BBQ recipes

birdy961

birdy961

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Following on from this thread

http://www.talkphotography.co.uk/forums/showthread.php?t=232995

and whitewashes suggestion of a recipe thread i thought I would start one!!


Butterflied leg of lamb for the BBQ


1st Butterfly the leg of lamb or get your butcher to do it!

Marinade
Glass of Sake (or dry Sherry)
1 inch piece Ginger
1 red Chilli
4 Cloves Garlic
Lime Zest(2 Limes)
Lime Juice
Rosemary
1 TBSP Salt
12 Black Peppercorns
1 TBSP Balsamic Vinegar
1 TBSP Soy Sauce
2 TBSP Olive Oil

In Pestle and Mortar crush 4 large garlic cloves, add rosemary sprigs, finely chopped Chilli, finely chopped ginger, Lime Zest, Salt and Pepper and bash the hell out of it.

Add in the Lime Juice, Sake, Olive oil, Soy sauce and Balsamic.

Put lamb in dish, work marinade in well and marinate for at least 2 hrs.

BBQ gently, I put the coals round the side, put the lamb on the rack and close the lid for approx 1/2hr turning once. After the ½ hr I then move the coals back to the middle and cook until rare, obviously you can cook for longer if you wish!!

Carve and serve with your choice of Alcohol and a bit of salad if you must!
 
Prawn Kebabs

Marinade prawns(I use raw shelled Tiger Prawns) in Chilli, Garlic, Ginger and a splash of soy
After about 20 mins add Juice and zest of lime(Don't leave in the lime juice for much more than 5 mins or they cook)
Thread onto skewer with Lime Wedges and cook on BBQ for about 3 mins

(Also works well with Tuna Steaks or Salmon Fillets)

Eat!!

Simples:love:
 
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This is what I make every time we have a BBQ...

Bottle of full fat coke.
Loads of ketchup
Jerk seasoning
Garlic
Chopped chilli (or dried chilli flakes)

Bung it all in a big stockpot and bring to the boil. Add loads of chicken legs / thighs and simmer for a while, until the chicken is nearly done. (or marinade it first before bringing to the boil)
Take the chicken out, and continue to simmer the big pan of sauce until it reduces and thickens (there should be loooads of it).
Finish cooking the chicken pieces on the BBQ while it's thickening, and when ready use a pastry brush to cover the the chicken in the spicy sweet sticky sauce...but don't let it sit on the BBQ too long, the sauce burns really quickly.

Always goes down a storm :D

I used cherry coke once, made a very different but very nice flavour.
 
1. Visit local farm shop butchers.
2. Select large hunk of dead cow. I find about a 1kg rump steak about right.
3. Slap on barbie just long enough so that a good vet could revive it.
4. Serve, with 3 bottles of good cider to swill it down.
 
Oh crap, forgot smoked paprika! Put some of that in too :p
I've also added a bit of soy before now. Basically just chuck in whatever amounts you feel is right..

I always usually use a full bottle of coke and at least half a bottle of ketchup (Yes that's alot of sugar, I know :p). And just keep adding different things during cookin lol
 
Marcel said:
Oh crap, forgot smoked paprika! Put some of that in too :p
I've also added a bit of soy before now. Basically just chuck in whatever amounts you feel is right..

I always usually use a full bottle of coke and at least half a bottle of ketchup (Yes that's alot of sugar, I know :p). And just keep adding different things during cookin lol
Click to expand...

What size bottle of coke ? sounds good will try it..
 
a couple of my fav recipies for the BBQ both from ainsley harriots BBQ bible, hes a tit but his bbq marinades and rubs are great

spicy tomato marinade
2tablespoons tomato puree
2tablespoons red whine vinigar
2tablespoons oil
1tablespoon worchester sauce
2teaspoons caster sugar
freshly milled salt and black pepper
a couple of fresh chillis chopped really thinly, ive used minced or

mix it all up and marinade your meat in it, i like this on steaks


Indian spiced rub
seeds from 12 green cardamon pods
2teaspoons cayenne pepper
2teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
1 teaspoon ground turmeric
1 teaspoon coarse sea salt

grind it all together, put chicken in a lunchbox, poor in the spices and then shake it to get everything coated, bbq chicken as per usual, i tend to do this on chicken legs. poor the remaining spices over the hot coals once you;ve put the chicken on the bbq it smells GREAT!
 
birdy961 said:
Following on from this thread

http://www.talkphotography.co.uk/forums/showthread.php?t=232995

and whitewashes suggestion of a recipe thread i thought I would start one!!


