*Charcoal* BBQ/Grilling

Just found this on http://www.rockcookbook.com/bulmers-up-the-bum/ although the best chicken is grass-fred

I can’t stand Bulmer’s. Like all minging ciders, it always reminds me of heaving my guts out all over the car park of Wesley disco. However, last year I came up with a great use for it – shoving a can of it right up a chicken’s rectum and firing up the barbie.
You may have had a beer can chicken before, this is my variation on it. What normally happens is that you get a 500ml can of beer, drink half of it, pierce it a few times in the centre of the can, put it up a chicken’s jacksie and stand it up on a barbecue with the lid down for about an hour. The outside of the bird is left crispy and smokey but the inside is tender and moist from the beer. Or in my case, cider.
There is an irony here. When Bulmer’s first brought out it’s Pear Cider, the only reaction to it on the streets went a little something like this: “Jaysus I had a few of them Bulmer’s Pear last night and I spent the whole morning on the bog. Put a road right through me.” And here I am telling you to plug an arse with it.
Seriously though, all butts aside, there aint no finer way to cook a chicken. You should be left with something that looks like this:

INGREDIENTS:
1 normal sized chicken (corn fed taste best I reckon)
1 500 ml can of Bulmer’s
FOR THE SAUCE:
¼ cup of English mustard
¼ cup of Dalkey Mustard (or other grainy one)
¼ cup of Dijon Mustard
1 teaspoon of Olive Oil
¼ cup of white wine vinegar
½ cup of cloudy apple juice (Aldi + Lidl do a good one)
Juice of ½ a lemon
½ teaspoon of salt
METHOD:
Combine all of the sauce ingredients together by whisking them in a bowl.
Take half the sauce and throw it on the chicken, keep the other half for another meal. Let the chicken marinade overnight if you can.
Heat up your barbie. Open up the Bulmer’s and pour half of it out. Then pierce the can at the halfway mark a few times.
Stand your chicken up right and shove the can up it’s Brenda Fricker. It should be able to stand on it’s own now, without falling.
Place it on the barbie on a medium heat for 1 ¼ hours to 1 ½ hours. When it’s all golden on the outside and the leg can come away fairly easily, it’s cooked.
The mustard sauce gives the outside of the chicken a slightly spicy flavour and a rich colour while the Bulmer’s keeps everything moist and brings a great sweetness.
SERVE WITH:
Some decent, dry French cider. The stuff from Normandy that comes in a wine bottle. There’s loads of it around, a few different brands. Beats the **** out of the Bulmer’s any day.

Hi All,
just wondering if anyone has any ideas or recommendations for barbequing.....dd is 18 and we're having a bbq next week, but have never bbq'd before so want to practice this w/end.

Was thinking burgers & steak, sausages & some skewers....lamb maybe & some salmon steaks.....am doing chicken/mushroom vol au vents so will stick to red meat on the bbq

would also like to do pasta salad & curried rice along with the cold meat salads & regular garden salad.... so if anyone has any suggestions or tips I'd be really grateful
Cheers!

For your burger sauce mix:

1 spoon of Frenches Mustard with 2 spoons of Helmans Mayo, tis saveage.

Try this Burger sauce, makes enough for 3-4 burgers.

4 tablespoons mayonaisse (Hellmans)
2 teaspoons yellow mustard (Frenchs)
2 teaspoons Ketchup ( Heinze)
1 tablespoon finely chopped gherkin,

Mix well and leave in the fridge for 1 hour.

Delish :cool:

Dermo,

Don't knock it till you try it.

Threads merged. The 'Search' function is your friend.

tHB

Mammamia17 wrote: »

Hi All,
just wondering if anyone has any ideas or recommendations for barbequing.....dd is 18 and we're having a bbq next week, but have never bbq'd before so want to practice this w/end.

Was thinking burgers & steak, sausages & some skewers....lamb maybe & some salmon steaks.....am doing chicken/mushroom vol au vents so will stick to red meat on the bbq

would also like to do pasta salad & curried rice along with the cold meat salads & regular garden salad.... so if anyone has any suggestions or tips I'd be really grateful
Cheers!

Handy side for a BBQ are baby potatoes. Lash them in the oven and coat them in a little rapeseed oil, some cayenne pepper and some garlic salt. Delicious.

I got into the habit of always including some vegetables on the bbq when I lived in New Zealand. It's a nice balance to all the meat.

Sweetcorn, whole cobs still in their leaves when in season.
Soak in a basin of water for a few minutes, shake off the excess and put on the bbq. Leave until the outer leaves start to blacken/go on fire and then turn slightly. Repeat until the entire outer surface is blackened/charred and lift off. Wrap a tea towel around your hand and hold the cobs at the base. Peel off the leaves with your other hand (put on a washing up glove if they're very hot). The result is sweet, smoky, steamed sweet corn. Brush with melted butter and gnaw.

