Summer Barbecue Time

[Rod Paradise]

I got well into barbecuing last summer, we've always done bbq grilling since I was a kid in Bermuda, but I tried my hand at Southern US style bbq smoking. I did smoked brisket, pulled pork, & smoked ribs - 6 hours smoking over plum wood then finally seared on the bbq grill made the best ribs I've ever had.

Got a mate supplying an oil drum to build an ugly drum smoker & planning a lot of overnight low temp slow smoking this summer - it's not going to work well with the getting fit to do the West Highland Way next year though.

aye, been doing that quite a bit down here in Alabama it certainly helps if you get the weather and can plan to leave your grill or smoker on for 8 hours without everything getting soaked.

they look at me as if I am beelzebub when i tell them i have a gas bbq...

They use gas ones in the US as well - probably not in good old Alabama though. I'll need to remember you go there & get you to pick me some of the hard to find parts/ingredients next time.

The smoker i want to make is more weather resistant - I've seen pictures of guys smoking in the snow in Alaska with one, so Scotland should be OK.

[Laxie]

Gas barbecues are mostly a Northern thing.  They use them in the South and Midwest too, but usually don't admit it and are sure to have their gas machine hidden in some way to save face.  If you see a person proudly using a gas grill, they're not from around those parts.

[Laxie]

PS  The only type of gas barbecue I would ever entertain using is the one with lava rocks, but they've stopped making the big ones and the small ones are a waste of time, imo.

[Rod Paradise]

PS  The only type of gas barbecue I would ever entertain using is the one with lava rocks, but they've stopped making the big ones and the small ones are a waste of time, imo.

the folks had one with the lava rocks - all great until the hose perished and caught light - the bottle turned into a flamethrower. Charcoal only from now on (until I can afford one of the big wood fired ones).

[lazaroonie]

I got well into barbecuing last summer, we've always done bbq grilling since I was a kid in Bermuda, but I tried my hand at Southern US style bbq smoking. I did smoked brisket, pulled pork, & smoked ribs - 6 hours smoking over plum wood then finally seared on the bbq grill made the best ribs I've ever had.

Got a mate supplying an oil drum to build an ugly drum smoker & planning a lot of overnight low temp slow smoking this summer - it's not going to work well with the getting fit to do the West Highland Way next year though.

tell me what you need, i'll try and track it down before i leave....whenever that might be

aye, been doing that quite a bit down here in Alabama it certainly helps if you get the weather and can plan to leave your grill or smoker on for 8 hours without everything getting soaked.

they look at me as if I am beelzebub when i tell them i have a gas bbq...

They use gas ones in the US as well - probably not in good old Alabama though. I'll need to remember you go there & get you to pick me some of the hard to find parts/ingredients next time.

The smoker i want to make is more weather resistant - I've seen pictures of guys smoking in the snow in Alaska with one, so Scotland should be OK.

[Rod Paradise]

I got well into barbecuing last summer, we've always done bbq grilling since I was a kid in Bermuda, but I tried my hand at Southern US style bbq smoking. I did smoked brisket, pulled pork, & smoked ribs - 6 hours smoking over plum wood then finally seared on the bbq grill made the best ribs I've ever had.

Got a mate supplying an oil drum to build an ugly drum smoker & planning a lot of overnight low temp slow smoking this summer - it's not going to work well with the getting fit to do the West Highland Way next year though.

tell me what you need, i'll try and track it down before i leave....whenever that might be

aye, been doing that quite a bit down here in Alabama it certainly helps if you get the weather and can plan to leave your grill or smoker on for 8 hours without everything getting soaked.

they look at me as if I am beelzebub when i tell them i have a gas bbq...

They use gas ones in the US as well - probably not in good old Alabama though. I'll need to remember you go there & get you to pick me some of the hard to find parts/ingredients next time.

The smoker i want to make is more weather resistant - I've seen pictures of guys smoking in the snow in Alaska with one, so Scotland should be OK.

You have a pm - got the oil drum last night so I've no excuse not to get it built.

Cheers.

[Dingdell]

Barbequed bananas - do not slit the skin - cook on all sides until black - then serve still in the skin - slit down one side - add cream and lots of grand marnier (or favourite alcohol) and eat - lovely. 

[TightPaulFolds]

Get some bananas and make small slits in them with a knife. Push chocolate buttons into the holes. Throw straight onto bbq until the skin is black. If you happen to smoke a couple of bifters before consumption you will actually think you've died and gone to heaven.

 

This reminds me of Guides camp ... I confess I still make this in the oven at home because it's just devine for dessert (usually use a flake although choc buttons an easier better option, I'll use them from now on)


Edit:  we used to wrap them in tin foil as well though, and throw straight into the camp fire

We did the same one time at  band camp.

Cook some rashers of bacon and some sausages in the grill

Half cook some button mushrooms

Chop some block mozzarella into cubes.

Leave the lot to marinade in a bowl of red wine with herbs for 2 hours.

Put the lot on kebab skewers, wrapping the mozzarella completely in the bacon. The mozzarella melts and the wine and herb flavours blend with the smokiness of the bbq, very very nice indeed. Italian recipe. Something called 'spiedini alla provola' vaguely similar here http://www.cookaround.com/yabbse1/showthread.php?t=113060

[Claw75]

I am now very hungry

[StuartHopkin]

Barbequed bananas - do not slit the skin - cook on all sides until black - then serve still in the skin - slit down one side - add cream and lots of grand marnier (or favourite alcohol) and eat - lovely. 

Banana's cream and tennants extra doesnt sound quite right though.

[TightPaulFolds]

I am now very hungry

+1!

Something similar, actually this looks really good, and doesn't matter if you undercook the beef. Mozzarella goes soft in a bbq quite fast



http://www.cookaround.com/yabbse1/showthread.php?t=116390

[The_nun]

I am now very hungry

+1!

Something similar, actually this looks really good, and doesn't matter if you undercook the beef. Mozzarella goes soft in a bbq quite fast



http://www.cookaround.com/yabbse1/showthread.php?t=116390

Jesus, wtf is that on the far end of the board?

[Dingdell]

Anyone fancy a barbeque at the BB? Prematch cook up?

[TightPaulFolds]

I am now very hungry

+1!

Something similar, actually this looks really good, and doesn't matter if you undercook the beef. Mozzarella goes soft in a bbq quite fast



http://www.cookaround.com/yabbse1/showthread.php?t=116390

Jesus, wtf is that on the far end of the board?

The deli owner, Giovanni, Lucia sadly didn't pay his protection money that month (

[Rod Paradise]

We did the same one time at  band camp.

Post was a sorry disappointment after the first sentence........