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Post by mickeythemaestro on Jul 9, 2024 14:57:10 GMT
What a miserable bunch of bastards ![:D](//storage.proboards.com/800541/images/kwfoKwtHI0jglJZ4qZf6.gif) Love a BBQ - sun's out, beer and wine are out, a few friends and the kids out, all engaged in good-old-fashioned conversation rather than staring at a screen - decent music on in the back ground - what's not to love? I make my own burgers and kebabs, marinade some chicken or fish overnight, a decent side salad and a bit more beer. One of my favouritist things ever. As a total misogynist I love the fact I can stand there supping ale cooking meat playing with fire and all that whilst the missus is doing the hard bit sorting all the trimmings etc etc yet I'm the one who gets all the praise. Stupendous bbqs are 😆
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BBQs
Jul 9, 2024 15:01:22 GMT
via mobile
Post by questionable on Jul 9, 2024 15:01:22 GMT
I don't really like them myself. Too much meat. Prefer fish on them. My son is really into them. He's just done one ( in the caravan), I've ended up cleaning the thing. Any advice on bbq food, utensils BUT more importantly any advice on cleaning them please? ( not you Fraise) First thing I would get is one of those prong things to make sure it’s cooked properly, anal over stuff being cooked properly. My lady is in the catering side of things and knows religiously cooking temperatures, if I went a BBQ I’d probably take it with me to sneakily test the food on offer..
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Post by gawa on Jul 9, 2024 15:13:05 GMT
What a strange take A BBQ (done well) is one of lifes finest things, a good burger or hot dog is fine (I can give or take a burger tbh), but chicken on the chargrill, belly pork, freshly made kebabs and more are amazing things cooked over the coals for taste I've learned as I have gone along, from overcooking and cindering food as a young adult, to king of the grill nowadays - if the suns out, the BBQ is out, and I sit there all day with the telly outside (I have wired HDMI into my garden, telly bracket onto house - TV just whips off and on between use) 2 years ago I went to the darkside, invested in a large BBQ as a birthday present, its mixed gas one side and coals the other. Cooking your food in the gas part - lid down - (chicken, pork, kebabs) slowly for a good 40 minsn, then finishing them off on the charcoal for flavour leaves them moist and juicy, with a crispy charred outer - its lush stuff. Flatbreads, baps, salad - et viola. And beer, cold beer. Thank you for bringing some sanity to the thread. Couldn't believe what I've been reading.
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Post by stiggerstackle on Jul 9, 2024 15:32:18 GMT
What a miserable bunch of bastards ![:D](//storage.proboards.com/800541/images/kwfoKwtHI0jglJZ4qZf6.gif) Love a BBQ - sun's out, beer and wine are out, a few friends and the kids out, all engaged in good-old-fashioned conversation rather than staring at a screen - decent music on in the back ground - what's not to love? I make my own burgers and kebabs, marinade some chicken or fish overnight, a decent side salad and a bit more beer. One of my favouritist things ever. As a total misogynist I love the fact I can stand there supping ale cooking meat playing with fire and all that whilst the missus is doing the hard bit sorting all the trimmings etc etc yet I'm the one who gets all the praise. Stupendous bbqs are 😆 I did forget to mention that playing with fire (something I've loved since I was a kid) and the lavish praise that comes with being the BBQ Kingmeister are 2 of the key attractions ![:D](//storage.proboards.com/800541/images/kwfoKwtHI0jglJZ4qZf6.gif) Like you, I leave the missus to fuck about with the salad and accompanying bits* etc while I focus on meat products and alcohol consumption. *Although it is generally accepted round these parts that nobody can BBQ halloumi quite like I can...
