|
Best Porn Sites | Live Sex | Register | FAQ | Members List | Calendar |
General Discussion & News Want to speak your mind about something ... do it here. |
|
Thread Tools | Display Modes |
June 4th, 2009, 12:09 PM | #11 |
Super Moderator
Join Date: Jan 2009
Location: England
Posts: 26,271
Thanks: 162,491
Thanked 278,862 Times in 26,216 Posts
|
Barbeque Sauce
Of course its easy and cheap enough to buy the stuff. But when I have time I prefer to make my own: like all these things its always better than shop-bought and you can tweak the recipe to suit your own tastebuds.
You will need: 1.5lb (700g) of fresh tomatoes, chopped. Also 1/2 pint (225ml) of tomato juice, preferably natural without vinegar or other rubbish (alternatively, two 400g tins of chopped tomatoes will do fine and is a great labour-saver). One large onion. One tablespoon of black treacle/molasses Three tablespoonfuls/45ml of Worcestershire Sauce (I use Lea & Perrins, which is also sold in America). Vegetarians might try dark soy sauce as an alternative. Garlic or herbs (I use garlic: about four cloves) Optional: Part of a really hot chilli pepper. Salt and pepper to taste. Peel the onion and garlic. Chop the tomatoes and onion as fine as you can. Ditto chilli if using. Splatter the garlic with a damn great big mallet and remove the green bit from the middle. Shovel all ingredients into a large pan and boil until the sauce is thick, pulpy and ready to use. Don't walk away! You need to stir it or it will stick to the pan and burn. This bit takes 5-10 minutes. Voila! serve it hot or cold, as preferred. NB: It keeps in the fridge for 3-4 days. Alternatively, you can freeze it.
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
The Following 15 Users Say Thank You to scoundrel For This Useful Post: |
June 4th, 2009, 03:58 PM | #12 |
R.I.P.
Join Date: Oct 2008
Location: Gone But Not Forgotten
Posts: 14,404
Thanks: 51,687
Thanked 252,383 Times in 14,171 Posts
|
Read the weather forecast just now. Rain on its way to Ireland on Sunday I'm sure most parts of Britain will be affected too. Time to get the barbie lit. tonight chicken breasts stuffed with black pudding and dressed with a homemade mustard sauce. I use Colman's English (powdered) as the chicken nears the end of it's journey make your mustard, I add fresh chilli and chives. Then spread on the chicken and cook very quickly. Or you can just add at your leisure
|
The Following 12 Users Say Thank You to billybunter For This Useful Post: |
June 5th, 2009, 09:54 AM | #13 |
Beloved Brother
Join Date: Mar 2008
Location: Cemetery Gardens_Arterial Blood Lane_Rampton Secure Unit_Extra Violent F Wing_Cell 19
Posts: 69,106
Thanks: 372,713
Thanked 987,907 Times in 69,067 Posts
|
I vote this thread five stars !!!!!
Did start my own frankly quite brilliant thread about BBQ recipes roughly this time last year , but it was deleted
Sorry just had to take a moment and compose myself , the wound still runs pretty deep Still it`s great to see another one up , also time for me to contribute Especially as i've just about recovered from the shock of learning Billybunter is particular to a nice bit of fish , and that Scoundrels recipe contains more vegetables in it than the front bench So i shall now divulge my own meaty preference and method , as in with BBQ there`s no real recipes merely individual methods First off jack in (But not literally) ANY other kind of meat and choose Pork ! Then once you've chosen pork chose your cut Hah hah only kidding, as of course when i say choose i mean USE this one Pork Collar Then put those lovely cheap and boneless thickly cut slices into this combined mixture (Measurements i leave up to personal taste) , only make sure you've stabbed your slices a few times as that helps the marinade Puree Ketchup Worcester sauce Soy sauce Mustard Honey Cider vinegar Pepsi max Pepper And if you want it a bit fancy chuck in some star anise and five spice Anyway leave the whole thing overnight in the fridge (Unless like mine it`s full of beer in which case place the vat of meat near an open freezer door) and then next morning heat up one of these Get it a nice even temperature , then most importantly of all delegate the cooking of it to someone who needs the practice See i`m all for equality me PORK Don`t leave home without it
__________________
My hypocrisy only goes so To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
The Following 14 Users Say Thank You to MaxJoker For This Useful Post: |
June 5th, 2009, 10:07 AM | #14 |
Comfortably Numb
Join Date: Jan 2009
Location: St James Park
Posts: 7,030
Thanks: 112,570
Thanked 146,060 Times in 8,009 Posts
|
Wow GS, that marinade sound 'different' can you describe the taste and be a little more specific with quantities please?
Thanks mate.
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Velcome to zee Forum. You must obey zee rules!
|
The Following 8 Users Say Thank You to tabler For This Useful Post: |
June 5th, 2009, 12:29 PM | #15 | |
Beloved Brother
Join Date: Mar 2008
Location: Cemetery Gardens_Arterial Blood Lane_Rampton Secure Unit_Extra Violent F Wing_Cell 19
Posts: 69,106
Thanks: 372,713
Thanked 987,907 Times in 69,067 Posts
|
Quote:
As in it has a strong tomato foundation flavour , defty undercut with a snazzy but not over powering hotness (Thanks mustard/pepper) , which links arms with the sharp vinegar and friendly WS/SS, before embracing the honey and falling through the Pepsi pillow and into the super moist still porky meat texture bed ! How`s that ? Plus if you whack up the heat for a few minutes towards the end ,the outside turns crispy and extra sweet giving you that much sort after burned heaven lip smearing/smacking taste BBQ A`LA GreenSkull Puree = One jar double concentrate Ketchup = Third of a bottle Worcester sauce = Roughly seven tablespoons Soy sauce = Three tablespoons Mustard = Some use powder i don`t ,so four heaped tablespoons Honey = Roughly third of a jar Cider vinegar = Ten tablespoons Pepsi max = Use just enough to thin out mixture (Tip this is the best ingredient to make the always tender Pork Collar even more tender) Pepper = Personal taste , but i tend to use quite a bit maybe one and a half tablespoons ! And if you want it a bit fancy chuck in some Star anise , this makes it have a quite nice slight liquorish aftertaste = Add six whole ones to finished mixture Or Five spice , for those who fancy a more Chinese style of BBQ sauce = Two tablespoons Either way make sure someone else cooks it , that way YOU the actual culinary creator can rest / drink and take in the sights Oh and don`t worry the meats so juicy even she can`t ###k up the cooking of it Bake about one hour over a slow even medium heat JOB`S A GOOD`UN
__________________
My hypocrisy only goes so To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
|
The Following 13 Users Say Thank You to MaxJoker For This Useful Post: |
June 5th, 2009, 01:11 PM | #16 |
Junior Member
Join Date: Mar 2008
Posts: 4
Thanks: 16
Thanked 50 Times in 4 Posts
|
BBQ Turkey
Wood for smoking - maple The rub - sweet paprika - cayenne - black pepper - maple sugar (or brown) - garlic powder - onion powder - dry mustard - celery salt Mop sauce - maple syrup and melted butter (apply after your rub has set when you change your smoke pouches) |
The Following 12 Users Say Thank You to blast from the past For This Useful Post: |
June 5th, 2009, 01:19 PM | #17 | |
Vintage Member
Join Date: Oct 2008
Posts: 1,068
Thanks: 14,832
Thanked 17,245 Times in 1,043 Posts
|
Another silly American question
Quote:
|
|
The Following 8 Users Say Thank You to imtrying For This Useful Post: |
June 5th, 2009, 01:39 PM | #18 | |
Comfortably Numb
Join Date: Jan 2009
Location: St James Park
Posts: 7,030
Thanks: 112,570
Thanked 146,060 Times in 8,009 Posts
|
Quote:
Fancy trying it? (In some parts of the country its called blood pudding))
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Velcome to zee Forum. You must obey zee rules!
|
|
The Following 10 Users Say Thank You to tabler For This Useful Post: |
June 5th, 2009, 01:48 PM | #19 |
Vintage Member
Join Date: Oct 2008
Posts: 1,068
Thanks: 14,832
Thanked 17,245 Times in 1,043 Posts
|
Thanks for the info, tabs. I think I'll stick with chocolate or butterscotch.
|
The Following 8 Users Say Thank You to imtrying For This Useful Post: |
June 5th, 2009, 02:29 PM | #20 | |
Comfortably Numb
Join Date: Jan 2009
Location: St James Park
Posts: 7,030
Thanks: 112,570
Thanked 146,060 Times in 8,009 Posts
|
Quote:
You would eat it with eggs and bacon etc (actually its very nice with prawns and scallops done on the barbie)
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Velcome to zee Forum. You must obey zee rules!
|
|
The Following 11 Users Say Thank You to tabler For This Useful Post: |
|
|