Page 2 of 2 FirstFirst 12
Results 17 to 29 of 29

Thread: The art of BBQ

  1. #17
    RGB Champion Ttaskmaster's Avatar
    Join Date
    Nov 2013
    Location
    Reading, UK
    Posts
    4,912
    Thanks
    191
    Thanked
    529 times in 442 posts
    • Ttaskmaster's system
      • Motherboard:
      • Asus X99-PRO
      • CPU:
      • i7 5960X o/c to 4.summat
      • Memory:
      • 16GB Corsair DDR4 somethingorother
      • Storage:
      • Samsung Evo 120GB and Seagate Baracuda 2TB
      • Graphics card(s):
      • Gigabyte G1 GTX980Ti
      • PSU:
      • EVGA Supernova G2 1000W
      • Case:
      • Phankecks Enthoo Luxe perspex window
      • Operating System:
      • Win10 64 Home
      • Monitor(s):
      • Acer Predator XB270HU 1440 IPS GSync
      • Internet:
      • BT 0.7Mbps 'In The Sticks' version

    Re: The art of BBQ

    Quote Originally Posted by Smudger View Post
    Well, I stand corrected...
    And hopefully a little horrified, perhaps even quite sickened...

    Rule of thumb is that if a foodstuff exists then McDonalds will have, or have tried, a McVersion of it somewhere at some point in time. If you're lucky, Burger King will have tried it too and generally done it better!!

  2. #18
    Registered+
    Join Date
    Jan 2019
    Posts
    21
    Thanks
    0
    Thanked
    0 times in 0 posts

    Re: The art of BBQ

    New to this forum and this looks great! So much detail.
    I have a gas BBQ but smoulder wet wood chips to create smoke (which somewhat works) and do my ribs in there. After smoking I sometimes wrap them up in foil and transfer to an oven to finish cooking, but this might be a little controversial

  3. #19
    Senior Member spacein_vader's Avatar
    Join Date
    Sep 2014
    Location
    Darkest Northamptonshire
    Posts
    1,183
    Thanks
    64
    Thanked
    269 times in 183 posts
    • spacein_vader's system
      • Motherboard:
      • Asus B85M-G
      • CPU:
      • i5 4460 3.2GHz
      • Memory:
      • 4x4GB Crucial DDR3 1600
      • Storage:
      • 128GB SSD, 256GB SSD
      • Graphics card(s):
      • Asus RX-480 Dual OC 4GB
      • PSU:
      • Corsair HX 520W modular
      • Case:
      • Antec Mini P180
      • Operating System:
      • Windows 10 Pro
      • Monitor(s):
      • BenQ GW2765, Dell Ultrasharp U2412
      • Internet:
      • Origin Fibre Max

    Re: The art of BBQ

    Quote Originally Posted by Smudger View Post
    I was indeed being a little facetious...

    My last experience of a charcoal bbq was at a mate's house and we had an interesting mix of burnt/undercooked food...
    It's certainly easier to get it wrong with charcoal I'll grant you. For some I'm sure the holy grail of BBQ sausages is one that's burnt on the outside while still frozen in the middle. I also have a friend whose rule seems to be that a sausage isn't cooked until you can write with it.

  4. #20
    RGB Champion Ttaskmaster's Avatar
    Join Date
    Nov 2013
    Location
    Reading, UK
    Posts
    4,912
    Thanks
    191
    Thanked
    529 times in 442 posts
    • Ttaskmaster's system
      • Motherboard:
      • Asus X99-PRO
      • CPU:
      • i7 5960X o/c to 4.summat
      • Memory:
      • 16GB Corsair DDR4 somethingorother
      • Storage:
      • Samsung Evo 120GB and Seagate Baracuda 2TB
      • Graphics card(s):
      • Gigabyte G1 GTX980Ti
      • PSU:
      • EVGA Supernova G2 1000W
      • Case:
      • Phankecks Enthoo Luxe perspex window
      • Operating System:
      • Win10 64 Home
      • Monitor(s):
      • Acer Predator XB270HU 1440 IPS GSync
      • Internet:
      • BT 0.7Mbps 'In The Sticks' version

    Re: The art of BBQ

    Quote Originally Posted by spacein_vader View Post
    I also have a friend whose rule seems to be that a sausage isn't cooked until you can write with it.
    Do any of them do that £1 pack of cheap "sacrificial" sausages thing, that apparently go on first, after which everything is ready to cook on?

