Barbeque tips thread.

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Posted: Wed Jul 30, 2008 11:31 am

hi guys
Just had my first bbq for the year. i tried out this little beauty.
LINK

worked a treat !

Fixed yer link. Are you spamming us? Smile

RC

Posted: Wed Jul 30, 2008 11:33 am

cool

we have had a few BBQ this year, very unusual going by the weather in scotland lol

Posted: Wed Jul 30, 2008 11:36 am

I used a chimney starter for years. there great. but now I'm useing soft chunk coal. and I have to build one for that, my new grill is made out of a old 300 gal. heating oil tank.

Posted: Wed Jul 30, 2008 12:04 pm

@RC
i spam ye not.. Laughing

incidently
how did you sort out the link. i`m not too good with that sorta thing.

@packman.
i`ve just got a webber late last year. i thought i`d start a thread about Q`s

i`ve tried smking stuff too. (semi successfull.)

Baiting Guru Joined: 03 Mar 2006 Posts: 7103 Location: Yes

I love the Q -- I've been debating purchasing a smoker for years, but have been making do with a typical Webber. Good enough for my purposes -- if your rub or mop sauce is good, then as long as you don't overcook, the Webber will serve you well enough.

Has anyone smoked brisket? That's something I've wanted to try, but am afraid of drying it out to be honest. I've heard of people using a water smoker for that, but now I'm getting out of my league...

Posted: Wed Jul 30, 2008 12:20 pm

drew.p.coque wrote:

@RC
incidently
how did you sort out the link. i`m not too good with that sorta thing.

The format is [ then url=http://butt long linky, then ] LINK then a [, then /url]

Quote:

i`ve tried smking stuff too. (semi successfull.)

Me too, makes your spelling go to pot.

Posted: Wed Jul 30, 2008 12:40 pm

Im always BBQing and smoking... maybe thats why my spelling sucks.
when doing brisket you want to do is cook it low and slow. with the brisket rapped tightly in tinfoil. and I do used a pan of water sometimes to add a little moister when I'm smoking meats or doing ribs.

Posted: Wed Jul 30, 2008 1:57 pm

packman,

the first thing i did was do a butterfly chicken. smothered in a home made barbeque sauce. (curtousy of mrs coque) i dont like the sweet sauces.

i`ve also spotted this linkywinky
half way down is a bbq tripod !

cheers
RC
got there in t` end

Posted: Wed Jul 30, 2008 2:44 pm

I love those tri pods for camping.

Posted: Wed Jul 30, 2008 2:49 pm

I have a Weber, but I rarely use it anymore. When I say "I rarely use it", I mean my wife. She does the cooking.

I have moved on to propane and propane accessories (said with Hank Hill voice) for ease of use. Butane is a bastard gas, so I don't go near it.

Posted: Wed Jul 30, 2008 2:56 pm

I'm blessed to be living in a climate where I can BBQ at practically any time of year that I want to.

Here are my tips:

If slow-roasting something, place beer in the drip pan underneath the meat. The beer will steam the meat. Use Budweiser or Miller or something expendable. Don't use a premium beer for this; that's for drinking.

Also, if slow-roasting something, soak some smoking chips in a cheap red wine for at least two hours. The only time you don't want to use red wine is if you stumble across Jack Daniels' smoking chips....those are made from the barrels they age the whiskey in. Soak those in water instead, for two hours. You don't want to mask that whiskey flavor with wine, and believe me, it imparts an interesting flavor twist to tri-tip.

I'll have to come back to this thread when I have more time. I have some recipes I want to share.

Posted: Wed Jul 30, 2008 3:12 pm

This is the cat's meow, if it's in your price range:

http://www.biggreenegg.com/

Posted: Wed Jul 30, 2008 3:26 pm

As long and the snow isnt higher than the grill. I'll grill all year around. and if it does I just use the grill on the 2nd floor deck.

Baiting Guru Joined: 04 Dec 2005 Posts: 3551

The big green egg does the most awesome job EVER!

Baiting Guru Joined: 03 Mar 2006 Posts: 7103 Location: Yes

Fryer wrote:

This is the cat's meow, if it's in your price range:

http://www.biggreenegg.com/

Yes! I've seen them used and would love to own one.

