Show us yer BBQ kit, food, and share recipes!

[neil_merseyside]

It appears to be steak night 8 or 9 nights a week at your place, jealous me? damn right...

 

[neil_merseyside]

We had Chicken Cordon Bleu, a favourite of ours from our chalet hosting days, it was served with potato wedges and carrots.
Dish wasn't quite nuked enough to char the dish sides for brown chunky scrapes but mighty fine all the same.

 

[jayonabike]

Been firing up the bbq quite a lot lately.
Here’s a few pics

 

[Dave7]

I have just put this question on the food & drink section. Any thoughts appreciated.

https://www.cyclechat.net/threads/a-serious-bbq-question.262309/

 

[Duc gas]

Hopefully it’ll taste as good as it smells - leg of lamb and homemade naan bread

 

[jayonabike]

I also did lamb for Sunday lunch.
Half a leg marinated for 24hours in rosemary garlic & lemon, bbq’d for an hr and a half at around 180 degrees
Just off the bbq resting

Veggies nearly done

 

[Fab Foodie]

Spatchcock tonight, smoked with a Peri-Peri baste....

 

[keithmac]

There's some epic BBQ'ing going on in this thread, salivating just looking at the pictures!.

 

[johnblack]

I picked up a Fornetto Razzo last week, new and free so how could I refuse.

I've used it as a grill a couple of times and also smoked a pork shoulder on it, lots of experimenting to do over the next few months.

 

[Fab Foodie]

I picked up a Fornetto Razzo last week, new and free so how could I refuse.
View attachment 526720
I've used it as a grill a couple of times and also smoked a pork shoulder on it, lots of experimenting to do over the next few months.

Fun times ahead!

 

[johnblack]

Fun times ahead!

Can't wait, getting a dual meat probe today so that will help. Only problem is I can't be bothered going to the bigger supermarkets at the moment as there always seems to be queues and the smaller ones near me don't really do some of the meat I want. Need to go to the butchers but I'm working durng the day when it's open. Just going to have to take some time out and fill up the fridge.

 

[figbat]

A question regarding the "low and slow" method: how do you regulate the temperature inside the BBQ? Mine seems to run at "SCORCHING HOT" or "OUT". I have limited control over airflow going in and I have a lid that will cover it completely, with a temperature probe. The other day I closed the lid after finishing open-grilling the sausages and burgers and it went up to >250°C.

Is it a case of simply having a small charcoal bed, regularly topped-up, maybe with a water bath?

 

[Fab Foodie]

A question regarding the "low and slow" method: how do you regulate the temperature inside the BBQ? Mine seems to run at "SCORCHING HOT" or "OUT". I have limited control over airflow going in and I have a lid that will cover it completely, with a temperature probe. The other day I closed the lid after finishing open-grilling the sausages and burgers and it went up to >250°C.

Is it a case of simply having a small charcoal bed, regularly topped-up, maybe with a water bath?

A water bath will help by absorbing some of the energy and making the air moister, but the best way is to partially block the airflow to reduce the rate of Charcoal burn....

 

[jayonabike]

First cook on my new bbq tonight a Kamado bbq. A Japanese style of bbq cooking. The egg shaped bbq is ceramic, holds the heat beautifully, doesn’t need much coals and is great for smoking/low n slow right through to roasting and searing.
Roast Piri Piri chicken tonight

 

[jayonabike]

Quarter pounder cheeseburgers tonight