***** Official 2014 BBQ Thread - Sun is out, time to grill!! *****
- Thread starter bsoltan
- Start date
Associate
I must be lucky, our local butchers are great. They sold me the shoulder, blade and ribs (was just over 9lbs and about £20), then the rest of the leg, hand and spring, to my mum. Ended up cutting it in half as it was just too big to put on the bbq, but it was lovely (this was about 3/4 through cooking) -
Have you tried this recipe from our very own FrenchTart?
Peri Peri Sauce
Ingredients
100ml oil
14 red chillies
1 red pepper
8 cloves garlic
100ml lemon juice
100ml cider vinegar
3 teaspoons salt
Method
Heat oil to medium heat.
Peel garlic, de-seed red pepper.
Add garlic and red pepper to oil.
Chop chillies.
Turn heat off for oil.
Add chillies, lemon juice, vinegar and salt to oil.
Wait for mixture to cool a little (5 minutes).
Liquidise, store in jar/bottles. Should last for at least a month.
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 oomphit said on the jar it was 37% chillis. Dunno which chillis they used but they weren't anything lively.
Never mind, was nice and tasty and had a nice bottle of Prosecco with it.
That looks delicious, your making me hungry.
Man of Honour
Yup..I can recommend it
I just had some peri peri actually. Along with a tasty greek salad and some wraps. Nom nom.
Soldato
I must be lucky, our local butchers are great. They sold me the shoulder, blade and ribs (was just over 9lbs and about £20), then the rest of the leg, hand and spring, to my mum. Ended up cutting it in half as it was just too big to put on the bbq, but it was lovely (this was about 3/4 through cooking) -
Looks good, personally I would remove the fat/skin. You get more bark that way. There isn't really any need to keep it on, you can make scratching's separately.
Associate
Yea, will be doing that with the other half. Was too hard to attempt to eat the crackling anyway!
Man of Honour
Just had tasty home cured lamb bacon, pulled pork and brisket that I cheated by cooking in the sous vide first. So so soooo tasty 
What do you mean an easy to get charcoal? Do you mean brand? Charcoal and lumpwood is widely available at all supermarkets and DIY stores across the UK. Even petrol stations sell it. Look out for BigK or Australian Heatbeads. BigK is stocked at Morrisons and Aussie Heatbeads are available at The Range.
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I've got a whole chicken to cook on my MasterTouch tomorrow. I bought the poultry roaster for the MasterTouch grill system so I'll be giving that a go. Gonna use the Jake's BBQ rub that I've been using on the beef forerib to see what that's like on chicken. I'm looking forward to it I think I'll also make some roosterkoek to go with it
I think I'll also make some roosterkoek to go with it its just a cheap small open grill bbq