Toppings for above, ( some suggestions given), Avocado & Tomato Salsa; 1 medium avocado finely chopped, 2 medium tomatoes finely chopped and 1 tbsp coarsely chopped flat-leaf parsley combined in small bowl. Serve on hot potatoes.
Pesto Butter; 125g butter softened, ¼ c pine nuts toasted chopped, ¼ c finely grated parmesan cheese, ¼ c bottled basil pesto and ¼ tsp cracked black pepper. Beat butter in small bowl with electric beaters until light and creamy, stir in remaining ingredients. Cover tightly, refrigerate until firm. Serve on hot potatoes.
Bacon & Cheese; 3 rashers bacon sliced thinly, 1 c grated cheddar cheese and 2 tbsp finely chopped fresh chives. Cook bacon, drain, sprinkle cheese over hot potatoes then top with bacon and chives.
Sour Cream with Sweet Chilli Sauce: ¾ c sour cream, 2 tbsp sweet chilli sauce and 2 tbsp finely chopped fresh coriander all combined in medium bowl then spoon onto hot potatoes.
darlingmole,
Sep 17, 10:16pm
G'morning Valentino Wow that's really interesting to hear that topside roast works out well on the barbie.Wish I'd bought that roast at PaknSave the other day now.Glad it's 'nearly' bbq weather (still chilly in the evening here) and spend less time eating cooked veges and more salads
darlingmole,
Sep 17, 10:21pm
you know what we like on the bbq? Fresh sweetcorn cooked in it's husk.Takes a while (not quite as long as potatoes) but it's really delicious.And we love vegetable kebabs: capsicum/onion/mushroom/eggpla- nt/courgette and serve with a homemade dressing (normally balsamic vinegar, sugar, salt, olive oil, few fresh herbs thrown in from the garden).Flip!I'm actually REALLY looking forward to bbqing now!(just not looking forward to cleaning it after last summer though ha ha)
valentino,
Sep 17, 11:02pm
darlingmole.... Firstly, thank you for your comments. We were quite surprised at the topside, there was 4 adults plus an International Student plus 5 children and they all loved the meat. Re cleaning BBQ, one can get those BBQ liners, they save heaps of time re cleaning, especially for the hot plate, also the diffusers under the grill actually helps a lot in keeping the BBQ clean, just simply take them out after use and wash as normal. Another thing, I always use drip trays under bigger pieces of meat and looking further, one could actually put the shallow ones under the grill on top of the diffusers providing it does not hinder the heat flow. This could be looked at, (just thinking on this, could be worth a try though). And your comment re corn etc, being noted and will add soon if you do not mind. Cheers
valentino,
Sep 17, 11:14pm
And darlingmole..... Look at the following link, at the bottom of page one in this link is a section on vegetables, placed it seperate from the other topic of Vegetables as refers to Hooded BBQ Recipes, let us know your thoughts please. (http://trademecooks.net.nz/viewtopic.php?f=35&t=775). Is yours done in a closed hooded BBQ or directly on an open BBQ? Just so it can go to it's correct section. Cheers.
valentino,
Sep 21, 2:02am
Last weekend did some smoked fish on BBQ.... Firstly bought some whole fish like 5 snappers and an Alphonso (the latter to try for first time - interesting fish). Have trays with wire racks in them but used one larger one rack only. Also had a couple of wire racks ex Pak'n'Save ( about $7 for pack of 2) plus metal skewers From PnS as well. Now wth the big rack upside down, handles became feet, bent some skewers into shape and wired the two smaller racks together to make one long rack with bent skewers as supports wired the double above the big rack to do a double tray style for middle of BBQ. Used soaked Manuka wood shavings in smoker boxes (2, one for each burney - burners 2 & 5 on 6 burner).Continued....
valentino,
Sep 21, 2:09am
Continued from #15..... Did a Fisher recipe re Rub etc... that was 1 part non iodised salt to 3 parts brown sugar, did a few slashes in each side of fish, rubbed the rub into cuts and skin of both sides of fish into a non - metallic dish covered with wrap and refrigerate overnight. The following day, washed each under cold running water then pat dry with paper towels then allow to dry in these racks for a couple of hours. Then brushed each side with a mixture of soy sauce and olive oil with a little brown sugar only to thicken mixture. Started number 2 and 5burners on high, placed smoker boxes one on each ( have BBQ diffusers - turnrd these upside down for boxes to be very close to actual burners then placed fish in racks in middle of BBQ away from the direct heat... Continued....
