The BBQ thread: 2019 thread bump p.9

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abcd
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PostRe: The big barbecue thread
by abcd » Mon Apr 13, 2015 5:18 pm

Frank wrote:We've got both. Gas BBQ that we've had for years, and we built a brick one the other year along with a new patio for more social BBQs. I've only ever cooked with charcoal BBQs, but it's always a bit irritating waiting for the whole thing to warm up before you can start.

I'd love one of those massive ones you always see in garden centres with the burner on the side and a rotisserie (sp?) and stuff, but I think I'll probably wait until I've got my own place to splash out on one of those.


You should get one of these;

http://www.homebase.co.uk/en/homebaseuk ... ter-307046

It gets the coals up to heat much quicker.

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Frank
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PostThe big barbecue thread
by Frank » Mon Apr 13, 2015 5:18 pm

It's basically like your hob in the kitchen, so you can fry stuff on there as well as grilling stuff on the main BBQ bits.

Great for fried eggs and stuff.

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PostThe big barbecue thread
by mrspax » Mon Apr 13, 2015 5:28 pm

And the onions frank. Don't forget the onions.

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PostThe big barbecue thread
by mrspax » Mon Apr 13, 2015 5:31 pm

ProPoser wrote:This one is £250.

http://www.diy.com/departments/bondi-g4 ... 473_BQ.prd

I reckon that'd do me.


At 250 quid thats a steal. I say that cos of....

Image

I have the three burner version. And that cost me about the same 18 months ago.

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PaperMacheMario
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PostRe: The big barbecue thread
by PaperMacheMario » Mon Apr 13, 2015 9:00 pm

ProPoser wrote:
Dual wrote:
ProPoser wrote:This one is £250.

http://www.diy.com/departments/bondi-g4 ... 473_BQ.prd

I reckon that'd do me.


Side burner ftw


What does that do?

Falsey wrote:burns on the side

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Tragic Magic
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PostRe: The big barbecue thread
by Tragic Magic » Mon Apr 13, 2015 9:51 pm

Yes bring on the BBQ! Gonna have as many as possible this year and invite people over all the time.

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Captain Kinopio
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PostRe: The big barbecue thread
by Captain Kinopio » Mon Apr 13, 2015 11:59 pm

Rax wrote:A simple barrel or flat BBQ should do you fine, just remember to have a hot and a cool zone when you get the coals going, so you can get a good sear on the hot side then move them to the cool side to finish cooking, especially important for chicken.

My favourite are ribs, which can be cooked in a conventional oven and finished in a bbq if you dont fancy tending the coals all day, slathered in sauce to get them all sticky but nice and tender so they fall off the bone, perfect. I always make pulled pork when I do a big BBQ but I do that in a conventional oven, I aint got the time or equipment to properly smoke it all day but the oven and a good rub does the job just fine. I also make my own sauce, much better than anything you can buy and I can tailor it to what Im cooking, I also use an apple cider vinegar when Im making my pulled pork sauce for example, goes really well. Sides are pink coleslaw and mustardy potato salad and I always like to finish with some grilled pineapple to cleanse the palette.

Ive already BBQed 3 times this year, Im getting drafted in to man the grill for a communion next month and Im planning my birthday BBQ, (which will feature a pig on a spit) for later in the summer as well. I will take any opportunity to BBQ. :D


Care to share your pulled pork recipe? Every time I attempt it it's either too complex or just turns out gooseberry fool.

As for BBQs I'd go gas, the first time we got one I thought it was sacrilege but after one go you realise that the coals make no difference other than adding a bit of 'romance' to the occasion.

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Lagamorph
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PostRe: The big barbecue thread
by Lagamorph » Tue Apr 14, 2015 12:23 am

If you're going to go with gas, you might as well save a fortune and just buy a George Foreman grill and an extension cable.

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PostThe big barbecue thread
by mrspax » Tue Apr 14, 2015 7:18 am

Laga laga laga. You'll learn one day. Enjoy your lean, mean fat reduced grilled food!

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PostRe: The big barbecue thread
by Poser » Tue Apr 14, 2015 8:34 am

This gooseberry fool needs a poll.

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Rax
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PostRe: The big barbecue thread
by Rax » Tue Apr 14, 2015 9:18 am

Captain Kinopio wrote:Care to share your pulled pork recipe? Every time I attempt it it's either too complex or just turns out gooseberry fool.


