Presumably you get the fire up to temp, then throw a piece of meat towards it whilst calling "Catch, Fido!"

Woof, sizzle, whimper....:uhoh:

Ever wondered why there aren't many stray dogs in Korea, Dan?

BEagle

They don't come from far and wide throughout the Principality but I have noticed that neighbours do seem to come round 'just for a chat' when they sniff bbq in the air. :)
Their favourite and mine is North Carolina Pulled Pork (with NC vinegar sauce) http://i208.photobucket.com/albums/b...lies/Yummy.gif.
That's closely followed by smoked turkey (Easter bbq) with beer-can chicken probably next most popular. Now you see why we need a 22" in Wales.

Not a bbq, but a skottel (made in SA by Cadac) is an excellent bit of kit.
Breakfast when we were on safari in the Kalahari last year with Rick P-E's brother -
http://img.photobucket.com/albums/v1...ast109crop.jpg



Jumping Jack
A friend has a Cobb. It's very easy to use but, as Dan points out, it's not a bbq. IMHO it's a good versatile outdoor cooker - provided bbq flavour isn't important to you.


.

FL, nice!

This coming Memorial Day weekend, I will journey to North Carolina for a traditional extended family barbeque.

The guest of honor will be a recently dispatched porker slow cooked over oak and hickory wood. The rite of passage into manhood back in the day was being allowed to stay up all night "helping" with the cooking (ok, fetching beer for the real grown-ups), getting treats of cracklin' or pork.

The next day, the meat is taken from the beast, it falls off actually. Course chopping, followed by liberal addition and mixing of the meat with the homemade vinegar sauce.

Not nearly as adventerous as the Kalahari cook-out admittedly, but damn good nonetheless.

Sounds wonderful! I wish I lived closer - I'd try to get an invite. ;)
A porker is way ahead of my experience - I use pork shoulder which I think may be called Boston Butt in America. I haven't yet tried using wood - but I add (soaked) hickory chunks to the hot charcoal which produces that lovely smokey smell and flavour.

I'd be very interested to know what's in your homemade vinegar sauce.
I use cider vinegar, brown sugar, rock salt, red pepper flakes and ground black pepper. I added a little mustard today as an experiment and we liked it. I've heard people in Eastern NC add mustard, and ketchup in Western NC. Is that true?

Can't speak to the western abomination.

The extended family is in eastern NC. Alas, the recipe is theirs, I'm only free grunt labor, but the reward is worth it. Your ingredients sound pretty close.

Didn't see beer in there though.

I'm pretty sure that's a requirement as well.

Hmmmm....I found the 'Pulled Pork' NC style a bit disappointing....may have been a duff batch* but the vinegar just over powered the flavour of the meat....give me slow cooked pork with just a little marinade any time (is that more of a Texas style bbq?).

* Had it at the Strawberry Fair just south of Virginia Beach....so southern Virginian rather than North Carolina I accept!

FL, that Yarpie device looks suspicious - is that a gas cylinder or two I see...:eek:

Next time I fire up the noble orb, I'm going to try chook boobs marinaded in 'Reggae Reggae' sauce - supposedly very good, err, coooooooool, man!

brick, that slow cooked porker sounds delicious!

FAIL
 

Hello Lawyer.

The reason that the BBQ picture (loose interpretation only for the conversation) is a FAIL is outlined below:

1. Not a Webber
2 GAS (need I say more!)
3 No Beer in sight
4 No male mates offering advice
5 Women being too close
6 Woman seemingly overly interested
7 Beer cooler empty (of beer)

...Hope the scenery was worth the visit to wherever it was performed...:cool:..

Popped into North Carolina once. My only memory is of everything tasting of vinegar --- and something green called collards. :confused:

The penny didn't drop on this?

