UKBouldering.com
the shizzle => shootin' the shit => food & drink => Topic started by: lagerstarfish on May 25, 2009, 09:27:07 am
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I am calling the 2009 Barbecue Season open because...
*I had a my first barbecue of the year last night
*it was sunny on a bank holiday weekend
*at least 2 neighbours had washing hung on the line within 10m of my barbecue when I lit it and because it was reasonably late in the day I felt no guilt in proceeding with smoke production (photographic proof to follow)
*it was warm enough for me to be wearing shorts - even when the sun disappeared (I'll spare you the photos)
I accept that The Barbeque Season may well have started elsewhere in the country already, but with Sheffield being at the centre of the UK I thought it worth calling.
More importantly, I thought that it was time that we had a thread dedicated to this most enjoyable summer activity
Pointless discussion about when The Barbecue should be called and how it should be spelt
Post up any good barbecue recipes - vegetarian and vegan ideas welcome too (anyone attempting to take the moral highground either way will be roasted alive and eaten)
Reviews and reccommendations of barbecues and related equipment (home made or shop bought)
Reports of any good times had and respect given to hosts
Post any photos of barbecue food, cooking injuries, sunburn, outdoor beer drinking, foolish behaviour
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We did one on Saturday, and although it drizzled intermittently for half an hour, it turned out nice again. Noone came down with GI symptoms though*, so I'm not sure if I can class it as a proper BBQ.
*although everyone that ate Nik at Work's cheesecake came down with a sudden attack of the coronaries
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Had late attendance at one yesterday. We were out climbing, so stopped on the way back, when the food was already cooked, which was was a good way of doing it. There were half a dozen South Africans present during the cooking process, so the meat was done perfectly (this is normally my job). However, no shorts were worn, so I am not sure if this is an official calling for Scotland.
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no shorts - fail
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We're on soup rations due to Mr LucyA's nasty infected throat - again :(
He had the constitution of an ox before we had a baby.....
However, I am going to buy a barbeque this week - any recommendations? Not too big or expensive. Proper charcoal rather than those cheating gas things. Must look nice and be hard-wearing as it will end up outside all the time.
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http://www.johnlewis.com/Home+and+Garden/Garden/Barbecues/SubCategory.aspx (http://www.johnlewis.com/Home+and+Garden/Garden/Barbecues/SubCategory.aspx)
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Make do over this summer and then buy one in the sales in September/anytime after August BHol when they start getting rid em cheap.
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We have one of the low Weber ones, not the high one linke on the JL website, can take it way camping if you have room. Great for cooking in the rain, even done a turkey in it for SA Xmas.
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It's a good call Largers. I was at Jerry's roof and I could smell the sweet smoke from a BBQ wafting down the pass in the evening breeze. Just a shame the BBQers leave their crap under the boulders for me to take home.
Question. What do we call those that BBQ? :-\
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http://www.johnlewis.com/Home+and+Garden/Garden/Barbecues/SubCategory.aspx (http://www.johnlewis.com/Home+and+Garden/Garden/Barbecues/SubCategory.aspx)
Well there's no point going anywhere else is there? ;D
Were you thinking of something like this? http://www.johnlewis.com/Shopping/PhotoGallery.aspx?Type=SKU&ID=230572940&ThumbID=1 (http://www.johnlewis.com/Shopping/PhotoGallery.aspx?Type=SKU&ID=230572940&ThumbID=1)
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That will do the job. Can you pick one up for me when you pop down to get yours.
I wonder if we can justify buying 3 of them for next years CWIF ;D
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That will do the job. Can you pick one up for me when you're going down to get yours.
I wonder if we can justify buying 3 of them for next years CWIF ;D
Still not stopped being smug about the Toons relegation, Graeme? Good lad!
However, 3 of the worlds biggest barbeques on company expenses is harder to justify. We're not MP's you know....
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Still not stopped being smug about the Toons relegation
Ouch. Would sir like some salt for that wound.
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However, I am going to buy a barbeque this week - any recommendations? Not too big or expensive. Proper charcoal rather than those cheating gas things. Must look nice and be hard-wearing as it will end up outside all the time.
Definately go for a Weber. We are shortly upgrading to the 57cm kettle. We have a Smokey Joe which is great for two people but a little small for a party. Check out some of the accessories you can get! We are getting the chimney lighter and I'm going to try and persuade Mrs Obi we need the pizza stone!
http://www.garden4less.co.uk/weber-charcoal-bbq-accessories.asp (http://www.garden4less.co.uk/weber-charcoal-bbq-accessories.asp)
John Lewis looks as cheap as anywhere, not sure what accessories they stock.
We also have a Cobb (http://cobb-bbq.co.uk/) on which we did a whole roast chicken last night. Not your classic BBQ but a great additional one especially if you pick up one for half price in the sales. ;D It uses just 7 brickettes and does a chicken to perfection in 1.5hrs
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Be aware that the John Lewis 'Exclusive' Weber 57cm kettle for £85 mentioned is not the classic 'one-touch' silver. It is the smaller 'compact' model with a few less features. The classic can be bought online for not much more. http://www.garden4less.co.uk/weber-one-touch-silver-57cm.asp (http://www.garden4less.co.uk/weber-one-touch-silver-57cm.asp)
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... before we had a baby.....
- any recommendations? Not too big or expensive. Proper charcoal rather than those cheating gas things.
We ended up getting a gas one since the kids, less free time means the gas one is up and running very quickly and we can get the little animals fed.
J :-)
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We ended up getting a gas one since the kids, less free time means the gas one is up and running very quickly and we can get the little animals fed.
J :-)
To what?
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I am calling the 2009 Barbecue Season open
Season never closes for us. I want one of these....
(http://www.barbequesgalore.com.au/media/TE5CI3E-01-lrg2.1601.jpg)
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Good call, in keeping with the tradition of UK bar-b-q-ing (the one and only true spelling :P) I attended a bar-b-q last night for a friends birthday.....in the rain :thumbsup: (they have an industrial gazebo as they do catering at festivals so staying dry wasn't a problem :) ).
Started laying the foundations for a brick bar-b-q this weekend too, hopefully get it finished before the end of summer (maybe!).
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(http://farm1.static.flickr.com/29/37062122_d37b131efa_s.jpg)
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I dp hope that no one uses those ghastly gas operated BBQs.....defeats the object imo...
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I dp hope that no one uses those ghastly gas operated BBQs
See RopeBoy's post above. Just outdoor cookers aren't they.
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Aren't there negative health issues w/ non-gas BBQ's? Never been fully explained to me, tho' the father-in-law won't use one (a solid fuel BBQ that is); words like cancer have been heard; maybe this is charred food?
Personally I find all Ur-behaviour fascinating, making fire especially. Full spit-roasting is incredible to watch. Didn't Neil do this (the medieval feast game) before becoming a Font hotelier?
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Aren't there negative health issues w/ non-gas BBQ's? Never been fully explained to me, tho' the father-in-law won't use one (a solid fuel BBQ that is); words like cancer have been heard; maybe this is charred food?
Yeah Houd its the charred food thing. Heavily oxidized food= free radicals and they are linked with cancer. But drink your cranberry based sea breeze, and many cocktails with anti-oxidant summer berries and all shall be well I'm sure.
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If you burn meat black it can release free radicals or something, but you can do that on any heat source. If you know what you are doing with any barbeque you can cook meat safely. A good rule of thumb (rule of palm) is if there are no flames, and you can hold your hand at the cooking level for 10 seconds before having to pull it away, then it's the right temperature for cooking on.
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well, I used to work as a dishwasher when i was younger and one of the chefs there (not the brightest of blokes...) used to eat the burnt bacon saying that he couldn't give it to the customers due to the carcagenics (?) in it...but I was young and naive....and he did have a very large waistline... :D
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Barbecue season? ???
All year round isn't it? :whistle:
Don't worry, never took me coat off in't first place!
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Aren't there negative health issues w/ non-gas BBQ's? Never been fully explained to me, tho' the father-in-law won't use one (a solid fuel BBQ that is); words like cancer have been heard; maybe this is charred food?
Anything burnt is supposed to give you cancer, burnt toast is the classic one! The tip is don't burn it in the first place, if you read anything on barbecuing (there are tons of US sites dedicated to 'grilling', I'm not THAT into it honest :-[) you'll learn quickly 'it's all about the lid'. Without one it's almost impossible to control the heat. The worse are disposable bbq's, meat only a few millimetres from the coals= guaranteed instant charring and raw on the inside. A decent kettle with a close fitting lid and an air inlet and chimney/air outlet you have total control. If you want you can put it out in about 5mins.
The Cobb I mentioned previously is the ultimate in terms of controlled heat. Fixed air inlet and outlet, light the 6 brickettes as instructed and you get two hours of perfect heat, no burning/charring. Perfectly cooked whole roast chicken so it's a myth that you can't cook well on a BBQ.
[once you learn the knowledge of the 'lid', the next stage is 'all about the marinade', at which point the US grill-geeks start getting a bit scary. :o ]
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you'll learn quickly 'it's all about the lid'. Without one it's almost impossible to control the heat. The worse are disposable bbq's, meat only a few millimetres from the coals= guaranteed instant charring and raw on the inside.
Not true. It's all about choosing the right moment, anything can be cooked to perfection. Apart from chicken which has no place on a barbie.
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Apart from chicken which has no place on a barbie.
Why do you say that? I love bbq chicken, especially the next day for lunch
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Full spit-roasting is incredible to watch.
:-\
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Apart from chicken which has no place on a barbie.
Why do you say that? I love bbq chicken, especially the next day for lunch
Too marginal to get decent results IMHO. Never find any at a proper braai, just chunks of red meat, the bigger the better.
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This is bbq heresy but.... I part cook my chicken in the oven before sticking it on. :-[
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I must admit I do that with chicken kebabs after I bit into a nice raw one at BBQ once. Raw chicken don't taste nice, and the textue ain't hot neither.
Is raw chicken one of the few things that doesn't taste like chicken? :-\
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Too marginal to get decent results IMHO. Never find any at a proper braai, just chunks of red meat, the bigger the better.
What about the shrimps though? Can't miss out on them, skewered on kebab sticks to prevent them being sacrificed to the bar-b-q god and seasoned with whatever takes your fancy they are truly delicious.
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The girlfriend being an ex-pescatarian used to do herself Tiger prawn, halloumi and pineapple kebabs.
She also does bananas sliced half open and rammed full of chocolate button and marshmallows then wrapped in tin foil and cooked until, well she decides they're cooked (a gooey mess I think). Not my cuppa but kids might like them.
Thinking about it not sure they're very bar-b-q specific. But ideas none the less.
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Apart from chicken which has no place on a barbie.
Why do you say that? I love bbq chicken, especially the next day for lunch
Too marginal to get decent results IMHO. Never find any at a proper braai, just chunks of red meat, the bigger the better.
We disagree on the chicken front, the chicken on Sunday was moist, cooked and tasted beautifully smokey. But we agree on the 'big red meat', the tastiest thing I've ever cooked on a BBQ (our neighbours gas one, with a lid!) was a huge steak ('96oz.. and the gristle!' (http://en.wikipedia.org/wiki/The_Great_Outdoors_(1988_film)#Notable_scenes)) kind of like a huge T-bone except it wasn't one, can't remember what the cut was called but it was from a decent butchers. Incredibly juicy, my mouth is watering thinking about it.
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What about the shrimps though? Can't miss out on them, skewered on kebab sticks to prevent them being sacrificed to the bar-b-q god and seasoned with whatever takes your fancy they are truly delicious.
