PH Cooking Competition No 14 - BBQ
Discussion
If the weather holds untill Tuesday I might do something a bit more involved...i had the basic bean recipe (from Mr Levi Roots) but decided the steak side of it whilst in Sainsburys
The ancho chilli rub was
1x dried ancho chilli
Some paprika
Some sea salt
Some Szechuan pepper (I'd run out of normal!)
The juice of 1 lime
Bloody lovely it was
The ancho chilli rub was
1x dried ancho chilli
Some paprika
Some sea salt
Some Szechuan pepper (I'd run out of normal!)
The juice of 1 lime
Bloody lovely it was
Right, my attempt.
Butterflied leg of lamb with ratatouille and patatas bravas, with a hummous, mint and yoghurt sauce.
Lamb was boned, butterflied and marinated in garlic, rosemary, anchovies and olive oil for 24 hrs.
Ratatouille was initially just supposed to be slow roasted veg, (some of which from the garden) but became ratatouille when I saw Mrs Zep had been cooking down the last of our cherry toms into a gorgeous (and poorly guarded) sauce, and mixed the two.
Patatas Bravas were just spuds boiled in stock, then fried off on the grill in olive oil and smoked paprika, with a squeeze of lemon, until crisp and rustling. Not authentic strictly speaking, but the ratatouille provided the tomato sauce.
Sauce was just hummous, plain yoghurt and mint...
At the mobile cooking command unit. Note some Honey chicken and snags for the kids.
Lamb having been rested, -came out nice, marinating for 24hrs was a good idea.
Finished dish!
Butterflied leg of lamb with ratatouille and patatas bravas, with a hummous, mint and yoghurt sauce.
Lamb was boned, butterflied and marinated in garlic, rosemary, anchovies and olive oil for 24 hrs.
Ratatouille was initially just supposed to be slow roasted veg, (some of which from the garden) but became ratatouille when I saw Mrs Zep had been cooking down the last of our cherry toms into a gorgeous (and poorly guarded) sauce, and mixed the two.
Patatas Bravas were just spuds boiled in stock, then fried off on the grill in olive oil and smoked paprika, with a squeeze of lemon, until crisp and rustling. Not authentic strictly speaking, but the ratatouille provided the tomato sauce.
Sauce was just hummous, plain yoghurt and mint...
At the mobile cooking command unit. Note some Honey chicken and snags for the kids.
Lamb having been rested, -came out nice, marinating for 24hrs was a good idea.
Finished dish!
Edited by captainzep on Saturday 1st October 18:39
croakey said:
A bit of an unplanned entry - but whacked this out tonight as was Gooooood!
Ancho Chilli Rubbed Sirloin on a bed of Cuban Style black beans
(steak cooked on the Weber BBQ ; smoked with Hickory chips)
Served with sour cream & home grown chives, and erm... Sainsburys basics Tortilla chips shhh!
No ingredients or progress pictures , and i'll be honest the pictures are pretty cack, but it was genuinely gorgeous!
Might do a proper entry - but otherwise that'll do
I have to post that this looks delicious miles better than my sausages and burgers tonight Ancho Chilli Rubbed Sirloin on a bed of Cuban Style black beans
(steak cooked on the Weber BBQ ; smoked with Hickory chips)
Served with sour cream & home grown chives, and erm... Sainsburys basics Tortilla chips shhh!
No ingredients or progress pictures , and i'll be honest the pictures are pretty cack, but it was genuinely gorgeous!
Might do a proper entry - but otherwise that'll do
My go.
Beef Lok Lak with a Bean and Chorizo salad
Bean salad I modified from a more Spanish recipe to make it go better with the beef.
Toasted the sesame seeds then dry fried the chorizo. Remove the meat from the fat then add garlic. Make an Aioli in the pan with added chilli, lime juice and rice vinegar then pour over the beans, pepper, parsley, sesame and chorizo.
The beef was marinaded for ages in a marinade of:
Chilli, garlic, ginger, lime juice, palm sugar, soy, fish sauce, pepper. (all blitzed up in a mini food processor.)
Onto kebab sticks then on the BBQ. Doesn't it get dark early this time of year?
Beef is served by wrapping up in a parcel of lettuce with a slice of tomato, some spring onions, a spoonful of chopped peanuts then dipped in a dipping sauce. Bit hard to capture that in a serving photograph!
Dipping sauce is a bit of a revelation. It is just black pepper and lime juice. Works really well with all the flavour that has gone into the marinade.
Beef Lok Lak with a Bean and Chorizo salad
Bean salad I modified from a more Spanish recipe to make it go better with the beef.
Toasted the sesame seeds then dry fried the chorizo. Remove the meat from the fat then add garlic. Make an Aioli in the pan with added chilli, lime juice and rice vinegar then pour over the beans, pepper, parsley, sesame and chorizo.
