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Come join my BBQ thread, Tips, Recipes, Techniques

skellysgirl Avatar
5y, 9m agoPosted 5 years, 9 months ago
Just a general discussion, I have in the past always burnt everything i try to BBQ.
I have just bought myself a Weber and I am hoping to learn how to grill properly so any suggestions and discussion welcome.
skellysgirl Avatar
5y, 9m agoPosted 5 years, 9 months ago
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#1
little decent bbq thread here aswell:)

Edited By: kyleg44 on Apr 18, 2011 19:13
#2



Yeh , but that was about what bbq to buy ....op is asking for cooking tips !
#3
shopstilldrops



Yeh , but that was about what bbq to buy ....op is asking for cooking tips !


woah chillax...

i was just staing theres also another thread what could be some help to the op
#4



Thats what prompted me to start this one and buy a decent grill, everyone was moving off topic, but it was still interesting off topic, so I decided to start a dedicated one off.

Edited By: skellysgirl on Apr 18, 2011 19:17
#5
:) Nice recipes and tips on here

Edited By: kyleg44 on Apr 18, 2011 19:19
#6
Got the new one today, i was determined to use it, even though it has now got cold, so I am sat outside freezing, the food is on, and seems to be cooking really slow....I'm not going to get tea till about midnight.
#7
Firm favorite with my family is buy the mini chicken breasts, get some Jamaican Jerk spice and mix the spice , some olive oil into a paste then add the chicken. Only take about three minutes a side on a BBQ. Taste great.
14 Likes #8
BBQ Rules
We are about to enter the summer and BBQ season. Therefore it is
important to refresh your memory on the etiquette of this sublime
outdoor cooking activity, as it's the only type of cooking a 'real' man
will do, probably because there is an element of danger involved.

When a man volunteers to do the BBQ the following chain of events are
put into motion:

Routine...
(1) The woman buys the food.
(2) The woman makes the salad, prepares the vegetables, and makes
dessert.
(3) The woman prepares the meat for cooking, places it on a tray along
with the necessary cooking utensils and sauces, and takes it to the man
who is lounging beside the grill - beer in hand.

Here comes the important part:
(4) THE MAN PLACES THE MEAT ON THE GRILL.

More routine....
(5) The woman goes inside to organize the plates and cutlery.
(6) The woman comes out to tell the man that the meat is burning. He
thanks her and asks if she will bring another beer while he deals with
the situation.

Important again:
(7) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT
TO THE WOMAN.

More routine....
(8) The woman prepares the plates, salad, bread, utensils, napkins,
sauces, and brings them to the table.
(9) After eating, the woman clears the table and does the dishes.

And most important of all:
(10) Everyone PRAISES and THANKS HIM for his cooking efforts.
(11) The man asks the woman how she enjoyed 'her night off.' And, upon
seeing her annoyed reaction, concludes that there's just no pleasing
some women....
2 Likes #9
light it with your census paper
#10
kingy58
BBQ Rules
We are about to enter the summer and BBQ season. Therefore it is
important to refresh your memory on the etiquette of this sublime
outdoor cooking activity, as it's the only type of cooking a 'real' man
will do, probably because there is an element of danger involved.

When a man volunteers to do the BBQ the following chain of events are
put into motion:

Routine...
(1) The woman buys the food.
(2) The woman makes the salad, prepares the vegetables, and makes
dessert.
(3) The woman prepares the meat for cooking, places it on a tray along
with the necessary cooking utensils and sauces, and takes it to the man
who is lounging beside the grill - beer in hand.

Here comes the important part:
(4) THE MAN PLACES THE MEAT ON THE GRILL.

More routine....
(5) The woman goes inside to organize the plates and cutlery.
(6) The woman comes out to tell the man that the meat is burning. He
thanks her and asks if she will bring another beer while he deals with
the situation.

Important again:
(7) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT
TO THE WOMAN.

More routine....
(8) The woman prepares the plates, salad, bread, utensils, napkins,
sauces, and brings them to the table.
(9) After eating, the woman clears the table and does the dishes.

