You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
The Bbq thread.
- Thread starter paphos-mcfc
- Start date
Ronnie the Rep
Well-Known Member
xenon_ said:Ronnie the Rep said:Bought myself an American charcoal bbq. It has a lid, what for? Surely you can't see what's happening with it down?
You've got me imagining you staring at your oven, whenever you cook something, for the duration of cooking.
Really scrutinizing the food as it changes molecular state.
Gosh, I am imaginative today
Our oven has a glass door but it's Mrs Reps domain not mine. She doesn't go near the barbie
Ronnie the Rep
Well-Known Member
<a class="postlink" href="http://www.grillwithbic.com/flamedisk/howitworks.asp" onclick="window.open(this.href);return false;">http://www.grillwithbic.com/flamedisk/howitworks.asp</a>
anybody else seen these?
anybody else seen these?
Blue mooner BBQ gurus, your assistance please!
I'm having a family BBQ On the 19th in the new garden / house. I'm after advice on a good smoker BBQ.
We bought the father in law and Landman Tennessee off Amazon last year which does the job but is a bit limited on rackets etc and over the winter it has become a little rusty even through it was covered. So..... I'm after something slightly better than what I suspect is a budget line smoker but not quite as extravagant as the "Stephensons Rocket" on page 1, both in features and price. Max budget about £300 notes.
Also could anyone recommend a good charcoal, most of the stuff you get in the supermarkets are briquettes . I've used quality wood charcoal in France and it does make a real difference.
Many thanks!
I'm having a family BBQ On the 19th in the new garden / house. I'm after advice on a good smoker BBQ.
We bought the father in law and Landman Tennessee off Amazon last year which does the job but is a bit limited on rackets etc and over the winter it has become a little rusty even through it was covered. So..... I'm after something slightly better than what I suspect is a budget line smoker but not quite as extravagant as the "Stephensons Rocket" on page 1, both in features and price. Max budget about £300 notes.
Also could anyone recommend a good charcoal, most of the stuff you get in the supermarkets are briquettes . I've used quality wood charcoal in France and it does make a real difference.
Many thanks!
TCIB
Well-Known Member
Miester said:Blue mooner BBQ gurus, your assistance please!
I'm having a family BBQ On the 19th in the new garden / house. I'm after advice on a good smoker BBQ.
We bought the father in law and Landman Tennessee off Amazon last year which does the job but is a bit limited on rackets etc and over the winter it has become a little rusty even through it was covered. So..... I'm after something slightly better than what I suspect is a budget line smoker but not quite as extravagant as the "Stephensons Rocket" on page 1, both in features and price. Max budget about £300 notes.
Also could anyone recommend a good charcoal, most of the stuff you get in the supermarkets are briquettes . I've used quality wood charcoal in France and it does make a real difference.
Many thanks!
Neglected this thread for a while my appologies, i am sure Paphos, myself and any other bbq lovers will go through any missed q's regarding the noble art of bbq (it really is an art form of sorts)
Ok to start with meister, buy a weber, you are in the uk i assume as your talking pounds.
Unless it is in a sound shed aka water tight and minimal air moisture get a weber, they are the best made bbq's you can get.
Both myself and Paphos swear by them, they last for years and are solid.
I use weber briquettes mate, you get a uniform long burn (2 hours minimum with vents fully open).
Only starch as a binder, no crap.
I also use weber brand chips of hickory, cherry, mesquitte, apple wood chips. Jack daniels coals are good also, 15 quid for 3KG but you only need one or two briquettes per cook or one cask block mixed in with the weber stuff.
I would get a weber smokey mountain if your big into just smoking but the 57cm is 350 quid.
Anyway check that out and tell me what you think.
Here are links to other products i mentioned...
<a class="postlink" href="http://www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=weber+chips&rh=i%3Aaps%2Ck%3Aweber+chips" onclick="window.open(this.href);return false;">http://www.amazon.co.uk/s/ref=nb_sb_nos ... eber+chips</a>
<a class="postlink" href="http://www.amazon.co.uk/Jack-Daniels-Whiskey-Barrel-Charcoal/dp/B003DKF3AQ/ref=sr_1_1?ie=UTF8&qid=1405650526&sr=8-1&keywords=jack+daniels+coal" onclick="window.open(this.href);return false;">http://www.amazon.co.uk/Jack-Daniels-Wh ... niels+coal</a>
<a class="postlink" href="http://www.amazon.co.uk/Weber-Premium-Barbecue-Briquettes-10kg/dp/B004UFUEIY/ref=sr_1_1?ie=UTF8&qid=1405650554&sr=8-1&keywords=weber+coal" onclick="window.open(this.href);return false;">http://www.amazon.co.uk/Weber-Premium-B ... weber+coal</a>
TCIB
Well-Known Member
wayne71 said:BBQ gurus can you cook those chicken tikka pieces you get on kebabs in the UK on these weber bbqs?
Yes you can mate, the trick to heating like it was a clay oven is the radiation of the heat.
Get your coals hot and make a ring of then on the outside edge, place diced chicken breast in the centre of the bbq.
Use 40 pieces of coal aka twice the usual amount as you want searing heat, turn chicken every minute.