The beef was marinaded for ages in a marinade of:
Chilli, garlic, ginger, lime juice, palm sugar, soy, fish sauce, pepper. (all blitzed up in a mini food processor.)
Onto kebab sticks then on the BBQ. Doesn't it get dark early this time of year?
Beef is served by wrapping up in a parcel of lettuce with a slice of tomato, some spring onions, a spoonful of chopped peanuts then dipped in a dipping sauce. Bit hard to capture that in a serving photograph!
Dipping sauce is a bit of a revelation. It is just black pepper and lime juice. Works really well with all the flavour that has gone into the marinade.
I'll stick up a made up recipe for the sirloin I posted further up...
And tuesday I'm going to have to knuckle down and up my game judging by how good some of these recipes are... Thinking it'll be lamb and pistachio kebabs with something pomegranate/mint salad based (as that's what I fancy lol!)
(that's if this glorious weather holds)
And tuesday I'm going to have to knuckle down and up my game judging by how good some of these recipes are... Thinking it'll be lamb and pistachio kebabs with something pomegranate/mint salad based (as that's what I fancy lol!)
(that's if this glorious weather holds)
Sticky Ribs with Atomic Buffalo Turds and Corn on the Cob.
Ribs after marinading in dry rub overnight, drizzled with white wine vinegar and wrapped in foil ready for the 1st stage of cooking on the Weber...
Atomic Buffalo Turds... jalapeno peppers filled with cream cheese and wrapped in streaky bacon.
all plated up...
Ribs after marinading in dry rub overnight, drizzled with white wine vinegar and wrapped in foil ready for the 1st stage of cooking on the Weber...
Atomic Buffalo Turds... jalapeno peppers filled with cream cheese and wrapped in streaky bacon.
all plated up...
) dry rub. Cooked in a field at Britcar.
I'm out as I'm not firing up a charcoal BBQ for 1
Although I'm going to pinch Madbadgers recipe!
And Calibrax please can you post the method for your atomic bacon turds? :flutterlashes:
Eta - just seen I've got another week, so I may get chance to do something with my housemate in the week Won't be anywhere near as good as what has already been done tho
Although I'm going to pinch Madbadgers recipe!
And Calibrax please can you post the method for your atomic bacon turds? :flutterlashes:
Eta - just seen I've got another week, so I may get chance to do something with my housemate in the week
Won't be anywhere near as good as what has already been done tho Edited by ali_kat on Sunday 2nd October 16:23
ali_kat said:
And Calibrax please can you post the method for your atomic bacon turds?
Pretty easy, cut the top off the peppers, scrape out the seeds, fill with cream cheese, wrap with bacon and stick onto a skewer. Stick them on the barbie with the open ends upward (so the cream cheese doesn't fall out as it warms up) - I leaned them against the rib holder. When they look done... they're done calibrax said:
Pretty easy, cut the top off the peppers, scrape out the seeds, fill with cream cheese, wrap with bacon and stick onto a skewer. Stick them on the barbie with the open ends upward (so the cream cheese doesn't fall out as it warms up) - I leaned them against the rib holder. When they look done... they're done
I shall be trying that
ali_kat said:
Although I'm going to pinch Madbadgers recipe!
Cheers. Although ^^^ that's not a recipe - it's a shopping list! 
Just for you:
madbadger said:
1 Chilli, 4 - 5 cloves garlic, egg sized piece of ginger, juice of 1 lime, 1 tsp palm sugar, 3 tsp soy, 1 tsp fish sauce, big pinch of pepper. (all blitzed up in a mini food processor.)
madbadger said:
ali_kat said:
Although I'm going to pinch Madbadgers recipe!
Cheers. Although ^^^ that's not a recipe - it's a shopping list! Just for you:
madbadger said:
1 Chilli, 4 - 5 cloves garlic, egg sized piece of ginger, juice of 1 lime, 1 tsp palm sugar, 3 tsp soy, 1 tsp fish sauce, big pinch of pepper. (all blitzed up in a mini food processor.)
That's about what I'd have started with 
Here is my entry for the BBQ competition
Chinese style BBQ Belly Pork with Stir Fried Rice Noodles with Prawn. The rice noodles were fresh, purchased from our local asian supermarket. The marinade was heated in a saucepan before adding the pork for 40 minutes. The meat was then cooled before cooking on the BBQ.
Ingredients
On the BBQ
On the Plate
Chinese style BBQ Belly Pork with Stir Fried Rice Noodles with Prawn. The rice noodles were fresh, purchased from our local asian supermarket. The marinade was heated in a saucepan before adding the pork for 40 minutes. The meat was then cooled before cooking on the BBQ.
Ingredients
On the BBQ
On the Plate
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