Don't use petrol to get it going. Made that mistake once and left minus 1 shed.
Its that time of year again, so what's your favourite tip, trick or recipe?
My tip is to place the coal, so its deeper one end, than the other. The deep end gets very hot, great for cooking stuff fast, and the shallow end is good for keeping stuff warm!
An easy vegetarian option, which is also delicious anyway, is grilled Halloumi (which is a Greek cheese) its quite salty but great with a fresh salad!
I'm just preparing for a bbq tomorrow, so lets pray the weather remains HOT!
Last edited by Lory; 24th-April-2010 at 01:25 PM.
MODERATOR AT YOUR SERVICE
"If you're going to do something tonight, that you know you'll be sorry for in the morning, plan a lie in." Lorraine
Don't use petrol to get it going. Made that mistake once and left minus 1 shed.
Ok a favourite starter that I use and is a real hit with all (except for some see above post)
Get Glacé cherries and then wrap them individually in smoked(important DO NOT USE unsmoked) Streaky Bacon(cut in half) or Back Bacon (cut in 3) that you then skewer. 4 per skewer and cook till Bacon is crispy and then hand out.
OK for the vergitarians as per Lory
Slice Halloumi about 1.5 cm then BBQ and place in Pitta bread that you have warmed on BBQ
Enjoy
Chicken marinated in Creme Fraiche and Chipolte sauce.
If you have a gas bbq, turn the heat down as low as you can and cook the chicken with the lid closed. Then after its cooked turn up the heat for a quick sear each side and its done. Result is beautifully moist chicken.
On Radio 2 yesterday, one of the British BBQ team said his top tip was to put apple juice in a spray bottle and spritz over any meat before bbq-ing. He said it would keep meat moist, stop it burning, and also caramelize slightly.
Haven't tried it, but sounds delicious
MODERATOR AT YOUR SERVICE
"If you're going to do something tonight, that you know you'll be sorry for in the morning, plan a lie in." Lorraine
Here's my tip
How to get your barbecue party started really quickly:
1. Attach a metal bucket to the end of a long pole.
2. Fill the bucket with liquid oxygen.
3. Tip the bucket of liquid oxygen over the charcoal using the long pole.
4. Cook your food!
Helpful demo here:
Great tip Lory.
I use gas, with 4 burners, so I can turn the gas down or up on parts of the BBQ. However, if I were to use coals, I will keep in mind your tip.
One tip I learnt from a "Masterfoods" chef, whilst on holiday: When cooking steak, only turn it once, do not keep turning the steak.
One of my favorites on the BBQ is white fish fillet, in tin foil, with white wine and lemon. Medium to low heat and cook for about 3 to 5 minutes max.
And I've also learnt, never cook meat straight from the fridge, especially if its a thick cut, as your in danger of burning the outside, before the middle's even warm
Hmmm and I'll add to that, put the fish on a bed of fresh herbs, sprinkled with a splash of white wine!
One of my favorites on the BBQ is white fish fillet, in tin foil, with white wine and lemon. Medium to low heat and cook for about 3 to 5 minutes max.
Oh and while I remember, if you've got fish with skin on (and you don't like skin) then put it in the foil with the skin on but don't grease the foil the skin will simply stick to the foil, as you take it off
MODERATOR AT YOUR SERVICE
"If you're going to do something tonight, that you know you'll be sorry for in the morning, plan a lie in." Lorraine
Marinade meat well in advance
If is for a big party - Pre cook meat in the kitchen oven, then finish off outside, needless to say don't let it lie around warm
Provide lots of soft drinks for drivers
Our local Police has a special Bar B Q breathalyser unit
This is my own recipe...trial and error over the years makes this the perfect steak, IMO.
Good quality Rib-eye steaks - bash them up a bit with a steak hammer.
Make up a paste/sauce with -
vegetable oil
steak seasoning
english mustard
hot chutney
ground pepper
Smother the steak in the sauce and leave to marinade in the fridge over night.
Remove from marinade and chuck on the BBQ or fry in a pan, just a few minutes each side. Gorgeous!
Similar to the petrol tip.
If there will be a teenage boy (or older male behaving like a teenage boy) at your bbq, do not let them have the bottle of lighting liquid. They will deliberately use far too much, and also attempt to spray it onto the bbq when already lit for "more flames".
(I have been that boy...)
I did this on Saturday night and it's a top tip.
We were lucky with the weather on Saturday and the venue was full with about 70 at the dance so I was cooking most of the night. We ate about 60 burgers (20 left over and in the freezer - what's for dinner tonight mum?), 100 sausages and a large sack of hot chicken wings. As the charcoal burnt down I took off the grill and pushed burning charcoal over to one half and added charcoal and firelighters to the other half. I then carried on cooking on the old half until the new half became the new hot end. I did this twice between starting cooking at 7.30pm and finishing at 11pm. The charcoal was still going strong when I put it out around midnight.
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