thanks for that valentino after marinating the meat, is it better to brush some oil on the meat before throwing them on the bbq, or is it ok to put them straight on without any oil?
valentino,
Oct 5, 2:45pm
If the meat is marinated, no need to add any oil.. to the meat. Straight onto the BBQ. If doing small pieces, can be quite messy though on the grill or plate, a BBQ liner are great to counter this. With larger pieces, like a roast size, I normally do it on the rotisserie with a drip pan under it and then as it rotates, to brush or rebrush the marinade at various intervals. One thing that will be great to have though is a meat thermometer, one can get these from most hardware stores, about $4.00 upwards, very good. Mine is a $5 one that sits in my pocket, worth their weight in gold at times especially bigger chunks of meats. Cheers.
valentino,
Oct 5, 2:50pm
Oh, if no BBQ liner, then... use those disposable foil dishes... and better still, in woolworths for example, they sell baking trays with racks for just over twice the price of a foil tray, to me is far better buy as these are used all the time regardless how dirty it gets and the bonous are the rack or racks in them. One can do heaps of small pieces of meats, chicken that are marinated in these trays sitting on the grill only sections saving your cleaning of grill and hotplates. Cheers.
valentino,
Oct 5, 3:29pm
Hmmmm deus701, just noted, a Charcoal BBQ. If it is one of those circular types and you only have the wire circular grill rack to match then just do it straight up on the wire grill. The charcoal is great especially when the cooking process is underway and the juices keeps the coals spitting adding extra natural flavours, so with this, just straight on it and go for it. The wire rack cleans up nicely when washed like a normal baking dish when still warm but not hot. Cheers.
deus701,
Oct 6, 9:51pm
thanks alot for your tips and marinade recipe i..roasted the lamb instead but bbqed the beef. I did had a slight hiccup though.. the 3kg charcoal briquettes I got from warehouse could not even start!! After trying for 3 hours.. with my friend even drizzling petrol on them and setting it on fire. We did heat them up in a gas flame before..but still nothing. Thank god my other friends brought charcoal (wood type).
valentino,
Oct 6, 10:16pm
deus701, Please don't use petrol again, ever. !!!! It gives off the most foul odour and taste... just like the ole hangi, some used petrol and went through the food, total disaster. Best to get the right lighting fluid that is recommended by a number of BBq accessories resellers. That is a lot safer and mostlt ideal results. In the ole days, I use to create a big fire then when about halfway burnt, put some charcoal on, always turned out great. Cheers.
valentino,
Oct 6, 10:18pm
Oh, should had noted the right fire starters.... some are solid as well as liquid.
deus701,
Oct 6, 11:28pm
I used petrol as a last resort I oringinally layered the charcoal and paper like a lasagne, then lighting the 4 corners..no help. Tried zippo fluid, no help. Tried using that gel (from little cans the food industry used for their bain maries)..no help. What do you recommend for starting a charcoal bbq? Those white cube fire lights? And how should one dispose of the ashes? is it alright to chuck it at the back of my garden?
valentino,
Oct 6, 11:55pm
Best way to start a charcoal BBQ..... Have a good amount of very dry kindling wood. Srumch up some single half pages of newspaper into loose but nice balls, put these on a layer or 2 of dry newspaper, build a nice pyramid or tepee style above this with kindling wood, a few slightly bigger pieces on top is good as well, light the bottom newspaper and have a nice decent fire fully controlled, once the middle starts to cave in withthe burning and heat will start to kick in, add some charcoal, wait until this starts burning very good then start in portions of topping with more caharcoal, now the secret is once the first portion of charcoal is burning good, one then carefully mix it with the newer part and away one starts cooking.
valentino,
Oct 6, 11:56pm
Ashes as long as it has no real coal or coke in it can be great for the garden. Just make sure one does not burn any coal as coal really is. Cheers.
