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/ck/ - Food & Cooking


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14353796 No.14353796 [Reply] [Original]

Having a Barbecue next weekend with a couple of friends.
What are the must haves, in meats and or accouterments? Please don't bother me too much with the american competition style slow cooking stuff.

Also what's the best shit you've ever had off the BBQ

>> No.14353809

>>14353796
Assuming charcoal, you can't go wrong with pork chops, sausages (bratwurst, Italian, etc.), marinated boneless chicken thighs, or make yourself some fajitas using skirt steak.

Honestly for me sides are an afterthought, standard stuff like chips, baked beans, mac n cheese, etc. are good by me.

>> No.14353869

>>14353809
Yeah we get good marinated pork chops and sausages round here, but the chicken thighs I think I'm going to have to do myself; any pointers on that?
And usually I don't give much thought to sides etc, but I fear the tasteless thots that are going to be present will just chop up some cucumber and tomatos and call it a day; so I'd rather try to make some shit like that myself

>> No.14353877

>>14353796
>Having a Barbecue next weekend with a couple of friends.
Just so you know, this is irrelevant information that adds nothing to your post. Don't waste our time and we won't waste yours, 'kay buddy?

>> No.14353895

>>14353869
Really depends on the flavor you're looking for, citrus marinades pair well with chicken, obviously you can't go wrong with spicy, teriyaki/Asian style marinades are good, and also if you have thots with zero palate, just go salt pepper, and garlic powder (oh the horror!).

>> No.14353912

>>14353796
Had flank steak from the grill yesterday. Really good stuff. Marinade of soy, orange juice, leek, garlic, paprica powder, black papper and salt. Marinate over night, put whole of it and grill for prefered time, let it rest and slice it up

>> No.14353930
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14353930

>>14353796
For a cook off with friends?

Ground beef or game for burgers.
Brats and Italian Sausage
Ribs, slow cooked.
Maybe some shrimp or something for kebabs.

Don't over do it though.

>> No.14353936

>>14353877
that bit of flavour text didn't bother the other posters in this thread, so I suggest you get your bloodwork checked for the 'tism. Or just stop being a sensitive little 'muh sekrit internet klub' bitch.

>> No.14353946

>>14353877
this nigga just jealous because he don't have any friends

>> No.14353948
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14353948

>>14353895
hahaha jesus christ anon, no i'm making it good for me, not the thots. Think the teriyaki will be a good change from the other parsley-garlic heavy stuff. Thanks.

>>14353912
seems easy enough. thanks.

>>14353930
Shrimp, thanks senpai. that's what I was missing. Perhaps some gamba's or tiger shrimp to keep it manageable.

>> No.14353960

Bacon wrap jalapeño stuffed with queso fresco

>> No.14354000

>>14353796
Do Europeans really confuse grilling with barbecuing?

>> No.14354020

>>14354000
Just had to look up the difference, and I can speak for the most of us, I think: nope, we don't.
Did not know for the life of me that BBQing was all about low and slow indirect only.

>> No.14354031

>>14354000
not just europeans. talk to a yankee about BBQ some time!

>> No.14354033

>>14354020
In Southern USA it is, but outside of that they're synonymous

>> No.14354045

>>14354031
That's pretty sad. Even Jack Scalfani knows the difference and he can't even cook. Imagine being dumber than Jack.

>> No.14354053

>>14354045
less informed mostly doesn't mean dumber; but if that makes you feel better about your intelligence, keep it up!

>> No.14354061

>>14354053
Are you this much of a passive aggressive little bitch in real life?

>> No.14354075

>>14354061
when someone's being a bit of a cunt just to keep their own ego intact over misinformation, yes. never had someone being a dick in response to you being a faggot? This is it.

>> No.14354083
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14354083

Take a tenderloin and put a tin foil tray underneath the grate to catch the dripped juices, then when you slice up the meat you dip it in the juice, tastes so good. Alternatively you can keep the tenderloin in the tray to keep it in the juice

>> No.14354095

>>14354075
Lmfao at being this ass blasted because someone mocks retards for confusing grilling with barbecuing. What a thin skinned little baby you are. I hope you aren't male, you gigantic vagina.

>> No.14354162

>>14353796
Pasta salad. Chef John has some good ones

>> No.14354170

>>14354083
Don't listen to this idiot barbecuing is for inbred southerners and slaves

>> No.14354211

>>14354095
Nice damage control

>> No.14354221

>>14354211
Cry more, bitch

>> No.14354232

>>14354221
that wasn't even the dude you were ranting at earlier. keep your cool dude, sheesh.

>> No.14354244

>>14354232
ITT: retarded cooklets

Not being able to tell the difference between BBQing and grilling is inexcusable. One simple google search could tell you the difference. Every website that lists recipes can tell you the difference. Any youtube channel that centers around cooking can tell you even fucking Cooking with Jack. Go make another tendie or fast food thread.

