Hi all. I watched a cookery show recently. The chief made tuna steaks covered in olive oil and pepper with sweet potatoe chips. These were cut into wedges and boiled until slightly soft then covered in olive oil and rock salt and placed in a metal fish thingy(!) and put on the barbie with the tuna.
He also made some delicious looking relish for that. This was made of mayonnaise with added chopped garlic(about 4 cloves) some chives and red peppers cut into tiny bits and all mixed in. Mouth watering stuff which made wonder if you lot could give me some more ideas to liven up a barbie now we have a bit of decent weather here for a while. Cheers.....
As far as I'm concerned, the barbie is something you throw slabs of meat onto, and take them off when they're cooked! Mouthwatering recipes are great in the kitchen, but it ruins the back-to-nature testosterone element of a bbq! (Ever wondered why so many married men are happy to let their wives cook every day of the year, until the barbie comes out?)
Well said FFF Just two things to add. 1) You must have a beer in hand to a) quench your thirst and b) to drizzle on the meat if the flames get too wild, and 2) it's called a braai! BBQ is just one letter away from DIY, which is way too close for comfort
You will need 1. Olive Oil 2. White wine vinegar 3. Sesame oil 4. Crushed chillies 5. A pint of Stella 6. Brown Sugar 7. Garlic, three cloves 8. Salt & Pepper 9. A pint of Stella 10. Balsamic vinegar 11. Mustard powder
Mix equal measures of olive oil & white wine vinegar, add a teaspoonful of sesame oil a splash of balsamic, and chillies to suit your taste. Now is the time for the first Stella which should be drunk ice cold, when glass is empty refill at once. Add about two teaspoonfuls of brown sugar, the garlic, ¼ teaspoonful mustard powder, salt & pepper.
Mix together until sugar has dissolved.
Drink 2nd pint of Stella – refill glass
Get some dead chicken, arrange in a dish and pour over marinade, cover with cling film and refrigerate for about 2 hours longer is fine.
Spend next two hours cleaning up kitchen, but break every 30 minutes for a pint of Stella.
Light barbeque using petrol, meths, white spirit, kerosene or anything else to get the thing going. Realise you have a gas barbeque and turn it on. Another pint of Stella
Carbecue is how not enough Take fridge out of chicken and place on grill - remove chicken from grill take out of dish replace on grill the melted cling film will stop it drying out. Once the smoke has died down brush chicken with marinade. Keep turning chicken over and brushing, above all keep drinking.
Test chickie is cooked by ficking a stork in it – another stella, cooking will be chicked when juices run clear or its burned beyond recognition.
At this point get other half to take charred remains off grill while pointing out to all your barbeque expertise to all. Endure other half’s wrath at the complete horlicks you have made of whole thing.
Sit down, belch, tell all you’re not as thunk as some thinkle peep you are, fall asleep.
Dry Rub: 2 tbsp Salt 2 tbsp Pepper 2 tbsp Brown sugar 2 tbsp white sugar 2 tbsp Cayenne pepper 4 tbsp Paprika 2 tbsp Cumin
2 6lb chickens, rinse pat dry, cover inside and out side of chicken with the rub.
Light barbie on side only on very low. Put chickens on side of grill where there is no flame. Close lid, cook for three hours. Go drink a beer every 30 minutes. Pull the chicks of the grill after three hours and let stand 10 minutes. Then attack.
a) Potato recipe. get some new potato's, place in the middle of foil, then add some olive oil and some Jamaica Jerk. Seal, place of the barbecue, open can of beer, wander around garden occasionally looking up at EasyJets on their way into Luton. After about 20 minutes (or 2 cans of beer), serve the spuds.
b) Onion recipe. get red onions, peel off outer layers, and cut off top and bottom they they will stand up on a little bit of foil. Next cut a cross in the top of each onion and chuck in some feta cheese, some oragano and a little olive oil. Seal the foil (suggest 1 onion per piece of foil) and place on the barbecue. Next open can of beer, wander around garden occasionally looking up at EasyJets on their way into Luton. After about 15 minutes (or 1.5 cans of beer), serve the onions.
c) Relish. Take some tomatoes (about 13 cherry or 3 normal) and chuck into a blender. Then get some olives (about 6), chuck them in too. Then get some basil leaves and chuck 'em in followed by a little sqeeze of lime juice and about half a medium heat chille. Blend it all up and dream of the next beer.
d) Chicken breast. mariate in a mixture of lemon juice, half a small hottish chille, chopped corianda leaves and olive oil for at least an hour turning at least once. While marinating, stroll out into garden, open beer (about 5 cans should suffice), occasionally look at EasyJets on their way into Luton. Then, chuck chicken on barbecue for about 5 minutes per side, open 6th beer, drink it while wondering why Easyjets have started to blur. Serve.
As far as I'm concerned, the barbie is something you throw slabs of meat onto, and take them off when they're cooked! Mouthwatering recipes are great in the kitchen, but it ruins the back-to-nature testosterone element of a bbq!
Agree with you there FuFu but your talking about your run-of-the-mill barbie. I just want to make it a bit differant really thats all. Something better than the old charcoal sausages......