I was brought a Bar-b-q wok for my birthday a few years ago. It's excellent for doing smaller prawns in. http://www.idealhomemagazine.co.uk/news/Sainsburys_launches_new_barbecue_wok_article_115279.html (http://www.idealhomemagazine.co.uk/news/Sainsburys_launches_new_barbecue_wok_article_115279.html)
Favourite recipe is chopped chilli's, garlic, lemon juice, lemon grass, coriander and fresh garlic. Marinade for a while and wok them until slightly crisp on the outside.
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Joe's heroic attempt to save Houdini from cancer:
A Very Berry Surprise:
2 oz Baja Rosa® strawberry cream liqueur
1/2 oz 99 Blackberries® blackberry schnapps
1/2 oz Black Haus® blackberry schnapps
1 oz DeKuyper® Raspberry Pucker schnapps
1 cup ice
1 cup black cherry ice cream
Thoroughly mix all ingredients in a blender to make a smoothie. Serve in a classic margarita glass. Garnish with either cherry, raspberries, strawberries, or all!
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kind of like a huge T-bone except it wasn't one, can't remember what the cut was called but it was from a decent butchers. Incredibly juicy, my mouth is watering thinking about it.
An SA braai special is "wagonwheel" steaks, could be the
Seafood has no place at a braai either. Although a fullsized snoek wrapped in foil and doused liberally with lemon juice and apricot jam sauce can be used as starter.
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I dp hope that no one uses those ghastly gas operated BBQs
See RopeBoy's post above. Just outdoor cookers aren't they.
You use lava rocks with it and it's just like a normal bbq;
http://www.bbq.co.uk/acatalog/campingaz-lava-rock.html (http://www.bbq.co.uk/acatalog/campingaz-lava-rock.html)
http://www.thebbq.co.uk/faqs/ (http://www.thebbq.co.uk/faqs/)
To be fair I didn't think they were 'cricket' either but I went to a couple of friends who had them and was quite impressed, especially with the lava rocks I didn't even realise they were gas ones. And now with the kids we're short of time it makes sense for us but I appreciate they might not be everybody's idea of bbq.
J :-)
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The modern human male's equivalent to the canine practice of pissing on gateposts - smoking up the neighbours' laundry with charcoal and flesh.
(http://jknujknu1.googlepages.com/CIMG3051small.jpg) (http://jknujknu1.googlepages.com/CIMG3050small.jpg)
We get on fine and they fully accept that there is a reasonable laundry curfew on sunny bank holiday evenings.
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and down to the serious business of the barbecue itself
(http://jknujknu1.googlepages.com/CIMG3052.JPG)
This was bought for £7.99 in a sale at Argos last year - including 4 x 1kg easy to light bags of charcoal. I just wanted something cheap and cheerful and didn't expect it to last past a few uses. As it turns out, I used it regularly last summer (over a dozen times), left it outside all winter and it is still perfectly usable.
One of those 1kg bags of easy light charcoal takes about 30 mins to get to to a state where you can start cooking and lasts long enough to cook 2 full racks of burgers, sausages, kebabs, fish or one rack of thicker meat/chicken - starting off with the rack in the highest position and moving it down one notch every two beers. The warming shelf underneath really does keep things warm.
I know that it is the epitome of shite British style barbecues, but at least it doesn't pretend to be anything other than a short step up from a disposable job.
Performance 5/10
Ease of use 7/10
Value for money 10/10 (because it still works)
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Last year the little Tesco's over the road was selling those disposable bbq's at something stupid like £1.99 (after the bbq season). I had the great idea that as our flat had a covered balcony I could have a bbq any day of the year (haha)... So I removed a stand and placed this on a table with the bbq on top, I was pretty confident that it was safe as the heat below the bbq was minimal, so inside I went, opened a beer and waited for the charcoal to turn white. Whilst inside, the coals burnt through the bbq outer and dropped onto the table, which after a while started to burn and flame. I went out to check it was ready and I don't think I've moved so fast since. Phew! I won't be doing it again.
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Paul, you do nothing to shake off your accident-prone image :lol:
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(http://mypetjawa.mu.nu/archives/bumblebee%20guy.jpg)
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Have you been struck by lightning yet Paul?
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Paul B shortly after falling asleep at his BBQ
(http://pic20.picturetrail.com/VOL65/42706/255899/2124094.jpg)
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Paul, you do nothing to shake off your accident-prone image :lol:
I'm beginning to realise that it mightn't be down to a run of bad luck and more likely; a lack of common sense!
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Paul, you do nothing to shake off your accident-prone image :lol:
I'm beginning to realise that it mightn't be down to a run of bad luck and more likely; a lack of common sense!
You are the new Joe Simpson :bow:
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and down to the serious business of the barbecue itself
(http://jknujknu1.googlepages.com/CIMG3052.JPG)
This was bought for £7.99 in a sale at Argos last year
I know that it is the epitome of shite British style barbecues, but at least it doesn't pretend to be anything other than a short step up from a disposable job.
I reckon the basicness of a guys bbq relates to his sperm count. The cheaper it is, the more fertile you are!
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that's true - the last bbq I had cost a tenner and did the job perfectly... :D
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Another sunny day, another barbecue.
Tonight's highlights
Sparrow Grass wrapped in prosciutto for starter - a family favourite.
(http://jknujknu1.googlepages.com/sparaggrill.jpg)
I like it with only a thin layer of ham and I prefer to use the cheaper, less strong stuff - about half of a slice of the prepacked stuff from the supermarket per asparagus spear is about right (I cut the whole pack in half with scissors). A quick couple of squirts with that spray on cooking oil that calorie counting ladyboys use is just right to stop the ham and the exposed asparagus shrinking or drying out too much.
(http://jknujknu1.googlepages.com/sparagjustright.jpg)
Let the edges of the ham just start to get crispy and cool for a minute or two before eating.
(http://jknujknu1.googlepages.com/sparag.jpg)
Ribbons of rump steak (cut across the grain, avoiding the gristle), seasoned with salt and pepper and then twirled around oyster mushrooms on a stick. Takes horse radish, mustard or wassabi very nicely, but is fine on it's own
(http://jknujknu1.googlepages.com/beefoyster.jpg)
And of course - man's best friend - straightforward rump steak. Bit of salt, tiny bit of black pepper and some paprika on this one.
(http://jknujknu1.googlepages.com/steak.jpg)
This is not just barbecue food; this is Lagerstarfish barbecue food.
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(http://www.geekzone.co.nz/imagessubs/a4d5ed9f4988b3692a5ce940b516f57d.jpg)
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Vegetables on a barbeque! The devils work, ek se.
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I forgot to take a photo of it but we christened our new 57cm Weber in true style on Sunday with Mrs Bigphil's homemade kebabs followed by 36oz of prime rump steak which had marinaded for 36hrs to this recipe....
http://www.channel4.com/food/recipes/chefs/nigella-lawson/black-and-blue-beef-recipe_p_1.html (http://www.channel4.com/food/recipes/chefs/nigella-lawson/black-and-blue-beef-recipe_p_1.html)
Mmmmmmmmmmmmmmmmmmm :thumbsup:
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I am going to Lagers' house for a BBQ, he is clearly the BBQ Daddy! :thumbsup:
Paul, have you never noticed the really burnt patches that appear under every disposable BBQ ever lit? Even I know you can't put them on a table without incident. :lol:
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Paul, have you never noticed the really burnt patches that appear under every disposable BBQ ever lit?
Yes! Every nice picnic area/park etc has the tell tail squares of dead grass. Makes me very angry, it takes ages to regrow after being killed off like that. Grrrrrr. :spank: Morons.
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YES! so I didn't put it on the table, it was on a wire rack thing a good 15cm from the table itself.
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Yes! Every nice picnic area/park etc has the tell tail squares of dead grass. Makes me very angry, it takes ages to regrow after being killed off like that. Grrrrrr. :spank: Morons.
It is indeed moronic. All you need is 2 crushed beer cans to balance it on.
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Unless you're using the really cheap ones, in which case the coals will get hot enough to somehow melt through the flimsy little metal tray they are sitting in and end up on the grass, or as Paul has demonstrated, the table anyway.
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Until it happened to Paul, i have never heard of that. He must have the Midas (or is that Merde-s) touch.
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Last year the little Tesco's over the road was selling those disposable bbq's at something stupid like £1.99 ..............the coals burnt through the bbq outer and dropped onto the table, which after a while started to burn and flame.
Unless you're using the really cheap ones, in which case the coals will get hot enough to somehow melt through the flimsy little metal tray
Herein lies a lesson (and for once not just that Tescos are cunts).
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the thing is they wouldn't have normally been cheap malc doubter, it was after the summer, hence my genius all weather bbq fail.
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I've never doubted Malc! Just Jerry's memory.
Must admit I've used the cheap Sainsbury's disposable BBQs loads and they've never disintegrated.
So we're back to Tesco's just being cunts then. Fine by me. ;D
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I don't know where our fally-apart ones came from but the arse definitely fell out of them, on more than one occasion. Saying that, I have used cheap-ish ones which were ok.
I don't know what that proves, let's just stick with Tesco are cunts, that seems to be the general consensus anyway. ;D
Does anyone have one of the bucket BBQs, are they any good? I am tempted by their cuteness...
(http://www.coolgifts.com.au/images/mini%20bucket%20bbq%20l.jpg)
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I don't know where our fally-apart ones came from but the arse definitely fell out of them, on more than one occasion. Saying that, I have used cheap-ish ones which were ok.
I don't know what that proves, let's just stick with Tesco are cunts, that seems to be the general consensus anyway. ;D
Does anyone have one of the bucket BBQs, are they any good? I am tempted by their cuteness...
(http://www.coolgifts.com.au/images/mini%20bucket%20bbq%20l.jpg)
The problem with nice looking cheap BBQ's(especially ones painted) is that after you've used them once, the paint gets burnt off in places, they get covered with fat and soot and burn marks etc.. then they inevitably get left outside and rust..
:(
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My mate South African Mike (who is from Zimbabwe - of course) made a barbecue out of a beer keg.
Bit like this.......
(http://i40.tinypic.com/p0xvo.jpg)
Works a treat. He is a farrier though so knows his shit with welding etc. They call it a brie there (right Chris?) but his barbecues have always been more correctly described as "proper serious piss ups".
:alky: :beer2: :beer1: :alky:
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Braai. And any proper braai should be a serious piss-up. Braais often get made from half oil drums too (sufficiently cleaned!).
And some Zimbabweans take offence at being called South Africans. Bit like calling a Canadian a Seppo. But some don't mind.
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He's Zimbabwean but grew up in South Africa so he doesn't mind. Supports the Rugby / Cricket / Football teams etc.
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we had 2 in font last week.full sun till 10 shorts only.we even cooked a horse(well a small one).lucy we are getting a fire pit from homebase on chesterfield road.it has a grill on top to cook then when you have finished you can throw some logs on and sit round the fire quaffing fine wine
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Does anyone have one of the bucket BBQs, are they any good? I am tempted by their cuteness...
(http://www.coolgifts.com.au/images/mini%20bucket%20bbq%20l.jpg)
We've got one for camping. I really rate it. The fuel goes in an inner bucket with little air holes in the bottom and the whole lot folds up into a very portable little package - you can transport it with the fuel inside ready for lighting when you need it.
Ours came with a small bag of instant lighting charcoal, which took ages to get lit because the little bits got stuck in the air holes. Since then I have uses briquettes (using firelighters to start it off) and they work fine. It does take a long time to get to the point where it is ready to cook - about an hour. However, it is good for cooking for a whole hour and is good for sitting around warming your toes for another couple of hours; remarkably efficient, really. There are still red hot coals inside it on the following morning, so you need to take care to chuck some water in and make sure it is all cool before chucking the ash in a bin.
Not a massive cooking area, but this isn't a problem as it stays hot for long enough to cook a few rounds.
The legs work fine, reasonably sturdy and no sign of the grass underneath getting scorched. (DISCLAIMER: this in no way implies that it would be suitable or safe for use by Paul B)
Ours has had 10 or so uses and still looks fine.
