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I did some chicken thighs the other week. Marinaded them in olive oil, soya sauce and chilli flakes and skewered them. Awesome, and very hard to get wrong.
It's really easy. I never measure anything out. Probably 2/3 olive oil to 1/3 soya sauce. Chilli flakes depending on how spicy you like it. Pinch of cracked black pepper. Mix it up, add your chicken thighs and marinade for an hour or so. I usually marinade mine out of the fridge, just to take the chill off the meat, but it's ok in the fridge. It's really as easy as that.
I cut mine into 1cm slices and skewered them so they where flat and each piece of meat had a slight space in between so the meat cooked evenly. Four to five minutes each side and done.
No problem mate, happy to help. Hope it turns out ok, and let us know how you get on.
But of reverse sear action!!
That's a bargain @ronnyb and a great colour too.
I still can't work out how to post a picture so I've put a link to an album! First pic is before, second pic us roasted and resting, third is searing completed and 4th is leftovers.
https://1drv.ms/f/s!As5RIrNV_21Jgo1kZp8l53vruz5fkg
Lovely here mate. Just grilled some banging fillet steaks.
Now sat having a beer.
you need a BBQ shack
My Bar B Kettle doesn't haver the fancy one touch system, instead it has three manual vents on the bottom arranged in a triangle and one on the top.
Just wondering on people's thoughts as to how to set them up. For example, I understand for low n slow, you'd place the top vent away from the coals so the heat flows across the food but I'm guessing one of the bottom vents will probably be directly under the top vent. Would it be wise to close this one off and just rely on the other two? My thinking being it would create a kind of short circuit of airflow. High probability I'm speaking bollocks of course but having three bottom vents opens up all sorts of combinations that may or may not make a difference.