Billy Bunter's BBQ Thread

[billybunter]

With the summer arriving (in Europe at least):) many folks will be getting their barbies out. I'm looking for tips and recipes. Here's one of my favs.

Two whole trout with the flesh sliced not to deep, sprinkle with freshly ground black pepper and almonds cook until the flesh is so soft it melts in the mouth.;)

[tabler]

Nice thread billy, heres one for you-when you have finished cooking and the barbie is dying down get a banana, stab it with a knife, wrap it in tinfoil and throw it on, open another beer, drink beer.
Retrieve banana unwrap and serve with cream or ice cream.

[tabler]

Farowt is the man for this thread, he's a retired head chef.
Come on mate give us all some top tips.

[billybunter]

Nice thread billy, heres one for you-when you have finished cooking and the barbie is dying down get a banana, stab it with a knife, wrap it in tinfoil and throw it on, open another beer, drink beer.
Retrieve banana unwrap and serve with cream or ice cream.

I like to get a couple of spuds wrap the buggers in tinfoil and let them bake. When done slice open and add what you like. I add strong cheddar and chilli sauce.:)

[billybunter]

Our Australian cousins should have a few good 'un's

[tabler]

Bloody hell guys, come on this thread could be a beauty!

[scoundrel]

Per skewer:

4 tiger prawns
4 wedges of fresh lime, skin on.
Plenty of sweet chilli sauce.

Thread the prawns and the lime segments onto the skewer alternately. Coat them in sweet chilli sauce and cook them on the barby. I find two minutes a side is plenty enough, might well need less.

Seperate sweet chilli sauce and lime juice make good dips.

Delicious.

[charliedog]

I love to smoke animal parts on my grill. Here's a 10 lb. pork shoulder:

Brine overnight:

http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC04443.jpg


dry rub:

http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC04451.jpg

Smoke for 10 hours:

http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC04474.jpg


I also like to do whole chickens (with chicken sausage):

http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC04404.jpg

http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC04405.jpg


...and now I'm really fucking hungry!

[billybunter]

I must say charlie that looks damn good!

[charliedog]

thank you billy (and all non vaginaterians)

I enjoy the whole process, and I drink beers the whole time

here's the inside of the chicken...done right, it pulls apart:

http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC04406.jpg

[scoundrel]

Of course its easy and cheap enough to buy the stuff. But when I have time I prefer to make my own: like all these things its always better than shop-bought and you can tweak the recipe to suit your own tastebuds.

You will need:

1.5lb (700g) of fresh tomatoes, chopped. Also 1/2 pint (225ml) of tomato juice, preferably natural without vinegar or other rubbish (alternatively, two 400g tins of chopped tomatoes will do fine and is a great labour-saver).

One large onion.
One tablespoon of black treacle/molasses
Three tablespoonfuls/45ml of Worcestershire Sauce (I use Lea & Perrins, which is also sold in America). Vegetarians might try dark soy sauce as an alternative.
Garlic or herbs (I use garlic: about four cloves)
Optional: Part of a really hot chilli pepper.
Salt and pepper to taste.

Peel the onion and garlic.
Chop the tomatoes and onion as fine as you can. Ditto chilli if using.
Splatter the garlic with a damn great big mallet and remove the green bit from the middle.
Shovel all ingredients into a large pan and boil until the sauce is thick, pulpy and ready to use. Don't walk away! You need to stir it or it will stick to the pan and burn. This bit takes 5-10 minutes.

Voila! serve it hot or cold, as preferred.

NB: It keeps in the fridge for 3-4 days. Alternatively, you can freeze it.

