B-B-Q grub

Discussion in 'Can Cook, Will Cook' started by 72wilma, Jan 8, 2012.

    Episode 1 : Jerk Chicken

    In episode 1 Richard Wiseman (our very own hippy richy) shows his viewers how to create a tasty Jerk Chicken, forages for food and shows off the tools of his trade.

    Warning - there may be 1 or 2 ruder words in this video.

    Wiseman goes wild! Episode 1 : Jerk Chicken

    72wilma's Christmas on a stick

    photo by the very talented Mrs D'n'D

    These little beauties were dreamt up whilst I was sick and I didn't know if they would work on a bbq, but it did and they were lovely (even if I say so myself!)

    Everything was prepared at home, popped into boxes

    another pinched from Mrs D'n'D I was too busy cooking to take pics!

    and cooked or thoroughly reheated on the bbq

    potatoes & parsnips cut into decent sized chunks, boiled and par roasted
    carrots cut into huge battons or big chunks, par boiled, tossed in a little butter and herbs
    packet stuffing (yeah Paxo!) made up, cooked in dish and cut into big chunks
    sprouts (yes sprouts) par boiled, tossed in a little butter

    pigs in blankets prepared just before popping on bbq

    I had meant to include mini yorkies, but forgot them last minute, so the freezer is full of them!

    I cooked the piggies first in a bbq sausage basket and as they were almost done added a selection of the veg and trimmings.


    another one pinched from Mrs D'n'D


    When they were cooked people either ate them off the skewer or in a toasted pitta bread

    Terrordale's Balsamic Strawberry Skewers

    2/3 cup mascarpone, at room temperature
    2 tablespoons icing sugar mixture
    2 teaspoons finely grated Jaffa rind
    1/2 cup firmly packed brown sugar
    1/3 cup balsamic vinegar
    32 strawberries, hulled, washed
    olive oil cooking spray

    1/Combine mascarpone, icing sugar and Jaffa rind in a bowl.

    2/Place brown sugar, vinegar and 2 tablespoons water in a saucepan. Bring to a simmer over low heat. Simmer, uncovered, for 2 minutes. Set aside to cool.

    3/Thread strawberries onto 8 skewers. Brush with vinegar mixture.

    4/Preheat a barbecue plate or chargrill over medium heat. Spray skewers with oil. Cook, turning, for 1 to 2 minutes or until strawberries are just tender and brown.
    5/Drizzle with remaining vinegar mixture.
    6/Serve with mascarpone mixture. [/size]

    first posted May 2011

    Terrordales Jalpeno Whole Trout

    3 medium fresh jalapenos, diced
    4 medium spring onions, diced
    1 bunch coriander, diced
    1/2 cup capsicum, diced
    1/2 cup peeled, diced ripe mango
    1/4 cup (60ml) extra virgin olive oil
    2 tablespoons lime juice
    1/4 teaspoon garlic salt to taste
    1/4 teaspoon black pepper to taste
    4 whole trout, cleaned


    1. Preheat a barbecue for medium heat and place the rack 8cm from the coals.

    2. In a medium bowl mix together the jalapenos, spring onions, coriander, capsicum, mango, olive oil, lime juice, garlic salt and black pepper; set aside.

    3. Lightly coat four squares of foil with olive oil or cooking spray. Place fish diagonally on the foil and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish then fold the remaining corners over the body of the fish.

    4. Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.

    Terrordales BBQ Lamb Kebabs.

    As is well known the Australian male only cooks when there is a BBQ involved.
    Here is one we tried out a couple of weeks ago (before the temperature dropped to 60* outside

    Ingredients for Four People
    Allow about 1 and half lbs to 2 lbs of good lean meat - we use leg meat - but any lean meat will do - cut into 1"/2.5 cm cubes

    Take one medium onion, cut it in two and remove the layers one at a time, cut each layer into 1"/2.5cm squares

    8 x 8 "/20cm wooden BBq skewers - soaked in water if used over an open fire

    For the Marinade

    •4 tbs. Good quality olive oil.
    •2 Plump cloves of garlic - bashed and chopped.
    •2 tsps. toasted cumin seeds - ground.
    •2 dried red chillies crushed.
    •6 Sprigs of tender fresh rosemary, chopped.
    •1 tbs. Honey.
    • Juice of 1/2 a lemon.
    •Salt and freshly ground black pepper.

