The Great British BBQ 2017 Edition

It's my fav time of year again BBQ time!

I've had a warm up event alteady a few weeks ago but this weekend is due to be...

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So what are we cooking fellas and just as importantly what are we drinking?

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I want details, recipes, suggested drinks and cocktails.

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I've made a homebrew batch of this...

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Will crack some bottles open this weekend.

 

Carling

 

ah the optimism....

every year is the same

 

Going to be lush this weekend mate get on it.

 

If I want one, I'll just have it at the Cheese. I don't own a barbecue

 

Had loads of BBQs already. Basically it's replaced the oven.

 

Yep I wont use the oven this weeknd.

 

That's what the Mrs. Is for.

 

kid has TWO birthday parties so I can't do bloody **** and i just know this weekend is going to be the ONLY good weekend all summer... I JUST KNOW IT

 

Kirin Ichiban is my fave brew at the moment

For food I'll have a **** off slab of steak

 

Going to do a nice steak on the BBQ this weekend. Never really done a good steak on a BBQ will have to do a bit of research.

 

Are you serving Guiness?. If so,luv invite me.

 

imo preparation.

It really depends on the finish you want.

first marinade or rub?

second then cook on hot plate and finish with flame grill

or burn that ****er til its incinerated?

Its all personal choice.

IMO the main thing is get it thick and get sirloin minimum or ribeye even better. lots of fat to render. then i like a marinade myself. on of my favs is just Worcestershire sauce frankly and leave steak in it for an hour and just salt n pepper then i'd look to medium on hot plate and finihs briefly for flame girl to me medium/well. thats just me.

 

Cooking steak well on a BBQ is all about the resting time. I always leave Steak to rest on a wooden board, for whatever reason it seems to improve the end result

 

Was going so well until you said you have steak medium / well! Anything over medium ruins a steak. Ideally medium rare is what you want or just cooks all he flavour out.

 

Medium rare for me but medium is ok as well, I'm not messing about cooking it before going on the BBQ so it'll be straight on, resting I agree with always do that. Marinade I'm not so fussed I just do S&P with butter to finish.

 

30 second rule. Thick ribeye steak, then literally count off 30 seconds and turn..do this 15-20 times. Stops it burning..fat gets broken down ..still juicy in the middle.

Most important...DONT season before cooking. Season both sides as soon as it leaves the pan/bbq to rest for 10 minutes.

Edit...not at you luv..saw you said to finish off...just a general point.

 

ah ha... a philistine!

type of steak in this discussion must be included.

I said sirloin or rib eye. The fat content must be rendered to a point or its just not right. that flavour stuff... very important to render the fat.

If you said fillet then yes, lean and cook less.

you've been sucked in by the yanks and the parasite ridden french who regularly basically eat raw meat and end up loaded down with brain parasites and all sorts

Pick the type of cut, work with the thickness of meat, lovingly prepare and cook how you like.... but the best ribeye must be cooked longer than the best fillet.

Frank is right. On the bbq section got to flip or you incinerate. If you do the hot plate section of the bbq you can leave it longer on one side. gotta break the fat down.

 

Just orders a 7 piece 20oz mixed grill & a pint of Peroni