[billybunter]

Read the weather forecast just now. Rain on its way to Ireland on Sunday:( I'm sure most parts of Britain will be affected too.:( Time to get the barbie lit.:) tonight chicken breasts stuffed with black pudding and dressed with a homemade mustard sauce. I use Colman's English (powdered) as the chicken nears the end of it's journey:D make your mustard, I add fresh chilli and chives. Then spread on the chicken and cook very quickly. Or you can just add at your leisure

[MaxJoker]

Did start my own frankly quite brilliant thread about BBQ recipes roughly this time last year , but it was deleted :(

Sorry just had to take a moment and compose myself , the wound still runs pretty deep :(

Still it`s great to see another one up , also time for me to contribute :D

Especially as i've just about recovered from the shock of learning Billybunter is particular to a nice bit of fish , and that Scoundrels recipe contains more vegetables in it than the front bench :eek:

So i shall now divulge my own meaty preference and method , as in with BBQ there`s no real recipes merely individual methods :cool:


First off jack in (But not literally) ANY other kind of meat and choose Pork !

http://img249.imagevenue.com/loc588/th_94204_Pig1_123_588lo.jpg (http://img249.imagevenue.com/img.php?image=94204_Pig1_123_588lo.jpg)

Then once you've chosen pork chose your cut

http://img221.imagevenue.com/loc159/th_94211_pig2_123_159lo.jpg (http://img221.imagevenue.com/img.php?image=94211_pig2_123_159lo.jpg)


Hah hah only kidding, as of course when i say choose i mean USE this one

Pork Collar

http://img223.imagevenue.com/loc39/th_94212_pig3_123_39lo.jpg (http://img223.imagevenue.com/img.php?image=94212_pig3_123_39lo.jpg)


Then put those lovely cheap and boneless thickly cut slices into this combined mixture (Measurements i leave up to personal taste) , only make sure you've stabbed your slices a few times as that helps the marinade

Puree
Ketchup
Worcester sauce
Soy sauce
Mustard
Honey
Cider vinegar
Pepsi max
Pepper
And if you want it a bit fancy chuck in some star anise and five spice


Anyway leave the whole thing overnight in the fridge (Unless like mine it`s full of beer in which case place the vat of meat near an open freezer door) and then next morning heat up one of these

http://img207.imagevenue.com/loc340/th_95003_Grill_123_340lo.jpg (http://img207.imagevenue.com/img.php?image=95003_Grill_123_340lo.jpg)

Get it a nice even temperature , then most importantly of all delegate the cooking of it to someone who needs the practice

http://img241.imagevenue.com/loc498/th_95006_1343-sexy-barbecue-girl_123_498lo.jpg (http://img241.imagevenue.com/img.php?image=95006_1343-sexy-barbecue-girl_123_498lo.jpg)


See i`m all for equality me ;)


PORK
http://img181.imagevenue.com/loc185/th_94214_pork-pack-01_123_185lo.jpg (http://img181.imagevenue.com/img.php?image=94214_pork-pack-01_123_185lo.jpg)

Don`t leave home without it

:D

[tabler]

Wow GS, that marinade sound 'different':eek: can you describe the taste and be a little more specific with quantities please?:)
Thanks mate.

[MaxJoker]

Wow GS, that marinade sound 'different':eek: can you describe the taste and be a little more specific with quantities please?:)
Thanks mate.

Describe the taste ? , well it tastes just like traditional BBQ

As in it has a strong tomato foundation flavour , defty undercut with a snazzy but not over powering hotness (Thanks mustard/pepper) , which links arms with the sharp vinegar and friendly WS/SS, before embracing the honey and falling through the Pepsi pillow and into the super moist still porky meat texture bed !

How`s that ?


Plus if you whack up the heat for a few minutes towards the end ,the outside turns crispy and extra sweet giving you that much sort after burned heaven lip smearing/smacking taste :cool:

BBQ A`LA GreenSkull

Puree = One jar double concentrate
Ketchup = Third of a bottle
Worcester sauce = Roughly seven tablespoons
Soy sauce = Three tablespoons
Mustard = Some use powder i don`t ,so four heaped tablespoons
Honey = Roughly third of a jar
Cider vinegar = Ten tablespoons
Pepsi max = Use just enough to thin out mixture (Tip this is the best ingredient to make the always tender Pork Collar even more tender)
Pepper = Personal taste , but i tend to use quite a bit maybe one and a half tablespoons !