valentino,
Sep 21, 2:16am
Continued from #16..... Oh before placing fish, ensure the wood smoke boxes are starting to smoke, once smoking place fish as noted, close hood, turn burners down to low.... One may or find that one needs to replenish smoke boxes again with more soaked wood chips, I remove the middle hot plate only having the two grills, I slid the grills with fish to one end of BBQ to do the replenish and reignite the smoking chips then slide the grills to other end of BBQ and repeat for other box etc etc then slide grills back to the middle and continue as before with hood closed. Did this for about an hour in total. Fish was delightful. That was for whole fish. Oh the heads etc into a saucepan later on and made fish soup, very nice as well. Now I will still go back to what one does normally though. Continued....
valentino,
Sep 21, 2:21am
Contiued from #17 And that is still have whole fish but to cut of fillets with skins on by slicing along the backbone and do all as above. One needed to try whole just to see what it's like but a lot of bones... However was very nice. Now one can have invted guest and be confident in doing above. A thought did occur to have a bigger smoke box but one could see that too much smoke is simplt too much and could come out too strong... Once again, the fish that we had was beautifully smoked and ideal. Oh, if one has some left over like I obviosly did, allow to cool completely before refrigerate. It is lovely cold as well. Yep, I love my fish. Cheers.
valentino,
Sep 21, 2:24am
Oh, that Alphonso or alfonso (sp)... is only $5.95 per kilo for whole fish. The one I got was about $4.80 and came out very nice... Worth thinking of, if on a budget. Cheers.
wron,
Sep 21, 10:46am
Hi Valentino What brand is your machine? I bought a broil king at the end of last season but have yet to assemble it - fairly sure it has flame diffusers above the burners. Have you tried pizza making?
valentino,
Sep 21, 8:37pm
Footnote... to the above Smoked fish. Two days in the fridge, some very nicely chilled, flesh comes away from backbone very easy and it is beautiful, full texture and just very slightly moist - not completely dry which to me is very nice. I would now rate doing whole fish a 50/50 callwhole or fillets with skins on for smoking. Yep, will do this again. Cheers.
valentino,
Sep 21, 8:42pm
To wron, Haven't tried pizza yet but will look at it in the very near future. Apparently ideal with a pizza stone which I have not got yet but is on my list to get and do. Re diffusers, one can get these readily available at most places.. I threw out my old BBQ during our last Council inorganic collection earlier this year. Recently purchased a Garth " Matador - Director 6 burner". It has a window in the hood and was very neat to view that beef recipe above being rotisseried, watching the marinade rub juices combined running with the rotation of the rotisserie. Also noting the smoke flow within BBQ whilst smoking the fish. Continued.....
valentino,
Sep 21, 8:50pm
Continued from #22.... Re wron. Had the initial teething thing mainly with the thermometer. The original one did not go back to the starting point after an overnight coolness, did show quite high temps hence went back to retailer, replaced. Once again too high temps showing, did a digital thermometer testing and sure enough, was not reading right so sent email directly to the manufacturer, grat service, sent me a new one, followed up with a phone call, had a great chat with the lady speaking, told me to try that topside recipe, gave me extra hints re use like using burners 2 and 5 instead of 1 and 6, puuting a dip tray on top of non used burners giving more cooking space within BBQ plus a few other nice thoughts. The biggest plus on this is the window and that the grills, hotplates (bought extra hotplate) are all reversible, can use either sides. Now with yours, assemble and get starting, your warranty could be expired hence any faults may be harder to remedy. Cheers.
deus701,
Sep 21, 10:18pm
i wish i have a dad like you valentino or maybe...dad with cooking skills like you.
valentino,
Sep 21, 10:38pm
Thank you deus701... But it is the youngs like yourself when giving such compliments as you given actually encourages dads andmums... I know I do appreciate these compliments from my family members and actually gives me drive to continue. And taliking about family members etc etc, when they pitch in like cleaning up afterwards is tremendous. These latest BBQs have a much lighter grills and hotplates and even the very young ones can lift these out once cool to handle and simply clean them like normal pots, pans and oven trays, they are so easy to do and be kept in prestine condition when done regularly. Allow then to drip dry then a spray of cooking oil. I have a wee spray nozzle that one got out of gardening section of The Warehouse that the nozzle fits straight onto a small Pams bottle of any cooking oil and wipe with a paper towel ready for next time.... Cheers for your thoughts.
deus701,
Sep 21, 10:53pm
My dad hardly cooks...he did made a few fried patties from grated carrot when I was in high school. I will always remember that. This is slightly off topic valentino, but I'm curious about your battery powered rotisserie.. do you think you can make a baumkuchen cake on that? Im interested to attempt one.
valentino,
Sep 21, 11:23pm
deus701, Firstly, not keen on using batteries... Always main power supply... Did use a battery unit but as noted in the early post, adapted it to use mains power. This cake can be done by looking at the traditional way of doing it. Imagine one needs a sort of tubular section to fit onto a rotisserie bar and to be centred and fixed. Then one could start by brushing a layer of batter onto it, bake it as a normal rotisserie method, then repeat the brushing of batter until reached desired size. Noted that most home baked ones are done in a springform baking tin. Now, as noted earlier, the digital readings was for 2 and 5 burners was with the knob on medium and at the rotisserie bar height was about 170c to 180c. With the knob at a quarter way from hi ( that is halfway between med and hi) was 182 to 185c, the knob on hi was over 190c. This is the reading for my 6 burner. Hopes this helps with your thoughts. Cheers.
valentino,
Sep 21, 11:27pm
Oh, that tubular section would need to have a baking paper wrapping around it. It would help in removal upon completion where one could also just take the paper out sfter sliding cake of the tube thingee. Cheers.
Many thanks Valentino! Yes will get cracking with assembly - hope it's not too complicated!
wron,
Sep 23, 11:19am
I checked the TMcooks link Fantastic! Thanks again!
deus701,
Sep 24, 4:54am
thanks for your advice davidt! I actually took written notes on that (god, im such a nerd). I guess its not feasible to make it at home. But yeah, thanks for your help. Will be keeping an eye on this thread...having a bbq sometime soon and there are few great ideas here.
valentino,
Sep 29, 10:28pm
A pizza recipe that one will try soon, looks nice. 4 tsp yeast (6), 1 tsp sugar (5), 1 1/2 c warm water (1), 4 c plain flour (4), 2 tsp salt (3), 4 tbsp olive oil (2), cooking spray oil, and 2 tsp olive oil extra. Breadmaker Dough setting; place first 5 ingredients in numerical order and prepare dough. Hand method; Combine yeast, sugar & water in small bowl, cover, stand in warm place about 10 minutes or until frothy. Combine yeast mixture, flour, salt and oil in large bowl, mix to soft dough. Knead dough on floured surface until elastic, place dough in oiled large bowl, cover, stand in warm place about 1 hour or until doubled in size. Knead dough on floured surface until smooth. Divide dough into 6 portions, roll each piece to form say a 16cm x 40cm pizza base (oblong shape great for BBQ use).
valentino,
Sep 29, 10:29pm
#34 pizza recipe cintinued and final part... Layer 2 pieces of foil, large enogh to fit one portion of dough. Spray top of foil with cooking oil spray, place a portion of dough on top of foil, repeat for others for all bases to sit on double foils. Place these foiled pizza doughs on BBQ grill plate, cook covered using indirect heat for about 4 minutes or underneath is lightly browned, (if dough puffs up, flatten quickly with a fish slice). Remove pizzas from BBQ, close cover. Turn pizzas over, brush cooked side with extra oil then top with desired toppings but preferably after using some pasta sauce lightly spread on base firstly. Return pizzas to BBQ on foil, cover, cook 5 minutes or until well browned underneath and crisp. Cut into about 5 pieces for serving.
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