[Closed] Best BBQ recipes

Rub made from paprika, salt, black pepper, brown sugar and chilli flakes.

Proper charcoal BBQ, piled up on one side with loads of apple/pear/cherry/oak wood chunks (not chips, they burn too quickly) on top once it's going, meat as far away from the heat as you can get (preferably in some kind of metal tin, and under the lid vent), lid down, wait a couple of hours and top up the coals/wood as and when required to maintain the smoke.

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Shoulder of venison? Pork belly?

Have word with yourself!

BBQs are for burgers and sausages. Full stop. Everyone knows this. If you really must be elaborate, add a cheese single

Get the Weber book, it's got loads of variation and ideas in it.

Are you inviting all of STW
(Hope you have more than one loo)

After you've gorged on meat, wrap a camembert in foil and heat it over the dying embers. Leave it 15mins then get some crusty bread, tear off bits and dip it in and enjoy the rustic fondue

I'd have to perfect the BBQ skills before a mass invite 😉

Sirloin.

Wave it somewhere near the coals until it's only just beyond the help of a good vet.

Put on plate. Sprinkle some Maldon salt on it while it rests

Eat.

Had 12 BBQs already.

Good excuse to keep the kitchen clean.

Also doing a pork shoulder this weekend - doing a version of the rub (salt, paprika & sugar) but then very slow cooking for about 14 hours in a bath of apple juice, tightly wrapped in tin foil.

If it's good weather on Sunday I'll then finish it off on the BBQ

You can't beat sausages and burgers but they need to be cooked in the correct way. Raw in the middle but with a carbon crust on the outside.

I do a mean pulled pork type jobbie on the barbe. Ideally marinate in Jim Beam bbq sauce overnight and using a bbq with lid put a couple of bricks on top of the grill and place meat on top.

Vent to allow heat to continue and top up charcoal every hour/turn meat. Great after 3hrs and even better after six. serve with more sauce liberally slapped on. you can even add flavoured jim beam wood chips if you're feeling extravagant! 8)

After you've gorged on meat, wrap a camembert in foil and heat it over the dying embers.

Alternatively, don't cook it. It will taste nicer, and there's no risk of burning your chin.

I'll not take pulled pork out of the smoker before 6 hours, and I'd only ever cook/smoke it with a dry rub. No bark otherwise (you'd be bloody lucky to get any even at 6 or 8 hours!)

I do a mean pulled pork type jobbie on the barbe.

You jobbie on the barbie?! 😯

Animal!

Aren't pork belly and venison both slow cook meats ie. Not especially suited to a BBQ?

I like flatbreads from the BBQ. Use Jamie Oliver's recipe. I slow roast a couple of bulbs of garlic and squish them into olive oil for dipping.

Som Tam is great as a side to fatty dishes like pork belly. Substitute apple or sweede for the papaya.

Pork belly in a freezer bag with a bottle of hoi sin sauce. Marinade overnight. Grill. Enjoy. It really is very good indeed.

Just seeing the comment about the Jim Beam BBQ sauce thing. What is it with those sauces, someone bought me a Jack Daniels one and in one moment it was nice followed by the most revolting after taste. Are they all like that?

[url= http://www.buttfarm.dk/pulledpork/ ]Weber kettle pulled pork[/url]

pork belly is perfect for the BBQ we cooked this last weekend but tbh was a too salty for me

http://www.bbc.co.uk/food/recipes/pork_belly_with_lentils_06680

we cheat when doing pork shoulder and brisket, after 3 hours on the BBQ at about 120 it goes in the pressure cooker for an hour and a half all the flavour and super moist and guaranteed to fall apart

Barbeques best done by other people.

+1 for the Binster. Decent burgers and sausages and wth a nod to the pulled-porkers a few vegetable skewers. Dips, cold beer in an ice bucket with a bottle of white stuffed in there if anyone doesn't like beer. I've heard about these people but they do not number amongst my friends.

I can't even be ar$ed to make my own burgers. That's what Morrisons is for. Anyway we've got a gas BBQ so clearly we'll be toasted over it come the revolution.

Did I mention the beer bit?