BBQ Tips & Advice Page 3

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  • Tonka 11 Jun 2010 14:56:27 20,028 posts
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    Haloumi is great on the BBQ. And Tuna steak!

    If you can read this you really need to fiddle with your forum settings.

  • ronuds 11 Jun 2010 14:59:49 21,788 posts
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    gamingdave wrote:
    flavour. Olive oil, lemon, salt is prett much all he uses, and all chops need. Goes without saying garlic aswell. I find too much in a marinade is a bit of a waste. Good meat, cooked well needs little dressing.

    Was it a coincidence we said just about the same thing within minutes of one another? :p
  • Alastair 11 Jun 2010 15:39:36 15,487 posts
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    CrispyXUK64 wrote:
    Got some diced steak in the fridge that needs cooking, may have a BBQ to myself tonight.

    Any recommendations as to how to cook it?

    - Make the marinde that Otto linked to further up the thread.
    - Marinade the chunks in it for as long as possible.
    - Thread onto skewers and grill.


    Edit - although to be honest, diced steak is normally better stewed rather than grilled.

    Not as nice as I used to be

  • Alastair 18 Jun 2010 13:58:42 15,487 posts
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    otto wrote:
    I made this bbq sauce the other week, the key ingredient is a can of coke, yum! Use half of it as a marinade and brush the other half on the meat while you grill it.

    /blize
    Question: tomato passata - can I substitute tomato puree or tinned toms, or should I get some actual passata?

    Not as nice as I used to be

  • Stickman 18 Jun 2010 13:59:38 29,664 posts
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    Seive the tinned toms.

    THIS SPACE FOR RENT

  • Load_2.0 18 Jun 2010 13:59:56 18,958 posts
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    Wet the skewers!
  • Load_2.0 18 Jun 2010 14:00:19 18,958 posts
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    Man the mainsail.
  • Alastair 18 Jun 2010 14:10:12 15,487 posts
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    Stickman wrote:
    Seive the tinned toms.
    /blize
    /zidargh
    And use which bit? The liquid I guess...?

    I'm embarrassed to ask such a question as I consider myself to be reasonably skilled in the kitchen.

    Not as nice as I used to be

  • mrpon 18 Jun 2010 14:13:10 28,501 posts
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    The tin.

    Give yourself 5 or gig, you're worth it.

  • Alastair 18 Jun 2010 14:15:25 15,487 posts
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    Thanks.

    Not as nice as I used to be

  • BinaryBob101 18 Jun 2010 16:42:16 22,355 posts
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    No, passata isn't just the tomato juice from a tin! Get some of the real stuff.

    Or, liquidise decent cans of tomatoes, generally with bottles of passata you're getting a decent standard of produce.

    For a bbq sauce, you can use chopped tinned tomatoes though, no problem. It's just be a slightly chunkier sauce, which I think is better, but then that's a personal taste thing. Also for that sauce, I'd use a low heat and cook for a bit longer, the more reduction the bigger the taste.

    Beautiful tender beings.

  • binky Moderator 8 Apr 2011 11:14:08 9,465 posts
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    Tis the season!

    Might treat myself to a new BBQ this year. Looking at a decent Weber Kettle BBQ so I can do some quality "Beer Butt Chicken"! Tried it in the oven before and was full of fail due to the smoke. Bad Times. Still, at least I know my smoke alarm works.

    Still think charcoals are better than gas. FIGHT!

  • Deleted user 8 April 2011 11:20:01
    You'd be mental to think otherwise.

    Fired mine up last night to clean it, looking forward to using it over the weekend.
  • billythekid 8 Apr 2011 11:21:52 11,035 posts
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    I'm getting one of these for quick impromptu bbq's

    Need to get a proper big one too as I threw the old rusty one out last weekend. Think I'll have a perusal in B&Q tomorrow.
  • Deleted user 8 April 2011 11:24:18
    Books? In the age of the internet?
  • binky Moderator 8 Apr 2011 11:38:43 9,465 posts
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    So do we have thumbs up for the weber BBQs? I like the fact they advertise that you can just leave them knocking around - which with all the best intentions of putting it away, is what always happens to mine. Left in the garden rain or shine.

    Might treat it to a cover though.

    Seems a lot for a BBQ. But I guess if it lasts... I normally get one every 2 or 3 years and spend 40-50 quid.
  • Deleted user 8 April 2011 11:41:44
    Half and oil drum with a hot plate welded on = win.
  • Alastair 8 Apr 2011 11:45:21 15,487 posts
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    ecosse_011172 wrote:
    ecosse_011172 wrote:
    Buy this and never look back.

    I have to bump this.
    Amazing book.

    Yep, I have it. And probably posted the same when you linked it the first time.

    Not as nice as I used to be

  • boo 8 Apr 2011 11:47:27 11,706 posts
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    Bought a Weber kettle BBQ about 4 years ago - it lives on our patio, with a cover on it, 365 days a year. Is still in mint condition. Absolutely recommend it, but make sure you get the chimney to light it (there's links in this thread - get one as soon as poss. Over the summer they're rarer than hens teeth!).

    If you get one with a one-touch cleaning system i.e. three metal bars that open/close the vents in the base - a tip. They usually say that once you've finished cooking, close the vents in the base and the lid, which will make the fire go out.
    Don't.
    Leave the charcoal to burn right down, and it's much easier to get rid of the ash.
    When it's cold, give the inside a good rub down with some scrunched up newspaper - this gets 80% of the residue off - then have a go with a cloth and some BBQ cleaner.

    Just Another Lego Blog

  • Load_2.0 8 Apr 2011 11:47:39 18,958 posts
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    Halloumi on the BBQ is great as is Corn.

    Yum.
  • Alastair 8 Apr 2011 11:57:08 15,487 posts
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    I wish my current cheapo bbq from Homebase would die somehow so I could get a decent Weber one. It's lasted for years... It's good enough but I'd like one with a lid.

    Not as nice as I used to be

  • binky Moderator 8 Apr 2011 11:58:14 9,465 posts
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    boo wrote:
    Bought a Weber kettle BBQ about 4 years ago - it lives on our patio, with a cover on it, 365 days a year. Is still in mint condition. Absolutely recommend it, but make sure you get the chimney to light it (there's links in this thread - get one as soon as poss. Over the summer they're rarer than hens teeth!).

    If you get one with a one-touch cleaning system i.e. three metal bars that open/close the vents in the base - a tip. They usually say that once you've finished cooking, close the vents in the base and the lid, which will make the fire go out.
    Don't.
    Leave the charcoal to burn right down, and it's much easier to get rid of the ash.
    When it's cold, give the inside a good rub down with some scrunched up newspaper - this gets 80% of the residue off - then have a go with a cloth and some BBQ cleaner.

    Was trying to work out the difference between the 1 touch and the "premium" model which has something underneath. Is that what you're talking about? Also, for a family of 4 do we think bigger is better? 47 vs 57cm?
  • binky Moderator 8 Apr 2011 14:11:19 9,465 posts
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    20% off in B&Q \o/
    Weber one touch 57cm.

  • binky Moderator 8 Apr 2011 14:16:13 9,465 posts
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    Yup, got the 57. 30 off in B&Q which makes it more akin to online prices. Well chuffed.
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