I'm absolutely passionate about BBQ. So much so that I decided I wanted to help all those people who told me they didn't know what to do or how to do it. I told them it was a case of following a few simple steps, and here were are.
This RU-vid channel and the website www.simple-bbq.com, are my way of explaining how to barbecue. I show you the techniques, share recipes and ideas. Everything I do I try to make as easy and of course, simple.
I'd love to hear from you, you can leave feedback here or on the Facebook page facebook.com/simplebbq where I post regular pictures of what I am cooking. I'll do my best to respond to all of your questions. If there's something you'd like to see me cook too, just let me know.
Thanks for subscribing and being part of the Simple-BBQ community,
so you add more charcoal by ... adding more charcoal. shit - does anybody have a pencil? I gotta write this shit down - were you dropped on your head as a baby?
Boy you’ve really opened my eyes to using a brick bbq griller. I was so focused on your traditional charcoal griller (charcoal on the bottom, food on top, close lid) that I never thought to use my brick bbq this way at all I know this is an old video but hopefully you can tell me about how long this took you to cook.
South African expat here, having Polish friends over for a Rugby World Cup Braai day. Thanks for this! Looking forward to the England Argentina match later.
PERFECT - i had only started using charcoal this pass week, you've answered my question straight away - going forward i will add charcoal instead of sitting around for an hour looking at smoke lol
I have been using your video as my go-to guide for grilling a whole chicken for 7 years now. I have the same Weber and pan with grate to sit the chicken on as you used. Thanks for sharing!
Anywhere non-flammable and outside is fine, but not on concrete cause it can explode with high heat. Setting it across a couple fire bricks or on a spare grate over a bucket/bricks are some good recommendations I've seen.
How many brisquettes for 2 people serving is needed? I used 21 at beginning, then smoke went out and added 5 more, then later on added 5 more. There has got to be a science for this. I'm using a portable Weber grill.
Quick question? Why add sauce before cooking? Wouldn’t the sugars just crystallize and then burn? I worked for a bbq competition restaurant for awhile (not a pit master); but I did notice they used dry seasoning/rub with a coating of oil or mustard to make it stick to the meat during cooking, and only after the meat was to temp, they sauced/glazed the meat at the end when I watched? Anyway, looked good just seemed different to me and I wanted to learn something if possible?
*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*
This is excellent - just how I (in Aus) we would describe bbq, so came up when I searched for this exact thing which was what I was looking for. Loved your calm clear manner 👍🏻 your bbq looks just like mine 😜
