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BBQ

Superhudd

Superhudd

Simon Davies
Anyone got any decent recommendations for BBQ. Last weekend I had one of the best BBQs I have ever had.. Boned leg of lamb, it had a fantastic smoke ring too, just from the coals. Gonna get a cast iron pellet holder I think. Anyone else use wood pellets. Any tips, experiences would be good. Post pictures of your wonders so all can drewl over them

Thinking of taking on this Pork.. Got half a leg in the freezer!

http://www.planetbarbecue.co.uk/smoking3.htm
 
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Got my new patio garden furniture today so gonna arrange a barbeque at mine - so any suggestions would also be good. Got a brick barbeque woohoo
 
If you're doing chicken - mainly wings or legs - grill them thoroughly with a marinate coating. Once they are crispy (I like them really crispy!) get some aluminium foil and put a few on it. Then get a barbecue sauce/chilli sauce - anything that's quite thick really. Put a generous amount all over the chicken in the foil and wrap the foil tight into a packet so it doesn't leak. Put for a few more minutes on the grill, take out, unwrap, and voila, beautiful sticky delicious chicken!
 
I always love a simple steak, chucked on for a minute or so each side cut into thin pieces and stuffed generously into a tiger baguette with some caramelised onions.
 
Superhudd said:
Anyone got any decent recommendations for BBQ. Last weekend I had one of the best BBQs I have ever had.. Boned leg of lamb, it had a fantastic smoke ring too, just from the coals. Gonna get a cast iron pellet holder I think. Anyone else use wood pellets. Any tips, experiences would be good. Post pictures of your wonders so all can drewl over them

Thinking of taking on this Pork.. Got half a leg in the freezer!

http://www.planetbarbecue.co.uk/smoking3.htm
Click to expand...

Avoid the white plastic ones from B&Q.
 
I bought one of them 40 quid jobbies. Great price IMO and gave me the best BBQ I have ever had.

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I'll post pictures with what I did after Sunday dinner. But maybe without the Wood pellets (dependant on arrival time)
 
While I have 5 mins, the cast iron smoke pot hasn't arrived so will try that next time.


Loaded the coals
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Lit the firelighters
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Meat was added at about 1pm and this is after 2hrs
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Meat removed and 4 coals added. Which adds a little more smoke.
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to be continued
 
Left piece of meat is a plain boned leg of pork, whilst the right side is Pork shoulder which has been in marinade overnight Chinese style.
 
Hopefully I have inspired a few of you out there to do the same. Sausages and burgers are fine, but there is certainly something satisfactory about doing joints on the the BBQ and the look on peoples faces when they were actually expecting uncooked drumsticks and shop bought kebab thingys.

It really is a easy to do.

To add, the leg of pork was fine, but I overcooked it. Maybe it was the actual cut, but the pork shoulder was definitely the winner on the day.. lovely and moist. Shoulder has a lot more fat in it than the leg.

Also shows you don't need to spend hundreds on an expensive BBQ.. that one cost me £42 from Tesco direct
 
The coals make it last. If you look at the original picture with the coals unlit I must have used around 25. Then every 2hrs added 4 new coals on the left hand side. I also gave the coals a bit of a stir each time. Lit it around 12:30.. sat down to eat around 17:30

Because its a drum the heat stays inside like an oven. I replenished 4 coals twice. If you look at the coals when the joints were done, they were still hot enough to cook the sausages for 40mins, the joints stayed to the side keeping warm where the tray of sausages were and where you do the indirect cooking of the joints(smoke sealing). You must refrain from keeping looking at the meat.

I also used basic Tesco coals and firelighters. The disposable oven trays I put the joints in are £1.50 each but I wash them up washing with a wire wool scrubber and can use then over and again on the BBQ imo.
 
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One thing I noticed was the foil trays the joints were in took on the discolour of the smoking. I think next time I will place the trays underneath the joints with the meat on the wire rack but still cooking indirectly (smoke seal). And see if this helps with the smoke ring the meat takes on.

Weather dependant, will be doing a whole chicken on Wednesday I think. Still no cast iron smoke pot though!
 
Started at 13:45 Saturday
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Indirect cooking - Smoke seal at 15:00
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Indirect cooking - Smoke seal at 16:15
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After too much beer forgot to take a photo until I thought whilst eating what a fudging great smoke ring!
After the last photo it was a case of 20mins each side above the coals (direct cooking)
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Birthday cake, which was huge lol
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