And if you want it a bit fancy chuck in some :D

Star anise , this makes it have a quite nice slight liquorish aftertaste = Add six whole ones to finished mixture

Or

Five spice , for those who fancy a more Chinese style of BBQ sauce = Two tablespoons

Either way make sure someone else cooks it , that way YOU the actual culinary creator can rest / drink and take in the sights

http://img252.imagevenue.com/loc183/th_03534_A1_123_183lo.jpg (http://img252.imagevenue.com/img.php?image=03534_A1_123_183lo.jpg)

Oh and don`t worry the meats so juicy even she can`t ###k up the cooking of it

http://img254.imagevenue.com/loc547/th_03535_A2_123_547lo.jpg (http://img254.imagevenue.com/img.php?image=03535_A2_123_547lo.jpg)

Bake about one hour over a slow even medium heat

http://img34.imagevenue.com/loc843/th_04311_BastingBBQ_Full_123_843lo.jpg (http://img34.imagevenue.com/img.php?image=04311_BastingBBQ_Full_123_843lo.jpg)

JOB`S A GOOD`UN

[blast from the past]

BBQ Turkey

Wood for smoking - maple

The rub
- sweet paprika
- cayenne
- black pepper
- maple sugar (or brown)
- garlic powder
- onion powder
- dry mustard
- celery salt

Mop sauce
- maple syrup and melted butter
(apply after your rub has set when you change your smoke pouches)

[imtrying]

Read the weather forecast just now. Rain on its way to Ireland on Sunday:( I'm sure most parts of Britain will be affected too.:( Time to get the barbie lit.:) tonight chicken breasts stuffed with black pudding and dressed with a homemade mustard sauce. I use Colman's English (powdered) as the chicken nears the end of it's journey:D make your mustard, I add fresh chilli and chives. Then spread on the chicken and cook very quickly. Or you can just add at your leisure

As good as that sounds, I have to ask: "What is black pudding"? Is it sweet, like a chocolate pudding, 'cause that might be an interesting taste combo. :confused:

[tabler]

As good as that sounds, I have to ask: "What is black pudding"? Is it sweet, like a chocolate pudding, 'cause that might be an interesting taste combo. :confused:

Black pudding is boiled pigs blood in a length of intestine held together by a cereal based addetive, left to cool and congeal and eaten cold or hot in circular slices usualy served with breakfast:cool:

Fancy trying it?;)

(In some parts of the country its called blood pudding))

[imtrying]

Thanks for the info, tabs. I think I'll stick with chocolate or butterscotch.

[tabler]

Thanks for the info, tabs. I think I'll stick with chocolate or butterscotch.

No no im, sorry Ive explained badly, its not that kind of pudding its savoury.
You would eat it with eggs and bacon etc (actually its very nice with prawns and scallops done on the barbie)

[Estreeter]

The BBQ is an integral part of Aussie culture.
The secret is, never ever buy meat from a supermarket, go to a butcher and have the meat cut there and then, use it the day or night of the BBQ, fresh is always the best. The thing I do is never overdo it with to many different meats.
My personal favorite is any red meat or pork.

I've tried this before,
Marinate for 12 Hours (Minimum)

Oysterblade Steak (Select required number of pieces to serve)

4 medium Cloves of Garlic (use of garlic crusher desirable)

(Big Thumb) Green Ginger (Peeled)

4 Dessertspoons Curry Powder (Vindaloo preferred for this recipe)

Chillies (4 or 6 or 8) – Your call re the “burn factor” (More Chillies = more burn in and OUT!)

½ Cup ONLY Brown Vinegar

200 ml Soy Sauce

200 ml Claret Wine

Soften Steak with meat mallet
Place all ingredients into a very large Screw top Glass Jar (4 litre sized).
Place in refrigerator.
Rotate and end-for-end ingredients every 4-6 Hours.

(By using Vindaloo Curry, steak will turn Curry colour over the marinating period)

WARNING – This is a “fiery” recipe – how much “fire” depends on the number of Chillies used.

