Bristol Rob Posted April 18, 2022 Report Share Posted April 18, 2022 Probably too quick off the mark with this, given that there is still plenty of time for cold/bad weather but I declare BARBECUE SEASON IS ON. What are you go to barbecue delights? What recipes have you perfected for cooking on charcoal (or gas), and what has surprised you as working better than it should? Unsurprisingly, I have spent large parts of this weekend eating barbecued food. Winners includes - camembert grilled in its little wooden tub until melted and then attacked by greedy people holding breadsticks. Naga wings (if you don't have any, get some Mr Naga pickle), guaranteed to make children cry. And finally sea bass (whole) stuffed with jerk seasoning. And, if you leave the head on, kids won't go near it. 5 Quote Link to comment Share on other sites More sharing options...
Rob k Posted April 18, 2022 Report Share Posted April 18, 2022 Banana wrapped in bacon 2 Quote Link to comment Share on other sites More sharing options...
spudski Posted April 18, 2022 Report Share Posted April 18, 2022 I trump your BBQ with a pizza oven ...two whole legs of lamb slow cooked for five hours. Base of red onions, lemons, kalamata olives, thyme, garlic bulbs, rosemary, tomatoes, feta, waxy spuds. Lamb pierced with rosemary, garlic and anchovy. Flat breads hand made and cooked in oven ..with salad, tzaziki and homous. Nom nom. That was Saturday. Sunday was baked fish and squid and Greek salad. Best investment I've ever made. 1 Quote Link to comment Share on other sites More sharing options...
TonyTonyTony Posted April 18, 2022 Report Share Posted April 18, 2022 25 minutes ago, spudski said: I trump your BBQ with a pizza oven ...two whole legs of lamb slow cooked for five hours. Base of red onions, lemons, kalamata olives, thyme, garlic bulbs, rosemary, tomatoes, feta, waxy spuds. Lamb pierced with rosemary, garlic and anchovy. Flat breads hand made and cooked in oven ..with salad, tzaziki and homous. Nom nom. That was Saturday. Sunday was baked fish and squid and Greek salad. Best investment I've ever made. How do you slow cook in a pizza oven? The whole point of a pizza oven is very high temperatures to cook food quickly. Quote Link to comment Share on other sites More sharing options...
spudski Posted April 18, 2022 Report Share Posted April 18, 2022 23 minutes ago, TonyTonyTony said: How do you slow cook in a pizza oven? The whole point of a pizza oven is very high temperatures to cook food quickly. You'll be surprised what you can do in a pizza oven. It goes back centuries. Slow and fast cooked. Same as a modern oven. You've just got to control the heat with embers. Yes it's more hands on, but it's fun with a cold one in your and and friends around. Same oven has cooked pizza in 4 minutes. It's all about temp, wood, embers, placement etc 1 Quote Link to comment Share on other sites More sharing options...
The Saturday Boy Posted April 18, 2022 Report Share Posted April 18, 2022 Isn't that a line of blokes waiting to get the hair cut? Quote Link to comment Share on other sites More sharing options...
CyderInACan Posted April 19, 2022 Report Share Posted April 19, 2022 12 hours ago, spudski said: I trump your BBQ with a pizza oven ...two whole legs of lamb slow cooked for five hours. Base of red onions, lemons, kalamata olives, thyme, garlic bulbs, rosemary, tomatoes, feta, waxy spuds. Lamb pierced with rosemary, garlic and anchovy. Flat breads hand made and cooked in oven ..with salad, tzaziki and homous. Nom nom. That was Saturday. Sunday was baked fish and squid and Greek salad. Best investment I've ever made. Hmmm I've long assumed a Pizza Oven was a bit of a one-trick-pony. Maybe I was hasty in that assumption! Quote Link to comment Share on other sites More sharing options...
spudski Posted April 19, 2022 Report Share Posted April 19, 2022 6 minutes ago, CyderInACan said: Hmmm I've long assumed a Pizza Oven was a bit of a one-trick-pony. Maybe I was hasty in that assumption! You can cook pretty much anything in them. They are basically an oven. Pre gas and electric. In this country, people cooked in bread ovens. Same principle. They used to and still do cook whole roast pigs in them. Worth the investment if you like cooking al fresco. 1 Quote Link to comment Share on other sites More sharing options...
Bristol Rob Posted April 19, 2022 Author Report Share Posted April 19, 2022 11 hours ago, spudski said: You'll be surprised what you can do in a pizza oven. It goes back centuries. Slow and fast cooked. Same as a modern oven. You've just got to control the heat with embers. Yes it's more hands on, but it's fun with a cold one in your and and friends around. Same oven has cooked pizza in 4 minutes. It's all about temp, wood, embers, placement etc Ahh.. but you cook your flat breads in the oven. I built a tandoor oven. 1 3 Quote Link to comment Share on other sites More sharing options...
