BBQ Recipes.... including 245sam Meatball

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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 23, 8:44am
To wron re #20. Have a look at the following link in between braclets in full re pizzas, comments given so far. Cheers.(http://trademecooks.net.nz/viewtopic.php!f=35&t=775&st=0&sk=t&sd=a&start=10). Oh need to go to the bottom part of page and is on page 2 in the "Hooded BBq Recipe" Topic.

wron, Sep 23, 11:16am
Many thanks Valentino! Yes will get cracking with assembly - hope it's not too complicated!

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, 10:29pm
#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.

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, 12:03am
#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.

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.