| Barbecue thread. 13:18 - May 26 with 4199 views | Mick_S |
Your favourite(s) and any top tips/rules.
1: the sun doesn’t have to be out.
2: don’t, under any circumstances buy cheap charcoal and especially briquettes.
Chicken marinated in Nandos sauce tonight. Trust me, it works if you’ve not done it before. |  |
| |  |
| Barbecue thread. on 13:28 - May 26 with 4151 views | Superhoops2808 |
Similar, but I prefer Salmon in a Nando's Sauce
And our local butchers does amazing mint lamb chops
Two musts: Use a proper barbeque, none of this old Gas Rubbish... And always have a nice cold beer to hand |  | | |
| Barbecue thread. on 14:09 - May 26 with 4081 views | SimonJames |
Poddle along to this at Twickers between 11-14 June:
https://fumefestival.com/ |  |
| 100% of people who drink water will die. |
| |
| Barbecue thread. on 14:10 - May 26 with 4081 views | Beckenhamhoop |
Leg of lamb (pricey but worth it, comfortably makes 8-10 skewers works out at £1.80 - £2 a skewer) butchered into large cubes and marinaded in olive oil, lemon juice, grated garlic, salt and ground cumin.
Skewered with bits of bell pepper, cherry tomatoes, halloumi and red onion.
Do not overcook. Baste with olive oil during the cook.
Serve with a bowl of homemade tzatziki- Greek yoghurt, grated garlic, salt, squeeze of lemon, finely chopped cucumber and loads of chopped mint drizzled with olive oil and pepper.
Cannot be beaten. You’re welcome. [Post edited 26 May 14:13]
|  |
| |
| Barbecue thread. on 14:11 - May 26 with 4076 views | Mick_S |
Ooh la la. | |
| |
| Barbecue thread. on 14:35 - May 26 with 3997 views | Rs_Holy |
started a thread a couple of years ago about what's best Gas or Charcoal? and got some really great tips.
One of the best was to use a kettle to get your coals up to speed pretty quickly.
Me n Mrs Holy love a Spatchcocked Chicken cooked on the Webber. [Post edited 27 May 12:23]
|  | | |
| Barbecue thread. on 14:57 - May 26 with 3929 views | kensalriser |
Don't use petrol, lighter fuel or any highly flammable liquid. Unless you want to end up like Kevin Beattie. |  |
| |
| Barbecue thread. on 20:19 - May 26 with 3657 views | NewYorkRanger |
I am what is soemtimes referred to as a barbecue w*nker.
Got a Kamado Joe Big Joe 3 in lockdown and have not looked back since. Have also got all the gear (rotisserie, Slo-Roller, Pizza attachment etc) and some idea.
Smoked pork belly - done low and slow then doused with a honey and mustard glaze and seared is a thing of beauty.
Decent lumpwood charcoal gives the best results in my experience. Worth buying premium stuff if you want to do a long cook.
Also good to add in some smoking wood if you can [Post edited 26 May 20:25]
|  |
| |
| Barbecue thread. on 21:09 - May 26 with 3609 views | TomS |
Buy a striploin joint, ask your guests in a timely manner how thick they'd like their steaks and slice the joint accordingly. Marinade and then cook. |  | | |
Login to get fewer ads
| Barbecue thread. on 23:34 - May 26 with 3484 views | Lblock |
| Barbecue thread. on 14:10 - May 26 by Beckenhamhoop |
Leg of lamb (pricey but worth it, comfortably makes 8-10 skewers works out at £1.80 - £2 a skewer) butchered into large cubes and marinaded in olive oil, lemon juice, grated garlic, salt and ground cumin.
Skewered with bits of bell pepper, cherry tomatoes, halloumi and red onion.
Do not overcook. Baste with olive oil during the cook.
Serve with a bowl of homemade tzatziki- Greek yoghurt, grated garlic, salt, squeeze of lemon, finely chopped cucumber and loads of chopped mint drizzled with olive oil and pepper.
Cannot be beaten. You’re welcome. [Post edited 26 May 14:13]
|
Jesus that sounds nice!!! |  |
| Cherish and enjoy life.... this ain't no dress rehearsal |
| |
| Barbecue thread. on 23:41 - May 26 with 3481 views | Lblock |
I’m all about the gas - yes I fully get the “real BBQ” thing with coals etc. it’s much easier using gas, a smoker box and/or lava stones, time is precious!!!
Absolutely loving this weather and my dogs are coping rather well and enjoy the BBQ getting regular run outs. I’ve fired the grill up everyday when eating at home for the last few days, not yet managed all three mealtimes but a few BBQ lunches followed by BBQ dinners.
