British BBQ Society Forums

I notics that Steven Raichlen has said that he prefers to grill (steaks, etc) over wood, rather than charcoal.

Has anyone given this a go?

Steve W yes my wife, she does all of the direct heat grilling.Her father has a vineyard in Croatia and they use the wood they have pruned from the vine.They ...

Good job BFD you have given me an idea, if you used a de boned whole trout, stuff it, then wrap in bacon weave would you have the worlds first fish fatty ?
I'm thinking kedgeree for the stuffing?

Has anyone used one of these http://bestgrillingsmokerreviews.com/em ... er-review/

Ive been doing low and slow in the UK for about 12 yrs, old age and the weather is making the thought of winter cooking to much of a challenge.

Fry large chunks of belly pork till the fat starts to run, add many cloves of garlic, put the lid on the pan and braise till cooked.
Place the lidded pan in the fridge for 24 hrs, take the meat out and cut into smaller chunks, thread the chunks onto skewers with the rind side matching.
Place on a ...

spit roast beef in croatia

Brin your post is very familiar to me.One of the few places left in Europe where they still live like that is the Balkans.The pig is king! and the pit master of the local pig and lamb takeaway is held in high regard.Due to the weather 37c in Krusevac and the rest of Serbia most people shut down ...

Charcoal being the Chinese version of slow food, the propane powered flamethrowers being fast food? If you ever get to watch Chef Richard Shepherd (Langan's Brasserie) working a wok in a very busy Chinese restaurant please do, he must have lost a couple of pounds just with the throwback heat from ...

Cheers.

In many ways I'm the wrong sort of bloke to be barbecuing. In the kitchen I usually like to follow a recipe to the letter, the the gram, to the second.

With a barbecue you just can't do that. Live fires are simply so unpredictable, it's almost like I'm cooking in a way that's completely ...

Sorry for the hijack, but I would like a wok burner, a gas one putting out a million BTUs or whatever (ok probably not that much). Anybody bought one? Domestic gas cookers are just a joke in terms of putting out heat, and I believe the real Chinese wok burners will get hotter than than wood or coal ...

KamadoSimon wrote:Like the look of that! Have you tried cooking paella in it? Have been thinking of getting a paella pan to try cooking this on my Kamado.

I do cook paella http://s1017.photobucket.com/albums/af2 ... ure237.jpg but never on the hotpoint as the heat generated would be I fear to great.