| Archive for everythingleeds.myfastforum.org |
| halfaperson |
BBQ Tips and advice requiredHere it is at long last . A bit of sunshine so the ol kettle BBQ comes out.
Right, Looking for some good recipes tips etc for good BBQ Tucker. Especially from our Antipodean brigade who apparently know about these things. Anyone else free as well. Usually just end up doing the same ol things. Home made burgers, grilled veggies and chicken kebabs (which are the best in the world *fact  ). But Feel like doing something a bit different Sunday. Any ideas? None of this exotic barramonkey fish malarkey mind, just simple plain stuff.
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| 30 Mill |
Get yourself a nice lean tender piece of steak
<whisper whisper> What? <whisper whisper whisper> Bollox - everyone knows what a steak looks like dont they? <whisper> Seriously?? <whisper> Poor buggers AHEM AHEM - Ignore the top bit - I'll get some other recipes for you after Ive coached the Under 9's Ciao |
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| halfaperson |
 Oh Ha Ha. Sadly its got a ring of truth in it. We do have good steaks but not the humongous ones you lot have.
Best steaks ive ever had have been in Oz. Particularly this place in Kings Cross . Intresting though isn’t it. The countries that are renowned for big Juicey FO steaks are OZ. USA and the Argies. Is there a common denominator there I wonder?
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| Garp |
A couple for next time
For a couple of steaks....400g soy sauce, 200g dry sherry (cheap shop brand will do). Add couple crushed garlic gloves and tablespoon brown sugar. Bring to boil in a pan and reduce until the liquid covers the back of a spoon and has slightky reduced. Leave liquid to cool, then pour marinade over steaks and leave in fridge overnight......Cook to taste. Or Take 500g of trimmed monkfish, cut into 1 1/2" cubes and skewer 3 or 4 pieces to the skewer. (no need to pre soak the skewers because they will not be on the grill directly). In a processor, or with a knife, combine and chop using 300g veg oil, 300g olive oil, juice of 2 lime, a bunch of coriander, tablespoon cumin seed, 3 hot chillis, 2 cloves garlic, a good bit of salt. Pour over fish and make sure it is all well covered....Fridge for 4 hours. On the barbeque, place a sheet of lightly oiled tin foil.....If using domestic foil, make it a double layer. Place skewers on foil, and cover with another sheet of oiled foil to create an oven. Turn every few minutes until cooked. Cooking time will vary so get it right by practicing 
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| raveydavey |
Go to supermarket.
Buy beer and burgers (as we're being all culinary, I recommend organic 100% Aberdeen Angus burgers). Place in fridge overnight. Light BBQ. If you're a real man this will require copious amounts of lighter fluid, matches and possibly mortal danger to your eyebrows. Wait until the thermonuclear catalysm has died down, the sun can be seen again through the smoke and the coals are turning white. If you're a wuss, turn the gas on, press the ignition button and wait 10 minutes. Place burgers on BBQ, drink cold beer. Flip burgers occasionally. After a couple of beers, burgers will be cooked - eat while hot. Extra points can be gained with the dexterity of the burger flipping and also for the wearing of any novelty or comedic apron while cooking. Other essentials - bread rolls, salad, dips, sauces, more beer etc will arrive by magic at the table - this may co-incide with excursions outdoors by your significant other. |
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| ArmleyWhite |
Fuck all wrong with British Beef, so long as it's not that supermarket shite. Has to be at least 21 day old. Fall aprt it will if cooked right! | ||||
| ArmleyWhite |
[quote="halfapersonThe countries that are renowned for big Juicey FO steaks are OZ. USA and the Argies. Is there a common denominator there I wonder? [/quote]
Actually, there are only three cuts on a beast that can be called steak, Rump, sirloin and Fillet (sometimes called tenderloin) The other commonly mistaken for a steak is the "T-bone" Technically NOT a steak, but rather a very large chop! A lot of countries use the term "steak" to mean any large flat piece of Beef and use it for quick frying, but it aint steak!!!!!! Aussie, American or Argentinian beasts are no bigger than the UK species, they just cut the steaks fatter, or use the non-steak cuts! Good matured beasts of good British stock are considered the world over as one of the most superior meats! |
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| halfaperson |
Cheers Garp. Like the sound of those two. Could put a few shreds of ginger in the beef marinade as well to give it the extra Oriental push.
