Thread: Help! Running out of recipes for the BBQ

Originally Posted by sschmez

defrosted usually .... frozen ones work and thaw pretty quickly, just harder to cut in half

At least i now know what to cook up when you come down this way Stevo

Heres are really simple snack for the BBQ, Cabonosi as many as you like dependant on the hordes. Chop it up into bite sized pieces. Ditto with mushrooms and marinate in garlic and olive oil. Then put on hot plate, give it a good sizzling, throw in a bowl, hand out the toothpicks and watch it get nailed

Also good for BBQ's are ribs, I used to do a really simple baste of tomato sauce, worchestire sauce and onions. You heat the mixture up and then baste onto the ribs, works well with beef ribs and the fattier type pork ribs.

Lastly, if you dont mind curry, here is a nice marinade... curry powder, tomato paste, brown vinegar ( easy does it), splash of oil, mix it up, throw in the meat and marinade for a couple of hrs and voila.

For Steak again, though Port/Wine Sauce is good with a rib roast:

Red wine/ Port Sauce:

Good belt of either dependant on how many feeding. Then tomato sauce a good lug. A reasonable teaspoon of garlic, diced red onion, redcurrant jelly, a beef stock cube crushed, a cuppla bay leaves and let it reduce. When ready to eat meat, whip up some supreme gravox and water, then pour that in to thicken. Dont want t gluggy just a nice consistency. Sometimes I also throw in a cuppla pinches of sugar as well. Might take a few cracks at it to get it right, but just play around with the ingredients.

Pepper Sauce:

Green peppercorns from the supermarket, comes in its own juice. Chop up an onion, diced, then put the onions, drain peppercorns and keep juice to the side, put in peppercorns, a cuppla dashes of soy sauce, a cap of vinegar and quickly stir around until onions are translucent. then stir in peppercorn juice for some kapow, then add cream and stir and let it come to boil slightly then let simmer down, stirring all the while otherwise will burn. Chuck steak on plate, pour over sauce and voila :-).

Regards

Stevo