Cinnamon Posted May 28, 2010 Share Posted May 28, 2010 the common theme is that some prior thought and preparation actually does take place. I read that as prior thought & perspiration Quote Link to comment Share on other sites More sharing options...
kinsk Posted May 28, 2010 Share Posted May 28, 2010 and some whole fish (sardines??) I always love the idea of bbq'd sardined but then I find you get a huge reality check with all the tiny bones, they taste fantastic but you really have to earn those little bits of gorgeous fish! Another lovely bbq side is cannellini beans - Fry 1 chopped red onion and 4 cloves of chopped garlic in some olive oil (not too high heat) then add about 1kg of peeled, deseeded chopped tomatoes (trust me it's worth the effort) cook until the juice has evaporated, stir in 2 tins of drained and rinsed cannellini beans (try to pick out the skins that have come off but don't get too obsessed) and stir in a handfull of chopped fresh sage leaves, season and cook for about 15-20 mins. Take off the heat and stir in a good glug of decent oilve oil. This is best served at room temp so ideal to do in advance, it's great just plonked on the side or mushed onto bread. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted May 28, 2010 Share Posted May 28, 2010 the common theme is that some prior thought and preparation actually does take place. I read that as prior thought & perspiration No sweat, Sarah.... Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted May 28, 2010 Author Share Posted May 28, 2010 @ kinsk I found Mackerel better on the grill than Sardines, less 'wire work'.. As we are all such BBQ saints on here we clearly need to spread the word of Quality Outdoor Grilling Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted May 28, 2010 Share Posted May 28, 2010 @ kinsk I found Mackerel better on the grill than Sardines, less 'wire work'.. As we are all such BBQ saints on here we clearly need to spread the word of Quality Outdoor Grilling Either that or learn to enjoy a can of wife-beater and a charred gristleburger inna bun. My, my, such difficult choices on a Friday afternoon..... Quote Link to comment Share on other sites More sharing options...
C&T Posted May 28, 2010 Share Posted May 28, 2010 Either that or learn to enjoy a can of wife-beater and a charred gristleburger inna bun. My, my, such difficult choices on a Friday afternoon..... (((shudder))) Quote Link to comment Share on other sites More sharing options...
Snowy Posted May 28, 2010 Share Posted May 28, 2010 @ kinsk I found Mackerel better on the grill than Sardines, less 'wire work'.. As we are all such BBQ saints on here we clearly need to spread the word of Quality Outdoor Grilling OH hogs the barby and I do the 'extras' in the kitchen But at least he is open to (some) suggestions, so I am here to spread the word to him. Have to do it slowly and carefully though, and make sure I have prechilled his beer Quote Link to comment Share on other sites More sharing options...
Seagazer Posted May 29, 2010 Share Posted May 29, 2010 My OH is of the opinion that people just want to eat burgers and sausages (good ones) at BBQs. I've tried to convince him otherwise! We always have lots of salady things, rice and pasta etc. My brother does a really nice dish, salmon in a parcel with chilli, lemongrass and a splash of wine. Very tasty. I think next time we have a bbq I'm going to insist on NO burgers and sausages and make him try a bit harder. Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted May 29, 2010 Author Share Posted May 29, 2010 I think the bbq's in my house are different because its the cook of the house that does them (me!). I've never understood why non-cooking men insist on monopolising the grill, while their wives toil indoors in the heat making a million unappreciated salads Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted May 29, 2010 Share Posted May 29, 2010 Its the whole 'I am Man,this is Fire' thing,isn't it? Personally,I have to force mine to cook on the BBQ...he would rather be sitting & drinking while someone else does all the work (again!) Quote Link to comment Share on other sites More sharing options...
Seagazer Posted May 29, 2010 Share Posted May 29, 2010 To be fair I've never remotely been interested in using the bbq so it suits me fine. My OH quite likes cooking and always cooks christmas dinner (I help, I peel veg and make the bread sauce and desserts ) so I'm not going to complain too much. I just wish he'd realise that there is more to a bbq than just sausages and burgers. His mum always moans when she comes round too. Quote Link to comment Share on other sites More sharing options...
