Billy Bunter's BBQ Thread - Page 2

**scoundrel** · June 4th, 2009, 12:09 PM

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.

**billybunter** · June 4th, 2009, 03:58 PM

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

MaxJoker · June 5th, 2009, 09:54 AM

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

**tabler** · June 5th, 2009, 10:07 AM

Wow GS, that marinade sound 'different'

can you describe the taste and be a little more specific with quantities please?

Thanks mate.

MaxJoker · June 5th, 2009, 12:29 PM

Quote:

Originally Posted by tabler

Wow GS, that marinade sound 'different'

can you describe the taste and be a little more specific with quantities please?

Thanks mate.

Describe the taste ? , well it tastes just like traditional BBQ

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

blast from the past · June 5th, 2009, 01:11 PM

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)

**imtrying** · June 5th, 2009, 01:19 PM

Quote:

Originally Posted by billybunter

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

As good as that sounds, I have to ask: "What is black pudding"? Is it sweet, like a chocolate pudding, 'cause that might be an interesting taste combo.

**tabler** · June 5th, 2009, 01:39 PM

Quote:

Originally Posted by imtrying

As good as that sounds, I have to ask: "What is black pudding"? Is it sweet, like a chocolate pudding, 'cause that might be an interesting taste combo.

Black pudding is boiled pigs blood in a length of intestine held together by a cereal based addetive, left to cool and congeal and eaten cold or hot in circular slices usualy served with breakfast

Fancy trying it?

(In some parts of the country its called blood pudding))

**imtrying** · June 5th, 2009, 01:48 PM

Thanks for the info, tabs. I think I'll stick with chocolate or butterscotch.

**tabler** · June 5th, 2009, 02:29 PM

Quote:

Originally Posted by imtrying

Thanks for the info, tabs. I think I'll stick with chocolate or butterscotch.

No no im, sorry Ive explained badly, its not that kind of pudding its savoury.
You would eat it with eggs and bacon etc (actually its very nice with prawns and scallops done on the barbie)

June 4th, 2009, 12:09 PM	#11
scoundrel Super Moderator Join Date: Jan 2009 Location: England Posts: 26,266 Thanks: 162,480 Thanked 278,821 Times in 26,211 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.

June 5th, 2009, 09:54 AM	#13
MaxJoker 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 987,902 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.

June 5th, 2009, 10:07 AM	#14
tabler Comfortably Numb Join Date: Jan 2009 Location: St James Park Posts: 7,030 Thanks: 112,545 Thanked 146,059 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!*

June 4th, 2009, 03:58 PM	#12
billybunter R.I.P. Join Date: Oct 2008 Location: Gone But Not Forgotten Posts: 14,404 Thanks: 51,687 Thanked 252,377 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

June 5th, 2009, 01:11 PM	#16
blast from the past 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)

June 5th, 2009, 01:48 PM	#19
imtrying Vintage Member Join Date: Oct 2008 Posts: 1,068 Thanks: 14,832 Thanked 17,244 Times in 1,043 Posts	Thanks for the info, tabs. I think I'll stick with chocolate or butterscotch.