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Post by dfunked on Jul 20, 2022 15:45:23 GMT
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alastair
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Post by alastair on Jul 20, 2022 15:54:25 GMT
I will be doing a leg of lamb on the rotisserie on Friday night.
Simple recipe from The Barbecue Bible -
butterflied leg opened out and rubbed with cut lemon, garlic, oregano and butter. Leave in fridge for 6 hr or so.
Tie up, put on the rotisserie and cook for about 1.5 hr
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alastair
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Post by alastair on Jul 20, 2022 15:57:00 GMT
Yeah, where are you?
I have a couple of gas bottles that have been empty for the best part of 10 years!
They were acting as doorstops for the back door!
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Post by jimnastics on Jul 21, 2022 6:26:08 GMT
Yeah, where are you? I have a couple of gas bottles that have been empty for the best part of 10 years! They were acting as doorstops for the back door! Yep 99% of the time it works with them swapping the empty for a full. What area are you in? I've got some bottles I want to get rid of. I'm down in Worthing on the south coast.... any good?? |
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Post by Dougs on Jul 21, 2022 7:23:32 GMT
It's a bit of a nightmare - I had an empty 13kg flogas, and took me ages to find a local supplier. Did eventually, some random place in the middle of nowhere. £45 a refill.
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alastair
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Post by alastair on Jul 21, 2022 9:54:10 GMT
I'm in Harrow, NW London. Worthing is, like, west of Brighton?
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Psiloc
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Post by Psiloc on Jul 21, 2022 10:11:22 GMT
Yeah, where are you? I have a couple of gas bottles that have been empty for the best part of 10 years! They were acting as doorstops for the back door! Yep 99% of the time it works with them swapping the empty for a full. What area are you in? I've got some bottles I want to get rid of. I'm down in Worthing on the south coast.... any good?? Ah no, West Midlands here sorry. |
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Post by jimnastics on Jul 21, 2022 10:38:18 GMT
I'm in Harrow, NW London. Worthing is, like, west of Brighton? Yeah... bit of a trek!! |
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Post by jimnastics on Jul 21, 2022 10:38:47 GMT
It's a bit of a nightmare - I had an empty 13kg flogas, and took me ages to find a local supplier. Did eventually, some random place in the middle of nowhere. £45 a refill. Indeed.... I'm glad I got a hybrid, at least I can chuck some coals in whilst I'm gas hunting! |
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Post by Dougs on Jul 21, 2022 10:56:49 GMT
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Post by tamthethird on Jul 21, 2022 21:25:44 GMT
I own a lot of cookbooks and I could take or leave most of them, however this - Barbecue Bible: Sauces, Marinades and Rubs amzn.eu/d/7sx98C3 - is by far the best cook book I have ever owned. It is fucking amazing. It’s the actual Bible in my house. Yes it’s focused on BBQ, but there are so many recipes in here which are just in the category of “make other meals better”. So much here you could add as accompaniment to a steak or piece of grilled chicken. Seriously this - this is the one. |
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alastair
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Post by alastair on Jul 22, 2022 9:17:32 GMT
I own a lot of cookbooks and I could take or leave most of them, however this - Barbecue Bible: Sauces, Marinades and Rubs amzn.eu/d/7sx98C3 - is by far the best cook book I have ever owned. It is fucking amazing. It’s the actual Bible in my house. Yes it’s focused on BBQ, but there are so many recipes in here which are just in the category of “make other meals better”. So much here you could add as accompaniment to a steak or piece of grilled chicken. Seriously this - this is the one. I have an older edition of the same book - it's fucking great! It's from there that I got the lamb recipe that I am doing tonight. Other highlights include: eat it and beat it chicken wings steaks with lime and garlic marinade prawns with kicap manis (I can't remember the name of the recipe) pineapple rings with lime zest, cinnamon and brown sugar oaxacan pork ribs (marinade is a horrible green colour but the end result is delicious) prunes wrapped in bacon and many, many more! |
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Post by tamthethird on Jul 22, 2022 15:30:37 GMT
It's my go-to for any kind of sauce you can think of. Great recipes for chimichurri, peppercorn sauce, lots of varieties of BBQ sauce.
The "Peruvian yellow pepper sauce" is an absolute banger.
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Deleted
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Post by Deleted on Jul 22, 2022 15:33:05 GMT
Is that the sauce with those special chilli's? It's one of the best sauces I've ever had in my life.
