Thenegativeone Posted July 22, 2019 Share Posted July 22, 2019 So, everyone’s home, and everyone has had chance to unpack and reflect on the weekend, new friends made and new food tried! With that in mind I thought it appropriate to start a thread for all attendees to share and request recipes that were cooked by others over the weekend, I know there’s a couple I want! Feel free to share or request recipes here, of course, no-one is obliged to share if they don’t want to, I know family recipes etc can be closely guarded secrets and no-one should feel pressured to share anything they don’t want to. PS: Mods, I hope you don’t mind me starting this thread, please delete or move if you feel this is inappropriate or in the wrong place. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 22, 2019 Share Posted July 22, 2019 (edited) Most of the dishes I made are weber recipes from their books and their website. For instance Chocolate Dream: https://www.weber.com/GB/en/recipes/desserts/chocolate-dream/weber-62219.html Edited July 25, 2019 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 22, 2019 Share Posted July 22, 2019 Kofta Kebabs https://www.weber.com/GB/en/recipes/lamb/lamb-kofta-kebabs/weber-74921.html 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 24, 2019 Share Posted July 24, 2019 (edited) ... Edited July 24, 2019 by Justin Quote Link to comment Share on other sites More sharing options...
Steve j Posted July 24, 2019 Share Posted July 24, 2019 here's one you can see here's the recipe for pickled cherries 600g cherries 500ml white wine vinegar 250 ml water 200g light muscavado sugar 1 stick cinnamon 1 bay leaf rinse dry and prick the cherries put the remaining ingredients into a large pan, bring to the boil and simmer for 5 mins, turn off heat and add cherries, leave for 3mins then pour into sterilised jars, seal and leave for at least 2 weeks before trying enjoy 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 24, 2019 Share Posted July 24, 2019 🍒🍒🍒🍒🍒🍒🍒🍒🍒🍒🍒🍒🍒🍒🍒 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 25, 2019 Share Posted July 25, 2019 Fennel and Gruyere (or Fontina) 3 fennel Bulbs 3 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 1/2 tsp. salt 1/8 tsp freshly ground black pepper 125g Gruyere or Fontina Cheese Prep BBQ for direct cooking over medium low heat (300F ish) Trim fronds of fennel, chop 2 tbsp worth and reserve Cut off the thick stalks above the fennel bulbs and save those for another use. Cut each bulb into quarters and remove the thick triangular core. Cut the fennel quarters vertically in to 5 mm thick slices. Pile the fennel off to one side of a sheet of heavy duty foil about 60 cm by 20cm, leaving enough foil to completely cover and envelope the fennel. Pour the oil and lemon over the fennel and season with the salt and pepper. Fold the foil over the fennel and seal the packet tightly so that no liquid can escape Grill the packet over DIRECT MEDIUM-LOW HEAT for 20 to 25 mins with the lid closed until the fennel is barely tender. Carefully open the pack with tongs and sprinkle the cheese over the fennel. Grill for 2-3 minutes with the foil packet open and the lid on the BBQ until the cheese is melted slightly. Carefully remove the packet from the BBQ and garnish with the reserved chopped fords. Serve warm 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 25, 2019 Share Posted July 25, 2019 (edited) Hickory BBQ Chicken Serves 4 Rub 2 tsp paprika (I used smoked paprika - hot at tailgate) 1/2 tsp garlic granules 1/2 tsp ground black pepper 4 whole chicken legs each 300 to 375 g cut into drumsticks and thighs Sauce 240 ml tomato ketchup 4 tbsp cider vinegar 1 tbsp soft light brown sugar 1 tbsp Dijon mustard 2 tsp hot pepper sauce (I used 1tsp ghost pepper sauce and 1 tsp habanero pepper sauce at the national and it was spicy make to your own taste, at home I usually use ancho chilli as it is smokey but no spicy, just warm, as SWMBO does not like hot chilli)) Hickory wood chunk (or chips or pellet whatever you like) Mix the rub and season the thighs and drumsticks all over with the rub Prepare the grill for direct and roasting/indirect cooking over medium heat (350 to 450 F) Combine the sauce ingredients in a medium saucepan. Bring to simmer over a medium heat and cook for 6-8 mins, stirring occasionally until slightly thickened Brush the cooking grate clean. Cook the chicken over direct heat skin side down for 6-10 mins with the lid closed as much as possible and turning occasionally until golden brown. Move the chicken over indirect heat. Add wood/pellets for smoking. Close the lid and continue cooking for about 35 mins until the juices run clear and the meat is opaque all the way to the one (I aim for about 76 78 on the probe some will be in low 80s some a little below, it is fine. They will go up a few degrees when rested). Make sure you baste the chicken with the sauce during the last 20 mins. It will go sticky on the chicken) Remove from the grill and rest for 3 - 5 min. Serve warm or room temp with any remaining sauce by the side. Edited July 26, 2019 by Justin 4 Quote Link to comment Share on other sites More sharing options...