valentino,
Oct 7, 3:06pm
Oh, more onthat dry kindling wood.... It needs to be firstly "untreated", and native or fruit woods are great, e.g. Manuka, ti-tree, pohutukawa, cheery, plum, etc etc, using the smaller branches - twigs are best for a nice hint of natural wood flavours, otherwise just a good basic dry untreated woods. Treated woods have poison ot toxims in them, do not use these, not nice. Cheers.
valentino,
Oct 7, 3:08pm
And re ashes again.... need to include this bit. Sift through the cold ashes after the BBQ for good size not completely burnt pieces, these can be used for the next BBQ. Cheers.
valentino,
Oct 7, 5:51pm
Testing quote.. Hmmmmm, Tried it but came up in next post, then edit works okay and so does delete..... But don't know how quote works with referring to other posts though... Cheers BTW, this has been edited.
valentino,
Oct 7, 7:34pm
Recipe to try in the next month or so, looks great to try. Cheers.
Gremolata-Crumbed Roast Leg of Lamb
1.7kg leg of lamb, ¼ c lemon juice, 4 cloves garlic crushed, 5 large potatoes, 1 medium onion finely chopped, 2 celery stems finely chopped, 2 tbsp flour, ½ c dry red wine, 2 c beef stock, 2 sprigs fresh rosemary and 1 tbsp fresh flat-leaf parsley finely chopped.
For the gremolata; ½ c finely chopped fresh flat-leaf parsley finely chopped, 1 tbsp finely grated lemon rind, 2 cloves garlic crushed, ½ c stale breadcrumbs and 1 tbsp olive oil.
Combine lamb with juice and half of garlic in large bowl, cover and refrigerate 3 hours or overnight. Cut each potato into 8 wedges. Place undrained lamb in baking dish. Cook lamb in covered BBQ using indirect heat for 1 hour. Press gremolata (how to make follows) into lamb, cook covered for a further 30 minutes or until lamb is cooked as desired. Remove lamb and potato from baking dish, cover, keep warm. Cook onion, celery and remaining garlic in baking dish in covered BBQ, stirring until veges are soft. Stir in flour, cook stirring about 1 minute or until bubbling. Gradually stir in wine and stock, add rosemary, cook, stirring until gravy thickens. Strain gravy into medium jug. Serve lamb and wedges with gravy, sprinkle with parsley.
To make gremolata; combine ingredients in small bowl.
valentino,
Oct 7, 7:37pm
That last recipe, wanted to try this new layout thing of TM hence the addition of this recipe at this moment.
Very interesting especially number of letters etc now that one can put in plus pargraphing as such, yet still have it all to recheck if one missed something whilst writing this. Hmmm Cheers
valentino,
Oct 10, 1:46am
BBQ time again, wondering if anyone has any new recipes or ideas.
Cheers.
valentino,
Oct 10, 2:27am
Another must soon to try BBQ recipe...
Spinach and Fetta Damper ( a BBQ pull-apart-bread/scone like )
3 ½ cups self raising flour, 1 tsp salt, 2 tsp cracked black pepper, 1 tbsp sugar, 40g butter, 200g fetta cheese crumbled, 200g spinach leaves chopped finely, ½ c buttermilk, 1 c water approx.
Combine flour, salt, pepper and sugar in large bowl, rub in butter. Stir in cheese, spinach, buttermilk and enough water to make a soft sticky dough. Turn dough onto floured surface, knead until just smooth. Divide dough in half. Press each half into a 10cm round, cut a cross in dough about 1cm deep. Place in greased disposable baking dish or an ovenproof dish. Brush with a little extra buttermilk, then sift a little extra flour over dough. Cook in covered BBQ using indirect heat following manufacturer’s instructions for about 40 minutes or until cooked.
Hmmm, sounds nice to try or if someone else like to, then great and please let us know.
Cheers.
wron,
Oct 10, 3:58am
Yes, almost time to take the cover off, check the gas, get rid of any hibernating insects ....
valentino,
Oct 13, 5:08pm
Last evening had another gathering, this time to farewell an International Student and also that it was her birthday in 2 days time.
