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Well the weather last week was amazing, so decided to have few friends round on yesterday afternoon for the first proper bbq of the year.
Ended up with 10. Which is a nice social gathering without me having to work too hard to feed them :-)
Weather did not cooperate so we ate indoors. Today it's back to being sunny and fabulous - can't win them all
Didn't take any pics of the cook - but nothing new, so if you want to see what the outlaw looks like with food in - go through my back threads :-)
Table setup:
Top left garlic bread. Potato salad with smoked sausage below that, coleslaw below that and an impromptu blackjack style bbq sauce next to the chafing dish.
Basically wanted to see how quick I could whip up a decent bbq sauce - turns out pretty much bang on 20 minutes :-)
Started with a couple of tablespoons of caramelised onions in a jar:
Cooked that up for a couple of minutes with some garlic paste (1 large chineese clove of garlic processed with me french ceramic garlic grater plate)
Brilliant bit of kit.
Then I added about 2/3 can of coors light (I'll cook with it but can't bring myself to drink the stuff lol)
Then I added a decent amount of ketchup, then 2 good tsps/blobs of black treacle. A little vanilla sugar and about 1/2 tsp chinese five spice mix.
Cooked it for about 10 minutes added worcestershire sauce to taste and job well and truly done :-)
Damn good stuff too.
Ribs were presliced and marinated overnight in a basic terayaki sauce: equal amounts of orange juice and ketchup to 1/2 soy sauce and a good few glugs of worcestershire sauce. I also added a little cure #1 - for this kind of thing I go for about 1/2 strength. And a good squeeze of maple syrup. Well i say maple syrup, these days I actually use lyles maple flavoured golden syrup.
It's 1/4 the price of actual maple syrup, about 3 times thicker and has a stronger maple flavour.
Ribs were then cage cooked for about 2.5 hours at 275, basted with the marinade each time I turned the cage, then spread over the 2 racks that form the initial 'cage' and finished off above the coals. You don't generally get pullback till the last stage. The preslicing and over night marinading gives a different product to cooking whole racks with a rub. Just as good - but different :-)
Chicken was boned out drumsticks - haven't cooked a drumstick with the bone in since gunslinger showed us how to de-bone them :-)
marinated overnight in a chineesey style marinade. Ginger paste, soy sauce, garlic and some other stuff i can't remember. Smoked for about 2 hours.
sausages were bacon bangers.
The salmon was some steaks 'cured' overnight with seasalt, brown sugar and dill tips 3:2:1 ratio. and had honey drizzled over as well before being clingfilmed, popped into a ziplock bag and fridged. It was then cubed and marinated with balsamic vinegar and maple syrup 50:50 mix for about an hour before cooking. Before being stuck on kebabs and flash cooked. Seriously, because it's salt cured this stuff cooks super fast !
The haloumi (not home made - trying that tonight) was sliced, lightly coated with ketchup and then liberally sprinkled with blues 'n' cues bbq rub. You then grill it - I use a nonstick silicon mesh sheet - till it's brown both sides or it's time to eat (lol)
Damn good cheese !
The potato salad was brought by a friend and I bought the garlic bread (well it's from lidl, made with actual butter and garlic and is stupidly cheap and very tasty).
And that was my first decent bbq of 2012.
So this is just my basic bbq - any of you guys ever make it over, I'll be sure to push the boat out a bit
Ended up with 10. Which is a nice social gathering without me having to work too hard to feed them :-)
Weather did not cooperate so we ate indoors. Today it's back to being sunny and fabulous - can't win them all
Didn't take any pics of the cook - but nothing new, so if you want to see what the outlaw looks like with food in - go through my back threads :-)
Table setup:
Top left garlic bread. Potato salad with smoked sausage below that, coleslaw below that and an impromptu blackjack style bbq sauce next to the chafing dish.
Basically wanted to see how quick I could whip up a decent bbq sauce - turns out pretty much bang on 20 minutes :-)
Started with a couple of tablespoons of caramelised onions in a jar:
Cooked that up for a couple of minutes with some garlic paste (1 large chineese clove of garlic processed with me french ceramic garlic grater plate)
Brilliant bit of kit.
Then I added about 2/3 can of coors light (I'll cook with it but can't bring myself to drink the stuff lol)
Then I added a decent amount of ketchup, then 2 good tsps/blobs of black treacle. A little vanilla sugar and about 1/2 tsp chinese five spice mix.
Cooked it for about 10 minutes added worcestershire sauce to taste and job well and truly done :-)
Damn good stuff too.
Ribs were presliced and marinated overnight in a basic terayaki sauce: equal amounts of orange juice and ketchup to 1/2 soy sauce and a good few glugs of worcestershire sauce. I also added a little cure #1 - for this kind of thing I go for about 1/2 strength. And a good squeeze of maple syrup. Well i say maple syrup, these days I actually use lyles maple flavoured golden syrup.
It's 1/4 the price of actual maple syrup, about 3 times thicker and has a stronger maple flavour.
Ribs were then cage cooked for about 2.5 hours at 275, basted with the marinade each time I turned the cage, then spread over the 2 racks that form the initial 'cage' and finished off above the coals. You don't generally get pullback till the last stage. The preslicing and over night marinading gives a different product to cooking whole racks with a rub. Just as good - but different :-)
Chicken was boned out drumsticks - haven't cooked a drumstick with the bone in since gunslinger showed us how to de-bone them :-)
marinated overnight in a chineesey style marinade. Ginger paste, soy sauce, garlic and some other stuff i can't remember. Smoked for about 2 hours.
sausages were bacon bangers.
The salmon was some steaks 'cured' overnight with seasalt, brown sugar and dill tips 3:2:1 ratio. and had honey drizzled over as well before being clingfilmed, popped into a ziplock bag and fridged. It was then cubed and marinated with balsamic vinegar and maple syrup 50:50 mix for about an hour before cooking. Before being stuck on kebabs and flash cooked. Seriously, because it's salt cured this stuff cooks super fast !
The haloumi (not home made - trying that tonight) was sliced, lightly coated with ketchup and then liberally sprinkled with blues 'n' cues bbq rub. You then grill it - I use a nonstick silicon mesh sheet - till it's brown both sides or it's time to eat (lol)
Damn good cheese !
The potato salad was brought by a friend and I bought the garlic bread (well it's from lidl, made with actual butter and garlic and is stupidly cheap and very tasty).
And that was my first decent bbq of 2012.
So this is just my basic bbq - any of you guys ever make it over, I'll be sure to push the boat out a bit
The ribs look fabulous and I'd eat everything except the salmon. 
Too strong for my taste buds.
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