British BBQ Society Forums

I know urchin's served in some high end restaurants, but I'm not sure you could just go out and buy them. The ones I tried had literally just been pulled out of the sea by a couple of locals and had the bottom hacked off there and then on the beach. Balut is worth a try once, but only once :lol ...

http://www.sushifaq.com/sushi-sashimi-i ... ea-urchin/

"While colloquially referred to as the roe (eggs), uni is actually the animal’s gonads"

I have in the back of my mind the orange bit you eat is the gonad

I know urchin's served in some high end restaurants, but I'm not sure you could just go out and buy them. The ones I tried had literally just been pulled out of the sea by a couple of locals and had the bottom hacked off there and then on the beach. Balut is worth a try once, but only once :lol ...

I had fish heads, balut, pig blood stew, chicken intestines and sea urchin (it was still moving whilst I ate it) earlier in the year. Trotters and chicken feet ain't no thang :lol:

Fish Head stew - check (popular with Nigerians)
Pig Blood - yeah, it's called black pudding ;)
Chicken intestines ...

Pork belly works well boiled first too. Simmer for an hour and a half or two till tender then cool and dry and you can roast, grill or fry after that. The simmering helps remove some of the fat too, leaving it less greasy. This is a popular technique in posh restaurants and also in Chinese cooking ...

You going to do low and slow on the lamb or grill it?

I use these guys occasionally as the shop is on my cycle home. All the bits of beef I've had from them have been amazing, they're not cheap but everything is rare-breed and very well aged. My Christmas forerib was a shrivelled up black thing ( like this but worse/better ) but the smell and taste ...

The last set of ribs I did were without foil. The smaller, less meaty end was a bit dry but the fattier thicker end was perfect. So I think you should be able to do spot on ribs without foil, but only if they're thick and fatty.

Turns out the thighs were boned. ProQ was also a bit in no man's land, holding a steady 130C, so I gave them about 40 minutes then a few on the grill skin side down to crisp it up then they sat in a warm oven for half hour whilst I grilled some other boned thighs and a bit of skirt steak.

They were ...