Bring out the BBQ
- Thread starter DoctorMick
- Start date
DoctorMick
Striker
Whole tandoori chicken on today, just the job. First time cooking corn in its husk as well, don’t think I’ll bother again.
Butcher's Coat
Striker
I grow sweetcorn on the allotment.
The easiest way to cook it, and works every time that I have found is to "top and tail" it with the leaves still on.
Then wet 2 pieces of paper kitchen towel.
Place one of the wet towels on the plate, then the sweetcorn, and cover the sweetcorn with the other wet kitchen towel.
Microwave for 4 minutes.
Let it cool a bit and remove the leaves and the stringy bits.
Lusherooney.
Dodger41
Central Defender
Looks goodI've lost the post image function so here goes
,charcoal as well 
Best way to cook sweetcorn mate
,when they are done I like to baste them in a salt and butter , then when they are ready,brush some warm honey on them,delicious.
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League Wan
Midfield
Aye mate, just the instant light bags but charcoal all the way.Looks good
Best way to cook sweetcorn mate
Dodger41
Central Defender
, I like to use the Weber long lasting briquettes, might cost a bit more,but they cook for ages
D
Deleted member 14766
Guest
I will probably use the barbecue. I will also probably think “this is a right clart on” and next time I’ll probably stick a couple of burgers, or whatever, under the grill in the kitchen and walk the 4 or 5 paces into the garden to eat them wondering why I bothered with all the palaver the last time.
Mr.Thunders
Striker
Anyone using a gas one should not be posting on here
D
Deleted member 22162
Guest
As well as the usual spaff, your saussies, burgers etc, I did lovely charred aubergine dressed in tahini, mint and feta on Friday. One for the plant munching freaks. Bon appetit.
zwartekat
Striker
I never quite get the fascination with barbecues.
FC United of Manchester
Striker
Must admit I used to be the same. Problem was I didn’t have a clue what I was doing
Spark up the barbecue and hoy on a few burgers and sausages.It’s social as much as anything, my 3 girls would come round with the grandkids and we’d all get stuck into the beers and wine. When I hoyed the last cheapo one away they talked me into getting a Weber kettle and accessories so I thought if I was spending several hundred quid I’d better learn to do it properly. Never heard of indirect cooking, reverse searing etc before.
Still no expert at it but much better now and never think of burgers and sausages any more. Steaks, fish, kebabs and I’ve discovered that batch cooking a load of chicken tikka to freeze for curries gives me a much better result than conventional grill or oven.
League Wan
Midfield
Aye my memories of us having BBQ when I was younger was crap to be fair. Hard to light, waiting about for the coals to go white and just burgers and sausages that were either cremated or under cooked. I have pretty much perfected it now, got a great BBQ and just use single light bags and away we go. We do a variety of different food and as long as you keep at it turning the food around and have the coal at the right height the food comes out excellent with a distinctive taste you do not get with an oven or even a gas BBQ. I can see how people don't rate them, especially when the food comes out crap but there's a certain knack to itMust admit I used to be the same. Problem was I didn’t have a clue what I was doing
It’s social as much as anything, my 3 girls would come round with the grandkids and we’d all get stuck into the beers and wine. When I hoyed the last cheapo one away they talked me into getting a Weber kettle and accessories so I thought if I was spending several hundred quid I’d better learn to do it properly. Never heard of indirect cooking, reverse searing etc before.
Still no expert at it but much better now and never think of burgers and sausages any more. Steaks, fish, kebabs and I’ve discovered that batch cooking a load of chicken tikka to freeze for curries gives me a much better result than conventional grill or oven.
Dodger41
Central Defender
Try the Snake method, you won’t be disappointedMust admit I used to be the same. Problem was I didn’t have a clue what I was doing
It’s social as much as anything, my 3 girls would come round with the grandkids and we’d all get stuck into the beers and wine. When I hoyed the last cheapo one away they talked me into getting a Weber kettle and accessories so I thought if I was spending several hundred quid I’d better learn to do it properly. Never heard of indirect cooking, reverse searing etc before.
Still no expert at it but much better now and never think of burgers and sausages any more. Steaks, fish, kebabs and I’ve discovered that batch cooking a load of chicken tikka to freeze for curries gives me a much better result than conventional grill or oven.
FC United of Manchester
Striker
Did that on a big lump of pork shoulder a few weeks ago. Was topper.Try the Snake method, you won’t be disappointed
Tandoori chicken thighs are our favourite BBQ food. Much better than domestic oven because our BBQ can get up to 370 degrees centigrade and the fat that drips out of the chicken imparts a lush extra flavour to the tandoori. Gotta skin them first though otherwise the smoke is overwhelming.Must admit I used to be the same. Problem was I didn’t have a clue what I was doing
It’s social as much as anything, my 3 girls would come round with the grandkids and we’d all get stuck into the beers and wine. When I hoyed the last cheapo one away they talked me into getting a Weber kettle and accessories so I thought if I was spending several hundred quid I’d better learn to do it properly. Never heard of indirect cooking, reverse searing etc before.
Still no expert at it but much better now and never think of burgers and sausages any more. Steaks, fish, kebabs and I’ve discovered that batch cooking a load of chicken tikka to freeze for curries gives me a much better result than conventional grill or oven.
I used to be a firm believer that charcoal is better but I've changed my mind. The waiting time for them to heat up, the inflexibility of heat control, the mess afterwards, and the miniscule difference in flavour of the food means it's gas all the way for me now. Providing any fat drips onto sizzlers, there's plenty of BBQ flavour.
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admwil
Striker
CraigyLee
Striker
whats your recipe
Basically this:
Al's tandoori chicken
I like to add a greater depth of flavour by adding some vinegar and honey for a slight sweet and sour element.
Dodger41
Central Defender
had people round last weekend & did two shoulders of lamb on the Weber on a slow cook, they were on for a good 8 hours, and the meat fell off the bone, it’s making me hungry thinking about it 