The Bbq thread.

[NeilYoungIsBack]

I've been BBQing a few times through the winter, including a simple beach BBQ on Boxing Day using a £7 bucket job from Tesco.

Last weekend I did some "triple play" chicken thighs using a recipe from the Weber cookbook, which was a big hit.

I few days ago I did my favourite Chinese style ribs using a rack of ribs cut off the belly by my butcher, so they were very meaty (I think this is the secret, make sure they are meaty enough; spare ribs and baby ribs too often just have not enough meat on...).

This is very popular and the most requested recipe from the rest of the family...

Get the rack of meaty ribs and cut them into individual ribs
Marinade: oyster sauce, hoisin sauce, soy sauce, a couple of teaspoons of spicy rib rub*, 4 big teaspoons of minced garlic and a teaspoon of Five spice.
Mix the ribs in with the marinade in a tray and leave in the fridge for 2-3 hours
Rig the BBQ up to cook indirect on a low-medium heat
3 hours indirect, with a chunk of hickory every 30-40 minutes
Baste every 30-40 minutes with a mix of soy sauce/honey/hoisin

* Rib rub: I make up a jar load at a time which lasts weeks: = 1 tablespoon each of cayenne pepper, chilli flakes, garlic powder, onion powder; 3 tablespoons smoked paprika; 3 tablespoons coarse salt; 2 tablespoons brown sugar 1 tablespoon white sugar. Mixed all together and kept in a dry jar for use with ribs and chicken pieces.

 

[TCIB]

Sounds like a nice marinade that mate, will give it a whirl.

I am sure you do but for others, remember to peel the silver skin off.
Personally i also leave the rack intact as i find it helps to keep moisture levels even and seeing the smoke ring is i must admit very satisfying :-D

 

[toby]

I've been BBQing a few times through the winter, including a simple beach BBQ on Boxing Day using a £7 bucket job from Tesco.

Last weekend I did some "triple play" chicken thighs using a recipe from the Weber cookbook, which was a big hit.

I few days ago I did my favourite Chinese style ribs using a rack of ribs cut off the belly by my butcher, so they were very meaty (I think this is the secret, make sure they are meaty enough; spare ribs and baby ribs too often just have not enough meat on...).

This is very popular and the most requested recipe from the rest of the family...

Get the rack of meaty ribs and cut them into individual ribs
Marinade: oyster sauce, hoisin sauce, soy sauce, a couple of teaspoons of spicy rib rub*, 4 big teaspoons of minced garlic and a teaspoon of Five spice.
Mix the ribs in with the marinade in a tray and leave in the fridge for 2-3 hours
Rig the BBQ up to cook indirect on a low-medium heat
3 hours indirect, with a chunk of hickory every 30-40 minutes
Baste every 30-40 minutes with a mix of soy sauce/honey/hoisin

* Rib rub: I make up a jar load at a time which lasts weeks: = 1 tablespoon each of cayenne pepper, chilli flakes, garlic powder, onion powder; 3 tablespoons smoked paprika; 3 tablespoons coarse salt; 2 tablespoons brown sugar 1 tablespoon white sugar. Mixed all together and kept in a dry jar for use with ribs and chicken pieces.

We sometimes bbq in the winter as we have an outside fire so you don't feel cold sat in front of it . I have taken you recipes thanks for that will defo give it ago

 

[Malty]

These BBQ buckets are really good.

Simple but effective.

 

[idahoblues]

These little pricks do a great job and use very little wood. $100 brand new or $5.00 from yard sale like this one

 

[idahoblues]

I made this one for smoking bigger pieces of meat or fish. The fire and charcoal go down in the front so there's no direct heat on the meat, the two little holes in the top ensure the smoke is drawn up. Looks like shit but works well


What ever happened to Paphos ? haven't heard anything for a while

 

[StrangewaysHereWeCome]

This thread! Yes. Gonna take some time to read and learn.

 

[NeilYoungIsBack]

Personally i also leave the rack intact as i find it helps to keep moisture levels even and seeing the smoke ring is i must admit very satisfying :-D

I also always leave the rack intact when I'm doing American style ribs, but I've always cut them up individually when doing Asian style, maybe I should try leaving intact for once and see what difference it makes.

The next project for me though is to try some Korean style beef ribs...

 

[joeboyblue]

Personally i also leave the rack intact as i find it helps to keep moisture levels even and seeing the smoke ring is i must admit very satisfying :-D

I also always leave the rack intact when I'm doing American style ribs, but I've always cut them up individually when doing Asian style, maybe I should try leaving intact for once and see what difference it makes.

The next project for me though is to try some Korean style beef ribs...

Give us a clue !!!!!

 

[101toMR]

The only thing I know about BBQing is that if you get some decent sized potatoes double wrap them in tinfoil and launch them on the embers of a large fire you get unbelievable jacket potatoes.
If that counts as BBQing then I'm an expert.