Reply to: Barbecue Dilemma

[Incognito]

Struth!

Now there's an unusual turn of phrase to use. Not something you come across in English parlance very often. I'm going to ask the mod's to do an ip check against you and BobTheCrate. I bet there's a match.

You're busted!!!

[pacharan]

This is pacharan we are talking about here. He would not know "fun" if it sat on his face and wriggled!!

Good Lord. That's a bit rich coming from a follower of Scotch football.

Struth!

[DaveB]

This is pacharan we are talking about here. He would not know "fun" if it sat on his face and wriggled!!

Voice of experience?

[shaunbhoy]

If you want to have some fun

This is pacharan we are talking about here. He would not know "fun" if it sat on his face and wriggled!!

[d000hg]

Isn't the whole point of a BBQ you don't do complex things? The moment you start on about roasting tins and stuff I'm thinking "just throw it in the oven".

If you want to have some fun, you could BBQ the outside and then tip all the hot coals into a hole in the ground and put the meat on top wrapped in foil, and bury it.

[norrahe]

BBQ is too fierce for pork belly. It needs 3 hrs in oven on low heat. Same with Lamb Shanks. Now a butterfly'd leg of lamb that has been soaked in cider/mustard/garlic/rosemary for 24hrs is a different kettle of fish alltogether.

Have to agree with singhr on the pork belly front, due to the high fat content you'll end up with a tough piece of meat at the end of the cooking as well as the high temp doing the same.
Slow cooking in stock, wine or cider with onions and herbs at 100, blast it at the end of cooking under the grill to crisp up the crackling.

Leg or shoulder of lamb, roast chicken, rib of beef etc... All fare better when cooked in the bbq.

[milanbenes]

you should get this as well...

the weber kettle rotisserie

Amazon.com: Weber 2290 22-1/2-Inch Charcoal Kettle Rotisserie: Patio, Lawn & Garden

Milan.

[milanbenes]

pacharan,

I have the same machine

you need this book:

Weber's Way to Grill: The Step-By-Step Guide to Expert Grilling Sunset Books: Amazon.co.uk: Jamie Purviance, Weber Grills: Books

tells you all about the temperature and how to maintain it

basically you need to get it to the right heat and add more coal every so often

you have the built in thermometer don't you ?


the book is gold !!!

Milan.

[wobbegong]

That was my daddy you murder!!

That'll do pig, that'll do.

[singhr]

BBQ is too fierce for pork belly. It needs 3 hrs in oven on low heat. Same with Lamb Shanks. Now a butterfly'd leg of lamb that has been soaked in cider/mustard/garlic/rosemary for 24hrs is a different kettle of fish alltogether.

[bobspud]

Cute picture it would look better between two bits of bread though

The trick to indirect BBQ is to bank your coals up one side of the kettle and then place the meet on the opposite end.
When you cover the BBQ, the heat will then circulates to cook the meat. You can add some beer soaked oak shavings on the coals to give your meat the smoky taste.

I have a Weber BBQ starter so when the coals start to go cold, you have the next batch ready at cooking temperature.

Weber® Chimney Starter

[northernladuk]

That was my daddy you murder!!

[pacharan]

Why can't you top up with new coals half way through?!

Too smokey.

[Halo Jones]

Gas BBQ?

[norrahe]

Where's milan when you need him, probably busy changing his tapes.