End up doing 24 hamburgers that each one did their own filling with items given......
Firstly, the patties....
1.5 kg prime beef mince, 500 grams sausage meat, 400 grams middle bacon chopped medium to fine, 400 ham pieces chopped as per bacon, 2 large onions finely chopped, 1 1/2 tbsp mixed herbs, 3 eggs, Salt & black pepper.
Mixed all together, I have a large Tupperware cake cover-lid that used to mix (this is about 30 years old but still used a lot).
On a serving table, had the following;
Bowl of finely cut lettuce, Whole tomatoes for each to cut themselves, Another tupperware container specifically used for and included fresh sliced beetroot, Cheese slices, salt & pepper, tomato sauce, Mayonaise, Dijon Mustard in a squeezy bottle.
Also had some eggs next to the side burner.
Now using a patty maker, made 24 patties of various sizes from 3/8 inch to 5/8 - 3/4 thick, using a plunger inside an outer and pushing patties through then giving an extra spreading twist to slightly enlarge further ( allows good space for filling ). Did them in batches to suit as one cooking on BBQ, then when the first batch were done, placed in a dish to keep warm on the upper rack. Continued doing the next lot of patties.
When ready for guests to start, put a non stick pan on side burner, started cooking eggs.
Now we always start with the kiddies then older ones then adults.
Each one did their own filling and this alone was very interesting.
In the end all was demolished except that one still had quite a bit of patty mixture left.
Placed this into a baking dish and cooked in BBQ, cover closed for about an hour.
Love this cold the next evening like tonight.
Oh, BTW, some had two burgers.....
Cheers.
valentino,
Oct 14, 4:15pm
Just to note that the one that was cooked in the dish was lovely.
Did not bother heating it up.
Sliced nicely cold and thoroughly enjoyed.
Cheers.
valentino,
Oct 27, 9:59pm
Bumping for kiwigoldie to peruse...
Cheers.
valentino,
Nov 1, 12:57am
Bumping this for a couple of thoughts re Potato BBQ, check one or two other recipes as they have potatoes included.... Hmmmm
Also the time for BBQ, so any more ideas.
Cheers.
wron,
Nov 1, 3:44am
Good on you Valentino - the cover's still on mine, but not for long! Come on folks - get posting!
valentino,
Nov 14, 5:39pm
Did this last night and it was devine...
Used a piece of Scotch Pork fillet( in this case about 3.4 kilo , 1 and half pieces but made equal 2 sections to go over burners 2 and 5 ) from the butcher in the village shops in Mt Albert near the BP...... Priced at $12.99 kilo, very nice 95% fat free too.
I used cotton string to secure the piece in a circular shape on the rod.
Plus a tray of veges in herbs on the middle hotplate and no burners on this.
Honey Glazed Pork
Serves 4-6 700g boneless pork sirloin. Marinade: 1/4 cup honey, 2 teaspoons white vinegar, 1 teaspoon fish sauce, 1/4 teaspoon salt, 1 teaspoon Chinese five spice powder, 1/2 teaspoon ground cloves and 1 teaspoon chopped fresh ginger. Combine all marinade ingredients. Add pork and marinate for 30 minutes prior to cooking. Set up rotisserie according to instructions. Pre-heat barbecue to 200 degrees celsius using burners 2 and 5 (6 burner) or 1 and 4 (4 burner). Using a knife, make a tunnel through meat to allow the rotisserie rod to go through. ( In my case of the fillet, cut across the length of fillet to middle then wrapped around rod and cotton tied it). Thread meat onto rod and secure with prongs if required. Close hood and begin cooking. Baste regularly with marinade and check after 45 minutes. Continue cooking for a further 15 minutes and remove when juices run clear.
valentino,
Nov 14, 5:44pm
Oh, one also made up some fresh basic Apple sauce to go with the above as one loves apple sauce a lot so great excuse to do some on this ocassion and did this on the side burner....
Then later did some baby peas to go with above dish.
Cheers.
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