    Cooking & serving

    1.Put all the marinade ingredients in a large shallow dish.

    2.Add the cubed lamb and marinate for at least an hour, the longer the better, turning two or three times.

    3.Thread the lamb onto the bbq skewers - you should get about four pieces on each skewer.

    4.Alternate each chunk of lamb with a square of onion

    5.Grill the lamb until browned and crispy on the outside and still pink and moist inside.

    6. Arrange the kebabs on a warm Large Serving Plate and garnish with some fresh salad or serve on a bed of rice.

    You can even marinate the lamb well in advance at home (just keep it in an airtight container) and don't make your heat too fierce - the flavours are quite subtle.

    Dubweiser's Chicken Tikka pitta with easy mint raita

    Shamelessly stolen from CamperJam a few years ago but still fab none the less.

    For the Chicken Tikka:
    Cut up however many chicken breasts you require and place the meat on skewers.
    Coat the meat in Pataks Tikka Masala Paste, leave to marinate if you have time or just stick them on the barbie.
    While that cooks move on to make the raita

    For the Mint Raita
    Open one small tub of natural yogurt and add mint sauce to taste. It might sound awful but it was pretty good

    To assemble:
    Toast the pitta on the barbie to warm up.
    Add the chicken, raita and any salad you wish.

    Easy peasy

    Dinky's 24 sticky-chicky drumsticks

    to make the coating
    />4lvl tbsp runny honey
    3tbsp soy sauce
    juice and grated zest of just 1 lemon
    2.5/1in piece fresh root ginger, needs peeling and chopping

    mix all the coating ingred, together, and brush over ya drumsticks

    Storm10's 5 minute Chicken Satay Dip

    Peanut Butter (smooth or crunchy)
    Coconut milk
    Small chili (chopped)
    Juice half a lime

    Mix above to taste

    Add grilled chicken on skewers. Job's a good un
    Lord Congi likes this.
  2. Terrordale's Barbecued garlic and chilli prawns with saffron mayonnaise

    16 (about 650g) large green king prawns, peeled leaving tails intact, deveined
    2 garlic cloves, crushed
    1 small red chilli, finely chopped
    2 tbs olive oil
    Saffron mayonnaise
    2 pinches of saffron threads
    1 tbs hot water
    2 egg yolks
    1 cup (250ml) olive oil
    1 1/2 tbs lemon juice

    1/Combine prawns, garlic, chilli and olive oil in a medium bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate.

    2/To make the saffron mayonnaise, place saffron and 1 tbs of hot water in a small cup and set aside for 10 minutes to soak. Place the egg yolks in the bowl of a food processor and process until frothy. With motor running, gradually add oil in a thin, steady stream and process until thick. Add lemon juice and saffron water and process until smooth. Taste and season with salt and pepper. Transfer to a container, or cover with plastic wrap and place in the fridge to chill. Easier to make at home & take with you.

    3/Preheat a lightly greased barbecue or char-grill plate to high. Drizzle prawns with a little more oil. Cook, turning occasionally, for 2 minutes or until prawns change colour and curl. Serve immediately with the saffron mayonnaise.

    If you don't have time to make mayonnaise from scratch, use a good quality, whole-egg mayonnaise and add the saffron water and lemon juice.

    Big Wilma's Jerk Fish, Mango and Tomato Salsa, BBQ Veg

    2 fish 'steaks'. Try mahi mahi, tuna or swordfish
    Jerk or Cajun Seasoning
    Olive oil

    Any veg you fancy

    1 mango
    handful of baby toms
    lots of coriander
    salt and pepper
    Put the mahi mahi (or any other fish) into a plastic bag, shake in the jerk/Cajun seasoning, squirt in some olive oil and tie up and leave to marinate for as long as you can.


