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BBQ with the Captain
Приєднався 13 кві 2020
BBQ hints and tips for everybody
30 Day Dry Aged Tomahawk Steak, dry ageing bag from ProSmokeBBQ, meat from Butchers Fayre Burnley
Vacuum packed in a semi permeable bag from ProSmokeBBQ that lets moisture out and air in whilst preventing bacteria in. Meat supplied by the excellent team at Butchers Fayre in Burnley.
Переглядів: 139
Відео
Cast Iron Prawns on the BBQ
Переглядів 553 роки тому
Simple, just prawns, deied chillies, fresh parsley, fresh garlic, best butter and grape seed oil…… BOOM!!
Succulent ribs
Переглядів 1233 роки тому
Salt and pepper rub at 50:50, cook at low n slow for around 100 C or 210 F for 5 hours with BBQ sauce applied 15 mins before they hit 95 C or 200 F internal temp and BOOM!!! Welcome to flavour town!!
Weber BBQ Rotisserie Lamb in the Caravan!!
Переглядів 1,5 тис.3 роки тому
Leg of Lake District Lamb on the Weber Rotisserie in the Caravan!! Fine dining doesn’t need to just be in restaurants! 👌🏻😋
Rotisserie leg of lamb with chicken drums sticks and goose fat roast potatoes
Переглядів 1943 роки тому
Locally sourced ingredients one and all! Tastiness to the max! 10 mins of prep, 1hour 10 of cook time on a full chimney starter of coals, 10 mins to rest, 15 mins to eat!! 😋😋😋
Prawn BBQ for the Winter Solstice!!
Переглядів 403 роки тому
Its raining, its cold, Covid is everywhere..... so lets pretend its Australia!!!
How To Make Smoked Garlic Olive Oil (With Extra Basil Option)
Переглядів 8474 роки тому
Great flavours, very simple, very quick
Healthy Skinless Rotisserie Chicken on a Weber Master Touch
Переглядів 3214 роки тому
Strip the skin to make it healthy, use some mild mustard for seasoning adhesion and BOOM!! Flavour town!!
How to get different levels of cooked on one piece of meat to suit different preferences
Переглядів 614 роки тому
Use irregular meat shapes to your advantage
Fresh Line Caught Salmon on the BBQ whilst on the high seas in Scotland!!
Переглядів 484 роки тому
Calm seas, fair weather, good company and fine food!! 👌🏻😋🐠🍷
Hot spot identification and BBQ familiarisation
Переглядів 534 роки тому
How to work out where the hot spots are to improve your cooking and get uniform heat 👌🏻
Sent In From A Fan!
Переглядів 1014 роки тому
Send me a clip of up to 1 minute long and a photo of the end product you cooked in your best ‘Captain style!’ and I will edit it and post here!! 👌🏻🤣🥩🍷
Organic BBQ Tomahawks!!!
Переглядів 1624 роки тому
From Gazegill Organic Farm Shop in Clitheroe. The texture and flavour lets you know this beef has been lovingly reared and looked after! 😋🥩🍷
Edited From Fan Mail!! 👌🏻🤣
Переглядів 1184 роки тому
Send a clip of you cooking (up to 1 minute) and a photo of the end product!!
Definitely gonna lose its legs lol
Could you use tin foil in place of the smoke box by chance?
Yes sir, I do it like that
Brothers from across the pond enjoying American style cooks, I support it.
Congrats on the worms 😝
Where did you get the mounting bracket?
Same question
Should not be able to see smoke if you are running a clean fire. Your food will taste bitter.
@@B_L_Smithespecially if using charcoal as most of the impurities that make it taste bad are burned out in the making of the charcoal
Thumbs down for not showing the flip.
5 hours because you left-t opening it. They look great, but are they dried?
Stop opening it!
Why did you let heat out
Looks raw.
