Billy Bunter's BBQ Thread

**billybunter** · June 1st, 2009, 03:27 PM

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

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

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:

dry rub:

Smoke for 10 hours:

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

...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:

June 1st, 2009, 03:27 PM	#1
billybunter R.I.P. Join Date: Oct 2008 Location: Gone But Not Forgotten Posts: 14,404 Thanks: 51,687 Thanked 252,373 Times in 14,171 Posts	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.

June 1st, 2009, 03:39 PM	#2
tabler Comfortably Numb Join Date: Jan 2009 Location: St James Park Posts: 7,029 Thanks: 112,519 Thanked 146,054 Times in 8,009 Posts	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. __________________ 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!*

June 1st, 2009, 03:41 PM	#3
tabler Comfortably Numb Join Date: Jan 2009 Location: St James Park Posts: 7,029 Thanks: 112,519 Thanked 146,054 Times in 8,009 Posts	Farowt is the man for this thread, he's a retired head chef. Come on mate give us all some top tips. __________________ 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!*

June 3rd, 2009, 03:04 PM	#6
tabler Comfortably Numb Join Date: Jan 2009 Location: St James Park Posts: 7,029 Thanks: 112,519 Thanked 146,054 Times in 8,009 Posts	Bloody hell guys, come on this thread could be a beauty! __________________ 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!*

June 3rd, 2009, 03:16 PM	#7
scoundrel Super Moderator Join Date: Jan 2009 Location: England Posts: 26,239 Thanks: 162,401 Thanked 278,546 Times in 26,184 Posts	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. __________________ To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

June 1st, 2009, 04:19 PM	#5
billybunter R.I.P. Join Date: Oct 2008 Location: Gone But Not Forgotten Posts: 14,404 Thanks: 51,687 Thanked 252,373 Times in 14,171 Posts	Our Australian cousins should have a few good 'un's

June 3rd, 2009, 03:37 PM	#8
charliedog Senior Member Join Date: Apr 2007 Posts: 199 Thanks: 12,115 Thanked 1,584 Times in 184 Posts	I love to smoke animal parts on my grill. Here's a 10 lb. pork shoulder: Brine overnight: dry rub: Smoke for 10 hours: I also like to do whole chickens (with chicken sausage): ...and now I'm really fucking hungry!

June 3rd, 2009, 03:47 PM	#9
billybunter R.I.P. Join Date: Oct 2008 Location: Gone But Not Forgotten Posts: 14,404 Thanks: 51,687 Thanked 252,373 Times in 14,171 Posts	I must say charlie that looks damn good!

June 3rd, 2009, 03:50 PM	#10
charliedog Senior Member Join Date: Apr 2007 Posts: 199 Thanks: 12,115 Thanked 1,584 Times in 184 Posts	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: