Best BBQ recipe

[rimfire4969]

I want impress some friends with some new recipes for the bbq, got anything good.

 

My favorite is Bonned Leg of good lamb studded with garlic and rosemary, takes about 20 mins to cook over a medium heat. Then anyone who likes their lamb well done cut from the thinner end and for the best way, pink cut from the thicker end. The boning out is very simple as well just start where the meat is thinnest out follow the bone.

 

And another good one for a starter or if you let veggies in your house.

 

Put Asparagus in boiling in water for about 30 secs then on a hot BBQ till done, serve on some nice ciabatta bread rubbed with garlic on one side before toasting on the BBQ, drizzel with olive oil and a squease of lemon and a few Parmmesan shaving.

[henry d]

Instead of letting the heat away when the first flames die but the charcoal is not white, throw on a load of red and yellow peppers and turn as the skin chars, when charred all over stick in a bowl and cover with clingfilm then when cool enough to handle peel off skin and cut the flesh into strips, add a red wine vinagrette and some ground corriander and cumin

[swift4me]

Your asparagus idea is a solid winner but use lots of garlic and olive oil. Another favorite of mine is to make polenta with parmesan and pour it out onto a sheet of alu to cool so it is about 1/2" thick, then cut into squares, drizzle some oil on it and bbq until it looks as you like. You can put finely chopped peppers into the polenta if you like too.

 

Quartered potatoes covered with vegetable oil, garlic, salt/pepper and rosemary then grilled. Great with the lamb, and you can eat them with your fingers.

[Cosd]

Not a recipe, but something we like.

 

Large onion thrown straight into the charcoal and cover with more charcoal. Leave for around 20 mins. The onion burns to a cinder on the outside, peel off burnt layers and the centre of the onion is as sweet as honey

 

I like lamb slow cooked on the BBQ, but you do need a bbq with a motor that turns the skewers. Put lamb (chunks, anything from fist size down to minimum of half fist size) on absolutely plain, allow to turn and place over hot charcoal and skewers high as possible; Once sealed on the outside add plenty of salt (if you put salt on when the meat is not sealed, the salt draws out moisture and the meat is a little more dry), allow to cook, lowering the height of the skewers as the meat cooks until the fat on the lamb is sizzling. Tempting to take it off before the sizzle, but the longer and slower you cook it the sweeter the meat becomes. Serve with a sprinkle of chopped parsley and loads of lemon with Pitta bread.

[reaper6]

Sweet corn on the cob, done well but not black, then smothered in butter

[henry d]

Forgot the dessert .........

 

Bananas and maltesers, just nick the skin and scoop out a little flesh then insert a malteser, 3-4 in each `nana and wrap in foil and lob on barbie !!

[Axe]

Sweet Red Peppers with Mexican Rice.

 

6 Large Sweet Pointed Red Peppers

1 Chorizo Sausage diced

1/2 cup Basmati Rice

1 Red Onion chopped

1 Aubergine diced

400g tin Red Kidney Beans

2 Cloves Garlic Crushed

1Tblsp Tomato Puree

1 Tsp Paprika

1/2 Tsp Mild Chilli

1 Tsp Turmeric

 

Cook the rice and put to one side. Gently fry the onion and aubergine in olive oil for 5 mins minutes until soft then add the chorizo and garlic. When the oil seeps from the chorizo add the spices, kidney beans and tomato puree and mix well, if too dry add a little more oil. Remove from the heat and add the cooked rice, mix well and allow to cool. Halve the peppers length ways and remove the seeds and pith. Fill each pepper with the rice mixture to make a portion and wrap in foil. Place on edge of BBQ and allow to cook for 15-20 mins, adjust according to strength of heat.

 

 

I usually do a selection of Beef (Rib Eye) and Lamb (Neck Fillet) Kebabs as well. Both are marinated in a good Balsamic Vinegar and Olive Oil and cooked med-rare.

[Deako]

http://www.cooksister.com/2007/08/bacon-wrapped-v.html

 

:yp:

[smig4373]

Rabbit kebabs satay style....

 

2 rabbits,meat cut in to chunks

1 large tablespoon of runny honey.

2 tablespooons of smooth peanut butter

1 clove of garlic

dash of soya sauce

dried or crushed chillies

salt and pepper.

 

mix all ingredients in a bowl,

 

skewer rabbit meat and cover with the sauce,

 

wrap in foil and place in the fridge

 

cook on bbq for 15/20 mins..simple and well nice....can use pheasant if preferred

 

mmmmm mmmmmmm

Edited June 14, 2009 by smig4373

[Sauer]

take some peaches cut in half n skinned lay in some tin foil , liberally cover with brown sugar , fold up tin foil thron on the wire rack closest to coals, check after 15 mins , sugar should have totally caramalised.

 

place peaches into a bowl cover with single cream which mixes with runny brown sugar and peaches are ace!!!!

 

 

 

sauer