OZ BBQ Recipes

[JaniFIN]

Hi All. Now we need little help.

We have idea with Saija, keep OZ style BBQ evening to our frends on end of next month. It should be maby coldest time on year, but then weather start warming to spring. So it is good time for BBQ (expt if is so cold that gas not burn).

Any way, now we need fish and meet BBQ recipes from you. BBQ is BBQ everywhere, burning meet and fish but everything is welcome: sauses, condiments, spices ext. Your style, that is main thing, maby some grilled vegetables too?

Maby some OZ style welcoming drink recipe too if you have some sommer style drinks? For music we have Ross Hunter "fishing Country" CD`s

jani& saija

Edited January 18, 2011 by JaniFIN

[slinkymalinky]

Great idea Jani.

The welcoming drink is easy... a beer, kept cold in a 'stubbie holder'

For recipes... here's what I might do...

1. Marinated prawns (shrimp?) - make a marinade by simply combining coconut cream, sweet chilli sauce and a little olive oil. Leave unshelled prawns in the marinade for at least an hour. BBQ. Eat. Drink another beer.

2. Marinated steak - Make a marinade using whatever sauce is left in your pantry... usually some BBQ Sauce, a little Chilli sauce, maybe some Tomato Sauce (Ketsup?), Worcestershire sauce. Add a generous splash of red wine, some salt, pepper, a crushed garlic clove and some sliced onion. Leave the meat in the marinade overnight if possible. BBQ. Eat. Drink another beer.

3. Boned Lamb - get a boned leg of lamb (or goat). Make a gremolata (lemon zest, garlic, parsley... all finely chopped in a food processor). Add in a generous slurp of olive oil and some finely chopped thyme. Rub the mix well into the lamb. BBQ. Eat. Drink another beer (by this stage you certainly shouldn't be driving anywhere)

4. BBQ fish - couldn't be simpler. Mix plain flour, pepper, salt and herbs/spices to taste. Fillet and cut fish into portions. Coat with flour/herb/spice mix (popping the flour into a freezer bag with the fish makes this easy). On a flat BBQ plate, melt a generous portion of butter with a splash of olive oil to stop it burning. Add a crushed garlic clove. Grill fish in the butter and garlic. Add splashes of fresh lemon juice while the fish is cooking. Eat. Drink another beer. Tell silly stories. Laugh a lot. Have fun.

Hope you and Saija have a great time. Send pictures!

Best wishes, Tony

[bennoz]

4. BBQ fish - couldn't be simpler. Mix plain flour, pepper, salt and herbs/spices to taste. Fillet and cut fish into portions. Coat with flour/herb/spice mix (popping the flour into a freezer bag with the fish makes this easy). On a flat BBQ plate, melt a generous portion of butter with a splash of olive oil to stop it burning. Add a crushed garlic clove. Grill fish in the butter and garlic. Add splashes of fresh lemon juice while the fish is cooking. Eat. Drink another beer. Tell silly stories. Laugh a lot. Have fun.

This - i do it all the time, except less fancy (no butter or garlic). still tastes awesome !

[marcel haber]

Jani,

buy some fresh uncooked prawns and some bacon rashes.

De vein the prawns and remove the head,tail and outershell(cover over prawn body).

Slice the bacon rashes into long strips the wrap a prawn in the bacon strip rolling the bacon over the prawn till its covered and then hold the prawn and the bacon together with a tooth pick.

cook on a heated bbq plate or a pan on the bbq for two to three minutes till the prawn cooks and enjoy with a beer or a good glass of white wine.

Twin 1

[JaniFIN]

Great idea Jani.

The welcoming drink is easy... a beer, kept cold in a 'stubbie holder'

4. BBQ fish - couldn't be simpler. Mix plain flour, pepper, salt and herbs/spices to taste. Fillet and cut fish into portions. Coat with flour/herb/spice mix (popping the flour into a freezer bag with the fish makes this easy). On a flat BBQ plate, melt a generous portion of butter with a splash of olive oil to stop it burning. Add a crushed garlic clove. Grill fish in the butter and garlic. Add splashes of fresh lemon juice while the fish is cooking. Eat. Drink another beer. Tell silly stories. Laugh a lot. Have fun.

Hope you and Saija have a great time. Send pictures!

