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Thread: The art of BBQ

  1. #17
    RGB Champion Ttaskmaster's Avatar
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    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!!

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    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

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    Senior Member spacein_vader's Avatar
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    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.

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    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?

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    Senior Member spacein_vader's Avatar
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    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?

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    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)... !!

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    Re: The art of BBQ

    OMG, why that all looks soo tasty

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    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.
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