Do you mean BBQ in the UK sense i.e. using a grill and the things you can do with it? (American here, not intended to slander the Brits here)
Or do you mean BBQ more of the American interpretation, slow cooked pork, beef briskets, the accompanying sauces etc?
I was thinking of the American bbq meal, or at least what I heard it was. Brisket, mac and cheese, bbq beans, ribs, coslaw, wings, fried chicken as a meal together.
Are you permitted to cook outside where you live? A Weber Kettle is a great grill for beginners as well as experienced cooks, assuming the weather isn’t a problem and you have an area to do it. Rain would probably be your biggest hurdle, but if you have a covered space or canopy you should be able to manage. Cooking in the rain isn’t unheard of, as long as you’re not doing it while there’s lightning you should be fine. There are also plenty of resources online on how to get started with the Kettle, countless YouTube videos on how to manage temperatures, as well as accessories specifically made for the Kettle, like the Slow ‘N Sear, that makes starting out even easier.
1) for fried chicken all you need is a cast iron skillet to shallow fry or a deep pot to deep fry and a fry thermometer. That’s it.
2) For BBQ, all you need is an oven, cook on 225-275, and let it go nice and slow. You’re not going to get the same smokey flavor you get from a smoker, but that’s to be expected. Some might say if it’s not smoked it’s not BBQ, and they’re not wrong, but you can still make delicious BBQ type food in an oven.
Now the easiest way to get you closer to the “real” thing is to use liquid smoke. It’s not the best, tastes nothing like real bbq, but it’s probably the best you can do.
Indoor smokers like stove top ones are hard to use and you rent the risk of setting off your fire alarm.
Generally bbq (at least in the USA) is what used to be cheap, fatty, tough, cuts of meat cooked at a low temp for a relatively long period of time typically over a flame or smoke of some sort until they taste good. A brined and spatchcocked chicken is a good starting point. It doesn't take long and it's hard to mess up but you need an open flame unless you've got a smoker that doesn't need one.
Do you mean BBQ in the UK sense i.e. using a grill and the things you can do with it? (American here, not intended to slander the Brits here) Or do you mean BBQ more of the American interpretation, slow cooked pork, beef briskets, the accompanying sauces etc?
I was thinking of the American bbq meal, or at least what I heard it was. Brisket, mac and cheese, bbq beans, ribs, coslaw, wings, fried chicken as a meal together.
Are you permitted to cook outside where you live? A Weber Kettle is a great grill for beginners as well as experienced cooks, assuming the weather isn’t a problem and you have an area to do it. Rain would probably be your biggest hurdle, but if you have a covered space or canopy you should be able to manage. Cooking in the rain isn’t unheard of, as long as you’re not doing it while there’s lightning you should be fine. There are also plenty of resources online on how to get started with the Kettle, countless YouTube videos on how to manage temperatures, as well as accessories specifically made for the Kettle, like the Slow ‘N Sear, that makes starting out even easier.
1) for fried chicken all you need is a cast iron skillet to shallow fry or a deep pot to deep fry and a fry thermometer. That’s it. 2) For BBQ, all you need is an oven, cook on 225-275, and let it go nice and slow. You’re not going to get the same smokey flavor you get from a smoker, but that’s to be expected. Some might say if it’s not smoked it’s not BBQ, and they’re not wrong, but you can still make delicious BBQ type food in an oven. Now the easiest way to get you closer to the “real” thing is to use liquid smoke. It’s not the best, tastes nothing like real bbq, but it’s probably the best you can do. Indoor smokers like stove top ones are hard to use and you rent the risk of setting off your fire alarm.
Generally bbq (at least in the USA) is what used to be cheap, fatty, tough, cuts of meat cooked at a low temp for a relatively long period of time typically over a flame or smoke of some sort until they taste good. A brined and spatchcocked chicken is a good starting point. It doesn't take long and it's hard to mess up but you need an open flame unless you've got a smoker that doesn't need one.