[avidfan]

Black pudding is boiled pigs blood in a length of intestine held together by a cereal based addetive, left to cool and congeal and eaten cold or hot in circular slices usualy served with breakfast:cool:

Fancy trying it?;)

(In some parts of the country its called blood pudding))

around the black country its also called pigs pudding, theres a butcher in brownhills who pigs pud is the best in the country and has won loads of awards! decent pigs pud also has leek and fat in it and its fookin lovely. if it was made in france or italy it would be a posh sausage that all those poncy chefs use!

[billybunter]

As good as that sounds, I have to ask: "What is black pudding"? Is it sweet, like a chocolate pudding, 'cause that might be an interesting taste combo. :confused:

I'm sure you must have a version of this in the USA? The Germans call it blood sausage, in Britain and Ireland we call it black pudding. You can get white pudding which is the same as black but minus the blood.:)

[blast from the past]

Hot Bacon Mustard Slather

1/8 cup bacon drippings (grease)
1 cup dijon mustard
1/4 cup brown sugar
1.5 tbsp lemon juice
1.5 tbsp red wine vinegar
(recipe calls for red wine, but I prefer cider vinegar)
1/2 teaspoon dry mustard
1/8 cup honey
1/4 teaspoon cayenne pepper

heat on stove and whisk untill blended

Works great on BBQ pork, just slather it on, but don't try this with direct
heat unless you want to make a burnt offering to the BBQ gods!
Play around with the amount of each ingredient to fit your taste
(I cut the amount of vinegar and notch up the cayenne, but that's just me)
also works great as a condement on burgers and hot dogs.

[Estreeter]

One of the tastiest meats for a BBQ are Cevapcici(e)
A small spicy sausage
http://img250.imagevenue.com/loc223/th_52035_cevapcici_123_223lo.jpg
Don't know if you can buy them at butchers elsewhere in the world.
Look up for recipies, well worth it. One of those foods where you can't stop at one, or 10 for that matter:)

[risen]

Question for Estreeter:

Please can you explain what cut an oysterblade steak is? Not a description I am familiar with here in the UK.

I definitely want to try out your marinade exactly as described and would like to duplicate it right down to the correct piece of steak.

[Estreeter]

Question for Estreeter:

Please can you explain what cut an oysterblade steak is? Not a description I am familiar with here in the UK.

I definitely want to try out your marinade exactly as described and would like to duplicate it right down to the correct piece of steak.
http://img7.imagevenue.com/loc753/th_67357_beef_Oyster_Blade_SteakRound_123_753lo.jp g
Alternative names:
flat iron steak, boneless blade steak
Hope That helps

[risen]

Thanks very much for that Estreeter.

Just had a trawl around using flat iron steak as the search and one of the alternative names was Chuck Clod Top Blade, chuck and clod being terms that I recognise here.

Don't know if any other members have the same experience but I find even the best recommended butchers want to sell you only what they have on display, their own special cuts.

[tabler]

Heres a honey and mustard dressing, it works as a salad dressing, a baste on to pork or a sauce on to poached fish:)

2 tbsp Dijon mustard
1 tbsp honey
4 tbsp white wine vinegar
Salt and course ground pepper
150ml extra virgin olive oil

Whisk in the olive oil last to make a nice thick dressing

Store in the fridge but serve at room temperature:cool:

[risen]

I suppose that accompaniments are fairly important to a successful BBQ session.

I picked up these two salsas on the internet a couple of years ago. They work well and I also tried one with both avocado and mango which was even better, quite tropical.


Hot salsa
1 small mango, peeled and diced
1 red pepper, deseeded and finely chopped
8 cherry tomatoes, quartered
1 red onion, finely chopped
pinch of sugar
1 red chilli, deseeded and finely chopped
1 tsp extra virgin olive oil
2 tbsp rice vinegar
grated zest and juice of 1 lime
sea salt and black pepper
coriander to garnish

To make the salsa, mix together the mango, red pepper, tomatoes and onion. Add the sugar, chilli, vinegar, oil and the zest and juice of 1 lime. Mix thoroughly and leave to stand for 30 minutes.

