The Bbq thread.

Someone mentioned about doing pizzas on the bbq? Weber have just the ticket.

<a class="postlink" href="http://store.weber.com/accessories/category/cook/cookware/1404" onclick="window.open(this.href);return false;">http://store.weber.com/accessories/cate ... kware/1404</a>

Get the coals red hot for direct cooking. Slap your pizza on and put the lid on. A nice smoked pizza in 5 mins.
 
Before.

mu6yvaba.jpg
 
idahoblues said:
Here's another variation on a bbq sauce I discovered, really good for grilled brats (especially home made ones)

2 tbsps. yellow mustard seeds
1 tbsp. butter
1 slice bacon finely chopped
half onion finely chopped
1 cup Dijon style/grainy mustard
half cup cider vinegar
half cup brown sugar
2 tbsps. molasses
course salt and black pepper

toast mustard seeds until lightly browned, remove from pan and let cool
add butter, bacon and onion, cook for 3-4 mins until onion starts to brown. stir in mustard, vinegar, sugar, molasses and half of mustard seeds, gradually bring to the boil. reduce heat and simmer until it thickens(about 5 mins) add salt and pepper.
this sauce can be made in advance and stored in the fridge for about a week. just sprinkle remaining mustard seeds over the sauce when you serve
happy summer days

TCIB said:
Yes challenger, leave it on the bbq to sweat down and you have a tangy bbq chutney like you have never thought possible.
The best bit is it is a bye product of the main event but finishes it perfectly.

1 x cup apple cider vinegar
1 x cup white wine vinegar
half cup of lemon juice
large handfull of light brown sugar
1 x pink onion diced (or any sweet onion)
3 x tablespoon of worcest sauce
2-3 fresh squeezed oranges
salt and pep and a dash of any dry rub you like.


You must cook it on the Q so it gets the smoky flavour, the chutney at the end is perfect for slow cooked pork mate.
Alter amounts for personal taste.
Some use apple juice instead of orange also but that is the base of it, and as it is cooking down it is the perfect mopping sauce.

idahoblues said:
TCIB said:
idahoblues said:
Here's another variation on a bbq sauce I discovered, really good for grilled brats (especially home made ones)

2 tbsps. yellow mustard seeds
1 tbsp. butter
1 slice bacon finely chopped
half onion finely chopped
1 cup Dijon style/grainy mustard
half cup cider vinegar
half cup brown sugar
2 tbsps. molasses
course salt and black pepper

toast mustard seeds until lightly browned, remove from pan and let cool
add butter, bacon and onion, cook for 3-4 mins until onion starts to brown. stir in mustard, vinegar, sugar, molasses and half of mustard seeds, gradually bring to the boil. reduce heat and simmer until it thickens(about 5 mins) add salt and pepper.
this sauce can be made in advance and stored in the fridge for about a week. just sprinkle remaining mustard seeds over the sauce when you serve
happy summer days


I think that is close to the salt licks style, ok it's texas but the sauce is vinegar based north carolina style as your seems to be.
You wouldn't happen to have any pics would you mate because i am fucking desperate for that stuff or happen to have had salt lick sauce and know if the taste is similar.
If i can't buy it i will make it.

You know me saying "vinegar based" will be making most of us daft British blues thinking "WTF".
Most of us really do not know about proper bbq besides the burned sosij stereotype.
Sauces come out of a bottle and the idea of low and slow is reserved for grandma's style casserole i the aga.

Sorry mate, don't have piccies but still can't work out how to post them even if I did.
here's a recipe for a N Carolina vinegar sauce you might like too
2 cups cider vinegar
3 tblspns ketchup
2 tblspns brown sugar
4 teaspns course salt
1 tblspn tabasco
1-2 teaspns hot red pepper flakes
black pepper
just mix everything together until the salt and sugar has dissolved
This is a thin sauce and not meant for slathering on, just mix it with cooked shredded or chopped meats
I've got some good recipes for rubs and I like them for something like a brisket.


Thanks for the recipes they've given me some good ideas for a sauce.
 
Slightly off topic Paphos but have you got any decent recipes for a chicken madras, the curries here are crap and I've tried a few recipes online but they turned out pretty wank.
 

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