Anyone into barbecuing?

[Ginnanson]

I love BBQ and smoky flavours on it. I do a lot during the summer months, even when the weather isnt great. All about low and slow and the rub you use, along with getting good wood, apple is what I use and have a ready supply nearby. There is a superb book of recipes and how to tips called Grill Stock - worth an investment. There is a recipe for chicken with whiskey glaze which is unreal and a pulled lamb shoulder which is like nothing I have ever tasted - done in 6 hours as well, which makes for a great afternoon / evening.

Where do you buy your wood? I tried the log place at shiney row but they had no oak.
Il definitely look out for that, how often are you lifting the lid to spray?

 

[John Wick]

I'm in Oz. mate - use the Barbecue, a Webber, more than the stove top or the oven - mind you, our weather is better despite floods and bushfires

Beauty of the Internet,just casually chatting to someone on the upside-down bit of the Erath. Hello mate.

 

[Ozzymac]

I'm in Oz. mate - use the Barbecue, a Webber, more than the stove top or the oven - mind you, our weather is better despite floods and bushfires

Ditto. Got a WeberQ for everyday barbecue and a kettle for charcoal.

Smoker box works fine in the Q so best of both worlds

 

[Nacho]

Love BBQ-ing. Have used Gas in the past, but back to charcoals now. I'm torn what to do next. I love the convenience of gas, but the smell and taste of cooking on coals in unrivalled.

Summer and Autumn I cook outside most nights - particular favourite is doing a whole roast chicken using the indirect heating method, or doing a load of marinated thighs/drumsticks with corn and salad

Anyone add to the Charcoal v Gas argument?

Imo charcoal is barbecuing and gas is just bringing your kitchen outdoors.

 

[rooch 3]

I just love the smell of bbq food, what’s it called, burnt

 

[Ozzymac]

I just love the smell of bbq food, what’s it called, burnt

That's just the way you cook it Rooch

 

[Sunderpitt]

Treating myself and getting an Oklahoma joe highland tomorrow. I’m upgrading from my £35 Asda water smoker.

https://www.amazon.co.uk/dp/B07QZ47Y41/?tag=not606-21

Anyone got experience and tips?
Really excited for my first smoke.

Personally I struggle with the idea of having a fully appointed kitchen, then going out in the garden to burn some food black or half cook some other food, just makes everyone sick. Only thin fish or thin beefburgers/steaks can be cooked on a bbq.

Then some use a gas bbq!!! What's the point.

The few times I've done it, I have pre cooked the food in the oven/hob in the kitchen then put it on the BBQ for a short while. Nobody got ill or had to scrap black off their sausages.

 

[Neil]

We got something similar, but a lot cheaper, from Aldi a couple of years ago. No doubt it will ultimately rust away far quicker than the one from Amazon, and it's smaller, but it's still holding up ok.

https://www.thesun.co.uk/money/8986404/aldi-sells-bbq-smoker-charcoal-grill/

I've been pretty pleased with it, and have made some really nice joints of meat using the smoker. I've never tried doing fish in it, but I think I'll give that a try.

 

[COYCS]

Imo charcoal is barbecuing and gas is just bringing your kitchen outdoors.

Quite agree, l have a webber but will buy a smoker this year, someone mention slow and off heat which is what l do unless it steak which l sear and then off heat to settle.

I use restaurant grade lumpwood which is hotter and burns longer plus it's a bigger bag.

Plenty of U Tube recipe videos if your adventurous

 

[rooch 3]

We got something similar, but a lot cheaper, from Aldi a couple of years ago. No doubt it will ultimately rust away far quicker than the one from Amazon, and it's smaller, but it's still holding up ok.

https://www.thesun.co.uk/money/8986404/aldi-sells-bbq-smoker-charcoal-grill/

I've been pretty pleased with it, and have made some really nice joints of meat using the smoker. I've never tried doing fish in it, but I think I'll give that a try.

I’ve done mackerel in mine and it turned out beautiful.

 

[Ginnanson]

Personally I struggle with the idea of having a fully appointed kitchen, then going out in the garden to burn some food black or half cook some other food, just makes everyone sick. Only thin fish or thin beefburgers/steaks can be cooked on a bbq.

Then some use a gas bbq!!! What's the point.

The few times I've done it, I have pre cooked the food in the oven/hob in the kitchen then put it on the BBQ for a short while. Nobody got ill or had to scrap black off their sausages.

 

[Ozzymac]

Personally I struggle with the idea of having a fully appointed kitchen, then going out in the garden to burn some food black or half cook some other food, just makes everyone sick. Only thin fish or thin beefburgers/steaks can be cooked on a bbq.

Then some use a gas bbq!!! What's the point.

The few times I've done it, I have pre cooked the food in the oven/hob in the kitchen then put it on the BBQ for a short while. Nobody got ill or had to scrap black off their sausages.

I do our Christmas ham, turkey and pork in our BBQ every year, Never get it wrong and no one has died yet

 

[robinoz]

Beauty of the Internet,just casually chatting to someone on the upside-down bit of the Erath. Hello mate.

G’day to you too mate

 

[John Wick]

G’day to you too mate

I don't need the Sunglasses emoji here mate, very Grey. How's life down under? I'll be honest, Neighbours getting the axe has hit hard over here. lol.

 

[TopCat.]

Personally I struggle with the idea of having a fully appointed kitchen, then going out in the garden to burn some food black or half cook some other food, just makes everyone sick. Only thin fish or thin beefburgers/steaks can be cooked on a bbq.

Then some use a gas bbq!!! What's the point.

The few times I've done it, I have pre cooked the food in the oven/hob in the kitchen then put it on the BBQ for a short while. Nobody got ill or had to scrap black off their sausages.

I think you might be doing it wrong mate. I've done a thousand BBQs and never burned the food or made anyone ill. I cook whole chickens or steaks/kebabs, chicken thighs, corn, haloumi.....all sorts.
As for gas? Not as nice as charcoal but it gives you the convenience of cooking without wasting a bag of charcoal for a couple of steaks

 

[TopCat.]

I do our Christmas ham, turkey and pork in our BBQ every year, Never get it wrong and no one has died yet

How do you do the ham? Any tricks you'd like to share?

 

[rooch 3]

I think you might be doing it wrong mate. I've done a thousand BBQs and never burned the food or made anyone ill. I cook whole chickens or steaks/kebabs, chicken thighs, corn, haloumi.....all sorts.
As for gas? Not as nice as charcoal but it gives you the convenience of cooking without wasting a bag of charcoal for a couple of steaks

Best to have both and then there’s no problem

 

[TopCat.]

Best to have both and then there’s no problem

I have considered that but wasn't sure whether dual fuel is frowned upon in the BBQ-ing community.

 

[Sunderpitt]

I think you might be doing it wrong mate. I've done a thousand BBQs and never burned the food or made anyone ill. I cook whole chickens or steaks/kebabs, chicken thighs, corn, haloumi.....all sorts.
As for gas? Not as nice as charcoal but it gives you the convenience of cooking without wasting a bag of charcoal for a couple of steaks

Fair enough...

 

[Ozzymac]

How do you do the ham? Any tricks you'd like to share?

Bourbon and brown sugar glaze.

1/2 Cup of brown sugar, tablespoon of mustard (individuall choice of which, i use dijon) 1/4 cup of bourbon.

Score the ham, place cloves in it. Baste every 10-15 minutes with the glaze.

WeberQ - Pre heat to roasting temp (180-200 degrees) then place the ham on a trivet (indirect cooking so turn the centre burner off once preheated) cook for about 2 hours whilst basting