Not so sure about three whole chilies on fish  . Half2 is the fire-eater not me. Ill probably just put one in . Cheers, much appreciated and Ill let you know how it went.
Can only go on what I’ve tasted Armley. Sure we have great steaks here but going into a pub/restaurant and ordering one is a lottery so I don’t bother. The only places iv ever been where good steak is more or less guaranteed is Oz. Appreciate the butchery master class though .
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| Gopher |
Buy beer, turn up at someones who is having a BBQ, Drink beer, wait to be fed.
Glad I could help. |
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| Garp |
No worries....Yes ginger would go well in both, and by reducing the chilli and adding ginger, the fish will take it on nicely. With the beef, you could go the whole, and add ginger, chilli (I like chilli ) and some five spice. This works very well on choicken kebabs btw, and if you reserve some of the marinade, take some peanut butter, lime juice, chilli (again), combine and heat in a pan, add juice of a lime and the reserved marinade liquid.....Use it as a satay dip for the skewers.
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| halfaperson |
Have to report a roaring succes Chef. The beef turned out a royal treat. Sent half2 to the supermarket and she came back with fillet steak 
Pressure was on for me not to balls up but they were fantastic. Subbed honey for the brown sugar otherwise followed to the letter. Brilliant cheers. accompanied by corn on the cob. Blue cheese filled mushrooms. peppers, salad, a banana, a Smiths, radiohead, coldplay extravaganza and lashings of liquid refreshment. Next up Monkfish (whatever that is )
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| Garp |
Fillet takes the flavours on best IMO, we serve fillet at functions done this way, and a well marinated fillet can be eaten raw in my book, so the barbe process is just adding a bit a heat and caramel.....Not tried it with honey though.
All the trimmings sound great too, even the bit about the Smiths.....Cockers will be disappointed no Babyshambles on the play list though......Is he out yet? (Docherty, not Kerim )
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| cardboardbox?Youwerelucky |
Anymore BBQ recipes as its my turn this weekend - all the usual burgers, sausages, steaks, kebabs, two fresh trout
Any recipes / marinade ideas would be greatly received - GARP I will try the one above with the steaks
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| Tommo |
Hope the weather improves for you!! | ||||
| NE1 |
Are you sure about this? Have you seen the weather forecast?
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| raveydavey |
No more BBq's this year it seems 
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| Tommo |
Seems to be improving just as I start nights again  Leeds weather forcast!!
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| cardboardbox?Youwerelucky |
That would be great except I live in Lincoln 
It will be me and a gazebo vs Hurricane Martha
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| Tommo |
Not looking good for you then Lincoln |
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| Baldy |
Poms and BBQ ing 
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| NE1 |
I have a little rain-ometer in my back garden.
So far this month we have had 2.6inches of rain! This is high summer! Where is global warming? I note the BBC are being quiet about that threat at the mo
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| Garp |
In the 90's a friend of mine organised a series of lectures from an expert on the likely effects of global warming. Can't remember the guys name, but his theory was that the warming would come about after a period of maybe 5 to 10 years of increased rainfall, flooding etc. | ||||
| NE1 |
As a non-expert on global warming my theory goes as follows:
We have melting of the polar ice caps, this ice will cool the waters of the north atlantic hence cool the gulf stream hence it will be cold and wet instead of warm and wet. This is turn will cool temperatures, refreeze the ice caps and hey presto status quo. British weather as we know and love it!!
Of course, I'm not an expert. 
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| raveydavey |
You are Wincey Willis and I claim my £5.00
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| NE1 |
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| Garp |
Sorry for adding my piece.
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| raveydavey |
It's hot, it's sunny and it's July.
I make that BBQ time.
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| Tommo |
Not BBQing today! been to a chistening, rather inebriated and off for round 2 very shortly!!!!
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| ArmleyWhite |
Nearly right. If the ice melts into the North Atlantic, it has nowt to do with the cold water, as temp in the NA are just above freezing anway. What happens is that the sheer mass of fresh water, from the thawed ice caps de-salinates the sea. This causes a super concentrate of salt water to be pushed to a greater depth wich interupts the flow of the gulf stream. |