BBQ thoughts....

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Tess Tickle

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Tonight’s offering is this beauty from page 100 of the Weber book. I will let you know the quality of the recipe later but I’m confident it’ll be nice having already made the sauce.

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Tess Tickle

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BBQ finished and it all went well. The pork with blackberry and sage sauce was to die for! Also did sour cream, cheese and chive stuffed potatoes for my son, and because we don’t normally eat potatoes, the husband and I had cauli mash flavoured with the same mix. So much food I’m stuffed!

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PerthRod

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I picked up a little tip a couple of years ago for smoking meat in a Weber Kettle using wood chips. Soak a couple of handfuls of wood chips in water for at least 30 minutes. Tear off 2 sheets of tin foil and lay one on top of the other. When ready drain the soaked wood chips and place them on the tin foil. Fold the sides of the tin foil over the wood ships to create a seal like a parcel. Then using a fork or a skewer punch holes on one side of the tin foil parcel. When you want to smoke your meat place the tin foil parcel over your coals with the holes pointing up. It will take about 15 minutes before it starts smoking but will last way longer than just throwing the wood chips on top of the coals. I do this and it works great. A homemade smoke box.
That's what I do on my gas BBQ - just place the "parcel" on top of one of the heat deflectors - works a treat.
Another tip for making pizza is to place a floor tile on the BBQ grid - close the lid and fire it up on full for 10 mins. - you now have a pizza oven complete with stone - cooks fresh pizza in around 5 mins.
 
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Our once a year holiday lobster barbecue last night. Worked brilliantly on the Weber. Bought live from a local fisherman, split down the middle, 3 minutes flesh down - pressing on the shells to maximise contact - then 3 minutes shell down with lots of garlic butter on the meat. Lid on as much as possible. Sweet and smoky. A real treat.
 
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