Steve j Posted July 25, 2019 Share Posted July 25, 2019 Pork Loin 2-3 lb centre cut pork loin (boneless) Brine 2 tblspn sea salt 1tblspn honey 1 teaspoon brown sugar 1 teaspoon hot sauce ( i use franks) 1/2 teaspoon black pepper heat 1 cup of water in a pan to a simmer add brine ingredients, stir until dissolved. remove from heat add 1 cup iced water then put in fridge to chill, slash top and bottom of pork in angled x pattern put in ziplock bag with brine press out as much air as possible. refrigerate for 4 hours turning occasionally. remove pork from bag rinse and dry. season with rub of choice smoke at 235f using apple wood or wood of choice until it of150.f is reached, about 2 hrs. remove wrap and rest for 15 mins enjoy 4 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted July 25, 2019 Share Posted July 25, 2019 (edited) Pizza recipe included Pizza Lagerita , Pizza Al staggeroni, two different pizza ovens 5 bottles of red wine mozzarella cheddar cheese mix pizza flour almond flour semolina flour water bowl tomato base sauce pizza toppings knead like billy oh guest from nearby to roll out pizza dough panic frequently and argue whose pizza is ready and the rest more red wine and sparkling wine miraculously serve pizzas lie down for a day Edited July 25, 2019 by Raptor72 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 25, 2019 Share Posted July 25, 2019 1 minute ago, Raptor72 said: Pizza recipe two different pizza ovens 5 bottles of red wine mozzarella cheddar cheese mix pizza flour almond flour semolina flour water bowl tomato base sauce pizza toppings knead like billy oh guest from nearby to roll out pizza dough panic frequently and argue whose pizza is ready and the rest more red wine and sparkling wine miraculously serve pizzas lie down for a day Should be called piss artists pizza or sloppy pizzas. lol 1 Quote Link to comment Share on other sites More sharing options...
Walksha1 Posted July 25, 2019 Share Posted July 25, 2019 Robs salmon whole salmon (filleted and boned ) rub 2 tsp salt 2 tsp ground black pepper 2 tsp dill 4 tbsp brown sugar heat smoker to 250 F mix dry ingredients together to form the rub. Gently pat onto the salmon flesh side. Refrigerate for 1 hour. smoke salmon for approx 1 hour internal degrees 145F Best served either cold or room temperature 🤒 ENJOY 😉 3 1 Quote Link to comment Share on other sites More sharing options...
Walksha1 Posted July 25, 2019 Share Posted July 25, 2019 Pork loin 6-8llb pork loin brine: 16floz apple cider vinegar 16floz apple juice 1/4 cup salt 1/2 cup sugar 2 tbsp ground black pepper mix brine ingredients in a bowl, mix until salt and sugar dissolves. Add pork loin (add water if it doesn’t cover the pork). Refrigerate overnight rub 1 tbsp salt 3 tbsp Cajun spice 1/4 cup sugar 1/4 cup paprika 1 1/2 tsp chilli powder mix rub ingredients together in a bowl , rub over pork and rest for 1 hour add to smoker once reached 250F add wood chips when ready place pork in smoker fat side up glaze 4 tbsp honey 1tsp apple vinegar smoke for 3 hours internal temp 160F. Glaze hourly 5 Quote Link to comment Share on other sites More sharing options...
