Search found 19 matches

by pom
Sat May 02, 2009 9:27 am
Forum: Side Dishes
Topic: Indian Coriander Relish
Replies: 0
Views: 180

Indian Coriander Relish

This is an indian dip that goes really well with bbq, easy to make also. you need: A bunch of fresh coriander, enough to a half pint glass without pressing it down too much. 1 tea spoon white sugar. 1 table spoon lemon juice 1 table spoon olive oil. 3 table spoons of greek yogurt. optional: half tea...
by pom
Sat May 02, 2009 8:54 am
Forum: Poultry Recipes
Topic: UK Style Tandoori Chicken
Replies: 6
Views: 281

UK Style Tandoori Chicken

Hi All Not been on for a few months, but summer is nealry upon us in England so time to dust off the barbie! I love indian food and especially the Tandoori dishes, this is my own creation thats a balance between being easy to prepare and tastes very authentic. I'm posting this in the poultry section...
by pom
Sat Jul 12, 2008 11:14 am
Forum: BEGINNERS/NEWBIES
Topic: Mustard question
Replies: 2
Views: 920

Mustard question

I'm going to take a stab at making Roxy's sauce. I'm not sure what you guys and gals mean by yellow mustard.

Do you mean this:

Image

or this

Image

thanks

Pom
by pom
Tue Jun 17, 2008 10:40 am
Forum: BEGINNERS/NEWBIES
Topic: First Pork Shoulder tough as old boots
Replies: 4
Views: 962

it was cooked to 80C (the recomended setting on the weber temp probe).

Is 4 hours too short maybe ? Should it be 1.5 hours per pound or something ?

The bark wasn't at all black either.

pom
by pom
Tue Jun 17, 2008 9:59 am
Forum: BEGINNERS/NEWBIES
Topic: First Pork Shoulder tough as old boots
Replies: 4
Views: 962

First Pork Shoulder tough as old boots

Well firt off it wasnt a huge cut of meat. Maybe 3lbs and it was boned. I cut the big layer of fat off the top before applying the rub. cooked in the WSM with all the vents open for around 4 hours, the internal weber temp probe said it was done. I let it stand for an hour. Then tried to pull it. Wel...
by pom
Thu May 22, 2008 11:07 am
Forum: BEGINNERS/NEWBIES
Topic: Sauce Question
Replies: 5
Views: 961

Being in the UK cant get these bbq saice brands hence having a stab at makign it from scratch.

Wouldnt woory too much about competition from my back garden bbq lol.

cheers

pom
by pom
Wed May 21, 2008 11:40 am
Forum: BEGINNERS/NEWBIES
Topic: Sauce Question
Replies: 5
Views: 961

Sauce Question

Just watching one of bbqca youtubes making chicken

http://www.youtube.com/watch?v=eCE_CcVNGTc

The sauce you use looks great, couuld you share the recipe please.

thanks

Pom
by pom
Wed May 21, 2008 11:15 am
Forum: BEGINNERS/NEWBIES
Topic: My Rub SUCKS!!!
Replies: 11
Views: 1734

thanks all. I like the look of a couple of them, will give them a try the weekend.

Now for my next topic - suaces!

pom
by pom
Tue May 13, 2008 4:27 pm
Forum: BEGINNERS/NEWBIES
Topic: Cooking temps - Where should I be aiming ?
Replies: 5
Views: 909

Cooking temps - Where should I be aiming ?

I pretty much just leave all the vents open on my WSM, until the meat reads the right temp on the probe.

Should I be controlling the temp inside the WSM a little more scientifically ?

What inside temps should i be at for:

Ribs -
Pork Shoulder (you guys call it butt) -

thanks

Pom
by pom
Tue May 13, 2008 4:24 pm
Forum: BEGINNERS/NEWBIES
Topic: My Rub SUCKS!!!
Replies: 11
Views: 1734

thanks all.

Will try a couple of them the weekend with a few racks of ribs.

Pom
by pom
Mon May 12, 2008 6:23 am
Forum: BEGINNERS/NEWBIES
Topic: My Rub SUCKS!!!
Replies: 11
Views: 1734

My Rub SUCKS!!!

Hi I'm really struggling finding a decent rub recipe that I can make here in the UK. I can't find onion powder anywhere only onion salt. Here is what I'm using and its rubbish, it doesnt tast like sweet bbq at all. Basic Rub: 16 tsp brown sugar 3 tsp kosher salt 1 tsp chili powder 3 tsp sweet paprik...
by pom
Thu Dec 06, 2007 8:56 am
Forum: Side Dishes
Topic: BBQ Beans
Replies: 12
Views: 2108

Any can link me to the beans you are using.

Cooking Heinz Baked beans for 4 hours would result in mush. So I guess it cant be these ???

cheers
pom
by pom
Sun Sep 02, 2007 4:27 am
Forum: Side Dishes
Topic: Relish / Side Salad
Replies: 1
Views: 1068

Relish / Side Salad

This is really an indian relish, I got the recipe from an indian friend of mine. Onion Relish / Salad * 3 red onions * 1 tablespoon Sallt * 2 tablespoons dark brown sugar * Juice of 1 lemon * 3 medium tomatoes, thinly sliced * 1 medium green pepper, thinly sliced * 1 red or green chilli, thinly slic...
by pom
Sun Sep 02, 2007 4:20 am
Forum: Barbeque and Grilling
Topic: bad charcoal
Replies: 0
Views: 623

bad charcoal

Cooked 3 racks fo ribs on the weber last night using charcoal bricks (B and Q own brand). They were like compressed dust blocks. After 5 hours the ribs were about half done. The smoke these blocks made were horrible and they justs didnt seem to get hot enough.

Avoid them at all costs.

Pom
by pom
Sat Sep 01, 2007 10:45 am
Forum: Barbeque and Grilling
Topic: Tanslation Canadian > British pls!
Replies: 4
Views: 860

Tanslation Canadian > British pls!

Hey all,

When you guys and gals talk about 'pork butts' is it this :

http://www.meats.co.uk/prodpage.asp?ProdID=59

Trying to workout which cut it is.

thanks

Pom