maccapacca said:


Quails and steak
Click to expand...

You get Quails and steak and we had Burger King :(
 
I've been BBQ'ing now for about 3 weeks prob 4-5 times a week! Less washing up, warm enough, bosh. I love it.
Spring asparagus is where it's at on the BBQ, I love that stuff.

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Did chicken skewers for the kids last night (well, and me too). Very quick and easy.

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Butterflied chicken with a tasty rub. I love to butterfly out a chicken and BBQ it, cooks in no time and always really moist.
 
Along with our South African friends, we BBQ all year round whatever the weather, but to mark the start of the English BBQ season, I insisted on a traditional English BBQ at the weekend. Pork chops, lamb cutlets, steak, burgers, and sausages. All thrown on, flame burnt, then taken off still raw in the middle. Ok, we didn't go that far, it was all cooked through and it tasted pretty good.
Back to the usual meats yesterday, with Poussin and a french trimmed rack of lamb :).
 
Looking for a good BBQ for around £120-150, looking for a charcoal one preferably but would be up for a gas if recommended. Not really got a idea about BBQs other then Gas and Drum ones.
 
I had my first on the weekend with the ProQ excel. Whole leg of lamb, bone in, about 2.5kg. I cut a number of slits in the meat and stuffed in rosemary, garlic cloves and anchovies, smoked with mesquite wood chips. Yum!

However I'm obviously still getting used to the beast that is the excel. I used a 5kg bag of briquettes (admittedly from Asda, so questionable quality) using the minion method. I put about 2.5 litres of boiled water from the kettle in the water pan, and for the whole 4-5 hours had the vents open fully. The temperature would NOT go above 200F! After about 4 hours the heat dropped 50F as the charcoal had burnt out. Luckily I was cooking lamb and it had hit 60C giving a nice pinkish meat.

Any tips? If that had been pork I would've been screwed!
 
A friend of mine could get discount and so I got a Weber One Touch Premium today. :)

Anyone got advice or guides with regard to fueling it and setting it up for smoking?
 
I use the weber briquettes as they can burn at 220F for 4-6hours. Don't be put off by people complaining about the yellow residue, it's simply the corn starch that was binding them together. You can buy 10KG for about £13, The BBQ comes with a measuring cup for the correct amount. Buy yourself a chimney starter (Approx £10 it makes lighting the coals a whole load easier.)

The setup is simple, coals one side with your woodchips. Meat the other and make sure the vent is above the meat so the smoke is drawn across and doesn't just go straight up and out. If the BBQ doesn't have the thermometer get one, for smoking you are usually going for low and slow so you need to aim for 220-250F.
 
Weber briquettes are horrible and expensive.
If your going to use such expensive stuff, then Australian heat beads are far better.
 
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