The bbq photo & recipe thread
Discussion
Folks,
I bloody love barbecuing.
On PH, we are fortunate to have some barbecue geniuses amongst us. It upsets me greatly (sometimes I cry a little) that all of this wisdom is often lost due to the multitude of barbecue threads. Therefore, I would like to suggest that we utilise this thread to document our undoubtedly superb efforts throughout the 2010 season.
Not only will it form a central resource for recipes/methods/photos but it should also act as a support group for those of us who are, quite simply, addicted.
If you're with me, pray raise your extra long soft grip tongs and salute the formal opening of the PH BBQ photo & recipe thread (PHBBQP&RT for short)
I bloody love barbecuing.
On PH, we are fortunate to have some barbecue geniuses amongst us. It upsets me greatly (sometimes I cry a little) that all of this wisdom is often lost due to the multitude of barbecue threads. Therefore, I would like to suggest that we utilise this thread to document our undoubtedly superb efforts throughout the 2010 season.
Not only will it form a central resource for recipes/methods/photos but it should also act as a support group for those of us who are, quite simply, addicted.
If you're with me, pray raise your extra long soft grip tongs and salute the formal opening of the PH BBQ photo & recipe thread (PHBBQP&RT for short)
Edited by escargot on Friday 21st May 15:38
Tonights barbecue will mostly be: RIBS!
Recipe:
Rub comprising of
- Smoked paprika
- Crushed black pepper
- Herbs de provence
- Onion granules
- Garlic powder
- Mustard powder
- Sea salt
Once you've smeared on that weird bright yellow american 'mustard' liberally apply the rub to the ribs and leave to marinade for a few hours. ie, I bought the rack at lunchtime and went home with it, made & applied the rub and stuck it in the fridge so it'll be fine when I get back later.
Method:
I shall be hot smoking it over charcoal with soaked hickory chips. Not sure how long yet, probably a couple of hours depending on the the temp inside the bbq. Once it's nearly done, I'll simply brush some BBQ sauce over both sides and leave for another half an hour. Hopefully, this will do the trick.
Recipe:
Rub comprising of
- Smoked paprika
- Crushed black pepper
- Herbs de provence
- Onion granules
- Garlic powder
- Mustard powder
- Sea salt
Once you've smeared on that weird bright yellow american 'mustard' liberally apply the rub to the ribs and leave to marinade for a few hours. ie, I bought the rack at lunchtime and went home with it, made & applied the rub and stuck it in the fridge so it'll be fine when I get back later.
Method:
I shall be hot smoking it over charcoal with soaked hickory chips. Not sure how long yet, probably a couple of hours depending on the the temp inside the bbq. Once it's nearly done, I'll simply brush some BBQ sauce over both sides and leave for another half an hour. Hopefully, this will do the trick.
Edited by escargot on Friday 21st May 16:07
Bah, that had the makings of a BBQ from heaven by the sounds of it.
No pics here unfortunately, the pimms and Beaujolais put paid to any thought of taking photos.
Doing one here tonight, just some kebabs from the butcher in a wrap with salad, simple but great.
Might chuck some fish on it for lunch.
No pics here unfortunately, the pimms and Beaujolais put paid to any thought of taking photos.
Doing one here tonight, just some kebabs from the butcher in a wrap with salad, simple but great.
Might chuck some fish on it for lunch.
Chaps, top work there. An inspiration for sure.
As for me, I failed yesterday. No pics.
However, we had:
Lunch:
Barbecued sea bass with a simple salad & a bottle of Sancerre.
Seabass:
Descaled and brushed with olive oil then liberally sprinkled with sea salt
Salad:
Cucumber, Tomato, Lettuce, lots of lemon juice and olive oil and a touch of salt and pepper
The seabass didn't come out as well as I'd hoped, despite the oil the skin stuck to the grill so they looked a bit sorry for themselves. Tasted fine but aesthetically, not good enough. Any tips for barbecuing fish?
Dinner:
Tandoori kebabs from the local butcher with grilled wraps, salad, hot hot HOT chilli sauce and beer.
These were top notch, our butcher does a great selection of very good quality kebabs. My faves are normally the peppered steak but the tandoori kebabs get pretty damn close.
If you haven't tried this, it's epic:
Basically, prepare a standard salad of cucumber, tomato, lettuce, loads of red onion & an ungodly amount of coriander.
Grill your kebabs over the coals (you could smoke them, I couldn't be bothered yesterday though)
Once the kebabs are done, put the wraps on the grill and let them heat through and colour (about 30 seconds per side)
When finished, to the table, get a wrap and load it up with kebabs, salad, chilli sauce & mayo.
Food. Of. The. Gods.
As for me, I failed yesterday. No pics.
However, we had:
Lunch:
Barbecued sea bass with a simple salad & a bottle of Sancerre.
Seabass:
Descaled and brushed with olive oil then liberally sprinkled with sea salt
Salad:
Cucumber, Tomato, Lettuce, lots of lemon juice and olive oil and a touch of salt and pepper
The seabass didn't come out as well as I'd hoped, despite the oil the skin stuck to the grill so they looked a bit sorry for themselves. Tasted fine but aesthetically, not good enough. Any tips for barbecuing fish?
Dinner:
Tandoori kebabs from the local butcher with grilled wraps, salad, hot hot HOT chilli sauce and beer.
These were top notch, our butcher does a great selection of very good quality kebabs. My faves are normally the peppered steak but the tandoori kebabs get pretty damn close.
If you haven't tried this, it's epic:
Basically, prepare a standard salad of cucumber, tomato, lettuce, loads of red onion & an ungodly amount of coriander.
Grill your kebabs over the coals (you could smoke them, I couldn't be bothered yesterday though)
Once the kebabs are done, put the wraps on the grill and let them heat through and colour (about 30 seconds per side)
When finished, to the table, get a wrap and load it up with kebabs, salad, chilli sauce & mayo.
Food. Of. The. Gods.
Edited by escargot on Monday 24th May 10:12
Slow week for me BBQwise. I did a couple of rump steaks over the weekend but no pics I'm afraid. Tonight however I decided to smoke some wings.
I made a hot spice rub and applied it a few hours before smoking over hickory.
they were lovely served with a hot sauce dip and a pepper salad.
I made a hot spice rub and applied it a few hours before smoking over hickory.
they were lovely served with a hot sauce dip and a pepper salad.
Epic work calibrax, truly a king amongst barbecue fetishists
As for me, chicken and lamb tandoori skewers today. Been marinating away for 22 hours now so come cooking time, they should be great.
I'm wondering whether to smoke them or just grill though. :scratchin:
On another note, has anyone seen that fellow member of the PH barbecuing royalty; papoo , recently? I though he'd be all over this thread like a rapist let loose in a convent.
As for me, chicken and lamb tandoori skewers today. Been marinating away for 22 hours now so come cooking time, they should be great.
I'm wondering whether to smoke them or just grill though. :scratchin:
On another note, has anyone seen that fellow member of the PH barbecuing royalty; papoo , recently? I though he'd be all over this thread like a rapist let loose in a convent.
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