BBQ recipes

[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

 

[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]

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 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!

 

[TheFaQQer]

Meat + Fire. That is all.

+1

 

[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.

 

[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!

 

[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!