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Thread: Bar-B-Q tips, tricks and recipes

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    Forum Bombshell - Our Queen! Lory's Avatar
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    Bar-B-Q tips, tricks and recipes

    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.
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    Re: Bar-B-Q tips, tricks and recipes

    Don't use petrol to get it going. Made that mistake once and left minus 1 shed.

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    Senior Member zimbabwean's Avatar
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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by Lory View Post
    An easy vegetarian option,
    I am really confused by this statement

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    Senior Member zimbabwean's Avatar
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    Re: Bar-B-Q tips, tricks and recipes

    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

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    Re: Bar-B-Q tips, tricks and recipes

    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.

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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by Lory View Post
    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!
    I'm doing a BBQ tonight and will use this tip. Thanks Lory

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    Re: Bar-B-Q tips, tricks and recipes

    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

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    Forum Bombshell - Our Queen! Lory's Avatar
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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by zimbabwean View Post
    I am really confused by this statement
    Sorry, I apologise for my really naff writing..

    I always assume, everyone thinks of BBQ's as purely a 'meat feast' and that's why I wrote, as a 'vegetarian option' ..... I meant, an alternative to 'meat'
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    Re: Bar-B-Q tips, tricks and recipes

    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:


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    Senior Member zimbabwean's Avatar
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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by Lory View Post
    Sorry, I apologise for my really naff writing..

    I always assume, everyone thinks of BBQ's as purely a 'meat feast' and that's why I wrote, as a 'vegetarian option' ..... I meant, an alternative to 'meat'

    Lory my dear friend your writing is never Naff and yes a BBQ should be a meat feast with a bit of salad (purely for decoration ) and maybe a Beer or two

    and for the record i always cater for Vegiterians if there are any attending

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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by Lory View Post
    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!
    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.

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    Forum Bombshell - Our Queen! Lory's Avatar
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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by Martin View Post

    One tip I learnt from a "Masterfoods" chef, whilst on holiday: When cooking steak, only turn it once, do not keep turning the steak.
    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



    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.
    Hmmm and I'll add to that, put the fish on a bed of fresh herbs, sprinkled with a splash of white wine!

    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
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    Forum Bombshell - Our Queen! Lory's Avatar
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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by Bubble View Post

    Hmm, I suppose that saves on having to clean the BBQ
    MODERATOR AT YOUR SERVICE
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    Forum Bombshell - Our Queen! Lory's Avatar
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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by Lory View Post
    I'm just preparing for a bbq tomorrow, so lets pray the weather remains HOT!
    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

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    Re: Bar-B-Q tips, tricks and recipes

    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

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    Re: Bar-B-Q tips, tricks and recipes

    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!

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    Re: Bar-B-Q tips, tricks and recipes

    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...)

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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by Double Trouble View Post
    This is my own recipe...trial and error over the years makes this the perfect steak, IMO.
    I can vouch for that.

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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by CheesyRobMan View Post
    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...)
    Or, simply don't have any and buy those bags where you just light the bag and leave it for 20 minutes. They're slightly more expensive, but not when you factor in the cost of the lighter fuel, hours of swearing because it won't stay lit, eyebrows etc.

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    Re: Bar-B-Q tips, tricks and recipes

    Quote Originally Posted by Lory View Post
    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!
    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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