And most important of all:
(10) Everyone PRAISES and THANKS HIM for his cooking efforts.
(11) The man asks the woman how she enjoyed 'her night off.' And, upon
seeing her annoyed reaction, concludes that there's just no pleasing
some women....



sounds like one of our BBQs at the friends.....

no matter whos house we go to, the men all sit round the BBQ and the women sit round the table
#11
BBQs lmao the great british farce, just cook good food in the kitchen, I don't want a charred whatever it is or was looking thing thanks. Spend time in the garden with friends and a proper bonfire, sorted.

Edited By: Alfonse on Apr 18, 2011 20:47
#12
if im honest i like my food a bit burtn on a bbq, just not so much so that it only tastes of charcoal :p
#13
I cooked a shoulder of pork for 8 hours on mine last year, it tasted wonderful. Most people in this country don't 'bbq', they 'grill' - and badly :)

Google "pulled pork recipe" - It really is nice
#14
Tonight did not go as successful as planned, i couldn't get the briquettes to light, i had even bought one of the chimneys, tried a few times, no luck so i shoved it in the corner and threw an easy light pack on the rack.

It lit up and then seemed to cool pretty quick, i put the coals on one side and the food on the opposite side of the food grill.
Food was cooking really slow, so being impatient I put it above the coals, still slow, at that point i realized the chimney thing had finally worked and i had more grey charcoal, threy that on, still slow. It eventually cooked and in the last few min of cooking I realized where i went wrong, i did not open the air grill at the top which i was assuming was starving the coal of air and making it not bur correctly.
Anyway, when i finally got the food, it was not dry nor burnt, and was fully cooked, so i suppose i managed what i set out to achieve. I just need more practice and figure out this Chimney lark.

Alfonse
BBQs lmao the great british farce, just cook good food in the kitchen, I don't want a charred whatever it is or was looking thing thanks. Spend time in the garden with friends and a proper bonfire, sorted.


I am acually not too bad in the kitchen, and enjoy planning, preparing and trying new recipes, but even that can feel mundane at time, so i decided i would try learn just how to use the BBQ to the best of my ability. I enjoy being in the garden with my family, and it solves the problem of having to go in and cook, to me it's just using my current skills but basically a different medium. I have never been too good in the past...hopefully i will change.



sancho1983
I cooked a shoulder of pork for 8 hours on mine last year, it tasted wonderful. Most people in this country don't 'bbq', they 'grill' - and badly :)

Google "pulled pork recipe" - It really is nice


I will do ta, I am looking forward to the fun of trying beer can chicken, which seems to be a firm fav of BBQ-ers
#15
Rub the sausage between your hands and place on the bbq until it spits.
#16
transit
Rub the sausage between your hands and place on the bbq until it spits.


bet you say that to all the guys :)

Edited By: ants97 on Apr 18, 2011 23:15
#17
oO
transit
Rub the sausage between your hands and place on the bbq until it spits.
1 Like #18
Jerk recipe from levi roots

12 chicken wings
4 spring onions (green part only)
1 scotch bonnet chilli (seeds left in)
3cm piece of root ginger
2 tbsp fresh thyme leaves
100ml cider vinegar
3 tbsp runny honey
2 tsp ground allspice
1 tsp ground cinnamon
2 tbsp olive oil
Salt and pepper

Stick it all (excluding the wings obviously) in a food processor/blender, cover the wings with the mixture and leave to marinate through the day, although I generally do mine the night before.

I generally split the wings in to the wings and winglets if you see what I mean. That way it looks like there is more and they will cook a little quicker without burning.

Serve with oranges which have been quartered, dipped in brown sugar then bbqed.
#19
http://www.youtube.com/watch?v=k0PYZL8lMrA

Smoked Beef Brisket, the uploader seems to have loads of other recipes.
#20
Some nice recipes coming in, thank you for sharing

My effort this evening was a bit better the chimney worked first time, I was surprised at the amount of heat it kicked off.
I tried the indirect heat thing again, still seemed very slow, just moved the food directly above again. I made chicken satay, it turned out well.
#22



Snap, it's been a bit overcast last few days, and i needed a day when we were off and in earlier enough. Yesterday we had to have fish, so today is beer can chicken day too, I'll keep you informed
#23
when you cook burgers make sure you turn them often for even cooking!
The turn only once idea is bloody rubbish.. although realy only applies if you have decent burgers!
#24
Does the type of charcoal have a big impact on the taste? I bought a load from Asda when they were getting rid last summer but the food never seems to taste very smoky. I've seen Weber charcoal which is much more expensive. Is it worth it?
I used a diy brick built barby.
banned#25
Jetpac
when you cook burgers make sure you turn them often for even cooking!
The turn only once idea is bloody rubbish.. although realy only applies if you have decent burgers!


