Barbecue thread (all welcome)

Andy said:
Hard lockdown here in NZ, stuck at home and finished polishing the Lav so it’s bbq time…

I know there’s a few bbq and grill connoisseurs on here, so feel free to chime in and swap a few recipes 😋

Tonight it’s pork fillet (Jamie Oliver style) and Rolling Stones of course 😉
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I would have done a nice Goats Head Soup myself 😛
 
bbqing your food isn't good for you, but I suppose being in lockdown isn't either!
So cremated, freshly made minted lamb burgers and The Who - I hope I die before I get old - will no doubt cheer everyone up! :)
 
Last weekend I tried a new one.

Beef ribs, boiled in milk, let it cool in the milk, refidgerated for 24 hours. Then out of the milk, a bbq rub massaged in and onto a hot grill...... tender as, and accompanied by a nice Cab Sav, mmmmm.
 
I've heard about milk as a meat tenderiser but never tried it myself. I think the calcium in milk does something to break down the protein fibres in the meat. I could be wrong. Food chemistry is not my area of expertise. Come to think of it, I don't reckon I know enough about anything to claim "expertise" in any subject.

Did you drink the milk afterwards? Beef milkshake, mmmm ...
 
Dellortoman said:
I've heard about milk as a meat tenderiser but never tried it myself. I think the calcium in milk does something to break down the protein fibres in the meat. I could be wrong. Food chemistry is not my area of expertise. Come to think of it, I don't reckon I know enough about anything to claim "expertise" in any subject.

Did you drink the milk afterwards? Beef milkshake, mmmm ...
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Blurk ............ no way. It goes all funny and pink too. Besides I reckon the Cab Sav would curdle the milk.
 
Today’s pork ribs, on my sons hipster bbq.
 

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Mmmm my favourite. Did you keep them in foil the whole time or get some smoke on it first?
How’s your temperature? I’m still experimenting a bit, usually around 100-150c but I see you’re a bit lower?
 
Andy said:
Mmmm my favourite. Did you keep them in foil the whole time or get some smoke on it first?
How’s your temperature? I’m still experimenting a bit, usually around 100-150c but I see you’re a bit lower?
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180, no foil, then half hour in foil at the end as it’s cooling.

Tried a new chilli sauce with it. I’m still paying for it. My arse is on fire .....
The sauces name says it all “Shit the bed”
 
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