Mick Posted July 27, 2019 Share Posted July 27, 2019 (edited) Mac n cheese recipe, it is a recipe I think was originally on pelletheads forum which I have added a bit 2 cups macaroni 3 cups milk 2 cups double cream 16oz grated cheese, half mature cheddar half whatever takes your fancy, Red Leicester gives a nice colour, all cheddar is also good 1 dollop of cream cheese like philly 1 tsp or to taste English mustard 2oz butter in pieces on top pepper add all ingredients to a tray, I usually whisk cream cheese and mustard into milk a bit first cook on smoker 250f for 2 hours Edited March 14, 2020 by Mick 5 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted July 27, 2019 Share Posted July 27, 2019 On 7/25/2019 at 10:18 AM, Justin said: Fennel and Gruyere (or Fontina) 3 fennel Bulbs 3 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 1/2 tsp. salt 1/8 tsp freshly ground black pepper 125g Gruyere or Fontina Cheese Prep BBQ for direct cooking over medium low heat (300F ish) Trim fronds of fennel, chop 2 tbsp worth and reserve Cut off the thick stalks above the fennel bulbs and save those for another use. Cut each bulb into quarters and remove the thick triangular core. Cut the fennel quarters vertically in to 5 mm thick slices. Pile the fennel off to one side of a sheet of heavy duty foil about 60 cm by 20cm, leaving enough foil to completely cover and envelope the fennel. Pour the oil and lemon over the fennel and season with the salt and pepper. Fold the foil over the fennel and seal the packet tightly so that no liquid can escape Grill the packet over DIRECT MEDIUM-LOW HEAT for 20 to 25 mins with the lid closed until the fennel is barely tender. Carefully open the pack with tongs and sprinkle the cheese over the fennel. Grill for 2-3 minutes with the foil packet open and the lid on the BBQ until the cheese is melted slightly. Carefully remove the packet from the BBQ and garnish with the reserved chopped fords. Serve warm This was a lovely dish 1 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted July 27, 2019 Share Posted July 27, 2019 On 7/25/2019 at 2:38 PM, Raptor72 said: Pizza recipe included Pizza Lagerita , Pizza Al staggeroni, two different pizza ovens 5 bottles of red wine mozzarella cheddar cheese mix pizza flour almond flour semolina flour water bowl tomato base sauce pizza toppings knead like billy oh guest from nearby to roll out pizza dough panic frequently and argue whose pizza is ready and the rest more red wine and sparkling wine miraculously serve pizzas lie down for a day They tasted great 👍 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 27, 2019 Share Posted July 27, 2019 Whole Belly Pork. 1 Whole Belly Pork Ribs included. Remove Ribs and give to @Wade to cook! Cook on a Rack meat side down for 4 Hours. Cooking temperature ? Hold hand under the meat above the coals, 3 seconds, if less raise Belly Pork, If more add more Lump Wood. Turned and cooked Skin side down for 1/2 Hour until IT reaches 72’C Then lower close to coals for 1/2 hour, keep a VERY close on crackling as it will burn in seconds. Remove, carve and serve. 2 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted July 27, 2019 Share Posted July 27, 2019 8 hours ago, Mick said: Mac n cheese recipe, it is a recipe I think was originally on pelletheads forum which I have added a bit 2 cups macaroni 3 cups milk 2 cups double cream 16oz grated cheese, half mature cheddar half whatever takes your fancy, Red Leicester gives a nice colour, all cheddar is also good 1 dollop of cream cheese like philly 1 tsp or to taste English mustard pepper add all ingredients to a tray, I usually whisk cream cheese and mustard into milk a bit first cook on smoker 250f for 2 hours Thanks Mick, one of grandkids favourite meals, so be nice to cook them something they will eat done on the smoker 👍 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 9, 2020 Share Posted July 9, 2020 On 7/27/2019 at 1:11 PM, Mick said: Mac n cheese recipe, it is a recipe I think was originally on pelletheads forum which I have added a bit 2 cups macaroni 3 cups milk 2 cups double cream 16oz grated cheese, half mature cheddar half whatever takes your fancy, Red Leicester gives a nice colour, all cheddar is also good 1 dollop of cream cheese like philly 1 tsp or to taste English mustard 2oz butter in pieces on top pepper add all ingredients to a tray, I usually whisk cream cheese and mustard into milk a bit first cook on smoker 250f for 2 hours Mick, how much would you say this makes? Was it two foil dishes? Quote Link to comment Share on other sites More sharing options...
Mick Posted July 9, 2020 Share Posted July 9, 2020 One tray pretty full, think they are half trays 2 Quote Link to comment Share on other sites More sharing options...
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