I think the turn only once idea is a guideline to make sure you don't turn it too soon and the burger falls apart. I've certainly had no issue only turning once if timed well.
banned#26
I always cook with the hood down, so turn once always works for me....can't be @ssed with that constant maintenance of open lid barbying it dries the food out to much or doesn't cook the chicken enough in the middle.


Edited By: slamdunkin on Apr 23, 2011 10:00
#27
deek72
Does the type of charcoal have a big impact on the taste? I bought a load from Asda when they were getting rid last summer but the food never seems to taste very smoky. I've seen Weber charcoal which is much more expensive. Is it worth it?
I used a diy brick built barby.


If you want smoky then you really need to put on soaked woodchips (weber do some) and have a lid.

@Skellysgirl - I'm a little concerned about keeping it hot enough for long enough, when I did the pulled pork I put lit coal on top of unlit coal and added more every couple of hours or so, this was fine as it needed cooking at 120 degrees or so for hours and hours. But it really needs to be at 160-180 for the chicken, for 2 hours.

Got people coming round at 5, might start it real early and then just keep it warm :)
#28
deek72
Does the type of charcoal have a big impact on the taste? I bought a load from Asda when they were getting rid last summer but the food never seems to taste very smoky. I've seen Weber charcoal which is much more expensive. Is it worth it?
I used a diy brick built barby.

Was discussing this on a thread yesterday, I find the asda briquettes are hard to get started and then as soon as they go grey they start to cool down quite quick, someone suggested mixing in lump wood charcoal and some briquettes. Asda sell the weber stuff but yes it is expensive, and if you plan on doing a lot of bbqing then it's not to great value. I am gonna hunt around for a big bag of lumpwood.
master_chief
Jetpac
when you cook burgers make sure you turn them often for even cooking!
The turn only once idea is bloody rubbish.. although realy only applies if you have decent burgers!


I think the turn only once idea is a guideline to make sure you don't turn it too soon and the burger falls apart. I've certainly had no issue only turning once if timed well.



I flip like a wally, I'm impatient and if I'm flipping, i feel like I'm doing something...must try to stop


sancho1983
deek72
Does the type of charcoal have a big impact on the taste? I bought a load from Asda when they were getting rid last summer but the food never seems to taste very smoky. I've seen Weber charcoal which is much more expensive. Is it worth it?
I used a diy brick built barby.


If you want smoky then you really need to put on soaked woodchips (weber do some) and have a lid.

@Skellysgirl - I'm a little concerned about keeping it hot enough for long enough, when I did the pulled pork I put lit coal on top of unlit coal and added more every couple of hours or so, this was fine as it needed cooking at 120 degrees or so for hours and hours. But it really needs to be at 160-180 for the chicken, for 2 hours.

Got people coming round at 5, might start it real early and then just keep it warm :)


I'm gonna start at 3 i think, chicken is in the fridge may take it out a little earlier to get to room temp. I worry about the heat thing too, just gonna try dropping a few extra briquettes about half way through
#29
deek72
Does the type of charcoal have a big impact on the taste? I bought a load from Asda when they were getting rid last summer but the food never seems to taste very smoky. I've seen Weber charcoal which is much more expensive. Is it worth it?
I used a diy brick built barby.

Deem if you have a look at the thread mentioned here




It has a load of info in regards to decent bbqs, I would never have dreamed of spending so much but the webers seem highly rated
#30
sancho1983
deek72
Does the type of charcoal have a big impact on the taste? I bought a load from Asda when they were getting rid last summer but the food never seems to taste very smoky. I've seen Weber charcoal which is much more expensive. Is it worth it?
I used a diy brick built barby.