Butterflied leg of lamb for the BBQ


1st Butterfly the leg of lamb or get your butcher to do it!

Marinade
Glass of Sake (or dry Sherry)
1 inch piece Ginger
1 red Chilli
4 Cloves Garlic
Lime Zest(2 Limes)
Lime Juice
Rosemary
1 TBSP Salt
12 Black Peppercorns
1 TBSP Balsamic Vinegar
1 TBSP Soy Sauce
2 TBSP Olive Oil

In Pestle and Mortar crush 4 large garlic cloves, add rosemary sprigs, finely chopped Chilli, finely chopped ginger, Lime Zest, Salt and Pepper and bash the hell out of it.

Add in the Lime Juice, Sake, Olive oil, Soy sauce and Balsamic.

Put lamb in dish, work marinade in well and marinate for at least 2 hrs.

BBQ gently, I put the coals round the side, put the lamb on the rack and close the lid for approx 1/2hr turning once. After the ½ hr I then move the coals back to the middle and cook until rare, obviously you can cook for longer if you wish!!

Carve and serve with your choice of Alcohol and a bit of salad if you must!
Click to expand...

that sounds wonderful, shame i havent a kettle BBQ so cant 'oven it', might prep one up for the next bbq at my dads though :)
 
It does work without kettling it
Just need to be a bit more carefull with the heat so it does not burn:thumbs:
Tis a bit tricky though
 
Last Saturday I cooked amongst other s

BBQ Lambs Liver kebabs with BBQ spring onions and BBQ flat Bread. Served with couscous. Lovely:)
 
for those who are handy at baking... And like their Baps. Here's my must have for any bbq. I never buy bread and i don't own a bread maker. Best eaten on the same day.

Soft "bap, batch, bun" bread roll recipe. (depending on your location usually)

Ingredients
For the Sponge
1 ½ Level Tbsp (12g) Cornflour
525g Plain Flour
7g Yeast
450ml Warm Water

For the Dough
50 ml Water
75ml Milk
75g Butter
2 Level Tbsp (15g) Cornflour
275g Strong White Bread Flour
50g Sugar
2 ½ level Tsp Salt

Method
Firstly, make the sponge. In a large bowl, mix the flour & cornflour, add the yeast (if using dried not fast acting) you will want to activate the yeast in a bit of warm water with a teaspoon of sugar and leave it for a few mins before adding to the flour. Add the water, mix well and leave for 2 ½ to 3 hours to rise.

Next, the dough. Bring the water and milk to the boil, take off the heat and add the butter to melt and leave to go warm (cool.) Pour in enough water so the mix makes it to the 200ml mark and pour into the sponge mix. Add the rest of the remaining ingredients (bread flour, cornflour, sugar, salt) and combine it until smooth. it should look like a wet batter/dough

On a well oiled surface (and hands) give the dough three 10 second kneads over a 30 min period, IT will stay moderately sticky and difficult at first to handle unlike most bread doughs, resist the urge to add more flour. Then leave covered in a damp tea towel for 15 mins to rest.

Flour a work surface, and divide the dough into between 130 & 150g pieces ( I found 150g buns were far too big, also good to halve some again for hot dog sized buns if needed) Shape on a floured surface (this will stop them A being sticky and B stopping them becoming stale or burned so quick) Place on a lined baking tray and leave to rise for one hour.

Preheat the oven to 200c (gas 7) and bake for 10 mins in the middle and bottom of the oven, after 10 mins swap the placing of the two trays over so they both bake evenly in the oven, then bake for another 10-15 mins until browned on top. (I find mine need to come out of the oven at a total of 20 mins as my oven is a bit hot)

Leave to go cold on the tray then move them to a wire rack to completely cool before eating or wrapping them. They may seem a bit odd textured as they come out of the oven, it is essential to leave them to cool properly before eating as this finishes setting them. Properly wrapped these also freeze well.

When I make some more of these probably later on, I shall post a picture.
 
