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About LinkBackswhether it's for marinades/rubs or anything else you do on a barbeque.
What do you do to ensure an amazing bbq(and do you have a show off piece?)
whether it's for marinades/rubs or anything else you do on a barbeque.
What do you do to ensure an amazing bbq(and do you have a show off piece?)
I do know everything, just not all at once. It's a virtual memory problem.
A friend of mine always brings these amazing home made spicy lamb kebabs to my BBQ's, but the begger won't let know what he puts in em. God they are nice.
buterflied leg of lamb (i've posted the recipe previously)
did some nicr teriyaki chicken and ryg pepper kebabs for tea last night which was great!
will probably be doing a prime rib this arvo with smash taters, then tomorrow, will probably do roast leg of lamb. ahhh summer.
the time to disconnect the oven, and cook everything on the bbq
word to the wise - sainburys now sell kumara (kiwi sweet potato) which, like normal sweet potato - a hard root veggie, but amazing on the bbq - esp when slow cooked and caramelised wth brown sugar, salt, pepper and a little squeeze of lemon juice.
i always whack on some good kebabs. the recipie's only a rough guide but they always go down well and as long as you use red onion and yellow and red peppers people love the colours.
chicken ones:
big chunks of chicken, none of these little bits thanks
red and yellow peppers
red onions, quartered
mushrooms, whole or halved depending on size
for the marinade, its a cup of soy sauce, quater a cup of white vinegar, a tablespoon of honey, a segment of garlic, a couple of pinches of paprika. leave the chook to soak for as long as you like, i usually go for a couple of hours, longer if i have time. thread and cook.
prawn ones:
as many of the biggest uncooked prawns you can find/want
fresh big green chillies
sugar cane syrup
sweet chilli sauce
3-4 of fresh limes
slef explanatory really this one. chop the chillies including seeds to taste. put deshelled prawns in a bowl and soak in juices of the limes and a half a cup or so or the syrup, the chillies and a couple of dolops of sweet chilli sauce to taste. thread and cook. these have a nice fresh taste with a good bite, lovely with an ice cold summer beer like corona/sol.
simple recipies, but fun, colourful and tasty
collect Macdonalds sauce pots... empty into bowl, mix and slather onto chicken.
otherwise, homemade BBQ sauce... but i haven't got the recipe here.
Cubed chicken + natural yougurt + 1.5 teaspoons of piri piri & cajan spices + 24 hours marinating time = the best chicken you'll ever taste. It's not too strong either so it goes really well with relishes and sauces without overpowering.
grab a bananna and cut it down the middle (peel still on) lengthways, pop rolo's or chunks of marsbar in the middle, close up and wrap in foil. not sure how long to cook it for, untill the choc melts i guess.
absolutly gorgeous
Pirates = Win.
Heres one I found AGES ago on some website and have in a txt file for my Fav BBQ marinade
Ingredients for 1 serving:
1 Rib eye steak (12 ounce)
2 garlic cloves
1 teaspoon shallots
1 tablespoon Vidalia onion
1/4 teaspoon Tarragon fresh
1/4 teaspoon parsley
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
4 ounces Guinness Stout Beer room temperature
1 ounce Tamari soy sauce
1/8 teaspoon black pepper coarse grind
1/8 teaspoon salt
Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl.
Add the Worcestershire sauce, Dijon mustard, Guinness beer, Tamari and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors.
Place the ribeye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight if being used for a picnic entree the following day.
Pre heat the grill/BBQ and then cook the ribeye.
Place the remaining marinade in a small saucepan on the grill and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the ribeye and serve.
This marinade recipe is enough for one steak. Multiply as necessary.
It can also be BBQ'ed and tastes devine
Lemon + Rosemary Macrel (Can use other fish trout is also good with this)
As many fresh fish as you want, gut them take a sprig of rosemary put it in the belly cavity, along with a couple of slices of lemon, wrap in tinfoil cook on BBQ slowly for about 45mins, then eat, the flesh should fall away from the bones. mmm
Lemon, honey and mustard chicken wings,
Mix about half a jar of honey with the juice of about 3-4 lemons, and a good couple of dollops of ENGLISH mustard, i prefer the grainy stuff myself - tastes much better, mix it all up in a big bowl, take a shedload of chicken wings and drop them in, make sure they are well coated leave overnight, or for a couple of hours at least. then BBQ them, and keep painting on some of the honey/lemon/mustard mix, prolly take about 10 minsish (best doing them in batches) and serve, make sure there is plenty of wet wipes about because these get very sticky.
Joel
i made a lovely honey/mustard marinade for chicken on sunday...
marinate large chunks of chicken for about 6 hours in this:
3 tablespoons honey
3 tbs grainy mustard
4 cloves garlic (well minced)
1 1/2 teaspoon minced chili
couple of large dashes teriyaki sauce
couple of large dashes dark soy
salt, pepper to taste
3 tbs olive oil
1 tbs balsalmic vinegar
juice of 2 lemons, juice of 1 lime
blend all, and marinate in plastic bag with lemon and lime skins - massaging meat occasionally.
made them into kebabs - which were awesome with plum tomatos, red green and yellow pepper chunks, pineapple and mushrooms.
amazing flavor.
did them with my signature pork ribs
- 1 kg ribs covered with a blend of garlic (8 cloves) and two handfuls of minced rosemary, blended with 1/3 cup of olive oil
cook on bbq for 20-25 mins
place cooked ribs in alu foil tray with 1/2 cup water, 1 bottle of heinz bbq sauce, 1/2 bottle nandos hot peri-peri bbq sauce. cover with tinfoil and cook in oven at 160 deg C
slow cook for another 1 - 1 1/2 hours until water has steamed through. remove cover and bake until you're ready to eat them.
meat just falls off the bone, and they've got such a great flavour.
ideal for a meal by themselves.
Honey and mustard chicken wings!
Doo Doo Doo Da Da DA...
thought I'd resurrect this thread due to the weather.
Just had a bbq today but as short of time after playing football all afternoon went to iceland and got some of their frozen BBQ stuff. If you want a lazy bbq, I'd suggest you look into iceland and tesco's BBQ stuff. Iceland especially is cheap and had some really good chinese style ribs from there as well as chicken drumsticks(and you can cook them on the bbq from frozen.
Did coat a chicken breast with cajun seasoning I had got from london though. Amazing taste and it kept it from drying out.
I do know everything, just not all at once. It's a virtual memory problem.
Would like to do some other stuff on the bbq though, like potatoes and mushrooms etc. Think you can do them in foil(after part doing the spuds) but don't know what to put with it. Any suggestions?
I do know everything, just not all at once. It's a virtual memory problem.
These are extremely goodOriginally Posted by autopilot
Grilled lamb kofta kebabs Recipe | 4Food | Channel4.com
Just remembered this, so easy...
BBQ corn on the cob
Coat fresh corn all over with some olive oil
Cover with some chilli flakes
Cooks in about 8 mins, medium heat only and turn fairly frequently
Super crunchy and the BBQ'd corn reminds me a bit of popcorn
Its all about the BBQ corn, you are not wrong.
I like mine best with a good squeeze of lime and lots of salt.
Not around too often!
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