Billy Bunter's BBQ Thread

[Estreeter]

The BBQ is an integral part of Aussie culture.
The secret is, never ever buy meat from a supermarket, go to a butcher and have the meat cut there and then, use it the day or night of the BBQ, fresh is always the best. The thing I do is never overdo it with to many different meats.
My personal favorite is any red meat or pork.

I've tried this before,
Marinate for 12 Hours (Minimum)

Oysterblade Steak (Select required number of pieces to serve)

4 medium Cloves of Garlic (use of garlic crusher desirable)

(Big Thumb) Green Ginger (Peeled)

4 Dessertspoons Curry Powder (Vindaloo preferred for this recipe)

Chillies (4 or 6 or 8) – Your call re the “burn factor” (More Chillies = more burn in and OUT!)

½ Cup ONLY Brown Vinegar

200 ml Soy Sauce

200 ml Claret Wine

Soften Steak with meat mallet
Place all ingredients into a very large Screw top Glass Jar (4 litre sized).
Place in refrigerator.
Rotate and end-for-end ingredients every 4-6 Hours.

(By using Vindaloo Curry, steak will turn Curry colour over the marinating period)

WARNING – This is a “fiery” recipe – how much “fire” depends on the number of Chillies used.

[billybunter]

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.

I'm sure you must have a version of this in the USA? The Germans call it blood sausage, in Britain and Ireland we call it black pudding. You can get white pudding which is the same as black but minus the blood.

[blast from the past]

Hot Bacon Mustard Slather

1/8 cup bacon drippings (grease)
1 cup dijon mustard
1/4 cup brown sugar
1.5 tbsp lemon juice
1.5 tbsp red wine vinegar
(recipe calls for red wine, but I prefer cider vinegar)
1/2 teaspoon dry mustard
1/8 cup honey
1/4 teaspoon cayenne pepper

heat on stove and whisk untill blended

Works great on BBQ pork, just slather it on, but don't try this with direct
heat unless you want to make a burnt offering to the BBQ gods!
Play around with the amount of each ingredient to fit your taste
(I cut the amount of vinegar and notch up the cayenne, but that's just me)
also works great as a condement on burgers and hot dogs.

[Estreeter]

One of the tastiest meats for a BBQ are Cevapcici(e)
A small spicy sausage

Don't know if you can buy them at butchers elsewhere in the world.
Look up for recipies, well worth it. One of those foods where you can't stop at one, or 10 for that matter

[risen]

Question for Estreeter:

Please can you explain what cut an oysterblade steak is? Not a description I am familiar with here in the UK.

I definitely want to try out your marinade exactly as described and would like to duplicate it right down to the correct piece of steak.

[Estreeter]

Originally Posted by risen

Question for Estreeter:

Please can you explain what cut an oysterblade steak is? Not a description I am familiar with here in the UK.

I definitely want to try out your marinade exactly as described and would like to duplicate it right down to the correct piece of steak.

Alternative names:
flat iron steak, boneless blade steak
Hope That helps

[risen]

Thanks very much for that Estreeter.

Just had a trawl around using flat iron steak as the search and one of the alternative names was Chuck Clod Top Blade, chuck and clod being terms that I recognise here.

Don't know if any other members have the same experience but I find even the best recommended butchers want to sell you only what they have on display, their own special cuts.

[tabler]

Heres a honey and mustard dressing, it works as a salad dressing, a baste on to pork or a sauce on to poached fish

2 tbsp Dijon mustard
1 tbsp honey
4 tbsp white wine vinegar
Salt and course ground pepper
150ml extra virgin olive oil

Whisk in the olive oil last to make a nice thick dressing

Store in the fridge but serve at room temperature

[risen]

I suppose that accompaniments are fairly important to a successful BBQ session.

I picked up these two salsas on the internet a couple of years ago. They work well and I also tried one with both avocado and mango which was even better, quite tropical.


Hot salsa
1 small mango, peeled and diced
1 red pepper, deseeded and finely chopped
8 cherry tomatoes, quartered
1 red onion, finely chopped
pinch of sugar
1 red chilli, deseeded and finely chopped
1 tsp extra virgin olive oil
2 tbsp rice vinegar
grated zest and juice of 1 lime
sea salt and black pepper
coriander to garnish

To make the salsa, mix together the mango, red pepper, tomatoes and onion. Add the sugar, chilli, vinegar, oil and the zest and juice of 1 lime. Mix thoroughly and leave to stand for 30 minutes.

Burrastow House Hotel salsa
1 ripe avocado, cubed
1 lime, juice only
2 tbsp freshly chopped coriander
1 red onion, peeled and finely chopped
3 tomatoes, finely chopped
1-2 red chillies, deseeded and very finely chopped
1-2 tbsp olive oil

Making the salsa: Mix together the avocado, coriander, onion, tomatoes and chillies, season with salt and pepper, add the juice of the lime and 1-2 tbsp olive oil. Cover and put to one side.

[brianwp]

Originally Posted by risen

Thanks very much for that Estreeter.

Just had a trawl around using flat iron steak as the search and one of the alternative names was Chuck Clod Top Blade, chuck and clod being terms that I recognise here.

Don't know if any other members have the same experience but I find even the best recommended butchers want to sell you only what they have on display, their own special cuts.

I've grilled flat iron steaks, and they're great..considered now by some to be the absolute best cut of steak. But you need to find a butcher that knows how to cut it, or can get it. It used to be a cheap cut from the shoulder, a chuck top blade steak, that was tough as hell. That's because of the connective gristle that runs through the middle of it. But in 2002 the University of Nebraska figured a way to cut the gristle out of the middle, leaving two tender, well marbled steaks, and still relatively unexpensive, compared to the tenderloin or ribeyes. Be careful not to overcook it.