food General Grilling Thread

Hells Kitchen

Hells Kitchen

I just noticed that we don't have an all-rounder thread for BBQs and grilling. We have food-specific threads, but what about when you mix up your grill...show us your BBQ goodness here :D 
 
Tomorrow night's dinner all sorted...... was going to cook it up tonight but the weather was crap, wasn't in the mood to grill under disgusting slate-grey overcast and light rain, plus it was dark by 4.30pm under these conditions, yuck!  I want to see the colours of the sunset playing over the river and sky when I fire up the BBQ. :) 
 
 
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Didn't turn out very good at all. The lamb chops and pork belly were too thin and it overcooked in an instant. I got these from the butcher, however this butcher has a history of giving out substandard cuts of meat, and some people I spoke to had to return off meat, plus they have sweet FA in the way of selection. Was my last visit to that joint, only reason I went there was that it was a fair bit cheaper than in the supermarket on that day so I decided to take a chance. Bad move.
 
The ribs turned out good but I forgot to get brown sugar  :doh:
 
Well it was a learning experience which I'll use for the next cook. I did notice that temp control with these coals was pretty easy, easier than with briquettes IMO. Just have to really close all the vents for direct cooking as this stuff burns like hell. 
 
Aww that sucks hopefully it was still good enough to eat. Keep us posted on your next cook it's all about experimenting and getting it right the next time. And the next.
 
The Hot Pepper said:
Aww that sucks hopefully it was still good enough to eat. Keep us posted on your next cook it's all about experimenting and getting it right the next time. And the next.
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Yep true that, lessons learned from this round will be applied to the next cook. It was edible but tough. Some of the lamb loin chops came off the grill literally a few mm "thick". Yeah, this butcher can get stuffed. 
 
I usually cook lamb chops and sliced pork belly over direct heat for a couple minutes but because these were marinaded I put em on the cool side for a few minutes to cook the marinate so it doesn't burn and cause flare ups, then a quick sear. That was enough to overcook it. I did lamb chops once before on the Weber using this same method, that time they came out fantastic. Those were proper thick pieces. 
 
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