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

Thanks, I will see which is cheaper the Costco
Or this one and take the plunge then. Cheers

Y'all are sleeping on the Alabama white sauce. It pairs beautifully with gently smoked chicken. And with the grilled portabella mushroom with blue cheese for the veggies.

Delicious.

2 Attachments

It's definitely on my list of things to do.

Did beer can chicken (actually a food tin. With both ends removed. So no beer, because, quite frankly, it's silly.).

BBQ smoked & roasted potatoes are ridonk good.

2 Attachments

@TW why do you have photos of me on holiday before and after the beach on day 1?

The after photo reminds me of a Vermeer painting for some reason.

Looks great. Do you parboil potatoes at all or straight in?

Missing this

Does the fact that you only mentioned the potatoes answer the question of whether or not to bother beercanning a chicken?

Do you need the chicken to flavour the potatoes though?

Does the chicken need the beer can in it's arse though?

Potatoes: parboil & rough up the surface.

Beercan motorbike: that whole website is bonkers.

@Aroogah : Me, yesterday afternoon

@hugo7 : I probably won't bother again - just roasting in a tin would work well enough, and spatchcocking would be easier (and quicker) by far.

Sweet robes bro. Very pro.

That's the £499 'Smo-kimono Max' by Kamado Joe

indirect cooking fail. charcoals go inside the grill.

Nah, this is just super-indirect cooking.

Very obvious that the chap has a top-tier reverse sear set up going on, you bunch of philistines

What seasoning do you lot use on wings? Did some this afternoon and they were tasty af with BBQ sauce mopped on but a peppery rub just ain't the one.

I just drown mine in franks red hot

All purpose seasoning and baking powder mix pre cook, then as above, Franks when done

Either a classic peri peri which fucking bangs (I think it was a BBC one)... Less common now with kids so usually just cheat with a cajan spice mix and a load of salt and oil 😢

And for the softies; honey, soy, ginger, a little 5 spice. Maybe some left over plum sauce if we've opened a jar and it needs rid.

Found it and posting just in case

For the piri-piri sauce
6–12 fresh red chillies
1 tbsp roughly chopped garlic
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar

Method
To make the piri-piri sauce, preheat the oven to 180C/160C Fan/Gas 4. Put the chillies on a roasting tray and roast for 10 minutes.

Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2–3 minutes.

Allow the mixture to cool, then blend to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.

Anyone looking to let go of an old gas bbq? Needs to ideally be 3/4 burners.

Went with some traditional barbecuing today. Burgers, sausages, chicken drumsticks, halloumi and steaks.

1 Attachment

@HatBeard @marcomarcos @hugo7 thanks for these. Tried the piri and the powder, both lovely. I'll grab Frank's and try that next, a classic I've been told!

57cm Weber is £118 down from its normal price of £150 on Bezos-land today