The bbq photo & recipe thread
Discussion
escargot said:
Chicken and lamb tandoori kebabs
I only got your email when I got home last night. A mate was keen for an early morning run on the motorbikes (well early for me). I found that the roads are quieter in the evening, it's warmer (sticky road and tyres are good!), and I don't lose any sleep!But your kebabs look the business. I like to be heavy handed with the paprika, to give it more colour.
BliarOut said:
As well as just recipes can we have a 'how to' specifically for gas. I've just swapped and it all seems a bit too clean and organised at the mo ![biggrin](/inc/images/biggrin.gif)
I agree with someone earlier who said that it has to be Charcoal!![biggrin](/inc/images/biggrin.gif)
If gas, why not just get back into the kitchen? Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right!
![smile](/inc/images/smile.gif)
escargot said:
I'm going to have to get one of those, I just begrudge spending 20 quid on a piece of sheet metal, tubed and with holes in.
Here you go. Change from a tenner ![smile](/inc/images/smile.gif)
http://www.amazon.co.uk/BBQ-Chimney-Starter-for-Ba...
Cotty said:
You dont need a chimney starter, one lighter cube, pyramid of coals, leave for a bit, bobs a close relative
Well, quite. ![smile](/inc/images/smile.gif)
Although a £4.99 footpump from Millets (the kind you'd inflate an airbed with) is really rather handy.
Best gadget I own in terms of bang for buck. This has also proven its value over winter since I have a wood-burning stove.
calibrax said:
Slaav said:
Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right! ![smile](/inc/images/smile.gif)
It's as easy as gas if you have a chimney starter. Best. Invention. Ever.![smile](/inc/images/smile.gif)
Shaolin said:
calibrax said:
Slaav said:
Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right! ![smile](/inc/images/smile.gif)
It's as easy as gas if you have a chimney starter. Best. Invention. Ever.![smile](/inc/images/smile.gif)
Slaav said:
BliarOut said:
As well as just recipes can we have a 'how to' specifically for gas. I've just swapped and it all seems a bit too clean and organised at the mo ![biggrin](/inc/images/biggrin.gif)
I agree with someone earlier who said that it has to be Charcoal!![biggrin](/inc/images/biggrin.gif)
If gas, why not just get back into the kitchen? Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right!
![smile](/inc/images/smile.gif)
![smile](/inc/images/smile.gif)
smack said:
Shaolin said:
calibrax said:
Slaav said:
Also, its much harder on charcoal (imo) and that gives me perverse pleasure when it all goes right! ![smile](/inc/images/smile.gif)
It's as easy as gas if you have a chimney starter. Best. Invention. Ever.![smile](/inc/images/smile.gif)
I was looking for a recipe for satay sticks to try out on the bbq this week as the weather has been great, as I love satay, when I came across a Balinese version, in one of Rick Steins books. It doesn't have the peanut sauce that you associate with satay, rather a hot sweet soy and lime sauce. They where rather moorish!
And I gave a Teriyaki Beef version a go, whipping up a quick marinade. By the time I got around to cooking them, they must had been in the marinade for about 3 hours. They looked like that might have been too long, but when I cooked them they tasted great!
I am going to make a batch to take over to a mates tomorrow for a bbq in the evening, and see what they think.
And I gave a Teriyaki Beef version a go, whipping up a quick marinade. By the time I got around to cooking them, they must had been in the marinade for about 3 hours. They looked like that might have been too long, but when I cooked them they tasted great!
I am going to make a batch to take over to a mates tomorrow for a bbq in the evening, and see what they think.
escargot said:
If you get chance Smack, I'd love the recipe for the teriyaki - bloody love the stuff.
I can do that one right now as I have the cookbook beside me! It is a pretty simple recipe!Quanity is for 750g of beef, which makes 24 kebabs according to the book:
125ml of Soy Sauce
125ml of Sake or Sherry (I used Mirin, which is what they would use in Japan)
1 Clove of Garlic, crushed
1 tsp Sugar (caster or superfine is usually used in Japanese cooking)
1 tsp Ground Ginger
Teriyaki sauce is often just 1 part soy suace, 1 part mirin, and sugar (looking at one recipe they have 125ml/125ml/2tbsp ratio), So you can omit the ginger and garlic in the above recipe if you wish. And you can substitute Mirin (which is a sweet cooking wine with 14% abv) with Sake, but you have to add more sugar.
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