Planning a Barbie? ~ Your Hints and Tips
 

Once upon a time, we British were famous around the world for the undisputed awfulness of our food, and no element of British cuisine was more justly derided than our barbecues.

The Aussies could effortlessly fling a few shrimps on the barbie and whip up a delicious alfresco feast; the Spanish were never happier than when grilling dozens of sardines doused in lemon juice over a simple bucket of hot coals; even the Americans could produce a decent hog-roast in a tight spot. :eek:

But we Brits, by contrast, made do with burnt sausages, grisly pink chicken drumsticks and beefburgers divided up by little sheets of plastic that the chef all too frequently forgot to un-peel from the compressed and inadequately defrosted meat beneath. :D

So i thought it would be great to Start up our oun barbecue thread, with hints tips and recipes, if you've made a great tasting barbecue sauce for your Spare ribs or have any secrets you want to spill then Add them Here !


What a difference a couple of decades makes. These days, with more than 70 per cent of us owning proper, non-disposable barbecues, alfresco grilling has become something of a competitive event, one where we invite our friends not just to sample our food, but to watch us cook it for them as skilfully as possible.

But along with the passion that we, as a nation, hold for brilliant barbecues these days, there comes a fierce obstinacy on the part of the chef - usually male - who insists on doing it exactly his way. Anyone wishing to bring a barbecue to a swift and unhappy end need only to start telling the chef what he's doing wrong. :rolleyes:

The problem is that there is so much conflicting advice - the barbecuing world is filled with more myths than an Arthurian legend. So in an attempt to separate barbecue fact from fiction, and with the help of VB.orgs finest barbecue chefs I'm proud to present VB.orgs ultimate barbecue guide :D

So heres My contribution to start...

Sizzling spare ribs with BBQ sauce

https://vborg.vbsupport.ru/external/2009/07/71.jpg

You will need...

4 x 500g packs pork spare ribs
1 bunch of spring onions , roughly chopped (green stems and all)
1 Scotch bonnet chilli , seeded and finely chopped
4 garlic cloves , roughly chopped
6 tbsp dark rum
6 tbsp demerara sugar
6 tbsp dark soy sauce
6 tbsp clear honey
6 tsp Dijon mustard
1 tsp ground allspice

method..

1. Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)

2. Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

So easy enjoy :D

More tips soming soon, why not add yours, and tell us a bit about your barbecue experiances :up:

That's grilling, not barbeque.

A whole chicken on a barbeque :eek:? That'd take forever, and not be evenly cooked (unless you had a rotary thing).

Tip of the day - Don't overcook your food.

I thought thats what a barbeque was, an Outdoor Grill :rolleyes:

UK Business Live, do you create all these threads for fun? I'm just curious. Rarely do I see someone post new topics as often as you do without filling their posts with useless crap. (In an off topic forum I mean.)

Yes i do, and i hope it will be popular as my Spanish Food week, we had a few months ago.

Great fun :D

A spit, you mean. :)

Oh my gosh, looks good in the picture thats for sure.

Just Have shit loads of beer and everything works out just great had one 4 days ago

Beer >> BBQ >> Music >> Guitar Hero on the wii = Winwin :)

Mike

May try this tonite on the Weber , cheers Gerry.

We were camping this weekend with a bunch of mates, this is our Barbie setup ;)

Note the place is called Lake Cressbrook , QLD a state owned park, circa some 10,000 hectares. Cost $6.90 per night per family .

Looks Great there Steve ;)

Another few tips for you here, Cleaning your Barbie, different people have different ways on how to clean their barbie, here are a few from the experts..

http://ownercommunity.homeaway.com/R...g/barbecue.jpg

Many barbecuers argue that the grill should be cleaned with soap and water just twice a year - at the beginning and end of the season. In between uses, the best way to clean the grill, according to most the trick is to scrape it with a wire brush and then spray on a bit of olive oil and wipe down with a tissue.

This is not just down to laziness - this method allows fats to build up on the bars, which means your food is less likely to stick to them.

However, like all things barbecued, this method is not agreed upon by everyone - especially by one Aldo Zilli.

the Italian-born chef and owner of London restaurant Zilli Fish says, disgusted by the thought of olive oil on his barbecue bars. He grew up as a child in a house without gas, where most of the cooking was done on a barbecue.

Zilli says. 'Food safety is part of the reason, but taste also comes into the equation. Who would want to eat fish and sausages that had been cooked in the same pan? It's the same thing.
If you do decide to go the lazy route - relying on heat rather than effort to sterilise the cooking surface each time - then the best way to clean the grill at the end of the year is to fill a large dustbin

with water, drop in a dose of washing powder and leave the grill totally submerged overnight. Rinse it under a hose in the morning. Oh, and don't tell your Italian friends. :D

We use 2 different types of Barbie, a flat hot plate and a griddle.

The hotplate we clean whilst heat is off but the plate is still warm.
Sprinkle table salt over entire area, and use scraper to clean entire hot plate, then spray with Canola oil , which is aerosol based ( hence the burners must be off )

To clean the griddle, mine is ceramic coated griddle, we use a wire brush and soap and water, and a scourer pad.

Ste

Haha looks good man, try cutting the chicken up into fairly large sizes and put them on the grill' ;)

Uh... ok...

what's with the little "dab" of BBQ sauce in the middle of the hamburgers? lol Here's what a real BBQ hamburger should look like

https://vborg.vbsupport.ru/external/2009/07/32.jpg

Next Thread: "Why are so many American's Overweight......lol

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Nope, down here in the south, that's BBQ'n...lol Down here we don't put things in a pan and let it soak in sauce, we grill it baby!

now, excuse me while go a piece of straw to hand out the side of my mouth...lol

what are you all missing eh???

:D

Lots of OFF spray, tiki torches w/ citronella oil evenly spaced around the back yard and a pop-up tent w/ mesh sides to put the food under ;)

My son is allergic to insect bites, not too bad but they swell up awful :( and besides people keep forgetting about West Nile just like the Swine Flu here in the US :erm: NO!