    Chop the veg and bbq.
    Chop the mango and toms, add as much coriander as you like and season.
    Let the coals get white hot and cook your fish.


    We ate it drinking rum and soaking in the last rays of the warm Oswestry sun with some rice and peas (that's another recipe )


    Wilma's Moules Mariniere (with cider)
    a net of mussels
    1 medium onion
    a handful of chopped flat leaf parsley
    a really good glug of dry cider (the good stuff not white lightening LOL)
    a blob of butter
    freshly ground pepper
    crusty bread

    1. Clean the mussels (throw out the open ones) and put them in a large saucepan with the onion and 3/4 of the parsley. Pour in the cider and put the pan on a high heat.
    2. As soon as the shells are open (discard the closed ones), spoon into a dish. Pour the juice into a cup, jug etc and gently put the juice back into the pan keeping back the last tablespoon (it might have some grit in it).
    3. Bring the juice to the boil, whisk in the butter and add to the mussels, sprinkle over the remaining coriander with a bit of pepper.
    4. Serve with crusty bread and a spare bowl for the shells.

    This takes me right back to Padstow, a few summers ago, the mussels were wrapped in damp newspaper and packed into a pot, a small camping stove, bottle of cider and fresh bread, a little pot of butter and a knife were crammed into a rucksac and we took the boat over to Rock, mmmmm

    72wilma's cornish paella

    Tonight Matthew I'm going to be cooking paella, more Cornish via Spain really

    For two

    bbq/fire pit
    a handful of Bomba paella rice
    1 large onion, finely chopped
    2 garlic cloves, finely chopped
    olive oil
    1/2 tbsp of sweet smoked paprika
    big pinch of saffron
    1 red pepper or 2 small yellow/red peppers
    1 chilli
    green beans
    2 large tomatoes or a handful of small ones, de-seeded and finely chopped
    clams and mussels
    chorizo, diced

    Fire up the bbq/fire pit with wood (not used charcoal so don't know how it would be) when the wood is hot but not too high with flames pop on a paella pan or heavy bottomed pan.

    Toast the saffron and put in the stock. Cook the chorizo, reserve the oil in the pan and put the chorizo to one side.

    Cook the onion in some olive oil and the chorizo oil till soft but not browned, add the garlic and the paprika, stir like billy-oh, don't let it stick and add the rice, tomatoes and whole chilli, stir everything and the rice will start to become opaque. Add the stock and stir again. Don't stir again!

    Scatter the chorizo on top and arrange the beans, place the whole chilli in the middle and add stock when the the rice looks like it's beginning to go dry, test every now and then, adding more stock as needed.

    Move the pan to a cooler part of the fire if it's boiling away too hot or to a hotter part if it's not bubbling as it simmers. Put on some kindling/smaller pieces of wood if you need a more concentrated flame.

    About 5 minutes before the rice is done, arrange the clams and mussels. When the clams and mussels open up it's done!


    Eat! Julie says Desparado tequilla beer goes very well, I'll stick to the wine, Moira x
    Tiny-Pie and Lord Congi like this.
  3. We finally used our Christmas present for the first time today. We went in the car to Tatton Park, stoked up the barbie and cooked shrimp and spring onion fritters for starters followed by quesadilla.
    It was a cold day at 3 degrees, too cold to actually sit, but wrapped up warm, we had a brilliant day out.
    We have a dutch oven cook book but to be honest the recipes are a little weird, catering to American tastes. We just adapted easy quick recipes this time as we needed to season the cast iron pans. Can't wait to cook bread and jacket potatoes and hearty stews!

    Anyone have dutch oven recipes they have tried, then please post on here so we can try 'em too :)

    Shrimp and spring onion fritters.

    175g Potted shrimps, sliced spring onions, batter: 175g plain flour, pinch of bicarbonate of soda, water, salt and pepper and mix to a smooth thick batter. Deep fry until golden.



