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| Tongy |
| Posted: Apr 7 2006, 09:14 PM |
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Still working it out
Group: Members
Posts: 15
Member No.: 42
Joined: 7-April 06
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Yes, BBQ season is upon us. I want your thoughts on the following (baring in mind there are 8 guests, all of whom drink and none are veggies):
What meats on the grill?
What dishes to accompany?
What wine?
What beer?
Basically what would make a perfect barbie for you.
Cheers
Tongy |
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| jenna |
| Posted: Apr 7 2006, 11:14 PM |
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An old hand
Group: Members
Posts: 385
Member No.: 2
Joined: 22-February 03
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I want BBQ weather!! 
Our BBQs were a bit few and far between last year and ones we did have were fairly impromptu but we didn't have some nice stuff like these skewers which were lovely -
Ingredients
350g/12oz piece of sirloin or rump steak, cut 2.5cm/1in thick
12 headless raw tiger prawns
3 tbsp olive oil
2 garlic cloves, crushed
1 tsp paprika
¼tsp Tabasco sauce
½ tsp Worcestershire sauce
salt and freshly ground black pepper
For the Garlic and Parsley Butter:
50g/2oz butter
2 garlic cloves, crushed
2 tbsp chopped fresh parsley
finely grated zest of ½ lemon
1 tbsp lemon juice
bamboo skewers, soaked in cold water for 30 minutes
Cut the steak into roughly 16 x 2.5cm/1in cubes. Peel the prawns, leaving the last tail segment in place.
Mix the olive oil with the garlic, paprika, Tabasco, Worcestershire sauce and plenty of salt and pepper. Dip the prawns into the marinade, lift out and set aside on a plate.
Stir the cubes of steak into the marinade and leave for 15 minutes.
Thread 4 pieces of steak and 3 prawns alternately on to the skewers now and then, until the steak is done to your liking and the prawns are just cooked through.
Meanwhile, put the butter and garlic into a small pan and leave to the side of the barbecue to melt. Add the chopped parsley, lemon zest and lemon juice.
As soon as the kebabs are cooked, lift them onto 4 plates, spoon over the garlic butter and serve with damper beer bread if you wish. |
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| maximaus |
| Posted: Apr 8 2006, 12:08 AM |
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Out of control
Group: Members
Posts: 703
Member No.: 20
Joined: 7-November 04
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Be a good goucho and do a mixed grille. Visit the butcher and get two or three of everything that looks good, and remember that fat is great on the grill. The more grease that burns, the better the flavor. Marinate lean cuts in a mixture containing a goodly amount of oil.
Also, I can't do Q w/o ribs:
Pork spareribs. Boil them for 3 hours beforehand with some various onions, garlic, salt and spice. Then crisp them up on the barbie, saucing only near the end. You can find my southern style sauce on the forums, or get something from a bottle.
Drinks shouldn't be fussy. Get a galvanized tub, add ice, lager, a Pinot Grigio and a white that's a bit sweeter such as one of the Eastern European whites, and perhaps a carafe of homemade sangria. For the table, freeze a bottle of good vodka or aquavit in an ice block with flowers, swaddle with a colorful kitchen towel to protect hands. Milk cartons are often the perfect size for this.
Do some veggie kebabs as well, a good side dish, and option if any guests are vegetarian.
If you really want to be corny, provide each setting with a drinking songbook.
my oh-so-fine ribs:
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| X-Ray Girl |
| Posted: Apr 8 2006, 09:39 AM |
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An old hand
Group: Members
Posts: 361
Member No.: 14
Joined: 8-October 04
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Anything that could possibly be barbecued gets my vote. I really love putting half and onion and half peppers on the BBQ, they are really nice when all charcoley.
As for drinks, I am not a wine person but a nice stella goes down a treat. If not alcohol then a cold fruit smoothie would be lovely.
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"Keep smiling, it makes people wonder what you're up to." |
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| GregMorss |
| Posted: Apr 8 2006, 03:35 PM |
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Der Stollenführer
Group: Admin
Posts: 1022
Member No.: 4
Joined: 28-August 04
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| QUOTE (Tongy @ Apr 7 2006, 09:14 PM) | | Yes, BBQ season is upon us. |
/looks at fresh snow on hills out of the back window 
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