Best wishes, Tony

Welcomin drink, that holder...hmm, you mean that keep it melt, beer freezing with out that holder, outside is now -29`c . Anyway, i dont drink beer, too bad taste . But carlic, sounds good. We like carlic, but i havent ever try with fish, have to try. Shrimps are not possible get uncooced, everything is allready boiled what they sell.

All fishraider are welcoming our BBQ party on Feb/Mar

[JaniFIN]

OK, BBQ partys is 12.3.2011. Now is little problem. Grill stones start EXPLOSING when put fire on grill, have to find better stones.

[arpie]

Hi Jani & Saija

What a brilliant idea! Make sure you get lots of photos to put up!!

...welcoming drink recipe......

Hmmm as you say, a little tricky - with everything freezing at -29 degrees!! Instead of beer, try & find a bottle Of Bundaberg Rum (OP is good!!) and mix it with a little Coca Cola! Much nicer! YUM!!!

Have you got a Gas Fired BBQ? Be careful if you are using it inside ...... the fumes can kill!!

I like to use CHicken Breast that have been rubbed with Hoi Sin Sauce (chinese sauce) and left for a few hours. Flatten the chicken meat by either slicing it length wise or putting it between 2 sheets of plastic & hitting it with something smooth & heavy (a rubber mallet with a wide flat head would be good), or VERY CAREFULLY hold a bottle by the neck & gently but firmly flatten the meat out a bit, so it will cook evenly.

Pork Fillet is very nice done the same way (put the fillet in a plastic bag with the hoi sin sauce, and squish the fillet around in the bag with the sauce, to totally cover it, leave for 2hrs to absorb the flavour) and BBQ whole, then sliced!

Lamb Chops are always fun, too - cut the edges with a sharp knife, if it has a lining of fat around the edges, this prevents it from curling up whilst BBQing. Better still, cut all the fat off! Have some Mint Sauce to serve with (you can buy it, or chop up 1/2 cup of mint leaves along with 1 Tablespoons of sugar so the mint leaves are nice & finely chopped, put the mint/sugar mix into a medium sized heatproof jug and pour about 1/4 cup boiling water on it & after dissolving the sugar, add 1/2 cup white vinegar. Stir. Allow to cool.

Lots of sliced onions, cooked on a flat BBQ plate with lots of oil.

Lots of BBQ Sauce to go with the steaks, Tomato sauce on the sausages.

Big green leafy salad with chopped tomato, cucumber slices, avocado, olives & salad dressing.

Fruit salad for dessert, with ice cream!! Just chop up whatever fruit you can get your hands on, (pour a bit of liquer Like Grand Marnier on it for extra flavour)

Enjoy!!! Wish we could come along to the BBQ - thanks for the invite!!!

Cheerio

Roberta & Keith

[JaniFIN]

Ok.

We have pork filled for bbq (2kg), and i did made full hamm (pork butt) in owen (4.5kg). Then is 2 style fish (2kg) with herbs and lime, and freshcheese, and carlig, and i do cooked it in owen later, with Australian white wine. Then is macaron/tunafish sallad, and green sallad, and carelian rice pies, and halloum cheese.

I think that 6kg meet and 2 kg fishenough for 8 peoples, +sallads ext.

Drinks is some Australian beer and wines, and my own "minibar" is open all evening.

Really nice weather, +4`c, sunshine and under 1 meter snow.

[JaniFIN]

Pics from BBQ place and welcoming drinks.

[Chris 55]

Jani

here is a dry rub I use on beef pork lamb

use a mortor and pestle or a spice/coffee grinder

2 tablespoon of coarse sea salt

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of thyme powder

1 teaspoon of sage powder

1 teaspoon of sweet paprika

1 teaspoon of smoked paprika

2 teasoon of mixed pepper corns

1 teaspoon of oregano dried

1 teaspoon of cummin

if you like it hot you can add chilli

try other spices that interest you

grind into a powder store in zip lock bag or sealed container

dry the meat off with paper towel and then ..........

1 teaspoon of rub per side of meat sprinkle on an massage into the meat

turn over and do the other side ........ leave for at least half an hour

better if left for a couple of hours

BBQ at medium heat to your preferred level (medium rare for me please)

Chris