British BBQ Society Forums

Just watched his program on beeb 2 and had several moments.

He was doing a Jacobs ladder "on the bbq" and said it takes 3 days but its worth it.

First he prepared what most of us would recognise as a rub, salt, sugar, paprika herbs etc and applied well. "now I will leave it on overnight"

Curious...I thought surely this will start a curing process.....

"then in the morning I wash it all off"

WTF????? seriously he ran the fekkin thing under the tap, then he boiled the poor barsteward in bbq sauce for 6 hours and then left to cool overnight.

Then
Transfer into a bbq proof dish and warm through on the bbq basting with the sauce.....

Tom, Tom, Tom......my favourite celebrity chef what have you done?

He incredibly managed to redeem himself, he was making a tomato salad to go with and used the line

"I think beef dripping makes an excellent meaty alternative to olive oil"

and proceeded to make the dressing with croutons made using dripping and genuinely used the warm melted dripping in the same ratio as you would olive oil.

BBQer he aint but a sturdy lad who likes his grub, well done big lad!

Cheers
Tiny

I got his book as a birthday present and did his shoulder of lamb on Boulanger potatoes that weekend, now as I've said before there are only two of us, there was just enough left to have for lunch the following day . I read his recipe for the BBQ beef and like you was saddened by the use of the term BBQ. I was looking forward to a sauce covered version of the ribs Toby & other produce, melt in the mouth, slow cooked on the BBQ with an unctuous sauce. Then again he heated it up on the BBQ, I presume its just another cheffie abuse of the English language "pan roast cod" fried on the stove top "devilled mushrooms on soda bread toast", I thought that if you "toasted" bread in a pan full of oil/butter mix it was frying. But hey what do I know I'm not and never will be a chef. On the series "Ultimate Food" ribs were "cooked" on a BBQ, having been boiled to death first then glazed and crisped on the Big Green Egg in the studio.

I did not think much of his BBQing as he baked a cake on a gas BBQ and mentioned the smokey flavour.
This came from the smoked butter he used not the BBQ!

Agree on the smoked butter.

Last episode was tempted to buy his book, am currently holding fire.

Perhaps I should return my Weber Spirit gasser as it doesn't impart smoke without wood being added, is it broken?


Sent from my iPad using Tapatalk HD

The man's a a brilliant chef - You don't get 2 Michelin Stars for nothing!

We have to remember that we are still in a minority - not everyone has the equipment, the application, nor the awareness to cook the way that we all love and have been lucky enough to discover. I think any chef that encourages people to think about their barbecue differently and move on from your standard sausage & burger fare, should be commended.

Yes, we'd like to see that lovely rack of short ribs cooked low & slow over charcoal and hardwood for 5-6 hours, but to present that on a prime-time TV show in the UK at present, would alienate the vast majority of the audience. However, an awful lot of people have gas grills, are familiar with most of the techniques he showed and would be prepared to give his recipes a go - Once they've tried it and have seen what great things you can do, with what before they had considered to be an outdoor burger cooker, some will then look further, hopefully find sites like this and have a go at real low & slow - Surely that can only be a good thing?

I agree wholeheartedly, but all he did to justify calling it a bbq dish was reheating it on his gas grill. I like the man and think he is full of great ideas, a lot of which are in his book. Don't forget as well as 2 stars his was the first pub to win Fish & Chip shop of the year.

Pooky,
Don't get me wrong I like the man and I am not a lo and slow purist but he washed the bloody rub off, he took well rubbed ribs and washed the rub off under the tap, that sir is madness.

His program was billed as the delights of outdoor cooking, he pan fried some chicken and ate it in the garden, cooked a cake on a gas grill and reheated some poor boiled ribs in an oven proof tray on a gas grill. Sorry forgot he made some burgers with lobster and fish and then put a slab of pancetta you couldn't have bit through on top.

Guess I am just frustrated that he didn't show much of what is simple and possible a butterflied leg of lamb would have been beyond the ken of most sausage jockeys but not too difficult to do

Still dripping as an meaty alternative to olive oil? good lad!

Cheers
Tiny

Have to agree with Tiny ,nearly turned off.
realy must give the butter a try though looks delicious,so for that i`m glad i watched it.

Always liked Tom Kerridge, apart from his little Twitter spat last year, always thought he was a decent guy. But to start off his episode by saying "we're rubbish at cooking outdoors" then to suggest a boiled beef short rib will get a smoky flavour when its not only on a gas grill but also covered up is just crazy talk.

Will definitely be giving his lamb shoulder and boulangere potatoes a go. But I'll be doing them on my smoker.


http://www.theguardian.com/lifeandstyle ... r-s-review
If you missed the handbags

Thanks SP I don't "do" twitter that spat might be a good reason. I understand now why Twitter wants to be exempt for the Telecommunications Act (Malicious Communication). As to chef's egos.....As Police Officer many years ago I was called to a dispute at a newish restaurant by a then well known chef (I can't remember his name I couldn't afford the starters on the A 'la Carte menu). His "customer" complained the French beans were raw. I checked and mentioned that yes they appeared to be as they've not been trimmed nor blanched & refreshed. The customer proved he had the means to pay and was happy to pay for the food he had eaten but not the raw beans. "That's how chef likes them" was the frequent reply, although none of the staff would try a raw bean. After much discussion twixt customer & Chef via his staff (he didn't exit his kitchen) the chef decided enough was enough and asked for the male to be escorted from his establishment and that if that was the class of customer he could do without his custom. The male was asked to leave, which he happily did. Once we were on the street, having established I had some small knowledge of food he asked me if I was aware of the Michelin Guide. Yep he was there as a last check to award this establishment & this chef his first Michelin Star. Needless to say he didn't get one.