revtothelimit - motorbike forum

Post your pics and recipes up here!

I'll start you off...

Jerk chicken and pork belly


Ribs and beef flank steak




Brisket




Pastrami


Smoked turkey breast


Smoked duck breast


Homemade sausage (beef, pork, veal and venison)


Pulled pork

I did some of Christmas dinner on the BBQ.

I had a Tomohawk steak you could probably have beaten someone to death with, loads of pigs in blankets and some stuffing/sausagemeat balls.

Everything got about an hour at 120°C with smoke.

I then took the steak out while I cranked the charcoals up as high as I could, that got the BBQ temperature up nice and high so the sausages/bacon would get some sizzle. I then grilled finished the steak for about a minute a side directly over the coals.

Best Christmas dinner I ever had. Gonna do them all on the barbie in future. My thermometer was playing up so I eyeballed everything, if anything the steak was a bit over on the edges. Certainly didn't dull my enthusiasm for it though.

This is one area of cooking I really should do more of but never get around to.

I’ve got a kettle bbq specifically for trying it but after trying unsuccessfully to smoke an Aldi/Lidl Porchetta (we didn’t like the flavour which may be down to the porchetta rather than the smoking).

I just have a Webber kettle bbq too, I use it for BBQ in both the American and UK senses of the word.

It suits WFH pretty well! Fire it up in the morning then just smoke for 8 hours.

Home built BBQ, due to COVID only did a few last year but hopefully more this year.

Mr. Dazzle wrote: Tue Jan 12, 2021 12:12 pm I just have a Webber kettle bbq too, I use it for BBQ in both the American and UK senses of the word.

It suits WFH pretty well! Fire it up in the morning then just smoke for 8 hours.

Kettles are grills, not bbq's

One day I'm going to have a place with either a balcony or outside space so I can have a bbq!!! Reading about what you guys (and friends on FB) are doing with BBQs makes me envious!!!

ZRX61 wrote: Kettles are grills, not bbq's

I don't care.

As soon as you mention the word BBQ a yank will be along to tell you "that's not a BBQ".

See above.

Almost a year to the day since this pic and I reckon little pig will be ready for a hog roast in late spring if the restrictions are eased.
Nom, nom.

Had ours relined last year. Ready to go later.

Jerk pork on the cimnea tonight cooked over Weber briquettes and beechwood chunks. Served with rice and peas and cornbread

New BBQ day. Buy cheap, buy twice as they say. The dual fuel grill I bought 2 years ago (one side with 3 burners, the other for charcoal) finally did it's last sizzle and took a trip to see Mr.Disc Cutter. The paint was peeling off, it was rusty AF and was growing mould despite it being cleaned after last use. Today a Grillstream Compact 3 burner hybrid arrived on a pallet. Rather than two separate grills you can use the same one for charcoal, gas or half and half. £100 off the RRP and almost as well made as a Weber or Broil King.











I've not cooked on it yet, but gave the cast iron grills a couple of heat cycles and coats of vegetable oil. Sunday it will be used in anger.

Loaded it up with all the animals - sausages, steak, venison burgers, chicken, salmon and prawns.

On full tilt it's hot enough to sear the steak and crisp of the fat, low flame is steady enough not to overcook a piece of salmon in foil. The double grill system (two cast iron racks on top of each other) does what it says on the tin and prevents flare ups from fat dripping. They also have thin grooves in them so the fat runs to the front, down a removable stainless channel and into a pot on the side. Anything that drips down below is caught by a removable tray and into a second pot below. The whole lot comes out easily enough to not be a ball ache after you've cooked and it all fits in the dishwasher. All the other tinware is enabled so it wipes clean. All in all very pleased so far, just need to run it with charcoal to see how it cooks with that fuel.

derek badger wrote: Mon Mar 22, 2021 7:00 am Loaded it up with all the animals - sausages, steak, venison burgers, chicken, salmon and prawns.

On full tilt it's hot enough to sear the steak and crisp of the fat, low flame is steady enough not to overcook a piece of salmon in foil. The double grill system (two cast iron racks on top of each other) does what it says on the tin and prevents flare ups from fat dripping. They also have thin grooves in them so the fat runs to the front, down a removable stainless channel and into a pot on the side. Anything that drips down below is caught by a removable tray and into a second pot below. The whole lot comes out easily enough to not be a ball ache after you've cooked and it all fits in the dishwasher. All the other tinware is enabled so it wipes clean. All in all very pleased so far, just need to run it with charcoal to see how it cooks with that fuel.

Really interested in that BBQ, we spent nearly £1k on a stainless Weber. 5+ years on, it's still going but only just. Various bits of it aren't stainless, disappointingly.
The burners run full width so it is nowhere near as flexible for indirect cooking.
It does not get hot enough to cook a steak properly - there isn't enough body in the grill bars to retain heat and not enough radiant heat from the 'flavorizer' bars - have resorted to using a cast iron griddle plate on it but then you don't get the smoking effect.
It still flares, even when the blurb said it wouldn't.
Wouldn't buy another one.

Well it's Easter, and regardless of your religious believes that means lamb;

So a butterflied leg of lamb it is;


Even managed to get it a little pink for my liking whilst the thinner sections were more well done for the others;





Add some bacon potatoes, mint jelly, and a few 'greens' to the mix and we're bangin'

Marvelous! Mmmmm

Some lovely looking delights on this thread putting my efforts to shame. Put a whole chicken on yesterday, just chopped it in half and when done, dip in bbq sauce. Burgers with a cheese slice and burger sauce, sausage and a potato salad, simple stuff washed down with Compton Oaks cider.

I have a question...do we clean the bbq cooking rack after or not ?? I'm a bit lazy in this department and usually just put it away, then next time let it get hot before adding food. I'm all gas these days, still got charcoal but the gas is so quick and easy.

Clean or no clean ???

Dodgy knees wrote: Mon Apr 05, 2021 8:20 am Clean or no clean ???

On our new Weber the grill plate is in 2 pieces, so bring into the house after every cook and clean in soapy water. We foil line the base unit every time so it's only any escaped grease that's needing cleaning on the base with a quick wipe.

Dodgy knees wrote: Mon Apr 05, 2021 8:20 am
Clean or no clean ???

I give it scrape whilst it's still hot from cooking, it only get's washed washed if it's sat for more than a week or 2.

Can anyone recommend bean burgers that can be put on the BBQ without falling to pieces? Planning to have some in-laws round next week and they end up with corn on the cob as our attempts at finding bean burger that hold together are doomed to failure. If anyone has a recipe that works I'd be keen to give it a go.