Any time you're in Malaysia.Quote:
Originally Posted by bsnub
Quote:
Originally Posted by tunk
Which friend was that?
Erm, I think I prefer beer...Quote:
Originally Posted by tunk
Printable View
Any time you're in Malaysia.Quote:
Originally Posted by bsnub
Quote:
Originally Posted by tunk
Which friend was that?
Erm, I think I prefer beer...Quote:
Originally Posted by tunk
Willy, you can't grow beer in a garden, even though there are beer gardens.Quote:
Originally Posted by DrWilly
I do miss the beer gardens with the ladies in the skin tight dresses. I've not seen anything like that here.
Damn.Quote:
Originally Posted by Topper
What I meant was I aint sure I wanna consume what he grows in his garden. I prefer beer for my buzz.
Who would win in a BBQ fight between AUS, the US and the Chitmeister? :)
FIGHT! FIGHT! FIGHT! FIGHT!
Undisputed Top dog of the TD bbq...Quote:
Originally Posted by hallelujah
Get onit like a car bonnet..
Attachment 92956
Attachment 92957
Attachment 92958
:)
The smart money is on the Chit!Quote:
Originally Posted by Joe 90
That dog's bowl must see a fair bit of action. :)Quote:
Originally Posted by Joe 90
:rofl:. It should....but he eats the food he cooks. His steaks must make great chew toys. :)Quote:
Originally Posted by hallelujah
Shoe leather is good for that.Quote:
Originally Posted by Stumpy
:rofl:
Chit ignore the negativity, particularly from our Mercan cousins, they don't know what its like BBQing in the British climate.Quote:
Originally Posted by Joe 90
Actually I think we do, which explains why I would suspect one probably has to gnaw on his steaks for a few hours to soften them up or until you run out of the gravy. :)Quote:
Originally Posted by malmomike77
BBQ heaven would involve teamwork
Dill … transport
JP … venue + refreshments
Willy at the Q
Joe90 … his dog on leftovers
Its a balancing act between getting the BBQ hot enough with blown air off a hairdryer that people stood around it and in the garden are kept warm, and moving the food around quickly enough that it doesn't cremate on 300 Dec C flames.Quote:
Originally Posted by Stumpy
♤ exactly what I thought and not tossing it on the grill and go into the house to warm up and forget how long ago you put it on..
I have to say, Q'ing, Grilling or whichever term you prefer is not as easy as it may appear. Proper temp, obtaining the desired meat doneness ( especially if cooking for multiple people), cooking different meat or seafood, veggies, taters and having it all come out on time and proper. You don't just toss on meat and torch it. IMHO, it is much harder then some other cooking methods.
letting the meat come up to ambient temp also
Yep and letting it rest after. Lot to learn to become good at it unless you are Grilling hamburgers and hotdogs.Quote:
Originally Posted by malmomike77
Even those can be badly done.Quote:
Originally Posted by Stumpy
They can be and have seen it before. :)Quote:
Originally Posted by DrWilly
Start with some Maple smoked bacon. Cut some Jalapeños in half and remove the seeds.
Attachment 93107
Attachment 93105
Stuff with Cream cheese, grated cheddar, chopped pickled jalapeños, chives and a little lime juice.
Attachment 93106
Warp in bacon and Smoke for two hours.
Attachment 93108
heavenly!
Attachment 93109
Love those! I make them myself from time to time. Green owed!Quote:
Originally Posted by DrWilly
Cheers DW. Look great. Planning a Q tomorrow. Menu is not determined. Early thoughts a Filet Mignon, tater and asparagus or button mushrooms.
oi, that can't be right JPPR, there's green stuff
I know, I am not a peas or green bean type. Wife picked up some corn on the cob. I have numerous options now including carrots...Quote:
Originally Posted by malmomike77
I'm sure you can transform the Arseparagarse on the Q to a more suitable shade.
Yes, with a bit of Worcester sauce and a bit olive oil I can make them a off green look while retaining the flavor :)Quote:
Originally Posted by malmomike77