What is your fave thing to BBQ.?

Question

Mine is big fat homemade burgers with nothing but seasoned with salt and pepper.

Made from chuck steak with a nice amount of fat.

Answer 1

my special thing...baby back ribs...you have to split them up to individual ribs with your favorite BBQ put them in the old time crock pot for maybe 5 or more hours...pour off all the grease before adding the BBQ store in the zip lock over night the fridge and take your time...cook them on the grill

Fabulous

Answer 2

Prawn wraps

6 Huge prawns (as big as you can find), raw
2 Yellow Peppers, sliced
Bunch of fresh Coriander
Lime Juice
12 Wraps


Wrap the pepper slices in tin foil and place on the BBQ until soft (you could fry these at home and finish them on the BBQ)

Place the prawns, on the the BBQ with the heads removed but the shells still on (make sure you buy them raw or they will go rubbery.)

In the meantime place the wraps on the BBQ a few at a time

Once the prawn shells have turned pink and the flesh is white remove from the heat and de-shell

Let people assemble their own wraps (if they are large enough you will want about half a prawn per wrap). Add a piece of pepper, a dollop of creme fraiche, some coriander and some lime juice.

It sounds complicated, but I've made this in the dark on a beach loads of times. The other day I couldn't get the jumbo prawns so I tried it with scallops in one of those disposable foil baking tins and it worked just as well

Answer 3

Beer Can Chicken Recipe courtesy Bob Blumer
Show: The Surreal Gourmet
Episode: Thrilling Grilling





Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer


1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.




**** Sometimes we make cornish game hens, and use tiny 8oz tomato juice cans to hold the beer. 240z cans work for a turkey, if your grill can handle the bird "standing".

Answer 4

Crock pots, ovens, liquid smoke? For BBQ? I'm feeling dizzy. I think I need to lay down.

Well my favorite thing to BBQ is a whole pork shoulder. Dry rubbed with my special cookoff blend and slow smoked over pecan, hickory and oak logs for 20 hours at 210 degrees.
The bone slides right out. Meat shreds just by looking at it.
Put a heap of the meat on a toasted kaiser with a little braised red cabbage and onions and dig in.

Oh kids, kids I can't tell you how good it is. Down here in TX I'm in the middle of brisket country but I make converts out of everyone that tries it.

Answer 5

Pork spare ribs. Marinaded in light soy sauce, garlic, ginger,five spice powder and maybe a touch of sesame oil. Pat dry and stick on the BBQ. Drizzle with a little honey during cooking. Serve with hoi sin dipping sauce.

Answer 6

LOBSTER TAILS... mmm the best for the bbq

This grilled lobster is perfect for any occasion. If you don't have a lot of experience grilling shellfish, then this recipe is for you.

INGREDIENTS:

6 lobster tails
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper

PREPARATION:

Preheat grill for medium-high heat. Cut lobster tails in half lengthise, exposing flesh.

Combine remaining ingredients in small mixing bowl. Brush mixture onto flesh side of lobster tails.

Place lobster onto grill and cook for 5-7 minutes, depending on the size of the lobster tail.

Make sure to turn once during cooking process. Remove from heat and serve.

Answer 7

********BBQ BRISKET
1 (4-6 lb.) beef brisket (fresh)
Celery salt
Garlic salt
Onion salt
Chili powder
1bottle Liquid Smoke
1 bottle BBQ sauce (optional)
Put brisket in 13"x9" baking pan (put in fat side up). Heavily season with above seasonings to cover top of meat. Pour Liquid Smoke around meat. Tightly cover with foil and bake at 275 degrees for 4 hours. Remove from oven and pour off drippings (there will be plenty). Pour BBQ sauce over top of meat and cover; return to oven for 1 hour more. Remove and slice thinly across meat. Super.

****************Oven Baked BBQ Ribs

Ribs of your choice

Pre heat oven to 325

Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey ½ to 1 cup
Cook 30 minutes and turn
Brush on Honey ½ to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice

Slice and serve….. Never no leftovers!

Answer 8

Chicken

Answer 9

Seal steak. I put a little Montreal steak seasoning on it and grill to medium rare. The occasional whale blubber is deliciuos too, if you can find it, but that calls for a lttile bit of cajun seasoning. i like Emeril's

Answer 10

Homemade burgers (lamb or beef, with chopped chillis and plenty of coriander leaves) and chilli lemon chicken.