The BBQ thread: 2019 thread bump p.9

[Moggy]

Did tbone steak on the barbecue last night. It was amazing

Did you pre-heat the barbecue first?

[Victor Mildew]

No, that would just add to the cooking time.

[Curls]

Hello! I have recently aquired a decent BBQ.

I was thinking as it's so hot here all the time, why don't I just get good at it?!

Does anyone have any meal suggestions, or maybe a cookbook? It would be nice to utilise the 100euro i spent on it

Ta!

( I haven't read the thread, I'll do that now)

[Dual]

Hello! I have recently aquired a decent BBQ.

I was thinking as it's so hot here all the time, why don't I just get good at it?!

Does anyone have any meal suggestions, or maybe a cookbook? It would be nice to utilise the 100euro i spent on it

Ta!

( I haven't read the thread, I'll do that now)

Look at the Weber website (webersite) lots of tips and recipes on there.

[Jenuall]

Hello! I have recently aquired a decent BBQ.

I was thinking as it's so hot here all the time, why don't I just get good at it?!

Does anyone have any meal suggestions, or maybe a cookbook? It would be nice to utilise the 100euro i spent on it

Ta!

( I haven't read the thread, I'll do that now)

Look at the Weber website (webersite) lots of tips and recipes on there.

Agreed. I got the Weber book recently as well and it's well worth a look

[Albert]

Chicken Thighs (or Legs) are amazing on the BBQ and really cheap (about £2 for 6)

Put your Charcoal on one side of the BBQ, get it nice and hot, sear both sides for about a minute on the hot side, and then stick it on the cool side of the BBQ close the lid and leave. Will take about 20-30 mins, but that come out amazing. Buy youreself a meat thermometer so you don't poison yourself. As long as the inner part reaches 65C-70C then you are good to go. Indirect cooking on the BBQ is where the magic happens.

[Victor Mildew]

We are having chicken thighs again tonight as it happens. £1 for about 20 of them! Marinated in ghost chilli sauce tonight, with a bit of soy sauce too.

They're also great slow cooked in a curry.

[Dual]

Meat thermometer is essential. No more guessing!

[Jenuall]

On the one hand I feel like I really should pick up a meat thermometer because it would be useful to check things, but on the other hand I've been doing BBQs for like 15 years and have never had a single issue with not cooking something properly.

[Victor Mildew]

It's easier to manage with a microwave though. We get the temperature indicator on the lid up to 200+ before turning it down low, then as long as the temperature doesn't go below 160 you're good to just turn them every now and then for 20 minutes, then turn up to full for crisping for 5 minutes.

[Dual]

On the one hand I feel like I really should pick up a meat thermometer because it would be useful to check things, but on the other hand I've been doing BBQs for like 15 years and have never had a single issue with not cooking something properly.

15 years of overcooked food smdh

[Jenuall]

On the one hand I feel like I really should pick up a meat thermometer because it would be useful to check things, but on the other hand I've been doing BBQs for like 15 years and have never had a single issue with not cooking something properly.

15 years of overcooked food smdh

Nah, cooked to perfection every time! *chef's kiss*

I do think this is a good point thought, the thermometer would not hurt in being able to cut things off the heat earlier if you're confident they're cooked well inside. I've never really had much problem doing it "by feel" though.

[KK]

Did tbone steak on the barbecue last night. It was amazing

Just out of shot, the Heinz tomato ketchup, nice and chilled from the fridge like a fine wine.

[Dual]

Who's outdoor grilling this weekend?

Considering having a go at this recipe:

[Victor Mildew]

We've been outdoor grilling most of this week and the previous one. Had a funny moment the other night where I was cooking about 15 chicken wings. They were marinated in hot sauce and smoked barbecue rub, and after about 5 minutes of them cooking I noticed some abnormal smoke. Lifted the lid to see 2 of them had dripped enough fat to have caught fire. I put them out, but the drip catcher underneath was now on fire, nothing too bad but a proper high flame. Near the end of cooking after a few more turns of them, I noticed there was a LOT more smoke. Looked at the temperature gauge and it was visibly moving past 300 degrees C, and 220 is the highest it'll normally go. Lift the lid, and every single piece of chicken was properly on fire, IT crowd fire extinguisher style Also the entire drip tray underneath was on fire now too, it was pretty alarming.

Made them taste like a proper barbecue though

[Jenuall]

Bought a new Weber BBQ in preparation for the heatwave so I'm ready for some hot grilling action over the weekend

[Dual]

Just been to butchers and got pork belly, chicken kebabs in a herb sauce and some beef mince to make burgers.

Got briquettes for fuel and wood chips for smoking.

If this is outdoor cooking, bring it on!

[Jenuall]

I really need to get one of those things for starting off the briquettes, that's next on my BBQ accessories list

[BTB]

How do you guys keep en eye on the temp of your bbq's? I recently got a Webber but it doesn't have a thermometer on it, I have a thermometer for seeing if meat is cooked. But I have no idea what temp my actual BBQ is. Looked online and the gadgets seem very varied and massively different in price.

Any recommendations/tips? I'd like to try some slow cooks so think the thermometer will be pretty important for that!

[Ste]

I really need to get one of those things for starting off the briquettes, that's next on my BBQ accessories list

I had one, didn't think it was great.

I find best thing to do is put an instant light bag on top of your briquettes.

Obligatory yearly pic: