What do you like on the bbq?

chriswife


Joined: 30/03/2011
Posts: 449

Message Posted:
07/07/2011 23:12

I would like to know what you TRNC pepes like on the bbq and any tips or advice on shopping for the aforementioned.



I do like a juicy steak and veg kebabs marinated in something



XX

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
08/07/2011

Toss the very large King prawns = here in garlic butter add few drops of O/Oil and a little..very little BBQ sauce ..cook over BBQ fir a very short time 8mins..Yummy...Enjoy,,











Spider,X

philbailey


Joined: 17/01/2011
Posts: 3534

Message Posted:
08/07/2011 00:02

Are all the king prawns frozen ?

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
08/07/2011 01:30

Msg 3

They'd have to be frozen solid for 8 minutes negating any useful marinade!



Richard

Ballyboffin


Joined: 25/08/2007
Posts: 903

Message Posted:
08/07/2011 02:22

We had wonderful King Prawns tonight phil, marinated in fresh ginger, garlic, chilli, soy & honey. Fresh from the boat in Portavogie Harbour.



Only problem was that the bloomin' rain kept putting out the BBQ !!!!!!!!

horselover


Joined: 18/01/2009
Posts: 129

Message Posted:
08/07/2011 10:27

peppers, mushrooms, onion, courgette, any vegi can get on a skewer, dip it in a sauce of your choice n let it burn! to follow..marshmallows n fruit on a skewe, bbqdr then dumped in ice cream.

DutchCrusader



Joined: 19/05/2008
Posts: 11281

Message Posted:
08/07/2011 10:30

▶ [ http://is.gd/8aj3th/keywords_bbq_favourite ].

moonstone


Joined: 27/08/2009
Posts: 158

Message Posted:
08/07/2011 11:37

Chicken coated in lemon and Helim cheese

Jonesy299


Joined: 07/02/2009
Posts: 367

Message Posted:
08/07/2011 11:41

Lamb (kuzu), trimmed and cut into kebab size chunks. Place into a sandwich bag (or small supermarket carrier bag) with yoghurt and chopped mint, shaken all about to coat and then left for a few hours (or ideally overnight) in the fridge to marinate. Skewered with intermittent chunks of onion and peppers and cook on the BBQ - deeelish!

YFred


Joined: 06/05/2009
Posts: 1471

Message Posted:
08/07/2011 11:44

X Mother-in-Law's tounge. Preferably well done.

brother



Joined: 29/01/2010
Posts: 446

Message Posted:
08/07/2011 11:54

Well, the "real" TC folk love their Şeftali and their chops with the odd kidney on the side (in addition to their Şiş and Köfte). They also consume "tonnes" of parsley along with the charred offerings



Still trying to get a supply of Terp in the UK. It is used to roll the mince into the Şeftali sausages.

shrimp


Joined: 01/09/2010
Posts: 939

Message Posted:
08/07/2011 12:30

put chocolate buttons into the sides of a banana, wrap in tin foil and leave on the bbq to melt, serve with cream or ice-cream, perrrrrrrrrrrrrrrfect!x

cocobutik


Joined: 02/05/2011
Posts: 188

Message Posted:
08/07/2011 12:49

Msg 11. Where are you in the UK? Terp is sold in all Turkish Supermarkets in London

blade


Joined: 19/06/2010
Posts: 1286

Message Posted:
08/07/2011 13:42

Pork chunks marinated in whisky, olive oil and oregano.

Mushrooms marinated in garlic and olive oil.

Banana's are great as well. In their skins until they blacken, then eat with home made ice cream .



Then just add pide, yogurt and a nice fresh salad.

Hoylemiller



Joined: 03/09/2010
Posts: 240

Message Posted:
08/07/2011 14:48

Is a BBQ. (or Braai for all the SAffas) A BBQ. If you do your cooking with Gas?

Hoylemiller



Joined: 03/09/2010
Posts: 240

Message Posted:
08/07/2011 14:53

Its got to be Rib-eye steak with only salt and black pepper done rare on a REALLY HOT CHARCOAL Barby washed down with a good Merlot. you can keep your veggies...

Luxury

caulkhead


Joined: 03/01/2009
Posts: 149

Message Posted:
08/07/2011 14:56

I saw this in the Telegraph today. It seems Barbecuing is becoming a competitive sport. Judging by the contributions above it also has the making of a sport in Cyprus.

http://www.telegraph.co.uk/foodanddrink/8624087/Barbecuing-is-turning-into-a-competitive-sport.html

brother



Joined: 29/01/2010
Posts: 446

Message Posted:
08/07/2011 15:03

Aha! Msg11. I will have to go and see if I can get some - I'm not based in London so it will have to be a special trip

to get a few other supplies at tsame time Thanks for letting me know. It's interesting as we usually get the BBQ lamb supplied by a farm but they don't / are not allowed to keep the Terp.

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
08/07/2011 15:16

Whole deboned shoulder of lamb, impregnated with slivers of garlic & small sprigs of rosemary, marinate for 24hrs in red wine & olive oil with other herbs. Slap onto a very hot BBQ continuously dousing with spray water or beer. 10mins each side, off and let rest for 20mins covered by silver-foil then carve.



Richard

Middle Easter


Joined: 13/06/2007
Posts: 146

Message Posted:
08/07/2011 17:27

Take a whole fillet of beer, marinate it under olive oil & sunflower oil 50/50 + salte & pepper for 12 hours at room temp. Put in pre heated gas bbq at maximum heat with lid down- the oil will flame & smoke but don't worry: Turn over 5 mins for criss-cross effect (it will be seriously charred) so after 20 mins turn off the gas bbq, leave lid down & leave for 20mins to rest a bbq slowly cools.



Perfect medium to medium/rare beef that melts in the mouth. Slince it thin, try it & if fantastic l (which it will be) then let me know....

Hoylemiller



Joined: 03/09/2010
Posts: 240

Message Posted:
08/07/2011 19:50

Take a whole fillet of beer?? like it, prefer a gallon tho, preferably John Smiths smooth...lol

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
08/07/2011 19:54

Msg 21

Could it be a 'whole firkin of beer'?!



Richard

Deniz1


Joined: 28/07/2009
Posts: 3829

Message Posted:
09/07/2011 09:18

I would like to put my ex on one!

flamefabs


Joined: 09/07/2011
Posts: 193

Message Posted:
09/07/2011 10:43

i would have to say "kebabs".





Barry

chriswife


Joined: 30/03/2011
Posts: 449

Message Posted:
10/07/2011 17:54

oooo yummeeeeeeeeee i am gonna give each a whirl like the shake in a bag idea. I have done bananas like that in the mike bit of rum too yum.

thanks guys

Xx

philbailey


Joined: 17/01/2011
Posts: 3534

Message Posted:
10/07/2011 17:56

Google vodka watermelon

not cooked but great after a bbq

chriswife


Joined: 30/03/2011
Posts: 449

Message Posted:
13/07/2011 21:28

done that phil its good

HildySmith


Joined: 02/07/2009
Posts: 1708

Message Posted:
13/07/2011 22:00

my best tip is make your own sauce/marinate. I watched a programme in the UK presented by Ainsley Harriet on BBQ'S and the best tip was the saucewhich I have used for several years and had many many complitments on it.

You make it from items which are already in your cupboard - no measurements just chuck in a bowl:

- Tomato Sauce

- Brown Sauce

- Honey (especially with chicken) or Marmite/bovril/worcester sauce for beef

- Chutney (Blended) or apple sauce for pork

add salt and pepper and a few herbs of choice (dill for fish) and mix it all well. Let it stand for a while or marinade the meat for a while. also brush whilst cooking on the BBQ.

People just love it and it has so easy.

martinD41


Joined: 06/09/2010
Posts: 3001

Message Posted:
18/07/2011 20:04

"Bluies" cooked hole.with a nicely chilled Chablis ...........

Frogandtoad


Joined: 17/07/2011
Posts: 16

Message Posted:
19/07/2011 00:35

Sweetcorn covered in a mild sweet chilly paste with a yoghurt mint dip. Mmmmm

Roomy


Joined: 20/02/2011
Posts: 836

Message Posted:
19/07/2011 00:37

I like beer

Blackbird



Joined: 11/08/2009
Posts: 1432

Message Posted:
19/07/2011 00:51

What do I like on a BBQ....just about anything, with a glass of red. The trouble is, in the UK we don't get the chance to BBQ very often. Good when we do though!!!