Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you: No adverts like this in the forums anymore. Times and dates in your local timezone. Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance. Email notifications for threads you want to watch closely. Being a part of the oldest wargaming community on the net. If you are already a member then feel free to login now.

Of course, the wood that is sold as firewood here has all kinds of nasty preservatives in it that would feth up food cooked over it.

And before you say go chop your own, next to nobody here is that smart

Gather oak wood but....no charcoal in UK...no way

Oh there is loads of charcoal, it is what everyone uses as we can't really use wood.

Oak wood isn't particularly easy to come by to be honest...

Frazzled wrote:You're still part of the team (if you use charcoal of course).

Thank you! I can't believe people choose gas over charcoal...just boggles my mind

How much does a bag of Kingsford coal go for there?

I have no idea if that is even sold here, I just pick up whatever is at the nearest supermarket about half an hour before the barbecue starts (any earlier and the weather will change).

I just pick up whatever is at the nearest supermarket about half an hour before the barbecue starts (any earlier and the weather will change).

That doesn't sound right. Grilling takes planning and not done on the fly

Helpful video to help YOU become a grilling master

See I can never afford lighter fluid so I just use vodka or white spirit... The rest of the video was pretty much what I do normally anyway.

BTW planned grilling does not work with out weather

Two words: Brisket tacos.

Cannerus_The_Unbearable wrote:Two words: Brisket tacos.

Two more words : Gimme some.
I love Tex/Mex that incorporates BBQ into the recipe...so good.

corpsesarefun wrote:I hate it when this thread pops up.

I want to try real american barbeque so much

Define "real American barbecue"
There's a few different kinds, like Texas, Chicago, St Louis. Those are just the versions I do at home. I live in the southwest, and before that in Coastal Georgia. I've been grilling year round for years.

Anything that isn't a brirish one where it starts outside, goes to shivering around the barbecue and then moves inside and becomes grilled. All due to the fact that whenever you try to barbecue the weather turns on you.

Nom

Anything that isn't a brirish one where it starts outside, goes to shivering around the barbecue and then moves inside and becomes grilled. All due to the fact that whenever you try to barbecue the weather turns on you.

The grill master is never scared of water. Your not going to melt. If your grilling in the rain just get an parka on, if its cold get closer to the grill or sig other, you won't be standing out in the rain by yourself because your buddies be there helping. Its camaderie time when grilling.

Do you have this in Britain? It's a link not a picture, sorry.
http://www.mccormick.com/Products/GrillMates/Dry-Rubs/Grill-Mates-Pork-Rub.aspx

Jihadin wrote:

Anything that isn't a brirish one where it starts outside, goes to shivering around the barbecue and then moves inside and becomes grilled. All due to the fact that whenever you try to barbecue the weather turns on you.

The grill master is never scared of water. Your not going to melt. If your grilling in the rain just get an parka on, if its cold get closer to the grill or sig other, you won't be standing out in the rain by yourself because your buddies be there helping. Its camaderie time when grilling.

Let's be fair last time I had a BBQ I was twelve, over six years ago. I was no grill master. I don't think i'd actually know how to use one atm. :/

Nom

Femme-Joker asks: What's your favorite cut of beef for BBQ?

Heh. It makes a pretty big difference, because certain areas really make for better long cooking than others....

Mel......sometimes I worry about your husband...

Or wife

Melissia wrote:

Femme-Joker asks: What's your favorite cut of beef for BBQ?

Heh. It makes a pretty big difference, because certain areas really make for better long cooking than others....

Sirloin or Porterhouse ( aged and marinated) for beef.
Ribs for pork.

Being from New Hampshire I scoff at the idea of "BBQ Weather." The colder and snowier it is, the stronger my resolve.

That said, I've been somewhat obsessed with jerk seasoning on chicken and steaks. I am approaching maximum deliciousness.

corpsesarefun wrote:We have plenty of meat but to us a barbeque is an outside grill.

All the smoking, slow cooking, flame roasting and whatnot is lost on us.

I'm from the UK, (Scotland, specifically)
At home we BBQ all the time.
Weather is not a factor to me.
It might be lost on you, but don't lump everyone else in with your inadequacy.

marv335 wrote:

corpsesarefun wrote:We have plenty of meat but to us a barbeque is an outside grill.

All the smoking, slow cooking, flame roasting and whatnot is lost on us.

I'm from the UK, (Scotland, specifically)
At home we BBQ all the time.
Weather is not a factor to me.
It might be lost on you, but don't lump everyone else in with your inadequacy.

You successfully barbecue at the same level of quantity and quality as an american barbecue in scotland?

I commend you.

I don't BBQ.

Burning meat over an outside fire is what our knuckle dragging ancestors did (and by the sounds of it, for some of us, those days were closer than for others).

I have a modern kitchen, with airconditioning. More than adequate for burning meat INDOORS (closer to the beer, too) and other more normal cooking.

And no flies.

Why would I want to go outside?

chromedog wrote:I don't BBQ.

Burning meat over an outside fire is what our knuckle dragging ancestors did (and by the sounds of it, for some of us, those days were closer than for others).

I have a modern kitchen, with airconditioning. More than adequate for burning meat INDOORS (closer to the beer, too) and other more normal cooking.

And no flies.

Why would I want to go outside?

Depends on how good your ventilation is for removing the smoke used to flavor the meat.


Automatically Appended Next Post:

Jihadin wrote:Mel......sometimes I worry about your husband...

I should dress as femmejoker next year for halloween... dunno why I didn't think of it this time.

Oh right, too much work and I'm too old for halloween...

FITZZ wrote:

Cannerus_The_Unbearable wrote:Two words: Brisket tacos.

Two more words : Gimme some.
I love Tex/Mex that incorporates BBQ into the recipe...so good.

Deerbque Tacos. I would have taken a picture, but alas, I ate them all before I could.....

Jihadin wrote:

The trick is getting that puppy lit (ok someteimes the truck is not being carried off but hey priorities)

Truck a bit easy to secure with the grill bolted down on the tail gate. As for liting it....flare works great. Then wait for a cow to come by.....

Respect.

bah, now i want to go to the bbq place near my house for lunch
place has been going since '78, fresh hickory smoked deliciousness every day of the week

I have to say I am not a fan of BBQs. Please don't hate its the carcoal taste I have problems with. Using a Cadac is much better, no charcoal.

I adore the taste of char grilled foods and smoke.

Whats a cadac?