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

i tried this one but just wondered if there are any tricks tips on getting them cripsy
http://www.seriouseats.com/recipes/2010/06/the-nasty-bits-how-to-make-chicharrones-recipe.html
and this one also
http://www.cookingchanneltv.com/recipes/pork-rinds-chicharron-2268911

2 different methods but i just couldnt get them to be very nice, esp where the fat was quite thick just soggy mess

That first recipe looks fucking amazing, I'm gonna try it...

let us know how you go, chicharrones rock!!

We make them in Galicia as well, no skin tho'... The meat gets cooked down in its own fat so you finish up with something that has a similar look to pulled pork... It's one of my faves...

Mum buys it at the butcher, cook it hard in a frying pan with garlic, chilli and olive oil til you get crunchy bits... Amazing with boiled potatoes...

sound delicious

First time doing pork belly on the BBQ. Hopefully low and slow at around 160 for 4 hours with Ozzie beads and indirect obviously.
£15 from dombay meat in Brixton Market. Should feed 8-10

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Did pork belly yesterday, approx ten hours started at 103 and raised to 110 for the last 4 hours.

Finally cranked heat to searing, glazed with BBQ sauce and caramelised the exterior. My nephew had 4 helpings he liked it so much.

Today is ox cheek and beef short ribs.

Going 4 hours at 150 then last 20 minutes will try and turn it up a bit to get good crackling.

No glaze planned but was mulling over a bbq type sauce depending on what's in the cupboard and fridge

Sweet potato mash and some greens on the side

Carrot apple fennel and sweet cabbage slaw

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@dancing james did you make the pork scratchin / chichiron ??

Not yet

Beef rib top of pic (chocolate and coffee rub)

Ox cheek in spicier rub below

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Ooh love ox cheek. 👍

No more meat from farms or abattoirs. At least for a month.

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Had a spare ox cheek left over.

It was even better reheated. Sliced it up and put in a frying pan with a splash of water, once it was warmed through cranked the temperature up and added a small amount of BBQ sauce to aid caramelisation. It ended up like the richest meatiest jam, with sweetness and a bit of crunch.

Chicharrones attempt here, got my threads mixed up, the seriouseats recipe is great

https://www.lfgss.com/comments/13769331/

@dancing james 👍👍
@marcomarcos nice one, when i tried it i cant have had the oil hot enough as They just sort of bubbled Away no spitting. Will try again. The chichirron look great.

Today's grilled lamb chops. Marinated in apricot balsamic, rosemary, garlic and chili flakes. Very tasty.

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Is that a Slow n Sear in there?

It is! I love that thing.

I need good burger buns. The Spence bakery in Stoke Newington do the best ones I've tried so far but I don't live round there anymore... Supermarket ones that glue your mouth shut aren't an option but I'm open to brioche.

Brioche buns have a fucking ludicrous hipster tax these days. For my wedding I managed to go direct to a catering supply and got a hundred for pennies per bun. Supermarkets charge up to £1 each.

https://groceries.morrisons.com/webshop/product/Morrisons-The-Best-Brioche-Buns/320634011

M&S usually have a decent selection, and at least around here at least a few are reduced or on offer

Bake your own, there's probably a bread baking and bun kneading thread here somewhere.

Always had good results from these: https://amp.theguardian.com/lifeandstyle/2011/may/28/burger-buns-poppyseed-barbecue-recipe