BBQ Recipes.... including 245sam Meatball

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valentino, Sep 29, 10:37pm
Some suggested toppings for pizzas above..... Mushroom and Olive; 2 flat mushrooms sliced thickly and about 170g asparagus trimmed, cook on heated BBq grill plate until tender, spread base with pasta sauce, top with mushrooms, asparagus, 2 tbsp seeded black olives and 1 tbsp rinsed drained baby capers. Tomato & Bocconcini; 3 baby eggplants sliced lengthways cooked on heated oiled BBq grill plate until tender, spread base with combined 1 tbsp basil pesto & 2 tsp olive oil, top with 2 medium Roma tomatoes sliced thinly, eggplant & cheese. Served sprinkled with basil.

valentino, Sep 29, 10:42pm
Another topping suggested for me to try..... Potato & Pne Nut; Cook 4 baby potatoes thinly sliced on heated oiled BBQ plate until tender. Sprinkle pizza base with 2 tsp finely chopped fresh rosemary, top with potato, about 30 g baby spinach, 1/3 c flaked parmesan and 1 tbsp roasted pine nuts. One can also make up their own but the above gives good indications on quantities and various toppings. Imagine the kiddies would love spaghetti and cheese etc etc.

valentino, Sep 29, 10:51pm
Oooops to my #34, not first 5 but 6..... For breadmaker Dough mixing add the first 6 ingredients in numerical order or as per your breadmaker instructions. Cheers.

darlingmole, Sep 30, 1:44am
re post #14 valentino ... I checked out that link.When I make my vegetable kebabs I normally put it on the grill (med heat) with the hood/lid off.With the sweetcorn in the husk I close the lid.Gee that site (had a quick look as busy making that awesome authentic spag bol at the mo) looks awesome!As for cleaning the bbq I'll be honest enough to admit that it's only an annual clean (hangs head in shame) but very thorough!Before each bbq I turn it up hot, fat drips off, then turn off and wipe down with newspapers, brush down the grills/plate with oil and off we go again!As for drips (which create flames/smoke/drama) well we kinda like that round here haha!It's only last year that I was finally told that you didn't use a naked flame to light the gas bbq ... no wonder I nearly blew us all up bbq after bbq but OH!~ the excitement that lit up the kids faces hahahahah!

valentino, Sep 30, 1:56am
Thank you darlingmole.... for your latest post. Cheers.

valentino, Oct 5, 12:01am
Last night, cooked 4 size 12 chickens.... rotisseried style. 2 of which one used the beef topside marinade ( post #5 ) and the other 2 with a very nice couscous lemon stuffing and lemon glaze. Then cut each chicken into quarters and served with salads..... The chickens with the beef marinade was very moist, lovely whilst warm upon dining. The lemon ones were lovely but just a little slightly not as moist. My family of 12 enjoyed then us 7 adults enjoyed a round of Hold-dem Poker and about 11.00pm (school holiday time), a 6 yr old and a 8 yr old were feeling a little peckish, their mother grab a bag of chips but they wated more chicken, that was great reaction. The lemon chicken proved to better when chilled a little and was very nice. Cheers (Recipe follows).

valentino, Oct 5, 12:02am
Lemon rosemary Chicken with Couscous Seasoning 1/2c boiling water,
½ c couscous,
¼ c dried currants,
1 small red onion finely chopped,
2 tsp finely grated lemon rind,
1 tbsp lemon juice,
2 tbsp shelled pistachios toasted finely chopped and
1.6kg chicken.
Lemon and Rosemary Glaze;
20g butter,
2 cloves garlic crushed,
¼ c firmly packed brown sugar,
½ c lemon juice,
2 tbsp dry white wine and
2 tsp finely chopped fresh rosemary.

Combine water and couscous in medium heatproof bowl, stand covered 5 minutes or until water is absorbed.
Fluff couscous with fork, stir in currants, onion, rind, juice and nuts.
Rinse chicken with water and pat dry inside and outside.
Fill chicken with couscous seasoning and secure opening with toothpicks or skewer.
Tuck wing tips under body, tie legs together.

valentino, Oct 5, 12:03am
#42 continued...final bit. Place chicken in oiled baking dish, pour lemon and rosemary glaze over chicken (how to make follows).
Cook in covered BBQ using indirect heating for about 1 ½ hours or until tender (check that thighs and leg joints are cooked also), brushing occasionally with pan juices during cooking.
Stand 10 minutes before carving.
Serve chicken with pan juices.
To make the Glaze; Melt butter in small saucepan, cook garlic stirring until fragrant, add sugar, juice and wine, cook stirring without boiling until sugar dissolves.
Simmer, uncovered about 15 minutes or until thick and syrupy, stir in rosemary.
Note for Rotisserie, If cooking by rotisserie, please ensure that the stuffing is secured, to preferably use a needle and cotton and stitch the cavity opening quite securely, mainly to stop any stuffing from oozing out whilst rotating on the rotisserie rod.

valentino, Oct 5, 12:06am
Oh, guess what I'm having for dinner tonight... Nice cold BBQ chicken leftovers... When I do such BBQ cooking, one usually likes doing a bit more as I'm a fan of good cold meats as they do give the true flavours. Cheers.

deus701, Oct 5, 12:52am
oh no, i just realised... in post #33 I mistaken valentino for davidt! Valentino, Im so sorry about that. I am however very grateful for your advice on the baumkuchen cake! Im truly sorry about the mistake and should have realised it earlier.