Snowy Posted May 29, 2010 Share Posted May 29, 2010 Have to admit mine is pretty good with it and cooks whatever I prepare. Not necessarily very adventurous, as long as it's good quality - we do both love barbied fish though. Yesterday though he was planning on cooking on it when he got in from work at 6.30, so I thought I would get it all ready for cooking. Surprised myself by getting it lit and most of the cooking done and ready to serve just as he walked through the door. He appreciated it but I think he felt a bit deprived as he still had a poke about on the grill I finished off with bananas stuffed with chocolate and drizzled with butterscotch liqueur, wrapped in foil. Eaten out of the foil with a dollop of fresh cream. Yum! Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted May 29, 2010 Author Share Posted May 29, 2010 Have to admit mine is pretty good with it and cooks whatever I prepare. Not necessarily very adventurous, as long as it's good quality - we do both love barbied fish though. Yesterday though he was planning on cooking on it when he got in from work at 6.30, so I thought I would get it all ready for cooking. Surprised myself by getting it lit and most of the cooking done and ready to serve just as he walked through the door. He appreciated it but I think he felt a bit deprived as he still had a poke about on the grill I finished off with bananas stuffed with chocolate and drizzled with butterscotch liqueur, wrapped in foil. Eaten out of the foil with a dollop of fresh cream. Yum! ta-daaaaaahh! Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted June 1, 2010 Author Share Posted June 1, 2010 Yesterday's revelation- a whole beef fillet seared at a high temp all around then cooked on a low heat with the lid down. Sat back an enjoyed the company while the beef turned into a scrumptious medium rare hunk of gorgeousness, sliced thickly and served with crusty bread and salad. This time of year is so much worse for my waistline than the festive season! Quote Link to comment Share on other sites More sharing options...
Laura & CTB Posted June 3, 2010 Share Posted June 3, 2010 Beef sounds lovely, must try that. I love bbq but spend ages in the kitchen first messing with rubs and marinades - scrummy Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 3, 2010 Share Posted June 3, 2010 There are some lovely ideas here. I love kebabs on the BBQ chunks of beef with big hunks of onion, mushrooms and peppers. BBQ'd peppers are I also love the kofta type of kebab made with lamb mince and loads of herbs and spices. I have gradually converted my man to things other than sausages and burgers, but he now thinks that he can have everything in one go and therefore cooks far too much. Quote Link to comment Share on other sites More sharing options...
Seagazer Posted June 3, 2010 Share Posted June 3, 2010 Wish me luck, we've got some friends coming over at the end of the month, beginning of next month if they can all actually decide on a date! I've got to persuade him to try and cook some different food. I'm going to get my Ainsley BBQ book out to see if I can get him inspired. Quote Link to comment Share on other sites More sharing options...
Daphne Posted June 4, 2010 Share Posted June 4, 2010 and the plot thickens....OH has just come back from a bushcraft experience with a new way to make fire using some flint thing! He has demanded a barbie in order to show off Quote Link to comment Share on other sites More sharing options...
Daphne Posted June 5, 2010 Share Posted June 5, 2010 We had our barbie after a very lengthy demonstration of lighting a piece of birchbark with this flint thing. If we were really in the wild we might have died from cold and hunger Tonight OH is going to show me Ray Mears' way of lighting a match..... Yesterday we had boned out chicken thighs in portugeuse marinade (chili, pimenton, garlic and lemon juice), new pots and salad with lots of herbs in it, and today its going to be salmon with fennel/lemon and something inventive (!) with a ton of aubergine I've just discovered lurking (any ideas, can't get past grilling it for a smoky taste and then mixing it with garlic and oil), with cous cous. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 5, 2010 Share Posted June 5, 2010 You can make a divine dip called Baba Ganouch (*sp) from Aubergine.......LINKY THINGY Lots of amazing sounding recipes HERE Quote Link to comment Share on other sites More sharing options...
Seagazer Posted June 6, 2010 Share Posted June 6, 2010 Thanks for that Cinnamon - has some interesting looking recipes. Quote Link to comment Share on other sites More sharing options...
Lydia Posted June 7, 2010 Share Posted June 7, 2010 Yesterday's revelation- a whole beef fillet seared at a high temp all around then cooked on a low heat with the lid down. Sat back an enjoyed the company while the beef turned into a scrumptious medium rare hunk of gorgeousness, sliced thickly and served with crusty bread and salad. Thank you, thank you for this idea. It was devine! And the best bit is we have scrummy leftovers to last us all week Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted July 20, 2010 Author Share Posted July 20, 2010 OOOhhhhh, gotta try this one guys... Take a whole chicken, cut down one side of breastbone with sharp knife or cleaver, then open out the bird and flatten it out. Rub skin with season-all and oil, fill cavity with garlic and fresh herbs, cook on very low heat (I use top level of my grill) for about an hour and a half. Place in centre of table and pull apart like crispy duck. S'lovely! Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted July 20, 2010 Share Posted July 20, 2010 I'm going to a bbq this weekend and will be the only veggie there. I don't usually take food to communal bbqs (non family ones at least) because I'm not a big fan of my veggie food being shunted around in the meat fat. I'm quite happy to content myself with the salads and sides. I won't bore you with the details of this particular bbq, but I will need to take something cook-able this time so I'm looking for some ideas for things I can take in foil to pop on the barbie to make life easier all round. I don't eat mushrooms so the usual option of a stuffed mushroom is a non starter, but I wondered about slices of aubergine layered with mozzarella and basil leaves - not sure how well that would work in a foil parcel? Any other creative suggestions would be most welcome! Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 20, 2010 Share Posted July 20, 2010 I usually take a pre-cooked corn on the cob - dots of butter and any herbs....usually thyme. I have that and all the salads. Quote Link to comment Share on other sites More sharing options...
