Just keep turning them!! Is it a PROPER BBQ with charcoal, or an outdoor grill with gas???? Next time you want steak, try the butcher almost next door to Aldi on Dereham Road Now cooking a lasagne using quorn mince!!
68 and a half years old and I've had plenty of steak dinners but I've never had a T-bone! What am I missing?
Gas outside BBQ. The meat was gorgeous, for me, I think I JUST over cooked it. I would want more pink/red. For my gf it was perfect.
I don't understand how people can call that a BBQ!!!! From wiki - Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. NO mention of gas!!!! I've used charcoal briquettes for the last 30 odd years, as they burn hotter and last longer.
Bloody hell mate!......Are you a golden-oldie? That quote is taken from the dark ages Gas BBQs is always used now adays
Cooking on Gas is NOT a BBQ, Gas BBQ's were invented for those either too lazy or too incompetent to use the real thing. Plus the food doesn't taste the same, I won one in a works competition once a few years ago, used it twice, then gave the useless bloody thing away, might as well cook indoors in a griddle pan on the hob
That's why I said to keep turning it and if the coals gets too hot, you just spray them with water or raise the cooking grid - simple!!! My son-in-law swears by his gas BBQ, but to me it's missing the proper BBQ taste. I always use a marinade which I mix up myself and one of my favourite things to cook is to get a piece of belly pork and cut it up into pieces about 5cm long and 2cm thick, then marinate them overnight - #delicious Edit - I'm guessing that Gas BBQs are an American 'invention'
No thanks. Off to http://www.namasteindiannorwich.com/ for a meal later. You'll have to try it next time you're up this way Dave!!!
Just put a joint of Brisket in the slow cooker which will cook all afternoon in it's own gravy and be ready early evening. Knife is guaranteed to slice through it like butter at the end of cooking time. Yorkies, Roasties, Carrot and Swede mash, Steamed Broccoli, Curly Kale and Peas to accompany it.
That looks pretty fab and pretty damn Cajun too! Where are you getting the Andouille Sausage from or are you using a substitute? As an ex-chef I like to tweak recipes so I'd probably use some reduced fat creme fraiche instead of the cream (on a bit of a diet at the mo!) and maybe add some chopped coriander (cilantro) to finish but I'd keep the rest pretty much as it is.
Enjoy a bit of brisket every now and then but much prefer a bit of a skirt on slow cook. Lovely cut of meat. Great in pasties too.