Burrastow House Hotel salsa
1 ripe avocado, cubed
1 lime, juice only
2 tbsp freshly chopped coriander
1 red onion, peeled and finely chopped
3 tomatoes, finely chopped
1-2 red chillies, deseeded and very finely chopped
1-2 tbsp olive oil

Making the salsa: Mix together the avocado, coriander, onion, tomatoes and chillies, season with salt and pepper, add the juice of the lime and 1-2 tbsp olive oil. Cover and put to one side.

[brianwp]

Thanks very much for that Estreeter.

Just had a trawl around using flat iron steak as the search and one of the alternative names was Chuck Clod Top Blade, chuck and clod being terms that I recognise here.

Don't know if any other members have the same experience but I find even the best recommended butchers want to sell you only what they have on display, their own special cuts.

I've grilled flat iron steaks, and they're great..considered now by some to be the absolute best cut of steak. But you need to find a butcher that knows how to cut it, or can get it. It used to be a cheap cut from the shoulder, a chuck top blade steak, that was tough as hell. That's because of the connective gristle that runs through the middle of it. But in 2002 the University of Nebraska figured a way to cut the gristle out of the middle, leaving two tender, well marbled steaks, and still relatively unexpensive, compared to the tenderloin or ribeyes. Be careful not to overcook it.

[tabler]

When I BBQ I normaly have 3 on the go, 1 for beef, 1 for pork and I always have kippers on one (I have loads of clients round)
Now what I have noticed is that many people wont have kippers because they give them heartburn. Now my uncle worked at Hartlepool fish key and gave me this tip!
After eating kippers, eat a slice of jam & bread.
Now believe me this really does work!

[billybunter]

Never suffered heartburn after kippers, but i'll pass that tip on tab. Another fav of mine is rabbit. Most butchers don't stock it these days, so I have to get my own. Don't want to offend anyone but I do like to hunt & fish, but only kill what I will eat.

[tabler]

Never suffered heartburn after kippers, but i'll pass that tip on tab. Another fav of mine is rabbit. Most butchers don't stock it these days, so I have to get my own. Don't want to offend anyone but I do like to hunt & fish, but only kill what I will eat.

Yeah I shoot Rabbit and Pidgeon on my own land and baste them for cooking on the BBQ usually killed and prepared the night before.

[brianwp]

I've always loved hunting myself, and game meat. Like billy I never waste any, only shoot what you're going to eat. Never really barbequed any, though, sounds good, tabler. When you say "pidgeon", do you mean something similar to mourning doves? Or really squab?

[tabler]

Im sorry brian Im not sure. Pidgeons are Dove like, I just asumed they where all over the world.
I only shoot and eat Wood Pidgeon. Oh and Ive just found out its not spelt with a d:rolleyes:

[brianwp]

Maybe we should start a hunting and fishing thread! Whaddya think?

[billybunter]

I'm going fishing of Galway bay next week. Hope to get some gurnard & ling.

[Estreeter]

Maybe we should start a hunting and fishing thread! Whaddya think?
How about, "Hunting, Fishing and Camping Experiences"

[tmee2000]

I've always loved hunting myself, and game meat. Like billy I never waste any, only shoot what you're going to eat. Never really barbequed any, though, sounds good, tabler. When you say "pidgeon", do you mean something similar to mourning doves? Or really squab?
Squab is young domestic pigeon. They are all worth shooting though.

[tmee2000]

BBQ Lamb
Moving along from Brian's pigeons.
Normally I like leg of lamb but this is better on the Barbie~

Butterflied lamb shoulder (that's off the bone)
Marinate it with olive oil, garlic, fresh rosemary, black pepper, lemon juice. Mash 'em all up together.
It only needs marinating for about 30 mins. Most recipies seem to talk about 2-3 hours, I don't agree with that at all, it's too long for quality meat like this.

