Reply to: Alternative barbecue recipes

[norrahe]

Good find, Ruprect!

That's more a Wrox book on under the bonnet Green Egg cooking.

Particularly love the comment "rub your butt and throw it on the egg"!

Thanks Ruprecht!

[hyperD]

@OP and norrahe:

http://www.nakedwhiz.com/WiseOneRecipes.pdf

(you need a decent bbq for some/most of them though)

Good find, Ruprect!

That's more a Wrox book on under the bonnet Green Egg cooking.

Particularly love the comment "rub your butt and throw it on the egg"!

[Ruprect]

@OP and norrahe:

http://www.nakedwhiz.com/WiseOneRecipes.pdf

(you need a decent bbq for some/most of them though)

[Spacecadet]

Am I really going to be the first to comment on this?

nope

Is native american cusine particularly hard work?

[IR35 Avoider]

c) Won't take a score of sioux chefs 6 hours to prepare.

Am I really going to be the first to comment on this?

I imagine Sioux chefs would specialise in roasting american bison...

[portseven]

Pork Loin Steaks marinated for a few hours in a mixture of Lemon Juice, Soy Sauce and Montreal Steak Seasoning...

[Mich the Tester]

One thing about the duck breast is that I would render the fat down slightly before putting it on the bbq as it will flare up pretty badly and you'll just get a burnt taste.

It's OK as long as you tactically use the slightly cooler parts of the barbecue. Start hot for a short time on both sides, then move to cooler.

[norrahe]

Whats wrong with marshmallows?

Absolutely nowt!

[darmstadt]

Whats wrong with marshmallows?

[Cliphead]

One thing about the duck breast id that I would render the fat down slightly before putting it on the bbq as it will flare up pretty badly and you'll just get a burnt taste.

Good point, noted.

[norrahe]

Now that one I'm going to give a go.

One thing about the duck breast is that I would render the fat down slightly before putting it on the bbq as it will flare up pretty badly and you'll just get a burnt taste.

[Cliphead]

We had barbecued duck breast yesterday. First score the skin of the duck, then marinade for at least a couple of hours, preferably overnight in Worcestershire sauce, tabasco, paprika powder, chopped garlic, a little lemon zest and olive oil.

Sear the fat side first, then turn, then cook for about 4 minutes or so on each side.

Now that one I'm going to give a go.

[norrahe]

I'm a Weber man too - love it with hickory chips for a nice refined smoke.

Love lobster on the BBQ with melted butter, lemon juice, garlic, white wine and some tobasco.

Shame I couldn't get any this weekend....

MMMMMMMMM! Lobster, only way to do it, keep it simple.

Another recipe I used to do was stuffed baby squid with feta and chorizo.

[Lockhouse]

We've given up on all that Barbeque nonsense. We just take the George Foreman combo grill\griddle outside and plug it in.

[hyperD]

I'm a Weber man too - love it with hickory chips for a nice refined smoke.

Love lobster on the BBQ with melted butter, lemon juice, garlic, white wine and some tobasco.

Shame I couldn't get any this weekend....