CyderInACan Posted April 19, 2022 Report Share Posted April 19, 2022 3 minutes ago, Bristol Rob said: Ahh.. but you cook your flat breads in the oven. I built a tandoor oven. Were those trainers white before you spilled a load of spice on them? 4 Quote Link to comment Share on other sites More sharing options...
Bristol Rob Posted April 19, 2022 Author Report Share Posted April 19, 2022 Just now, CyderInACan said: Were those trainers white before you spilled a load of spice on them? Oi! They me tumeric daps, mind! (Have to be honest, never noticed my toes in the snap when I posted that!) 2 1 Quote Link to comment Share on other sites More sharing options...
spudski Posted April 19, 2022 Report Share Posted April 19, 2022 9 minutes ago, Bristol Rob said: Ahh.. but you cook your flat breads in the oven. I built a tandoor oven. I like it Quote Link to comment Share on other sites More sharing options...
Bristol Rob Posted April 19, 2022 Author Report Share Posted April 19, 2022 10 minutes ago, spudski said: I like it Absolute piece of wee-wee to make. If anything, I should have built a larger one. 1 Quote Link to comment Share on other sites More sharing options...
PHILINFRANCE Posted April 19, 2022 Report Share Posted April 19, 2022 21 hours ago, Bristol Rob said: Probably too quick off the mark with this, given that there is still plenty of time for cold/bad weather but I declare BARBECUE SEASON IS ON. Winners includes - camembert grilled in its little wooden tub until melted and then attacked by greedy people holding breadsticks. And finally sea bass (whole) stuffed with jerk seasoning. And, if you leave the head on, kids won't go near it. We occasionally have grilled Camembert, but never tried it in its original box. Out of interest, is your Sea Bass fresh, is it line caught or farmed and how much does it cost? I ask, as our local wet fish monger has recently had some fantastic deals on farmed sea bass, from Greece I think, selling at approximately £6/kilo. Very good value and taste wonderful panfried simply with salt, pepper and lemon. Quote Link to comment Share on other sites More sharing options...
Bristol Rob Posted April 19, 2022 Author Report Share Posted April 19, 2022 (edited) 3 minutes ago, PHILINFRANCE said: We occasionally have grilled Camembert, but never tried it in its original box. Out of interest, is your Sea Bass fresh, is it line caught or farmed and how much does it cost? I ask, as our local wet fish monger has recently had some fantastic deals on farmed sea bass, from Greece I think, selling at approximately £6/kilo. Very good value and taste wonderful panfried simply with salt, pepper and lemon. It was a bit of an afterthought doing fish, happened to be walking past the fish counter in Tesco, so just picked up two whole sea bass, I didn't check the origin (the two fish cost seven quid). Usually use the fishmongers on Gloucester Road, they are more expensive but they carry a lot more variety. Edited April 19, 2022 by Bristol Rob Quote Link to comment Share on other sites More sharing options...
Bristol Rob Posted April 19, 2022 Author Report Share Posted April 19, 2022 4 minutes ago, PHILINFRANCE said: We occasionally have grilled Camembert, but never tried it in its original box. Out of interest, is your Sea Bass fresh, is it line caught or farmed and how much does it cost? I ask, as our local wet fish monger has recently had some fantastic deals on farmed sea bass, from Greece I think, selling at approximately £6/kilo. Very good value and taste wonderful panfried simply with salt, pepper and lemon. Thing with the cheese, either soak the box first so it doesn't burn, or wrap it in foil. No need to keep it in the box - just one less thing to wash up! Wait till it is a melty dish of cheesy goodness and then attack it with bread. Quote Link to comment Share on other sites More sharing options...
spudski Posted April 19, 2022 Report Share Posted April 19, 2022 5 minutes ago, Bristol Rob said: Thing with the cheese, either soak the box first so it doesn't burn, or wrap it in foil. No need to keep it in the box - just one less thing to wash up! Wait till it is a melty dish of cheesy goodness and then attack it with bread. When I do baked camembert I fork it all over, place garlic in the holes and rosemary. Then pour white wine over it. Let it soak in the holes. I put foil around it to stop it burning. Tastes great. Like you say...cheesy goodness. 1 Quote Link to comment Share on other sites More sharing options...
