***** Official 2015 BBQ Thread - Sun is out, time to broil!! *****

[FerretBoy]

Welcome to the world of mega meat! Nice et733 too - like mine a lot

Thanks! The 733 is saving me so much hassle, as it's my first attempt I'm paying far too much attention to temperatures, but I'm learning loads. Had another big stall at 272f so after an hour or two I've wrapped it in foil, it's now on the home straight at 198f, going to take it to 205f then let it sit some.

Planning on doing some for a small gathering next weekend. The 22inch weber really holds temps so I reckon I'll do it overnight.

 

[Itchytrigg]

Ganesh, do you have the recipe for that cheeseburger loaf? Is it weird I've been thinking about it quite a lot today?

 

[montymint]

Just injected and rubbed a 7lb brisket for tomorrow. Massive excitement cannot be dampened by the weather forecast!

Did you get a full briskett, or rolled?

 

[Bipolar Kittens]

I'm positively amateur compared to some of you in here but I had my first foray into cooking something other than burgers and sausages yesterday. I attempted a beer can chicken and it turned out really well.

 

[FerretBoy]

Nice!

Here is the pulled pork (before I poured the juices back on with Apple juice and some white wine vinegar. Was mentally nice!

 

[HazardO]

I'm positively amateur compared to some of you in here but I had my first foray into cooking something other than burgers and sausages yesterday. I attempted a beer can chicken and it turned out really well.

Nice performer, my 4-5 year old is still going strong, but I never use the gas ignition. (Had to "decommission" the gas after the first bottle got stuck)

 

[Bipolar Kittens]

Unlucky, did you thread it? I'm on my third gas bottle, so much easier than lighting the old fashioned way, I also used my chimney starter for the first time yesterday and couldn't believe how quickly the coals lit

 

[PapaLazaru]

Gai Yang chicken ready for the bbq later. And some Turkish chilli's.

 

[Dave85]

Did any of you guys ever watch Licence to Grill, Rob Rainford knows how to BBQ. Watched many of these episodes when in Canada.

http://www.dailymotion.com/video/x260wu7_licence-to-grill-s03e12-hot-tub-party_shortfilms

 

[GSVBagpuss]

Did you get a full briskett, or rolled?

Rolled - and was pretty fatty. Meat rated pretty good but next time it's a whole packer I think. My smoker held up very well as I was out for 4 hours during the cook and it barely changed temp

 

[FrenchTart]

What was the end result like?

 

[GSVBagpuss]

Meat was nice, once again extricated from the fat. Daughter liked it.

Am in two minds now - either man up and get a packer brisket next time or do ribs again (much cheaper!)

 

[FrenchTart]

But where are the pictures? Or did I miss them?

 

[Maccapacca]

After a weekend of junk we need vegetables.

Sweetcorn in foil and butter
baking pots par boiled in half with salt and pepper
asparagus
courgette

All going on the bbq



Pesto pasta

 

[Maccapacca]

 

[FrenchTart]

Looking good.

I'm about to stick some thai chicken (this recipe) and some tri-tip steak on. Have made a salsa verde to go with the steak and a chilli papaya salad for the chicken. Should be pro.

I probably should get some carbs in there somewhere too...

 

[Maccapacca]

That sounds fantastic. Almost tandoori.

 

[FrenchTart]

Just ate it and it was amazing. Sadly no pictures but I definitely recommend the recipe.

 

[Capt Doufos]

I tried that Thai Chicken recipe on Saturday, without the fish sauce (Used fresh lemon grass though) and an added chilli. The Marinade smells amazing on it's own. No photos, but another thumbs up from me. Really tasty.

 

[PapaLazaru]

Just ate it and it was amazing. Sadly no pictures but I definitely recommend the recipe.

I can also recommend this recipe. Went down a storm at my bbq yesterday. I added the lemongrass as well.

Definitely going to become a standard offering from now on.