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Post by mickeythemaestro on Jul 9, 2024 15:46:29 GMT
As a total misogynist I love the fact I can stand there supping ale cooking meat playing with fire and all that whilst the missus is doing the hard bit sorting all the trimmings etc etc yet I'm the one who gets all the praise. Stupendous bbqs are 😆 I did forget to mention that playing with fire (something I've loved since I was a kid) and the lavish praise that comes with being the BBQ Kingmeister are 2 of the key attractions ![:D](//storage.proboards.com/800541/images/kwfoKwtHI0jglJZ4qZf6.gif) Like you, I leave the missus to fuck about with the salad and accompanying bits* etc while I focus on meat products and alcohol consumption. *Although it is generally accepted round these parts that nobody can BBQ halloumi quite like I can... Yep a BBQ is a quick way to massage my fragile ego for sure. And who doesn't like playing with fire 😂
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Post by danceswithclams on Jul 9, 2024 16:41:42 GMT
I don't really like them myself. Too much meat. Prefer fish on them. My son is really into them. He's just done one ( in the caravan), I've ended up cleaning the thing. Any advice on bbq food, utensils BUT more importantly any advice on cleaning them please? ( not you Fraise) Your son has just held a bbq in a caravan? Surely, the only advice to give is don’t ever risk that again. Ever! That's what he told his dad he was doing. Clearly a cover story for the meth lab he's running.
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BBQs
Jul 10, 2024 6:02:33 GMT
via mobile
Post by prestwichpotter on Jul 10, 2024 6:02:33 GMT
What a strange take A BBQ (done well) is one of lifes finest things, a good burger or hot dog is fine (I can give or take a burger tbh), but chicken on the chargrill, belly pork, freshly made kebabs and more are amazing things cooked over the coals for taste I've learned as I have gone along, from overcooking and cindering food as a young adult, to king of the grill nowadays - if the suns out, the BBQ is out, and I sit there all day with the telly outside (I have wired HDMI into my garden, telly bracket onto house - TV just whips off and on between use) 2 years ago I went to the darkside, invested in a large BBQ as a birthday present, its mixed gas one side and coals the other. Cooking your food in the gas part - lid down - (chicken, pork, kebabs) slowly for a good 40 minsn, then finishing them off on the charcoal for flavour leaves them moist and juicy, with a crispy charred outer - its lush stuff. Flatbreads, baps, salad - et viola. And beer, cold beer. Once you start using gas it ceases to be a BBQ, thems the rules…..
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Post by mickeythemaestro on Jul 10, 2024 7:54:39 GMT
What a strange take A BBQ (done well) is one of lifes finest things, a good burger or hot dog is fine (I can give or take a burger tbh), but chicken on the chargrill, belly pork, freshly made kebabs and more are amazing things cooked over the coals for taste I've learned as I have gone along, from overcooking and cindering food as a young adult, to king of the grill nowadays - if the suns out, the BBQ is out, and I sit there all day with the telly outside (I have wired HDMI into my garden, telly bracket onto house - TV just whips off and on between use) 2 years ago I went to the darkside, invested in a large BBQ as a birthday present, its mixed gas one side and coals the other. Cooking your food in the gas part - lid down - (chicken, pork, kebabs) slowly for a good 40 minsn, then finishing them off on the charcoal for flavour leaves them moist and juicy, with a crispy charred outer - its lush stuff. Flatbreads, baps, salad - et viola. And beer, cold beer. Once you start using gas it ceases to be a BBQ, thems the rules….. Controversial 😆 this might kick off an almighty row 😆
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Post by Robo10 on Jul 10, 2024 7:55:41 GMT
What a strange take A BBQ (done well) is one of lifes finest things, a good burger or hot dog is fine (I can give or take a burger tbh), but chicken on the chargrill, belly pork, freshly made kebabs and more are amazing things cooked over the coals for taste I've learned as I have gone along, from overcooking and cindering food as a young adult, to king of the grill nowadays - if the suns out, the BBQ is out, and I sit there all day with the telly outside (I have wired HDMI into my garden, telly bracket onto house - TV just whips off and on between use) 2 years ago I went to the darkside, invested in a large BBQ as a birthday present, its mixed gas one side and coals the other. Cooking your food in the gas part - lid down - (chicken, pork, kebabs) slowly for a good 40 minsn, then finishing them off on the charcoal for flavour leaves them moist and juicy, with a crispy charred outer - its lush stuff. Flatbreads, baps, salad - et viola. And beer, cold beer. Once you start using gas it ceases to be a BBQ, thems the rules….. I know it feels wrong. But I did keep a coals side so some forgiveness 😬 I used to pre cook chicken etc in the kitchen oven to make sure it wasnt going to kill anyone before transfer to the coals anyway tbh!
