what is the wildest, most unique thing you have ever cooked over charcoal and how?

Answer 1

I actually watched a live octopus cooked over a charcoal grill! I used to live in Japan and at an open air resturant this guy reached into a tank pulled out a small squid/octopus, shoved a stick in what I assume was it's butt, and put it on the grill. It was weird and shocking to watch!

Answer 2

Flank steak, but it wasn't over the charcoal it was in the charcoal. Get a good hickory seasoned charcoal and put the meat right on the coals, it sounds crazy but it tastes incredible. Not the most wildest meal, but the method sure is different

Answer 3

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

http://fp.enter.net/~rburk/sauce-rub-mar...

Answer 4

Sky diving in Las Vegas. Oh my God you jogged my memory of that element....It became freakin' awesome in spite of the indisputable fact that it took distinctive skill to only do it...i became so scared yet happy I were given over it and went by potential of with it. no one will ever experience a hurry like that. you imagine you're gonna die the completed way down hahahaha i became praying lol.

Answer 5

Mashed up cockroach bodies in a turtle shell, hung from a branch, with some grubs added for substance. Hey, it was survival training and we were hungry!

Answer 6

I cooka bif stik ! It clazy ! I normal cooka squid, a eel, a pig heart, a dog. buta disa timea I cooka bif stik. My frens think ima clazy ! Now I ruv it ! I ruv lok an loll to !
One day I go America !

Answer 7

Elk Steaks..marinaded over night in Italian seasonings and white wine marinade....very tender!

Answer 8

I marinated a roast for two days~put on the grill~best roast ever

Answer 9

the wildest i cooked was wild pig, i marinate it with red wine and barbecued,yum

Answer 10

i make pizza on a weber a couple times a year....after coals are ready you push them to the outside and put pizza in the middle its very good