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BBQing...

  • 25-06-2002 5:25pm
    #1
    bonkey
    Registered Users, Registered Users 2 Posts: 15,443 ✭✭✭✭


    Just wondering if anyone has their own special BBQ recipes, or if its just "slap on the meat, and take it off when its done".

    I have a recipe for Chinese Red Roast pork fillet which I decided to cook on the BBQ last week. Fsck me but did that turn out well.

    Also, although very, very simple, I think home-made BBQed burgers are an absolute killer. Here's what I do :

    For 4 big burgers you need :

    400g - 500g of decent quality mince
    1 egg
    a large handful of breadcrumbs
    1 - 2 tsp Worcestershire sauce
    1/2 tsp tobasco
    2 tsp freshly crushed coriander seeds
    salt/pepper to taste.

    Mix all but the egg and breadcrumbs, and let sit in your fridge for an hour or two. THen mix in the egg and breadcrumbs.

    Knead together and turn into burgers.

    Now - normally, these get done on the griddle in the kitchen, but here's what I did...

    out to the reasonably hot BBQ. Seal one side of the burger. Turn, and place some streaky bacon on the side you've just sealed. If possible, raise your BBQ grill a few notches to effectively lower the heat you're sending to the burger. (If you have a gas BBQ, just turn it down).

    If you get your bacon thin enough, it will cook on top of the burger. If not, you may need to put it directly on the grill for a bit before putting on top of burger.

    For the last 3 mins of cooking, put a slice of Easi SIngle on teh bacon, so it starts to melt.

    Serve with bun, and your garnishes of choice (ketchup, mustard and gherkin for me please).

    BLoo0dy hell but does a nice slow BBQing add flavour to a burger....

    jc


Comments

  • #2
    cerebus
    Registered Users, Registered Users 2 Posts: 447 ✭✭cerebus


    Originally posted by bonkey
    Just wondering if anyone has their own special BBQ recipes, or if its just "slap on the meat, and take it off when its done".

    Have to agree on the burger front - can't beat them!

    Last Christmas I cooked our turkey on a charcoal Weber - a South African had shown us how to do it a couple of months previously (we were around his place for Thanksgiving) and it worked really well.

    It involved the 'indirect' barbeque method - you put a large drip tray under the grill, and form two lines of coals along the sides of this. The turkey sits over the drip tray, and cooks slowly with the lid on (I guess it took about 3.5 hours or so) - I think it acts like a convection oven. It was a reasonably large bird (close to 10Kg I think) so it was a bit of a tight squeeze to get it onto the grill but it worked out okay.

    Prep was pretty simple - just cleaned the bird out and put a couple of semi-cooked (quick microwave zapping) onions into the body cavity.

    We brushed it down with a mix of olive oil and spices every 20-30 minutes, and once it started to get brown you place bacon strips on the surface. Any drippings that ran off got caught in the drip tray.

    Probably the nicest turkey I've ever eaten (if I may say so myself) - tender, moist and with a lovely smoky/BBQ flavour. I'd recommend it!

    Only stressful part was the dinner with all my in-laws afterwards :)


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