(http://jknujknu1.googlepages.com/CIMG3002.JPG)
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Ours has had 10 or so uses and still looks fine.
(http://jknujknu1.googlepages.com/CIMG3002.JPG)
Cool, like the inner bucket burner idea... strike me down with hell fire for being so Bucket BBQ cynical... :spank:
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I have to say, I was very cynical about the bucket and it was Mrs Starfish that wanted to buy it - at £5 in Woolworth's (Bridlington branch) last chance sale last summer I wasn't going to complain. I expected it to last the weekend and then have to be scrapped, but was happy to be wrong. It is a great design.
I don't remember ours having holes in the side of the main bucket like the ones in 'Pie's post? I'll check later.
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Ooooh, now I really want one. I will look for ones with the inner bucket thing, that sounds like the most sensible, and least paint burny, type. :thumbsup: The one in the picture was just an example from Google, I don't specifically have my sights set on it.
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We've got one for camping. I really rate it.
Sweet. I came home to find the missus had bought one for our camper van this weekend and I was quite sceptical.
I was all set on a Son of Hibachi http://www.sonofhibachionline.com/ (http://www.sonofhibachionline.com/) but we'll see how the bucket goes.
If it gets the thumbs up from the UKB King of BBQs I'm sure it'll be great.
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Sweet. I came home to find the missus had bought one for our camper van this weekend and I was quite sceptical.
Make sure you get briquettes, not loose charcoal, and firelighters to get it going (Wrapped Zip are my favourite as they don't dry out if you leave them out of the box for months at a time)
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Viz top tip. If you can't get firelighters, then just soak some nougat in paraffin.
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FFS Chris, who's going to have a bit of nougat hanging around in barbecue season? Marshmallows are a more practical solution (don't use petrol - the ratio of surface area to air inside a marshmallow creates a potentially explosive unit when soaked in petrol)
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Anyone who doesn't have a piece of nougat on their person at all times is not worthy of being called a gentleman, in my humble opinion.
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(don't use petrol - the ratio of surface area to air inside a marshmallow creates a potentially explosive unit when soaked in petrol)
8) where's my jerry can
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Make sure you get briquettes, not loose charcoal, and firelighters to get it going (Wrapped Zip are my favourite as they don't dry out if you leave them out of the box for months at a time)
Good advice, cheers. Not sure when we'll actually get to go away in the van and use it at the mo as we've got 9 weddings plus 4 stag dos this year.
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(don't use petrol - the ratio of surface area to air inside a marshmallow creates a potentially explosive unit when soaked in petrol)
8) where's my jerry can
I may or may not have based my above comment on some completely imagined science.
If anyone can, Jerry can.
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We've got one for camping. I really rate it.
Sweet. I came home to find the missus had bought one for our camper van this weekend and I was quite sceptical.
If it gets the thumbs up from the UKB King of BBQs I'm sure it'll be great.
For those campers wanting a gas one (I await my flaming..) I have a portable Gas BBQ. Made by outback its about 2 ft by 18", has wee legs that fold up and is great. Of course the gas bottle that goes with it is just as big but is really great for car camping/camper vans (esp as you can probably just use the gas bottle from your van stove...). I've had it 6 years and still going strong.. made of some cast ally thing it doesnt even rust..
I suspect I've missed the gas/coal arguments here and am probably very unpopular for having a gas one but its great.. much less faff..
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Tried one of those beercan chicken tings on last nights barbie.......and will be avin plenty more.
Great idea and the chicken came out well moist. Cooked for about 80mins. Used a Texan type rub and a can of lager that one of the boys left round. I will be experimenting with different beers/rubs/marinades. Plenty of recipies if you do a search for beercan chicken though most are American though. Have a go i say
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Another sunny day, another barbecue.
Tonight's highlights
Sparrow Grass wrapped in prosciutto for starter - a family favourite.
(http://jknujknu1.googlepages.com/sparaggrill.jpg)
I like it with only a thin layer of ham and I prefer to use the cheaper, less strong stuff - about half of a slice of the prepacked stuff from the supermarket per asparagus spear is about right (I cut the whole pack in half with scissors). A quick couple of squirts with that spray on cooking oil that calorie counting ladyboys use is just right to stop the ham and the exposed asparagus shrinking or drying out too much.
(http://jknujknu1.googlepages.com/sparagjustright.jpg)
Let the edges of the ham just start to get crispy and cool for a minute or two before eating.
(http://jknujknu1.googlepages.com/sparag.jpg)
Ribbons of rump steak (cut across the grain, avoiding the gristle), seasoned with salt and pepper and then twirled around oyster mushrooms on a stick. Takes horse radish, mustard or wassabi very nicely, but is fine on it's own
(http://jknujknu1.googlepages.com/beefoyster.jpg)
And of course - man's best friend - straightforward rump steak. Bit of salt, tiny bit of black pepper and some paprika on this one.
(http://jknujknu1.googlepages.com/steak.jpg)
This is not just barbecue food; this is Lagerstarfish barbecue food.
Man that looks good - can I come to your house for tea the next time the weather's good? ;)
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Neighbour knocked up an excellent impromptu carnivore bar-b-q last night of lamb steaks in morrocan seasoning, tuna & pepper kebabs with scotch bonnet seasoning, home-made beef burgers (w/scotch bonnets), mussels in chilli (scotch bonnet!), corriander & white wine sauce (pan on the bar-b-q) and some lightly grilled squid to top it all off. Tasty!
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and some lightly grilled squid to top it all off.
Mmmm... grilled squid.
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some top tips from chez applat.
I. twigs from rosemary, applewood or gum tree are all good to throw on the coals.
II. damp woodchips will add a mellow smoke while cooling down the coals
III. treacle acts as a really good base for BBQ marinades, try mixing with basalmic vinegar and smoked paprika.
IV dried cedar cones act as a really good lighter and add a good flavour too.
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I had a BBQ, on a beach, while wearing my UKB hoodie, yesterday. It was lovely, but we had no exciting gourmet food, just burgers and sausages. ::)
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yeah, bought a cheap bbq from morrisons and ate some chicken shish kebabs...lovely...and got suitable drunk (to celebrate my new job!)
(http://farm4.static.flickr.com/3544/3626081740_cc81a3de2f.jpg)
(http://farm3.static.flickr.com/2421/3625358787_ce8641a257.jpg)
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Sunday barbecues are great. It's just the Mondays that come after them that are not so great. :alky: :alky: :beer2: :beer1:
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I need to sort a BBQ for my 40 364/365 birthday and was hoping for some tips.
Ideally large, adjustable and obviously non gas. Cheap would obviously be a bonus
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I used to be a total non gas advocate but after getting one I would never turn back.
One like this in fact
(http://www.barbequesgalore.com.au/media/TCHT5CA-01-lrg.1370.jpg)
That plus if you get caught lighting a fire during a total fire ban youll get nailed to the gates of hell!!
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Have you thrown another shrimp on it yet?
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Several infact. Actually, last time I checked they called the BBQ here in about 1788 and its been going ever since ;D
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So aside from Asparagus in Prosciutto (which I've already decided to do), what are the UKB's collective bar-b-que favourite recipes?
I'm looking to Sloper for something fancy here, but just keen to get some ideas for slightly unusual, but fantastic food stuffs.
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The asparagus season is over, what you'll be buying now will be over priced and poor quality.
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Sorry, got distracted by work :wank: anyway I'd suggest roasting peppers with feta, simply split small red / yellow peppers (avoid green) in half and roast inside way down for a few minutes then run over, splash with some olive oil and season then put in cubes of feta, some breadcrumbs and chopped herbs and return to the grill.
marinade cubed goat in coconut milk, cumin and chilli and put on skewers with small cubes of sweet potato and grill.
duck and honey, cut thin strips of duck breast and marinade in lots of honey and garlic, quickly grill an serve with humus and pitta bread
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excellent barbecue videos for inspiration
http://www.youtube.com/user/BarbecueWeb (http://www.youtube.com/user/BarbecueWeb)
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This one's quite good too ;)
Stuntman Burned at the Stake (http://www.youtube.com/watch?v=LJWa6Lr97t4#)
Though he could've done w/ a little more time on the heat, looks a bit rare at the end.
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I'm calling it.
Let the burning of stuff and drinking beer outside begin :bounce:
Fuck the neighbours washing, they can always do it again.
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Good call, right the covers coming off the Weber...have yet to play with my Xmas pressie pizza stone.
(http://www.gardenandleisure.com/prodimages/large/weber_round_pizza_stone_l.jpg)
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too late lagers, we had one yesterday, ribs, sausages, lamb steaks.
Proper Bo.
Breakfast outside as well this morning, kippers
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Went round to my sister's house on Saturday for a barbecue. She can't bbq for shit, but that doesn't matter as her husband is Argentinian :thumbsup: and he does it all. Needless to say, we ate a lot of cow.
He makes a lovely (easy/lazy) chimichurri and has emailed me his recipe
This is the recipe for chimichurri. I don't have exact quantities, but I try it as I do it.
For example, to fill up an empty marmalade jar
Put vegetable oil and a strong vinegar in equal parts (not malt vinegar or balsamic because they are too light). I would use red wine vinegar.
Add a tea spoon of salt.
Add mixed herbs or herbs of provence. Add quite a lot, at least half of the small jars they come in.
Add dried crushed chillies that you also can buy in a small jar in Tesco. I try it by dipping a piece of bread and keep adding until the heat is enough but not too much.
If it is too runny, add some more herbs.
My auntie used to add pimenton (a sort of paprika). The best is the spanish one PIMENTON DE LA VERA, which is very tasty and a bit sweet. Pimenton is dried red peppers.
I try to prepare it a couple of days before the barbecue so the herbs and chillies get nice and soggy. The longer you leave it, the better it gets.
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I pruned the apple tree yesterday and cut back the rosemary bush, if anyone wants some to add flavour to their grill send me a pm.
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YYFY. Just won a bucket barbie in a charity raffle at work. Any tips for use?
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YYFY. Just won a bucket barbie in a charity raffle at work. Any tips for use?
I bought one of these from B&Q and think its awesome. They seem to stay hot for ages so don't feel too rushed to get the food on.
I used mine with some JD oak barrel chips which wasn't entirely a success using the wet method the heat got damped down pretty heavily. Using the dry method things got a little too 'flame grilled' when some of the chips caught the fat.
Even better thing is you can throw it in the car easily enough.
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YYFY. Just won a bucket barbie in a charity raffle at work. Any tips for use?
YYFY indeed. Something worth winning.
Use briquettes rather than loose charcoal - the loose stuff blocks the air holes and makes it even slower to get lit. Fire lighters work best to get it going. Allow a bit more time than usual for it to get to cooking stage and be aware that it will stay hot for ages - there will still be hot briquettes in the bottom the morning after (if you fill it to start with). Think I posted some stuff about ours on this thread last year. Ace little things
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Perfect BBQ weather...(http://facebook.com/photo.php?fbid=10150100151171354&set=a.239646951353.172533.553021353)
:beer2:
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Perfect BBQ weather...(http://facebook.com/photo.php?fbid=10150100151171354&set=a.239646951353.172533.553021353)
:beer2:
Where's your pictures? :thumbsup:
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it's on farcebook :spank: http://www.facebook.com/photo.php?fbid=10150100151171354&set=t.553021353 (http://www.facebook.com/photo.php?fbid=10150100151171354&set=t.553021353)
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Not much new to report this year.
Discovered Penbead briquettes. Amazingly clean - not much smoke while lighting. Stay hot for a long time. About 300 4500 times better than "King of the Grill" briquettes from Lidl.
Moved our child-proof fire guard from the living room to the garden (anchored to a wall) to stop the little ones from messing with my food getting to close to the hot burning thing.
