My Journey into Barbecue

Since getting my Weber kettle in late 2015 I was keen to do something more than flipping burgers and burning sausages.  One of the first cooks I did, apart from using the pizza oven, was do some roasts on it.  I did mostly chickens and beef on it with a few wood chips to impart some smoke flavour.

Then I discovered American-style low and slow barbecue which blew my world apart!!

In addition to the good, bad and the ugly that you'll see on the rest of the site I'll share the less successful of my cooks, which as every Pitmaster knows happen more regularly than they will admit.

27 Mar 2019

It's been a while since I blogged on here and it's also been a while since I've had kidney.  It's also the first time I've ever done kidney on the barbecue, and I was a little apprehensive as it isn't something you see a lot of.

I started by marinating them in some olive oil, balsamic vinegar, salt, pepper and some fresh tarragon.  I haven't seen tarragon used a lot with lamb or kidneys but I thought the sweetness would complement the lamb with the fragrance offsetting the rather strong 'gamey' f...

7 Aug 2018

A mid-week barbecue, which meant grilling as a low n slow isn't really an option due to time constraints.  I have had some Pizza Seasoning from Quiet Waters Farm that I've still yet to actually use on a pizza, but it is getting some good use on other dishes, including this halloumi.  Firstly, I rubbed the halloumi in the Pizza Seasoning and grilled it direct over the coals so it could form a bark/ crust on the outside, this only took a couple of minutes either side.  Then I moved out of direct h...

16 Jul 2018

I've been doing beef burgers on the barbecue for a while and to be honest I've got a little bit bored of them.  Especially as beef burgers are best done as simply as possible, don't mess around with them too much.  So I decided instead to mess around with some lamb mince and whatever my imagination could conjure up, and hence my Mediterranean Lamb Burger was born.

I started with some lamb mince, as one would expect.  As with beef I went for a 20% fat.  Then I just kind of went crazy putting...

5 Jul 2018

I did a blog about beef ribs with mashed smoked parsnips and potatoes just recently, but what I did with the other short rib that I cooked on the same day is even better! I promise you! As per the last beef short rib recipe the short ribs were rubbed with a mocha rub, I then marinated the short ribs in red wine vinegar, salt and Worcestershire Sauce for about 5-6 hours in the fridge. I got them out of the fridge and let the marinade dry off whilst I got the Weber kettle set up for smoking by pla...

2 Jul 2018

Beef rib is an awesome cut of meat and great cooked low and slow with some smoke.  I started this cook by marinating the short ribs in red wine vinegar, salt and Worcestershire Sauce for about 5-6 hours in the fridge.  I got them out of the fridge and let the marinade dry off whilst I got the Weber kettle set up for smoking by placing the coals around the outside of the kettle, aka 'the snake method'.  I then rubbed the short ribs with the mocha rub mix below and let it set before placing the ri...

27 Jun 2018

Despite some quite good slow cooked lamb I've had in the last few months (some featured on this blog) I've fallen out of love with lamb a bit. So, I decided to get my grill on and sear some lamb, really get that fat charred up, and got some lamb leg steak.  I marinated it in red wine vinegar, Worcestershire sauce, smashed garlic and rosemary for a few hours.  Then I dried it off and gave it a good rub of the spice mix below.

Once the dry rub had set in I grilled over a direct heat for s...

12 Jun 2018

I love fish grilled over live coals, one of if not the best way to do fish, period.  I took some inspiration from the recipe from Christian Stevenson aka DJ BBQ from his Sea Bass recipe in his latest book Fire Food.  Once gutted, de-scaled and cleaned I stuffed the Sea Bream with thin slices of lemon, parsley and smashed cloves of garlic.  I then scored the outside of the fish and rubbed it with sea salt.

Once the fish was stuffed and placed inside a fish-griller thingy that I got...

30 May 2018

One of my favourite cuts of steak is skirt, and the fact that is a fraction of the price of the prime cuts makes it all the more desirable. I had guests over for dinner, one of whom said she fancied some steak a bit different to the usual. It was a lovely May evening at the start of the bank holiday weekend and just the sort of night you want to be outside with your friends and family; chillin' and grillin'! 

I marinated the skirt overnight in a mixture of red wine vinegar, Worcestershire sauce,...

21 May 2018

I had just got back from holiday in South Devon where I was without barbecue my barbecue for over two week.  During this time I managed to just about stave off going cold turkey/ [insert other type of meat here] with a visit to the Pig and Pallet in Topsham and some samples I managed to seize from the excellent demo chefs at the Exeter Food Festival.  One such demo was Marcus Bawdon of Country Wood Smoke who did some very simple but delicious lamb koftas.  On my return from Devon and lackin...

15 Apr 2018

I have previously tried doing a single chicken on the rotisserie, and now it was time to see if I could do more.  We had a few more people round for lunch which warranted the second chicken.  First, there was an overnight marinade in Greek yoghurt, lemon juice, lemon zest, Thai green curry paste, milk, salt and pepper.  The next morning I managed to get both birds on one spit (in a head-to-head arrangement, but reversed so both breast sides weren't on the same axis, which seemed the best fit for...

14 Apr 2018

Now I have the Hellfire Halo all seasoned up it is only right that I start doing a variety of cooks on it.  Tonight, a simple halloumi burger for myself and halloumi wrap for my wife. 

I started by chopping up some peppers into quarters, so they would make a decent size to cover a brioche bun once cooked, same with the aubergine.  I then sliced the halloumi into wrap sized pieces and one larger, burger sized piece, for the brioche.  I then threw the entire lot into a pyrex bowl, drizzle...

3 Apr 2018

I was given the Hellfire Halo cast iron grill set for Christmas and its shameful that it's taken me till Easter to use it.  Well now I have, and it doesn't disappoint.  The main reason I wanted one was to have a larger cast iron surface area to cook burgers and other such items that benefit from not being cooked over the coals.  The Hellfire Halo also has a grill grate in the middle for the items that might want a bit of direct grilling action over the charcoal.  First, however, I had to season...

26 Mar 2018

It's almost Easter and after all the recent snow from the 'Beast from the East' had cleared it was time to fire up the barbeque again, and no other way than a bone out leg of lamb.  I love tea, particularly Earl Grey, and have wanted to use it more culinary purposes for ages.  I have used Earl Grey mixed in with oak dust for cold smoking but I've yet to taste any discernible difference.  So, I decided to use Earl Grey as the main part of the aromatic marinade.  Usually I'd go heavy on the garlic...

4 Mar 2018

I love ribs, and what got me hooked on them was the smoky taste, the sticky glaze and the 'bite' of the meat on the bone.  This doesn't, however, mean that you always have to have them in the traditional American barbeque style.  I went to Sri Lanka a few years ago to stay with a friend of mine who is a manager of a tea plantation, and being a foodie I absolutely immersed myself in the local food culture.  At that particular time of my life I kept a journal that I wrote in every day, and these t...

18 Feb 2018

This chicken story started with a large bird, I didn't get an accurate measurement but she was a large lass.  I then took this bird and covered her in a whole pot of yoghurt, yes one of the big ones, the 500g version, along with a decent, heaped tablespoon of salt and large squeeze of lemon juice (from the bottle, but on a proper day would have been at least a whole large lemon's worth of juice, and a bit of zest if you were feeling  a bit fruity!).

I then left said lemony-yog...

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