Sweet peppers, tomatoes, fresh basil leaves, baby sweetcorn, mange tout, a handful of spinach leaves, pine nuts etc.. Whatever you fancy really in the way of leaves and veg that will cook quickly (potatoes, carrots and other roots take too long this way). Drizzle with balsamic vinegar and oil e.g. olive, sunflower or rapeseed, salt and pepper, and wrap up in a tinfoil parcel. Place the parcel on the hot plate. Leave for about 15 minutes (until you hear the contents gently sizzling). Carefully open the parcel and put the contents into a bowl to serve.

The Hill Billy wrote: »

Threads merged.

tHB

thanks hill billy, genuinely didnt see this one. Give me more to look at now though!

murphyebass wrote: »

thanks hill billy, genuinely didnt see this one. Give me more to look at now though!

No probs. I knew what to look for.

rick_fantastic wrote: »

Hickory Smoked Pull Pork Shoulder...

it should look like this...

:eek: Mother of Babe!!!

that looks great....

Did 2 racks of ribs last night and chicken thighs.
Few too many beers beforehand made me forget to take pics.
The thighs were amazing, made my own bbq sauce for everything.

120g heinz tomato sauce
40g brown sugar
30g onion
3 cloves garlic
15ml apple cider vinegar
15ml Worcester sauce
1 tsp dry mustard
cayenne pepper to hot hot you want it, i used about 2g only

Minced my onion with a tiny bit of water and fried it up in a little oil
Added everything else and reduced it for about 20 mins.

Very easy to make, I know there are far more complicated methods but this one is a great quick and easy way.

I made a very fresh rub for the chicken with sea salt (no anti caking), brown sugar, pepper, garlic granules, mustard powder and lemon zest i dried.

Seared them well on the gas bbq first then an hour in the smoker in foil trays and sauced them and finished them on the racks in the smoker to get a nice finish on them.

Sorry i've no pics but they didn't last long enough

Hi All
Said I would throw up what I did for my last cook
Got some belly pork from Tesco with the ribs attached. I cut off the ribs for use at a later date.
Score the fat side of the belly down to the meat I score mine so when you cut the pork into slices the score is where you cut meaning the crackling on the slice stays intact.
I made some rub 1/2 cup of salt 1/2 cup of brown sugar 1 teaspoon of cayenne pepper onion powder garlic powder and sweet paprika each and then a decent grind of black pepper 1 to 2 level table spoons a lovely aromatic rub suitable for all meats.
I used some yellow mustard to coat the pork and act as a glue for my rub.Make sure to get that rub between the slits in the skin
I put mine into a covered tray and left over night in the fridge.


For this cook I was using a weber q 320 gas grill it has 2 burners this is the only gas grill I have ever used my Dad got it years ago the burners are in a strange configuration there is the main burner which runs around the outer edge of the grill at the lowest setting it will go to about 170c then there is another burner which runs down the middle of the grill this will give you lower temps.

I set up my grill as following
I used hickory chips which I had soaked for 30 mins I put them into a foil tray and covered the try in foil and pierced the foil several times.
I set my grill to high on both burners and closed the lid.
I used a roasting tin and filled it with apple juice I then put in a meat rack and rested my pork on the rack. With a meat thermometer
I put my wood chips at the back corner and my meat was in the center.
The weber has 2 openings either side of the cooking area I didn't want my smoke going out the side and not over the meat so I made a baffle with some tinfoil it seems to have worked.
I kept a close eye on the meat for the first 15 20 mins until the skin got nice and crispy then I reduced the temp to between 150c and 170c and let it cook about once an hour I would spritz it with apple juice and if needed fill the pan with some more cider.
it was a modest piece of meat as it was only a couple of friends, Dad and I, so it cooked in 3 hours. I wrapped it in tin foil and put it into a insulated bag while I prepared the rest

I served it with some grilled corn on the cob and a salad
for the corn I get them still in the husk so I peel back the leaves and remove the silk I then put the leaves back and soak the corn in some salt and water for 15 mins. I then put them on a hot grill for about 5 minutes a side until they are done.

The pork was amazing and did not last long the knife glided through the meat it was tender moist and rich on the inside nice and crispy on the outside the hickory and apple work so well combined and then the slight sweet heat from the rub. the corn was tender, Juicy and covered in butter and salt as it should be.

The gas grill is not the Ideal way to cook like this but a smoker is beyond my means for now unless some kind person can pint me in the direction of a reasonably priced charcoal smoker.