I've been letting the kids cook bockwurst/hotdog sausages on skewers as something that they can cook easily that is ready to eat very quickly. The pre-cooked nature of these meat products takes all the fun out of the uncooked roulette game, but keeps other parents happy.
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been a very poor year for me, mostly to do with moving house and throwing away our old kettle barbeque that I'd repaired too many times to count.
Time for it to meet its maker. Not sure what that means, John on production line 4?
Anyway, we need a new one, I liked the kettle style although I am open to suggestions about switching to a different style.
Unfortunately we have been looking and not seen anything worth buying yet, If anyone sees anything worthwhile or knows of a good dealing going then holla in this direction.
Word
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If anyone sees anything worthwhile or knows of a good dealing going then holla in this direction.
Word
A big garden needs a BIG bbq...
(http://lh6.ggpht.com/_K6nRm0I-5ZU/SPKhTVxKE-I/AAAAAAAAAWA/CHKwqabC5FM/IMG_1912.JPG)
http://www.weberbbq.co.uk/barbecues/charcoal/ranch-kettle/ (http://www.weberbbq.co.uk/barbecues/charcoal/ranch-kettle/)
Or maybe Gas is the way to go...
(http://www.weberbbq.co.uk/uploads/products/barbecues/genesis-gas/genesis-s-330-grill-centre.jpg)
More seriously Argos have some good discounts on BBQs at the mo, do they know something we don't about the summer?
If you want charcoal you can't go wrong with a Weber with 10 year guarantee. Think we got our Weber 57cm kettle from these guys...
http://www.garden4less.co.uk/weber-charcoal-bbq.asp (http://www.garden4less.co.uk/weber-charcoal-bbq.asp)
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Or maybe Gas is the way to go...
Go and have a long hard look in the mirror and then come back to me ;D
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What about making a permanent one?
I've been planning on doing this for a year or so, but not got round to it, think I'll remedy that this year and include a clay oven too for bread, pizzas etc. (if I don't spend all my time climbing!).
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Or maybe Gas is the way to go...
Go and have a long hard look in the mirror and then come back to me ;D
If I look in my mirror, I can see my backyard with our 57cm CHARCOAL Weber kettle complete with chimney starter (a genius invention). You know where my loyalties steaks lie.
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glad to hear it. My mate has one of those Webers with the chimney starter, its a nice piece of kit but it is ££££££ for me.
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but it is ££££££ for me.
You've just spent £250 on a trampoline which I'm guessing wasn't bought solely for your use, and you can't find £100 for 'the benefit of the whole family/community/mankind in general' :-\
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been a very poor year for me, mostly to do with moving house and throwing away our old kettle barbeque that I'd repaired too many times to count.
Time for it to meet its maker. Not sure what that means, John on production line 4?
Anyway, we need a new one, I liked the kettle style although I am open to suggestions about switching to a different style.
Unfortunately we have been looking and not seen anything worth buying yet, If anyone sees anything worthwhile or knows of a good dealing going then holla in this direction.
Word
fire pit style ones are good, and multi purpose (potentially), but low to the ground and therefore not so good for families?
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fire pit style ones are good, and multi purpose (potentially)
Disposing of bodies? :-\
Pit of Death (http://www.youtube.com/watch?v=84UOA9f_iOk#)
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Right that's it, I'm breaking mine out this weekend whatever the weather...Mmm now what to cook, shall I get some steaks in or maybe crank up the pizza stone? :-\
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Forgot to mention, TK Maxx in Shef has some nice BBQ accessories in at the mo pretty cheap, tongs, cleaners, baskets etc etc
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I have no problems cooking for a small amount of us, however the wife has invited 12 around over the weekend for a BBQ. The plan so far is to make a variety of home made burgers, grab some sausages (the local award winning ones from the local farm shop) and get loads of different bits so people can customise their burgers. has the UKB BBQ collective got any good ideas for feeding the five thousand that won't break the bank.My BBQ is the half barrel type so room isn't a problem.
Cheers Rich
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These went down well when I made them in Font t'other week, cheap, quick and easy.
N x large peppers, slice the top off and remove seeds and pith, keep the lid, its going back on.
Cous cous enough for however many peppers you're doing (mix equal weight of cous cous with equivalent volume of warm water, e.g. 100g of cous cous with 100ml of warm water). Allow this to sit for 10minutes until all the water is absorbed, fork through the cous cous to break it up.
Whilst thats doing fry in olive oil finely chopped onions, mushrooms, chopped black olives and seasoning (use what you want, but chilli flakes work well, black pepper too) quantities appropriate to the volume of cous cous.
Once done mix the two together, optionally adding pine nuts, chopped spring onions and finely chopped corriander.
Stuff the peppers with the cous cous mix, put the lid back on and wrap up tightly in foil. Place these directly on the coals of the bar-b-q for 10-15 minutes depending on how hot it is just be wary of the peppers burning.
Other cheap option for feeding lots is jacket potatoes, you can cheat and heat/do most of the cooking in the microwave first, then wrap in foil (drizzle of olive oil is nice at this stage) and bung them on the coals to cook.
The only downside to this is that both take a fair amount of heat out of the bar-b-q so you won't always be able to cook meat at the same time, but you've a huge bar-b-q so that won't be a problem.
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Slackers there is no meat in that recipe. Have you forgotten what day it is? ;)
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Slackers there is no meat in that recipe. Have you forgotten what day it is? ;)
Its a concession this week as its National Vegetarian Week (http://www.nationalvegetarianweek.org/), let the poor, weak, emaciated vegans/vegetarians have a Friday off once a year.
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I'd have thought National Lettuce Munching Week would be all the more reason to up the ante! :P
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I think he may deserve a puntering for that statement Jasper ;) vegetarianism week? Whatever next!
:)
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I'd have thought National Lettuce Munching Week would be all the more reason to up the ante! :P
(http://1.bp.blogspot.com/_mJmwQtPmusk/TLGG2TeP44I/AAAAAAAAFB4/ZbOWPnZM9xI/s1600/lettuceman.jpg)
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my dear mam brought me some of these back from the states last summer but I only got around to doing a bit of skewering (oo-er) recently:
http://www.williams-sonoma.com/products/fire-wire-flexible-grilling-skewer/ (http://www.williams-sonoma.com/products/fire-wire-flexible-grilling-skewer/)
they're really very good, you can position your kebab around whatever else is on your barb. recommended
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after much thought and deliberation we bought this (http://www.notcutts.co.uk/-Rimini-Kettle-Charcoal-Barbecue/pid-00237190), granted its not worth its full price of £50 but for £20 its a bargain. Compared it side by side to the weber 47cm which is a better piece of kit its not worth nearly 4x the amount.
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Looks just the part. And it has the word "rim" in its name which can only be a good thing.
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Anyone got any info on gas BBQs...I know, I know...buy a charcoal one...
BUT: I live in a flat, and have a small balcony which is wherwe I want to put it. I've used a £15 kettle type which smoked out the neighbours, so I'm considering using the fuel of the devil! (and to be honest, as much as i prefer using the coals, there's not a lot of difference really)
I really like the look of this nice weber one (http://ukbouldering.com/board/index.php?action=post;topic=11748.125;num_replies=133) but the price is a bit a steep. I'm almost willing to pay this much as I've always figured that you get what you pay for and they look built to last.
Has anyone seen any other options? There were cheaper ones at B&Q but they didn't look "built-to-last"...
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I've got a portable gas bbq made by outback (seems to be discontinued) Its about 40 cm by 30cm (cooking area) and is about 30cm high when closed (has fold away legs). So you can put the thing in your car/shed/flat easily.. Might be idea..
it was about £60 5-6 years back. Works great. It may be small but as its gas you can just cook for longer (no need to wang more coals on etc..). Homebase/b&Q ones seem a bit wobbly to me (old man has one..).
When you buy a gas one, watch out for the extra cost of a regulator and the gas bottle - there may be a deposit etc..
Heres something similar...
(http://www.totalgardens.co.uk/prod-images/350/totalgardens/BBQG4.jpg)
Google portable gas BBQ etc.....
http://www.totalgardens.co.uk/Portable-Gas-BBQ-PS13527.html (http://www.totalgardens.co.uk/Portable-Gas-BBQ-PS13527.html)
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Anyone got any info on gas BBQs...I know, I know...buy a charcoal one...
BUT: I live in a flat, and have a small balcony which is wherwe I want to put it. I've used a £15 kettle type which smoked out the neighbours, so I'm considering using the fuel of the devil! (and to be honest, as much as i prefer using the coals, there's not a lot of difference really)
I really like the look of this nice weber one (http://ukbouldering.com/board/index.php?action=post;topic=11748.125;num_replies=133) but the price is a bit a steep. I'm almost willing to pay this much as I've always figured that you get what you pay for and they look built to last.
Has anyone seen any other options? There were cheaper ones at B&Q but they didn't look "built-to-last"...
Link doesn't seem to work but I'm guessing you mean the Weber Q series (http://www.weberbbq.co.uk/barbecues/q-range/weber-Q-100/), very nice but rather pricey as you say. Your right about getting what you pay for, charcoal Webers have 10year guarantees and will last at least that if looked after. The bowel is enamelled not painted like cheap ones. A £30 bbq will last 2-3 years where as a £100 one will last 10-15.
I recently put together a cheap gas BBQ for my in-laws, it was so badly made I'd be surprised if it lasted as long as the time it took to assemble!
There are various other portable gas BBQs available, check out the Camping Gaz range, not used one myself but most of their kit is well made and not silly prices.
http://www.garden4less.co.uk/campingaz-barbeques.asp (http://www.garden4less.co.uk/campingaz-barbeques.asp)
If you'd still like the charcoal taste without the hassle, as a leftfield option consider a Cobb BBQ (http://cobb-bbq.co.uk/products.html)
Whilst overpriced at full price, if you can pick one up in the sale or 2nd hand they are very good. We got one for about £40 and they do a whole roast chicken beautifully with about 6-8 brickettes. There is minimum smoke (to keep your neighbour happy), not quite the traditional BBQ experience but the food tastes great. There's even a moat to put beer/wine in to add flavor!
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Link doesn't seem to work but I'm guessing you mean the Weber Q series (http://www.weberbbq.co.uk/barbecues/q-range/weber-Q-100/), very nice but rather pricey as you say. Your right about getting what you pay for, charcoal Webers have 10year guarantees and will last at least that if looked after. The bowel is enamelled not painted like cheap ones. A £30 bbq will last 2-3 years where as a £100 one will last 10-15.
how dare you suggest my bowels to be of the lower quality painted variety?!
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Don't go cheap on gas barbeques. We had a holiday cottage with a Tesco one in it (I think) and used it once. Even at full heat it gave the meat a light tan, and took ages to cook, by which time I was very, very drunk. Would definitely avoid cooking chicken on one.
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charcoal Webers have 10year guarantees and will last at least that if looked after. The bowel is enamelled not painted like cheap ones. A £30 bbq will last 2-3 years where as a £100 one will last 10-15.
bearing in mind its only the bowl, lid & handle that have the 10 year guarantee
Bowl and lid – 10 year
Handle – 10 year
Charcoal grate and cooking grate – 2 year
All other parts (legs, base, triangle, ash catcher, wheels and vents) – 2 year
Our last cheap kettle bbq which is more or less exactly the same as the one we just bought, was used/abused and left outside for the best part of at least 5 years and the things that gave out were the legs and we only chucked due to moving house.
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bearing in mind its only the bowl, lid & handle that have the 10 year guarantee
Bowl and lid – 10 year
Handle – 10 year
Charcoal grate and cooking grate – 2 year
All other parts (legs, base, triangle, ash catcher, wheels and vents) – 2 year
Yeah, but the bowl, lid and handle get the most hammer. The cooking grate is stainless steel, the charcoal grate is heavy grade steel, and most other parts are aluminium so not gonna rust.
