As the title says, has anyone got any belters? I’ve got a fairly solid repoertoire of recipes beyond the usual boring sausages/burgers but always looking to expand.

Here’s a simple baste for corn on the cobs to get started:

Melt 100g butter in a frying pan, heat until bubbling then turn down until it starts to brown and go nutty. Let it cool, then mix in a bowl with 50ml runny honey and a few splashes of bourbon. Once cooled completely it should be nice and thick for basting on your corns as they cook, without dripping through and flaming.

A folded towel for kneeling on. Tiled floors can be hard on your knees.
A cold damp facecloth to wipe your fevered brow.
A glass of water. Sips only
A toothbrush and toothpaste to get the taste out of your mouth.

Scotch bonnet, bacon and blue cheese burger.
Quality mince
Chop up chillies and mix directly into the mince with salt & pepper shape in burger patties
On fire cook up streaky bacon, put aside to crisp up.
Throw the burgers onto direct heat to seal turn it over and seal.
You can move it off the coals and cook it till its medium or how you like it.
Toast the inside of your buns (brioche rules) and drop your blue cheese on the patties to melt.
Build the burger with lettuce and tomato.
Put toilet paper in the fridge.
Don’t scratch your eyes or balls till you’ve scrubbed your hands or use gloves.
Keep away from children!

Ginger & Lime Chicken.

Put your chicken in a bag. Add lime juice and grated ginger. Wait for 30 mins to an hour.

Remove chicken from bag. Barbeque the chicken.

Indian Spiced leg of lamb

1 butterflied leg of lamb
about 2½ kg/5lb 8oz

For the marinade
finger-length piece ginger chopped
4 garlic cloves, roughly chopped
1 tbsp each turmeric, garam masala and cumin seeds
1 tsp paprika
handful coriander leaves, plus extra sprigs to serve
juice 1 lemon
150ml natural yogurt

1.Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins.

Recipe was Unashamedly taken from DJ BBQ.

You sure you want vegan barbecue recipes 😉

Vegan BBQ recipe:

1. Watch everyone else enjoying tasty meat.
2. Feel self righteous.
3. Eat cous cous salad.
4. Feel hard done by.

perchypanther – Member

A folded towel for kneeling on. Tiled floors can be hard on your knees.
A cold damp facecloth to wipe your fevered brow.
A glass of water. Sips only
A toothbrush and toothpaste to get the taste out of your mouth.

Genuine LOL

Thankfully not something that’s occurred when I’ve been cooking (and long may it stay that way!)

Liking the other suggestions, keep ’em coming!

Scallops with bacon and rosemary.

Wrap streaky bacon round a large scallop with the coral removed, with a small (two leaves) sprig of rosemary next to the scallop. Skewer 3 or 4 of these and grill with direct heat. The scallops will be done when the bacon is cooked, dip in balsamic vinegar and eat.

Pork Tenderloin fillet from the butchers or Costco.
Rub off your choice but paprika and garlic normally form the base of mine. Can also marinate in balsamic and worcester sacue overnight and use a balsamic glaze mixed with honey once cooked.
20 mins direct heat over 5 or 6 coals or 1 piece of wood.

Quick easy and cheap that utilises an under used piece of meat in the UK, but is bloody delicious.

My mate used to do Cock au Can, which involved a whole chicken with an open can of Strongbow up its arse sat atop said can in the middle of the coals for about an hour.
We were always too pissed to know if it tasted good, bit he swore by it.
Veggie now though so I’ll take the self righteous option please.

Bookmarked

Classy @fin 🙂

Delia Smith special – steaks marinated in red wine and a lot of worcester sauce, ideally overnight. On BBQ cooked medium rare, basted with some marinade

Homemade chilli oil is great on bbq foods

Butterflied Lamb works very nicely and I like the sound of that curried one above

Marinate meat with the followings:

1. Sugar
2. Black or white pepper
3. Soy Sauce

How much per ingredient it is entirely up to you.

That’s it keep it simple.

😛

Moinks!

basically meatballs in a bbq rub, wrapped in bacon, smoked on the bbq then glazed in bbq sauce!

thats the basic but google moinks and theres loads of recipes

Soft brown sugar
soy sauce
tommy sauce
thyme/rosemary
Hot chilly powder
Jerk seasoning
Pepper
Lemon juice
Oil
Pork loins
Thick pork belly strips
Chicken thighs
Sausages
Chicken wings
Assorted pork bits

Recipes? Thought it was just meat + fire + beer.

Though add chillis / sauce always good, for anything.

Whisky, honey, soy sauce and oil make a pretty good marinade for chicken.

Would be interested if anyone has any good vege burger type recipes. Most I have tried making get a bid stodgy. Have already got a good selection of things to do with vegetables themselves but creating something a bit more like a burger is tougher

After all the gorging on partially cremated but essentially still raw meat I do this as a cook-outdoors desert..

Sit a big nonstick pan on the bbq and spread with a generous layer of halved strawberries, tossed in a sauce made from diced stem ginger in syrup (a couple of pieces of the ginger chopped finely and about half the syrup from the jar), a healthy splash of pimms and a vanilla pod – chuck a bit of fresh mint in there too.. You’re wanting to sort of half cook the strawbs – a bit warm and a bit seared but not cooked to mush. Dish up with vanilla ice cream and sprinkle broken shortbread over the top. Then finish the bottle of pimms.

Not a recipe but buying a chimney starter is a must for good food. The end of chemical flavouring.