I’m currently looking for a BBQ store with a gas lift frontage (like an overhead garage door). Seen a few but none hit the spot. If anyone knows of such a thing off the shelf then let me know. My alternative is to get one bespoke built…….. might need a joiner / DJ to assist….. | |
| Cherish and enjoy life.... this ain't no dress rehearsal |
| |
| Barbecue thread. on 23:54 - May 26 with 3474 views | PunteR |
| Barbecue thread. on 14:10 - May 26 by Beckenhamhoop |
Leg of lamb (pricey but worth it, comfortably makes 8-10 skewers works out at £1.80 - £2 a skewer) butchered into large cubes and marinaded in olive oil, lemon juice, grated garlic, salt and ground cumin.
Skewered with bits of bell pepper, cherry tomatoes, halloumi and red onion.
Do not overcook. Baste with olive oil during the cook.
Serve with a bowl of homemade tzatziki- Greek yoghurt, grated garlic, salt, squeeze of lemon, finely chopped cucumber and loads of chopped mint drizzled with olive oil and pepper.
Cannot be beaten. You’re welcome. [Post edited 26 May 14:13]
|
How long to marinade? Over night presumably.
Sounds good. |  |
| Occasional providers of half decent House music. |
| |
| Barbecue thread. on 06:14 - May 27 with 3367 views | Mick_S |
| Barbecue thread. on 23:41 - May 26 by Lblock |
I’m all about the gas - yes I fully get the “real BBQ” thing with coals etc. it’s much easier using gas, a smoker box and/or lava stones, time is precious!!!
Absolutely loving this weather and my dogs are coping rather well and enjoy the BBQ getting regular run outs. I’ve fired the grill up everyday when eating at home for the last few days, not yet managed all three mealtimes but a few BBQ lunches followed by BBQ dinners.
I’m currently looking for a BBQ store with a gas lift frontage (like an overhead garage door). Seen a few but none hit the spot. If anyone knows of such a thing off the shelf then let me know. My alternative is to get one bespoke built…….. might need a joiner / DJ to assist….. |
My Dad got Archway (they supply fish and chip shops with their cabinets) to build him a galvanised bbq about 40 years ago. It’s the business. I’ve got it now and it’s still going strong. Might be worth looking into? | |
| |
| Barbecue thread. on 07:29 - May 27 with 3324 views | Bluce_Ree |
A few years back I was trying to decide between charcoal and gas but then Ninja brought out their outdoor grill smoker thing, the Woodfire.
10 mins to preheat, chuck in a load of wood pellets for the smoke flavour, 10 more mins and you're eating. Minimal faff and it tastes authentic. No worries. Best thing I've ever bought. |  |
| Stefan Moore, Stefan Moore running down the wing. Stefan Moore, Stefan Moore running down the wing. He runs like a cheetah, his crosses couldn't be sweeter. Stefan Moore. Stefan Moore. Stefan Moore. |
| |
| Barbecue thread. on 07:37 - May 27 with 3311 views | BlackCrowe |
Used this chicken marinade for years. Takes minutes to make and we love it every time. Top tip is to flatten the chicken breasts a bit.
https://addapinch.com/best-gri |  |
| |
| Barbecue thread. on 07:44 - May 27 with 3301 views | southernR |
Our gas oven decided to give up 2 christmases ago and so I fired up the (admittedly gas) BBQ and cooked the full dinner (albeit Yorkshire puds don't seem to fare well) - Gammon, Beef, roasties, parsnips, carrots, stuffing, cauli cheese etc. so good we went again last year and I can't see us using the gas oven at XMAS again! (It helps if you can be undercover during the process!) | | | |
| Barbecue thread. on 14:53 - May 30 with 2699 views | Lblock |
I did a swordfish steak on the grill last night..... lathered in olive oil, touch of crushed garlic and a sprinkling of chilli flakes.
Accompanied by a couple of beafsteak tomatos and portabella mushrooms with cheese.
Bottle (or three) of cold Cruzcampo.
Some quality tunes on the garden speakers.
The perfect drift down from a shoite day of work. | |
| Cherish and enjoy life.... this ain't no dress rehearsal |
| |
| Barbecue thread. on 16:00 - May 30 with 2622 views | Match82 |
As I approach (fine, I'm already well into) mid life crisis age, the idea of getting more into this is growing increasingly appealing. A lot of people have green eggs in my neck of the woods in the US, do they exist in blighty? |  | | |
| Barbecue thread. on 17:53 - May 30 with 2580 views | TwoHalves |
| Barbecue thread. on 14:57 - May 26 by kensalriser |
Don't use petrol, lighter fuel or any highly flammable liquid. Unless you want to end up like Kevin Beattie. |
Or - spoiler alert - Edward Woodward at the end of The Wicker Man. | | | |
| Barbecue thread. on 18:05 - May 30 with 2550 views | Superhoops2808 |
| Barbecue thread. on 14:53 - May 30 by Lblock |
I did a swordfish steak on the grill last night..... lathered in olive oil, touch of crushed garlic and a sprinkling of chilli flakes.
Accompanied by a couple of beafsteak tomatos and portabella mushrooms with cheese.