deus701, Oct 5, 1:08am
valentino, im having a charcoal bbq tomorrow I have lamb noisettes, lamb cutlets, and beef prime steaks + beef sausages. After scouring the trademe recipe site last week, I have chosen your marinade recipe consisting pineheapple. The thing is, I don't have red wine. I do however, have prenzels red wine concentrate. Can I substitute it for that? Or would it be rather 'weak' ? Can you possibly suggest me a universal sauce for all those meats? I thought of buying a demiglaze and adding perhaps red wine concentrate + raspberry jam and simmering it down. But maybe its overkill as I don't really want to overpower the taste of the meat itself.

deus701, Oct 5, 1:17am
one last thing.. im also looking for an impromptu 'bain marie' to keep the meats warm. I have no success in figuring it out. I did get a instant bbq charcoal tray thingee from warehouse. My idea is to cook the meat to about 80% completion on the main and arranging the meats on the instant bbq tray to 'finish' cooking. I don't really have much in terms of equipment. I did think about covering the meats in aluminium foil and keeping them warm in my wall oven..but was afraid it might kill the 'bbq' taste.

deus701, Oct 5, 1:30am
recipe in question in #46 would be Baa-B-cued Lamb Im really so sorry about the mistake in my post Valentino.I really appreciate the advice you have given me. Thanks alot for your time.

valentino, Oct 5, 2:08am
deus701 Re your #46, that should work okay... I find that if one try out one's thoughts and check by personal taste as one goes then one is in a position to correct it. If you think it could overkill is a matter of personal taste buds. Your wine concentrate should be okay, just keep tasting it to suit, if you feel it is weak then add a little bit more or overkill, then add a bit more of the other ingredients to balance it. I don't use jam much at all, tend to favour using brown sugar as it gives that more stickability. To be continued..

valentino, Oct 5, 2:18am
When having meats cooked at 80 %.... is normally the best time to baste with any extra marinade whilst cooking.... Gives the best finish. Hence if one to do as you noted, I would still baste the meat then keep it warm via other means. It will not kill the BBQ taste but enhance it as long it does not get that direct oven heat so wrapping in foil is a good thought. Go for it. Cheers....

valentino, Oct 5, 2:20am
And please, don't worry about any errors.... we all do these, it is quite easily done. Davidt4, I think will be having a littlr giggle. Cheers.

wron, Oct 5, 3:48am
Hi Valentino I've just assembled my Broil KIng BBQ which comes with a battery rotisserie but with a plug hole for a mains adapter which they don't sell but they say can be bought from Harvey Norman. The firm, 4 Seasons, say the batteries (didn't come with any so I presume alkaline would be best - 2D size) last for quite a while. What are your experiences please? These bbq's are designed to self clean like those pyro electric ones - I'll be very interested to see how that feature works!

valentino, Oct 5, 4:15am
Hi Wron, Hmmm batteries are not my best thing... Anything with batteries preferred rechargeables and size 2d are quite big... and batteries do change as they are in use re power.. that is say after a wee period of time, their charge is decreased hence their power could be noticeably weaker as time goes by...perhaps to have a couple ready to replace just in case. If you can find yourself a power adapter then you will in the long term be better off. Interesting with that self cleaning part, be keen to know how it does work out, all the best in this area. Dick smiths also sell a variety of adapters, perhaps take the unit into their store and find out. Let us know how you get on. Cheers.

valentino, Oct 5, 4:17am
Oh, great that you have assembled it.... Did a quick look into their website to see what they are like and have.... Looks very good.

valentino, Oct 5, 4:19am
Now my mind has just clicked in a little further.. Try a direct approach to broilking.com website and see if one can buy an adapter direct from them. Cheers.

deus701, Oct 5, 4:20am
hi valentino, thanks for your advice. I've decided to scrap the sauce idea since Im unable to find the supplier. What do you think if I just reduce red wine, shallots, garlic in a pan, and simmer with beefstock... and towards the end, jus drop a knob of butter in it?

valentino, Oct 5, 4:33am
Shallots and garlic could cancel each other out... best to use shallots with ginger or garlic with ginger unless one is planning to have the shallots quite dominant then a little garlic should be okay. Why add butter at the end, normally it is used in the first instance like an oil... be better in the overall, also wine should be added after the shallots and whatever else have cooked a little, then add wine and simmer to reduce then any seasoning to suit taste. Oh, BTW, wine actually breaks down the oil or butter taste and gives a nice touch overall.Hopes this helps. Cheers.

valentino, Oct 5, 4:38am
Sorry, forgot about the beef stock....... Beef stock and wine goes great together and added at similar times... and when simmered to reduce for sauce to thicken is ideal, but please don't add butter at the end, butter will take away that nice finished sauce. Others may have different opinion on this but I do like a nice fresh tasting finish. That's just me perhaps.

deus701, Oct 5, 4:45am
wow, thanks alot valentino i didnt know garlic and shallots will cancel each other out. I thought shallots would add abit of sweetness, garlic for a little zing. Yes, I will leave the butter out..and save it for the potato puree. I thought the butter would give it a better 'mouthfeel'. What do you think if I added 1/4 tsp of cayenne pepper to the sauce?

valentino, Oct 5, 5:09am
Cayenne Pepper sounds okay... It is a matter of taste as one cooks.. Try it, we all learn by doing certain things or trying out ideas. Best way of knowledge. Cheers.