Just noticed this, pretty much, I don't find there's a huge difference between any of the woods. It's just what the shop had in stock last tome I got a bag, I'm almost out, so will need to get some more wood.
***** Official 2014 BBQ Thread - Sun is out, time to grill!! *****
- Thread starter bsoltan
- Start date
Just noticed this, pretty much, I don't find there's a huge difference between any of the woods. It's just what the shop had in stock last tome I got a bag, I'm almost out, so will need to get some more wood.
Whilst I'm on the subject of food, can anyone recommend some good rubber sterile gloves for preparing meat? I find it a real ball ache having to wash my hands whilst preparing foods like butterfly chicken etc. I think nitrile gloves or similar would help out with this a lot. I just don't really know what to look for. Suggestions most welcome
I always have a box of these in the kitchen http://www.amazon.co.uk/gp/product/B004N5XUSW/ref=wms_ohs_product?ie=UTF8&psc=1 for working with meat and chillis and anything messy. I find them comfortable and fairly sturdy. I dare say there are cheaper ones available but I like these.
Thanks Stan, just bought myself a pack but I reckon that the XL are probably a bit big for my hands! I only just realised just before I hit the order button so I've changed them to the right size now
Man of Honour
I use paprika in a ton of stuff but I've never really seen a need for it in peri-peri. The vinegar is more of a background flavour and just helps increase the tang (also helps the meat along if you're using it as a marinade).
It's a pretty nice recipe anyhow. Stolen from a supposedly authentic recipe I found on some hideous geocities-like website.
Man of Honour
This guy is great: http://bbqsmokingwood.co.uk/
Thanks Stan, just bought myself a pack but I reckon that the XL are probably a bit big for my hands! I only just realised just before I hit the order button so I've changed them to the right size now
My pleasure
My hands are on the large side and the XL are a perfect fit for me.
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Soldato
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- 11 Sep 2013
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Haha that sounds like us Saffa's! We do love our Braai's. I only refer to it as BBQ here because sometimes people don't know what you're on about. But for all true South Africans, the Braai is something very close to our hearts
Biltong... I've heard people have actually gotten divorced over it!!
I'm more a fan of droewors myself, although finding any decent stuff in the UK is getting harder.
Next Bank Holiday - Beer, braai, rugby on TV and maybe a late screening of Boetie Gaan Border Toe. Rumour has it one of the guys is bringing a potjie too!
That doesn't surprise me at all. I have just had another stick of my biltong. It's so good. I had a look at where I used to buy biltong from online and it is now at £17.99 for 500g of biltong! That's outrageous! Add in the £10 delivery and it's crazy prices. I'm really glad I can make my own
I haven't had any droewors for a long time. I might have to look at making my own as well.
I have a large potjie tucked away in my shed. It is always well-seasoned, I'm just waiting for the right time to use it
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Right, that's me sorted for the weekend. Two pork loin joints, I'm going to home cure them in a brine overnight tonight and then tomorrow, once I've built my new Weber, I'll be putting one over indirect heat and cooking it, hopefully to perfection. I'm going to salt the skin and cook that as well for some lovely crackling
Roll on the weekend!
Roll on the weekend!
Well, the pork loin on the BBQ was a success! I now have a tasty sandwich for my lunch today, as well as a ready made meal for tonight and tomorrow. It rained all day on Saturday so I didn't get to build my new Weber MasterTouch, so I left the pork in the brine for another day and the flavour is immense. I finally managed to get it cooked last night at about 6:30pm, there was a light drizzle but I cooked it in my old Weber. It was so worth the wait! I totally blanked about the crackling though, it's still in the fridge 
Last saturday - it was raining.. it was exceptionally windy.. with a Jamie oliver without a lid BBQ? Challenge Accepted!
Used an old Illy can (leave top off), by drilled vent holes in the base and lower sides, to make a starter. Put in paper, fire lighter block, then lump wood. Douse with lighter gell inside, place on stone and light. With the heavy wind within 10 minutes I had a glowing set of embers to add stability the BBQ lighting in these conditions.
Light BBQ as normal.. but then tip tin out into the centre.. keeping the glowing coals from the starter together. Cooking like a boss..
Just remember to put the lump wood on the sides as you cook and it will never go out - even if it's absolutely tipping it down!
BBQ crackling, chicken, peri-peri steaks … all washed down with a few bottles of red..
Used an old Illy can (leave top off), by drilled vent holes in the base and lower sides, to make a starter. Put in paper, fire lighter block, then lump wood. Douse with lighter gell inside, place on stone and light. With the heavy wind within 10 minutes I had a glowing set of embers to add stability the BBQ lighting in these conditions.
Light BBQ as normal.. but then tip tin out into the centre.. keeping the glowing coals from the starter together. Cooking like a boss..
Just remember to put the lump wood on the sides as you cook and it will never go out - even if it's absolutely tipping it down!
BBQ crackling, chicken, peri-peri steaks … all washed down with a few bottles of red..
Associate
First BBQ of the year a few weeks ago. I've been freezing chicken wings from whole chickens that I've been using for a few months (either for roast or quartered for other dishes).
Marinated in jerk sauce. BBQ breads. Corn (which as I thought was a bit rank as it was vacuum packed - I really should know better but the sun got to me...)
Marinated in jerk sauce. BBQ breads. Corn (which as I thought was a bit rank as it was vacuum packed - I really should know better but the sun got to me...)
Soldato
Got my Weber 57 cm Compact which I'm going to build today and should be using on Saturday when the FA Cup is on. First time I'll have used a coals BBQ so no idea how it will turn out. Just going to do some sausages, burgers and steaks.
First BBQ of the year a few weeks ago. I've been freezing chicken wings from whole chickens that I've been using for a few months (either for roast or quartered for other dishes).
Marinated in jerk sauce. BBQ breads. Corn (which as I thought was a bit rank as it was vacuum packed - I really should know better but the sun got to me...)
You should change your name to WinglessChicken
That looks amazing man! What jerk sauce did you use?
Are you using a chimney starter? Your experience will be far greater if you do
Light it and wait for the smoke to burn clear, then put them into your Weber and you're good to go after about 5 - 10 mins.
Soldato
Are you using a chimney starter? Your experience will be far greater if you do
Yes I bought a chimney starter after reading about them. Did you buy a BBQ mitten as well? Don't want to get burnt on my first attempt!
Only thing I need now is some charcoal. What can I buy locally (DIY stores/supermarkets) as I haven't got enough time to order online for delivery? Probably going to try and do one tomorrow as the weather's supposed to be nice down south.
I actually bought myself a pair of these for the BBQ - http://www.amazon.co.uk/Scan-GLOWEL...qid=1400183285&sr=8-4&keywords=welding+gloves
Much cheaper and the do the job, although they're not as heatproof as a pair of BBQ gloves 4 times the price, but they do the job well enough
Soldato
I just use our silicone oven mitts.
Man of Honour
I actually bought myself a pair of these for the BBQ - http://www.amazon.co.uk/Scan-GLOWEL...qid=1400183285&sr=8-4&keywords=welding+gloves
Much cheaper and the do the job, although they're not as heatproof as a pair of BBQ gloves 4 times the price, but they do the job well enough
Do they work well enough that you can pick up coals briefly? That would be pro given the price.