BBQs

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dinny_g
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Re: BBQs

Post by dinny_g »

Easiest way to do fresh dough pizza on the BBQ is to oil some foil, lay the dough on the oiled foil, apply your toppings and put the foil directly on the rack.

If you fold the foil over a few times so the folds are perpendicular to the rack, it holds its shape.

Maple wood adds a lovely flavour
JLv3.0 wrote: Thu Jun 21, 2018 4:26 pm I say this rarely Dave, but listen to Dinny because he's right.
Rich B wrote: Thu Jun 02, 2022 1:57 pm but Dinny was right…
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Jobbo
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Re: BBQs

Post by Jobbo »

I can’t see how it’s possible to do cook pizza as well on any bbq as in an oven. The heat escapes as soon as you lift the lid. At least an oven opens from the side.
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dinny_g
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Re: BBQs

Post by dinny_g »

It’s just to add a bit of smokey flavour.

Oven at full whack is the ‘best’
JLv3.0 wrote: Thu Jun 21, 2018 4:26 pm I say this rarely Dave, but listen to Dinny because he's right.
Rich B wrote: Thu Jun 02, 2022 1:57 pm but Dinny was right…
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McSwede
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Re: BBQs

Post by McSwede »

dinny_g wrote: Sat May 23, 2020 2:58 pm .

Oven at full whack is the ‘best’
The other day when I made Holy Fuck chicken flatbread's I made extra dough. Defrosted that and rolled out 3 really thin pizza bases and family members chose there own toppings. As above the oven was flat out and the cooked in no time. Best pizza at home ever!! Will be doing again!!!
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Richard
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Re: BBQs

Post by Richard »

Sunday roast meat roasted on the BBQ

Image

Image

It was, as you might expect, fucking lush

For more BBQ based adventures - https://www.instagram.com/richardmajor86/
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Orange Cola
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Re: BBQs

Post by Orange Cola »

Richard wrote: Mon May 25, 2020 5:25 pm Sunday roast meat roasted on the BBQ

Image

Image

It was, as you might expect, fucking lush

For more BBQ based adventures - https://www.instagram.com/richardmajor86/
Your tags are cringeworthy :lol: Meat looks good, how did you cook it?
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Swervin_Mervin
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Re: BBQs

Post by Swervin_Mervin »

dinny_g wrote: Sat May 23, 2020 1:37 pm Easiest way to do fresh dough pizza on the BBQ is to oil some foil, lay the dough on the oiled foil, apply your toppings and put the foil directly on the rack.

If you fold the foil over a few times so the folds are perpendicular to the rack, it holds its shape.

Maple wood adds a lovely flavour
The easiest way is with a peel and a stone or skillet ;) I nearly nabbed a bbq lid out of a skip the other day to use on mine for pizzas :lol:

Won't cook quite as well as an oven but you do get the added flavour from the charcoal
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Richard
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Re: BBQs

Post by Richard »

Orange Cola wrote: Mon May 25, 2020 6:28 pmYour tags are cringeworthy :lol: Meat looks good, how did you cook it?
Tags aid in the excitement of Instagram obvs

I cooked it over a bowl of water,, coals on the other side, at about 150C for roughly 2 hours

Just salt, pepper and oil
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dinny_g
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Re: BBQs

Post by dinny_g »

Swervin_Mervin wrote: Mon May 25, 2020 6:53 pmThe easiest way is with a peel and a stone or skillet ;)
I’ve done both and a peel and stone is not the easiest. It is the best way to do Pizza’s in the BBQ but not the easiest.. ;)
JLv3.0 wrote: Thu Jun 21, 2018 4:26 pm I say this rarely Dave, but listen to Dinny because he's right.
Rich B wrote: Thu Jun 02, 2022 1:57 pm but Dinny was right…
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McSwede
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Re: BBQs

Post by McSwede »

Richard wrote: Mon May 25, 2020 6:57 pm
Orange Cola wrote: Mon May 25, 2020 6:28 pmYour tags are cringeworthy :lol: Meat looks good, how did you cook it?
Tags aid in the excitement of Instagram obvs

I cooked it over a bowl of water,, coals on the other side, at about 150C for roughly 2 hours

