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

[Maccapacca]

 

[Maccapacca]

That sounds fantastic. Almost tandoori.

 

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Just battle wounds why replace just for scratches?

 

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Man up

 

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I can't understand how some of you spend an age debating, deliberating and choosing a bbq then buy junk charcoal.

Get some local charcoal cheaper than supermarkets

http://www.dikes-direct.co.uk/super...__height_900__zoomcrop_none__bgcolour_FFF.jpg

 

[Maccapacca]

Hmmmmm brisket ready for a nice fathers day poking the bbq and being handed beers by the kids

 

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How are you using your chips?

 

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Looks like a game of dominoes. Also looks nom nom nom.

 

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Brisket 8hrs just salt and pepper and hickory chips

 

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Some thighs, par boiled potatoes with sea salt olive oil and rosemary plus some sweetcorn.


Couple of burgers to go on later

 

[Maccapacca]

BBQ'ing for 9 people on Sat on my lil Weber - other than batches of burgers and scossages is there anything else easy I can get away with - both on and off the barbie that'll go down a treat?

Cheers

Brisket or a lump of pork you can cook before and keep hot for hours just by wrapping it in foil and towels, then you can cook the traditional mystery meat. Corn on the cob goes down well.

Off the BBQ, baked potatoes, new pots par boiled then cooked over the bbq for a bit, celeriac coleslaw is awesome, knock up some proper rolls for the pulled pork and burgers, beef tomato and mozzarella salad, mixed olives.

Once you've finished with the bbq and everyone is eating cook some stilton stuffed apples or pears wrapped in foil on the bbq.

I'm now hungry

 

[Maccapacca]

Or the pig?

 

[Maccapacca]

Looks a lovely colour

 

[Maccapacca]

Homebase had a bog standard webber 49cm (the big one) for 75 today. I assume they are starting to clear the decks for the Christmas stuff

The bare basic one will suit you well. Lump wood charcoal doesn't really leave much ash my little aluminium plate just collects grease and ash now.

If you plan on using briquettes or other waste fuel then the one touch may be better.

The bare bones of it is cooking over fire, people make too much of a science about it. We cook mackerel on the beach in a pit dug in the beach and an old bit of grate. Because the fish is fresh it tastes fantastic not because I have used an £400 bbq

 

[Maccapacca]

Put on 2.5kg of pork shoulder at about 22:30 last night. It's now finishing off in the oven. Looks and smells awesome. My sleeping pattern isn't happy though

Beautiful


I've got 2kg of rolled deboned rib of beef to go in later. I'm thinking about the core temperature as the last lot swung so far over whilst resting it nearly killed it.

 

[Maccapacca]

Right the boned rib was awful cooked it hot hot hot till it was 65f doh someone had switched c to f on the thermometer. Was purple inside . I banked on 15 minutes per 450g so after an hour it was lovely and browned on the outside and the temp (all be it wrong) looked okay.

I pretty much brought a raw lump of meat to the table. We eat the first inch or so till everyone said no ta. The kids however lapped up the rare beef

Anyway it's been cubed and in a stew now. Bit of a waste but hey ho.

 

[Maccapacca]

Add some chopped bone marrow to coarsely ground or chopped chuck. Salt and pepper et voila.

 

[Maccapacca]

I really want to try bone marrow in burgers. It sounds awesome.

Waitrose do very good shins cut in half. You can scoop it out then cut it up quite nicely. In my experience if you ask the butcher all they have is massive knee bones they keep for customers dogs which has very little marrow.

 

[Maccapacca]

 

[Maccapacca]

Finally put it together. Now burning off all the oils for ite first use tomorrow.