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this is from the weekend (http://www.flickr.com/photos/63771618@N05/5808908834/)
(http://www.flickr.com/photos/63771618@N05/5808346001/)
thanks slackline for the peppers idea - put a load of feta in them too. Then did a beasty flatbread with a big bowl of tsiki(spelling)and obviously a few beers. I know there was no meat :chair:
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Its been called....today....by me.
Grit seasons over - BBQ time. :icon_beerchug:
(http://farm8.staticflickr.com/7196/6974042909_daf30ed854_z.jpg)
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Too late..... 16:30 for me and FBSF
We were on it.....
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Clearly one can see from the angle of the shadows that the photo was taken at ~2pm.
Slow coaches!! :P
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Good work!
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Darn...
:wall:
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Spent yesterday pm at a kids party which was sensibly held at a pub with a big beer garden and climbing frame thing for the sprogs. Glorious. Did someone mention limestone?
:beer2:
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Darn...
:wall:
To be fair FD you did technically do the calling at about noon as we sweated our way out of the woods
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8)
fair point
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I want photo evidence - speech bubbles and all.
not that I've turned this into a childish game or owt
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Darn...
:wall:
To be fair FD you did technically do the calling at about noon as we sweated our way out of the woods
What exactly are you and fatdoc getting up to in those woods on a Sunday?
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Meeting people off facebook, what else?
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Second coming with the current weather.
My neighbour was at it yesterday (I was out climbing on hot gritstone, stupid but worth it for the gorgeous evening/sunset).
(https://distilleryimage1.s3.amazonaws.com/f8a6214ca41111e1a92a1231381b6f02_7.jpg)(https://distilleryimage9.s3.amazonaws.com/309d6e56a43111e1b10e123138105d6b_7.jpg)
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Made some loverly burgers recently:
beef mince
crumbled stilton
diced red onion
garlic
tomato puree
salt&pepper
worcester sauce
tabasco sauce
The onions and stilton help hold a lot of moisture in the meat, lovely.
Also making some ribs for this weekends bbq fest:
poach pork spare ribs for about half hour in:
chicken stock, few cloves of garlic, sliced red onion, diced chilli and a few black peppercorns
then marinade overnight in bbq sauce which is going to be made of:
jar of hoi sin sauce, crushed garlic, fresh grated ginger, worceseter sauce, dark soy sauce, brown sugar, salt & pepper, orange zest, orange juice, tomato puree, red onion, chilli, sweet pepper, honey, paprika and sweet chilli sauce. Will probably blend all the ingredients together and then cook them down for 20 minutes, let it cool and bag the ribs and bbq sauce overnight in the fridge.
Any other suggestions or improvments on the bbq sauce?
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Any other suggestions or improvments on the bbq sauce?
I think it could be much improved by delivering the finished product round to my house for my my tea
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Any other suggestions or improvments on the bbq sauce?
I think it could be much improved by delivering the finished product round to my house for my my tea
Delivered via Bikini Clad rib moped delivery girl...
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Any other suggestions or improvments on the bbq sauce?
Homer Simpson Gurgle Noise (http://www.youtube.com/watch?v=msQPHxTUgzI#)
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Bought a barbecue yesterday, off to the brewery for some casks at 12, psyched for a weekend of grilling!
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some good reading for your casks:
http://www.cask-ale.co.uk/realale3.html (http://www.cask-ale.co.uk/realale3.html)
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Blocked by work >:(
Never mind, the casks are in the fridge and ready to be cracked open once I get home!
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casks in the fridge?
I take it that means its lager in which case the reading will be worthless and you either have a bloody massive fridge or tiny casks
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Minicasks of Durham Brewery Magus and Durham Brewery Fallen Angel. It tends to not come out too cold thankfully.
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(http://www.cask-ale.co.uk/148_4889.jpg)
DFBWDB :beer2:
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Minicasks of Durham Brewery Magus and Durham Brewery Fallen Angel. It tends to not come out too cold thankfully.
It'll be bright then so no need to worry about it
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I just went gas.
I don't regret it.
8)
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My sister had one of those camping gas barbecues and I want one! Never thought I'd sell out, but then I never thought I end up thinking about buying a tent canopy extension. I'll be towing a fucking caravan next.
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A gas bbq isn't a bbq, you people are philistines.
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A gas bbq isn't a bbq, you people are philistines.
True.
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'Gas grill' for the BBQ purists..
Personally I cant tell the difference between my 40 day marninated Linda McCartney Quorn Sausages cooked on either... but I know one is alot less bother...
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What, cos they taste like synthetic shite on either? ;-)
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What, cos they taste like synthetic shite on either? ;-)
I wouldn't touch em with a shitty (vegan) stick.. ;)
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A gas bbq isn't a bbq, you people are philistines.
True.
word.
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so to you BBQ gurus out there i'm looking for some inspiration. We're having a jubilee street party and everyone's dragging their BBQs into the street with some drinks and bunting. Now I need some inspiration especially as the wife now informs me that she's invited 10 adults and 7 kids to ours.
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so to you BBQ gurus out there i'm looking for some inspiration. We're having a jubilee street party and everyone's dragging their BBQs into the street with some drinks and bunting. Now I need some inspiration especially as the wife now informs me that she's invited 10 adults and 7 kids to ours.
as a rough guide; kids need 25 mins per kilo plus one hour, as long as they are turned and basted regularly - using a barbeque with a lid helps if you're a bit squeemish
times for barbequeing adults vary according to fat content, generally it's better to get the butcher to carve them into more managable cuts
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You told me that was Teriyaki Chicken! :furious:
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generally it's better to get the butcher to carve up the more unmanagable cunts
Gas barbeque is an oxymoron.
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Excuse the farcebook photos, but today was the first proper BBQ day of the year. So BBQ on flat breads with tsiki, prawns and more prawns with chillie and that. http://www.facebook.com/photo.php?fbid=10151123675441354&l=0fc46df91f (http://www.facebook.com/photo.php?fbid=10151123675441354&l=0fc46df91f)
http://www.facebook.com/photo.php?fbid=10151123678361354&l=761eb4c700 (http://www.facebook.com/photo.php?fbid=10151123678361354&l=761eb4c700)
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With the generally poor summer there are lots of bargains to be had if you'll need a new BBQ/Grill by next summer...
I know not strictly a BBQ (see previous comments) but if you'd got to go gas, a Weber grill is better than most, just ordered one of these bad boys for Mrs Obi's folks for half price at B&Q...
http://www.diy.com/nav/garden/outdoor-living/barbecues-outdoor-heating/gas-barbecues/Weber-Spirit-Open-Cart-2-Burner-Gas-Barbecue-E210-12077599 (http://www.diy.com/nav/garden/outdoor-living/barbecues-outdoor-heating/gas-barbecues/Weber-Spirit-Open-Cart-2-Burner-Gas-Barbecue-E210-12077599)
Plenty of good deals on 'proper' BBQs around as well.
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Ease of use all yr.. = 60 uses at least this yr already.
All of the antipodes use gas as a default. I see why.. It gets hot.. I cook outside, on the patio. Family meal. Sorted.
If others invited... I can do 15 burgers in a go. 20 sausages in 10 mins
That's not philistine, it's effective.
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Yay...
Forget all this calling of the lime crime. ...the barbecue has been called. .nomnomnom
(http://img.tapatalk.com/d/13/05/06/hetusyta.jpg)
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Made the classic mistake of using shit charcoal, calling of the grill on full wack!
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I'm going for classic Bank Holiday Triple today
trip to B&Q, sunburn and barbecue
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Been to Homebase but only to get a barbecue. Fucking rammed there.
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I'm going for classic Bank Holiday Triple today
trip to B&Q, sunburn and barbecue
And a Leo Sayer once part a) is conscientiously taken care of surely?
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I'm sorry, it doesn't count as a barbecue if there aren't any sardines!
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Sardines and lemons grilled this lunchtime whilst gardening. Downed with a very nice pinot rose followed by a snooze. :strongbench:
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Been to Homebase but only to get a barbecue. Fucking rammed there.
B&Q opened at 7am, making for a quiet, dream-like experience - a bit like one of those daydreams after taking a just-enough line of special K
today's cooking experiment was to use chicken thigh fillets instead of breast for the satay sticks - turns out it stays a lot more juicy (probably fat) - 4:3 peanut butter and sweet chili sauce painted on worked well - warmed the peanut butter in the microwave to get it liquid before mixing
I asked for sardines, but Mrs Starfish got sirloin instead - WTF? anyway, the kids loved it
no Leo Sayer unfortunately - a 4 year old and an almost 2 year old in a small garden with a pan full of fire...
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Been to Homebase but only to get a barbecue. Fucking rammed there.
no Leo Sayer unfortunately - a 4 year old and an almost 2 year old in a small garden with a pan full of fire...
Close to a puntering for excessive sense of responsibility there.
I got smashed while cooking a £14 slab of hake on the barbecue. It was very nice.
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14 quid for some ugly looking cod! you could get a wheelbarrow full of sardines for that. And they'd even oil the wheel.
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14 quid for some ugly looking cod! you could get a wheelbarrow full of sardines for that. And they'd even oil the wheel.
You're obsessed man. Are you Eric Cantona in disguise?
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Had infinitely more barbeques this summer already than the whole of last year (1). In the sunny back garden of the new house with beers and meat and fire. Sure beats DIY.
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Ive had a BBQ for the past three evenings 8)
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We've got one of those and it's viscious!
We got a pizza stone for it, works really well.
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Bad technique I reckon. A nice SA braai rule of thumb; if you can hold your hand at the cooking height for a count of 10 then temp has dropped enough for cooking (if you keep turning the meat). If you are losing temp before meat is cooked the weber tongs are designed for lifting off the grid, give the charcoal a bit of a poke to clear the ash off (if it's decent lumpwood charcoal) and you should get the temp up again. Just don't drop the meat on the floor when you lift the grid! (esp sausages).
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Get one of the tubes to light the coals in - work really well - when they're lit/up to heat break open the tube and spread.
Ah google tells me they are called lighter chimneys!
(http://i.ebayimg.com/t/Weber-Chimney-Starter-Light-Charcoal-BBQ-s-Fast-New-/00/s/MTAwMFgxMDAw/z/2skAAOxyuOtRasWe/$(KGrHqVHJC8FFk8m2w0pBR,sWerGfQ~~60_35.JPG)
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Right that's it... I'm calling it...
Tomorow lunchtime, 365 days ago it's was 6 inch deep snow in Sheffield...
It's Spring time!!!!
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No one else?
C'mon...
I'm going again tomorow...
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It's March Jon....calm down!
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:D
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365 days ago it's was 6 inch deep snow in Sheffield...
What a fucked up winter this has been. We've barely had a flake on the coast, but it's metres deep in the mountains.
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been researching which barbecue to buy and came across this excellent and informative video
even better than that bloke off Go Outdoors TV
Gril Weber Master-Touch GBS 57cm černý (http://www.youtube.com/watch?v=2ge0OAw-L9I#ws)
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Not digging the cowboy boots and tassles. Good job there's other stuff to look at.
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Not digging the cowboy boots and tassles. Good job there's other stuff to look at.
What boots and tassels?
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After today, if you haven't personally called, you should search your soul.
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old cedar cones on the BBQ make for a pleasing smoke.
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After today, if you haven't personally called, you should search your soul.
Except if you live in NE Scotland, where it was baltic.
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It's nearly winter here and I'm still bbq-ing... Mainly because the kitchen is being redone and one of the bbqs is right outside the lounge...
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It's been the same down here near Melbourne. Ridiculously warm and I've had the barbie out at least twice a week right through May.
