in this random rambling thread we post random pictures

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Frazer Island Queensland Australia.JPG
 
cavemanrich said:
In my opinion, Coniferous tree wood is not ideal for smoke BBQing food. It is fine to burn in stove, and cook in a pot or pan.
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This is a very correct opinion, in my experience - conifers do not give too much coal (unlike local oak or birch, for example), in addition, there is a lot of resin. Be that as it may, these branches are quite suitable for preliminary kindling. And after the grill is lit, I put oak sticks there. They will give normal coals. I fry meat in a rather primitive way, this is most often marinated chicken in small pieces, onions, water diluted with vinegar, and a little salt and spices. After that, I string the pieces on skewers and place them over hot coals. And I generally put the onions that are in the pan on a grid from an old, long-broken fan (!).
I don't know what's wrong in Russia, but for some reason i can never buy a decent grid for frying onions. The stores have a very wide range of all kinds of skewers and barbecues, but for some reason there are no grids for frying, or there are, but the wrong ones, with too large cells, they are more suitable for fish or meat. Therefore, it is customary to fry onions anyhow. Once at our work, where I quit more than 10 years ago, several office fans broke down, they wanted to send them to the dump, but I took the grates from them, burned the paint on the fire, washed them, cleaned them and now I fry marinated onions on coals on this grid. It looks strange and a little post-apocalyptic, but I'm used to it and I don't care.
Anyway, since I got these branches for free and there are a lot of them, I use them for barbecue, otherwise what to do with them. The heating in the house is gas now, I can heat the barn with electricity in severe frost, besides I have a good supply of oak firewood, so these branches, so that they do not lie around in vain - I use them for barbecue. And at the same time I will tidy up the area - otherwise what's the point, why would I have these branches lying around and getting in the way.
 
Pasha838 said:
This is a very correct opinion, in my experience - conifers do not give too much coal (unlike local oak or birch, for example), in addition, there is a lot of resin. Be that as it may, these branches are quite suitable for preliminary kindling. And after the grill is lit, I put oak sticks there. They will give normal coals. I fry meat in a rather primitive way, this is most often marinated chicken in small pieces, onions, water diluted with vinegar, and a little salt and spices. After that, I string the pieces on skewers and place them over hot coals. And I generally put the onions that are in the pan on a grid from an old, long-broken fan (!).
I don't know what's wrong in Russia, but for some reason i can never buy a decent grid for frying onions. The stores have a very wide range of all kinds of skewers and barbecues, but for some reason there are no grids for frying, or there are, but the wrong ones, with too large cells, they are more suitable for fish or meat. Therefore, it is customary to fry onions anyhow. Once at our work, where I quit more than 10 years ago, several office fans broke down, they wanted to send them to the dump, but I took the grates from them, burned the paint on the fire, washed them, cleaned them and now I fry marinated onions on coals on this grid. It looks strange and a little post-apocalyptic, but I'm used to it and I don't care.
Anyway, since I got these branches for free and there are a lot of them, I use them for barbecue, otherwise what to do with them. The heating in the house is gas now, I can heat the barn with electricity in severe frost, besides I have a good supply of oak firewood, so these branches, so that they do not lie around in vain - I use them for barbecue. And at the same time I will tidy up the area - otherwise what's the point, why would I have these branches lying around and getting in the way.
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Waste not, want not. I'd be using them up any way I could also. I'm more used to mesquite or hickory smoked meats but I've used whatever was available at times.
 

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