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Post by bigjohnritchie on Jul 10, 2024 8:42:49 GMT
Once you start using gas it ceases to be a BBQ, thems the rules….. Controversial 😆 this might kick off an almighty row 😆 It could be the major issue at the next election.
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BBQs
Jul 10, 2024 8:49:45 GMT
Post by eddyclamp on Jul 10, 2024 8:49:45 GMT
Went to a barbie last year and there was a Jamaican lad cooking all the food on a smoker. The best food I have ever tasted off a barbie. He was a real expert at cooking on it.
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Post by foster on Jul 10, 2024 10:09:56 GMT
Controversial 😆 this might kick off an almighty row 😆 It could be the major issue at the next election. I believe it will. I switched to Gas a few years back. Much easier to regulate and requires less time, leading to increased productivity and ROI.
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Post by prestwichpotter on Jul 10, 2024 10:15:31 GMT
It could be the major issue at the next election. I believe it will. I switched to Gas a few years back. Much easier to regulate and requires less time, leading to increased productivity and ROI. They're great don't get me wrong, we have one as well although we very rarely use it. But it just feels like cheating and you just can't replicate that distinctive smoky flavour you get from charcoal........
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BBQs
Jul 10, 2024 10:25:48 GMT
via mobile
Post by foster on Jul 10, 2024 10:25:48 GMT
I believe it will. I switched to Gas a few years back. Much easier to regulate and requires less time, leading to increased productivity and ROI. They're great don't get me wrong, we have one as well although we very rarely use it. But it just feels like cheating and you just can't replicate that distinctive smoky flavour you get from charcoal........ I have a coal one for when I go to the Belgian riviera, and a larger gas one for at home when there's less time to cook after work / school. If the weather's decent I just whack it on and start cooking almost instantly. I agree on the taste, which Is why I use both depending on the circumstances. It's all about finding the right balance.
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BBQs
Jul 10, 2024 11:50:22 GMT
via mobile
Post by jesusmcmuffin on Jul 10, 2024 11:50:22 GMT
I can't go to all that effort when Rustlers exist
Snacksters as they're known in Aldi but not as nice
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Post by gawa on Jul 10, 2024 15:38:14 GMT
I actually think the outdoor seating area is nearly more important than the bbq itself.
For me bbq isn't a different cuisine like Chinese or Indian. A bbq is an event which takes a couple of hours at the very least.
At my parents they have a good setup with outdoor electrics, decking, wind breaks built into it, part of it sheltered, log burner for when it gets later and plenty of comfy seating.
If we were sat outside in a windy garden on plastic furniture with no music or anything and using a disposibal bbq it wouldn't be as pleasant or enjoyable an experience.
I think having a nice outdoor seating area is critical to a good bbq.
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wapiti
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BBQs
Jul 20, 2024 16:40:38 GMT
Post by wapiti on Jul 20, 2024 16:40:38 GMT
tvwbb.com/There's grilling and then there's BBQing. I use a Weber Smokey Mountain (WSM) to smoke actual BBQ. Fuel: charcoal Smoke source: hardwood chunks Temperature: 220-250 F Times: 8-10 hours or longer for typical American meat for BBQ.......Brisket and Pulled Pork (from pork butt/shoulder).......let's say you run your smoker for 8 hours with the meat uncovered and exposed to the smoke........then you should finish the cooking by wrapping the meat in a food grade (unwaxed) paper (usually pink or peach colored) and leaving on the smoker for 2 hours.......then pull and let rest for an hour before cutting. Ribs and sausages do not need the wrapping step. Approximately 4 hours of smoke for ribs and 2 hours for sausages. Everything else, chicken, fish, shrimp should just be grilled.
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wapiti
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BBQs
Jul 20, 2024 18:46:31 GMT
Post by wapiti on Jul 20, 2024 18:46:31 GMT
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