  5. #21
    Senior Member spacein_vader's Avatar
    Join Date
    Sep 2014
    Location
    Darkest Northamptonshire
    Posts
    1,183
    Thanks
    64
    Thanked
    269 times in 183 posts
    • spacein_vader's system
      • Motherboard:
      • Asus B85M-G
      • CPU:
      • i5 4460 3.2GHz
      • Memory:
      • 4x4GB Crucial DDR3 1600
      • Storage:
      • 128GB SSD, 256GB SSD
      • Graphics card(s):
      • Asus RX-480 Dual OC 4GB
      • PSU:
      • Corsair HX 520W modular
      • Case:
      • Antec Mini P180
      • Operating System:
      • Windows 10 Pro
      • Monitor(s):
      • BenQ GW2765, Dell Ultrasharp U2412
      • Internet:
      • Origin Fibre Max

    Re: The art of BBQ

    Quote Originally Posted by Smudger View Post
    I was indeed being a little facetious...

    My last experience of a charcoal bbq was at a mate's house and we had an interesting mix of burnt/undercooked food...
    Quote Originally Posted by Ttaskmaster View Post
    Do any of them do that £1 pack of cheap "sacrificial" sausages thing, that apparently go on first, after which everything is ready to cook on?
    Not heard of that. So do they burn them? What's the logic behind it? Getting fat on the grate?

  6. #22
    RGB Champion Ttaskmaster's Avatar
    Join Date
    Nov 2013
    Location
    Reading, UK
    Posts
    4,912
    Thanks
    191
    Thanked
    529 times in 442 posts
    • Ttaskmaster's system
      • Motherboard:
      • Asus X99-PRO
      • CPU:
      • i7 5960X o/c to 4.summat
      • Memory:
      • 16GB Corsair DDR4 somethingorother
      • Storage:
      • Samsung Evo 120GB and Seagate Baracuda 2TB
      • Graphics card(s):
      • Gigabyte G1 GTX980Ti
      • PSU:
      • EVGA Supernova G2 1000W
      • Case:
      • Phankecks Enthoo Luxe perspex window
      • Operating System:
      • Win10 64 Home
      • Monitor(s):
      • Acer Predator XB270HU 1440 IPS GSync
      • Internet:
      • BT 0.7Mbps 'In The Sticks' version

    Re: The art of BBQ

    Quote Originally Posted by spacein_vader View Post
    Not heard of that. So do they burn them? What's the logic behind it? Getting fat on the grate?
    From what I understand, having quizzed my wife over this bizarre and rather outlandish ritual that she always suggests....

    You light the braai. You burn the wood up and add to it, until you have a lovely pile of smouldering embers that are just about ready to cook. Then some English country bint will amble over and offer you the el-cheapo £1 pack of cack Richmond sausages, as 'sacrificial' sausages. You will enquire as to the exact inference of her hitherto unnoticed purchase (we have three dogs - We know when there are sausages in the house!), with as many expletives as you can muster.
    She will then explain: When the braai is ready, you put the cheap sausages on first. They will burn to a horrid useless blackened crisp (which is considered perfect, if you prefer your barbecues in the British fashion), after which you then start cooking everything else. The point at which the sacrificial sausages burn is the point from which the barbecue is actually ready.... even though they'll burn just as well if the braai has only been lit for 2-3 minutes.....

