What is your favourite thing to Barbeque..?

Question

I personally like a good Rib Eye Steak (Salt and Pepper), with some Potatoe salad and some fresh Greens.

Being watching dumb and dumber have you marcus?

Answer 1

Um, bone-in, skin-on chicken breast smothered in BBQ sauce. With the skin just beginning to crisp!

Second would be steak with a side of hash browns!

Answer 2

That would depend on who I am BBQ'ing for if the wife and me a filet mignon plain. When there are crowds I like to start with corn soaked in sugar water with the husks on for that additional sweetness, the as the hamburger is marinating (only use the 93% good stuff) with Jack Daniels number 7 and some bratwuerst soaking in beer then is time to hit the grill. Low heat so everything cooks evenly For the corn we take an old coffee can fill about 2/3 with water then melt 1/2 lb of butter on top dunk you corn and it is buttered. Beer on the side of course and everyone is happy

Answer 3

Caribbean Chicken with salsa
Serves 4
Prep: 25 mins
Cook: 8 mins
Cals per Serving: 203
Fat per: 3g
Flesh of 1 small mango, peeled and chopped
½ small red onion, peeled and chopped
2 tbsp olive oil
Finely grated zest and juice of ½ lime
2 tbsp fresh coriander, chopped
1 small red chilli, finely chopped
4 150g/5oz chicken breast fillets
1 tbsp Caribbean seasoning
Lime wedges, chargrilled corn, beans and mangetout to serve
1 To make the salsa, mix together the mango, onion, 1 tbsp of the oil, the lime juice and zest, coriander and chilli.
Season to taste and set aside.
2 Flatten the chicken breasts slightly by placing them between two sheet of cling film and bashing with a rolling pin.
3 preheat the griddle pan over a medium heat. Rub the chicken breasts with the seasoning, then brush lightly with the remaining oil.
Place on the griddle pan. Cook for 8 mins, turning once, until lightly charred on both sides and cooked through. Transfer to warmed plates and top with spoonfuls of the salsa.
Serve with lime wedges for squeezing, chargrilled corn, beans and mangetout.
Out of Bella cook book
We used Schwartz Jamaican jerk or Dunn’s River Caribbean everyday seasoning.

If you have a gas ring on your barb, try


Potato curry

8 tablespoons corn, groundnut oil

2 tablespoon fenugreek seeds

4 garlic cloves, chopped

4 tablespoons mild or hot curry power, to taste.

4 ib potatoes, peeled and cut into 1cm (1/2 - inch ) cubes

16 fl oz water

salt

Heat the oil in a frying pan that has a lid and add the fenugreek seeds, and the garlic.

Fry gently over a moderate heat until the garlic is browned.
Lift out the garlic and fenugreek with a slotted spoon and discard.

Add the curry power to the frying pan and cook, stirring with a wooden spoon, for 3-4 minutes.

Add the potatoes, water and salt.

Cover and simmer for about 20 minutes, until the potatoes are tender.

If the potatoes seem to be drying out during cooking, add a little hot water, although the finished dish should be quite dry.

Answer 4

Chicken with the skin on a charcoal grill. Occasionally spray it with a oil and vinegar mixture. The oil keeps the meat moist, but the vinegar tenderizes it. Once it's almost all the way cooked, sprinkle dry seasoning. Then leave it on the grill until the skin crisps up! Mmmmmmm, I'm hungry now.

Answer 5

Amy Whinehouse

Answer 6

A boned butterflied leg of lamb, marinaded with garlic, lemon juice & herbs. Blackened on the outside and pink & juicy on the inside; slices of aubergines, red peppers and chunks of courgette....I wish this rain would stop...

Answer 7

Pork spare ribs, marinaded in honey, soy sauce, grated ginger and garlic with a good pinch of five spice powder. Serve with hoi sin sauce.

Answer 8

I grill the steaks and make real Mexican tacos ,with fresh salsa,corn on the cob yummm

Answer 9

When it's the longest day of the year(summer soliste,I think)our neighbour and i usually have a 24 hour bbq.We'll have breakfast,lunch and dinner,if it cooks we'll bbq it,mixed with a lot of alcohol.

Answer 10

I would have to say, Delmonico Steak, and Big Portebello Mushrroms