BBQ meals, show what you've cooked up so far!
Discussion
I will start.
Cooked on a normal charcoal bbq.
Ciabatta, sliced evenly for the olive oil and balsamic dip.
butterflied Chicken breasts, marinaded in bbq and ale marinade, served on fresh ciabatta with mixed rocket seasoned with olive oil, balsamic vinnegar and topped off with tomato and sweet red pepper relish.
It's extremely easy to make and you can also opt for pitta bread instead of ciabatta to make kebabs, in which case i'd go for sweet chilli sauce and some garlic & Herb garnish instead of the tomato and pepper relish.
Cooked on a normal charcoal bbq.
Ciabatta, sliced evenly for the olive oil and balsamic dip.
butterflied Chicken breasts, marinaded in bbq and ale marinade, served on fresh ciabatta with mixed rocket seasoned with olive oil, balsamic vinnegar and topped off with tomato and sweet red pepper relish.
It's extremely easy to make and you can also opt for pitta bread instead of ciabatta to make kebabs, in which case i'd go for sweet chilli sauce and some garlic & Herb garnish instead of the tomato and pepper relish.
Pferdestarke said:
It looks and sounds very good indeed. I love ciabatta but find it does make the roof of my mouth sore as it's quite crisp.
Olive oil and balsamic is such a simple dip and always goes down so well at our dinner parties along with some good olives and decent cured meats.
Olive oil and balsamic is such a simple dip and always goes down so well at our dinner parties along with some good olives and decent cured meats.
i can't think of a nicer simpler alternative tbh!Sorry - it's all in my stomach!
Last night had de-boned shoulder of lamb in a mint marinade. High heat to start to sizzle and seal it in, followed by around 30 mins on min heat with the lid down.
Was very tender and juicy inside, crisp on the outside.
Now, I'd like to see someone with charcoal do that
Have also been cooking salmon steaks which have been marinaded in a 5 spice and soy sauce mix overnight. Astonishingly good. Cooked on the hot plate in our barbie instead of the grill.
Last night had de-boned shoulder of lamb in a mint marinade. High heat to start to sizzle and seal it in, followed by around 30 mins on min heat with the lid down.
Was very tender and juicy inside, crisp on the outside.
Now, I'd like to see someone with charcoal do that
Have also been cooking salmon steaks which have been marinaded in a 5 spice and soy sauce mix overnight. Astonishingly good. Cooked on the hot plate in our barbie instead of the grill.
SVX said:
I bought a Brinkman smoker/BBQ, most successful dish so far this season was a half shoulder of lamb, boned, marinated and smoked for 5 hours, with a flash on hot coals to finish. Simply awesome.
Got one of these from Sainsburys, yet to use it.Any tips?
The lamb sounds good, do you have a recipe?
Puggit said:
Sorry - it's all in my stomach!
Last night had de-boned shoulder of lamb in a mint marinade. High heat to start to sizzle and seal it in, followed by around 30 mins on min heat with the lid down.
Was very tender and juicy inside, crisp on the outside.
Now, I'd like to see someone with charcoal do that
Have also been cooking salmon steaks which have been marinaded in a 5 spice and soy sauce mix overnight. Astonishingly good. Cooked on the hot plate in our barbie instead of the grill.
I'm not a fan of lamb, so charcoal does just fine Last night had de-boned shoulder of lamb in a mint marinade. High heat to start to sizzle and seal it in, followed by around 30 mins on min heat with the lid down.
Was very tender and juicy inside, crisp on the outside.
Now, I'd like to see someone with charcoal do that
Have also been cooking salmon steaks which have been marinaded in a 5 spice and soy sauce mix overnight. Astonishingly good. Cooked on the hot plate in our barbie instead of the grill.
Dont you find that you get a weird taste when using gas? or maybe it was just my last gas bbq was faulty
This year we've probably had about 15 BBQs so far.
Marinated whole spatchcock chicken was a favourite, always some home made burgers and seeming there's a good river at the bottom of the garden, fresh trout have been the order of the day recently. An hours fishing on Saturday was enough to feed 3 or 4 people on Sunday night.
Marinated whole spatchcock chicken was a favourite, always some home made burgers and seeming there's a good river at the bottom of the garden, fresh trout have been the order of the day recently. An hours fishing on Saturday was enough to feed 3 or 4 people on Sunday night.
sgrimshaw said:
SVX said:
I bought a Brinkman smoker/BBQ, most successful dish so far this season was a half shoulder of lamb, boned, marinated and smoked for 5 hours, with a flash on hot coals to finish. Simply awesome.
Got one of these from Sainsburys, yet to use it.Any tips?
The lamb sounds good, do you have a recipe?
The only thing to watch out for is the lid getting too hot when cooking and scorching the paint.
For the recipe, I got a half shoulder of lamb (blade end) and took the bone out. I then studded the inside of the joint with thin slivers of garlic and some finely chopped rosemary. I rolled up the joint and tied it off with butcher's string.
For the outside of the meat I made a paste of ground cumin seeds, paprika, ground coriander seeds and maldon smoked sea salt. Mixed with olive oil, lemon juice and a little balsamic vinegar. I liberally coated the meat and left it to marinade in the fridge over night.
When I lit the BBQ, I took the meat out of the fridge to come to room temperature before putting it in the smoker.
Worked out well and was scoffed in double quick time!
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