    Yeah.... summat like that... It's our ritual because she always suggests it, and I always decline, before going about and just cooking the things properly. I do end up putting the Richmonds on too, but they're then set aside to cool and get fed to the doggies!


    To be fair, the wife is blonde... and foreign (from Kent, with a strong Danish heritage)... !!

  7. #23
    Registered User
    Join Date
    Apr 2019
    Posts
    6
    Thanks
    0
    Thanked
    0 times in 0 posts

    Re: The art of BBQ

    OMG, why that all looks soo tasty

  8. #24
    HEXUS.timelord. Zak33's Avatar
    Join Date
    Jul 2003
    Location
    I'm a Jessie
    Posts
    34,074
    Thanks
    2,546
    Thanked
    2,619 times in 1,653 posts
    • Zak33's system
      • Storage:
      • Kingston HyperX SSD, Hitachi 1Tb
      • Graphics card(s):
      • Nvidia 1060
      • PSU:
      • Coolermaster 800w
      • Case:
      • Silverstone Fortress FT01
      • Operating System:
      • Win10
      • Internet:
      • Zen FTC uber speedy

    Re: The art of BBQ

    Quote Originally Posted by Ttaskmaster View Post
    From what I understand, having quizzed my wife over this bizarre and rather outlandish ritual that she always suggests....

    You light the braai. You burn the wood up and add to it, until you have a lovely pile of smouldering embers that are just about ready to cook. Then some English country bint will amble over and offer you the el-cheapo £1 pack of cack Richmond sausages, as 'sacrificial' sausages. You will enquire as to the exact inference of her hitherto unnoticed purchase (we have three dogs - We know when there are sausages in the house!), with as many expletives as you can muster.
    She will then explain: When the braai is ready, you put the cheap sausages on first. They will burn to a horrid useless blackened crisp (which is considered perfect, if you prefer your barbecues in the British fashion), after which you then start cooking everything else. The point at which the sacrificial sausages burn is the point from which the barbecue is actually ready.... even though they'll burn just as well if the braai has only been lit for 2-3 minutes.....

    Yeah.... summat like that... It's our ritual because she always suggests it, and I always decline, before going about and just cooking the things properly. I do end up putting the Richmonds on too, but they're then set aside to cool and get fed to the doggies!


    To be fair, the wife is blonde... and foreign (from Kent, with a strong Danish heritage)... !!


    I ALWAYS sacrifice a sausage.. always. At the beginning.

    but.. I wouldn't let a richmond "pink tube of nauseus mucus" anywhere near my BBQ...sacrifice means giving something of value. I'd not feed my dog with one either. Dogs have souls... and hearts.
    .
    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

  9. #25
    Senior Member spacein_vader's Avatar
    Join Date
    Sep 2014
    Location
    Darkest Northamptonshire
    Posts
    1,183
    Thanks
    64
    Thanked
    269 times in 183 posts
    • spacein_vader's system
      • Motherboard:
      • Asus B85M-G
      • CPU:
      • i5 4460 3.2GHz
      • Memory:
      • 4x4GB Crucial DDR3 1600
      • Storage:
      • 128GB SSD, 256GB SSD
      • Graphics card(s):
      • Asus RX-480 Dual OC 4GB
      • PSU:
      • Corsair HX 520W modular
      • Case:
      • Antec Mini P180
      • Operating System:
      • Windows 10 Pro
      • Monitor(s):
      • BenQ GW2765, Dell Ultrasharp U2412
      • Internet:
      • Origin Fibre Max

    Re: The art of BBQ

    Easter Sunday, time for a leg of lamb right? But it's too hot for a roast and we'd all much prefer a BBQ so...