Sent from my Nexus 5 using Tapatalk
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Ha - funny to hear from the Au contingent - I'm just leaving Singapore for Darwin.. Forecast looks a bit warmer and stickier than usual for this time of year. Is there some kranky El Niño shit going on this year?
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Apparently there are signs of an impending El Nino event at the other end of the Pacific.
Sent from my Nexus 5 using Tapatalk
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Ha - funny to hear from the Au contingent - I'm just leaving Singapore for Darwin.. Forecast looks a bit warmer and stickier than usual for this time of year. Is there some kranky El Niño shit going on this year?
Make sure you check out Darwin's only climbing wall. Its in an old water tower. A mate is from there and she said it gets FUCKING hot climbing in there....
www.rockclimbing.com.au (http://www.rockclimbing.com.au)
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Ha - funny to hear from the Au contingent - I'm just leaving Singapore for Darwin.. Forecast looks a bit warmer and stickier than usual for this time of year. Is there some kranky El Niño shit going on this year?
Make sure you check out Darwin's only climbing wall. Its in an old water tower. A mate is from there and she said it gets FUCKING hot climbing in there....
www.rockclimbing.com.au (http://www.rockclimbing.com.au)
I went there a few years back. It was fucking hot - and there were loads of kids running around the place apparently uncontrolled. I left after an hour as I was paranoid I would squash a child when I fell off (they were everywhere..).
Oddly for somewhere so hot there was a chalk ban too... mmmm... sweaty fingers exfoliating on worn plastic holds.
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Ha - funny to hear from the Au contingent - I'm just leaving Singapore for Darwin.. Forecast looks a bit warmer and stickier than usual for this time of year. Is there some kranky El Niño shit going on this year?
Make sure you check out Darwin's only climbing wall. Its in an old water tower. A mate is from there and she said it gets FUCKING hot climbing in there....
www.rockclimbing.com.au (http://www.rockclimbing.com.au)
I went there a few years back. It was fucking hot - and there were loads of kids running around the place apparently uncontrolled. I left after an hour as I was paranoid I would squash a child when I fell off (they were everywhere..).
Oddly for somewhere so hot there was a chalk ban too... mmmm... sweaty fingers exfoliating on worn plastic holds.
Ahahaha... I didn't know about the chalk ban...
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FIRST TIME ON GAS BARBECUE. MEGA
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(http://i1252.photobucket.com/albums/hh570/claireyoudale/judas_2004__zps282d7b7b.jpg) (http://s1252.photobucket.com/user/claireyoudale/media/judas_2004__zps282d7b7b.jpg.html)
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:lol:
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Just clicked on report to moderator
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Father's Day. Wood oven. Awesome present. EPIC!!!!!!!!!
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any pictures G ?
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Yes pictures and a detailed report please
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For feeding the family, after work, everyone playing outside... Gas all the way....
For evenings at the weekend, no time pressure.... Coals.
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I think I set a new PB yesterday for number of people catered for in one session on coals
I managed somewhere in the 20s last year, but was unable to count yesterdays crowd due to Jasper providing 72 pints of Farmer's Blond
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I accept your challenge . It's nearly time for Jim's summer party
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I should admit that I didn't actually drink all 72 pints myself - in case you were wondering whether that was part of my achievement
it struck me that cooking on coals for lots of people would be easier if they all brought low fat content sausages and burgers - or just chunks of proper meat, chicken and fish (that don't ooze grease onto the coals). Mrs JasperSharpe sourced some good stuff from a butcher in Woodseats
been enjoying this book
http://www.amazon.co.uk/Pitt-Cue-Co-The-Cookbook/dp/1845337565 (http://www.amazon.co.uk/Pitt-Cue-Co-The-Cookbook/dp/1845337565)
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Buy goat, buy jerk seasoning, buy beer.
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There are a few barbecues lying around where I work....
(https://farm3.staticflickr.com/2906/14324409487_68d6d26026.jpg)
(https://farm4.staticflickr.com/3870/14324259388_a2e29f76c2.jpg)
(https://farm3.staticflickr.com/2939/14324197990_90db377254.jpg)
None of your wimpy little charcoal-burning toys either, you can cook banquets on some of these things.
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I've had a few good barbies over the past few weeks...
(http://img.tapatalk.com/d/14/07/06/5apa4azy.jpg)
(http://img.tapatalk.com/d/14/07/06/ezevyna5.jpg)
And no nasty beige meat in sight :)
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Did a big lump of T bone on the coals of the wood oven last night. Best steak I've ever eaten :2thumbsup:
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Mr and Mrs Daywalker got me one of these (http://www.amazon.co.uk/TFA-K%C3%BCchen-Chef-14-1503-Digital-Thermometer/dp/B00C0PWXZS/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1414956532&sr=1-1&keywords=kuchen+chef) for my birthday
used it last night to help cook a pork joint in the barbecue
fucking ace
isn't science great?
*edit*
this is all working towards barbecueing a 3 rib of beef lump at Christmas - I am both excited and £hitting myself
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Futuristic... Well keen to hear how you get o..
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this Sunday's effort was barbecued brisket
I knew it was a tricky lump to get right, but thought I'd ignore any particular recipe and do my own thing
this worked well, then didn't and then turned out great
cheap pile of brisket from Aldi - unrolled it into 2 slabs and rubbed with salt, paprika, brown sugar, crushed garlic and probably some other stuff
got some (not many) coals burning on one side of the Weber
seared the meat over the coals then wrapped it in foil and put it at the far end of the beast and put the lid on for a couple of hours until internal temp of the meat was 85ish C
unwrapped the meat, poured the juices into a pan, added some tasty shit like ketchup and Hendersons and then reduced it to gloop
painted the gloop onto the meat and cooked some more over the coals
sliced across the grain - W O W ! everyone guzzled as much as they could as I sliced
then put some of the sliced stuff on the table - after a couple of mins it was tough and had a weird texture like old haribo eggs and didn't taste right
the other lump was still hot so we ate that as I sliced to order
the stuff that went cold was soooo disappointing
I sliced it all as thin as I could (difficult with brisket) and mixed it with the remaining sauce and left in the fridge overnight
this morning it tasted great - I took a load to work for my lunch - it was still great
this evening it was still great
a roller-coaster ride with brisket
I only have some very shit pics from my shit phone in low light
painted in gloop while I get some huge fat sausages done
(http://img904.imageshack.us/img904/9987/s8IUi9.jpg)
it looked so much better in real life
(http://img674.imageshack.us/img674/5053/PPRSL4.jpg)
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excellent stuff. keep meaning to try and do some brisket
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my Argentinian brother-in-law has been having some success with beef shirt this year
I intend to order some form the flesh dealer and try it out
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my Argentinian brother-in-law has been having some success with beef shirt this year
(http://hunt4freebies.com/wp-content/uploads/2011/10/Beef-Tshirt.png)
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that was meant to be a k
skirt
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that was meant to be a k
skirt
As long as it wasnt meant to be internal soft fabric coverings for windows...
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lagers,
I've been taught to never, never, never put salt on the meat before cooking it, whichever the kind of cooking may be.
The salt pulls out all the water in the meat, and it dries it out. It also spoils completely the cooking, especially in a pan. If you try this, you'll see that, after a few minutes, a thin layer of water and foam forms in the pan, and the meat gets kind of boiled by that water/foam. It gets horrible and grey.
I'd avoid spices as well, unless you plan to cook the meat very very raw.
When BBQing, I normally put the meat on the grill, then simply brush it with a small twig of rosemary that I dip into a mixture of olive oil and pepper. That's it.
So I make sure to cook each side of the meat very briefly on a strong fire, and the sides also, if it's a big chunk, basically to create a thin crust that forms an envelope that keeps all the nutrients and juice inside. Then I lower the fire or move the meat to the side of the grill to cook the inside without burning the outside.
And finally, another key is to resist the temptation to slice the meat to control the cooking. All the tasty juices will pour out and it will again get dry and less tasty. You have to trust the look, and after all, it can never be too raw!
Hope this helps.
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(http://cdn.amazingribs.com/images/pix/weber_2_zone.jpg)
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That's not barbequeing, doesn't count unless there's direct heat to the meat! Looks like some ungodly hybrid.
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I've been taught to never, never, never put salt on the meat before cooking it, whichever the kind of cooking may be.
I'm not sure on this Nibs. If you watch Diners Drive ins and Dives (who wouldn't), salt (a lot of it) and spices seem to make up the dry rub for brisket every time. That said, I can't remember if they usually brine the brisket for a number of days beforehand.
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It's triple D and yes salt does seem to be the make up of nearly every single dryrub on the show although they normally go in a smoker rather than a bbq
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It could be good to dry out particularly humid meats for a few days before, or for smoking it, but I can assure you that here we never salt the meat before cooking. In a pan it makes a real mess and not much better on a grill.
Where I live we use salt all the time to dry out veggies for the BBQ but that's different.
Oh well. Hungry now.
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In South Africa you never salt your meatwhile on the braai either. It's almost as criminal as cooking over flames. I think a lot of it has to do with quality of the meat you are using though; I would never salt any quality steaks or cuts while cooking them.
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Hmmm, the salting of meat seems to be a bit of a hot topic.
I will season meat before cooking it with salt, but I generally do so an hour or so before cooking and leave the meat in the open air; in terms of the salt drawing all the moisture from the meat, yes salt will absorb water but if you're putting <1g of salt on a steak weighing 150g then I would suggest that amount of water it will draw out is minimal.
I would also suggest that the effect it could have on cooking is also minimal.
What I would suggest is more important is never, and I mean never, cook meat from the fridge, the thinner the cut the more important it is at room temperature before it is cooked. I would also strongly recommend not marinading in a fridge, although in high summer if you don't have a cool larder and can't leave it in the oven the fridge will probably have to do.
If meat goes grey it is cooked badly & at too low a heat (see cooked badly).
Any water / juices that comes out is from the meat during cooking is, I would suggest from the meat itself as the amount of water in the salt is virtually nil and this will as surface water probably evaporate before you can notice it.
Lots of meat particularly from dodgy butchers has water added to it and this would be my prime suspect for goo oozing out. I can remember a case where a butcher had 'tumbled' chicken to increase its weight by about 20% and you can still buy meat with added water in the shops, generally marked as 'tender cook' or similar.
In terms of soaking things in brine, this is something I use when cooking along the lines of confit (guinea fowl legs are a real 'win' like this) but I wouldn't use this on anything I wouldn't slow cook (although it's a necessity for proper 'southern' fried chicken) so if it works on belly pork, I am sure it will also work with brisket, ox cheeks and so on.
I think the general 'prohibition' on salting when cooking is more about the lack of control over the application of the salt then anything based on good science as in the application of salt changes the cooking process.
Moving on to something helpful:
Good marinade stuff:
Treacle is a great base for BBQ marinades, think of the colour and the process of manufacture, it's all those complex heavy bits left over from refining cane sugar
Smoked paprika, should be obvious.
Nutmeg, don't over do it, but added to aromatic herbs, e.g. rosemary adds a real extra depth
Fennel seeds, if you're going to BBQ fish, fennel and capers (not those in vinegar) makes a superb dry marinade.
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It's triple D and yes salt does seem to be the make up of nearly every single dryrub on the show although they normally go in a smoker rather than a bbq
The fact both yourself and I watch this amuses me.
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Very interested in the salt posts.
Yes, like nibs.. I never salt quality meats prior to BBQ / fry etc...
Totally agree on grey meat.. Is a poor chef.
I do salt my slow cook casseroles etc...
In fact don't add salt directly onto steak etc. but I do season the accompanying sauce... And the steak is left out of the fridge smothered in pepper for hours before hand. Most often a true bearniase Sauce... Which is why i Limit my self to such once a month ( sauce for 3 greedy people use 250g butter and 3 eggs yolks)
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Proper Bearnaise sauce :yes: :yes: :yes:
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It certainly is. From a French cook book I bought ( 200 pages of colour ) for £1.99 in a presto supermarket as a child aged 9 rebelling from the shite my poor mother called food..
