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BBQ
Feb 9, 2009 10:21:42 GMT
Post by happytraveller on Feb 9, 2009 10:21:42 GMT
It is this time of the year when I am getting desperate for the first BBQ (I know I still have to be patient, having 10cm of fresh snow outside)
So what is your favourite food (meat or not meat) on the BBQ ?
I love a good Bratwurst, (Sausage) sweet corn and what's a MUST on our BBQ are Champignons filled with either garlic- or pepper- Tartare cheese.
In the end I love to throw a chocolate stuffed banana wrapped in alu foil on the BBQ. It makes a brilliant dessert, top it up with a splash of Grand Marnier.
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BBQ
Feb 9, 2009 10:32:57 GMT
Post by palesa on Feb 9, 2009 10:32:57 GMT
In South Africa, you have to have Boerewors (farmers sausage)!
I like to do some marinated chicken, a few lamb or beef ribs and nothing can beat a nice lamb loin chop.
We often make sandwiches on the braai. Cheese, tomato, onion and apricot jam (for a little sweetness).
I have had little success doing fish on the Braai myself, but have had some lovely fish done by others.
Oh, of course if not toasted sandwiches, potatoes, with a bit of the centre cut out, filled with cheese and mushroom and bacon wrapped around the potato, wrap in tin foil and place on the outside of the coals. Turn often.
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BBQ
Feb 9, 2009 10:50:07 GMT
Post by Deleted on Feb 9, 2009 10:50:07 GMT
The only barbecue that I can do is in my countertop oven! Damn you all!
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BBQ
Feb 9, 2009 11:17:19 GMT
Post by tillystar on Feb 9, 2009 11:17:19 GMT
I love lamb on the BBQ, its my favorite. I also like good old burgers on BBQ. One of our neighbours had a snow BBQ the other day. He is french, what can I say
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BBQ
Feb 9, 2009 11:25:52 GMT
Post by happytraveller on Feb 9, 2009 11:25:52 GMT
Snow BBQ... I have seriously considered it too a couple of days ago. And I am not even french
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BBQ
Feb 10, 2009 10:34:55 GMT
Post by repertoire on Feb 10, 2009 10:34:55 GMT
Of course it is fish fish fish.
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BBQ
Feb 11, 2009 4:29:26 GMT
Post by bixaorellana on Feb 11, 2009 4:29:26 GMT
The only barbecue that I can do is in my countertop oven! Damn you all! I wear a little black armband all the time for the wonderful Jenn-Air stove I had in the US. With the grill (bbq / braai) element plugged in, I could make any traditionally cooked-outdoors goody at will. Jenn-Airs are a type of stove known as downdraft, because the extractor unit is right on the top of the stove. Next time you think about doing something big to your apartment, think seriously about getting one of these.
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BBQ
Feb 11, 2009 5:50:43 GMT
Post by mockchoc on Feb 11, 2009 5:50:43 GMT
One of my favourite things is when we buy small amounts of everything and have a BBQ brunch. It can last for a couple of hours and we just nibble at things as they come off the BBQ near a beach or river.
All sorts of veggies are good like baby leeks, zucchini, eggplant, mushrooms, potato slices, tomatoes halved then things like eggs, lamb riblets or cutlets, Italian sausages or similar type of good sausage, bacon, sea food etc.. etc.. Champagne/ beer to wash it all down.
I also love doing a roast dinner under the hood we can attach on our BBQ.
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BBQ
Mar 16, 2009 20:57:52 GMT
Post by Deleted on Mar 16, 2009 20:57:52 GMT
Okay, we need an update on barbecues for those people equipped to do them.
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BBQ
Mar 17, 2009 0:10:45 GMT
Post by Don Cuevas on Mar 17, 2009 0:10:45 GMT
We have a biggish Kingsford Barrel Grill picasaweb.google.com/doncuevas/AGrillOfALifetime53008451AM?feat=directlink which hasn't seen duty since September of last year. We will be getting it out when my sister-in-law visits early next month. The Easy Plan is to grill marinated vegetables and assorted Spanish sausages. The Not So Easy Plan is to first get, then smoke a brisket. Note that the grill unit doesn't have the smoker attachment. As Doña Cuevas will be in charge of the grill, guess which plan will be chosen?
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BBQ
Mar 17, 2009 8:06:50 GMT
Post by bazfaz on Mar 17, 2009 8:06:50 GMT
I chopped off one of our banana leaves, cut it into squares, laid a fish fillet in each square, topped with chilli, coriander, garlic and coconut cream, folded the squares into little parcels and put them on the BBQ.
