Reply to: BBQ recipes

[norrahe]

24 hour marination and cooking in a Weber with hickory chips and the cover on for maximum smoke.

Love simple things like steak, homemade burgers, pork belly and lobster.

Just come back from Bristol to see a GF#1 family member who runs a Chinese takeaway and was watching in the kitchen - incredible. 4 woks fired by Pratt & Whitney gas jet turbines on a large water cooled hob. Stuff took seconds to cook and tasted awesome. Got even more food and cooking secrets!

And he didn't even mention an espresso or pornstar martini

That's almost as bad as pooper scooper not mentioning Germany, standards are slipping!

[hyperD]

24 hour marination and cooking in a Weber with hickory chips and the cover on for maximum smoke.

Love simple things like steak, homemade burgers, pork belly and lobster.

Just come back from Bristol to see a GF#1 family member who runs a Chinese takeaway and was watching in the kitchen - incredible. 4 woks fired by Pratt & Whitney gas jet turbines on a large water cooled hob. Stuff took seconds to cook and tasted awesome. Got even more food and cooking secrets!

[Mich the Tester]

There's a guy from Ivory Coast who´s just got through the whole asylum process and has joined the tennis club; he and I went to the crappy tennis club BBQ, laughed at the pathetic local attempts with propane and a pan that's too cold and discussed the use of fire to cook meat and fish. We agreed that while many, many things go wrong in Sub Saharan Africa, anyone who's spent part of his life there damned well knows how to barbecue. We are plotting a session of showing the local cloggies what barbecue means.

[TheFaQQer]

Meat + Fire. That is all.

+1

[Mich the Tester]

I have to specifically ask the butcher to keep the skin on when I get pork.

I did try and explain the concept of keeping leftover fat to a cloggy, they didn't really get it.

Lady Tester gets it!

[norrahe]

Mmmm, crackling, yum yum; a concept that seems lost on the Dutch, who buy their pork with all the fat stripped off. Every time I roast pork I make sure it's got lots of crackling and use the drippings for roast spuds. Any left over drippings go into my fat pot which is now a mixture of pork, duck, goose, lamb and beef drippings, for making roast spuds and turnips and amazing the cloggies with just how much taste you can get out of the stuff they throw away.

I have to specifically ask the butcher to keep the skin on when I get pork.

I did try and explain the concept of keeping leftover fat to a cloggy, they didn't really get it.

[Mich the Tester]

I do a nice bit of pork belly in a maple syrup glaze. Needs a good couple of hours over an indirect heat, mind you, but I normally get the crackling good and crispy.

Mmmm, crackling, yum yum; a concept that seems lost on the Dutch, who buy their pork with all the fat stripped off. Every time I roast pork I make sure it's got lots of crackling and use the drippings for roast spuds. Any left over drippings go into my fat pot which is now a mixture of pork, duck, goose, lamb and beef drippings, for making roast spuds and turnips and amazing the cloggies with just how much taste you can get out of the stuff they throw away.

[norrahe]

So am I. Time for a fry up I think.

I think so too! I still have some home cured bacon in the fridge that Mr N hasn't noticed

[doodab]

I'm hungry now!

So am I. Time for a fry up I think.

[woohoo]

I'm hungry now!

[doodab]

What is your favourite tipple beer, wine, cocktails? ( for HyperD).

Mine used to be a nice cold Augustiner or Hacker Pschorr helles or a Fransiskaner weissbier but these days I'm alcohol free. I can probably get away with one of the 0.5% low alcohol Weinstephaner weissbier they sell in the local Tesco though. That's quite drinkable. The alcohol free lager is foul though.

I did used to like a nice bottle of wine as well. A good Barolo, a nice Chablis, or something from WA where I did a tour of the vineyards once. Vasse Felix tends to be the one that turns up in supermarkets most often. I'm quite fond of the Petaluma ones as well.

My favourite cocktails are all whiskey or bourbon based so more of an evening / nighttime drink.

[norrahe]

This guy is pretty good and his book is really useful as well.

Adam Perry Lang | Official site with recipes, books and the latest happenings

http://www.amazon.co.uk/Pitt-Cue-Co-.../dp/1845337565

My favourite is roast chicken either with nowt or spiced, but I also like to do a spiced lamb shoulder and slow cook that, or just good old spare ribs with a nice bbq sauce. Fish is also nice and I prefer to cook whole rather than fillets.

What is your favourite tipple beer, wine, cocktails? ( for HyperD).

[Mich the Tester]

Kudu steaks, marinaded in some spontaneously mixed up splodge of pepper, paprika, garlic and oil for a couple of days.

Crocodile saté, likewise marinaded.

South African style Chili, Coriander and Lime Sauce.

Barbecued bananas and vanilla ice cream for pud

Charcoal and wood, cast iron barbecue;




Wine; lots of it, please.

And absolutely not that poofty-woofty Dutch excuse for a BBQ with gas burners and the whole selection of industrial 'Calvé' sauces and paper plates and useless plastic knives and forks. Same goes for a braai; stuff your gas bottles, get it right with a hot fire that actually heats up the braai enough to sear the meat instantly instead of waiting all bloody afternoon for a piece of bacon to turn into an old shoe.

[woohoo]

So the good weather is finally here but for how long?

Following on from eeks comment in the weekend thread, what's your ''go-to'' bbq recipe?

This is the book that I go to for all my BBQ recipes. I'm crap at cooking but this starts from the basics and walks you through in a simple and straightforward way. I'm taking it on holiday with me

http://www.amazon.co.uk/Webers-Compl...+barbeque+book

[Alias]

A tikka/tandoori or masala sauce...goes great with a charcoal barbecue on almost any meat or veg