The bbq photo & recipe thread

[Harry Flashman]

Shall do bad things to this, tomorrow. It's a 600kg ribeye chunk.

Low, rosemary smoke to 45C internal at the middle (on my cheap little mini kamado) followed by slicing into steaks and a very hot, fast sear on the steak searing burner on the gas barbecue.



ETA - that was a stupid plan. I shall slice into thick steaks now, salt the wet faces with the same smoked sea salt, dry overnight in the fridge, and smoke/sear the steaks

Edited by Harry Flashman on Saturday 4th May 23:10

[Turn7]

What time do we need to arrive ?

[Harry Flashman]

Happy to do the washing up and babysit my 3 and 5 year old whilst I go to the pub?

Any time you like, then!!

[eyebeebe]

Harry Flashman said:

Shall do bad things to this, tomorrow. It's a 600kg ribeye chunk.

Low, rosemary smoke to 45C internal at the middle (on my cheap little mini kamado) followed by slicing into steaks and a very hot, fast sear on the steak searing burner on the gas barbecue.



ETA - that was a stupid plan. I shall slice into thick steaks now, salt the wet faces with the same smoked sea salt, dry overnight in the fridge, and smoke/sear the steaks

Edited by Harry Flashman on Saturday 4th May 23:10

I did a 900g ribeye reverse sear yesterday evening on the kamado. Internal to 49 degrees before searing.

[mattyn1]

eyebeebe said:

I did a 900g ribeye reverse sear yesterday evening on the kamado. Internal to 49 degrees before searing.

clicking on those images and it would appear I have a smell-vision and taste-vision laptop!! Lovely!

[seefarr]

Harry Flashman said:

Shall do bad things to this, tomorrow. It's a 600kg ribeye chunk.

Edited by Harry Flashman on Saturday 4th May 23:10

How did your 600 kilo ribeye go today, Harry? I'll admit it looks somewhat smaller in the picture - you may want to speak to your butcher.

[illmonkey]

seefarr said:

Harry Flashman said:

Shall do bad things to this, tomorrow. It's a 600kg ribeye chunk.

Edited by Harry Flashman on Saturday 4th May 23:10

How did your 600 kilo ribeye go today, Harry? I'll admit it looks somewhat smaller in the picture - you may want to speak to your butcher.

It’s only been 36 hours, I imagine he’s still cooking the bloody thing!

[Greshamst]

You know it’s the sign of a washout bank holiday when there’s no pictures of bbq on here.

[sherman]

Greshamst said:

You know it’s the sign of a washout bank holiday when there’s no pictures of bbq on here.

19c next saturday

[pmanson]

Our BBQ kitchen started taking shape last week (builders are back to put the roof and some walls in later this week)

BBQ wise, sat night was chicken thighs and smash burgers. yesterday was sausages for lunch

[eyebeebe]

mattyn1 said:

clicking on those images and it would appear I have a smell-vision and taste-vision laptop!! Lovely!

Thanks!

seefarr said:

How did your 600 kilo ribeye go today, Harry? I'll admit it looks somewhat smaller in the picture - you may want to speak to your butcher.

He posted it in the steak thread. Looked delicious.

[Harry Flashman]

Sorry! Here we go...rosemary smoked to 50C.




Seared on the infra red searing thing (it's just a fancy gas grill that sends heat through a ceramic thing. Very effective, though!)



Taken off as soon as middle was 60C, for a rose pink medium, pretty evenly cooked. (how I like ribeye).

[mattyn1]

Simply yum!

[Type R Tom]

First BBQ of the year and attempted a porchetta

[sherman]

Ribeyes from Crombies in Edinburgh
Jumbo Asparagus and baked potatoes from Tesco

[giblet]

Simple quick meal

[Craikeybaby]

My first barbecue of the year, and I decided to use the paella pan I bought in 2022. I used this recipe and it worked really well.

[Greshamst]

Not bbq yet, but braising 4kg of pork belly for 2 hours, ready to chill and press in the fridge overnight.

Tomorrow will slice and crisp on the bbq, to be served in bao buns

[tomsugden]

Craikeybaby said:

My first barbecue of the year, and I decided to use the paella pan I bought in 2022. I used this recipe and it worked really well.

Your recipe appears to be a bungalow just outside Coventry?

[Steve H]

Craikeybaby said:

My first barbecue of the year, and I decided to use the paella pan I bought in 2022. I used this recipe and it worked really well.

I’m guessing that you didn’t plan to put a link to Rightmove there?

But is there an advantage to doing a paella on the bbq? I would have thought the temperature control would be a bit challenging?