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Guest podgy

BBQ

156 posts in this topic

its making me dribble :wassnnme:

i love pork , not fussy which bit but love a rack of sticky ribs best of all

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Then ribs will be the next installment, Vato... :rofl:

By tomorrow I should have all the pics in order to show ya'll how to make a good base for any kind of sauce you could want to make (well as far as BBQ sauces go :yep: )

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Then ribs will be the next installment, Vato... :rofl:

By tomorrow I should have all the pics in order to show ya'll how to make a good base for any kind of sauce you could want to make (well as far as BBQ sauces go :rofl: )

recipes without root beer would be cool lol

I don't think we get that over here :rofl:

crapdonalds used to sell a weird orange root beer that tasted like TCP Antiseptic but they stopped selling it for some reason lol

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crapdonalds used to sell a weird orange root beer that tasted like TCP Antiseptic but they stopped selling it for some reason :wub:

:) that's sound horrible... you can just coke-a-cola (best meat tenderizer around) :pirate:

Here's the finished product... Note the amount of fat (there is good meat hiding in that fat :alien: ), and that's the smallest bone I ve seen in a butt in a while :ghost:

post-24163-1225806709_thumb.jpg

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Here's the final sauce it's made of :

roasted garlic, 2 cups of apple cider vinegar, 1 cup brownsugar, cilantro, rosemary, fresh cracked pepper, honey, and 16 oz. Dukes Mayonaise ... E2A: well f-me I guess it's 32 oz :)

I like to mix the first ingredients in a pot on the stove at a simmer the day before allowing them to cool in a fridge. Then I add the mayo in and whisk it together... (It get's even better if it set's in a fridge for an extra day more......

post-24163-1225807184_thumb.jpg

Edited by podgy

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I'm still looking for a place that sells texas style beef ribs... The huge ones, yah know "Fred Flinstone" Stlye... But they are hard to come by... Be that we are so close to Turkey day here in the states I thought I'd bump ribs to the next installment...

Now before I get into preping my turkey I thought it would be more appropriate to up a few videos of a show that goes over the basics of safely cooking a turkey in this manner.... IMHO it's a very entertaing and educational show about cooking called "Good Eats"

Remeber earlier that I said my turkey was a secret weapon that I've used to compete with ... Well it's a bit contraversial because I don't cook it in a smoker(full term) or on a grill and alot folks bitch and moan that it shouldn't be included... My thoughts are if your cooking it over a fire then it's BBQ!!!

So here we are with a few very entertaining saftey vids on how to fry a turkey.... It'll be round Friday before I can up some pics of the prep work for mine and all the extra stuff I do for mine...

*** E2A: I don't get into building the saftey harness contraption he's got, but I think it look pretty cool :stoned:, and I do feel that for the most part the things he points out in the videos are important factors to consider ***

Also don't try to fry one that is over 4.5 lbs the cooking time will bee too long and it will cause most of the meat to turn into what I call a "bone dry" texture and it defeats the purpose of frying it...

Edited by podgy

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Oh man, Podgy, that pork is making me all moist, bring on that big bird :stoned:

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I don't have much of a choice... My parents insist that I cook one for turkey day every year.... When its cooked I'll cut the breast off the bird and then slice it against the grain of the meat... Why do that instead of slicing it right off the bird??? You'll see my friends... you'll see :stoned:

I inject un cooked sausage into the breast before frying, so when I cut it that way you get a medailion of breast meat with ground sausage in the middle.... It's almost pornographic...

I.D.K. which pork product I lust after more sausage or bacon (real bacon none of that oscar mayer bull lol ) ... believe it or not i'm 5'10" and only weigh a buck fifty :puke:

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I really enjoyed those videos, thanks! I've been wanting to know how to do that for a while.

I enjoy BBQ a lot. I've always gone a little bit extra and going to NYC the few times i've been has given me a real taste for meat cooking! I love BBQing any time of the year, winter is great, really. I bought a rotisserie BBQ last year and that was fun - two legs of lamb in one go! But it wasn't very well built at all. I've done some wet steaming with a pan of beer on the grill, hood over the chicken on the other side - that's nice.

Beer can chicken too, that's good.

I've tried to find a smoker that isn't loads of money - cause my grill is a brick one. Bit shit really. Barely works and it could be so much better. I might buy another one. Go to the US and they have those hoofus massive steel ones which look ace and are not that expensive. Plus, like those vids, you can wonder into a store and find turkey fryers!! I've searched for a big outdoor flame for making paella, with not much luck.

My friend sent me some 'Tenderizer' from NY which needs injecting into the meat. Sounds great man! I also want to try BBQing Coke-Soaked Meat .

If anyone knows a good BBQ outlet in the UK, do let me know!

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How bout yah Keye ... Would reccomend looking into a "grill dome" or a "green egg" They can be a bit pricey, but they are worth every penny :unsure: Failing that I'd find myself a 50 gallon steel drum and build my own... O good smoker is pretty easy to build if you have the right tools... Or even better friends with the right tools...

If your gonna marinate in coke-a-cola (spelling it out cause I don't want anyone getting the wrong/expensive idea :naughty:) I would reserve it for cuts that are fatty, and require extended cooking times... Beef Brisket/Butts/Hams/Ribs/ & even Pot Roast type cuts (lol)... But I wouldn't do it with a cut like a sirlon/filet/ or even a rib-eye... Also wild game is great quail/pheasant/dove, and most cuts of vineson it tames that flavour down a bit :rofl:

Good Eats has got to be one of my most favorite cooking shows... That host can explain the everything involved regarding what ever is being cooked, and he breaks it down into the chemical reactions that occur, and does it in a way that can be understood by the average bear...

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Also need to correct a statment I made about the weight of a turkey

Also don't try to fry one that is over 4.5 lbs the cooking time will bee too long and it will cause most of the meat to turn into what I call a "bone dry" texture and it defeats the purpose of frying it...

Nope that's waayy off... dunno what was bouncing around in my skull yesterday when I typed that :unsure::naughty:

You don't want to do a turkey thats over 20 pounds thawed and prepped... stick with a 15 pounder and it'll be perfect everytime lol

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Aww this's just an ace thread podgy. Good info and tasty looking stuff all here. :yep:

Think I'm gonna have to wait till summer before getting stuck in to deep frying turkeys mind, might go down the butchers and see if hes got owt special this afternoon though.

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Thanks SC :rofl: It's all good when the grill is lit a "fat hawg leg" (not to be confused with BBQ lol redneck slang for a spliff) hanging off my lip... nothing beats it IMHO.. well almost nothing...

E2A: bout to hit the store and pic up some peanut oil and go get my gear so I can get this bird ready for its bath...

Edited by podgy

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Been enjoying some nice pork recently (couldn't type that without sounding camp), so damn tasty when done right. My second favourite kind of joint.

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its a shame that we dont really see whole birds being deep fried much over here. its a cooking revolution that needs to happen, frankly.

i dont eat pork myself but we get a meat delivery which contains it occassionally so the old mans gonna be well happy when i start bustin out these moves in the kitchen! in fact theres a rack of ribs in the freezer thats headed straight for some bbq marinade goodness thanks to this thread!

cheers podgy :(

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