w4p2 0 #1 July 16, 2003 A few more days and it will be boating, hunting and skydiving for 6 weeks, meaning; that most of the time I will prepare food out either on BBQ or on open fire. For BBQ I ask your favorite recipe, I have few; but new and unusual ones would be nice to have. I will be cooking for gangs ranging from 2 to 15. As my own input I pass you the following, which is both simple and good variant of Brazilian BBQ: This can be done on open fire as well as on coals or BBQ. 1. A big chunk of good tender red meet (can also be game) is cut into three pieces and pieces are placed into rough salt for 20 min to 30 min. 2. Pieces are removed from the salt and excess salt is brushed away. 3. Pieces are placed on BBQ or on sticks facing the open fire but they are not rotated or moved. When the end of the meet facing the heat is done, you serve by cutting choice pieces (rare, medium or well done) and then you place the meet back to the heat the way it originally was. COMMENT: Sounds simple, but most good things are. The beauty of this arrangement is, that everyone gets his/hers meet just the way they like, The amount on one serving is not huge at one instant. The BBQ as a meal and social gathering can continue long long time. ENJOY: JL Quote Share this post Link to post Share on other sites narcimund 0 #2 July 16, 2003 I've made two dinners involving the grill this week. Both were spontaneous and original and unusual. Leg of lamb: Rub a butterflied leg of lamb well with a dry mixture of: Black pepper, sea salt, coriander, cloves, cumin, caramom, nutmeg, cassia, allspice, peppermint, and savory. Let sit for 8 hours. Start the grill with real mesquite charcoal (for god's sake don't use petroleum briquettes!). Add some wood. I used cherry wood. Saute a couple of onions with caraway and thyme on slightly higher than normal heat. We want a LITTLE browning as they soften. Add a head of cloves of garlic and 6 tomatoes and cook until saucy. Meanwhile grill the lamb. When the sauce is ready, add a big old pour of pomegranite syrup (from middle eastern shops) and another of saba (dried nebbiolo grape juice) from italian shops and a generous pour of GOOD olive oil. Blend until smooth. When the meat is well-blackened, slice thinly and place the slices gently in the sauce. Simmer without stirring for 10 minutes. (Don't stir or you'll knock off too much of the charred spice mixture.) You want the silky sauce to absorb into and soften the impact of the dry rub. Edited to add: Oh yes. I also topped the plated meat with deep fried whole sage leaves. I fried them in ghee which gives them a remarkable nutty flavor. I also drizzled the flavored, now-green ghee over the plates for richness and color. -- Grilled Bouillabaisse This was a fairly standard bouillabaisse with sauteed fennel, garlic, onions in a fish fumet/tomato/white wine/saffron broth. For added flavor I used star anise, black pepper, and several sprigs of fresh oregano. For seafood I used halibut cheeks, prawns, sea scallops, and snapper. The difference is I grilled the halibut, prawns, and scallops over a HOT smokey grill first. When everything was spotty with char, I slipped it into the soup and simmered for a few minutes, added a big splash of Pernod, then served. The smoked flavor and crusty texture transformed the soup into something showy and unusual. (Don't try to grill snapper. It will disintegrate. I just dropped it into the soup uncooked and let it cook there. Also, be careful to UNDERCOOK the grilled fish. You want the skins to char before cooking through if possible. Let the soup finish the meat.) First Class Citizen Twice Over Quote Share this post Link to post Share on other sites Casie 0 #3 July 16, 2003 I luv BBQ...hey, maybe that's why I live in TEXAS! Don't have recipe with me, will bring it tomorrow~Porn Kitty WARNING: Goldschlager causes extreme emotional outbursts! Quote Share this post Link to post Share on other sites TheAnvil 0 #4 July 16, 2003 Something EZ I do is marinate chicken breasts in Italian dressing for about 45 min-2 hrs then pat them dry. Then put on a dry rub, let it sit for about 15 min -30 min, then grill 'em. Or use a wet sauce. Quite tasty. Vinny the Anvil Post Traumatic Didn't Make The Lakers Syndrome is REAL JACKASS POWER!!!!!! Quote Share this post Link to post Share on other sites Snowbird 0 #5 July 17, 2003 Okay, I was gonna post something, but after reading that grilled lamb recipe, anything I make sounds WAY boring... Can you come cook for me? Please? Pretty please? Women and cats will do as they please, and men and dogs should relax and get used to the idea. -Robert A. Heinlein Quote Share this post Link to post Share on other sites mikkey 0 #6 July 17, 2003 QuoteI luv BBQ...hey, maybe that's why I live in TEXAS! Don't have recipe with me, will bring it tomorrow I luv BBQ too, hey, maybe that's why I live in Australia! And by the way that is a "Prawn" not a "Shrimp" we throw on the the BBQ......