Barbecue food?!
What is your favorite barbecue food (meat or veggie)?.
Chips/fries or salad doesn't count. It has to be cooked on the grill.
Answers: Inspired by another question;
What is your favorite barbecue food (meat or veggie)?.
Chips/fries or salad doesn't count. It has to be cooked on the grill.
chicken breasts marinaded in runny honey,spicy paprika,garlic and spring onions(scallions)its an absolute taste fest in your mouth!!!bring on the summer i say!! what's your fave dish?
STEAK that has been marinated in bbq sauce! YUMM!!
beef-ka-bobs with zuccini, mushrooms, yellow and red pepper, and sweet onion chunks. Marinated in Montreal Steak seasoning with oil and vinegar and grilled to perfection! MMMMM
Favourite bbq meat......steak
Favourite bbq veg.........asparagus and cauliflower.
chicken please..
Pork baby back ribs & Shrimp Scampi Kabobs, & Polish/German sausages, and red onions, corn on the cob and sliced zucchini, potatoes, mushrooms, vidalia onions.
Mmmm Pork ribs coated in a sweet tomato based sauce, I like a sauce with ab bit of molasses yum! I also love Pulled Pork BBQ, North Carolina style, this is a vinegar based sauce. tangy
Me eat 10 large barbaque ribs with barbaque souce and then me tell me husbend to go buy me 3 bottles of diet coak and me drink up. He ask if he can eat some but me bump him with my but and he fly out of door and then me eat and release gass and watch the tv
REAL KEBABS!
The Kebabs thrown at us in the Sultan Kebaberies around the UK are over-complicated imitations of a wonderfully simple Turkish Dish.
A true Shish Kebab does not have any veggies on the skewer. It gets a unique flavouring from the coating, applied to prevent burning. That coating, believe it or not, is Saltpetre!
The meat should be cut into uniform chunks of lean meat. The chunks should be interspersed with slivers of fat. The skewer of meat is then rolled in a dish of Saltpetre.
The Kebab is then cooked over very hot charcoal. The Kebab, during cooking, should spit fat copiously, causing the Barby to flare and produce large amounts of smoke and steam. This will burn off the the Saltpetre and fat.
The cue, that the Shish is ready, is when you can flick large amounts of fluid off the skewer into the Barby!
Pre-prepare the Pitta by lightly toasting over the Barby. Slice it along one edge, forming a pocket, into which you place one, or two skewers of Shish. Fill the Pitta with finely sliced white cabbage, garnished with sliced onion and tomato.
And that it that!.......... No burnt bits of veggies and no sauce!!!!
AND UTTERLY EATABLE!
Wash it down with Turkish coffee and iced water.......... A great breakfast for the hangover!.........
The meat may be mutton, goat, beef, or pork. Maw's preference is for the pork, which barbies very succulently.
Southern-Style Pulled Pork
DRY RUB:
2 tablespoon hot paprika (or 2 tablespoons mild paprika + 1/8 teaspoon cayenne pepper)
2 teaspoons light brown sugar
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
8 pounds pork roast (I prefer loin roast, but any will do) scored in a 1/2 to 3/4 inch criss-cross pattern
BBQ SAUCE
2 cups cider vinegar
1 1/2 cups water
1 cup tomato sauce
2 tablespoons yellow prepared mustard
1/4 cup firmly packed brown sugar (or ? cup table sugar + 1 tablespoon molasses)
1 tablespoon salt, or to taste
1 tablespoon crushed red pepper flakes
1 – 2 teaspoons ground black pepper
hickory wood chips
DIRECTIONS:
1. In a small bowl, mix paprika, light brown sugar, celery salt, garlic powder, dry mustard, ground black pepper and onion powder. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
2. Prepare a grill for INDIRECT heat.
3. Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
4. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
5. In a medium bowl, whisk together cider vinegar, water, tomato sauce, yellow mustard, brown sugar, salt, red pepper flakes, and black pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and BBQ sauce in a large roasting pan, and stir to coat pork. Reheat if necessary and serve immediately, or cover and keep warm on the grill for up to one hour until serving.
chicken with a nice bed of lettuce on the left and a beautiful baked potato on the right with drizzled cheese and bacon bits with sour cream. the baby back ribs are finger licken good