UK BBQ Week - do you grill?

Chop · Post by **Chop** » Wed Jul 08, 2020 5:17 pm

As if the miserable weather hadn't already give it away it's UK BBQ week I've only managed a Ribeye and jerk chicken kebabs this week but have done quite a bit of stuff including brisket low n slow, pulled pork, beef cheeks, lamb koftas and so on.

Is there any BBQers among us? Get yer pics out!
Always happy to share recipes and tips with fellow grillers

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Bob225 · Post by **Bob225** » Wed Jul 08, 2020 7:31 pm

oh that looks nice, a bit heavy on the caramelization

sammy.se · Post by **sammy.se** » Thu Jul 09, 2020 10:40 am

Very nice! Can you tell us more about your approach to brisket? do you have a smoker or do you manage to do that on a 'typical' UK BBQ?

Chop · Post by **Chop** » Thu Jul 09, 2020 11:05 am

Cheers Sammy, I've got an offset smoker that I picked up from Aldi for about £50 - it's not brilliant in terms of the fit of the lid but the racks are ceramic coated and it does have a pretty consistent temp.

I did a little video for the tube showing how I did the Brisket https://youtu.be/L4X7Lf90YNc

Essentially, an offset fire, a foil tray with liquid to keep the cooking chamber moist. I probe internal temps after the first 4 hours.

And always bear in mind, if you're looking, you're not cooking!

sammy.se · Post by **sammy.se** » Thu Jul 09, 2020 12:55 pm

Nice! I shall take a look at that vid.
I have a Weber style round BBQ. I've tried some basic smoking by having the coals not underneath the meat, and placing some oak pieces next to the coal (slightly touching) so that I get some smoke going. Lid on, and then I hopefully get some smokey flavoured BBQ. Nothing fancy, I know. Just trying to use what I have.
I would love to get an offset smoker/BBQ at some point.

Chop · Post by **Chop** » Thu Jul 09, 2020 5:38 pm

A lot of the guys with Weber's use the snake method with briquettes and that seems to work. Others use a basket to keep the coals contained to one side. But you're right you dont need to spending 100s or 000s on a set up.

My favourite thing at the moment is kebabs, I bought 4 x 70cm flat skewers which are brilliant, you can get 2kg of chicken breast on there and its cooked in 15 minutes.

I then got some wider flat skewers for koftes. Ask the butcher to mince some fatty lamb, add spice and really work in squeezing the mince through your fingers and stick it back in the fridge to chill for a couple of hours. Then using a bowl of water to keep your hands cold and wet squeeze it on the skewers. This is an art in itself. The secret is to sear the meat over a high heat and flip the skewers every 30 seconds and hopefully this means the meat doesn't fall off into the coals.
(Sorry the pictures look odd, I had to rotate them to get them to post)

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sammy.se · Post by **sammy.se** » Thu Jul 09, 2020 5:46 pm

Wow, great job on the Koftas! Looks similar to my local turkish restaurant.
You need to do more YouTube vids - you're a natural!

wine~o · Post by **wine~o** » Sun Jul 12, 2020 3:40 pm

Not grilled anything recently, but I do like to pee people off when they turn up for a BBQ party with the normal bought in burgers / sausages and I bring along my marinated chicken tikka and lamb skewers...

Rorschach · Post by **Rorschach** » Sun Jul 12, 2020 4:21 pm

So much food, so little time. I dare not get into grilling etc.