Reduced white wine vinegar with shallots and heaps of tarragon then strained, mixed with the egg yolks and butter ( clarified) whisked up into a sauce of pure orgasmic velvet over a Bain Marie.
That's proper food.
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I hope you warm the egg yolks in your hands, then pierce them with a needle so as not to taint your sauce with the 'skin'.
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You do you take me for?
:shrug:
;)
Yep... This is cordon bleau!!
Or, as far I my abilities can aspire to... I love the classic French stuff... I really do. Add in some proper BBQ meats.. = heaven.
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Having spent a small fortune on rib of beef, I was delighted to ace Christmas dinner for 12
two joints - each 3 ribs - from The Real Meat Company
one for us pink people and one for the "well done" folk (on 30 mins before the pink one)
no salt or anything else on the meat (thanks Nibs) - just a bit of extra beef fat
cooked slow on indirect heat at < 140 C and then seared over hot coals at the end
probe in the meat all the time and a second probe to confirm temps each time I put an extra 5 coals on
managed to leave it to stand for a proper amount of time
fucking ace
I'll be doing it again and have absolutely no changes I want to make to the process - I kept a regular record of oven and meat temps and amount of coals going on
me searing the cow at the end of cooking
(https://pbs.twimg.com/media/B5tI0IDIcAIk5v8.jpg)
some of my background reading
http://amazingribs.com/recipes/beef/prime_rib_roast.html (http://amazingribs.com/recipes/beef/prime_rib_roast.html)
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Christmas day starter was
Garlic and parsley butter
(http://i34.photobucket.com/albums/d122/dickensbooth/Mobile%20Uploads/IMG_20141225_150006_zps7792ef37.jpg)
Massive butterflied prawns
(http://i34.photobucket.com/albums/d122/dickensbooth/Mobile%20Uploads/IMG_20141225_150045_zps5f53b6ed.jpg)[/URL]
Wood fire in the BBQ
(http://i34.photobucket.com/albums/d122/dickensbooth/Mobile%20Uploads/IMG_20141225_150132_zps23c18c9f.jpg) (http://s34.photobucket.com/user/dickensbooth/media/Mobile%20Uploads/IMG_20141225_150132_zps23c18c9f.jpg.html)
and a bottle of Bollie
(http://i34.photobucket.com/albums/d122/dickensbooth/Mobile%20Uploads/IMG_20141225_150241_zps57b9299f.jpg) (http://s34.photobucket.com/user/dickensbooth/media/Mobile%20Uploads/IMG_20141225_150241_zps57b9299f.jpg.html)
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Very impressive....
Last BBQ of the year on here no doubt ( Aussies not included). And a right banger.
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just sorting out sending the butcher some photos
the appliance of science in action on Christmas day
(http://img538.imageshack.us/img538/6427/gcHMMA.jpg)
I love it when a plan comes together (and I don't fuck up 12lb of prime rib)
(http://img538.imageshack.us/img538/3506/Jykgw3.jpg)
no shots of the beast being sliced and served due to me being a bit busy with making sure everything else was ready for serving and feeling fully justified in laying into my home brew like Leonidas upon the Persians
a reasonable palette of colours from the leftovers on Boxing Day
(http://img673.imageshack.us/img673/7641/43w1v9.jpg)
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of possible interest to people here
Go Outdoors are selling the Abu fish smoker (hot smoking) for £30 at the moment - good bit of kit for hot smoked fish
although I'm not sure they sell the wood dust needed for smoking - Billy Clarke's just down the road from the Sheff branch sells it
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of possible interest to people here
Go Outdoors are selling the Abu fish smoker (hot smoking) for £30 at the moment - good bit of kit for hot smoked fish
although I'm not sure they sell the wood dust needed for smoking - Billy Clarke's just down the road from the Sheff branch sells it
Could Webbo also use this to heat his garage?
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Is it hard to use Lagers ?
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of possible interest to people here
Go Outdoors are selling the Abu fish smoker (hot smoking) for £30 at the moment - good bit of kit for hot smoked fish
although I'm not sure they sell the wood dust needed for smoking - Billy Clarke's just down the road from the Sheff branch sells it
Could Webbo also use this to heat his garage?
No need as it was a tropical 6 degrees this morning in the Yorkshire Wolds.
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Is it hard to use Lagers ?
very easy - I can provide low cost advice
don't use it indoors
hot smoked mackerel from one of these is fantastic (and costs fuck-all)
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Yep, I'm calling it.
:2thumbsup:
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Absolutely... I might be getting sun burn here in Manchester!
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typical
I managed one session on rock before barbecue season starts
maybe next year I'll do better
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Global warming. Bbq season getting longer and grit season getting shorter.
Give it a few years and we'll be grilling on the deck all year round and only climbing slime. At least Malham is well above sea level.
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DWS at Kilnsey followed by a few beers and a barbecue?
I can't wait
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Burbage will be part of the ringinglow housing estate - built to house those displaced from the coasts. When west side story is buried under a bus station I'll finally have an excuse...
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in preparation for the weekend's feasting...
Tesco are doing rib of beef (bone in) for £9/kg on their in store butchers counters (half price)
I got a full rack for £45
:dance1:
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Thought about turning the Sauna into a smoke house?
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yep, but will be making one in a different part of the estate
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first burn of the new season for me yesterday
Mrs Starfish's friends and their families came round
highlights were -
char siu pork tenderloin - thin sliced and piled into soft bread rolls
an off cut of boneless lamb leg that no one wanted at tesco (£2.63 for 500g!)
tried steamed (and cooled) samphire with a vinaigrette dressing as a side dish - not bad, but not as good as having it pickled ]
Big Rich said it was the best barbecue food he'd ever had (17st hunchbacked yorkshireman who likes his meat)
worst hangover I've had in years
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Don't think I'll better that in terms of food.. But the forecast for font this week means I'm going to the supermarket to buy steaks and charcoal first thing tomorrow.
Family hols in font can be soo good. High risk weather wise, looks like I've been lucky. Sod conditions, it's time for French food!! I'm
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Tesco are doing rib of beef (bone in) for £9/kg on their in store butchers counters (half price)
apparently this offer is on till 7th April
(I'm not on commission; yet)
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(http://i34.photobucket.com/albums/d122/dickensbooth/image.jpg1_zpsnkdxlfqd.jpg) (http://s34.photobucket.com/user/dickensbooth/media/image.jpg1_zpsnkdxlfqd.jpg.html) with the sunshine yesterday fired up the barbie with some left over wood. Smokey woodfire shellfish in lemon, garlic, olive oil in the fire, then chucked in a load of parsley a little chopped chilli and did a bacon, shallotte and cider rye bread to mop it up. One of the tastiest and easiest barbies I've ever done.
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THATS A PRETTY FUCKING GOOD BARBI PLATTER! :)
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fuck yeah!
:2thumbsup:
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I'm not much of a seafood fan, but the sound of that bread's making my mouth water. I've been cooking since I was a young child but I've never made bread, maybe now is my big chance. Any chance of the recipe?
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I'm not much of a seafood fan, but the sound of that bread's making my mouth water. I've been cooking since I was a young child but I've never made bread, maybe now is my big chance. Any chance of the recipe?
Couple of shallots finely chopped and some decent smokey bacon, fried off. Then popped to one side to cool, deglaze the pan with some balsamic vinegar and bung this on top of the cooling mixture.
100g of rye flour, 400g of strong white bread flour (makes a light rye, increase the rye content if you want it darker). 10g of salt, 10g of yeast. Add the flours, sal and yeast to a big bowl and mix through. Add 350ml of cider to flour mix, mix then knead. I use french fold instead of traditional (google richard bertinet) as this allows me to use a slightly wetter mixture. Just before the dough is ready I add all the bacon and shallot mixture. Then cover with a tea towel in a bowl and leave for a couple of hours.
Flour your work surface and shape into a tight bowl then cover with another floured tea towel, leave to rise for an hour and a half to two hours to double in size. Heat the oven to 220c. Score a circle ontop of the risen dough then bung into the oven. Though a cup of water into the bottom of the oven and shut the door, after ten mins turn oven down to 200c then cook for between 15 and 20 mins further until the bread sounds hollow on the bottom, leave to cool for a bit and serve.
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Thanks a lot :2thumbsup:
May is basically one big holiday in France and I'll be making bread. The missus started salivating when I told her.
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word on the street is that barbecued shark is this year's garden party essential
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Nice ... 8)
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Oof! I prefer slow cooked to flash fried...
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been doing this recently, but with cheap supermarket steaks
skirt steak is my Argentinean brother in law's favorite
new family favorite
I like this guy's presentation style
http://www.youtube.com/watch?v=Q5y2voEWJ6U
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That gives me some ideas for what might be my second and last barbecue of the summer next week. Have you tried it with flank steak? bavette in French which is IMHO the best cut of beef going.
I'm not a salt lover and I hate steak recipes with a salt crust on 'em, does it keep the crust cooking like this?
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no crust, because it sits wrapped in foil for so long - and I don't always use salt, but use crumbled Oxo cube instead (one cube over 3 steaks)
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Salt is bad IMO, draws moisture out of the meat.
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I agree with you Chris, but a lot of people (top chefs included) don't. I'm always arguing with my sis-in-law about salt. She says it adds flavour, I say 'yeah, the flavour of salt'.
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So many other things can add flavour without ruining the meat.
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I agree with you Chris, but a lot of people (top chefs included) don't. I'm always arguing with my sis-in-law about salt. She says it adds flavour, I say 'yeah, the flavour of salt'.
Here's a challenge for you then. Make a loaf of bread with zero salt in and try and eat it. Bet you can't eat 1 slice
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I agree with you Chris, but a lot of people (top chefs included) don't. I'm always arguing with my sis-in-law about salt. She says it adds flavour, I say 'yeah, the flavour of salt'.
Here's a challenge for you then. Make a loaf of bread with zero salt in and try and eat it. Bet you can't eat 1 slice
I can't even eat potatoes without salt. Though my missus had to eat salt-free bread when she was on cortisone, she said it was 'OK', she likes her salt too.
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Has anyone on UKB ever cooked on a Big Green Egg / Kamado Joe / Grillaking type BBQ? I went to the Clitheroe Food Festival a few weeks ago now and had possibly the best bbq'd chicken I've ever tasted.
(http://www.pieceblackset.com/simgs/u/f3.nznmbanjf.pbz_2Sfp-vzntr_2Sq_2S5_2S1_2S7_2Sq5173poo6po9orpp06orq8p1sn1r65p1.wct)
They look interesting for smoking things, pizzas etc.
Shame they're quite a lot of FAs (although other brands are available).
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I'm still tripping on the cooking options of a sub £200 Weber with a lid
mind you, I do enjoy the challenge of cooking with what is available and will never be a perfectionist in anything outside of the bedroom
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Puffing up the pillows can be a real ballache.
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I'm still tripping on the cooking options of a sub £200 Weber with a lid
mind you, I do enjoy the challenge of cooking with what is available and will never be a perfectionist in anything outside of the bedroom
It'll likely be a Weber kettle given the £££ of the above, although the small ones are fairly 'affordable'.
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Threw a couple of trout on the barbie last Saturday with no added anything and they were stupendous...
(https://c2.staticflickr.com/9/8259/29810272905_5be851aa65_c.jpg) (https://flic.kr/p/Mqeryv) (https://flic.kr/p/Mqeryv)
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As you would expect... it's been called. fantastic day of BBQ... slow cooked pork belly and burger fest.. sirloin steaks for me and my daughter. It's on all!!
