Any barbecue enthusiast over here?

[GlennM]

Hi everyone!

I was wondering if there are any barbecue enthusiasts here on the forum.
I know a lot of people like to grill a sausage and some beef skewers in the summer, which is great, but I'm more of a low-and-slow kind of guy.

For me, it all started when Covid hit in 2020, and my normally quite busy schedule was now almost empty, so I did what I'd been planning to do on my Weber MT for a long time: pulled pork. The results were good, so I tried low-and-slow pork and beef ribs, which got better and better over time. Added a rotisserie; I didn't know chicken could be so good.

A few years later, I bought a used Traeger Pro34 pellet grill. This grill is a completely different experience. Set & forget it and don't worry about the temperature dropping or rising. Some people say this isn't really barbecuing, but for me, the result is the most important thing.

On Christmas Eve, I'm preparing an US Black Angus brisket which will be the second time I'd be preparing this kind of meat.
This is one of my favorites, what a flavor!
I've added some photos for you to enjoy and perhaps introduce you to a whole new world where nothing is perfect or even needs to be.

Glenn

 

[James_R]

Nice work. I love getting the BBQ out. Always been a charcoal and wood traditionalist but this year decided to go joint venture with a charcoal/wood setup on one side and a gas hot plate on the other.
Lots of plus points for both and now I have the best of both worlds.

One year we did a winter BBQ in December with venison steaks, sausages and burgers, really nice meat but some find it too gamey.

Even veg, like: corn, asparagus and tender stem brocoli tends to go down a treat.

Or unusual stuff like prawns or pineapple tend to surprise folk.

 

[Nathan penney]

Nice work. I love getting the BBQ out. Always been a charcoal and wood traditionalist but this year decided to go joint venture with a charcoal/wood setup on one side and a gas hot plate on the other.
Lots of plus points for both and now I have the best of both worlds.

One year we did a winter BBQ in December with venison steaks, sausages and burgers, really nice meat but some find it too gamey.

Even veg, like: corn, asparagus and tender stem brocoli tends to go down a treat.

Or unusual stuff like prawns or pineapple tend to surprise folk.

Are venison steaks cheap?
Or are they dead dear?

 

[James_R]

Are venison steaks cheap?
Or are they dead dear?

For once in my life, I'm pretty speechless right now.

 

[Seriously?]

Nice work. I love getting the BBQ out. Always been a charcoal and wood traditionalist but this year decided to go joint venture with a charcoal/wood setup on one side and a gas hot plate on the other.
Lots of plus points for both and now I have the best of both worlds.

One year we did a winter BBQ in December with venison steaks, sausages and burgers, really nice meat but some find it too gamey.

Even veg, like: corn, asparagus and tender stem brocoli tends to go down a treat.

Or unusual stuff like prawns or pineapple tend to surprise folk.

Mini corn on the cob is fabulous on the BBQ; rub with butter and black pepper.
Mushrooms really take on the smoky flavour too.
And...(a bit left field but trust me), Birds Eye Potato Waffles.

 

[James_R]

Mini corn on the cob is fabulous on the BBQ; rub with butter and black pepper.
Mushrooms really take on the smoky flavour too.
And...(a bit left field but trust me), Birds Eye Potato Waffles.

I have a cast iron pot I melt garlic butter in then paint all over the veg.

Waffles? On their own or as a burger topping?

 

[tracktoy]

Bannana with rum wrapped in tin foil on the embers

 

[Seastormer]

All looks and sounds fantastic, but I unfortunately have no time to get a barbecue myself so make do at family and friends functions.