Beezerk
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Corn on the Cob, Boil for about 6 minutes then throw on the BBQ to char it a wee bit, then lather in butter, then more butter
Mexican street corn
I cheat with a blowtorch to char it
All things BBQ and Braai
- Thread starter Beezerk
- Start date
Mexican street corn
I cheat with a blowtorch to char it
Yes, you can't go wrong with some Bbq corn on the cob, but we don't boil it, just straight on.Corn on the Cob, Boil for about 6 minutes then throw on the BBQ to char it a wee bit, then lather in butter, then more butter
Beezerk
Money List Winner
Don’t shoot me but no photos, the food was so good we just lashed it down straight away 
Did the ribs Johnny Trigg style, Irn Bru and Boo Tal rubs open for just over 2 hours, then wrapped for 2 more hours upside down in butter, honey, light brown sugar and some more rub, didn’t open back up after as they were falling off the bone so I just let them rest in the juices
Made a to die for spicy Mac and cheese which went so well with the intensity of the ribs.
I appreciate falling off the bone ribs isn’t generally the way but wow, these were soooooo good
Did the ribs Johnny Trigg style, Irn Bru and Boo Tal rubs open for just over 2 hours, then wrapped for 2 more hours upside down in butter, honey, light brown sugar and some more rub, didn’t open back up after as they were falling off the bone so I just let them rest in the juices
Made a to die for spicy Mac and cheese which went so well with the intensity of the ribs.
I appreciate falling off the bone ribs isn’t generally the way but wow, these were soooooo good
Beezerk
Money List Winner
Beef short ribs, been on the bbq at around 110c since about 8.30 am until 2 ish, finished boated in the stock and covered in foil for a couple of hours. Just pulled them out and they’re probing like butter
Going to slice off the meat and put it in a chilli
Going to slice off the meat and put it in a chilli
Beef short ribs, been on the bbq at around 110c since about 8.30 am until 2 ish, finished boated in the stock and covered in foil for a couple of hours. Just pulled them out and they’re probing like butter
Going to slice off the meat and put it in a chilli
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I’ll be over soon- they look awesome
Fade and Die
Medal Winner
Beef short ribs, been on the bbq at around 110c since about 8.30 am until 2 ish, finished boated in the stock and covered in foil for a couple of hours. Just pulled them out and they’re probing like butter
Going to slice off the meat and put it in a chilli
View attachment 46527View attachment 46528View attachment 46529
They look terrific mate, that method looks spot on…I did beef short ribs last Sunday in the oven, followed a Gordon Ramsey video, reduced a bottle of wine by half, nice strong beef stock, browned the ribs and cooked in the liquor for 3 hours. They turned out beautifully soft but had far too much fat in them. Felt like eating blubber.
Beezerk
Money List Winner
They look terrific mate, that method looks spot on…I did beef short ribs last Sunday in the oven, followed a Gordon Ramsey video, reduced a bottle of wine by half, nice strong beef stock, browned the ribs and cooked in the liquor for 3 hours. They turned out beautifully soft but had far too much fat in them. Felt like eating blubber.
I trimmed off all the fat on top and the silverskin, as I was cooking it at a low temp I want sure if the fat would melt down. Finishing in some sort of liquid is definitely a winner, I do it with cheap cuts of brisket as well
Beezerk
Money List Winner
Quick one, I’m making Mac and cheese tomorrow (spicy one with chopped chillis in) for a group of us, would you add bacon bits yay or nay?
D
Deleted member 29109
Guest
Yes. I like to fry some mini cubes of chorizo and put them in M&C
Beezerk
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GreiginFife
Money List Winner
I'm with BiM on this one. Bacon bits sometime overpower everything and that's all you taste.
Keep it spicy with chorizo to compliment the chillis
Beezerk
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I'm with BiM on this one. Bacon bits sometime overpower everything and that's all you taste.
Keep it spicy with chorizo to compliment the chillis
Sold
D
Deleted member 29109
Guest
Sold
Get a spicy chorizo and you don’t need the chilli
Beezerk
Money List Winner
Beezerk
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A friend bought one last year, they love it. Took some getting used to (fire would go out now and again) but that was pilot error. If I already didn't own three bbq's
I'd certainly be looking to get one I have heard horror stories on Facebook about some turning up with broken ceramic but Aldi were really good with getting a replacement out.
Fade and Die
Medal Winner
Had one for two years now, for the price I cannot fault it, It’s not as big as the more expensive ones but with practice you can cook all sorts. Low and slow is my fave but it also works great as a normal bbq.
One word of caution, the thing weighs a ton, don’t try to lift it on your own!
Beezerk
Money List Winner
A friend got the one from Costco, more expensive but it’s bigger than the Aldi one and very well built.
williamalex1
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Tashyboy
Please don’t ask to see my tatts 👍
Was looking through me photos on ipad the other day ( the one with me in crocs and speedos). Came across a load of old photos of me doing Ribs, lasagna, pizza in the pizza oven. It’s getting hammered this summer.
