Official BBQ thread (tips/advice/recipes)

Well since the weather has broken at last I thought I'd get an official BBQ threads going! I got mine out this afternoon so I thought on this thread we could share ideas and recipes we use to create the perfect 'al fresco dining' experience

Any wannabe Gordon Ramsays out there to get us started??

kebab recipe. done it for years. add chicken chunks to a mixture of garlic puree,coconut milk or double cream and lots of pataks tikka paste. marinade overnite and skewer with peppers and onion chunks. firkin luvvly. consume with copious amounts of cider. ohhh arrrrhhhhh.

ps. cook for 25 mins til no.juice from chicken.

kebab recipe. done it for years. add chicken chunks to a mixture of garlic puree,coconut milk or double cream and lots of pataks tikka paste. marinade overnite and skewer with peppers and onion chunks. firkin luvvly. consume with copious amounts of cider. ohhh arrrrhhhhh.

ps. cook for 25 mins til no.juice from chicken.

Nice disclaimer at the end there sounds lovely

ha ha. dont want you lot accusing a wurzel of mass food poisoning!!!

it is simple and very tasty. my kids love it. best to use metal skewers too as you can cram loads on

I always like to 'juicy up' my layered salad, I normally chop up some tomatoes off the vine with red onions into a bowl and put a generous splash of olive oil and balsamic vinegar, then throw the whole lot on top of the salad

Yum

Home made chicken kebabs with reggae reggae marinated sauce, Burgers and sausages with a freshly made salad.

Just had it!

Hate it when you think you've come up with a good thread idea and it flops like a piss heads erection!

Juicy lucies all day long

this is going to be another divide for us city fans. gas. charcoal.

Just load it with flesh loads of flesh, no veg

Don't start the fire with petrol

I cook on my BBQ about 4 times a week. Charcoal ones give a better taste but gas Webers are the way to go. You have more control over you cooking and to do a burger or a steak only takes a few minutes which, along with keeping the hood down, leads to a juicy bit of scran.

My main tip is to only turn your food once making sure the hood is down most of the time. This stops food drying out, burning and also being cooked unevenly.

I suggest buying a big chicken, a can of good pilsner. Open the can and shove it up the bird's arse (Ponty boys will know all about this) open end first. Cook for 45-55 minutes with the hood down. Beer can chicken delivers proper juice bird niceness.

PS. The best thing about mastering the BBQ is that your Mrs will be well proud. So proud that when you have people round, you get to stand with your mates by the BBQ all afternoon smoking and drinking while your Mrs and her mates make salads, spuds, dips and other wanky stuff. They set the table, clean up, wash up... all because you are a BBQ legend. Winning.

PS. The best thing about mastering the BBQ is that your Mrs will be well proud. So proud that when you have people round, you get to stand with your mates by the BBQ all afternoon smoking and drinking while your Mrs and her mates make salads, spuds, dips and other wanky stuff. They set the table, clean up, wash up... all because you are a BBQ legend. Winning.

This is so true!

You just don't get that proper BBQ aroma from a gas BBQ.
Charcoal is the best for me

Setting one up now. Definitely the weather for it!!

i used to have all day BBQ's in the garden, started doing a dish especially for the veggies who would come along ended up having to do load scoz everyone wanted one

stuffed peppers (any colour)
cut the top off and keep, deseed using a blunt spoon, take out the white pith, its bitter
once ready fill with a stuffing of either
cous cous and veggie cheese,
rice with peas n sweetcorn
basicaly anything you want with any pulse, like cous cous or rice, dont do pasta
or any of the above with mottzorellas of feta blue cheese the choices are as wide as your imagination

once stuffed pop the top back on it, brush with a olive oil fused with garlic, wrap in foil pop in the oven for half hour then onto the BBq when ready for a few minutes Still wrapped to give them the charcoal flavour n some dark tints to the flesh

I normally chop up some tomatoes off the vine with red onions into a bowl and put a generous splash of olive oil and balsamic vinegar

instead of putting on a salad throw in some Parma Ham / Salami and rocket and serve with rustic bread

Its what i am having for tea tonight

I normally chop up some tomatoes off the vine with red onions into a bowl and put a generous splash of olive oil and balsamic vinegar

instead of putting on a salad throw in some Parma Ham / Salami and rocket and serve with rustic bread

Its what i am having for tea tonight

Owwwff Polo, f**k it I might pop to Tesco in town and grab that stuff now....

I normally chop up some tomatoes off the vine with red onions into a bowl and put a generous splash of olive oil and balsamic vinegar

instead of putting on a salad throw in some Parma Ham / Salami and rocket and serve with rustic bread

Its what i am having for tea tonight

Owwwff Polo, f**k it I might pop to Tesco in town and grab that stuff now....

Must be eaten Al Fresco as well with wine or italian lager

I normally chop up some tomatoes off the vine with red onions into a bowl and put a generous splash of olive oil and balsamic vinegar

instead of putting on a salad throw in some Parma Ham / Salami and rocket and serve with rustic bread

Its what i am having for tea tonight

Polo, I'm on the case, will deffo be eaten 'al fresco' as ordered!

Quality Gav