Posted: Wed Jul 30, 2008 3:50 pm

I think I'm going to have to check that out. theres a dealer down the road from me.

Posted: Wed Jul 30, 2008 7:00 pm

@DPC

I bought one of them at "Webbs of Wychbold" and its the best 8 quid I ever spent!! Very Happy

Used mine on Sunday as well,- two spatchcocked chickens with Mrs Mans best tandoori marinade/paste over them!!

Posted: Wed Jul 30, 2008 7:10 pm

Heathen here... why is cooking food over a naked flame that's pretty much uncontrollable, while the ash blows everywhere, better than cooked in my oven, or my George Formby grill?

Maybe I'm jealous because our weather usually sucks...

Posted: Wed Jul 30, 2008 7:27 pm

I have large cookouts all the time and I may be doing as much as 100 LBS of ribs at a time. so I use a converted 300 gal. homeheating oil tank. which doubles as a pig roaster,

Not quite a Newb Joined: 21 Jul 2008 Posts: 42

I just love feta wrapped to bacon and banana (yes banana!) wrapped to bacon Very Happy

Just wrap everything to bacon and then grill them. Also carrots and beetroot are good when grilled (salt and pepper on them and maybe some good dip would be nice with them). Don't hesitate to try the bananabacon Very Happy

it's delicious.

Edit. note: I am from Finland and my taste might be a little a bit odd.
http://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/M%C3%A4mmi-2.jpg/800px-M%C3%A4mmi-2.jpg
http://www.helsinki.fi/ajankohtaista/uutisarkisto/images/teksti_mammi.jpg

Posted: Wed Jul 30, 2008 8:31 pm

I tried grilling for the first time last night. Those poor burned pork chops... Sad

Posted: Wed Jul 30, 2008 9:04 pm

One for the more adventurous:

Get some jalapenos and pop the top near the stem so as to remove as many of the seeds as possible. Leave a hole big enough to start putting some cheddar cheese inside the pepper. Wrap cheese stuffed jalapeno with a strip of bacon in such a manner as to tuck/tie the bacon towards the end of wrapping the pepper. Pop it on the grill and enjoy the appetizer.

Another: Fry up some thin tri-tip strips on the bbq seasoned with salt, pepper, and baste with bbq sauce while Q'ing. Also grill whole, partially cheese stuffed bell peppers (just enough to get them warm and get some singe texture from the grill on the outside of them). Once bell peppers are done, cut the top off and fill the rest of the pepper with tri-tip and chilli, and mix all the components in the bell pepper bowl. Said dish is best served with jalapeno corn bread. Very Happy

Nice thread DPC.

Edit:

Here's some more fun on the grill from a while ago. (Please don't necro!)

Posted: Thu Jul 31, 2008 8:08 am

Roycropper wrote:

Heathen here... why is cooking food over a naked flame that's pretty much uncontrollable, while the ash blows everywhere, better than cooked in my oven, or my George Formby grill?

Maybe I'm jealous because our weather usually sucks...

RC
what the chimney does is burn the coals evenly, you spread out the hot coals when the top coals start to turn white. real heat, and less flareups.
i wish i had one of these years ago.
my old housemates tried to barbeque once, they couldnt get it to light, so endded up with a 24h alcohol poisoning session. now i`ve got this i`ll be `Que ing more often.

your right the weather ususally sucks. but this year i`m going to winter barbeque !

Posted: Thu Jul 31, 2008 7:24 pm

Drew

Please remember that Roy lives ooop north where its always raining!! Poor sod!!

I can't wait for Roys barbecue blog!! LOL. Only problem is Wetherfield is a smokeless fuel zone which rules out any sort of outdoor cooking event.

Posted: Thu Jul 31, 2008 7:38 pm

^^^^ Mr.X

How can you have weird taste? Fazer is from Finland, right? And Panda Liquourice? I'm from Routsi, although escaped from said country... Smile

I love BBQing thick sliced bacon (bacon chops not streaky bacon). They're difficult to cremate as well which is rather useful.