[vibe666]

Originally Posted by Seaneh

There are few things on earth that taste better than a good pulled pork sammich!

amen to that brother!

Originally Posted by para45

I think the aim of this thread isnt to be corrected on the terminology that people are using to cook food but more on the wrong methods and the right way.

and that.

i still think there would be a market for a proper bbq/grilling/braai joint in dublin.

[SBWife]

Originally Posted by vibe666

amen to that brother!

and that.

i still think there would be a market for a proper bbq/grilling/braai joint in dublin.

What's the new Aussie place on South Richmond Street like?

[vibe666]

Originally Posted by SBWife

What's the new Aussie place on South Richmond Street like?

not made it there yet (but i've been meaning to), but it looks okay on paper at least.

[the beer revolu]

Originally Posted by Seaneh

They weren't BBQing, they were grilling.

I really wish people would stop calling grilling BBQ too.

Where I come from grilling is cooking under a source of direct heat (gas or electric) - what Americans call broiling.

By the same note we call cooking over wood, charcoal or gas () at a high heat BBQing - calling it grilling would confuse people here.

Get over it

[Seaneh]

Originally Posted by the beer revolu

Where I come from grilling is cooking under a source of direct heat (gas or electric) - what Americans call broiling.

By the same note we call cooking over wood, charcoal or gas () at a high heat BBQing - calling it grilling would confuse people here.

Get over it

no.

BBQ is indirect low heat.

Grilling is direct high heat.

btw, weather the heat source is above the food or below it, it's still grilling the food, broiling is just a type of grilling, it's the same method, direct dry heat.


BBQ is entirely different.

And it's serious business.

http://en.wikipedia.org/wiki/Grilling

[LaChatteGitane]

Seaneh while you were looking on wikipedia for grilling, you could have also searched for barbecue.

http://en.wikipedia.org/wiki/Barbecue

If you read through the article you will see that barbecue stands for different cooking methods in different countries.

And if I have read correctly it is only in the States that they differenciate between grilling and 'barbecue'
In the rest of the world people just use the word barbecue to grill, roast or whatever on an ouside wood/charcoal/gas fire.

So I'll keep calling it barbecue until eternity, if you don't mind. Or until I become American.

[duploelabs]

Given the experience of you lot and the lack thereof of the 'celebrity' chefs, why don't one of you do a bbqing/grilling course. We, as a nation, don't know have a clue about it so surely there's a call to spread the knowledge

[para45]

Originally Posted by duploelabs

Given the experience of you lot and the lack thereof of the 'celebrity' chefs, why don't one of you do a bbqing/grilling course. We, as a nation, don't know have a clue about it so surely there's a call to spread the knowledge

Duploelabs . You have the expertise to do something like that IVAN

Yes I have been BBq for more than 30yrs but wouldnt know where to start to teach somebody . It all just comes natural . I bbq at least once a week and do every thing on the fire fish, meat , chicken etc . i also cook with potjies ( Dutch ovens ) on the fire . Potjie is a round bellie cast iron pot that is brilliant for slow cooking . Stir fries are also lovely to do on a BBQ. You could even do a roast chicken for sunday luch on a BBQ. Toasted/grilled cheese and tomato sandwiches while waiting for the meat to cook . Its endless what you can do on a BBQ

I normally buy charcoal at end of summer sales as there is nowhere in Ireland to buy charcoal in the winter. Thats the problem with irish people as they think one can only BBQ in June & July (No Offence) . Its a all year round event . Ireland actually has a lovely mild climate compared to the rest of Europe in the winter. And some lovely calm winters days.

Its also very hard to get proper dry hard wood. Most wood in Ireland smolder more than burn properly . And you can hear the moisture water cooking in the background.This is due to the high dampens moisture content on the Island of ireland A coal merchant told me one day that he loves wet logs becuase they burn longer i9n his opinion. I nearly had a heart attack at his staement. TRhe same man had a chimney fire that year in his house. The reason he had the chimney fire was due to the wet wood he was burning and a build up of creosote which cuased the fire.

Sorrry about all the waffle but thats all to say there is a lot involved to be considering to bbq regularly and to do it right .

The grade that you cook on has to be clean and cleaned every time you use it pre and post. There is nothing worse to be invited to somebodys house for a bbq and you can see that grate wasnt used since last years last BBQ becuase when they made the fire you could see the old bits of meat rust and mould . And if notmentioned they would leave it to start cooking on . Its ignorance and education . Yes if it gets enough heat before you start cooking it will kill the germs but sometimes people dont leave it on long enough to kill the germs . I stronly believe its not the raw burgers that every body blame every year that make people sick but its the grate that comes in contact wit the meat and then because the germs aren't killed propely on the grate that it manifests in the raw meat . Any chef will tell you that eating blue or meduim rear meat isnt the thing that makes you sick its the bacteria that was on the dirty cutting board or cooking utensils . Becuase if eating raw or almost raw meat makes you sick 90% of France and Italy will be dead by now.

The fire is the vital ingredient ---- it has to be right

tool like tongs doesnt matter what you use its what you like or comfortable to use .

