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

I'm hoping the person couldn't get a buyer, who was selling their big green egg around here and accepts my low ball offer :P

Really nice way to regulate the temps on them, which makes it much easier for some things.

I have to say though, on my smoker, if I load it well and get it well fed I can leave it for a few hours and in the smoking chamber it's fairly stable.

Just an excuse to work from home though ;)
 
randomshenans said:
I'm hoping the person couldn't get a buyer, who was selling their big green egg around here and accepts my low ball offer :P

Really nice way to regulate the temps on them, which makes it much easier for some things.

I have to say though, on my smoker, if I load it well and get it well fed I can leave it for a few hours and in the smoking chamber it's fairly stable.

Just an excuse to work from home though ;)
Click to expand...

Maybe you'll get one as cheap as that bike :p
 
I don't think anything will ever be as cheap as that, but I have offered 1000CHF for the egg. Which is the full XL package with all extra inserts. Cost them 3500CHF but they're moving back to the US and it's clearly too heavy to take :p
 
FrenchTart said:
This is likely a good read:

http://amazingribs.com/BBQ_buyers_guide/top_10/2014_top_10_gas_grills.html

To be honest with you I'm not super familiar with gas barbecues but perhaps someone else can chime in with some suggested models :)

(The link above will likely recommend mostly US stuff so some of it might not be available over here)

edit: Just remembered that I saw this mentioned the other day. You may want to check it out for a cheap source of gas:

http://www.hotukdeals.com/deals/che...as-bottle-12-99-free-delivery-gasdeal-1924941
Click to expand...

thanks, looks like ive got me some readin ta do
 
EdwardTeach said:
Can you guys recommend me a barbecue. I have never ownedone, so I d on't know what Isshould be looking for nor what my options are.
If you use gas does that mean it is not a real barbecue? I am assuming charcoal gives a better flavour.
I will be a stay at home dad for at least the next 12 months. I cook every meal. We spend a lot of time in the garden. If I was able to cook dinner in the garden it could be very convenient. So I was thinking something with the option to use gas might be more useful, in terms of being able to start cooking at short notice and not having to faff around waiting for coals to be the right temperature. Are there barbecue that have both options?
Cooking meals for kids so - what are the health implications of barbecuing food? I assume grilling=good, but is barbecuing carcinogenic?
Click to expand...

Regarding gas ones. You can get nice food quickly and easily with gas.
I had an expensive outback gas one and it wasn't all that good. The cheap one I got for work is actually loads better.

Make sure it has lava rocks and a proper domed lid (not just a cover).
This looks a bit like the one I got for work. http://www.flamingbarbecues.co.uk/2-Burner/BillyOh-Patio-Grill-2-Burner-Gas-BBQ
But make sure you get one with lava rocks and with a regulator for the gas (clip on type are easier)
You'll have to pay for your gas bottle but then get or refilled for less. I used to have two so I could replace one if it ran out halfway through a cook!

Or fork out for a weber :D
 
Last edited:
Piri Piri chicken with grilled sourdough flatbreads and a token salad. Used a jar of Piri Piri I bought at a food fair recently which was disappointingly tame - hardly any heat at all. Tasted lovely but no oomph :( it said on the jar it was 37% chillis. Dunno which chillis they used but they weren't anything lively.

kUdm16I.jpg

Never mind, was nice and tasty and had a nice bottle of Prosecco with it.
 
I use this recipe.

Those were quite crispy as I rolled them really thin. If you want them a bit softer, don't roll them so thin. I'll be using the leftover dough tomorrow to make bread for the Madras curry in the other thread so I'll be rolling it a bit thicker and heating them in a cast iron frying pan.
 
What do they taste like? (Never tried sourdough before)

Just had a quick look at making them... whats all this ourdough starter thingymajig? Seems awfully time consuming to get a bit of dough?
 
What with fathers day coming up this weekend I have been tasked with the cooking, I am going to do a pulled pork and a whole chicken (home made pesto inserted under the skin, and smothered on top with a salt and herb rub).

As the pork will take 9hrs or so (?) I was going to get it smoking with apple wood chips for a while and then with three hours or so left put the chicken in and do some more smoking.

Now the mother in law has also requested I do some grilled skewered veg. My plan for this is once the meat is done, take it all off, wrap in foil and then disassemble my ProQ excel to remove the stackers and water pan and put the grate directly above the hot coals, then baste the veg in olive oil and give it however long is needed.

All sound doable?

ps. I'm doing the chicken as well as it's the only meat my mother in law likes
 
All sounds very doable, yeah :) Personally I'd give the pork longer. If it finishes sooner then you can still take it off and wrap it..but you don't want to run up against time if the pork takes a little longer than expected.

1-2 hours should do it.

Nothing wrong with chicken though it being the only meat someone likes makes me think that the person probably doesn't have the most adventurous palate...
 
Cool thanks.

Another question, what is the "Boston butt" known as here? I've seen it referred to as

Pork shoulder blade roast bone in
Pork shoulder bone in
Pork hand and spring

From the American cuts diagram I thought it might be the blade shoulder

320px-American_Pork_Cuts.svg.png


But looking at the UK cuts diagram is it actually the hand and spring with bone in?

pork-cuts.jpg
 
I'm not an expert when it comes to cuts but the amazing ribs site has some good info on this page:

http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html

A full shoulder can weigh 8 to 20 pounds and has two halves, the "Boston butt" and the "picnic ham".

The top half of the shoulder, from the the dorsal of the animal near the spine through the shoulder blade, has too many names: Boston butt, pork butt, butt, shoulder butt, shoulder roast, country roast, Boston roast, and the shoulder blade roast. Calling it a butt may seem ironic because it comes from the front of the hog. No ifs ands or butts, it makes the best sandwich meat on the hog. Butts can weigh from 4 to 14 pounds and they usually have shoulder blade bones in them although some butchers remove the bones and sell "boneless butts".

The picnic ham, which is not really a ham, runs from the shoulder socket through to the elbow. True hams come from the rear legs only. The picnic ham usually weighs from 4 to 12 pounds.
Click to expand...
 
Shoulder is the closest thing to butt in the UK, it is what is says on the tin. Should with bone in has the shoulder bone. Ribs get far more complicated.

*Edit - It's all really confusing, most butchers I have spoken with haven't been much help unfortunately, including one that raises pigs.
 
You must log in or register to reply here.
Back
Top Bottom