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

Some of the cooked meat pics here are awesome!
I'm BBQing this evening for my wife's work department, 12 people in total. Got 2 Weber BBQ's to get as much cooked at the same time as possible. I've got 24 burgers, 18 sausages, 2Kg of chicken wings, and pork belly (slow cooked in the oven), all from Turner & George :). Got a load of brioche buns, and made some BBQ sauce and some slaw to go with it. Should be tasty.
 
Well I ended up doing another monster BBQ yesterday.

I'm out of work at the moment so have some time on my hands, although after putting up a new ceiling in my bedroom at the beginning of the week, I had started to wonder whether it was a good idea as my flat was in a complete state

First up was the menu - for some reason I had a bit of a panic that there wouldn't be enough food, even though I was only expecting around 15 people. I wanted to try out a few new things, and went with the following:
72hr sous vide short rib which would be finished on the smoker for 4hrs with a glaze
48hr sous vide pork belly & ribs, equilibrium brined for 3 days and again finished on the smoker
Chilli (made with some of the short rib)
Beans (smoked and with added short rib, pork)
potato bread rolls
courgette & goats cheese tart
Mac & cheese

lemon tart with raspberry pie crust
chocolate tart with peanut pie crust
chocolate chip cookies

I also had an extra rack of pork ribs as for some reason earlier in the week I worried we wouldn't have enough food.

Somehow we got through all the meat except for the chilli which I didn't even get started! I don't think I should eat for a few days
 
Anyone make their own flatbread?
And if so how do you store them nice rolled out? Tried Clingfilm and greaseproof paper etc. Nothing works they just tune into a sticky mess, which means rolling them out as needed which is a pain in the rear.
And I don't want to change recipe as I got it to how I like.

And what's stronger cast iron or cast aluminium tortilla press? Should make it even easier than rolling.
 
Thanks, gone for a cast iron tortilla press as well.
The recipe I use for flat bread is quite sticky and when left they just stick to everything.
 
Kaktus69 said:
Apologies if I've missed it earlier in the thread but which pellet smoker did your mate get in the end FrenchTart?
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Sorry - I didn't see this reply :)

It is the Traeger Junior Elite. He also bought a PID mod for it but hasn't got round to it yet (to be honest I don't think it really needs it as the temperature fluctuations aren't too bad).

I've used it a few times myself now and it's really awesome.
 
moving into a house next week so obviously most important thing is buying a bbq

best one for under £50? want something sturdy (no wobbly legs please!)
people say weber but can only get a smokey joe for this price (although its only for two of us so this could be ok)

any other suggestions ? does it have to be a kettle / lid one ? or something else ?

mmmmmmmm bbq
 
gettothechopper said:
yeah seen that one here
http://www.tesco.com/direct/tesco-barrel-charcoal-bbq/207-0557.prd

for £35

might give it a go
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A little more than £50 (£69) but before I got my weber I used to swear by one of these half barrels, you can use just one half when cooking a small amount and cook for quite a lot of people if needed. The drawback is no lid, so it's direct cooking only, but I used to get good results..

http://www.diy.com/nav/garden/outdo...elwynd-Half-Barrel-Charcoal-Barbecue-13448850
 
Why light brown sugar. You want the darkest sugar you can. It's also the trouble making honey based ones, you lose the depth of dark brown sugar gives.

Start off with this then add to it if you wish. Tast and adjust sugar/vinegar as needed.

Glaucus said:
BBQ sauce.
1 did 7 lots of this
1 can chopped tomatoes
1 onion diced
4 tbsp dark brown sugar
4tbsp vinegar (I used red wine, but cider and others would work)
4tbsp soy sauce
4tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp mushroom sauce (optional)

pict0860b.jpg


Sweat the onions down
pict0862b.jpg


Throw everything else in
pict0863.jpg


Reduce down and taste, you may need to adjust sugar/vinegar
pict0866a.jpg


usually I would leave it like that, but this time I'm going to blend it for a smoother texture
pict0867.jpg



Then bottle, didn't have any pans beg enough to boil sterilise, so these have been washed then placed in a warm oven before filling
pict0868.jpg


Again back in the oven for about 30mins with lids only lose, as soon as they come out tight lids fully.

I love this bbq sauce, but I do want to make a honey and hickory flavoured one, but need to experiment with that, before doing anything this size.
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Thanks Glaucus. I vaguely remembered that you had posted up a recipe/method a while back but not until after I had made this batch :p The reason for using light brown sugar at all was that I wanted to try and use as many different kinds of sugar as I happened to have handy. There's lots of stuff in there that I could have just used one of but I was hoping mixing it up would bring out more interesting flavours (so far, it hasn't).

Molasses is a good call too. Will get some.
 
So, called up the Littlewoods butcher in Heaton Chapel this morning and arranged to pick up the entire point cut of a brisket on Fri/Sat. This weekend I don't have enough people to cook a full brisket for and I wanted to go the easy route with just the nice fatty point cut. Should be damn tasty :)
 
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