--------------------------------------------------------- When people look like ants - pull. When ants look like people - pray. Quote Share this post Link to post Share on other sites w4p2 0 #7 July 17, 2003 This thing is starting to cook, super, and tx for all Quote Share this post Link to post Share on other sites racer42 0 #8 July 17, 2003 Casie...the DZ is only 14 miles from Lockhart.THE BBQ capital of the western hemisphere. Smitty's is the place. Brisket beef shoulder. ribs homemade sausage cooked over post oak and pecan with a dry rub. 18 hours later perfection is achieved. No sauce required.L.A.S.T. #24 Co-Founder Biscuit Brothers Freefly Team Electric Toaster #3 Co-Founder Team Non Sequitor Co-Founder Team Happy Sock Quote Share this post Link to post Share on other sites lawrocket 3 #9 July 17, 2003 Beer brats: Purchase some bratwurst (must not be frozen), sauerkraut, rolls and fine ale. Do not use a cheap lager or pilsner. Must be a fine bitter ale, such as Sierra Nevada, Bass, or Firestone Double Barrel Ale (a great beer out of Buellton). Light the charcoal and wait until bricks are grey. Drink beer while waiting. Todd brats on grill. Drink more beer. Toss can of sauerkraut on grill to heat it. Drink more beer. Eat bratwurst with sauerkraut on good rolls. Drink more beer. Attempt to finish all unused beer. If you planned properly, this cannot be done. Take pictures. Blackmail friends. My wife is hotter than your wife. Quote Share this post Link to post Share on other sites Join the conversation You can post now and register later. 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narcimund 0 #2 July 16, 2003 I've made two dinners involving the grill this week. Both were spontaneous and original and unusual. Leg of lamb: Rub a butterflied leg of lamb well with a dry mixture of: Black pepper, sea salt, coriander, cloves, cumin, caramom, nutmeg, cassia, allspice, peppermint, and savory. Let sit for 8 hours. Start the grill with real mesquite charcoal (for god's sake don't use petroleum briquettes!). Add some wood. I used cherry wood. Saute a couple of onions with caraway and thyme on slightly higher than normal heat. We want a LITTLE browning as they soften. Add a head of cloves of garlic and 6 tomatoes and cook until saucy. Meanwhile grill the lamb. When the sauce is ready, add a big old pour of pomegranite syrup (from middle eastern shops) and another of saba (dried nebbiolo grape juice) from italian shops and a generous pour of GOOD olive oil. Blend until smooth. When the meat is well-blackened, slice thinly and place the slices gently in the sauce. Simmer without stirring for 10 minutes. (Don't stir or you'll knock off too much of the charred spice mixture.) You want the silky sauce to absorb into and soften the impact of the dry rub. Edited to add: Oh yes. I also topped the plated meat with deep fried whole sage leaves. I fried them in ghee which gives them a remarkable nutty flavor. I also drizzled the flavored, now-green ghee over the plates for richness and color. -- Grilled Bouillabaisse This was a fairly standard bouillabaisse with sauteed fennel, garlic, onions in a fish fumet/tomato/white wine/saffron broth. For added flavor I used star anise, black pepper, and several sprigs of fresh oregano. For seafood I used halibut cheeks, prawns, sea scallops, and snapper. The difference is I grilled the halibut, prawns, and scallops over a HOT smokey grill first. When everything was spotty with char, I slipped it into the soup and simmered for a few minutes, added a big splash of Pernod, then served. The smoked flavor and crusty texture transformed the soup into something showy and unusual. (Don't try to grill snapper. It will disintegrate. I just dropped it into the soup uncooked and let it cook there. Also, be careful to UNDERCOOK the grilled fish. You want the skins to char before cooking through if possible. Let the soup finish the meat.) First Class Citizen Twice Over Quote Share this post Link to post Share on other sites
