All things BBQ and Braai

Last two days Ave been out in the garden, that flippin pizza oven and Barby i keep looking at is getting hammered this year.
 
DRW said:
Been having bbqs all though this period, gee was it cold last month sitting outside.

Built an oven that looks like a postbox :LOL: and managed to cook a number of items like home made cheese straws, shop bought part cooked ribs, shop bought pizza. Spit roasted duck(a shame but we have to almost fully cook it in an oven inside:() & roasties/sprouts on the barbie. edit whats happenned to the size of these pics:LOL:

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Still learning and trying out different methods of cooking the items slower on the burner.

Wish I could think of a way of controlling the heat to slow cook some of the stuff you are cooking on barbies. :unsure: As the meat looks great.
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Them spuds! ???
 
Just stuck on a shoulder I got from Morissons to make pulled pork for tonight. Had it in a brine overnight, using an A&O rub with a couple of lumps of apple wood, chugging away at 225f. Going to spritz throughout the afternoon but not going to wrap this one.
It will either be tremendous or tremendously bad ?
 
Tashyboy said:
which recipe do you use for pizza dough ?
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I know my proportions for dough so I don’t measure out really

Type OO flour
Sachet of yeast
Salt pinch
Sugar pinch
Olive Oil
Water

Water (warm) in a jug and add sugar and yeast. Do this 30 mins before you start. Start with about 200ml I guess but always go low at this point

I add flour to a bog mixing bowl (enough for 5 pizzas usually) 500g ish I would guess. And mix in the salt (fine). Good glug of olive oil (1 tblsp) and add the yeasted water.

Mix it up. You can tell at this point if you need more water or more flour by how the flour is reacting around the edges. If there is loads lying about then add a LITTLE more water (10ml) and rough mix.

Once you have it right then go at it for about 10 minutes until it’s a lovely spongy elastic thing of beauty. Leave it for an hour. Knock it back and portion up. Roll out and make the pizza.

I use semolina flour on my pizza peel to make sure they slide off easily.
 
Captainron said:
I know my proportions for dough so I don’t measure out really

Type OO flour
Sachet of yeast
Salt pinch
Sugar pinch
Olive Oil
Water

Water (warm) in a jug and add sugar and yeast. Do this 30 mins before you start. Start with about 200ml I guess but always go low at this point

I add flour to a bog mixing bowl (enough for 5 pizzas usually) 500g ish I would guess. And mix in the salt (fine). Good glug of olive oil (1 tblsp) and add the yeasted water.

Mix it up. You can tell at this point if you need more water or more flour by how the flour is reacting around the edges. If there is loads lying about then add a LITTLE more water (10ml) and rough mix.

Once you have it right then go at it for about 10 minutes until it’s a lovely spongy elastic thing of beauty. Leave it for an hour. Knock it back and portion up. Roll out and make the pizza.

I use semolina flour on my pizza peel to make sure they slide off easily.
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Its very similar to what missis T does, I get the 00 flour from Tesco. They were selling them £1 a bag last year so got a few. I had a natter with our Austrian chef at the golf club and talked about some of the pizza dough recipes I had seen. I mentioned a Jamie Oliver one which looked a bit fancy with sugars etc. He mentioned you need a bit of sugar as that’s one of the active ingredients that gets everything going. Every days a school day.
I have a multi fuel fire and got some Larch last year, fortunately it is fantastic on the pizza oven as long as there is no bark on the logs. When I first started I was not getting the oven to anywhere near the temperature it should be. A PP told me to get the flames over the pizza. A night of two later Missis T got the dough right. The Oven was right, and lordy flippin Lordy. Gorgeous Pizza, just don’t overload them.
The semolina flour, i read a piece where not only does it help the sliding on and off of the pizza but it adds to the taste of the Pizza. It certainly does.
 
You guys have seriously sparked my interest in outdoor cooking after seeing the amazing looking dishes you’ve all been showing off on here.

We were going to be buying a bbq anyway shortly but can any of you experts point me in direction of some good set ups that won’t cost the earth? Been looking at some that’s mentioned through the thread and the prices are eye watering for a beginner and especially one in the west of Ireland where it rains nearly every day of the year ?
 
smange said:
You guys have seriously sparked my interest in outdoor cooking after seeing the amazing looking dishes you’ve all been showing off on here.

We were going to be buying a bbq anyway shortly but can any of you experts point me in direction of some good set ups that won’t cost the earth? Been looking at some that’s mentioned through the thread and the prices are eye watering for a beginner and especially one in the west of Ireland where it rains nearly every day of the year ?
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Aldi are selling those green eggs again on 21st March apparently, they are supposed to be excellent and a great place to start as it does about everything. Someone one here mentioned they had one a few pages back, maybe they could give you the low down.
I may pick one up myself, not sure I could hide it from the missus though ??
 
My lad did a brisket for Sunday roast. Now my memory of brisket was like chewing a brick when me mum did it as a kid.
Anyway lad rubbed his rubs on it, seared it, soaked it in apple juice, apples, other bits and bobs and put it in the oven on a cast iron pan low and slow for 5 hours. Left it to rest for an hour or so. Then we ate it.
Sweet mother and Mary. It was so tender and divine. Made me laugh when Missis T was at five on the Richter scale, raised voice “saying you haven’t sliced it up”. He got two forks out of the drawer and just pulled it apart. He made the gravy out of the juices and it was to die for.
Bottom line, he said “ we can do that in the Pizza oven”.
Boom.
So when the Covid and weather are better am off to “Mainstream foods“ in Derbyshire for me meats.
 
Beezerk said:
Aldi are selling those green eggs again on 21st March apparently, they are supposed to be excellent and a great place to start as it does about everything. Someone one here mentioned they had one a few pages back, maybe they could give you the low down.
I may pick one up myself, not sure I could hide it from the missus though ??
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next time your down in Huthwaite you could bring us a cooked Joint ??
 
Beezerk said:
Wow impressive, beats my 2 x huge racks of baby back ribs from Morissons for about £7 ?
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I had to restrain myself from getting one which was twice the size.

The plan is to reverse sear, then accompany with some hassle back potatoes, corn on the cob, asparagus wrapped in Parma ham and a creamy mushroom sauce.

I did nearly pick up some ribs, but the wife isn’t really a fan and can be a bit awkward eating finger food with the baby needing constant attention
 
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