closing tag is in template navbar
timefactors watches



TZ-UK Fundraiser
Page 2 of 2 FirstFirst 12
Results 51 to 66 of 66

Thread: Favourite barbecue food?

  1. #51
    Master yumma's Avatar
    Join Date
    Apr 2014
    Location
    Chelmsford, UK
    Posts
    1,689
    Squid, Swordfish, spatchcocked chicken, steak, venison and a nice burger or sausage; oh and some Halloumi.

  2. #52
    Fish & chips.

    I rarely enjoy amateur barbecueing output, so tend to stick with something to tide me over for an hour or 2 & that isnt both raw & cremated all at the same time.

    - Then stop off for F&C on the way home where possible.

  3. #53
    Grand Master oldoakknives's Avatar
    Join Date
    Sep 2012
    Location
    Brussel land.
    Posts
    12,418
    Quote Originally Posted by Bristolian View Post
    Fish & chips.

    I rarely enjoy amateur barbecueing output, so tend to stick with something to tide me over for an hour or 2 & that isnt both raw & cremated all at the same time.

    - Then stop off for F&C on the way home where possible.
    I must admit it would be tempting, but hopefully some of the ideas on here will help my cremation attempts!
    Fast is fine, but accuracy is everything.

  4. #54
    Craftsman Jardine32's Avatar
    Join Date
    Jul 2017
    Location
    North East
    Posts
    961
    My current favourite is a whole leg of lamb. I marinade it for a day beforehand in a mix of good grassy olive oil, garlic, thyme and a blitzed paste of chillies and anchovies. Get it up to temperature then roast hard and fast on the bbq. While its resting onto the bbq goes foil bags with par cooked new potatoes. Char some asparagus to get your greens in and you have a cracking feast perfect for a lazy family lunch.
    J

  5. #55
    Master Wolfie's Avatar
    Join Date
    May 2013
    Location
    Leicester
    Posts
    5,627
    Blog Entries
    1
    Quote Originally Posted by josep View Post
    A Webber BBQ could probably do 90% of what a Kamado style grill can do, but the Kamado grills can get to a higher temperature for searing, and could probably maintain lower temperatures for longer to aid ďlow and slowĒ style cooking.
    Ah okÖ. They look greatÖ. But, Iíve become a dab hand at the Weber (I have my technique down!)Ö. Low and slow sounds good!

    Quote Originally Posted by Strchr03 View Post
    Marinate a leg of lamb in lemon and garlic over night then sear and slow cook away from the heat for hours and itís amazing


    Sent from my iPhone using TZ-UK mobile app
    YumÖ. I have the rotisserie thing on the Weber - will give that a go! Whatís the recipe for the lemon goo?

  6. #56
    Craftsman
    Join Date
    Dec 2016
    Location
    Herts UK
    Posts
    654
    My daughter has an end of year bbq on Friday and her year group are responsible for the cooking. The school provide a gas bbq and the sausages & burgers. We have 11 children in her year and 2 sets of parents have dropped out already, although thatís no big lose as one wanted to do shortbread and the other a tray bake.
    I will be taking my trusty Weber & smoking the place out, Iíve been trying different kebab recipes for the past week. Settled on Turkish kebabs using chicken thighs. Not sure how I scale it up to 50 or so units though.
    Mattís pineapple looks good so might have to try that as well.

  7. #57
    I think a properly barbecued burger is still hard to beat, though I am also partial to chicken thighs.

    I cook a lot with venison - in fact I did 12 family sized pots of venison tagine earlier this week to put in the freezer - but IMHO I don't find it works well on the BBQ as it has too little fat and is way too easy to overcook and ruin it. It can work well as sausages or burgers, though, if you cut the venison mince with 40% pork belly/bacon ends.

    When I lived in the US beer-can chicken was a staple: https://youtu.be/vCfUZKY0Q88

  8. #58
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    2,141
    Quote Originally Posted by josep View Post
    How do you find using the Egg? Iím thinking of getting a Kamado - maybe the Kamado Joe.
    Itís fantastic, so easy to use and control temperatures on. We use it all the time for either low & slow, or roasting chickens on, or cranked to the max for pizzas. Itís so versatile.




    Sent from my iPhone using Tapatalk

  9. #59
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    2,141
    Quote Originally Posted by Wolfie View Post
    What does an egg do that a Weber doesnít?
    You talking WSM or a kettle? If the kettle, then it allows you to cook for 24hrs without touching it or adding more charcoal. Ceramic is very strong at insulating & uses so little fuel it amazes me.

    When I started low & slow on a kettle, was always having to add fuel, was a labour of love to get it done & temperatures were all over the place.

    Purchased a WSM which doesnít do grilling, only low & slow. Far easier to control for long cooks, but not as fuel efficient of as flexible as the egg which does low temp 500C pizza temps too.


    Sent from my iPhone using Tapatalk

  10. #60
    Chicken tikka. Easy and reliable recipe here:

    https://www.youtube.com/watch?v=DIIRSVWy35g

  11. #61
    Master Chinnock's Avatar
    Join Date
    Jul 2009
    Location
    Essex
    Posts
    7,626
    Had fun with our old oil drum bbq today (Caribbean Style)




    Sent from my iPad using Tapatalk

  12. #62
    Journeyman
    Join Date
    Oct 2014
    Location
    MK
    Posts
    148
    Quote Originally Posted by Jon Kenney View Post
    I'm very fortunate to have been in the company of, and learnt from some great BBQ cooks, mainly Brazilians.

    I used to think i was pretty good on the grill until I experienced their food.

    You won't see any burgers below.





























    The finest steak I have ever experienced was by a Brazilian on a a BBQ I think they just seasoned with some salt if I remember correctly. I can imagine those ribs look as if they have been done in a similar way... can you spill the beans on how you have seasoned them bad boys?

  13. #63
    Journeyman
    Join Date
    Oct 2014
    Location
    MK
    Posts
    148
    Some of my favourites are... courgettes, onions and peppers with a little oil and grilled, simple but lovely flavour.

    However I have also been trying some low and slow recently mainly small briskets, beef ribs and pork belly burnt ends. All have been great with some nice rubs on them...

  14. #64
    Tuscan boned and rolled leg of salt marsh lambIMG_3317.JPG


    Sent from my iPhone using TZ-UK mobile app

  15. #65
    Beer can chicken, just put a (hole punched in the top) can of beer in the rubbed/marines chicken and bbq it straight, you will have a super juicy chicken on the inside (because steamed) and crispy on the outside. A summer staple!

    https://www.biggreenegg.eu/nl/inspir...er-can-chicken

  16. #66
    Master Jon Kenney's Avatar
    Join Date
    Aug 2008
    Location
    Ho Chi Minh City
    Posts
    2,288
    Quote Originally Posted by L8_M8 View Post
    The finest steak I have ever experienced was by a Brazilian on a a BBQ I think they just seasoned with some salt if I remember correctly. I can imagine those ribs look as if they have been done in a similar way... can you spill the beans on how you have seasoned them bad boys?
    As with the picanha (rump cap), it's just rock salt... lots of it.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •