Vintage Erotica Forums

Vintage Erotica Forums (http://vintage-erotica-forum.com/index.php)
-   General Discussion & News (http://vintage-erotica-forum.com/forumdisplay.php?f=9)
-   -   Billy Bunter's BBQ Thread (http://vintage-erotica-forum.com/showthread.php?t=67958)

billybunter June 1st, 2009 03:27 PM

Billy Bunter's BBQ Thread
 
With the summer arriving (in Europe at least):) many folks will be getting their barbies out. I'm looking for tips and recipes. Here's one of my favs.

Two whole trout with the flesh sliced not to deep, sprinkle with freshly ground black pepper and almonds cook until the flesh is so soft it melts in the mouth.;)

tabler June 1st, 2009 03:39 PM

Nice thread billy, heres one for you-when you have finished cooking and the barbie is dying down get a banana, stab it with a knife, wrap it in tinfoil and throw it on, open another beer, drink beer.
Retrieve banana unwrap and serve with cream or ice cream.

tabler June 1st, 2009 03:41 PM

Farowt is the man for this thread, he's a retired head chef.
Come on mate give us all some top tips.

billybunter June 1st, 2009 04:09 PM

Quote:

Originally Posted by tabler (Post 676507)
Nice thread billy, heres one for you-when you have finished cooking and the barbie is dying down get a banana, stab it with a knife, wrap it in tinfoil and throw it on, open another beer, drink beer.
Retrieve banana unwrap and serve with cream or ice cream.

I like to get a couple of spuds wrap the buggers in tinfoil and let them bake. When done slice open and add what you like. I add strong cheddar and chilli sauce.:)

billybunter June 1st, 2009 04:19 PM

Our Australian cousins should have a few good 'un's

tabler June 3rd, 2009 03:04 PM

Bloody hell guys, come on this thread could be a beauty!

scoundrel June 3rd, 2009 03:16 PM

Tiger Prawn Kebabs
 
Per skewer:

4 tiger prawns
4 wedges of fresh lime, skin on.
Plenty of sweet chilli sauce.

Thread the prawns and the lime segments onto the skewer alternately. Coat them in sweet chilli sauce and cook them on the barby. I find two minutes a side is plenty enough, might well need less.

Seperate sweet chilli sauce and lime juice make good dips.

Delicious.

charliedog June 3rd, 2009 03:37 PM

I love to smoke animal parts on my grill. Here's a 10 lb. pork shoulder:

Brine overnight:

http://i294.photobucket.com/albums/m...t/DSC04443.jpg


dry rub:

http://i294.photobucket.com/albums/m...t/DSC04451.jpg

Smoke for 10 hours:

http://i294.photobucket.com/albums/m...t/DSC04474.jpg


I also like to do whole chickens (with chicken sausage):

http://i294.photobucket.com/albums/m...t/DSC04404.jpg

http://i294.photobucket.com/albums/m...t/DSC04405.jpg


...and now I'm really fucking hungry!

billybunter June 3rd, 2009 03:47 PM

I must say charlie that looks damn good!

charliedog June 3rd, 2009 03:50 PM

thank you billy (and all non vaginaterians)

I enjoy the whole process, and I drink beers the whole time

here's the inside of the chicken...done right, it pulls apart:

http://i294.photobucket.com/albums/m...t/DSC04406.jpg


All times are GMT. The time now is 03:54 AM.



vBulletin Optimisation provided by vB Optimise v2.6.1 (Pro) - vBulletin Mods & Addons Copyright © 2024 DragonByte Technologies Ltd.