Just salt, pepper and oil
It looks bloody great! The top slice in the image posted further up even looks like a pig 😂

Good effort!!
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Richard
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Re: BBQs

Post by Richard »

It DOES look like a pig. I hadn’t noticed that

Check out the smoke ring too. Not overwhelming, but enough for a bit of flavour
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Swervin_Mervin
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Re: BBQs

Post by Swervin_Mervin »

dinny_g wrote: Mon May 25, 2020 7:01 pm
Swervin_Mervin wrote: Mon May 25, 2020 6:53 pmThe easiest way is with a peel and a stone or skillet ;)
I’ve done both and a peel and stone is not the easiest. It is the best way to do Pizza’s in the BBQ but not the easiest.. ;)
I've also done both and beg to differ :lol: How can it not be easier to slide pizza on and off the stone than faff with foil and oil etc?
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Carlos
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Re: BBQs

Post by Carlos »

McSwede wrote: Mon May 25, 2020 7:12 pm
Richard wrote: Mon May 25, 2020 6:57 pm
Orange Cola wrote: Mon May 25, 2020 6:28 pmYour tags are cringeworthy :lol: Meat looks good, how did you cook it?
Tags aid in the excitement of Instagram obvs

I cooked it over a bowl of water,, coals on the other side, at about 150C for roughly 2 hours

Just salt, pepper and oil
It looks bloody great! The top slice in the image posted further up even looks like a pig 😂

Good effort!!
That looks delicious 8-)
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dinny_g
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Re: BBQs

Post by dinny_g »

I like to make my fresh dough bases wafer thin so even with plenty of flour, they can sometimes stick on the peel, sometimes stick on the stone etc

As this is impossible with foil and oil, in my book, it’s easier but as I say, if you get it right, the stone is best.

However, the differences are pretty negligible so I don’t bother with a stone any more

Also, my cooking grate is 60 cm x 40 cm so I can make giant pizzas with 3 or 4 different topping combos so I tend to do that. Stones tend to be small.

But hey, whatever works best for you is ‘best’
JLv3.0 wrote: Thu Jun 21, 2018 4:26 pm I say this rarely Dave, but listen to Dinny because he's right.
Rich B wrote: Thu Jun 02, 2022 1:57 pm but Dinny was right…
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Richard
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Re: BBQs

Post by Richard »

Tonight, we had chicken

For those not following me on insta, it’d been marinating all day in a mix of soy sauce, honey, fish sauce, garlic, sliced chillies and 5 spice.

The rice has peppers, mushrooms and onions, which I charred on the BBQ

Image
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Carlos
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Re: BBQs

Post by Carlos »

They look cracking as well😎

On the bone Rich ?
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Swervin_Mervin
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Re: BBQs

Post by Swervin_Mervin »

dinny_g wrote: Mon May 25, 2020 9:32 pm I like to make my fresh dough bases wafer thin so even with plenty of flour, they can sometimes stick on the peel, sometimes stick on the stone etc

As this is impossible with foil and oil, in my book, it’s easier but as I say, if you get it right, the stone is best.

However, the differences are pretty negligible so I don’t bother with a stone any more

Also, my cooking grate is 60 cm x 40 cm so I can make giant pizzas with 3 or 4 different topping combos so I tend to do that. Stones tend to be small.

But hey, whatever works best for you is ‘best’
Skillet I have is 14" so also a decent size but yeah, not 60x40! You'd need a big peel for that. I do mine pretty thin as well - enough to need to patch the holes sometimes. The key is a wooden not metal peel and plenty of coarse semolina. Never sticks.
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Richard
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Re: BBQs

Post by Richard »

Carlos wrote: Mon May 25, 2020 9:49 pm They look cracking as well😎

On the bone Rich ?
Yep. Thighs, each with two slashes to the bone for flavour absorption
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JonMad
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Re: BBQs

Post by JonMad »

Crackling looks good!

I did wilted chard with onion, garlic and cream on the BBQ alongside a variety of meat. Worked well. Pic available, if you wish.
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duncs500
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Re: BBQs

Post by duncs500 »

Stick it up Jon.
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