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nice one fatdoc
no BBQ for me today, but I'm doing a couple of chickens on the rotisserie tomorrow (charcoal and wood)
my Argentinian brother in law was getting ready for lighting up when I spoke to him this afternoon
a quick glance shows that I owe this thread a few pictures from recent burns....
I'll get it sorted shortly
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the kids toasted marshmellows on the fire pit outside this evening is as close as we'v got this year
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Christmas dinner - 6kg of sirloin on the bone - I really didn't want to get this wrong
(https://pbs.twimg.com/media/C0n7TbMXgAAJEEV.jpg:large)
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the kids toasted marshmellows on the fire pit outside this evening is as close as we'v got this year
yeah, but it involved stuff being cooked on burning things - that's what counts
:2thumbsup:
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What does your Argentinian brother in law suggest? I'm about to go there for two months...
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What does your Argentinian brother in law suggest? I'm about to go there for two months...
what do you want to know?
my sister and him have lived there and visit a lot to see family
eating lots of beef seems to be the main pastime
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What does your Argentinian brother in law suggest? I'm about to go there for two months...
actually, he says that being a vegetarian is ok as long as you like chicken
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Ahhhh, Argentinian meat! The nearest I've ever come to a religious experience was in a parrilla near Bariloche...
I finally got round to having my own mini version made for a couple of parties last summer. Going to look at a more permanent version with a mechanical grill shelf and a separate fire basket sometime in the next year or two.
This one worked pretty well though...
(https://c1.staticflickr.com/1/571/32719945305_c4bcdaaaf4_b.jpg)
(https://c1.staticflickr.com/1/534/32720109965_850d511330_b.jpg)
(https://c1.staticflickr.com/1/493/32597210901_acda2d2456_b.jpg)
(https://c1.staticflickr.com/1/256/32597201751_ebf2812804_b.jpg)
(https://c1.staticflickr.com/1/660/32340463880_7853870630_b.jpg)
(https://c1.staticflickr.com/1/449/32567340692_aa7250c4b8_b.jpg)
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Bastard!
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what do you want to know?
Dishes to look out for/avoid, what's good, that sort of thing...
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Anyone got any opinions on these ceramic BBQ's? Big Green Egg or Kamado Joe contraptions.
Quite tempted if money was no/less of an object, and on balance I would probably prefer to spend the money on a new surfboard (Donald Brink asym anyone? :punk:).
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I don't have one, but I've used a large Big Green Egg quite a bit.
I'd get one if I had some spare cash - the slow cooking potential is pretty epic. Smoking, American BBQ style especially.
I think the smallest sizes are probably not as versatile but the large does cost a fortune. As a year round option for cooking big chunks of meat plus efficient fast cooking too it is a decent bit of kit.
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Cheers for that; pretty much mirrors my thoughts. A "nice to have" for sure but not sure it's worth the layout.
As my other half keeps pointing out I/we have many other house refurb expenditure priorities (plus new surfboard coveting)
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There are so many awesome barbecue setups that you can knock together with the most basic materials, and most of them cook so much better that commercially produced ones. The main reason I had the stainless one made is that it needed to be easy to transport.
A heavy gridiron and some bricks, plus a decent butcher, and you're away.
(http://www.argentinaindependent.com/wp-content/uploads/Asado-guide-Helena-Andell-2.jpeg)
(http://comosur.com/wp-content/uploads/2014/09/LLP5686.jpg)
(https://s-media-cache-ak0.pinimg.com/736x/f4/f9/b2/f4f9b21e34a0ed8670b6cdaf366ac762.jpg)
(https://cdn.shopify.com/s/files/1/0158/4170/files/Steak1_bf79b8da-10c1-4276-b9ec-5023d3536d39_1024x1024.jpg?15901016190332153121)
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:drool:
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This thread is pure p0rn.
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never mind a ceramic what about one of these bad boys?!http://www.planetbarbecue.co.uk/sfmasonbbq.html (http://www.planetbarbecue.co.uk/sfmasonbbq.html)
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Umm... guys?
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This thread is clearly in such disarray that it falls to me to call it. I've had a couple of BBQs earlier in the year but it was on those disposable nonsenses. I have now purchased my very own charcoal thing from Homebase. Cheap and cheerful it may be, but all the basic ingredients are there.
However, over the course of two BBQs this past weekend, my complete lack of BBQ skill was horribly exposed. The first attempt saw a complete loss of heat when I forgot to open the lower vents, meaning a restart was required. The second attempt saw lots of heat but also a huge amount of burning.
My wife has told me I'm BBQing for 7 people on Saturday and now I'm bricking it. In order to reduce the opportunity for fuck up, I'll stick to simple stuff. Some chicken breasts, a few sausages, a few burgers. But, I need some tips on burning reduction.
Last time I used the BBQ I got a load of coals on, opened the vents and, once the charcoal had whitened and was spread out, chucked the food on and let it do it's thing. Whenever fat leaked out of the meat, it pissed onto the coals and caused lots of flames. This proved really difficult to control. Is there a way to mitigate this? I'm thinking maybe close the lower vents (or nearly close them) once the food is on. With the lid on as well and the lid vent open, this might stop the flames but still leave enough heat to cook? My concern about closing the vents is that it'll stifle the heat production and mean the thing isn't hot enough to cook on. Perhaps I need to put fewer coals on, or at least don't spread them out so much so that there is a refuge area away from the coals which still heats up when the lid is on, but doesn't get affected by burning.
Any advice? Obviously as a male I'm supposed to just know this stuff, but since I'm such a pale imitation of manhood I need some guidance.
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A spray bottle filled with water is ideal for tamping flames down without killing the coals.
If time / effort is an issue, you can by "chimney starters" which get your charcoals up to heat really efficiently by stacking them above firelighters in - you'll never guess - a chimney. So they get white and glowing in about twenty minutes, then you just pour them on to your grill
Linky (https://www.amazon.co.uk/s/ref=nb_sb_ss_c_1_7?url=search-alias%3Daps&field-keywords=chimney+starter&sprefix=chimney%2Caps%2C127&crid=1M7BIH85YUDNG)
Microwave the chicken first to avoid giving everyone the squitz.
I've finally MTFU'd and got myself a firepit with a tripod and hanging grill.
Great to cook, and damn rugged too. Also, nice to look at.
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Will - the main technique you will need is to have a foil tray with a bit of water in it and hot coals to either side, or just one side - any burgers or sausages can then be cooked above the tray so any fat that drops does not burst into flame - look for photos of "indirect heat bbq" for ideas
use decent quality briquettes for long cooking sessions rather than charcoal
if there will be hungry kids, it's worth pre-cooking sausages in the oven and then keep them wrapped in foil and just finish them off over coals
you can still put stuff directly over the coals for a bit more browning/char
don't try to control anything with vents - leave all fully open
putting the lid on can prevent flare up sometimes
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Microwave...what t f!
Just do it loads and you'll get used to it. Try to not spead out the coals evenly, that way you'll have cooler spots to put stuff in when it gets too hot. Don't worry about vents..you're just grilling stuff on an open flame. Sometimes you just need to take everything off and wait a bit.
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Fried's ideas are fine - if you are cooking actual pieces of meat/fish/veg - if you are cooking UK style sausages and burgers, have an indirect system set up
The only reason I don't call the season is because I now burn all year round
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Ah yes, that foil tray sounds like just the job. I knew UKB wouldn't let me down. Thanks.
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I prefer cooking sausages direct, but raised up higher, so the flaring contributes smoke flavour but there's no burning.
But this article provides extremely good results too... http://www.seriouseats.com/2012/05/the-food-lab-the-best-way-to-grill-sausages.html (http://www.seriouseats.com/2012/05/the-food-lab-the-best-way-to-grill-sausages.html)
I think burgers work better on a flat iron griddle.
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Gosh - that's a lot of work. Just turn the gas on 15 min before to warm up the lava rocks and away you go :)
Simples.
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I think burgers work better on a flat iron griddle.
:agree:
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what bbq will you be using, Will?
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To prevent burning it's all about the lid. Vents mostly open and mostly lid on. Regularly check and turn sausages. Leave an area with few or no coals to keep done meat warm. If the lids on it shouldn't flare or blacken too quickly. We have Weber kettle but used cheap ones successfully. If you want to impress use indirect method ( lid on and pile coals to either side) to do a joint.
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what bbq will you be using, Will?
This is my BBQ. There are many like it but this one is mine. Without me, my BBQ is useless. Without my BBQ, I am useless.
http://www.homebase.co.uk/en/homebaseuk/jumbuck-enamel-57cm-kettle-charcoal-bbq---black-375161
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that will work great with a tray in the middle and hot coals either side
you can load up the area over the tray with food, put the lid on (vent open) and mingle with the audience for a while, then do some direct grilling to finish stuff off
for extra dad credits, put some small potatoes and a quartered onions in the tray - these will be rather nice at the end of the session
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set it up like this
(http://www.hotsmokebbq.com/010indirect/images/DSC09359bsr1indirect-500x406.JPG)
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Lagers - you should set up a YouTube channel and make some BBQ skills videos. Like your car repair ones that have had loads of views. I recon you could get a cult following...
lagerzBBQskillz (tm)
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like bigclivedotcom or Techmoan?
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No - like how you make films. Which is clear - unpretentious and funny!
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My wife has told me I'm BBQing for 7 people on Saturday and now I'm bricking it.
how did it go?
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My wife has told me I'm BBQing for 7 people on Saturday and now I'm bricking it.
how did it go?
Be careful Will - answering may invoke an invoice ;)
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Sorry! I was meaning to reply to this!
So the good news is that the food got cooked. Perhaps not perfectly but it didn't get burned to a crisp and nobody got the shits.
There was a lot of food to cook on a not-huge BBQ, so the less drippy stuff had to go on over the charcoal, with the drippy things over the drip trays. This was good in that there weren't really any major flare ups - however, it did mean that the cover had to come off relatively regularly to keep the stuff over the coals moving so as not to get burnt. This meant that the oven effect of having the lid on didn't work quite as well and it took longer than anticipated for the stuff over the drip trays to cook. It also means that it doesn't brown reassuringly which, for a novice with no meat thermometer, was a little unnerving.
Could have got away with putting stuff over the coals later, but food that was ready earlier just got piled up in a foil tray, covered in foil and placed in a warm oven. Meat needs to rest before eating doesn't it...?
So all in all, a success; but more practice needed on my part. Would be really easy to get right if doing food for fewer people.
Thanks for your help, Lagers :hug:
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nice one Will
train the audience to get used to eating stuff as it is ready, rather than cooking stuff and wrapping it in foil
did you refuel or cook on one burn?
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Cooked in a oner. Eating as you go is good beta I think. Unfortunately this was an ante natal group reunion meet so the audience included three mums with new babies who were taking up most of people's attention.
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it's good to get used to what you can do with your rig and not try to do too much at once
did you supply all the meat, or were you cooking what people brought?
I have an arrangement with my wife's friends' husbands where we pool our cash and buy what I want to cook (with their tastes in mind)
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I supplied most stuff but there were some surprise kebabs (which were very nice) which turned up. Need to get some really good quality meat on there at some point.
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LagerFest 2018
with the PM system being a distant memory, I thought I would use this thread
barbecue and family friendly garden party at our house on Saturday 30th June from 2pm till late
anyone who knows me through here is welcome - bring family/partners if you like
bring your own drinks and stuff for the barbecue - obviously I will be doing a few things as well
if you have a particular request, let me know
there will be facilities for vegetarian cooking
I have a freezer full of trout, so the hot smoker will be fired up
get in touch as best you can for details etc.
no mugs, no thugs; party people only
:dance1:
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Has anyone come across a useful source of target temperatures for meat thermometers?
Mine is great but the preset temperatures don't take account of the temperature gain after removing from the BBQ/oven.