blonde poker forum

It's official.  We've brought out the barbecue and will mostly be cooking on that from now until the autumn (weather permitting).  Apart from the obvious burgers, steaks & sausages...what do ye like to cook on the barbecue?  Any good recipes for marinade or whatever? 

One of our favs is pineapple pork chops.  Will dig out the recipe and get back to ye, but it's a good one.

Wild Boar sausages...immense when barbeque'd.....in fact, I want some now.

Get some bananas and make small slits in them with a knife. Push chocolate buttons into the holes. Throw straight onto bbq until the skin is black. If you happen to smoke a couple of bifters before consumption you will actually think you've died and gone to heaven.

 ;iagree;

This reminds me of Guides camp ... I confess I still make this in the oven at home because it's just devine for dessert (usually use a flake although choc buttons an easier better option, I'll use them from now on)


Edit:  we used to wrap them in tin foil as well though, and throw straight into the camp fire

Must give the bananas a go tomorrow. 

We grew up eating s'mores.  Shove marshmallows through the tip of a skewer and rotate them over the heat until they're lightly brown.  Put the toasted marshmallows and a bar of chocolate between 2 digestive biscuits (we used graham crackers in the States, but not seen them here).   Can also smother one of the biscuits with peanut butter for added calories.  Heaven!   

Here is a great recipe for boneless lamb shoulder or pork boneless spare rib steaks

you want the fat on the meat it will cook out

Small dice/slice the meat

Marinade

1lb meat

2 crushed garlic cloves
1 big table spoon dried oregano
1 big tsp dried marjoram
1 big tsp onion powder
1tsp salt
half tsp black pepper
very big good slug olive oil

Marinade over night or a couple of hours

either cook in oven and serve on wraps or on kebabs basting with the marinade

Serve with red onion and a relish made with

Greek youghat
1 crushed garlic clove
big handfull Fresh mint finely chopped
salt
Half grated cucumber

stir well

Cook the meat till very well done

Regards

M

I got well into barbecuing last summer, we've always done bbq grilling since I was a kid in Bermuda, but I tried my hand at Southern US style bbq smoking. I did smoked brisket, pulled pork, & smoked ribs - 6 hours smoking over plum wood then finally seared on the bbq grill made the best ribs I've ever had.

Got a mate supplying an oil drum to build an ugly drum smoker & planning a lot of overnight low temp slow smoking this summer - it's not going to work well with the getting fit to do the West Highland Way next year though.

wtf is a bifter?

Yes please. Today is the day that I want to be the day that I learn what a bifter is.

http://www.urbandictionary.com/define.php?term=bifter

Thankyou

I might have been able to guess but the BBQ subject matter threw me. Smoking big fat joints, I still thought he was on about some kind of meat for a second.

Simple kebabs made from chicken, onions, and peppers is always good. Just be sure to marinade the chicken in something for a few hours before. Garlic/cumin/coriander/turmeric/lemon is a nice simple one I often use.

I saw a nifty little thing on the telly last summer - little foil bags you can buy to cook fish in. chef dude shoved in a couple of salmon fillets, a handful of herbs (dill and parsley probs) and a good drop of beer then stuck it on the barbie.

Jamie Oliver did the same with a newspaper and some string - tied it all up in a bundle, soaked it for 5 mins in a bucket of water & chucked it on a charcoal grill - seemed to come out pretty nice.

You can also do it with strong tinfoil. the only thing is there's no benefit of using the BBQ with sealed pouches - the charcoal flavour is lost.

aye, been doing that quite a bit down here in Alabama it certainly helps if you get the weather and can plan to leave your grill or smoker on for 8 hours without everything getting soaked.

they look at me as if I am beelzebub when i tell them i have a gas bbq...

They use gas ones in the US as well - probably not in good old Alabama though. I'll need to remember you go there & get you to pick me some of the hard to find parts/ingredients next time.

The smoker i want to make is more weather resistant - I've seen pictures of guys smoking in the snow in Alaska with one, so Scotland should be OK.

Gas barbecues are mostly a Northern thing.  They use them in the South and Midwest too, but usually don't admit it and are sure to have their gas machine hidden in some way to save face.  If you see a person proudly using a gas grill, they're not from around those parts.

PS  The only type of gas barbecue I would ever entertain using is the one with lava rocks, but they've stopped making the big ones and the small ones are a waste of time, imo.

the folks had one with the lava rocks - all great until the hose perished and caught light - the bottle turned into a flamethrower. Charcoal only from now on (until I can afford one of the big wood fired ones).

You have a pm - got the oil drum last night so I've no excuse not to get it built.

Cheers.

Barbequed bananas - do not slit the skin - cook on all sides until black - then serve still in the skin - slit down one side - add cream and lots of grand marnier (or favourite alcohol) and eat - lovely.  ;D

We did the same one time at  band camp.

Cook some rashers of bacon and some sausages in the grill

Half cook some button mushrooms

Chop some block mozzarella into cubes.

Leave the lot to marinade in a bowl of red wine with herbs for 2 hours.

Put the lot on kebab skewers, wrapping the mozzarella completely in the bacon. The mozzarella melts and the wine and herb flavours blend with the smokiness of the bbq, very very nice indeed. Italian recipe. Something called 'spiedini alla provola' vaguely similar here http://www.cookaround.com/yabbse1/showthread.php?t=113060

I am now very hungry

Banana's cream and tennants extra doesnt sound quite right though.

+1!

Something similar, actually this looks really good, and doesn't matter if you undercook the beef. Mozzarella goes soft in a bbq quite fast

(http://www.cookaround.com/yabbse1/foto/data/11265/spiedini04.JPG)

http://www.cookaround.com/yabbse1/showthread.php?t=116390

Jesus, wtf is that on the far end of the board?

Anyone fancy a barbeque at the BB? Prematch cook up?

The deli owner, Giovanni, Lucia sadly didn't pay his protection money that month :((

Post was a sorry disappointment after the first sentence........

(http://cdn.okcimg.com/php/load_okc_image.php/images/0x0/0x0/0/7458095681093958980.jpeg)

Thank god it's just not me that finds that girl utterly smokin, annoyin voice or no annoyin voice. Fine actress, and very talented with the flute also.

No it's not just you.

Is that a euphemism?


Top BBQ tip - pour boiling water over your sausages before you put them on the bbq - it helps to keep them from bursting and retains much more of the flavour

Girl badly needs some of these BBQ recipes by the looks of things

Tried these tonight and OMG...they were LOVELY!!!

A friend of mine pointed out this site the other day.  There's some really good stuff for every occasion, including barbecues www.epicurious.com