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Chicken & veg.
Boned out chicken, dry brined overnight and then covered in kid-friendly barbecue sauce. Cooked indirect (using two baffles, and only half a basket of fuel) until ~55°C, then grilled direct for some colour and crackle. The veg was just tossed in seasoning & oil and grilled.
I want a bigger BBQ now...
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In other news, my HeaterMeter is being repaired by a chap in Illinois, and I'm going to try and build one from scratch once I order some PCBs from China.
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There's something a bit depressing about BBQ for 1. I hope they meet another lone griller and buy a Weber together and live happily ever after.
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My wife being a pescatarian I BBQ for one a fair bit, I’m not on the Prozac just yet.
The barbecue machine in that clip was interesting but the food looked fantastic, and so simple.
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Fair enough, wasn’t hating on the food, just that it’s always such a social occasion in our house. Good food is for sharing! In fact I recently bought this book after finding a chicken yakitori recipe from the author online.
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Well that was a rabbit hole to fall down.
I'm seriously considering getting my local blacksmith to build a konro grill now.
Or I'll just make a ghetto one from bricks.
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^ also, this guy is awesome.
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konro grill
Goes to show how simple it can be, the coals probably cost more than the bricks. But yeah, slippery slope innit! I saw Thomas Straker uses one quite a bit too, it's on the never ending wish list.
Whilst I'm in the grill zone, I can really recommend these Oxo flat skewers. Flat sided so the food actually turns and the handles stack which helps with my OCD drawer organisation.
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Oxo flat skewers
"Take on the flavours of your guests' charred fingertips."
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Hot smoked salmon is the meal that is demanded of me at the moment. Tonight a honey glaze is being added and smoked with maple wood.
I love the Meater probe and app
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There are some beetroot in the coals which will be served with some mint and feta. Will possibly char some mushrooms too.
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Ditto, except dry brined & cherry wood.
As well as belly ribs and a shoulder for pulling.
No pics, because.
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Done
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Didn’t last long
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Haha, great minds
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Lambs breast has been rolled up with thin slices of lemon, anchovies, and a paste if salt sugar, garlic, rosemary, thyme and lemon zest. Has been cooking sub 120C for a few hours so far, smoked with pecan for the first 90mins.
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Progress so far
(Also spuds in pan underneath the lamb, some sausages for sausage sandwiches during the week, and red onions charring for a onion lettuce and pomegranate salad)
Coals are on the right hand side so anything on the left is gently indirectly cooking.
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Food coma
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Is that hen of the wood or something else? Looks great
marcomarcos
inchpincher
eskay
dancing james
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Ptown
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Tenderloin-
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About
Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.
Posted by
@NotThamesWater
It will
Plus you get to make your own butter. I used to take some of the kefir when I used to make kefir and add it to cream for a few days and then make super tasty butter. But now I only eat meat and dairy at the weekends I find it harder to justify the time to make my own butter. But the spare buttermilk was useful for wet brines and making sourdough blueberry pancakes.