The Bbq thread.

[TCIB]

Cheers mate, I will get one ordered this weekend and then no doubt it will rain for the rest of the year!

Haha sods law strikes again Si eh :-D

You can't go wrong with it mate, i have one myself and swear bye it.
The thing gets brutal treatment and takes it like a champ, not a single chip in the powder coating or signs of heat stress etc.

 

[paphos-mcfc]

Cheers mate, I will get one ordered this weekend and then no doubt it will rain for the rest of the year!

Haha sods law strikes again Si eh :-D

You can't go wrong with it mate, i have one myself and swear bye it.
The thing gets brutal treatment and takes it like a champ, not a single chip in the powder coating or signs of heat stress etc.

We talking webers bud?

They take a lickin' and keep on tickin'.

 

[TCIB]

Cheers mate, I will get one ordered this weekend and then no doubt it will rain for the rest of the year!

Haha sods law strikes again Si eh :-D

You can't go wrong with it mate, i have one myself and swear bye it.
The thing gets brutal treatment and takes it like a champ, not a single chip in the powder coating or signs of heat stress etc.

We talking webers bud?

They take a lickin' and keep on tickin'.

Indeed sir, he wanted a bbq that was top end but not wallet busting, cooking for 2 or possibly more for parties etc.
I suggested the 57cm version as the 40 something one is just a bit small i think, espesh if he wants to do a full brisket etc.

 

[paphos-mcfc]

Haha sods law strikes again Si eh :-D

You can't go wrong with it mate, i have one myself and swear bye it.
The thing gets brutal treatment and takes it like a champ, not a single chip in the powder coating or signs of heat stress etc.

We talking webers bud?

They take a lickin' and keep on tickin'.

Indeed sir, he wanted a bbq that was top end but not wallet busting, cooking for 2 or possibly more for parties etc.
I suggested the 57cm version as the 40 something one is just a bit small i think, espesh if he wants to do a full brisket etc.

Agreed. More bang for your buck with a weber.
Just got myself a vac packer and now put my meat in bags with the marinade and vac them tight forcing the marinade into the meat. Nothing like a bit of pressure.

I put in a small bag, a whole chicken breast with a couple of lemon slices, garlic slices and fresh thyme. Then force the natural oils into the meat by dropping the bag into simmering water for 30 seconds. After a couple of hours in the fridge the chicken is ready for the bbq.

Here's one I did earlier. (Corn fed chicken breast)

 

[dan_bo]

Bet that smoked Halloumi would taste Grrrrrrrreat after a couple of mins on a hot barbie. with some onions and pepper.

 

[dan_bo]

And cold cucumber.


And a beer.

 

[TCIB]

lol, i think Dan wants a bbq and a cold beer stat.

Oh shit paphos sous vide cooking eh? that is Heston territory that mate, i have a 200 quid japanese cleaver and that is as posh as my kitchen gets.
I will log into that damned fb and have a ganders at your pics. I did that a few weeks ago, made me hungry and cook a burger at 4am you fucker hehe.

You may want to give your advice on the tikka mate. I only know my way and don't want to end up advising someone to acid cook a 15 quid free range bird to a tinder.

 

[paphos-mcfc]

lol, i think Dan wants a bbq and a cold beer stat.

Oh shit paphos sous vide cooking eh? that is Heston territory that mate, i have a 200 quid japanese cleaver and that is as posh as my kitchen gets.
I will log into that damned fb and have a ganders at your pics. I did that a few weeks ago, made me hungry and cook a burger at 4am you fucker hehe.

You may want to give your advice on the tikka mate. I only know my way and don't want to end up advising someone to acid cook a 15 quid free range bird to a tinder.

Tikka comes from the ancient Hindu word tukra which means pieces. Tandoori pieces are a little bit bigger and are on the bone. Both cook very quickly in a tandoor. Your method with the bbq getting hot as fuck is as close as your going to get to the real deal. But again small pieces of meat or you'll end up with a slightly raw center. I marinade in yoghurt spices snd lemon juice for up to 3 days. I wouldn't worry about it mate. The longer the better pal.

It maybe better if you can get your charcoal closer to the grill. This will give u intense heat. If u can only put your hand there for a second or two before pulling it away, you're good to go.

 

[TCIB]

There you go Pride, Paphos knows the score with the technical stuff, and history lesson (bloody geek he is) stuffed in for good measure.

 

[wayne71]

BBQ gurus is the gold version worth the extra 50 quid?

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