This was very helpful. We love smoked salmon but hate the insanely high price of it in the stores, even Costco! We have a gas grill and a smoke box but were not sure how to do this. Just wondering what kind of seasoning you used on your salmon? At the end of the video when you cut the salmon in half, it looked a bit undercooked to me where you pointed out the liquid. How does one know when salmon is cooked? Should you use a digital probe to a certain temp? Is it okay to have smoked salmon a tad under cooked? Sorry for all of the questions. Thank you for this video.
There are many types of freshwater fish that can be eaten raw. Salmon and trout just to name two. I eat many types of fish and I’ve found with every fish I’ve ever cooked it is more about the consistency of the flake. You want the fish to flake easily with a fork but yet you don’t want to over do it or it can get rubbery. Too much moisture it can get mushy. You don’t want it falling apart either. For smoking I would just shoot for flaky and firm but not too firm with a good glaze and seasoning it will be some of the best you’ll ever have. The trick is the brine for smoking do not over brine it will make the meat tough and rubber. If you want im sure people have temps you can find online but I go by sight feel and flake and I rarely have bad batches of fish anymore. The key is to also have some fisherman In the family that catch fresh, and trout can be a poor man’s salmon if done right. Every whitefish meat is good smoked or prepared right. Northern pike and walleye can be absolutely delicious when smoked right. Although they lack the amount of omega 3s salmon have they are still a light easy digestible protein packed meat. Many store bought fish can be farm raised too.
Did you wet the woodcchips? I find that soaking them for an hour helps.
gordon ramsay!!
yum
You have a new follower.🤙🏻 Andy the Northern who? 🤣🤣
Looks amazing. Great video 👍
Your water pan mod: Where did you get that dish? Also, how long does this method last? That's a 14" correct? I'm on an 18".
How do I keep the salmon from actually baking?
Great video! Just bought my first Weber Smokey Mountain! Excited to try it out!
Mouth watering Sir, I’ve gone all moist! 😉😁😂😂
Yes it needed a bit longer.
Oh that looks lush 😍
I want this....
Well done bro looks very good! Wowww 🤩
you didnt keep it there on indirect heat for long enough to be honest lol good try though.
Nice mate, I need to order a smoke box
Looks really rare to me.
Nice one, from rainy Cornwall :-)
Nice video, but a bit light on details. How hot did you run the grill? How long was it on? What temp for the salmon?
That's what I like to know too.
Recipe I use for smoking salmon calls for 140 internal. People go lower though, depends what you like. Also you can turn the heat under the chips down to medium low once they start producing a lot of smoke. They’ll still smolder.
If you're sourcing good clean salmon you can eat the sh*t raw if you want. All about preferences
Looks great when do I get an invite? 😉
How did you season the salmon?
Did you smoke it and then add direct heat to cook the salmon? How long did you let it smoke?
0:39 awesome-girls24.online
👌🏻😋
Christ you're annoying! Delicious looking chicken though
Haha! Thanks!! I think? lol
Love the humor! Adding some fun to grilling 👏🏽
Thanks!! Yeah, make life as fun as possible!!
Who would have thought to BBQ lamb shanks? Great idea Captain
Thanks!! if you can catch it or grow it, you can BBQ it!!
Everything in that steak: *M A X*
lol it was EPIC!!
BBQ with the Captain Lol I could tell
looked a little raw for me. I like mine about 122 deg.
Fair enough! Yeah a very subjective thing isn't it, I love mine nearly raw lol
sizzle sizzle
all about the sizzle my man!! lol
I forgot...it’s the wild and crazy dude!!! Great short 👍 The end always leaves me LMBO!!!😎✌️
Haha yeah, gotta have fun!!!
Loving the videos!!! Keep them coming!
@Mark Tomas. 🤦♂️
I like what I see 👀
Can't wait to try this at the weekend 🙌 looks tasty
Amazing!!
Your seasoning looks like crap But will probably taste good
Meteor Metropolis yeah it was awesome. Hard to make them look good pre cook
This looks tasty. Hope you’re doing these on Saturday and btw love your gas bbq x
Yummy!
That looks great 👌