    Take 1 leg of lamb, dry off any moisture with paper towel, score the surface and sprinkle with free pouring table salt and stand for one hour. This will allow the area near the skin to dry out so you get the lovely crusted surface before the juicy meat underneath (all images click to embiggen):



    After the hour dampen the surface to make it sticky and add a rub, I've used a bit of paprika, garlic, black pepper and rosemary. Make sure to rub it on all sides and into any crevices or cuts you've made:



    Set your BBQ up for indirect cooking (see the OP for details,) and get the temperature to around 130-150c so the lamb doesn't cook too fast. Add the lamb and check every hour, adding more coals if required. After 1 hour mine looked like this:



    EDIT: 2 and a bit hours later...




    I like mine rare, but having probed it theres a safe temperature throughout. Due to the tapering shape of a lamb leg rare at one end means the thinner end is more well done for those who prefer that.
    Last edited by spacein_vader; 21-04-2019 at 12:53 PM.

  10. Received thanks from:

    Zak33 (29-04-2019)

  11. #26
    Long member
    Join Date
    Apr 2008
    Posts
    1,132
    Thanks
    47
    Thanked
    200 times in 148 posts
    • philehidiot's system
      • Motherboard:
      • Father's bored
      • CPU:
      • Cockroach brain V0.1
      • Memory:
      • Innebriated, unwritten
      • Storage:
      • Big Yellow Self Storage
      • Graphics card(s):
      • Semi chewed Crayola Mega Pack
      • PSU:
      • 20KW single phase direct grid supply
      • Case:
      • Closed, Open, Cold
      • Operating System:
      • Cockroach
      • Monitor(s):
      • The mental health nurses
      • Internet:
      • Please.

    Re: The art of BBQ

    I operate on one simple phrase:

    "There are very few personal problems which can not be solved with a suitable application of high explosives".

    This is why the missus doesn't invite people round for a BBQ any more.

    Took them ages to get Miss Piggy out of the wall cavity... (her rear was propelled at high velocity through an air brick which had the effect of dicing said rear rather effectively).

  12. #27
    Senior Member
    Join Date
    Jan 2005
    Location
    Manchester
    Posts
    2,872
    Thanks
    67
    Thanked
    174 times in 130 posts
    • Butcher's system
      • Motherboard:
      • MSI Z97 Gaming 3
      • CPU:
      • i7-4790K
      • Memory:
      • 8 GB Corsair 1866 MHz
      • Storage:
      • 120GB SSD, 240GB SSD, 2TB HDD
      • Graphics card(s):
      • MSI GTX 970
      • PSU:
      • Antec 650W
      • Case:
      • Big Black Cube!
      • Operating System:
      • Windows 7

    Re: The art of BBQ

    Got myself a barbecue over the weekend. Only done one cook on it (lamb chops, veg skewers, corn on the cob), but it was excellent. Came up to temp in about 15-20 minutes, stayed at cooking temp for a good hour and was still going when I shut the vents to damp it down. Very pleased.

    Next step is to try a smoking some meat on it, and maybe getting a pizza stone in there. It came with a heat deflector, so indirect cooking is pretty straightforward.


  13. #28
    Administrator Moby-Dick's Avatar
    Join Date
    Jul 2003
    Location
    There's no place like ::1 (IPv6 version)
    Posts
    10,662
    Thanks
    53
    Thanked
    382 times in 313 posts

    Re: The art of BBQ

    I've got one of those kamado style BBQ's - they are great and very easy to do long slow cooks on - but just as easy to crank the heat up for hot and fast style cooking. They tend to work best with lumpwood charcoal, rather than briquettes. When you are smking with it, the bottom vents really only need to be open a tiny crack, it'll hold 250F for hours. Get hold of a decent wireless thermometer too.
    my Virtualisation Blog http://jfvi.co.uk Virtualisation Podcast http://vsoup.net

  14. Received thanks from:

    Zak33 (29-04-2019)

  15. #29
    Registered User
    Join Date
    May 2019
    Posts
    6
    Thanks
    0
    Thanked
    0 times in 0 posts

    Re: The art of BBQ

    Thank you for sharing this recipe I will give this a go on weekend.

Page 2 of 2 FirstFirst 12

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

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