Ordered the book so I will be holding you personally responsible if its crap.
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Post by tamthethird on Jul 22, 2022 16:27:30 GMT
Is that the sauce with those special chilli's? It's one of the best sauces I've ever had in my life. Ordered the book so I will be holding you personally responsible if its crap. Yeah that's the one! He also includes details for substituting in different types of peppers to get a similar flavour if you can't source the right chillis - it really is a great book. |
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Post by LegendaryApe on Jul 22, 2022 19:06:32 GMT
Ordered the 2nd edition. Cheers lads
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Post by technoish on Jul 22, 2022 19:42:43 GMT
I have a bunch of cookbooks for BBQ that all have some great content, but I always reach for the Pitt Cue cookbook...
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Post by Danno on Jul 22, 2022 21:02:32 GMT
I have a bunch of cookbooks for BBQ that all have some great content, but I always reach for the Pitt Cue cookbook... A solid choice |
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Post by Dougs on Jul 24, 2022 7:27:50 GMT
Went to my in-laws yesterday for a BBQ. They'd bought a massive bit of fillet. And I sobbed as my father-in-law law cremated it. He stuck it on and then I heard my mother-in-law say she needed 30 mins for the potatoes. Shouldn't have been on longer than 20 imo. But can't interfere in another man's BBQ imo. Still tasted nice as it's fillet but medium-well is not how I like my steak...
The kebabs on the souvla were excellent though.
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Post by 😎 on Jul 24, 2022 14:38:28 GMT
A dedicated bbq supply store opened up near me this weekend. Gonna meander on down later and see if I can resist buying all new smokers and grills.
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Vortex
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is apparently a mangina.
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Post by Vortex on Jul 24, 2022 15:58:24 GMT
What? Why resist?
Buy something nice. You deserve it.
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Post by Dougs on Jul 24, 2022 16:11:29 GMT
Absolutely. Geek out on it.y brother-in-law is going to get a souvla shipped over from Cyprus for me as they're cheap as chips there.
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Post by 😎 on Jul 24, 2022 16:19:15 GMT
I have a perfectly good Kamado so it’s hard to justify new shinies. Also seems they open next weekend, not this one. Bah. I might just stock up on rubs and see what meats they have when they open.
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alastair
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Post by alastair on Jul 24, 2022 19:28:39 GMT
I will be doing a leg of lamb on the rotisserie on Friday night. Simple recipe from The Barbecue Bible - butterflied leg opened out and rubbed with cut lemon, garlic, oregano and butter. Leave in fridge for 6 hr or so. Tie up, put on the rotisserie and cook for about 1.5 hr The lamb was amazing! Pink in the middle, tasty and tender. Yum yum! Sorry I forgot to take any pics. |
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Psiloc
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Post by Psiloc on Aug 13, 2022 16:15:39 GMT
Anyone got any tips for getting decent crackling off pork on the bbq/smoker? I get the meat down pat but the crackling just looks like leather.
For the record this may be a basic cooking question, my experience basically begins and ends with outdoor cooking
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Post by 😎 on Aug 13, 2022 16:33:08 GMT
Score it and make sure it’s thoroughly dry, then salt it and leave it for several hours to dry brine Very lightly oil it at cooking time but apply nothing else to the skin surface. Don’t add any other moisture during cooking, and you’ll want it hot and fast, not slow and low. That should do it.
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Psiloc
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Post by Psiloc on Aug 13, 2022 16:38:19 GMT
I reckon I didn’t dry it enough then. I’ll definitely bear in mind the dry brine.
How deep do you score it by the way?
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Post by 😎 on Aug 13, 2022 16:39:13 GMT
Just the skin, don’t go through to the fat.
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Psiloc
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Post by Psiloc on Aug 13, 2022 16:40:21 GMT
Nice one, good stuff
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Post by technoish on Aug 13, 2022 18:29:17 GMT
I would have thought you would want to remove the skin before smoking - doesn't it do something weird to it? And you won't get any bark! And then make the crackling separate.
If it is just mainly using BBQ to roast, for proper crackling you do need a good low temperature, to help the bubbles form in the skin, which then during a hot blast bulge up and create the crackling. At higher heat the bubbles don't form and it goes leathery. You also really don't need to score at all - and it's a huge risk to going too deep and releasing moisture which will stop the bubbles.
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