    Onion, peppers, ham/quorn pieces/cooked chicken. Fry in pan. Heat the tortilla on a griddle pan then add the fried mixture and top with grated cheese and hot chilli sauce. Add another tortilla on top, turn over once the cheese has melted inside, then cook on this side for an equal amount of time.



  4. Jaspervan's Really easy BBQ sauce recipe.

    Basic ingredients just mix them all together in a bowl:

    4 tbsp each of:
    Soy Sauce
    Demerera sugar
    Tomato ketchup
    1 tsp english mustard powder
    2 tsp tabasco

    BBQ Chicken:
    I use thighs but you can use breast or drumsticks, I score the chicken on the skin side and next to the bone on the other side to open them out abit to make cooking easier. Then just cover in the sauce and leave to marinade for a while. I make this a couple of days before going camping and freeze in bags, stick them in the coolbox in the morning and by the time dinner arrives the chicken has defrosted and I just chuck it on the BBQ until cooked through.

    BBQ Ribs:
    I put the ribs in a deep oven tin with some onion and bay leaves, half fill with water, cover in foil and cook in oven for 2hrs at gas mark 4. (If prefered you can simmer them in a saucepan)
    Then drain and mix with the sauce, chuck them on the BBQ to 'char' abit and they are done.
    Cooking them in the oven first means they are delicously moist and fall off the bone. yum.

    Mack's home-smoked mackeral fillets

    Get yourself a camerons shoe box size smoker or Make up an impromptu smoker with an old tin and smoke some mackerel fillets for approx 15 mins, (put it on bbq or outside gas ring otherwise your van will be honking for weeks!) at the same time rough chop some chorizo and cook over a medium heat until it starts to ooze a bit and then add some rough chopped tomatoes and a teaspoon of fennel seeds, dish up with a spoonful of chorizo and tomatoes on top and a big chunk of crusty bread! :)
  5. Olivebay's BBQ STEAK

    cant beat a nice fresh steak on the bbq, we love it with a nice bit of salad also a nice hot frying pan that you dont mind getting a bit black on the flames onions thinly sliced straight into the hot pan mmmm frying onions :p now a splash of red wine into the onions...its open now just as well finish it off ;) keep the onions frying until dark red in colour and crispy :p now take those onions off and add a little olive oil to that frying pan in with some mushrooms, spring onions, red and green peppers quick fry these until done to your liking.

    Next some nice beef eater tomatoes, scrap out the inners try not to damage the outter, put that in the pan to heat through, now fill the outters of the tomatoes with this mixture. place the steak on a bed of green salad, the filled tomatoes next to it with the crispy onions on top mmmm delish and not very fattening unlike chips ;D Enjoy campers


    Sounds weird, but trust me they are AMAZING!!!!!

    Simply wrap bits of smoked streaky bacon around Glacé cherrys. use cocktail sticks to hold the bacon in place.
    Place over hot coals until the bacon is cooked.


    I guarantee you'll love them ;D
    john8591 and Lord Congi like this.
  6. cover the outside of the frying pan with washing up liquid before cooking, when you come to washing it after cooking over a fire, the burnt on washing up liquid easly washes off to reveal an unmaked and unburt frying pan :)
    john8591 and 72wilma like this.
  7. They all sound lovely ,might try the steak one :)
  8. These all look a bit complicated to me,

    My 30th I did something I'd always wanted to do, Roasted a Hog the old fashioned way over a fire. This was inspired by doing pit roast as a young boy scout.

    The hog was raised by a mates mum on her small holding So I saw it grow and fed it, VERY Satisfying.

    Step 1, 6AM FIRE:


    Step 2 7:30AM Add Meat:


    Step 3, Add more guests:


    Step 4, 7PM SERVE:

    72wilma likes this.
  9. Oh and my other favourite danger cook is:


  10. ^^^^^^ that looks hazardous but fun :thumbsup::eek::thumbsup:
    Alex VW Heritage likes this.
  11. grillin ..

    jalfrezi pork bellys ....

    over a smoky fire...



    runner beans in the back ground ...


    resto westy in the back ground ...
    Baysearcher, womball and Merlin Cat like this.
  12. they were very tasty ...:p

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