>> No.14354309

The most underrated side that every Australian barbecue has but nobody overseas knows about is the humble hash brown.

>> No.14354669

>>14354309
what the fuck

>> No.14355241

>>14354244
Imagine confusing smoking and roasting with BBQing

>> No.14355247

>>14353796
Shish kebab

>> No.14355248

>>14355241
What are you rambling about you retarded Eurofaggot?

>> No.14355360

>>14355248
You being a retard.

>> No.14355372

>>14355360
Elaborate you shitposting drunk moron.

>> No.14355378

>>14353796
Grilled halouni is a must

>> No.14355381

>>14355372
Hurry up, faggot.

>> No.14355388

>>14354221
18 or older to post.

>> No.14355394
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14355394

>>14355388
>WAHHHH UHH UHH WAHHHHH

>> No.14355400
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14355400

>>14355388
>18 or older to post

>> No.14355449
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14355449

>>14353796
When I have a Barbie with mates, I like to keep it simple. I don't want to baby the food while I'm trying to have a chat.
I usually go snags, chicken thighs, chicken wings and some kind of steak (beef, pork or lamb).
Throw the meat in, forget about it for a bit, give it a bit of a turn, sear it up and serve. If I had an offset I might get a bit for fancy.

>> No.14355795
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14355795

>>14353796
Make Baba Ganoush

>grill eggplants until they blacken on all sides and soften, around an hour
>rest in a paper bag for 30 mins
>peel and discard skin
>spin the flesh in a salad spinner to remove the bitter juice or press between paper towels
>mash with a fork
now it's kinda like making mayonaise
>add tahini & lemon juice
>whisk olive oil in slowly to emulsify
>season to taste
>i like to add chopped tomato & parsley

grill zucchini
>slice very thinly on a bias
>salt quite heavily in a collander
>shake dry or press dry
>toss with generous oil
>baby them on the grill

it's a bit of a mission, but well worthwhile. Takes a bit of skill to not lose em through the grates.

>> No.14355802

>>14353796
I also think if you're doing chicken, don't marinade, but do dry-brine, toss heavily with salt, and rest on an uncovered rack skin side up overnight. Then toss with oil before you cook. That gets the best skin.

>> No.14355824

grilled vegetables in general are pretty excellent if you put care into it, salt, and oil, but not too much that it flares up a lot
broccoli grills up really well
surprisingly so does bok choy & wedges of cabbage, especially with some miso butter.

>> No.14356796

>>14355795
Thanks anon, but the thing some people have with cilantro and dish soap, I have with cooked eggplant and vomit. Can't seem to get over it.

>> No.14356822

>>14356796
eggplant has a very bitter taste if cooked badly
some people like that, but I think it's objectively gross and used to feel the same way about eggplant as you.

But if you spin the liquid out of it and use with lemon juice which also neutralises it, baba ganoush is not bitter at all. There's none of that nasty flavour.

So don't cook it, sure, but one day if you have an opportunity to try some good homemade baba ganoush you should try it with an open mind.

>> No.14356875

>>14356822
well, that's somewhat of an eye opener. Always thought it was me since I've always been the disgusted one the numerous times when trying it; everyone I ate it with never seemed to bat an eye.

>> No.14358386

>>14353796
Carolina BBQ sauce, anything else is shit.

>> No.14358643

>>14353877
Lmao no one else cares you friendless loser. Do you have autism too? kek

>> No.14358692

>>14353877
It gives information as to how many people the BBQ is meant to serve.

>> No.14358729

>>14355795
May as well do a full middle eastern grill, which actually sounds fantastic.

>> No.14358740

>>14353796
Stay safe

>> No.14358760

>>14358386
>Carolina BBQ sauce, anything else is shit.
Based

>> No.14358821

>>14353796
Grilled zucchini, sliced lengthwise a little thicker than you think you should. Salt and oil. Grill until soft and slightly caramelized, it will taste a little lemony.

>> No.14358830

>>14353796
Wings make good appetizers and are cheap
Hotdogs can just be stuck on the side in water and served while waiting for other things
I love doing a whole spatchcock chicken, so maybe a couple of those

>> No.14358845

>>14353796
In terms of sides I always do some kind of coleslaw, some kind of cold rice dish or paella, maybe some halloumi skewers

>> No.14358878

>>14353796
Good vegetables are asparagus, sweet/bell peppers, corn on the cob, red onions. Grilled potatoes are good too, slice them into circles with the skin still on, maybe like 7-8mm thick (only if you have a lid though as you'll need that to cook them through without burning the outside). You can also cook potatoes in tin foil if there's no lid.

I always make a batch of garlic butter. You can make it in advance, takes a few minutes to make. Mince a few cloves of garlic, heat butter and some olive oil in a pan, once it's all melted dump the garlic into the pan and immediately take off the heat and pour into a container. Brush it over fucking everything, meat included. And don't forget to season, obviously.