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on an barbecue tonight, in a new and interesting way.
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What's your best meaty BBQ recipe?
Eat what you are:
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Goat. I had a goat leg last year and it was pretty good. A colleague just slow-roasted a whole on on his big BBQ and it was excellent. Do it Moroccan style with loads of spices
I was going to suggest a butterfly lamb leg - easy enough to do yourself but a proper butcher, even the meat counter at the supermarket will do it for you.
Rub with some olive oil and salt and rosemary and then BBQ - few mins each side over the heat for colour and crisp and then move away from direct heat and roast with the lid down until it's done, which obvs depends on your taste.
Prawn lollipops, loads of them! 6 King prawns on each skewer, continually brushed during the few minutes it takes to cook them with a mixture of garlic, chilli, butter and olive oil.
Lemon on top, and demolish.
Hanger or bavette steak seared and sliced on toasted on the BBQ sourdough with horseradish spread on beforehand, and topped with roast peppers.
I also love a whole Chorizo ring seared for a few mins too.
Anjum annands indian chicken burgers are always a real hit too.
Hanger or bavette steak seared and sliced on toasted on the BBQ sourdough with horseradish spread on beforehand, and topped with roast peppers.
winning so far, others are great but have done similar before
Any deviation from burgers and sausages (in crap buns with loads of tomato sauce and a plastic faux-cheese single) is pointless and self-defeating middle-class ****ery
Any deviation from burgers and sausages (in crap buns with loads of tomato sauce and a plastic faux-cheese single) is [b]for the over 5's[/b]
FTFY
Merguez sossidges. Teh yumz.
Rainbow trout is nice BBQ'd
Dead easy too.
[url= http://allrecipes.co.uk/recipe/18085/herbed-trout-on-the-bbq.aspx ]http://allrecipes.co.uk/recipe/18085/herbed-trout-on-the-bbq.aspx[/url]
Monkfish and chorizo kebabs.
Or chicken and chorizo if you don't like fish.
Lamb shoulder - get a butcher to remove all the bones and butterfly it.
Buy some natural yogurt and stir in garamasala / cumin / turmeric / black pepper bit of olive oil to make it funnier if it's very thick yogurt.
Cook over indirect heat with a lid on with charcoal briquettes for around 3 hours. I usually use a BBQ thermometer to make sure it doesn't overcook.
Can look very well done on the outside as the yoghurt forms a crunchy crust - so nice.
Serve it with whatever takes your fancy really. The wife likes it with cous cous, mango chutney and crunchy salad. Equally it would be good in crusty bread etc.
Sorry but all those recipes sound like work to me, just pop a tin of Heinz baked beans and sausages on the bbq and eat direct from the tin once hot. No washing up,no mess and everything a growing boy needs.
Merguez sossidges. Teh yumz.
my one nice memory of living in Finsbury park
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[url= https://andyannat.com/wall-of-fire/ ]You need to do this....[/url]
Get a couple of Lidl's Ribeyes. Smear em in galic salt n pepper.
I'm salivating at the thought.
Chicken tenderised and marinated in mango juice.
Quick, easy, low effort.
Serve with salad and stuff.
Tonight's dinner is
Inch thick south African sirloin it's been resting in olive oil garlic salt and a little Chopped chilli most of afternoon.
Once the rain goes off I'll fire up the BBQ and make the outside of then black 🙂
Mussels make a good starter. Literally just chuck the little beggars on there
I made lamb kofte tonight, pretty quick and easy
Swineapple.
Google it
Inch thick south African sirloin
Two things here;
1 - South African? I hope you're in SA, otherwise, WTF are you doing eating South African meat when there's such excellent beef available across the UK.
2 - Inch thick? MTFU and get a proper steak! An inch? That's a light snack.
chicken marinated in fresh ginger, garlic, with ground cumin and coriander seeds. Does a pretty good impersonation of a "tandoori" 🙂 even though its cooked on a bbq
Merguez sossidges. Teh yumz.
my one nice memory of living in Finsbury park
Best ones I've ever had were from some dodgy looking butcher in the middle of a French council estate. I got told to go to buy them there by the butcher at the local supermarket who advised me not to buy the ones he was selling.
That reminds me, it's time I watched Withnail and I again 😀
Don't knock it till you try it flashy cooked the way the saffas at work cook it it is a very different taste to UK sourced meat and tastes excellent.
Not better not worse. Just different