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 Topic: 4th trip, 1st BBQ (fingers crossed)
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08/4/2011 at 12:06pm
Location: London
Outfit: Vango Orchy 500 Avior x2 x3
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Quote: Originally posted by Amnesia180 on 06/4/2011
I am still to have a BBQ this season... but I receive emails from my Auntie in South Africa, and they "Bri" (BBQ) every Friday.... without fail. Whether it's raining, cold, warm, whatever... they whack half a side of pig, a huge bag of BBQ sauce and BBQ some beautiful ribs (along with freshly caught fish etc). So... why do we in the UK wait until Summer?! :)
You might wait till Summer, I don't :)
I've been known to wipe the snow off my Weber, admittedly I get strange looks from the neighbours. I tend not to cook in the rain as I don't have a shelter outside, but cold never stops me from firing up the coals!
Theres a fundimental difference to what South Africans refer to as braai and americans refer to as barbeque. Braai, and the English version of Barbeque is traditionally open grilling of meat over direct heat, while the American version of barbeque is more widely understood to be "low and slow" indirect cooking.
I'm a massive fan of indirect cooking, you haven't eaten pork until you've tried a pork shoulder thats been smoked for 8 hours at 330F with some hickory smoke wood!! It also has the advantage of being easy to do in winter - most of the prep work is done in the kitchen (marinating, dry rubs...etc) - once the meat is on the barbeque it's lid on and back indoors to watch telly, topping up coal every couple of hours.
Heres some food for thought from some of my recent cooks....
Lamb Shoulder RotisserieSlow smoked ribs!
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