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.;) |
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. |
Farowt is the man for this thread, he's a retired head chef.
Come on mate give us all some top tips. |
Quote:
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Our Australian cousins should have a few good 'un's
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Bloody hell guys, come on this thread could be a beauty!
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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. |
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! |
I must say charlie that looks damn good!
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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 |
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