Barbecues are bloody brilliant Part 3

Mollycaff

I popped on the forums a few weeks ago to do some research on mobile phones before upgrading using the android app, saw this thread on the latest threads list and thought it sounded interesting so thought I'd take a look.  I ended up spending the next few hours reading every post on the thread.

We've owned a gas barbecue for a couple of years but to be honest have never really got much use out of it.

Three weeks later, and a couple of hundred quid lighter, I now own a Weber One Touch Premium, plus a few accessories and have barbecued five nights out of the last seven, including beer can chicken last weekend, which was delicious, and pulled pork today, which is sitting wrapped up in foil and towels at the moment.

So thanks guys, for converting me to the joys of charcoal.

Pecker

I've kept you waiting long enough.



The pinnacle of barbecue.  Jerk chicken.

                                                                                                                                               

Here it is with some sweet potato chips.  The chicken looks a little darker here (it’s just the way the photo has come out), but the chips look great!

                                                                                                                                               

Jerk seasoning - let's discuss.

Okay, I've tried any number of bottled varieties and several homemade 'authentic' versions.  I've also had a read of a few food writers’ blogs and notes, so here goes.

You get two main sorts of jerk.  You get your traditional dark hot stuff, and your seasoning that's a bit more like a traditional barbecue sauce - red and sweet, but with a jerk 'kick'.

Of the latter, I love the Grace Jerk BBQ.  But if you have trouble finding it, Levi Roots Reggae Sauce Jerk Barbeque  is very close.  Before you baulk at buying anything so commercial, please remember that Levi spent years perfecting his family's recipe at the Notting Hill Carnival before appearing in front of the Dragons.

On to the 'non-red' stuff, there are two sub varieties: those with just the basics (spring onions, chillies, all spice [pimento], thyme) and those which add soy sauce and some sort of sweetener (brown sugar, molasses).

Someone once said that asking for a recipe for jerk was like asking for the correct recipe for a burger.  As long as you get the original basics in there it just becomes a matter of taste.

My personal favourite is Dunn's River.  I've tried to replicate it myself in the home, and I've come close, but frankly the home version is more expensive.  And the original contains nothing artificial, so that's fine with me.

At times I've opted for Walkerswood Traditional Jamaican Jerk Seasoning, but after a few years experiment I think I prefer the Dunn's River.  For now.  

Marinade in a large freezer/food bag overnight.  Then sear for 2 minutes each side over direct heat, then 20-60 minutes over indirect heat, depending on how hot your barbecue is and how big the chicken pieces are.  I prefer chicken thighs (as you can see).

I've tasted delicious ribs, pulled pork, steaks, burgers, etc, but for me this is the ultimate.

I'm still experimenting with wood types and combinations for the essential smoke.

Steve W

Noggin1980

Beer can chicken fail for us, we had switched to using Heat Beats which seem to be many times better than whatever the briquette brand from tesco is.

So brined the chicken, gave instructions on how to set up the indirect coals etc, the chicken had a big neck bone on it and so the kettle wouldn't shut, so we removed the beer can and switched it for a coke can all was well, set a timer to check on the chicken 1 hour later, I thought it was nuts to leave it that long to check so convinced them to change the timer to 30 mins.

Went out after 30 mins to find the bbq was seriously seriously hot, lifted up the lid and the chicken was on its side, our garden is on an incline and when the chicken had got hotter the legs contracted some and the chicken had toppled. One side was thick black, the rest looked really good. Stuck the thermometer in and it was slightly over done, 30 mins it had been on for a 1.7kg chicken

So whipped that off quickly and cooked up some ribs from waitrose (which were already pre slow cooked, so you just needed to heat them and give them some colour on the bbq) and we did corn on the cob with a lime and ginger glaze, salad and jacket potatoes in the oven.

Other than the one black chicken leg being a write off, the chicken was still very juicy and delicious, the ribs were awesome and fall off the bone and the corn was yummy. So despite our stupidity and epic fail with the chicken the bbq was still a hit. Saved by the brine I think.

I can't imagine what the chicken would have looked like if we hadn't checked it for an hour.

cram

Sausages, burgers and baked potatoes for my daughters (and her friends) birthday party on Friday. So nothing too taxing (having said that think I've got some room for improvement on the baked potato front).

Went to Grillstock on Saturday and it was the first time that I've had brisket and really really liked it. Previously I've always been a bit ambivalent towards brisket so maybe I need to revisit it.

cram

What I've done in the past with chicken on a poultry roaster where the lid won't close is to remove the grill grate then place the poultry roaster on the same level as the coals. It cooks slightly quicker.

rousetafarian

Had to chuckle at the part about the sloped garden, as I had exactly the same issue with the same recipe this weekend.

I stupidly bought a beer can chicken bbq holder device (yes such an accessory exists) from B&Q and the lid on my 57 Weber wouldn't close fully.

So ditched the holder, precariously balance the chicken on the can and it fell over when SWMBO got interested and had a peek under the dome....

Anyway, it was rescued and tasted pretty damned good in the end.If only the Weber had telescopic legs to manage with uneven surfaces.....

rousetafarian

Also how do the seasoned BBQ'ers here deal with neighbours laundry being outside when you grill?

My back garden is adjacent to 4 others, divided by fences of various heights, and I know for a fact the smoke form my grill will hit their laundry on the line......what's a guy got to do here?

My immediate next door neighbour said he was cool with it as he collected in his smoky laundry and I don't want to **** anyone off intentionally so what's the best approach?

WeegyAVLover

Hey guys I am thinking about getting a new BBQ.

I am not a fan of gas BBQs & so I am an old fashioned Charcoal man.

Anyone on here own or have an opinion on this:

http://www.diy.com/nav/garden/outdoor-living/barbecues-outdoor-heating/charcoal-barbecues/kettle_barbecues/Blooma-Kinley-Kettle-Charcoal-Trolley-Barbecue-12718626?skuId=13239332

I quite like the look of it.

rousetafarian

Have you considered the Weber 57cm for £30:00 less at Homebase?

Kristian

If you have a Go Outdoors nearby you could get this for £141 using this linkand their price match   10%.