wakeboardar

fed up with the burger,sausage and chops thing

salmon is okay but falls to pieces

*Sonic*

Ive had Swordfish & Catfish done on a BBQ

very nice indeed

robby

chicken fillets

Mr.Manchester

marinade some chicken in a curry/barbeque sauce for a few hours, you can either throw it on the bbq or wrap it in foil to stop the flames burning the sauce and cook it for a while, luverly

or Sausages wrapped in bacon then put on the BBQ.

Another tip is when you have cooked what you want and the BBQ is still red hot, wrap some baking potatoes in foil and put them directly into the ashes and cover the ashes over them leave them for about 20 mins i think

camk

rack of lamb ....fantastic.

Vinesh

king prawns marinated in indian herbs (overnight)

BuRR

Donkeyburgers

J4CKO

iTrader: (1)

Bacon is really nice on a BBQ

AndyC_772

iTrader: (2)

Get yourself a tandoori chicken recipe, that's fantastic cooked over a really hot bbq. Also have a look along the spice shelf for some of the ready mixed seasonings - piri piri chicken, steak seasoning and so on.

If you fancy being more adventurous, you could ditch the grill and get yourself a smoker...

Andy.

STi-Frenchie

Perfectly timed thread! I'm also pee-d off with the chicken on a spit thing...try these out (also fed up with all of them but they might float your boat)

1. Ham on a spit covered in mustard and basted with white wine for about 2 hours

2. Chicken on a spit as above plus onions in the tray to send some flavour back into the bird

3. Roast pork on a spit - as above and well impregnated with lots of garlic

(see the pattern?)

4. On the grill - gammon steaks - hard to beat.

5. On the grill - side of beef with a load of "herbes de provence" sprinkled on top

6. On the grill - duck !!! Lovely !

7. On the grill - chicken tandoori - marinade overnight for best results and then cook on an aluminium tray.

8. Sausages - merguez (spicy), cervolas (pure porkiness), veal sausage

9. Hamburgers with a bite - make your own - get some minced steak and slice up some HOT chillis - mix it all up and throw 'em on...add loads of salt and pepper and grill the onions rapidly before serving

10. Rack of ribs - not a lot to eat really but what there is...is good especially when covered in a load of J.L. Jardine's BBQ sauce.

Side dishes - salad, baked potatoes with a nice yoghurt and chives sauce, tuna and taboulet (uh...dunno what taboulet is in English) and most important of all...bucketloads of wine to wash it all down with

Hope to see LOADS more suggestions in this thread!

Ray_li

Done a piglet once. no joke

workshy_fopp

Clams, mussels, oysters, lobster (£7 from Costco), langustines, just straight on the barbie in the shell. Tuna, swordfish, squid just oil the fish, and season. Wrap flaky fish in foil with a splash of white wine herbs etc.
I'm having a barbie this weekend

krankyd

Best tip for chicken

Par-boil it for 5-6 minutes and let it go cold. Then marinate / sauce as appropriate. It makes them cook quicker on the barbie, and it also means they will actually be cooked good so no food poisioning!


You tried smoking food on the barbie? Need one with a closed lid, and a spare few hours, but it makes food taste fantastic. I got a smoker, and did a whole smoked chicken in about 2-3 hours. Tasted fantastic!


[Edited by krankyd - 4/14/2003 11:19:30 PM]

SWRTWannabe

Kebabs, made with meat, pepper, onion, aubergine, tomato.......

Don't forget to toast marshmallows on the barbie for afters too

Old_Fart

Fish is no problem as long as you ain't an inverted snob. Just buy a fish cage..ie a wire 'basket' type thing that you throw fish into before whacking it on the BBQ. No muss no fuss. Also great for sausages and all the fiddly things girls eat . Me? I just slam on a sirloin LOL
Chuck

DJ Dunk

iTrader: (5)

M . m . must resist obvious **** gag

Tim Bomford

tuna steaks are good

TopBanana

And for dessert...

Slice a banana from top to bottom on the inside, ensuring you don't go through the outside skin. Insert pieces of milk choc (not too much) and, optionally, the alcoholic tipple of your choice. You then either place the bananas straight on the barbecue and wait for the skin to blacken, or place inside tin foil and leave for about 10/15 minutes.

Edit:
You could always dollop a scoop of ice-cream on top of the freshly opened banana if you were feeling adventurous.

[Edited by jlanng - 4/15/2003 10:59:57 AM]

Ray_li

lol. sick man

Toerag

Whole Mackerel/Garfish/big sandeel(launce) gutted, bit of lemon juice/butter if you want, wrapped in foil then cooked for 10 minutes. Garfish is hard to get hold of, but has funky green bones!

Mungo

Toerag - you eat garfish? We always catch the buggers fishing in Devon - we chuck 'em back! They stink and are a pain to get off the hook.

Fresh sardines are lovely on the BBQ

The_Lizard

I use a covered smoker frequently - just try adding some maple or apple wood to your charcoal, and control the airflow to keep the temperature and burn rate low.

Something that has worked well for me - gently cook a duck (seasoned as you like) in a microwave until it is barely poached, not yet cooked. Put it over a pan to catch the fat, then put it in a gas grill at high temp for maybe 20 minutes or less. The skin becomes crispy but the meat is still moist.

joni

Just as you are about to bung on the food, wack a few Bay leaves on the charcoal...gives a luverly smokey Bay taste with no effort.

wakeboardar

I tried frenchie and lizards idea of duck this evening and it was really nice
highly recommended

Mr.Cookie

Meat
belly of pork get the butcher to remove skin place in oven tray with soft brown sugar liberally chucked on and some paprika chacked on top of the touch of water in bottom of tray and bake around gas 3/4 bout 150oC for 4 hours or so allow to cool slice into portions between bones reheat on bbq with a decent bbq sauce napped over it every so often.
Fish
Try fillets of talapia various different types but orange is v nice marinade over night in touch of oil with cajun spices to cook fish place fillet skin side up first then carefully turn over it is quite a flakey fish but nowhere near as bad as some other more solid fish are things like monk, marlin, sword, tuna etc but these will tighten up and become chewy if over cooked.

Si

yoza

I want to go to one of STI-Frenchies BBQ,s.........

I never get involved with the menu,just get lumbered with the cooking,yes thats me at the end of the garden on my own,eyes streaming,sipping on a bottle of Bud.

"You OK over there"....."yeah,yeah fine..b*8%4$ds,f%8ck,t%$*".....

Later Yoza

Scooby-Doo

Thai red curry cooked in a smoker with apple wood or other scents is fantastic

STi-Frenchie

wakeboardar - the duck IS nice isn't it? Love it just crispy

yoza - any time! The motto is usually "no-one gets out of here sober or hungry"

Toerag

Mungo - I don't eat them as I don't like fish, but friends who do eat fish say it's excellent. The Gars I catch are used for bait for things like turbot!

Dream Weaver

With a nice pink apron on

Haggis is always good on a BBQ