This is all done on the grill, not the hotplate. The usual thing- when you fire the barbie up give it time to get nice and hot, then throttle it back before you put the meat on.

Because the lamb is fairly flat it only takes about 45 mins on the BBQ, 20-25 mins a side. If it starts to char up a bit you might want to turn it, I prefer not to. It's a fairly big piece of meat so it's easier not to. Baste it with the marinade, springs of rosemary are great for that. Just dip them in the marinade and brush on the meat.

Give it a good 30mins to rest in a warm place. That's important. No bones so it's easy to carve. No need for sauce or gravy, just use the pan juices. If you're like me you'll go for some mustard with it.

Potatoes go well because you can do them on the hotplate. Peas are always great with lamb. Spanish onions- slice them because then they caramalise and get nice and sweet. Anything else you might fancy. Couscous is great because you can throw all this in with it.

If you want wine with it- Shiraz. Australian, of course. We love our lamb.

This is actually a butterflied leg, which you can do this way as well but I think the shoulder would work better. I don't bother with skewers, you can see how easy it is to carve.
http://img102.imagevenue.com/loc496/th_68740_600275_L2_123_496lo.jpg (http://img102.imagevenue.com/img.php?image=68740_600275_L2_123_496lo.jpg)
One shoulder would serve 6-8 people.

[tmee2000]

Rump Steak
My butcher has great rump. For the BBQ the meat down here is usually sliced too thin, I like it about an inch and a half thick.
Brush it lightly with olive oil and crushed garlic, and give it some black pepper.
On the grill not the hotplate, same as above, let it get hot then reduce the heat.
I like it medium-rare which is 4-5 mins each side. No need to keep turning it: 4-5 mins on one side, then 4-5 mins on the other. Done. Let it rest for at least 10mins in a warm place. When you do that make sure any juice can drain away from the meat otherwise it can get tough.

[minky951]

Nice thread billy, heres one for you-when you have finished cooking and the barbie is dying down get a banana, stab it with a knife, wrap it in tinfoil and throw it on, open another beer, drink beer.
Retrieve banana unwrap and serve with cream or ice cream.

Yep, this is a fantastic BBQ dessert. To perfect this I have took the trouble to split the banana lengthways and sprinkled in some brown sugar before wrapping in tin foil. A couple of mins max, laid directly on the dying embers is all that is needed. When opened you've got a hot banana split with a caramelised centre, a total hit with the ladies when served with icecream.

For an added twist, you can also spash in a few drops of dark Jamaican rum that will "flambe" the fruit whilst cooking, mmm!!

[brianwp]

Rump Steak
My butcher has great rump.

Well, that's wonderful. I hope you both will be very happy together! :rolleyes:

[tabler]

I BBQ'ed on my boat on Sunday Evening and basically you cant really have an open flame sitting on 1000s of gallons of deisel fuel so it has a built in electric griddle on the top deck. Now while it was nice cooking outdoors I always feel its just not the same as a charcoal BBQ anyone else think this? or anyone use gas ones and prefer them?

[tmee2000]

Well, that's wonderful. I hope you both will be very happy together! :rolleyes:
Now if only...
http://img173.imagevenue.com/loc214/th_82294_jl_33691_jo_123_214lo.JPG (http://img173.imagevenue.com/img.php?image=82294_jl_33691_jo_123_214lo.JPG)

[billybunter]

Hot weather is coming my way, so time to get those coals fired up! A mate gave me a fresh duck, so i'm going to experiment. Btw, apologies to all you veggies and morrissey fans, meat is not murder when you catch it and eat it!!

[charliedog]

I BBQ'ed on my boat on Sunday Evening and basically you cant really have an open flame sitting on 1000s of gallons of deisel fuel so it has a built in electric griddle on the top deck. Now while it was nice cooking outdoors I always feel its just not the same as a charcoal BBQ anyone else think this? or anyone use gas ones and prefer them?


sounds like a nice boat.


