Official BBQ Thread - Suns out, Buns out!

tlrBeta · 24 May 2017 at 14:57

So much choice at my price range for a gas BBQ.

Any recommendations? They all look so similar, even the low end stuff!

Skidder · 24 May 2017 at 16:51

What price range?

D.P. · 24 May 2017 at 22:46

DB_SamX said:
I don't really BBQ but I have offered to take some marinated chicken thighs/legs/breasts to one on Saturday. I was thinking I would cook it in the oven beforehand, then transport to the BBQ 30 minutes away before erm...BBQing.

Presume the safer option is to cook the chicken fully in the oven? I don't want to risk BBQ only, especially when it's not my party, but keen to try something other than just burgers/sausages.

If you are taking a huge quantity then absolutely cook it completely at home (could be oven, or done on a BBQ and properly cooked). Then at the event you re-heat. This is what happens at most catered BBQ places.

If you are only cooking for say z dozen people then take the meat uncooked but carry along a meat thermometer and don't remove stuff from the grill until it is cooked through and 170F or more.

For chicken breast it really helps to cut them into thin escalopes that a cooked quickly at high heat and removed promptly, that way you should get moist and tatsy chicken. The problem with a whole breast is its very hard to cook the middle, takes agaes and the outside will totally dry out before the inside is cooked. Similarly, chicken thighs are cooked easier with the bones removed. The bones conduct heat away form the center so they take longer to cook. Remove the bones and use to make a stock.

tlrBeta · 25 May 2017 at 09:44

Skidder said:
What price range?

Sorry - didn't state it again, £150-£250

Skidder · 25 May 2017 at 10:37

You could buy a weber q for that sort of money. They are great - I have one in my holiday home but the big limitation is you can not cook indirect as they have only one burner. I would find that limiting if it was only option. I would personally want three burners for the versatility. If you're not fussed doing larger pieces of meat etc. and only want to do simple grilling that would be fine and they are well built.

That budget won't stretch to a weber spirit. Have a look here: http://www.bbqworld.co.uk/browse/3-burner-gas-bbq.asp You may have to add a little but not a lot more. I don't know much about broil king, outback etc. I'm not sure on longevity. One of my colleagues was moaning about their outback rotting over a few years. Weber do go and go.

tlrBeta · 25 May 2017 at 16:44

Skidder said:
You could buy a weber q for that sort of money. They are great - I have one in my holiday home but the big limitation is you can not cook indirect as they have only one burner. I would find that limiting if it was only option. I would personally want three burners for the versatility. If you're not fussed doing larger pieces of meat etc. and only want to do simple grilling that would be fine and they are well built.

That budget won't stretch to a weber spirit. Have a look here: http://www.bbqworld.co.uk/browse/3-burner-gas-bbq.asp You may have to add a little but not a lot more. I don't know much about broil king, outback etc. I'm not sure on longevity. One of my colleagues was moaning about their outback rotting over a few years. Weber do go and go.

Thank you, looking for something that will be worth the money and fairly sturdy.

Otherwise, the 4 burner for £150 at Argos will do the job!

I'd love the Weber Genesis II, but I couldn't justify it or afford it

DB_SamX · 25 May 2017 at 23:49

D.P. said:
If you are taking a huge quantity then absolutely cook it completely at home (could be oven, or done on a BBQ and properly cooked). Then at the event you re-heat. This is what happens at most catered BBQ places.

If you are only cooking for say z dozen people then take the meat uncooked but carry along a meat thermometer and don't remove stuff from the grill until it is cooked through and 170F or more.

For chicken breast it really helps to cut them into thin escalopes that a cooked quickly at high heat and removed promptly, that way you should get moist and tatsy chicken. The problem with a whole breast is its very hard to cook the middle, takes agaes and the outside will totally dry out before the inside is cooked. Similarly, chicken thighs are cooked easier with the bones removed. The bones conduct heat away form the center so they take longer to cook. Remove the bones and use to make a stock.

Cheers mate; good tips.

Street · 26 May 2017 at 13:40

So, I've acquired myself a 2kg brisket to christen my new BBQ with over the weekend. Any tips for rubs or anything for the meat?

Oxide™ · 26 May 2017 at 14:35

BBQ tonight on the Weber Performer, just me and the missus

Rack of ribs
Peri peri chicken pieces (saw a great deal in Morrisons - a metric ton of assorted pieces in a thick spicy coating from the Halal section)
6x quality pork sausages (jerk flavour)
4x turkey burgers
6x quality chicken sausages (for the missus)
Cheesy round rolls
Hotdog rolls
2x garlic bread baquettes
20x beers
Jager bombs
Token salad

That's leftovers for the weekend sorted.

B&Q have an offer on their 7kg bags of lumpwood charcoal 2 for £10 - not the longest lasting coals but not bad a deal compared to the restaurant grade lumpwood I normally get from www.liverpoolwoodpellets.co.uk

FrenchTart · 26 May 2017 at 18:59

Picked up some beef clod (poor man's but actually better imo brisket) and a giant piece of pork belly that I'm going to turn into pork belly burnt ends. The thunderstorms tomorrow should make it an interesting cook...

Skidder · 27 May 2017 at 15:40

Pork belly burnt ends sound good.

I did cod and salmon tikka on there last night. Was rather tasty.

Street · 28 May 2017 at 13:59

My first attempt at slow cooking some brisket is on going on my new BBQ. It's been on for about an hour now, sitting happily at roughly 250F.

robfosters · 29 May 2017 at 07:43

Looking at the weather forecast, my last chance for a bank holiday BBQ has gone for a burton

FrenchTart · 29 May 2017 at 09:45

Skidder said:
Pork belly burnt ends sound good.

I did cod and salmon tikka on there last night. Was rather tasty.

They were really tasty. Definitely recommend making them sometime

Svack · 29 May 2017 at 12:26

First cook of the year today!
Got a 1.6KG leg of lamb on my weber kettle at the moment,
fairly simple with rosemary, oregano and garlic stuffed into small incisions, then marinade overnight in red wine and lemon juice.
Gave it a rub down with salt and pepper before a quick smoke with some cherry while searing on direct heat.

It's currently cooking away indirect, looking for an internal temperature of 60 - 65

Update:
About an hour left I reckon,
just flipped it over and put some squash on to roast, looks awesome!

robfosters · 29 May 2017 at 13:32

Ain't it raining down where you are?

Svack · 29 May 2017 at 13:36

Only a few drops, doesn't seem to have affected the length of cook

robfosters · 29 May 2017 at 13:47

I'm hoping the rains packed up here by 4 so I can get grilling.

EDIT: no more rain for the rest of the day

tlrBeta · 31 May 2017 at 16:57

Skidder said:
That budget won't stretch to a weber spirit. Have a look here: http://www.bbqworld.co.uk/browse/3-burner-gas-bbq.asp You may have to add a little but not a lot more. I don't know much about broil king, outback etc. I'm not sure on longevity. One of my colleagues was moaning about their outback rotting over a few years. Weber do go and go.

Just had a look at the 3 burner Weber Spirit in John-Lewis, I must say - very impressive, felt a great build compared to the others. I have some relatives that work in store, time to work the magic and potentially line up 25% off (assume it's 25% as non-electrical).

If I manage to get that, it might make the conversation with the other half, a LITTLE easier

lookitsjonno · 3 Jun 2017 at 14:58

I've bought a 1kg rolled joint of brisket, should I unroll it before cooking on the BBQ? Any tips for any rubs etc?

*****Official BBQ Thread - Suns out, Buns out!*****

Official BBQ Thread - Suns out, Buns out!