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When I have barbecues I usually do some chicken wings for the people who wont eat REAL meat :lol:

I coat them in a marinade I just made up one day when I wasn't prepared. The ingredients are:

Hot Chilli Powder
Sesame Oil or Olive Oil
Pepper

Open and clean any dirt off the wings and then give them a good sprinkle of the chilli powder and pepper. A reasonable dollop of the oil and then work it all in with your hands until all the wings are covered. Thread them onto skewers and chuck them on the grill :thumbs:
 
wisemen said:
1. Visit local farm shop butchers.
2. Select large hunk of dead cow. I find about a 1kg rump steak about right.
3. Slap on barbie just long enough so that a good vet could revive it.
4. Serve, with 3 bottles of good cider to swill it down.
Click to expand...

Awesome....:lol:
 
Marcel said:
This is what I make every time we have a BBQ...

Bottle of full fat coke.
Loads of ketchup
Jerk seasoning
Garlic
Chopped chilli (or dried chilli flakes)

Bung it all in a big stockpot and bring to the boil. Add loads of chicken legs / thighs and simmer for a while, until the chicken is nearly done. (or marinade it first before bringing to the boil)
Take the chicken out, and continue to simmer the big pan of sauce until it reduces and thickens (there should be loooads of it).
Finish cooking the chicken pieces on the BBQ while it's thickening, and when ready use a pastry brush to cover the the chicken in the spicy sweet sticky sauce...but don't let it sit on the BBQ too long, the sauce burns really quickly.

Always goes down a storm :D

I used cherry coke once, made a very different but very nice flavour.
Click to expand...

Thanks for this! Going to try this out tonight :)
 
Cool, let me know how it goes....with pics if you can :D
 
Hamburger-Deluxe​
(used to be my old website :lol:)​

what you need

2 normal sized packs extra lean steak mince
frenchs classic yellow mustard
newmans origonal salad dressing
eggs
italian seasoning
salt
pepper

how to make `em

Empty the packs of mince into a big mixing bowl, and add four eggs, a big squirt of mustard, and about a third (just below the neck) of newmans dressing. Add a good palm full of the italian seasoning, some salt and pepper (nominal ammounts), then kneed until all the stuff is mixed into a brain like lump (you will know when). Split into just smaller than tennis ball size portions, then use two small plates, one upturned to squash into burger shapes, cook and enjoy :thumbs:
 
Marcel....It was awesome, just awesome! Tried it with some pork steaks to! :thumbs:
 
just reading this I so want to fire up the BBQ!

Marcel - going to have to try the coke recipe - sounds so wrong, I bet its amazing........

A good summers BBQ drink (Popular with the Spanish) is a very chilled bottle of Red Wine. I know you're now thinking Cold Red Wine.... :gag:) Divide between 2 pint glasses. Fill with very cold coke and add ice. Again sounds wrong, but trust me on that one!

Is this the right place to confess 19 years ago, pricking meaty Sausages so the fat dripped onto the pale anemic veggie sausages that would not brown....... to get a bit of "oomph" in them. Served them up to the veggie without batting an eyelid and she proclaimed that they were the best veggie sausages she had tasted.....:lol::lol: :whistling:
 
Lynton said:
Is this the right place to confess 19 years ago, pricking meaty Sausages so the fat dripped onto the pale anemic veggie sausages that would not brown....... to get a bit of "oomph" in them. Served them up to the veggie without batting an eyelid and she proclaimed that they were the best veggie sausages she had tasted.....:lol::lol: :whistling:
Click to expand...

ha ha ha ha ha, love it, exactly the sort of trick I would pull, forgiven.
 
wisemen said:
1. Visit local farm shop butchers.
2. Select large hunk of dead cow. I find about a 1kg rump steak about right.
3. Slap on barbie just long enough so that a good vet could revive it.
4. Serve, with 3 bottles of good cider to swill it down.
Click to expand...

I was going to write something along those lines :lol:


Long round strips of pork work too :D Often served with onions and/or tomato sauce.
 
*snigger* at the sneaky veggie trick. Wrong but funny.

Glad the coke jerk sauce went down well! I'll have to try the trick with the red wine. I don't normally like red wine but that way does sound nice.
 
