Interesting BBQ food.

[Dark_Angel]

Been there, done that.

http://www.francesfarmersrevenge.com/stuff/serialkillers/meiwes.htm

"And he wanted me to hammer his body down with nails and pins while he was whipped to death. I found that a bit weird."

REALLY? He THINKS?

 

[Guest2]

Seafood?

Home-made burgers, sausage and a huge steak is the only way to go though

 

[Haggisman]

Swordfish steaks with a sprinkling of salt, pepper and a squeeze of lemon. MMMMMMM!!!!

Or king/tiger prawns skewered after being marinaded in either:

lime juice, coriander, and sweet chilli sauce

lime juice, spiced rum & coconut milk (the actual watery stuff you get out of a coconut)

 

[hood1971]

Marinated spatch chicken is heaven on the BBQ (lemon and herb or peri-peri), as is mackerel.

 

[Arjun806]

Jerk chicken \o/

 

[House]

I went to a BBQ yesterday with some philapino freinds of mine, they had Chicken feet on a stick..... I passed on them but the rest was really good including the squid

 

[TheBrooder]

A full pig ... with an apple in it's mouth!

 

[meghatronic]

I went to a BBQ yesterday with some philapino freinds of mine, they had Chicken feet on a stick..... I passed on them

You shouldn't've. They're rather tasty if cooked properly. Like little ribs.

Nom nom nom nom.

 

[Rich_L]

How long does a leg of lamb take on a BBQ? Its huge! Must take hours doesn't it?? Or are you secretly doing funky things with the kitchen oven first?

About an hour or so, ~ 5 minutes each side on a hot zone to sear the outside, then around 30-45 minutes depending on the size on a 'medium' zone. You need a BBQ with a lid though and remember to baste with a lemon & butter sauce every 15 minutes or so

Cover with foil for 10 mins or so when it's done, then slice and serve, it's epically good

 

[Goliath]

If I do lamb it's usually marinaded with fresh mint and oil. Anyone care to suggest a better marinade?

(best done with leg steaks etc, neck is a bit tough for this. Enough for 4/6 steaks, adjust as required)

3 cloves garlic, finely chopped
6-8 anchovy fillets, finely chopped
2 Tbsp Capers, drained and finely chopped
Juice of 1 lemon
tsp english mustard
2Tbsp olive oil (use what the anchovy fillets came in)
4-5 Tbsp fresh flat leaf parsley, finely chopped

combine all the ingredients and smear over both sides of the leg steaks. 2-3 minutes either side will be fine for "pink" lamb (as it should be ) but make sure you let it rest for 5 mins or so before serving (as you should any steak etc)