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

garnett said:
Good stuff! I got the Lidl chimney a few weeks ago, and (like everyone says) a chimney definitely makes the whole process more enjoyable. I got some Weber fire lighters (- because they were cheap, and natural) and a little blowtorch lighter (a Soto Micro Blow torch, but Lidl do a £3 version if you want cheaper, and Soto do a Pocket Torch XT which actually looks like a better BBQ option than the Micro torch I bought) and it's funny how much faff that all takes away.
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I just need to get a little blowtorch now. This Weber chimney is massive the pictures didn't do justice to quite how big it is!

I also don't know what I was expecting but the Oxo tools are really big too aha.
 
Well I have finally decided to give brisket a go on my weber I recently got, gone for the snake method with some cherry wood at the start of it.

Just battling to keep it at the right temp currently! got it hovering around 105-108
 
Same as last week...

Sausages
Burgers
Chicken kebab (tandoori rub)
Vege substitutes for the wife

I mayyyy buy a small pork belly and try and smoke that for a few hours once the other stuff is done.
 
Furyus said:
What's everyone's plans for this beautiful weekend we are about to have? who's Grilling what!
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Brisket burnt ends is finished, and will be doing Burgers/Sausages/Skewers once people arrive.

I have a new book for skewers that I need to look at really and start doing something a bit different then your standard chicken/pepper type skewers :D
 
ganesh said:
Have you ever tried it?
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200sols said:
Yes, I don't think it adds anything to the meat. You may see it differently if you are buying cheap mass produced turkey.
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Thanks both, interesting thoughts. I wont lie, its a turkey from Aldi at Christmas. Maybe that does mean i should brine it? :D

Etheco said:
Well I have finally decided to give brisket a go on my weber I recently got, gone for the snake method with some cherry wood at the start of it.

Just battling to keep it at the right temp currently! got it hovering around 105-108
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Brisket is on my list. How did you get on?
 
Etheco said:
Brisket burnt ends is finished, and will be doing Burgers/Sausages/Skewers once people arrive.

I have a new book for skewers that I need to look at really and start doing something a bit different then your standard chicken/pepper type skewers :D
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Is it the Marcus Bawdon book? Any good?
 
tlrBeta said:
Brisket is on my list. How did you get on?
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Ermm was my first time, and had trouble keeping the temperature where it should so every 2hours my inkbird woke me up and had to go and get it back up to temperature.

But from looking at it after it having around 10hours it looks good, going to cut it up soon.

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firstborn said:
Is it the Marcus Bawdon book? Any good?
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Yes it was, some really interesting stuff on it to be honest fair few I want to give a whirl.

"Skewered: Recipes for Fire Food on Sticks from Around the World" is the title of it.
 
Guys am totally confused, I thought you spread the charcoal and use the fire lighters but then there is mention one side colder than the other but it won't it if they've both got the same amount of charcoal?
 
willhub said:
Guys am totally confused, I thought you spread the charcoal and use the fire lighters but then there is mention one side colder than the other but it won't it if they've both got the same amount of charcoal?
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So most will tend to use a Chimney Starter that allows you to stack all your charcoal within and light a fire starter under it, means the charcoal gets going much quicker (15-20mins) and all the coals will be ready.

Once all coals are white, you then pour them into the BBQ generally all on one side leaving a non-direct heat section so you can move stuff to that when you don't need it at roaring temperatures. or to keep stuff cooking but slower.
 
Right so chimney starter and only apply charcoal to one side, it's like about an inch to inch half deep tray to apply the charcoal on my BBQ.
 
tlrBeta said:
Thanks both, interesting thoughts. I wont lie, its a turkey from Aldi at Christmas. Maybe that does mean i should brine it? :D
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I would, it’s a great way of introducing flavour as well as extra moisture. Chuck a load of herbs and spices into the water.
 
willhub said:
Right so chimney starter and only apply charcoal to one side, it's like about an inch to inch half deep tray to apply the charcoal on my BBQ.
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It doesn't need to be half/half if you have a smaller BBQ space can do 2/3 it just helps to have a area that isn't direct heat.
 
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