I suggest lumpwood charcoal or high end briquettes like weber make
After 5 mins searing in the middle wrap in foil and put on a hot plate or gently heated rack for 10min...
Remove from rack and leave in foil for 15min to cool a bit.
Note:: it is very very hard to get them just right as the clay ovens used for traditional indian cooking get far hotter than your oven but a good bbq like a weber will get you damned close.
Make your own sauce and no tomato early in cooking indian food besides stews otherwise you end up with a bitter plate of grub.
What is you exact aims here Wayne, numbers cooked for etc etc ?
Note 2: this uses a good half bag of top end charcoal so do not do it on a whim unless your flush as fuck.
Also remember to put coals back to one side after for any low and slow cooking.
Gonna get some tips of paphos for lollypop chicken as i forgot what he told me before, that and my own bbq ribs this weekend, weather looks good for it. I also need a kick up the arse to do stuff outside of my current personal menu of him.
Get your bbq's out you cunts, do it right and the oven will always be second best option from then onwards.
Cheers paphos (pro chef and all round nice chap) and to all you back garden bbq boys (cunts) have a great time making mates happy and developing british bbq culture.
Lord knows we need it, + we can give the yanks a bloody nose i reckon between us.
TCIB said:wayne71 said:BBQ gurus can you cook those chicken tikka pieces you get on kebabs in the UK on these weber bbqs?
Yes you can mate, the trick to heating like it was a clay oven is the radiation of the heat.
Get your coals hot and make a ring of then on the outside edge, place diced chicken breast in the centre of the bbq.
Use 40 pieces of coal aka twice the usual amount as you want searing heat, turn chicken every minute.
I suggest lumpwood charcoal or high end briquettes like weber make
After 5 mins searing in the middle wrap in foil and put on a hot plate or gently heated rack for 10min...
Remove from rack and leave in foil for 15min to cool a bit.
Note:: it is very very hard to get them just right as the clay ovens used for traditional indian cooking get far hotter than your oven but a good bbq like a weber will get you damned close.
Make your own sauce and no tomato early in cooking indian food besides stews otherwise you end up with a bitter plate of grub.
What is you exact aims here Wayne, numbers cooked for etc etc ?
Note 2: this uses a good half bag of top end charcoal so do not do it on a whim unless your flush as fuck.
Also remember to put coals back to one side after for any low and slow cooking.
Gonna get some tips of paphos for lollypop chicken as i forgot what he told me before, that and my own bbq ribs this weekend, weather looks good for it. I also need a kick up the arse to do stuff outside of my current personal menu of him.
Get your bbq's out you cunts, do it right and the oven will always be second best option from then onwards.
Cheers paphos (pro chef and all round nice chap) and to all you back garden bbq boys (cunts) have a great time making mates happy and developing british bbq culture.
Lord knows we need it, + we can give the yanks a bloody nose i reckon between us.
Cheers Guy, very informative. Aim is either cooking Chicken Tikka kebabs for maybe 6-10 people or if its just for the family we'd have chicken tikka kebabs one night and save half for making a chicken tikka curry.
I thought coals were a one shot thing only? Can you put water on them and use them again when they've dried?
TCIB
Well-Known Member
wayne71 said:TCIB said:wayne71 said:BBQ gurus can you cook those chicken tikka pieces you get on kebabs in the UK on these weber bbqs?
Yes you can mate, the trick to heating like it was a clay oven is the radiation of the heat.
Get your coals hot and make a ring of then on the outside edge, place diced chicken breast in the centre of the bbq.
Use 40 pieces of coal aka twice the usual amount as you want searing heat, turn chicken every minute.
I suggest lumpwood charcoal or high end briquettes like weber make
After 5 mins searing in the middle wrap in foil and put on a hot plate or gently heated rack for 10min...
Remove from rack and leave in foil for 15min to cool a bit.
Note:: it is very very hard to get them just right as the clay ovens used for traditional indian cooking get far hotter than your oven but a good bbq like a weber will get you damned close.
Make your own sauce and no tomato early in cooking indian food besides stews otherwise you end up with a bitter plate of grub.
What is you exact aims here Wayne, numbers cooked for etc etc ?
Note 2: this uses a good half bag of top end charcoal so do not do it on a whim unless your flush as fuck.
Also remember to put coals back to one side after for any low and slow cooking.
Gonna get some tips of paphos for lollypop chicken as i forgot what he told me before, that and my own bbq ribs this weekend, weather looks good for it. I also need a kick up the arse to do stuff outside of my current personal menu of him.
Get your bbq's out you cunts, do it right and the oven will always be second best option from then onwards.
Cheers paphos (pro chef and all round nice chap) and to all you back garden bbq boys (cunts) have a great time making mates happy and developing british bbq culture.
Lord knows we need it, + we can give the yanks a bloody nose i reckon between us.
Cheers Guy, very informative. Aim is either cooking Chicken Tikka kebabs for maybe 6-10 people or if its just for the family we'd have chicken tikka kebabs one night and save half for making a chicken tikka curry.
I thought coals were a one shot thing only? Can you put water on them and use them again when they've dried?
Cut the oxygen after cooking and giver them a shake. On my weber if i close all vents the coals go out quick and you can get another burn out of them defo.