Marcel said:
Oh crap, forgot smoked paprika! Put some of that in too :p
I've also added a bit of soy before now. Basically just chuck in whatever amounts you feel is right..

I always usually use a full bottle of coke and at least half a bottle of ketchup (Yes that's alot of sugar, I know :p). And just keep adding different things during cookin lol
Click to expand...


chicken marinating in it now:D
didn't have any jerk seasoning so trying 5 spice instead
will let you know how it turns out:thumbs:
 
Get plenty more chilli in there then, it needs a kick to go with the sweetness. The jerk seasoning really helps with that :)
 
I am building my own barrel bbq, going to pick up the barrels monday.

When it's done, I'm going to make myself these with my home made burgers...

Recipe: Malaysian Satay Peanut Sauce

Ingredients:

1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce
1 1/2 tablespoon sugar
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:

6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger
1 tablespoon coriander powder (optional)

Method:

Crush the peanuts coarsely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.

Notes:
For the peanuts, I Dry Roasted Peanuts. They are easily found at any food stores. For the oil, I use groundnut.

Recipe: Chicken Satay

Ingredients:

4 chicken legs and thighs or 4 chicken breasts (deboned)

Spice Paste:

1 teaspoon of coriander powder
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons of cooking oil
1 teaspoon of chili powder
2 teaspoons of turmeric powder (kunyit)
4 teaspoons of Kecap Manis (ABC brand from Indonesia recommended)
1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)

Method:

Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.
 
Last edited:
Choccy Bananas

  • Make a lengthwise slit along a banana (skin on) without cutting right the way through
  • Bung a Cadbury’s Flake in the slit
  • Wrap in foil
  • Sling on the barbie
  • Leave for however long – I’ve tried everything from 10 mins to 30, doesn’t seem to matter
The bananas go soft and gooey with chocolate all melted in. Eat straight from the foil and scoop the flesh from the skin with a spoon.

This is seriously delicious and sooo easy!

p.s. This might be nice with a drizzle of rum or Tia Maria but I’ve not road-tested the idea as it only just occurred to me :geek:
 
Marcel said:
This is what I make every time we have a BBQ...

Bottle of full fat coke.
Loads of ketchup
Jerk seasoning
Garlic
Chopped chilli (or dried chilli flakes)

Bung it all in a big stockpot and bring to the boil. Add loads of chicken legs / thighs and simmer for a while, until the chicken is nearly done. (or marinade it first before bringing to the boil)
Take the chicken out, and continue to simmer the big pan of sauce until it reduces and thickens (there should be loooads of it).
Finish cooking the chicken pieces on the BBQ while it's thickening, and when ready use a pastry brush to cover the the chicken in the spicy sweet sticky sauce...but don't let it sit on the BBQ too long, the sauce burns really quickly.

Always goes down a storm :D

I used cherry coke once, made a very different but very nice flavour.
Click to expand...

I have just tried this. Had to make some slight changes to the recipie to suit what i had in the cupboard.

Oh my god it was lovely. If i was a woman, or gender realignment was advanced enough i would have your babies! :thumbs:
 
Wahey! I'm soo glad it's going down a treat!!!!!!
 
Nice and spicy burgers! :D

Ingredients

Two different minced meats (whatever you like) 50/50
Lime pickle
Chilli powder
Green chillies
Garum Masala
Onions
egg
Garlic

Method
Just use as much of each ingredient as you like, but don't add more than one egg.

Dice some onion, crush the garlic and chop the chillies. Mix all ingredients together lots of lime pickle is essential :D

Next: leave in the fridge for an hour so.

Shape into burgers, kebabs or even flying penguins, it really doesn't matter, just don't make them too thick, about 20mm is perfect!

Stick em on the barbie and cook to your preference ;)

Awesome ..........................:D
 
Have tried and tested Marcel's BBQ sauce recipe and a resounding success....... well to most of those possessing Y chromosomes....... (The girlies thought it a bit warm.........)

Look on mates face when dumped a litre of full fat coke and a 1/2 bottle of Heinz red into a casserole pan...........was priceless...... as in "what the f### are you doing?"

Jerk seasoning (1 bag), thai chillis ( 1 pack, seeds and all) and a serious amount of garlic (no vampires that night) :thumbs::thumbs::thumbs::thumbs:
 
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