Bottle (or three) of cold Cruzcampo.
Some quality tunes on the garden speakers.
The perfect drift down from a shoite day of work. |
I enjoy that Cruzcampo... Comes a close second for me to San Miguel | | | |
| Barbecue thread. on 12:50 - Jun 15 with 1569 views | TomS |
| Barbecue thread. on 14:10 - May 26 by Beckenhamhoop |
Leg of lamb (pricey but worth it, comfortably makes 8-10 skewers works out at £1.80 - £2 a skewer) butchered into large cubes and marinaded in olive oil, lemon juice, grated garlic, salt and ground cumin.
Skewered with bits of bell pepper, cherry tomatoes, halloumi and red onion.
Do not overcook. Baste with olive oil during the cook.
Serve with a bowl of homemade tzatziki- Greek yoghurt, grated garlic, salt, squeeze of lemon, finely chopped cucumber and loads of chopped mint drizzled with olive oil and pepper.
Cannot be beaten. You’re welcome. [Post edited 26 May 14:13]
|
I tried this out over the weekend. I bought the leg of lamb, trimmed off a lot of the fat, diced it and marinaded it overnight. The following day I made the tzatziki and cooked the kebabs with flat-capped mushrooms filled with cheese & pesto, sliced aubergines drizzled with olive oil, thyme, salt & pepper and a salad.
It was delicious and everyone loved it, even the most fussy of eaters! The only thing I'd do differently next time would be to cook the onions separately and for longer. The lamb itself cooks quite quickly, but you really need to cook onions on a BBQ for a good bit longer to get rid of that raw onion sensation.
I will be doing it again and would highly recommend it. | | | |
| Barbecue thread. on 13:05 - Jun 15 with 1503 views | Boston |
I never really got overly fussed about BBQ, much prefer cooking in the kitchen, so much so I got rid of the grill fifteen years ago. Do like air fryers👍 | |
| |
| Barbecue thread. on 11:52 - Jun 18 with 1166 views | Mick_S |
| Barbecue thread. on 14:10 - May 26 by Beckenhamhoop |
Leg of lamb (pricey but worth it, comfortably makes 8-10 skewers works out at £1.80 - £2 a skewer) butchered into large cubes and marinaded in olive oil, lemon juice, grated garlic, salt and ground cumin.
Skewered with bits of bell pepper, cherry tomatoes, halloumi and red onion.
Do not overcook. Baste with olive oil during the cook.
Serve with a bowl of homemade tzatziki- Greek yoghurt, grated garlic, salt, squeeze of lemon, finely chopped cucumber and loads of chopped mint drizzled with olive oil and pepper.
Cannot be beaten. You’re welcome. [Post edited 26 May 14:13]
|
It’s happening tonight.
Olive wood charcoal
Cabbage and coriander salad (try it, it’s the dogs’)
Better than watching England. | |
| |
| Barbecue thread. on 11:57 - Jun 18 with 1153 views | colinallcars |
I went for a haircut earlier - bloody long queue outside.
So I thought I'd contribute to the barber queue thread. |  | | |
| Barbecue thread. on 12:05 - Jun 18 with 1130 views | E17hoop |
| Barbecue thread. on 20:19 - May 26 by NewYorkRanger |
I am what is soemtimes referred to as a barbecue w*nker.
Got a Kamado Joe Big Joe 3 in lockdown and have not looked back since. Have also got all the gear (rotisserie, Slo-Roller, Pizza attachment etc) and some idea.
Smoked pork belly - done low and slow then doused with a honey and mustard glaze and seared is a thing of beauty.
Decent lumpwood charcoal gives the best results in my experience. Worth buying premium stuff if you want to do a long cook.
Also good to add in some smoking wood if you can [Post edited 26 May 20:25]
|
Yes I looked up Kamado Joe Big Joe 3 and £2.5k? 🫨
Best chicken marinades are:
Yoghurt and tandoori powder with a little lemon juice.
Shwarma seasoning
Smoked paprika and lime
Leave on all overnight and make sure to bring to room temp before cooking.
Spatchcock chicken is excellent on a BBQ and frankfurters on a BBQ are something else - taste sensation. |  |
| |
| Barbecue thread. on 12:55 - Jun 18 with 1047 views | Mick_S |
| Barbecue thread. on 12:05 - Jun 18 by E17hoop |
Yes I looked up Kamado Joe Big Joe 3 and £2.5k? 🫨
Best chicken marinades are:
Yoghurt and tandoori powder with a little lemon juice.
Shwarma seasoning
Smoked paprika and lime
Leave on all overnight and make sure to bring to room temp before cooking.
Spatchcock chicken is excellent on a BBQ and frankfurters on a BBQ are something else - taste sensation. |
That’s next 👍 | |
| |
| |
By continuing to use the site, you agree to our use of cookies and to abide by our Terms and Conditions.