British Barbecues

[Pecker]

...pies that are served with parsley liquor and mash - what can be more British than that?

You're from the south, aren't you Chris?



Until I moved to London for 4 years 'liquor' was American slang for booze. It's really not a term we use up north at all - indeed, I know very few people who know what it means up here. It's an interesting point - like most countries (and like baebecues in the States) there are regional variations, which is excellent.

But yes, these are all great. If you can do a pie in an oven you can do it in a kettle barbecue. I've no idea what effect any smoke might have on the pastry. It might make it better, or impossible to bake, or take on the smoke too much, or just right, or not at all. Anyone want to give it a go? Pastry isn't my field.

Steve W

[RobinC]

Yep have done pastry on the BBQ. Haven't tried adding a smoke flavour though. Your kettle BBQ is basically an oven (when cooking indirect). If your coals are all lit and your not adding wood chips/chunks its not going to come out tasting snokey. We quite often put an apple pie on the kettle to cook whilst we're eating our main course.

If I wanted a smoke flavour in a meat pie I would probably smoke the meat separately and leave the pastry alone.

[The Social Smokers]

We cooked a summer fruit pie in the smoker (without smoke) for our "Dessert" category at Grillstock. It turned out ok until my team mate dropped it....

[keith157]

a dead pie, what a waste

If you have a heated stone platform (dare I use the term pizza stone ) then we've done turnovers & paaaasties (elongated a on pronunciation I'm told) all without smoke (intentional that is) didn't do a King Alfred but hadn't washed the kettle's dome which I will do if we decide on pastry again.
Cobblers..................or crumbles work well as well. Interesting you mention pie & liquor depending on the emporium the liquor is either parsley sauce or eel juices or a combination of both, neither work with meat pies IMO I'd rather pay extra for gravy (instant of course )

[RobinC]

We cooked a summer fruit pie in the smoker (without smoke) for our "Dessert" category at Grillstock. It turned out ok until my team mate dropped it....

That just makes it an upside down pie

[The Social Smokers]

:cry: a dead pie, what a waste

We still salvaged enough to turn in! We didn't come last either haha! Think it came 18th/21, not bad for a dropped pie!

[Pecker]

:cry: a dead pie, what a waste

We still salvaged enough to turn in! We didn't come last either haha! Think it came 18th/21, not bad for a dropped pie!

I'm guessing you decided against sampling any of the ones that came 19th-21st.

Steve W

[keith157]

:cry: a dead pie, what a waste

We still salvaged enough to turn in! We didn't come last either haha! Think it came 18th/21, not bad for a dropped pie!

Allegedly that's how tarte tatin came about, but that wasn't under the stress of competition and THE RAIN!!!!!
Ms Tatin had no excuse

[Chris__M]

...pies that are served with parsley liquor and mash - what can be more British than that?

You're from the south, aren't you Chris?

'Gor blimey, it's a fair cop, mister!

I was back in London a few months ago, and was delighted to find the pie and mash shop I knew from my childhood still going strong.

[Chris__M]

I quite often bake bread on a pizza stone in my Traeger. Saves making the kitchen hot.