The reason we are all here?

[keith157]

A typical UK summer BBQ?

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[Smoky Joe]

I have to say this is the reason I am here and that is to get away from the typical British BBQ. Once you have found real BBQ there is no going back to burnt food on the outside and raw in the middle. Low and Slow with the wood smoked for 12 hours with homemade BBQ sauce. There is nothing else like it.

Gav

[aris]

Done right, nothing wrong with direct heat grilling.

[Pecker]

I think I'm here for ALL barbecuing, and that involves plenty of advice on low & slow cooking and smoking, as well as tips, techniques and recipies for fast cooking.

And, let us not forget (and this has come up a few times recently) there's a very, very important inbetween area where you roast meat indirectly for anything from 25 minutes through to a couple of hours, which doesn't really fit in either of those two categories.

I can't remember who it was, but a while ago someone here said that barbecuing was about food and theatre. That's it for me - the taste, the texture, the fun and the friends that are all part of the true British barbecue experience.

I wouldn't want to just grill, as I'd be missing out on so many wonderful flavours, but I wouldn't want to just smoke either, because checking the reading on your Maverick every 30 minutes for 5 hours isn't real 'theatre' cooking, for me, even though it does make delicious food.

I remember Steven Raichlen saying why he thought barbecue was great. If you grill a burger in your kichen, no one bring you a beer, or even asks if you want one. If you cook a burger on the barbecue, people just bring you the beer without even asking.

That's why I'm here. I want to be brought more beer.

Steve W

[keith157]

Done right, nothing wrong with direct heat grilling.

Quite right I've been doing it for donkey's years which is why we have a section devoted to it. I think the emphasis is in your first two words

[keith157]

"I remember Steven Raichlen saying why he thought barbecue was great. If you grill a burger in your kichen, no one bring you a beer, or even asks if you want one. If you cook a burger on the barbecue, people just bring you the beer without even asking.

That's why I'm here. I want to be brought more beer. "

Sounds a good reason to bring on the "Q", especially if the guests know which beer to bring

[Pecker]

Done right, nothing wrong with direct heat grilling.

Quite right I've been doing it for donkey's years which is why we have a section devoted to it. I think the emphasis is in your first two words

Yeah, spot on.

Actually, just to emphasise the point, I think that's why most of us are here.The tips.

Whether it's how long to do a 5kg shoulder of pork, what wood is best to smoke wild boar ribs, what to put in a burger made from lamb mince, or what to marinade chicken kebabs in.

We want to do it right, and hopefully learn from each others' experience and mistakes rather each one of us repeating them at great cost in terms of both money and time.

Steve W

[Smoky Joe]

your right in saying done right grilling is still good. I was trying to say that the stereotype British BBQ is what needs to be looked at. I love using my Weber to grill just not cheap shop burger, chicken legs and sausages that you can’t tell are meat. Other than that I love all types of BBQ. it is all in the way that you do it and the little things that make the difference.

Gav

[aris]

To be honest, I grill more than smoke - by a long way. More often than not, grilling is a spontaneous action due to our fickle weather. Firing up the smoker takes a fair bit of planning.

[keith157]

There's nowt wrong with that and I use my oven and hob more than my BBQ or smoker.