Bar B Que

[chrisp]

At the moment its tarpaulins to the rescue

This springs project is to build the Pergola over the area, with Polycarbonate roofing, which will help with weatherproofing

Obvioulsy cant build it all in as the BBQ's produce smoke and the big keg cooler pumps out hot air :hmm:

 

[Friday]

There's a rumor here in the states that you folks in the UK don't know how to cook. By the looks of that Bar B Que that rumor is entirely untrue.

That looks fantastic.

 

[chrisp]

Friday

Dont believe everything you here about us Limeys

Just look at what Tubbyshaw is cooking :party:

 

[unclepumble]

Friday

Dont believe everything you here about us Limeys

Just look at what Tubbyshaw is cooking :party:

And don't forget Tubby's also an expert Cock Beer Brewer :thumb:

Tubby I'm envious of your BBQ, i'd love to do a brisket on one of those babies, 12 hours sous Vide then 12 hours on your BBQ, licky lips licky lips just thinking about that juicy beefy goodness.

UP

 

[snail59]

Friday
licky lips licky lips just thinking about that juicy beefy goodness.

UP

Easy Tiger :rofl:

 

[tubby_shaw]

Friday

Dont believe everything you here about us Limeys

Just look at what Tubbyshaw is cooking :party:

And don't forget Tubby's also an expert Cock Beer Brewer :thumb:

Tubby I'm envious of your BBQ, i'd love to do a brisket on one of those babies, 12 hours sous Vide then 12 hours on your BBQ, licky lips licky lips just thinking about that juicy beefy goodness.

UP

I haven't tried a brisket on it but I have done a fekkin great beef rib joint, I lit the fire at 6am, the beef went in at 6.30 ish and it was slowly cooked all day, it was served at around 8pm by which time I was that sloshed I can't remember what is was like :drunk:

 

[unclepumble]

Friday

Dont believe everything you here about us Limeys

Just look at what Tubbyshaw is cooking :party:

And don't forget Tubby's also an expert Cock Beer Brewer :thumb:

Tubby I'm envious of your BBQ, i'd love to do a brisket on one of those babies, 12 hours sous Vide then 12 hours on your BBQ, licky lips licky lips just thinking about that juicy beefy goodness.

UP

I haven't tried a brisket on it but I have done a fekkin great beef rib joint, I lit the fire at 6am, the beef went in at 6.30 ish and it was slowly cooked all day, it was served at around 8pm by which time I was that sloshed I can't remember what is was like :drunk:

Watch Clarkson in texas (think its clarksons motorworld) if you want to see a brisket cooked on one of those bad boys.

12-14hrs slow cooked, it looks the dogs danglies

UP

 

[Aleman]

Can I reask a question that was asked earlier, but not yet been answered.

Where do you get one of those BMFs . . . and very cheekily How Much was it?

 

[chrisp]

Prices depend on quality/size

Here are a few to look at :

http://cgi.ebay.co.uk/CHARCOAL-BBQ-SMOK ... 56440d76e0

http://cgi.ebay.co.uk/CHARCOAL-BBQ-SMOK ... 35b2024cfe

 

[Aleman]

Prices depend on quality/size

Shouldn't have asked the blooming question should I.

The Caveman in me Wants

 

[tubby_shaw]

Have a look here too CLICKY
Mine was an import and is made fromm 5mm steel so is very robust :grin:
But it was £300 plus many years ago :shock: but worth every penny :grin:

 

[Nunfa1]

Hmm, my trusty charcoal BBQ is on it's last legs, some of those don't look a bad buy......

 

[BarnsleyBrewer]

Nice barbeeee TC, is it going to the Spring Thing ?

Maybe we should have a barbecue picture thead :hmm:

 

[Cyclops]

Nice barbeeee TC, is it going to the Spring Thing ?

Maybe we should have a barbecue picture thead :hmm:

Awesome idea on getting TC to bring it :)

 

[mugsey53]

if you want the cheaper option on the setup , i did seed a rotary barbie, which here in cyprus is a national pastime ,if not a daily one.....its called a souvla.
we cook mainly lamb and pork on them and connect the machine to a car battery to turn the meat quickly so it keeps basting itself. continue to add herbs and squeeze lemon towards the end, dont have to turn or burn :thumb: giving plenty of time to :
they cost from 40 euro plus 25 for the motor , car and home adaptor inc.
ed.cyprus
http://youtu.be/hQ8qus_t2sY

brewing TC with honey
dark ale with carob syrup mmm
crap lager
more crap lager

 

[screamlead]

Had another BBQ yesterday - see post on my brew day for the size of it!
However once the meat was cooked and eaten - i thought i always waste the leftover coals and just let them go out! - not this time after a brain wave and a large round pizza tin i roasted 4kg of barley on it! Still not 100% evenly roasted as had to keep stirring etc but thinking of making a rotary roaster to fit on the BBQ with and old motor from a microwave - 5rpm :

 

[chrisp]

mugsey53

I have a rotisserie BBQ just the same as that, shown in photo 2 of my first post.

It can do either 11 kebabs on skewers or 3 very large skewers which will take whole joints etc - the food cooked on it is excellent as the continual turning allows it to self baste and keep moist

You can buy them over here but dont come up very often.

Heres one but a bit pricey

http://cgi.ebay.co.uk/BBQ-rotisserie-sp ... 3cb764c221

Chrisp

 

[Runwell-Steve]

OK, so seeing this thread I have bought myself one of these barbecues, I just need to assemble it now.

http://www.bestbudgetbuys.co.uk/garden/ ... small.html

What I need now is a little bit of help as to how to use it.

The whole purpose of getting one of these was that on my old barbecue I burnt everything to a crisp as it was always too hot, so I am hoping this one will be better.

My plan is to have a charcoal fire in the small chamber, with some soaked oak / apple wood, whatever I find, and cook in the large chamber.

I have also read it is worth having some water in a bowl under what you are cooking to help keep the food moist.

I am only planning on some sausages and Chicken Drumsticks for the Trial Run, but am slightly confused about whether I should have the air vents open or not.

I am able to open and close the vent to let air into the small chamber, and open and close the chimney, but I'm not really sure what I should do, my thoughts are that when I am actually cooking I should have all the vents closed.

Anyone have any ideas, or tips.

 

[Ceejay]

Nice! Fantastic price too :

I know that with my kettle barbecue, the top vent is always fully open to allow air and smoke out of the kettle. This also draws from the bottom so the charcoal is kept burning. You then control the amount of heat using a combination of the amount of coal and the bottom vent.

Have a look at this fantastic website; it's taught me an awful lot about "proper" BBQ. Reckon I might fire up the grill this weekend :thumb:


http://www.amazingribs.com/tips_and_technique/index.html

Also, check this out for some pretty awesome and authentic recipes. "Mmmmmmmmmm, it's guuuuud!"

http://www.youtube.com/user/BarbecueWeb

 

[Runwell-Steve]

Have a look at this fantastic website; it's taught me an awful lot about "proper" BBQ. Reckon I might fire up the grill this weekend :thumb:


http://www.amazingribs.com/tips_and_technique/index.html

Also, check this out for some pretty awesome and authentic recipes. "Mmmmmmmmmm, it's guuuuud!"

http://www.youtube.com/user/BarbecueWeb

Cheers Ceejay, some very useful info there.