Get yourself a pork shoulder, any good butchers will have one. Leave it overnight in a mix of water, molasses and sea salt, commonly called a brine. Take it out, pat it dry, apply a rub (see below), wrap it in foil, might need 2-3 layers, then into a low oven, 120C is plenty, for about 8 hours, the longer you can leave it the better. Once its done, carefully take it out, there will be lots of liquid in the bottom of the foil, thats why you wrap it so tight, I find putting it on a rack thats in a deep roasting tin before I open it will catch all the juice, you could keep it to make a gravy or use it in a BBQ sauce if you fancy but I just use a bit of it to moisten the meat after I shred it. Speaking of shredding, when its out of the oven and foil turn it over so its skin side down, the bones should just lift out with little to no resistance then attack the meat with 2 forks to shred it all up. Once its done you can add in some of the liquid or throw on some BBQ sauce if you want, I usually let people sauce it to their liking though.

For the rub you can use any BBQ rub you like really, Ive used this one a couple of times and its pretty damn good:
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Ive started to leave out the cayenne pepper though, you want a gentle heat from the rub not a fire in your mouth, just remember to pack on as much as you can, push it into every nook and cranny of the meat before you put it in the oven. And this one is just an example, try out any rub you like on it, can even put it in with no rub and youll get beautiful pork, the rub will just help bring out a more BBQ flavour.

It sounds like a lot of work but its 5 mins to prep the brine, 5 mins to prep it for the oven, you can then head off and do what you gotta do for the day, then its 10-15 mins to get it out of the oven and shred it all up. It takes a long time but youre not doing much work at it, let the oven, the brine and the rub do all the work for you. Serve it on a bap with coleslaw and homemade BBQ sauce and you cant go wrong.

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PostRe: The big barbecue thread
by mrspax » Tue Apr 14, 2015 9:25 am

Rax wrote:
Captain Kinopio wrote:Care to share your pulled pork recipe? Every time I attempt it it's either too complex or just turns out gooseberry fool.


Get yourself a pork shoulder, any good butchers will have one. Leave it overnight in a mix of water, molasses and sea salt, commonly called a brine. Take it out, pat it dry, apply a rub (see below), wrap it in foil, might need 2-3 layers, then into a low oven, 120C is plenty, for about 8 hours, the longer you can leave it the better. Once its done, carefully take it out, there will be lots of liquid in the bottom of the foil, thats why you wrap it so tight, I find putting it on a rack thats in a deep roasting tin before I open it will catch all the juice, you could keep it to make a gravy or use it in a BBQ sauce if you fancy but I just use a bit of it to moisten the meat after I shred it. Speaking of shredding, when its out of the oven and foil turn it over so its skin side down, the bones should just lift out with little to no resistance then attack the meat with 2 forks to shred it all up. Once its done you can add in some of the liquid or throw on some BBQ sauce if you want, I usually let people sauce it to their liking though.

For the rub you can use any BBQ rub you like really, Ive used this one a couple of times and its pretty damn good:
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Ive started to leave out the cayenne pepper though, you want a gentle heat from the rub not a fire in your mouth, just remember to pack on as much as you can, push it into every nook and cranny of the meat before you put it in the oven. And this one is just an example, try out any rub you like on it, can even put it in with no rub and youll get beautiful pork, the rub will just help bring out a more BBQ flavour.

It sounds like a lot of work but its 5 mins to prep the brine, 5 mins to prep it for the oven, you can then head off and do what you gotta do for the day, then its 10-15 mins to get it out of the oven and shred it all up. It takes a long time but youre not doing much work at it, let the oven, the brine and the rub do all the work for you. Serve it on a bap with coleslaw and homemade BBQ sauce and you cant go wrong.


Reported for posting food porn.

Edit: Gorge Foreman in the poll. :) well played Poser.

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Winckle
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PostRe: The big barbecue thread: poll added
by Winckle » Tue Apr 14, 2015 11:23 am

Image
Looks like Laga is wrong again.

We should migrate GRcade to Flarum. :toot:
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Rax
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PostRe: The big barbecue thread: poll added
by Rax » Tue Apr 14, 2015 11:28 am

I have 2 barbecues so Im abstaining from this poll.

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Dual
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PostRe: The big barbecue thread: poll added
by Dual » Tue Apr 14, 2015 11:42 am

Winckle wrote:Image
Looks like Laga is wrong again.


What a surprise.

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Captain Kinopio
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PostRe: The big barbecue thread
by Captain Kinopio » Tue Apr 14, 2015 11:45 am

Rax wrote:
Captain Kinopio wrote:Care to share your pulled pork recipe? Every time I attempt it it's either too complex or just turns out gooseberry fool.