If you want smoky then you really need to put on soaked woodchips (weber do some) and have a lid.

@Skellysgirl - I'm a little concerned about keeping it hot enough for long enough, when I did the pulled pork I put lit coal on top of unlit coal and added more every couple of hours or so, this was fine as it needed cooking at 120 degrees or so for hours and hours. But it really needs to be at 160-180 for the chicken, for 2 hours.

Got people coming round at 5, might start it real early and then just keep it warm :)


Yeah, I'm sure a lid would help but it's a bit difficult with the diy brick barby. Might have a look and see if I could maybe concoct some sort of aluminum lid myself.
#31
Loving all the BBQ recipies.

Just a quickie. When doing things like good old chicken drumsticks (for kids and nana's that don't like sauces / appreciate good flavours). Get a cheap spray bottle and fill with apple juice. When sprayed on the chicken, give it the caramelised look without any fancy sauces. Simple idea
#32
deek72
sancho1983
deek72
Does the type of charcoal have a big impact on the taste? I bought a load from Asda when they were getting rid last summer but the food never seems to taste very smoky. I've seen Weber charcoal which is much more expensive. Is it worth it?
I used a diy brick built barby.




If you want smoky then you really need to put on soaked woodchips (weber do some) and have a lid.

@Skellysgirl - I'm a little concerned about keeping it hot enough for long enough, when I did the pulled pork I put lit coal on top of unlit coal and added more every couple of hours or so, this was fine as it needed cooking at 120 degrees or so for hours and hours. But it really needs to be at 160-180 for the chicken, for 2 hours.

Got people coming round at 5, might start it real early and then just keep it warm :)


Yeah, I'm sure a lid would help but it's a bit difficult with the diy brick barby. Might have a look and see if I could maybe concoct some sort of aluminum lid myself.

Could you maybe modify a barrel?

It Would give you the height to cook tall things like chickens, maybe there some tutorials across the net if anyone has modded theirs?

Or maybe buy some sort of bell shaped concoction which you just put over the food


Edited By: skellysgirl on Apr 23, 2011 10:35
#33
skellysgirl
deek72
Does the type of charcoal have a big impact on the taste? I bought a load from Asda when they were getting rid last summer but the food never seems to taste very smoky. I've seen Weber charcoal which is much more expensive. Is it worth it?
I used a diy brick built barby.

Deem if you have a look at the thread mentioned here




It has a load of info in regards to decent bbqs, I would never have dreamed of spending so much but the webers seem highly rated


Only problem is that my 'diy' barby ended up costing about £300! Not sure if swmbo would be impressed if I bought another :D



http://i867.photobucket.com/albums/ab238/deek72uk/IMAG0057.jpg

http://i867.photobucket.com/albums/ab238/deek72uk/IMAG0058.jpg
#34
Could you maybe brick over one of them and put a door on it?

I think they are called smokers

Edited By: skellysgirl on Apr 23, 2011 10:50: Add link
#35
skellysgirl
Could you maybe brick over one of them and put a door on it?

Actually you've just given me a brainwave! I'm sure I could just cut a sheet of aluminium or tin, and fold it just to rest on the one with the wood around it,(well, either of them for that matter) with the fold covering the front. Thanks skellysgirl! Brb, off to measure up :D

Edited By: deek72 on Apr 23, 2011 10:52
#36
I've just bought some mesquite wood chips from homebase, only 4 quid with their 20% off
#37
They're on! Will get up pics soon
#38
I'm only doing one, it's not on yet, waiting for the chimney which is supposed to make it faster, but takes ages to get to work
#39
I struggled with my chimney, found that burning 2 sheets of paper and then adding another 2 after 5 minutes works. Well it worked today.

I've managed to keep it at 160 or so for the last hour, just lighting the chimney to add the next load.
#40
sancho1983
I struggled with my chimney, found that burning 2 sheets of paper and then adding another 2 after 5 minutes works. Well it worked today.

I've managed to keep it at 160 or so for the last hour, just lighting the chimney to add the next load.


It just burns the paper to ash, and then that's it nothing else happens, it's about the third attempt at the moment

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