The BBQing, Grillin, Smoking Mega Thread

[DrWilly]

Something a lot of the weirdo Brits on here do not understand. To them, anything cooked on an open flame is BBQ, it is something that they just do not get. Clearly, the SA's get it.

It’s also about climate, the Brit’s only get about 5 days of sun a year. Yes, you can BBQ in any weather but a sunny warm day just makes it perfect!

[Mendip]

^^^ Have you guys ever considered that if you'd have grown up in north west Europe, then maybe you would enjoy pies and casseroles more than the occasional barbeque that the climate permitted?

We are what our cirumstances dictate.

[BLD]

No, we can't conceive of such a thing. Pies? If we want them we can PM loytoy but a BBQ is special.for us large mammals

[helge]

We are what our cirumstances dictate.

Yes

Has to be said though, that since the invasion of the gasgrills, BBQ'ing has become an all year thing.

[DrWilly]

^^^ Have you guys ever considered that if you'd have grown up in north west Europe, then maybe you would enjoy pies and casseroles more than the occasional barbeque that the climate permitted?

We are what our cirumstances dictate.

Most likely, but thank goodness not . I like having all my teeth and clean feet.

[DrWilly]

Couple of local Tbones, some homegrown zucchini and mushrooms.

[Stumpy]

Sorry, Forgot to get pics of the pork loin on the grill but here is the outcome after my wife took it, sliced it up and made up some fresh sticky rice and Nam Tok Moo.

[bsnub]

Looking good boys!

[Bonecollector]

Nice Red Willy, green owed

[Bonecollector]

Yes!!

[Stumpy]

Whipped me up a Burger off the grill with some melted swiss. Added some tater wedges, Vlasic kosher dill pickle and an ice cold beer.

[DrWilly]

Damn that looks good!

[DrWilly]

Friday night braai

[cyrille]

Vlasic kosher dill pickle

Had me some o them thar...ahem, sorry.

I bought my first jar of those about a month ago.

The best I've ever tasted.

[hallelujah]

We had a beer festival last Friday and we had a load of shashlik, sausages, various parts of the pig etc, but TD has been taking me hours to upload the pics so it's probably not gonna be any time soon when you see them.

Great food, mind.

[malmomike77]

but TD has been taking me hours to upload the pics so it's probably not gonna be any time soon when you see them.

just as well you don't need to post up "my first car/motorbike"

[Stumpy]

Little USDA Ribeye on the grill



Baked tater with sour cream, butter and bacon bits with some Italian spiced carrots.

[DrWilly]

Outstanding lunch. I’d be sleeping after that!

[malmomike77]

Little USDA

Its amazing that you have to buy meat with that approval just to avoid it being pumped full of pharmaceuticals

[Stumpy]

Its amazing that you have to buy meat with that approval just to avoid it being pumped full of pharmaceuticals

Well that is a small part of it. For me its more a guarantee to avoid it being Thai shoe leather beef and " in practice" handled properly with it being a specific type of cow.

[BLD]

Friday night braai

I'm a big fan of the eggplant but never tried BBQ them how does that work, do you boil.em a bit first? Usually if I have them here I buy the small thin ones and cook em the Filipino way Tortang talong You still need to lightly BBQ the skin . Tasty buggers

[DrWilly]

That’s zucchini. But I suppose eggplant might work. Will give it a try. Usually I score and salt eggplant prior to cooking.

[DrWilly]

The missus found a new supplier for beef short ribs and these look pretty decent and meaty.










Start with a bit of salt and a dry Cajun rub.

cook for an hour indirect










Now wrap the ribs in a foil cover and cook for another two hours. Meanwhile my buddy is sitting close by.



I tried to quietly open a packet of biltong, but he heard it. How could I not share?

[DrWilly]

And enjoy the sunset, with or without razor wire.

[DrWilly]

After three hours, uncover and ten minutes of direct heat for the char.