New BBQ
- Joined: Aug 15th, 2007
- Posts: 708
Just got a new BBQ, my girlfriend is struggling to put it together, with instructions she can't read, while I post on the forum.
Anyway - what is good to put on the barbie?
I'm got a lobster, I'm going to slice the mofo in half and try some garlic and butter.
Chicken I'm going to put on skewers and burn with loads of black pepper.
Got some potatoes and corn, some shrimp and a fish. I think I'll stick some coriander inside the fish, maybe some fennel seeds? Do they go?
I forgot the snags, bloody idiot.
Any tips?
aier
Re: New BBQ
tomatoes and mushrooms for a start.
You'd be surprised at the amount of veg that tastes great after a light bbq
admin
Re: New BBQ
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beerfest45
Re: New BBQ
Leg of lamb, sausages, chicken (put a chicken underneath where you put the coals wrapped in foil), kabobs, etc....
Man now you're making me want one of these. Miss those days.
Beijing Rob wrote:
e-mac
Re: New BBQ
This may sound odd, but it's REALLY tasty, and really easy to make.
Take a whole cauliflower and remove any outer leaves, but keep the whole head intact.
Rub olive oil over it. (or melted butter)
Sprinkle it with Old Bay seasoning or some other such spice sensation you can find (garlic salt works). If you like, also sprinkle with parmesan cheese)
Wrap the whole head in tin foil, but loosely.
Put on barbecue for about 40 minutes. Poke with a toothpick or skewer to test if it's done to your liking.
Unwrap and devour!
-e
from_DC_to_BJ
Re: New BBQ
nothing wrong with making a fresh hamburger. Take the ground beef, put it in a bowl, and season to taste. I like to put slat and pepper, along with a (very) little bit of garlic powder, but its all what you like. mix it in with your hands, so its mixed with the meat. while you do this, a tip is to add some water to soften the texture of the meat, and will help make your burgers juicy and not immediately turn into hockey pucks. Then form your patties to however big you want them, and when the meat is at room temperature put them on the grill. season your molded patties before putting them on, in addition to your earlier seasoning mixed into the meat, so when you put them on there is seasoning on the bottom. put them on and season the top as well.
once on the grill, only flip ONCE, don't flip them a bunch of times, because that just makes them dry. Also, don't press down hard on them to get those grill marks, you don't need to do that. All that does is "press" out the flavors. If cooked properly, when you take it off, they will have them from the searing anyways. Add cheese, veg, and whatever else you feel necessary. I personally like the bacon cheeseburger, with lettuce and tomato. whats good is to take the inside of each side of the bun, butter it, and grill it for just a bit till its toasted buttery goodness. Bam! (as emeril would say) perfectly cooked and tasty burger. now all you need are some side dishes and a cold beer (good luck finding baked beans and coleslaw in china, plus since when do they like beer cold, it must be warm!!).
The chinese love McDonalds, they will completely flip out if they gad one of these babys. sorry if this felt long, I just love to cook stuff, and a grill is bringing back memories. Mostly been sticking to pan-searing, but you can't beat the flavor from a charcoal grill.
a usual suspect
Re: New BBQ
I would avoid fennel seeds with the fish, maybe fresh coriander, lemongrass and lime for a decent thai style flavour....
Also, BerNARD flips a wicked burger- I've heard you can occasionally catch him moonlighting at hooters.
catholic girls, with their tiny little moustache...
choudofu
Re: New BBQ
Better put foil on the ears or they'll get too crisp before the rump is done.
aardvark_3
Re: New BBQ
Ohhh - I am soo jealous. I miss the backyard bbq more than words can express. Now, what to put on that bad-boy!
If you have the traditional charcoal/briquette style (i.e. lil' weber style or hibachi) then you can make some awesome corn on the cob. Get some foil wrap, a couple ears of corn, an onion, some garlic, a lot of butter and salt & pepper.
Give each ear of corn a good rub down with butter, place each on a length of foil. Slice or dice the onion, and lay a liberal amount on and around the corn; chop garlic, sprinkle over top. Salt and pepper to taste. Wrap up the ears and toss them into the coals.
By the time you are done cooking everything else, the corn is usually done (20 minutes or so). Unwrap the ears and dig in. The onion and garlic give the corn a great flavor and the butter is a lovely melty mess.
damian
Re: New BBQ
E-Shop!
jhon
Re: New BBQ
any thing can be grilled the best i like is small spring onion drizzle with olive oil and roasted tomato with Blasamic reduction