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BBQ
Mar 17, 2009 9:24:34 GMT
Post by bixaorellana on Mar 17, 2009 9:24:34 GMT
Wow -- wonderful idea, Baz. How did it come out? I'm a little dubious about the coconut cream.
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BBQ
Mar 17, 2009 9:31:56 GMT
Post by bazfaz on Mar 17, 2009 9:31:56 GMT
It would be a Thai style BBQ so the coconut cream fits in.
It tasted fine though I overcooked it. That is one of the drawbacks with a BBQ and guests: you chat and take your eye off the food. The banana leaf blackened which made unpacking the parcels messy. Still, that is what BBQs are about.
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BBQ
Mar 17, 2009 9:57:28 GMT
Post by hwinpp on Mar 17, 2009 9:57:28 GMT
Had you ever done it before? Quite brave actually if it was a first!
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BBQ
Mar 17, 2009 10:17:01 GMT
Post by bazfaz on Mar 17, 2009 10:17:01 GMT
I hadn't done it before. Perhaps in a couple of months I'll try again. It has been a cold winter and the banana hasn't enjoyed it. But with the warm sun of the past few days I have seen the beginning of growth so the plant is not dead.
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BBQ
Mar 17, 2009 10:53:12 GMT
Post by Deleted on Mar 17, 2009 10:53:12 GMT
Ive had fish served that way our first trip to the Yucatan,it was exceptional. I do need to machete the bananas soon. Inspiration strikes. Mr. C and I used to host an annual Easter party. The main dish was lamb on a spit,Greek style. We would marinate the lamb in a large plastic bag with olive oil, lemon juice,tons of garlic and rosemary. Marinate for easily 24hours,massaging the bag in the fridge whenever we remembered. Then we would dig a small pit for the coals and Easter morning,take the bag with lamb out and let it get to room temp. Start the coals, arrange lamb on a long spit and place over coals and turn rotisserie like. During the course of the day people would begin showing up with different dishes take turns at the spit,drink beer and hang out. We'd get a sack of oysters and have people take turns shucking,some we would put on the coals. Over the years it got to be less fun as more and more of our friends had children and the children would reek havoc in the garden,going into areas unsupervised and destroy the newly planted veggie patch,fall into the pond, things of this nature. We stopped having it after a couple of years of this. May be time to reinstitute as most of the kids are now grown.
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BBQ
Mar 17, 2009 12:06:17 GMT
Post by Don Cuevas on Mar 17, 2009 12:06:17 GMT
"Over the years it got to be less fun as more and more of our friends had children and the children would reek havoc in the garden,going into areas unsupervised and destroy the newly planted veggie patch,fall into the pond, things of this nature." Barbecue the children who don't behave.
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BBQ
Mar 17, 2009 12:40:54 GMT
Post by Deleted on Mar 17, 2009 12:40:54 GMT
The original recipe was called' Kid on a spit'...
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BBQ
Mar 17, 2009 12:43:06 GMT
Post by Deleted on Mar 17, 2009 12:43:06 GMT
My Chinese supermarkets sells folded up banana leaves, but it would be ridiculous to try anything in my little countertop oven. If I had a real oven, I would want to give it a go.
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BBQ
Mar 18, 2009 6:25:52 GMT
Post by mockchoc on Mar 18, 2009 6:25:52 GMT
My brother-in-law cooked me a dish very similar to yours Baz. Very nice. He's a very good cook actually.
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BBQ
Mar 19, 2009 14:05:06 GMT
Post by gringalais on Mar 19, 2009 14:05:06 GMT
Here barbecues are a staple of the cuisine. We have a small yard, enough to have outside barbecues in the summer. For the winter we use an electric grill. The main ingredient in any Chilean barbecue is good cuts of beef, usually what is called lomo vetado or lomo liso - not sure how this translates. Some people just season with salt, but we use other seasonings like oregano and usually merquén (a smoked chile powder). Other popular items are choripan, chorizo on bread with pebre (Chilean style salsa) and/or mayonnaise and chicken legs/thighs. Other items you may see are pork ribs or other pork referred to as pulpa (I think like a pork loin, not sure) and sometimes skewers with beef and veggies.
To accompany people serve salads like potato salad and ensalada chilena (tomato, onion and cilantro), etc. And of course no barbecue would be complete without plenty of Chilean red wine.
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