Er, Pickled Collards?:confused:

LJR
1. Not a Webber - Nor even a Weber. ;)
2. GAS (need I say more!) - Embarrassing I admit, but only for a breakfast pit-stop. A leisurely braii (wood) every night.
3. No Beer in sight – Breakfast, and lots of driving to do before sundown.
4. No male mates offering advice - I stopped while taking the pic.
5. Women being too close - But not allowed to touch or 'advise'.
6. Woman seemingly overly interested - Only seemingly, no interest in cooked breakfast. (Not healthy apparently. :rolleyes:)
7. Beer cooler empty (of beer) - Beer coolers in the car ready for the evening. :)

forget
I agree too much vinegar sauce can overpower the meat. Properly prepared (a tasty rub, left for 8 hrs min) and then cooked using hickory wood to smoke, pulled pork is just as good with only a little sauce or even none - although I doubt if they'd agree with that in NC. :eek:

.

@Dan Winterland - leave June/July. Currently in the land of the rising sun and rain and then Bang-a-Lulu next week. So no BBQ'd cow for me there either :mad:

Looking fwd to the beach bash and especially a sail on your new racer :ok:

New place has a communal BBQ thing and is near a hobie/laser club.The BBQ pit isn't gas powered so I guess I'll have to get into the habit of scraping my knuckles and growing back hair so I can fit in. Hope they don't drink those S..Sling things though. Tiger's more my tipple.

METAR: WSSS 111300Z 22001KT 9999 FEW018 BKN280 28/26 Q1006 NOSIG

Typical Singapore weather. No wind!

Not great for sailing - and your bbq smoke won't disperse, But at least the air will be clear to start with!

Will call regarding a bbq/sail date. Enjoy Bengalaru.

You should be looking at what's outside my hotel window right now if you want some wind:

The current TAF:

111550Z 1116/1212 23010KT 7000 BKN020CB TEMPO 1116/1117 26025G45KT 2000 TSRAGR BKN006CB TEMPO 1117/1118 4000 TSRA BKN012CB BECMG 1118/1120 RA BKN012 BECMG 1120/1122 NSW BKN020 BECMG 1202/1204 30005KT RA BKN012 TEMPO 1204/1207 4000 BKN004 BECMG 1207/1209 NSW BKN020

:hmm:

And the latest actual:

111620Z 24019G36KT 110V240 9999 TSRA SCT050 BKN080 19/09 Q1001

The lake has gone from almost flat calm to sea state LOTS in about 3 minutes flat!

I stopped being a Rock a couple of years ago and joined the ranks of the pointy helmeted upholders of the law. Recently at a meal out with work collegues, and in between courses of Krispy Kreme, kebab "meat" and fried chicken wings I suggested a BBQ at my place on a rest day.

I have somewhat of a reputation for looking after my guests in the food and beverage department and expected the idea to be a bit of a goer. Imagine my utter amazement when the following responses to my invitation where given:

a. I'm not too keen on BBQ food
b. Why not just go out for an indian?
c. Have you got 2 grills as I'm a vegetarian
d. You've got a Wii to play on haven't you?

For the few who did express an interest I decided to explore their sexuality by posing the gas v proper fuel question. Answers:

a. Charcoal is too smoky and makes my hair smell (from a male)
b. Charcoal is too much bother to get rid of
c. Gas is better, it is quicker and you don't get a smoky flavour on the food
d. Gas, as charcoal smoke might upset the neighbours

The only person who unreservedly answered "Yes I will be there and bring beer" and "GAS? which poof said that?" is an ex Irish Guardsman and is therefore not allowed in the house.

I am truly at a loss.

Suggestions please.

Typhoons in the overhead now

.....Change your mates.

I referred to them as colleagues for a reason.

1. Tell the veggies that they can eat some of the hickory wood chips if they like. Or perhaps some halloumi.
2. Invite only non-gassing, meat-eating blokes - and some fit lady piglettes to hand out the beers.

And yes, there most certainly are some very fit lady police officers. One 'Yakkity' who used to PPRuNe looks absolutely gorgeous in her police uniform. I think she's a sergeant now and her blokes would follow her anywhere!

Re-open the guest list and stick it on here.