British BBQ Society Forums

A few months ago I was asked to do some BBQ for a McDonalds Development Chef and Strategy Meeting (Or should that be Meating?). They sent their top Dev Chefs over from Germany to look at what they termed as "desires", I doubt very much that we will see Côte de boeuf, Beef Brisket or Ribs on their menus (Despite the advantages of Sous Vide), but there was a lot of interest from them.

Anyway I have uploaded some of the pictures of what we did, I had the privilege of playing with a number of cookers including the Monolith from Macs BBQ, a baby BGE from BGE, and I went head to head with Andy from the Dev kitchen who was cooking chicken on a couple of the Rotisserie cookers that are used by Morrisons vs Beer Can chicken on Edna, the vote was unanimous and on that day smoke beat electric hands down.

We cooked a variety of dishes for McDonalds and 4 of their major suppliers and generally had a blast.

I'm lovin' it

Nice one

good grilled meat is always the best way to go as compared to those that are made in electric grillers and what not plus it adds more flavor to it because of the way the smoke really brings in the flavors and juices es of the meat. i do hope that mcdonald's have healthier options for their meat selections like burgers and all so that people can still have a bite of healthy food while enjoying a well known fastfood