Get yourself a pork shoulder, any good butchers will have one. Leave it overnight in a mix of water, molasses and sea salt, commonly called a brine. Take it out, pat it dry, apply a rub (see below), wrap it in foil, might need 2-3 layers, then into a low oven, 120C is plenty, for about 8 hours, the longer you can leave it the better. Once its done, carefully take it out, there will be lots of liquid in the bottom of the foil, thats why you wrap it so tight, I find putting it on a rack thats in a deep roasting tin before I open it will catch all the juice, you could keep it to make a gravy or use it in a BBQ sauce if you fancy but I just use a bit of it to moisten the meat after I shred it. Speaking of shredding, when its out of the oven and foil turn it over so its skin side down, the bones should just lift out with little to no resistance then attack the meat with 2 forks to shred it all up. Once its done you can add in some of the liquid or throw on some BBQ sauce if you want, I usually let people sauce it to their liking though.

For the rub you can use any BBQ rub you like really, Ive used this one a couple of times and its pretty damn good:
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Ive started to leave out the cayenne pepper though, you want a gentle heat from the rub not a fire in your mouth, just remember to pack on as much as you can, push it into every nook and cranny of the meat before you put it in the oven. And this one is just an example, try out any rub you like on it, can even put it in with no rub and youll get beautiful pork, the rub will just help bring out a more BBQ flavour.

It sounds like a lot of work but its 5 mins to prep the brine, 5 mins to prep it for the oven, you can then head off and do what you gotta do for the day, then its 10-15 mins to get it out of the oven and shred it all up. It takes a long time but youre not doing much work at it, let the oven, the brine and the rub do all the work for you. Serve it on a bap with coleslaw and homemade BBQ sauce and you cant go wrong.


Godly

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degoose
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PostRe: The big barbecue thread: poll added
by degoose » Tue Apr 14, 2015 2:31 pm

ProPoser wrote:My garden is still just a pile of earth, but my mind is turning to BBQs. I've only ever farted around with small, cheap wobbly BBQs before, but now I want to get serious, and I want your hints, tips, preferences, etc.

As I look at my options, I've found it's a minefield. I'm fortunate now in that storage and space are not an issue, so I want a big one capable of catering for lots of people.

But I do also consider myself to be a bit of a foodie, so I want it to be flexible enough to cook a variety of stuff. I never serve just sausages and burgers.



Thoughts? What works, what doesn't, what should I take into account.

Also, what food do you like on a BBQ? What marinades, what side dishes? What preparation methods do you prefer?


Go!

i was in the same situation as you last year as i know you've just bought a new property. For me at least i rented loads before so never really had a huge garden or proper garden to have a bbq in until now but i did do them but usually on those crap little things or at beaches. In the end after looking back and forth i decided that i wanted something not to huge but big enough so i could do a big bbq if needed. In the end i bought a barrel bbq which was very similar to the pic below.

Image

Last summer i did loads of bbq's including a party of 16 people and it was perfect and i had plenty of room to keep on cooking meat , keeping it warm and putting new stuff on.

Now the next bit is my big big recommendation if you go with charcoal. Usually people faff around with lighter fluid,lighter blocks, newspaper etc but i found this electric charcoal starter http://www.amazon.co.uk/gp/product/B0085Y9I6K?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00 For me it's one of the best gadgets i've ever bought. All you do is you place the charcoal in the botoom of the bbq, place the starter on top , then surround the starter with charcoal so it's all covered and then plug it on and leave it on for 10 - 15 mins. In that time the charcoal will heat through and whiten and be scorching hot. You then just pull it out and move the charcoal about where you want and unplug the starter and put it to the side to cool down. Doing it once does the job for a normal 2-4 people bbq but for a big load just do it twice . The charcoal stays really hot for ages and you don't need any liquids, briquettes or any other kind of fluid which means the food won't get that strange taste some bbq's have when using liquids. It costs about 12 quid and all the reviews are great for it. I think some people do it other ways as well such as getting one of those bbq funnel things , doing it in there and tipping it in but for my bbq it works fine just laying it in.

Pic below as it's a bit big
Image

Image
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Winckle
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PostRe: The big barbecue thread: poll added
by Winckle » Tue Apr 14, 2015 2:54 pm

That's a pretty clever gadget. Seems safer too.

We should migrate GRcade to Flarum. :toot:
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Qikz
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PostRe: The big barbecue thread: poll added
by Qikz » Tue Apr 14, 2015 2:56 pm

Best BBQ

Image

The Watching Artist wrote:I feel so inept next to Qikz...
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Moggy
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PostRe: The big barbecue thread: poll added
by Moggy » Tue Apr 14, 2015 3:00 pm

Qikz wrote:Best BBQ

Image


But is it gas or charcoal?


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