British BBQ Society Forums

Hi everyone,

I've been searching long and hard on the net for tips and tricks about BBQ and it's wonderful to find a forum here in the UK.

First off, I'm a beginner. I've only been bbq'ing for three summers, and like most working parents I just don't get the time I would like with the family nor in doing the things I would like to explore for myself. Having said that I have had some BBQ successes, but also the odd major fail

The first summer, two years ago, we bought the Weber charcoal 57cm. So we invited the sister in law and her family round- how hard could it be? On that day we all discovered that bone-in full chicken leg smothered in BBQ sauce cooked directly over the coals = black chicken

I think I've improved a little since then, but I'm really looking forward to swapping stories and tips and trick with you chaps in the future.

Damo, if you've not done this already, get some time with a cuppa or brew, notepad & pencil then look through the forum at topics that interest you. When there is a point you want qualifying then make a note of it. When you have read all the topics that you think are relevant, search the forum using the search button at the top of the page whatever you have left as questions then post away and we'll do our best to answer them

You've already passed the first hurdle by ealisning it ain't always as easy as it looks

Welcome to the forum whereabouts in the North West are you

Welcome, yes we all have had BBQ disasters, and how we laughed! You will get all the advice you need here, from very experienced people, not me of course, have fun.

Alreet

Damo wrote:Hi everyone,

I've been searching long and hard on the net for tips and tricks about BBQ and it's wonderful to find a forum here in the UK.

First off, I'm a beginner. I've only been bbq'ing for three summers, and like most working parents I just don't get the time I would like with the family nor in doing the things I would like to explore for myself. Having said that I have had some BBQ successes, but also the odd major fail

The first summer, two years ago, we bought the Weber charcoal 57cm. So we invited the sister in law and her family round- how hard could it be? On that day we all discovered that bone-in full chicken leg smothered in BBQ sauce cooked directly over the coals = black chicken


I think I've improved a little since then, but I'm really looking forward to swapping stories and tips and trick with you chaps in the future.

I think if anyone on here who say that they haven't suffered the same would be liars. All the part of the learning process fella. Any help, just ask. That's what this forum is all about.

Happy cooking

Eddie

Thanks for all your kind replies, I really appreciate it

And I'm so sorry for not getting back to you earlier- Recently I've been working till gone seven, get home near eight and have been working weekends too. But i know many of us are like me in having to do this- long hours we dont like doing, but it houses our family and puts food on the table With a baby girl and a little boy, I'm very lucky to have such a great misses if I'm honest. So BBQ isn't always at the top of my priorities. I'm very sorry if I don't manage to get back to you chaps as soon as I would like.

Saturday night I tend to stay up late, and Mrs. Damo let's me have a lie-in Sunday morning, so here I am

After the black chicken disaster, I had it in my mind that the Weber kettle was rubbish- how can such an expensive charcoal BBQ not have a grate you can raise and lower, when a 30 quid job from homebase has this?
I tried to cook steak on it, since that's just what you do on a BBQ, or so it seemed. And it was ok, not great, but ok. But I wasn't a fan of steak anyway- my parents always had their steak well done, and hence so did I. If steak was a sport, then it seemed to me that well done steak was like a nice and pleasant game of snooker, whilst medium rare was akin to some sort of extreme sport like jumping out of a plane whilst using your underpants as a parachute.

A couple of days before I opened this thread, I think I finally cracked steak.

A bit of background, we got the Weber e310 Spirit gas BBQ last year at the end of August, the missus found it for 300 quid at B&Q. She knew I'd been complaining about the Weber kettle- it's the tool, not the bloke (me) who's holding the tool that's at fault, at least that what I said

So I got an 8oz sirloin steak from ASDA- don't laugh, it was only four quid but thick enough, about an inch, but not too thick that I needed to use indirect heat. I preheated the weber 310 to 'bloody hot, thermometer at max,' over fifteen mins, opened the lid, stuck it on then closed the lid. 45 secs. Open lid. Rotate 45 degrees, close lid, another 1 min 15 secs. Open lid, turned over, close lid. 2 mins. Remove then rest for five mins. By far the best steak I have ever had And probably the first one I have truly enjoyed. Succulent, juicy, delicious. Tried ribeye steak the next day- even better- in fact much much better- Mrs Damo looked sceptical, but on trying said "delicious, melts in your mouth".

I now love steak!

Last year, I took my family for a meal at a pub/restaurant which claims they grilled stuff over a proper grill. And it's pretty good to be honest, for that sort of thing- burgers are defo flame grilled, as are steaks and grilled chicken. I got my lad, not three year old at the time, sliced steak on fajita and he loved it. But I got ribs. Now I had never had proper ribs before, and after eating the ribs I was convinced that I still hadn't had proper ribs- they may have been finished over the grill but they must have been boiled or something beforehand. But my little lad LOVED the ribs

So I tried to reproduce them at home. Got a rack or two of baby backs from Costco and tried the Weber blokes method of wrapping in foil and placing over direct heat for an hour in the gas grill. They weren't bad to be honest, and my lad enjoyed them- BBQ sauce plastered all over his face

Tried to do the same again this summer, but used a different rub, with sugar. Black ribs was the result.

I realised my mistake, it's one I've made before, sugar and high heat do not mix.

So I've reinstated the Weber Kettle.

I've recently been reading Meatheads website, Amazing ribs. Discovered the slow method with hot coals on one side, water pan above the coals and another below the ribs. Wood chips on the charcoal for smoke. I use an oven thermometer near the meat- temps were all over the place but still produced some half decent ribs but after about five hours (it tended to run cool).

A couple of days before I started this thread, I bought some plain but cut spare ribs on impulse (I would have preferred a rack, like my baby backs). And I had just watched a BBQ Pitboys video. They just shoved hot coals over a bed of unlit coals, so I did the same. Seems I was using the Minion method without even realising it I had the same water pan arrangement, but this time the temps were unbelievably steady, 225 degrees F or thereabouts for hours. Tried a rib after three hours, tough as old boots. Taken off after a further hour, and rested for bit, FANTASTIC!

In fact, they were so good my lad ate nearly the whole lot and I barely got a look in

try chicken wings, they are easy and your son sounds like he will have a go, plus they will probably cook alongside ribs. keep it simple, clip off the little wing tips, marinade overnight in the fridge, take 40 to 60 mins indirect, plus 10 to 15 direct (for colour) just keep an eye on them, turn as required, voila ribs n wings to start, steak for main, more beer for afters, what more could you want.......

Damo, search youtube there are some good videos on starting out with the Weber, you need a 2-3 zone fire, one screaming hot, one medium and a zone with no fire at all. With time you'll get the hang of moving the meat around to stop it burning and get it cooked properly. Then forget all that and throw a chunk of steak directly on the coals (search dirty steak)