Recipes, home grown goodness, BBQing and food stuff
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Just to add to @canefan remarks, which I completely agree with, make sure you buy a meat thermometer as unless you are highly skilled at the touch test, you will likely over cook it
Absolutely. Even better buy a dual probe model that measures the ambient temperature in the bbq as well, because the ones that come in the bbq are usually not accurate. I use a maverick 2 probe and a thermopro TP20.
Not expensive but it will take your bbq to the next level.
I love to serve the beef with some chimichurri sauce. Delish
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I hear you @canefan but for the first time a simple meat thermometer will do to check after a couple of hours. When I took the BBQ fishing I left the dual probes at home and took a standard stab and read thermometer and the meat turned out perfect.
an in any case, when cooking slabs like this, perfect has a massive degree of variance as you can overcook it slightly and it will still be juicy and tender and most importantly, tasty!
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I hear you @canefan but for the first time a simple meat thermometer will do to check after a couple of hours. When I took the BBQ fishing I left the dual probes at home and took a standard stab and read thermometer and the meat turned out perfect.
an in any case, when cooking slabs like this, perfect has a massive degree of variance as you can overcook it slightly and it will still be juicy and tender and most importantly, tasty!
Oh yeah. I did a wagyu scotch over Xmas and cooked it accidentally to medium. As long as the meat is good it will still be tender.
I am a big Aaron Franklin fan. If you can get your hands on a turkey, his technique is easy and awesome. Guaranteed to turn even the hardened anti-turkey eaters
This is part 1 of 3
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Ha! I brought a turkey after Chrissy when they were cheap to throw in the freezer just for what you have post!
#metoo. Got a little one because the little CFs don't like it. But I love it, I also inject the breast with olive oil before cooking
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I won a Turkey at an Xmas Cheer Golf Tournament, farking huge M/f it was!
Never did turkey before, and didnt do a good job of it!
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
I won a Turkey at an Xmas Cheer Golf Tournament, farking huge M/f it was!
Never did turkey before, and didnt do a good job of it!
Good turkey is really hard. The best you get is 'mildly moist in places' -- and to cook it properly you probably need to chop it into pieces, in which chase why bother having a turkey in the first place
Personally, I far prefer 2-3 good chooks to a turkey. That, and plenty of good crispy skin with succulent moist meat...
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
I won a Turkey at an Xmas Cheer Golf Tournament, farking huge M/f it was!
Never did turkey before, and didnt do a good job of it!
Good turkey is really hard. The best you get is 'mildly moist in places' -- and to cook it properly you probably need to chop it into pieces, in which chase why bother having a turkey in the first place
Personally, I far prefer 2-3 good chooks to a turkey. That, and plenty of good crispy skin with succulent moist meat...
I am sorry but I totally disagree with this! Done correctly it isn't too hard to do a perfectly moist turkey through out in a standard over. I find Delia Smith's Christmas Turkey unbreakable for a perfectly cooked Chrissy Turk
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
I won a Turkey at an Xmas Cheer Golf Tournament, farking huge M/f it was!
Never did turkey before, and didnt do a good job of it!
Good turkey is really hard. The best you get is 'mildly moist in places' -- and to cook it properly you probably need to chop it into pieces, in which chase why bother having a turkey in the first place
Personally, I far prefer 2-3 good chooks to a turkey. That, and plenty of good crispy skin with succulent moist meat...
I am sorry but I totally disagree with this! Done correctly it isn't too hard to do a perfectly moist turkey through out in a standard over. I find Delia Smith's Christmas Turkey unbreakable for a perfectly cooked Chrissy Turk
Fair enough - but I have found it rare to get a decent turkey from people. Maybe I'm too influenced by Meathead - see link below on his thoughts. Have done a few in my time, but I find they are never as good as a well cooked chicken.
From Grill to Plate: The Go-To Guide to Turkey Done Outdoors
Our grilled and smoked turkey recipe and tutorial make your ordinary holiday meal extraordinary! Here's everything you need to know about making the ultimate holiday bird. We also bust some myths, discuss side dishes, and so much more!
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
I won a Turkey at an Xmas Cheer Golf Tournament, farking huge M/f it was!
Never did turkey before, and didnt do a good job of it!
Good turkey is really hard. The best you get is 'mildly moist in places' -- and to cook it properly you probably need to chop it into pieces, in which chase why bother having a turkey in the first place
Personally, I far prefer 2-3 good chooks to a turkey. That, and plenty of good crispy skin with succulent moist meat...
I am sorry but I totally disagree with this! Done correctly it isn't too hard to do a perfectly moist turkey through out in a standard over. I find Delia Smith's Christmas Turkey unbreakable for a perfectly cooked Chrissy Turk
Fair enough - but I have found it rare to get a decent turkey from people. Maybe I'm too influenced by Meathead - see link below on his thoughts. Have done a few in my time, but I find they are never as good as a well cooked chicken.
Our grilled and smoked turkey recipe and tutorial make your ordinary holiday meal extraordinary! Here's everything you need to know about making the ultimate holiday bird. We also bust some myths, discuss side dishes, and so much more!
I think the bigger they are the harder to get even cooking, but it is possible. The father in law cooks the traditional bird with stuffing every Xmas. He's like a machine, perfect every time. I have done Franklin's method a couple of times and it was great each time. Worth exploring
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo With the jars I was wondering what kind of tops to get, for avoiding spills or explosions.
I hear you but Briscoes and Warehouse do fermenting jars of all sizes and they do the job.(tops included)
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1,500 years ago, someone ate a venomous snake whole. Why?
Is the puzzling find evidence of an ancient ritual, or just a prehistoric dare gone wrong?
The stakes have been raised paleo dieters. Your move.
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Right, so newbie here. I've only ever barbecued to typically cook bangers, steaks, burgers etc - most often on gas.
Finally getting a backyard after over 4 years without and seeing the stuff on here has me inspired to do it proper. I'll be on a fairly tight budget, but basically I'm looking for advice on where I want to start! Wanting to do the typical stuff I mentioned above, but look to get going on the slow/smoke cooking whatever you guys have been showing off on here. Open to getting a couple of different bbq's to be able to do the different stuff at the same time.
Help! Or do I just get meatheads book and use that?
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Right, so newbie here. I've only ever barbecued to typically cook bangers, steaks, burgers etc - most often on gas.
Finally getting a backyard after over 4 years without and seeing the stuff on here has me inspired to do it proper. I'll be on a fairly tight budget, but basically I'm looking for advice on where I want to start! Wanting to do the typical stuff I mentioned above, but look to get going on the slow/smoke cooking whatever you guys have been showing off on here. Open to getting a couple of different bbq's to be able to do the different stuff at the same time.
Help! Or do I just get meatheads book and use that?
You still SW London? IF so, go to Longacres garden centre in Bagshot. They have a massive BBQ selection. Ring ahead, and find out when the Weber guy will be onsite. He's a wealth of knowledge, and usually has some tasters there ...
