Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

https://www.youtube.com/watch?v=R4j9XnxV­ydY

Imma get me this one.

At the moment when I make chicken stock, I end up decanting from ever decreasing sized containers to remove the fat. Such a faff.

Good Grips are massive overkill; I've had some little plastic one for decades that looks to be about £7 these days that does the job

At the moment when I make chicken stock, I end up decanting from ever decreasing sized containers to remove the fat. Such a faff.

Just stick the whole lot in the fridge overnight and take the solid fat off the top?

Fridge then lift the layer of congealed fat away. No?

Fat separators are great if working with pan drippings, but for stock the fridge method works best. Even better, put the pan outside if it's winter.

I can't seem to find any that can do 1 litre just now, other than the Good Grips - where are you seeing the £7 ones?

Fridge then lift the layer of congealed fat away. No?

Yep. But then - fridge space and time.

put the pan outside if it's winter.

And foxes.

Tried Pizza on the kamado for the first time yesterday and for the time it took and the stress it caused, full on wasn't worth it - disaster!

Anyone had luck with a simple recipe for making the dough? I think I bit off more that I should by following this guy:
https://www.youtube.com/watch?v=OjsCEJ8CWlg

1.5L for £10

https://www.alexandersofwelshpool.co.uk/kitchencraft-gravy-strainer-1500ml

Procook 1l £9

[https://www.procook.co.uk/product/procook-gravy-separator-1l)

Real basic starter: Jamie Olivers basic dough is fairly bomb proof place to start.
Slightly more technical? You can't go wrong with the Pizza Pilgrim basic recipe, highly recommend their book too.

I think it's something like flour, 62% water, 3% salt and 1% or less of yeast, give it an hour, shape balls, and leave them for 4-6h.

Don't try and nail a perfect neopolitan and you'll be much less stressed and much happier for it!

Thanks for the advice!

I'll try again with one of the above, maybe Jamies stuff first then see how we go...

How do people recommend adding more coals to an already lit barbecue?

If I'm cooking for a few hours I'm often finding that just at the point when I want to be searing the final stuff the coals are dying down and I'm shifting stuff round to get the final hot patches.

What's the best way of adding more coals? I'll sometimes get some more going in a chimney and add those but it's a bit smoky and there's a big hot thing just as everyone is out with you in the garden. Just putting some unlit ones on top of the hot coals doesn't seem to get them going. Possibly I've got the timing wrong.

What should I be doing? Cheers

Does anyone have a recipe for veg kebab skewer thingys?

Ideally including cooking method.

Trying to find something that doesn't include burnt onions, undercooked peppers and shriveled mushrooms.

Cheers.

I do these frequently and they always go down really well.
With or without halloumi.
The baste is noice.

I've always added them earlier than I think into one small section away from the other food. You want a decent amount of hot coals combined - like ⅓ hot to ⅔ fresh. If that makes sense?

You still have to work them to get them going. Half a sacrificial sausage or something is often a good/lazy option.

Cheers 👍

Do you have any particular tips, or just follow the recipe?

Do each veg type on a dedicated skewer and cook accordingly. Bang it all in a big bowl once they’re done and dress with something sexy. If any fussy buggers want they’re own skewer give them a fresh one and tell them to get cracking. Only way to avoid the inexcusable mess you described above

I make the baste more mustardy than they say.

mrJL's advice is a good shout (if you're using the pitta serving). I quite often just dish them up and let everyone do their thing.

Oh and if you use wooden skewers, soak them first so they don't catch fire.

Cheers. I experimented a bit at the weekend with putting fresh coals on and also getting some going in a chimney and adding those. Chimney option worked better but required more forethought and also isn't ideal when there are small children around. I was pondering on getting one of these to kickstart the fresh ones that I put onto the barbecue but don't really know how well they work https://smile.amazon.co.uk/dp/B07Q76K2QJ/?psc=1

Did a butterflied lamb leg at the weekend, very easy to do, looks impressive and you end up with loads of great meat plus the usual burgers, sausages, etc

Also had a vegan at the barbecue so ended up using two barbecues and having to think up some vegan stuff which was a bit of a challenge.

The hot air things work well but take a few mins and blow sparks / ash everywhere - better for getting a cold BBQ started more than getting additional coals hot, I’d say.

I would be surprised if there is a better option than a chimney TBH

I need to cure my Kamado before first use - assuming I can use any lumpwood charcoal for this rather than restaurant grade?

you wont use very much of it so I wouldn't buy a cheaper bag for that sole purpose.

i paid £30 delivered for 15kg bag of big k restaurant grade and i've got about 1/4 left after curing, a few normal bbqs and about 5x 7-12 hour cooks.

Shouldn't make any difference.

Cool cheers @HatBeard @Soul

I turn chimney upside down and blast a few coals with butane gas canister powered weed killer to get them going

Is this the mini Kamado that I have seen recently for sale at Aldi or do they have a bigger one as well?
Keen on this sort of thing if big enough to do brisket and pork butt, not just Burgers and sausages...

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