BBQ thread

[Mr. Dazzle]

Does it have to be a bean burger, or just a veggie burget?

If its the latter there are quite a few decent options in supermarkets now. Mrs D is veggie so we've tried quite a few. "Impossible Burgers" are pretty impressive IMO, actually better than cheap beef burgers, they even take on smoke flavour like real meat.

Most supermarkets have quite a big selection, usually in the meat aisle now!

[Hairybiker84]

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.

We make these quite regularly, you can tweak the quantity of breadcrumbs to get the consistency you want, 1/2 tsp ground coriander helps the flavour. I usually use a mix of hot and sweet smoked paprika instead of the chilli powder. Don't make them too big and make sure they are well chilled in the fridge before trying to cook them. Never made the salsa so can't comment on that, did make a mango salsa to go with them once which was good!
https://www.bbcgoodfood.com/recipes/mex ... gurt-salsa

[dayglo jim]

It was a no show from the in-laws but they'll be back. I'll give them a go when we're back into BBQ weather.

[MrLongbeard]

Keepin' it simple, but delicious;
2021-05-13_12-01-18 by MrLongbeard, on Flickr

[Taipan]

Just arrived in time for our cancelled event!


i miss you images for facebook

[Zimbo]

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.

Sounds like a lot of work
Mine just gets turned off when I've finished cooking.
Next time I use it I let it get up to temperature (200 deg or so) and then use one of those wire brush BBQ cleaners on the griddle, comes up clean in seconds. The grease keeps it non stick as well.
Chuck the steak / chops / sausages on, when they're done turn it off and close the lid.
About once a year it gets a clean (remove the griddle plates and burner bar, and scrape any gunk off the inside of the base and lid) and the fat drain container emptied)
Been doing it like that for seven years on the current Weber and it's still going very strong!

[Taipan]

3kg brisket. On the bbq for 6 hours. I overcooked it a bit, but it went down well!

[derek badger]

3kg brisket. On the bbq for 6 hours. I overcooked it a bit, but it went down well!

Looks good. Next time try wrapping it in parchment and foil for the last couple of hours. It'll keep it moist.

[Ant]

Keepin' it simple, but delicious;
2021-05-13_12-01-18 by MrLongbeard, on Flickr

That looks delish, really really delish. What's your secret recipe for the coating/seasoning?

[Dodgy69]

[weeksy]

Bring it over then

[Silly Car]

Just bought a Ninja Woodfire, managed to get 25% off on a refurbished one via eBay, ordered yesterday, arrived via DPD today.

Tonight’s tester was burgers, chipolatas and hotdogs all for asdas ‘posh’ range, simply grilled on medium with the supplied all purpose smoker pellets, I flipped everything over after 7-8 mins, everything was perfectly cooked, still juicy, hint of smoke and burgers had a crisp edge to them even though they were still juicy on the inside.

Tomorrow will be smoking a spatchcocked chicken which is currently marinating in yoghurt & tandoori spices.

[MrLongbeard]

Nom

PXL_20231007_190406864 by MrLongbeard, on Flickr