Thread: Help! Running out of recipes for the BBQ

If you have a hooded BBQ all roasts can be done on them. 4 burner light 2 ends on high and let warm up, place roast in baking tray and place in centre of BBQ plate, close lid and turn down to low and allow to cook.

Any stir fry can be done ona BBQ.
Fried rice on a hot plate.
Seafood dishes eg marinated squid.
Other options are go down to your gas or camping store and buy a ring burner that will run off your 9kg cylinder and you have your stove. You can get a good one for $40. Great for camping later on.

The only thing you can't do is bake, otherwise you are almost unlimited in what you can cook!
Good quality thick alfoil will give you heaps of options on the BBQ.
Fish, seafood, forequarter lamb or easy carve, or lamb mini roasts with rosemary garlic.
Two burner, one pot for sauce, other for pasta!
Pot roast!
Silverside
Who are you cooking for?

Tango's "Life Of Brian" BBQ Chops
1/2 cup good olive oil
1/2 Tbs ground fennel seeds
2 garlic cloves finely chopped
10 dried juniper berries
salt and freshly ground pepper
6 pork chops (a little over a kilo)@ 1 inch thick
Stir gently olive oil and next 4 ingredients in a tray 9inch x 12 inch/ 24cm x 34 cm till each side of the chops can be coated with marinade.
refrigerate turning over chops every 4 hours, 8 hours or overnight.
Remove tray from fridge and chops from tray 1 hour before eating.
Preheat BBQ grill 15 minutes before grilling at high.
Grill chops for 7 minutes each side, don't turn or play with them just turn them once.
After removing, cove with foil for 7 minutes before eating.

BBQ Dimsims

Cut Dimsims in half along the length and BBQ ....

Goes great with fried rice mentioned above

Stevo

Originally Posted by sschmez

BBQ Dimsims

Cut Dimsims in half along the length and BBQ ....

Goes great with fried rice mentioned above

Stevo

I'll second that ... the old dimmy's taste pretty good on the BBQ

An old time favourite of ours is doing veggies like eggplant, pumpkin (butternut is best) and carrots on the BBQ.

Cut them into thin slices lenghtways - 5-8mm and paint or spray with Olive Oil. herbs to taste. I usually use Italian Herbs and some ground chillies.

Place on the BBQ plate when it is hot and turn once or twice till cooked. Bloody beautiful.

Originally Posted by wannalandy

I'll second that ... the old dimmy's taste pretty good on the BBQ

Hmmm, do you put them on cooked or just defrosted?

Verdure grilled veg platter for bbq meats

1/2 cups quality olive oil whisk in 3 TBS fresh lemon juice 2 cloves garlic diced fine, 1 tspoon dried oregano= marinade/dressing/baster

Slice eggplant and salt
Boil pot of saltd water and fennel bulb for 15 minutes, cut slice 1/2 inch dimensions and marinate
Preheat bbq 15 mins on med/high
Grill whole capsicum, turning as they blacken, 30 mins remove and clean
baste and grill sliced eggplant AFTER removing salt, char stripes about 8 -10 minutes, grill corn on cob, and fennel slices 6 mins till charred
serve drooled with dressing and fresh basil leaves.