I use gas 99% of the time, even when I'm smoking. Charcoal is fun for the pyro in me, but it's inefficient vs. gas. gas > charcoal > electric

If I want to add any flavor, I'll add some wood chips or chunks.

[tabler]

Thanks charlie its a 2002 Sunseeker Manhattan 74 called Lucky Lady, shes my pride and joy.

Now I never thought of adding wood chips to a gas barbie yet looking back through the posts it seems very popular with our American cousins (Ive noticed hickory seems pretty popular).

[charliedog]

Thanks charlie its a 2002 Sunseeker Manhattan 74 called Lucky Lady, shes my pride and joy).


wow, that's quite a ship! where do you keep it docked?



Now I never thought of adding wood chips to a gas barbie yet looking back through the posts it seems very popular with our American cousins (Ive noticed hickory seems pretty popular).


hickory, mesquite, apple, pear woods all work. one of my favs is to add some wood smoke to my grilled rack of lamb...(mouth watering)

[tabler]

Scarborough, if your ever in the area you are more than welcome aboard!

How do you do this? surely the wood chips just set on fire and burn the food, it is something I would like to try if I could get it right.

[charliedog]

Scarborough, if your ever in the area you are more than welcome aboard!

How do you do this? surely the wood chips just set on fire and burn the food, it is something I would like to try if I could get it right.

It's essential that the chips don't catch on fire.

I use these little metal trays:

http://i294.photobucket.com/albums/mm95/s4cabriolet/weber20small20tray20bbq.jpg

and a wireless digital thermometer like this:

http://i294.photobucket.com/albums/mm95/s4cabriolet/51QDQBFCR0L.jpg

[brianwp]

Hey, Eric...first of all, yes, the charcoal is better than the gas, but more of a hassle. I use gas most all of the time. And you can put the wood chips in a pan, like charliedog said, or they make these little steel boxes with holes in the lid for that purpose. But the trick is...you soak the wood chips in water for a while before you cook. The wood chips won't burn, just smoke. And if you need some wood chips, I've got a cabinet shop, we've got scads of them!:rolleyes:

[blast from the past]

BBQ Burgers

3 lbs regular ground beef
4 tbsp softened butter
3 cloves minced garlic
1 tbsp fresh chopped parsley
1 tbsp worcestershire sauce
1 tbsp dijon mustard
pinch cayenne pepper
salt & freshly ground black pepper
dash of hot sauce

(recipe calls for 1 finely chopped onion, but I like to fry mine in bacon grease
and put them on top. I also like to add some finely ground bacon to the burgers, but that's not in the recipe)

Just mix ingredients in a bowl and form into burger patties.

[blast from the past]

Smoke Pouches

If you don't have a charcoal grill or a smoke box you can make a "smoke pouch" with aluminum foil. Soak the wood in water then place in the center of a double layer of aluminum foil, fold over the foil and seal the ends tightly then poke holes in both sides with a fork (more holes = more smoke)

Place pouch on direct heat side of grill, (right on the burner) and put meat on indirect side of grill.

The trick is to get the grill hot enough to light the wood but not to hot for good BBQ, place some unsoaked wood in the pouch to help get the soaked wood going and crank the heat to high, when the pouch starts to smoke turn the heat back.

Wood for smoking

-hickory, for pork and chicken
-maple, good for pork
-apple, works with pork
-oak, for beef
-mesquite, also for beef

you will know if you have gotten good smoke when you get a smoke ring (when you cut into the meat there should be a pink ring just under the crust)

[charliedog]

I like to smoke my own salmon too, any oily fish works. The trick is keeping the heat to a minimum while making a good amount of smoke.

[tabler]

A little resurrection of billys thread:cool:, Our American friends have been recommending smoking (on the BBQ:rolleyes:) Well today I discovered that Aldi are selling packs of the woodchips Hickory soaked in Bourbon and also the foil trays. I bought some, and IF we get another decent day this year I shall let you know how things turn out, meanwhile visit your local Aldi because they were going fast here.