Bristol Rob Posted April 19, 2022 Author Report Share Posted April 19, 2022 11 minutes ago, spudski said: When I do baked camembert I fork it all over, place garlic in the holes and rosemary. Then pour white wine over it. Let it soak in the holes. I put foil around it to stop it burning. Tastes great. Like you say...cheesy goodness. Hadn't considered jazzing it up. That sounds interesting. 1 Quote Link to comment Share on other sites More sharing options...
PHILINFRANCE Posted April 19, 2022 Report Share Posted April 19, 2022 35 minutes ago, Bristol Rob said: It was a bit of an afterthought doing fish, happened to be walking past the fish counter in Tesco, so just picked up two whole sea bass, I didn't check the origin (the two fish cost seven quid). Usually use the fishmongers on Gloucester Road, they are more expensive but they carry a lot more variety. At that price, I should imagine they were farmed, but still good value, given a medium sized sea bass is around 1lb in weight. Quote Link to comment Share on other sites More sharing options...
TonyTonyTony Posted April 19, 2022 Report Share Posted April 19, 2022 Nduja. This summer I plan to cover most things in Nduja. I did a monkfish tail steamed in foil on the BBQ with an Nduja butter. One of the best 3 Quote Link to comment Share on other sites More sharing options...
Bristol Rob Posted April 19, 2022 Author Report Share Posted April 19, 2022 (edited) 23 minutes ago, TonyTonyTony said: Nduja. This summer I plan to cover most things in Nduja. I did a monkfish tail steamed in foil on the BBQ with an Nduja butter. One of the best Didn't realise the bloke from Massive Attack had branched out in to dairy farming. Like that bloke from Blur, only more authentic with a west country twist. Edited April 19, 2022 by Bristol Rob 2 Quote Link to comment Share on other sites More sharing options...
TonyTonyTony Posted April 19, 2022 Report Share Posted April 19, 2022 12 minutes ago, Bristol Rob said: Didn't realise the bloke from Massive Attack had branched out in to dairy farming. Like that bloke from Blur, only more authentic with a west country twist. Talking of monkfish, if you can get hold of the cheeks skewer them up and they are not too different from scallops. Just a marinade of lemon and olive oil Quote Link to comment Share on other sites More sharing options...
spudski Posted April 19, 2022 Report Share Posted April 19, 2022 42 minutes ago, TonyTonyTony said: Nduja. This summer I plan to cover most things in Nduja. I did a monkfish tail steamed in foil on the BBQ with an Nduja butter. One of the best I use that on pizzas...it's so nice and spicy. 1 Quote Link to comment Share on other sites More sharing options...
TonyTonyTony Posted April 19, 2022 Report Share Posted April 19, 2022 8 minutes ago, spudski said: I use that on pizzas...it's so nice and spicy. Mix it in with mayonnaise, and use it as a dip for tempura'd veg. Nom Quote Link to comment Share on other sites More sharing options...
Selred Posted April 19, 2022 Report Share Posted April 19, 2022 Got some cracking sausages and bacon from the Newton St Loe farm shop last week. Spicy Spanish sausage was great! Quote Link to comment Share on other sites More sharing options...
spudski Posted April 19, 2022 Report Share Posted April 19, 2022 (edited) 35 minutes ago, TonyTonyTony said: Mix it in with mayonnaise, and use it as a dip for tempura'd veg. Nom Now that sounds rather nice. An alternative to my usual go to aioli. I can imagine that would be nice with freshly made Greek style squid. Can I ask where you source your nduja? It's not always readily available. Edited April 19, 2022 by spudski Quote Link to comment Share on other sites More sharing options...
TonyTonyTony Posted April 19, 2022 Report Share Posted April 19, 2022 6 minutes ago, spudski said: Can I ask where you source your nduja? It's not always readily available. You can get it online, in Waitrose but there is a deli at the top of Whiteladies road that normally has it. Divino deli Quote Link to comment Share on other sites More sharing options...
spudski Posted April 19, 2022 Report Share Posted April 19, 2022 2 minutes ago, TonyTonyTony said: You can get it online, in Waitrose but there is a deli at the top of Whiteladies road that normally has it. Divino deli Yes I was hoping not to go down the online route. My local Waitrose has stopped selling it. Cheers for the heads up though. Quote Link to comment Share on other sites More sharing options...
Barrs Court Red Posted April 19, 2022 Report Share Posted April 19, 2022 (edited) This weekends effort. 7 hour smoked pork belly Edited April 19, 2022 by Barrs Court Red 4 2 Quote Link to comment Share on other sites More sharing options...
CyderInACan Posted April 19, 2022 Report Share Posted April 19, 2022 1 hour ago, Barrs Court Red said: This weekends effort. 7 hour smoked pork belly Oh my actual days! Just slow cooked in the BBQ? Quote Link to comment Share on other sites More sharing options...
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