What BBQ?

[TonyT]

Please see attached. I made up a dry rub first. I use this rub for pork and chicken. I put it on the chicken 6 hours before. The Spatchcock chicken was on the BBQ for about 1 hour and 20 mins. The drum sticks were on for about 50 mins. I brushed on some good quality BBQ sauce for the last 15 to 20 minutes of the cooking. The chicken was very succulent and absolutely delicious.

Ah, thanks for that. Captain Mainwaring’s away for a couple of days, so that’s my tea sorted for tomorrow.

 

[Clint]

Spot on Clint. A whole carcass would be cooked in a pit by the Pitmaster (one of the enslaved African Americans would be spared field duties and left to look after the cooking). The term BBQ has since expanded to also cover direct cooking of smaller cuts from bigger beasts.

Gas BBQ grilling is no different from charcoal grilling, but it’s a world away from an indoor cooker with an overhead grill. With both gas and charcoal, the bar temperature is much hotter so more Maillard reaction occurs on the surface of the meat and fat dripping onto the heat source underneath combusts to add a smoke character to the cook. The only addition that charcoal can add is the additional flavours the burning fuel can add. So, cheap B&Q briquettes make your burgers taste like petrol while single variety lump woods add their own aromas and flavour notes to complement the cook. If your doing low ‘n slow then that effect is amplified.

Charcoal is a bit like yeast; gas BBQ’ing or a basic hardwood blend lumpwood is like brewing with a neutral ale yeast and you get to appreciate your ingredients to their full. Aromatic single variety lumpwoods offer a similar diversity in end flavours and should be treated like any other ingredient.

Great explanation! Thanks!

 

[Brewnaldo]

I walked past the mini kamado for 99 quid in lidl today. They had 2 left. Theres a good chance im going back to check for one tomorrow....

 

[BarnBrian]

I walked past the mini kamado for 99 quid in lidl today. They had 2 left. Theres a good chance im going back to check for one tomorrow....

As far as I'm concerned you can't beat Kamado, I've got a monolith which really hits the spot. I've also got a Weber gas BBQ which is convenient and gives great results but the exterior doesn't stand up to the weather. Chromed aluminium rails and aluminium end plate corrode after about one year. Admittedly they replaced the BBQ after two years and have replaced the corroded rails on two other occasions, but I wouldn't class them as a quality piece of kit especially for the price.

 

[damienair]

Beer can burgers and Kofta’s for dinner tonight. Babysitting the Webber with a nice Juicy Ale.

 

[Tess Tickle's Brewery]

Beer can as in Bacon? Love the Jamaican reference!

 

[damienair]

Beer can as in Bacon? Love the Jamaican reference!

Look it up on YouTube. You basically make up your Burger recipe, form it into a ball. Squash it down with a beer can and form the meat around the side to make a cup. Then wrap bacon around it, and add sautéed onions, peppers and mushrooms into the middle along with a lump of cheese and some BBQ sauce. Cook for 1 hour on indirect heat. Just about ready now.

 

[BarnBrian]

I’ve got 3 Weber kebab rotisserie attachments, never been out of the boxes.
https://www.riversidegardencentre.co.uk/weber-kebab-rotisserie-system.htmlI’m happy to sell them for 30 quid each if anyone wants them.
You need a rotisserie to fit them on.