This is the vege one that one did.... added a little fresh fennel from my garden as well, lightly sprinkled on top.
Garlic and Rosemary Vegetables
About 1.2 kg pumpkin cut into serving portion sizes, 1.5 kg baby potatoes washed, 800g spring onions trimmed, 8 peeled cloves garlic, 1/3 c olive oil and ¼ c fresh rosemary leaves.
Combine pumpkin, potatoes, onion, garlic, oil and half of rosemary in baking dish. Cook in covered BBQ using indirect heat for about 1 ½ hours or until veges are browned and tender, stirring occasionally during cooking. Serve veges sprinkled with remaining rosemary.
valentino,
Dec 1, 8:43pm
Wondering if anyone has done anything special on their BBQ recently or have tried another rotisserried item...
Cheers.
valentino,
Dec 9, 2:19pm
Bumping this for the time of year ....
wron,
Jan 2, 5:52pm
Popping this up so it is close to the BBQ pizza thread.
valentino,
Jan 20, 9:04pm
Gosh, have been a little lax lately on this but since my last posting, have repeated the Topside BBq, the hamburger BBQ and a view basic others.
That Pork one was a humdinger, really went lovely, quite a supremo dish.
At Christmas along with the ham, one did 4 size 9 chickens with a mixture of fresh from the garden, lemon thyme-dill-oregano-rosemary and a couple of slices of lemon inside them, then some butter rubbed under the skin throughout, tied the legs and wings with cotton string and rotisserried over 2 and 5 burners on at medium heat for a little over an hour but prior to placing the rotisserie chickens had in a metal tray-dish on the hot plate in the middle some veges, potatoes, pumpkin with skin on, kumara, and the odd whole carrot (mainly to see how the carrot went).
But firstly into the tray was 1 cup of water then the veges, drizzled oil over veges, sprinkled with some salt and a few pieces of fresh fennel. This was cooking in BBQ about 30 minutes before the rotisserie.
All came out lovely. The chicken fell apart, very moist (water in dish did this), no use of knife, and the veges were supreme.
I did this again the other day with the Topside one again, my daughter of 35 years plus had never like pumpkin, she grows it at home for her family, told her to sample it as everyone else was applauding it, she took a bite, had some more, commented that this is the first time she liked pumpkin, requested how one did it and will do it at home in the oven (fingers crossed), she wanted a little bit more and Me plus one other willingly gave her some of our portion. Yep, tears came to our eyes with joy, she has had so much problems mainly with the right nutrition all through her life.
Just felt needed to share this as there may be others of similar.
Cheers.
valentino,
Jan 20, 9:23pm
Oh, a very timely ***WARNING***
When using a Hooded BBQ, please ensure that it is at least some distance away from the house or buildings or even vehicles.
Last week, someone cracked the glass on the window section of their Ranch slider, a full length one about 1800 high by about 1100 wide.
Apparently, the bbq was a little too close.
Good news is that it is covered by insurance but all the same, is very dangerous especially if it crashes onto children, animals etc etc.
Cheers.
Oh, by the way, one also has done the smoked fish a couple of more times, getting better each time and now is spot on.
ruby19,
Jan 20, 9:25pm
Try these they are amazing.I have made a batch up and popped a couple in the freezer. (will see how they work after being frozen this weekend) Gozleme spinach & feta, 8g sachet instant dried yeast pinch of salt 1 teaspoon caster sugar 3 cups plain flour 1/3 cup olive oil (see tip) 100g baby spinach 200g feta cheese, crumbled lemon wedges, to serve Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface. Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size. Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal. Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.
valentino,
Jan 20, 9:57pm
ruby19,
Looks something definately worthy to try. esp with yeast type of recipe given.
Thank you.
ruby19,
Jan 20, 10:02pm
Forgot to mention I jazz my spinach up a bit by adding sauted onion and garlic, a little cumin & coriander plus salt & pepper.I suppose you could fill them with anything.
valentino,
Jan 20, 11:04pm
That's interesting to know, especially what one does in a variation.
Often wondered about other veges as well.
Cheers.
valentino,
Jan 24, 7:45pm
Bumping for towers66 to peruse.
Noted rolled beef, Recipe of Topside with it's glaze would be something one could do but using rolled beef.
Perhaps unravel the roll and put in some nice fresh sprigs of herbs then re-roll and tie with some cotton string onto the rotisserie rod along with the prongs on the end. Preferably in 2 pieces with each piece at each end of the BBQ allowing room for something else to be cooked in the middle on the hotplate or grill like a butterflied lamb or chickens or a tray of veges as noted above.
Cheers.
valentino,
Aug 9, 11:33pm
Bumping for ani4abuy to peruse.
valentino,
Sep 9, 10:39pm
with red sauce recipe. Have added a number of new recipes in the trademecooks website and also the above recipe as my son used it but he added an extra half measure of the sauce and had spaghetti to go with it, it was very nice.
Now still looking for more special BBQ recipes but please feel free to browse what has been added etc etc and give some feedback.Am looking to fine tune it in time. Cheers to everyone.
valentino,
Sep 10, 8:27pm
Oh, that link in full . (http://trademecooks.net.nz/viewforum.php!f=35)Just copy the link, paste into your address bar on your web browser and press enter. Once there, one can save it (if one wished to) as a favourite, by adding to Favourites that is next to the Tools in your web browser. Cheers.
valentino,
Sep 17, 4:02pm
Was wondering wether to start another thread re BBQ recipes, what has one done very recently. Last weekend, my son help with my rubbish and then I put on the BBQ the following recipe. Prior to it, discussed wether topside as one knows can be cooked and be dry or Bolar has one had both in the freezer, oh, Highland Beef by the way. As it turned out, put both on. Upon carving after a resting time, called my son in to sample a little of both prior to serving, He noted one was slightly better than the other in overal taste, texture, moisture etc. and that bit was the Topside, he was totally surprised how good it turned out. So here goes and enjoy this beauty. this summer.
valentino,
Sep 17, 4:13pm
And a wee hint if one has a Battery Powered unit on the rotisserie. I love direct power, that is the one that plugs into main power supply. I also had this battery unit and this is what one did. One had (keep all the old Mobile phone chargers, deleted models that is) one of Nokia's old phone charger and it had an output of 3.7 v, that is point 7 over 3v as two batteries is 3v. Anyway, cut a block of wood to fit where batteries normal goes, staple the bared wires of charger on one end of wood to make contact with uniy terminals then inserted into unit. Plugged it in, die the above recipe, no problems, asa noted one also have a main power one but thought I try this. Cheers.
valentino,
Sep 17, 4:31pm
With the above recipe, one also added to the BBQ the following recipe. But I cut and extra cuts like a asterick look cuts down about 1/3 then pushed the sharp end of knife into the middle, wrapped in foil and placed on the surface of grill. Then upon serving, each one of us put a little left over garlic butter (did Garlic Bread as well) into the potatoes. Was lovely.
darlingmole,
Sep 17, 5:16pm
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, 5:21pm
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, 6:02pm
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, 6:14pm
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 20, 9:02pm
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 20, 9:09pm
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 20, 9:16pm
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 20, 9:21pm
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.
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