Casie 0 #3 July 16, 2003 I luv BBQ...hey, maybe that's why I live in TEXAS! Don't have recipe with me, will bring it tomorrow~Porn Kitty WARNING: Goldschlager causes extreme emotional outbursts! Quote Share this post Link to post Share on other sites
TheAnvil 0 #4 July 16, 2003 Something EZ I do is marinate chicken breasts in Italian dressing for about 45 min-2 hrs then pat them dry. Then put on a dry rub, let it sit for about 15 min -30 min, then grill 'em. Or use a wet sauce. Quite tasty. Vinny the Anvil Post Traumatic Didn't Make The Lakers Syndrome is REAL JACKASS POWER!!!!!! Quote Share this post Link to post Share on other sites
Snowbird 0 #5 July 17, 2003 Okay, I was gonna post something, but after reading that grilled lamb recipe, anything I make sounds WAY boring... Can you come cook for me? Please? Pretty please? Women and cats will do as they please, and men and dogs should relax and get used to the idea. -Robert A. Heinlein Quote Share this post Link to post Share on other sites
mikkey 0 #6 July 17, 2003 QuoteI luv BBQ...hey, maybe that's why I live in TEXAS! Don't have recipe with me, will bring it tomorrow I luv BBQ too, hey, maybe that's why I live in Australia! And by the way that is a "Prawn" not a "Shrimp" we throw on the the BBQ......--------------------------------------------------------- When people look like ants - pull. When ants look like people - pray. Quote Share this post Link to post Share on other sites
w4p2 0 #7 July 17, 2003 This thing is starting to cook, super, and tx for all Quote Share this post Link to post Share on other sites racer42 0 #8 July 17, 2003 Casie...the DZ is only 14 miles from Lockhart.THE BBQ capital of the western hemisphere. Smitty's is the place. Brisket beef shoulder. ribs homemade sausage cooked over post oak and pecan with a dry rub. 18 hours later perfection is achieved. No sauce required.L.A.S.T. #24 Co-Founder Biscuit Brothers Freefly Team Electric Toaster #3 Co-Founder Team Non Sequitor Co-Founder Team Happy Sock Quote Share this post Link to post Share on other sites lawrocket 3 #9 July 17, 2003 Beer brats: Purchase some bratwurst (must not be frozen), sauerkraut, rolls and fine ale. Do not use a cheap lager or pilsner. Must be a fine bitter ale, such as Sierra Nevada, Bass, or Firestone Double Barrel Ale (a great beer out of Buellton). Light the charcoal and wait until bricks are grey. Drink beer while waiting. Todd brats on grill. Drink more beer. Toss can of sauerkraut on grill to heat it. Drink more beer. Eat bratwurst with sauerkraut on good rolls. Drink more beer. Attempt to finish all unused beer. If you planned properly, this cannot be done. Take pictures. Blackmail friends. My wife is hotter than your wife. Quote Share this post Link to post Share on other sites Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0
racer42 0 #8 July 17, 2003 Casie...the DZ is only 14 miles from Lockhart.THE BBQ capital of the western hemisphere. Smitty's is the place. Brisket beef shoulder. ribs homemade sausage cooked over post oak and pecan with a dry rub. 18 hours later perfection is achieved. No sauce required.L.A.S.T. #24 Co-Founder Biscuit Brothers Freefly Team Electric Toaster #3 Co-Founder Team Non Sequitor Co-Founder Team Happy Sock Quote Share this post Link to post Share on other sites
lawrocket 3 #9 July 17, 2003 Beer brats: Purchase some bratwurst (must not be frozen), sauerkraut, rolls and fine ale. Do not use a cheap lager or pilsner. Must be a fine bitter ale, such as Sierra Nevada, Bass, or Firestone Double Barrel Ale (a great beer out of Buellton). Light the charcoal and wait until bricks are grey. Drink beer while waiting. Todd brats on grill. Drink more beer. Toss can of sauerkraut on grill to heat it. Drink more beer. Eat bratwurst with sauerkraut on good rolls. Drink more beer. Attempt to finish all unused beer. If you planned properly, this cannot be done. Take pictures. Blackmail friends. My wife is hotter than your wife. Quote Share this post Link to post Share on other sites