Then you have to have a good relationship with your butcher or butchers , I travel almost 200km round trip everytime I want Boerewors( south african suasage) the butcher makes it for me on order and I normaly get around 50KG ( 110 pounds) I ran out some while back and need some more now. I also like to ask the butchers to cut me what I like and want . Thats why you have to have a good relationship with your butcher . The problem is now days most butchers get there steaks precut from the factory and hardly cut anything now days .

And then the cooking part . Dont be scared to start if you make a mistake its all about learning . Its good to have diffrent levels of cooking/grilling /bbq on your BBQ so that you can ajust so the meat doesnt have to much heat to quiclky depending on the thickness of the meat or re chicken it needs to be cooked properly . Or if you cant ajust height then try to have one colder section of the cooking grade. so that you can move bits there . If its charcoal/wood coals then its right but no flames . The only flames that you should have if its sausages or basting suase thats falling on the coals and then the flames will flare up due to the fat/oil.

Sorry again for all this waffeling . Dont know why I typed all this just ment to do a 3 liner . So to get back to the above mentioned last post . Come on Duploelabs do a master class.

[duploelabs]

Firstly, wasn't touting for business. I have taught and attended classes with less concise notes than what you've just written in very well established schools. Like I said, and the reason why I teach as part of my company profile, the general standard of culinary schooling in this country is pretty poor unless you spend top dollar, especially when it comes to BBQ. I think you really could be on to something, but it's not my expertise and wouldn't suit my methods so that's why I don't tutor it.

Originally Posted by para45

Duploelabs . You have the expertise to do something like that IVAN

Yes I have been BBq for more than 30yrs but wouldnt know where to start to teach somebody . It all just comes natural . I bbq at least once a week and do every thing on the fire fish, meat , chicken etc . i also cook with potjies ( Dutch ovens ) on the fire . Potjie is a round bellie cast iron pot that is brilliant for slow cooking . Stir fries are also lovely to do on a BBQ. You could even do a roast chicken for sunday luch on a BBQ. Toasted/grilled cheese and tomato sandwiches while waiting for the meat to cook . Its endless what you can do on a BBQ

I normally buy charcoal at end of summer sales as there is nowhere in Ireland to buy charcoal in the winter. Thats the problem with irish people as they think one can only BBQ in June & July (No Offence) . Its a all year round event . Ireland actually has a lovely mild climate compared to the rest of Europe in the winter. And some lovely calm winters days.

Its also very hard to get proper dry hard wood. Most wood in Ireland smolder more than burn properly . And you can hear the moisture water cooking in the background.This is due to the high dampens moisture content on the Island of ireland A coal merchant told me one day that he loves wet logs becuase they burn longer i9n his opinion. I nearly had a heart attack at his staement. TRhe same man had a chimney fire that year in his house. The reason he had the chimney fire was due to the wet wood he was burning and a build up of creosote which cuased the fire.

Sorrry about all the waffle but thats all to say there is a lot involved to be considering to bbq regularly and to do it right .

The grade that you cook on has to be clean and cleaned every time you use it pre and post. There is nothing worse to be invited to somebodys house for a bbq and you can see that grate wasnt used since last years last BBQ becuase when they made the fire you could see the old bits of meat rust and mould . And if notmentioned they would leave it to start cooking on . Its ignorance and education . Yes if it gets enough heat before you start cooking it will kill the germs but sometimes people dont leave it on long enough to kill the germs . I stronly believe its not the raw burgers that every body blame every year that make people sick but its the grate that comes in contact wit the meat and then because the germs aren't killed propely on the grate that it manifests in the raw meat . Any chef will tell you that eating blue or meduim rear meat isnt the thing that makes you sick its the bacteria that was on the dirty cutting board or cooking utensils . Becuase if eating raw or almost raw meat makes you sick 90% of France and Italy will be dead by now.

The fire is the vital ingredient ---- it has to be right

tool like tongs doesnt matter what you use its what you like or comfortable to use .

Then you have to have a good relationship with your butcher or butchers , I travel almost 200km round trip everytime I want Boerewors( south african suasage) the butcher makes it for me on order and I normaly get around 50KG ( 110 pounds) I ran out some while back and need some more now. I also like to ask the butchers to cut me what I like and want . Thats why you have to have a good relationship with your butcher . The problem is now days most butchers get there steaks precut from the factory and hardly cut anything now days .

And then the cooking part . Dont be scared to start if you make a mistake its all about learning . Its good to have diffrent levels of cooking/grilling /bbq on your BBQ so that you can ajust so the meat doesnt have to much heat to quiclky depending on the thickness of the meat or re chicken it needs to be cooked properly . Or if you cant ajust height then try to have one colder section of the cooking grade. so that you can move bits there . If its charcoal/wood coals then its right but no flames . The only flames that you should have if its sausages or basting suase thats falling on the coals and then the flames will flare up due to the fat/oil.

Sorry again for all this waffeling . Dont know why I typed all this just ment to do a 3 liner . So to get back to the above mentioned last post . Come on Duploelabs do a master class.

[para45]

duploelabs no dont worry it didnd seam like you were punting for business sorry didnt want to get you in trouble or let anybody think that I was punting your business. Just saw your profile . And thought with your expertise and facility's you would maybe be able to pull something like that off

Ye well you never know maybe i should think about it .

I have a outdoor Kitchen . : . Ah you have me thinking now

[The Hill Billy]

And back on-topic please...

tHB