[charliedog]

alright, so it's not barbecue...but I made some tasty chow and thought I should tease you all.


shitake mushrooms and shallots (w/fresh parsley)- tender and buttery
http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC045581.jpg


brussel chips - lite and crispy

http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC045591.jpg


and a whole baked chicken
http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC045601.jpg
http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC045621.jpg
http://i294.photobucket.com/albums/mm95/s4cabriolet/DSC045691.jpg


all this cost $15. I'll get 2-3 meals out of it, then make a pot of chicken soup out of the leftovers and the carcass. The soup will give me another 4-6 meals.

Why do so many low income families eat fast food?

[billybunter]

Calling all barbie fans;) It's getting near that time of year again:thumbsup: I'm going to give mine a spring clean tomorrow, and might fire it up and cook some steak:) All recipies/tips welcome!

[dbailey]

Smoke Pouches



Wood for smoking

-hickory, for pork and chicken
-maple, good for pork
-apple, works with pork
-oak, for beef
-mesquite, also for beef

you will know if you have gotten good smoke when you get a smoke ring (when you cut into the meat there should be a pink ring just under the crust)

I have just checked my wood locker.

I have MDF and 5mm plywood

Which will be best for tesco value burgers and sausages, thx.:D

[originalsman]

2-4 turkey legs or thighs

Worchestershire sauce
2 T sugar
2 T kosher salt
1 T onion powder
1 T black pepper
1/4 Tsp cayenne pepper

Loosen the skin of the leg or thigh with your finger. Pour Worcestershire sauce over meat, allowing it to get under the loosened skin. Mix dry ingredients, and apply liberally over meat, also allowing some to get under the skin. I like to let them sit overnite, and then smoke these for several hours on a wood smoker, but you can apply the seasoning and put them right on your grill! For legs, about 7 minutes per side, using four "sides" of a leg. For thighs, put skin side down for 7 minutes, then flip and cook another 23 minutes on medium to high heat. Make sure to poke with fork. If juice is clear, it is done. If there is any color at all, cook longer!

[charliedog]

Oops, I put this in the Junk Food thread but it belongs here

Twin 8 lb. pork shoulders, smoked for 6 hours, baked in the oven for 4:

http://ist1-4.filesor.com/pimpandhost.com/1/_/_/_/1/1/6/y/j/16yj1/IMG_1090_0.jpg (http://pimpandhost.com/image/16338179-original.html)

[blueballsdc]

A little resurrection of billys thread:cool:, Our American friends have been recommending smoking (on the BBQ:rolleyes:) Well today I discovered that Aldi are selling packs of the woodchips Hickory soaked in Bourbon and also the foil trays. I bought some, and IF we get another decent day this year I shall let you know how things turn out, meanwhile visit your local Aldi because they were going fast here.

If you aren't cooking low and slow and using wood then it isn't proper barbeque.

Anything else is grilling, not barbequing.

:p

:D


Charliedog: that looks really good.

[originalsman]

The best thing I have found to shred these is a Ro-Man pork puller. It goes on the end of a power drill and shreds them very fast. Sorry I dont have a picture, but Ro-Man makes an easy event of shredding pork. (I do not work for, nor receive any compensation from this business. I just really like the product!!)

[blueballsdc]

The best thing I have found to shred these is a Ro-Man pork puller. It goes on the end of a power drill and shreds them very fast. Sorry I dont have a picture, but Ro-Man makes an easy event of shredding pork. (I do not work for, nor receive any compensation from this business. I just really like the product!!)

I'm a purist and have always believed that pulling pork should be done by hand. However if using a machine works for pulling your pork then go for it.



I in no way intended my statement to sound so sexual.

[tabler]

Me BBQing last night....Oh yeah, typical English barbie.:mad:

http://img208.imagevenue.com/loc212/th_635469268_MeBBQingwhenpissingdown_123_212lo.jpg (http://img208.imagevenue.com/img.php?image=635469268_MeBBQingwhenpissingdown_12 3_212lo.jpg)