Forum Topic

BBQ ideas needed.

We don't do BBQs. At least we haven't done them since the children went away and that was decades ago.  But we thought we'd have a BBQ again - maybr half-a-dozen guests next week.  So I'll get the BBQ gear out from the shed, clean it up and send out some invitations. So the requirement is...some interesting ideas for a really good BBQ. So give your suggestions about menu etc please.(thinking about next week maybe).  Thanks.

Gerry Tan ● 4645d40 Comments

Actually we were invited by our next door neighbours' BBQ party and I volunteered to be co-chef. This was our menu:thin cut rump steaks, spatchcocked poussin(pieces of), sea bass fillets, sardines, 3 salads(rice,couscous and pasta based) and chunks of Puliese bread. Tiger beer red and white wine. Lots left over which guests took as doggie bags.I love char siu pork - we always have this at Chinese restaurants with various dim sums - delish!

Gerry Tan ● 4615d

I've now tried this suggestion of Nigel's.  The first time I've ever used Five Spice.  It was different and we enjoyed it and I'll think I'll try the marinade on salmon steaks next.BTW what did you cook Gerry?

Philippa Bond ● 4615d

We are not good at eating fish so have to work hard at finding dishes that we find acceptable.  Fish pies are one of them. Leeks are lovely in white sauce.There is a Delia one with lightly smoked salmon which is also delicious.What a sensible neighbour inviting you round to join in rather than just suffer from the smoke of the BBQ!

Philippa Bond ● 4621d

Before today's rain, our neighbour had a large BBQ party and the smoke flowed into our house.  It was so bad our neighbour came to apologise and invited us to his BBQ. They had the usual BBQ items - burgers, sausages, lagers etc...but they also did a fish pie and Craster kippers and sardines. The fish pies had prawns, mussels, smoked haddock and leeks, all in a white sauce and mashed spuds...absolutely delish - so were the sardines, washed down with lagers. A tasty evening.

Gerry Tan ● 4623d

The boys all seem to drink out of cans nowadays.  You can use reusable.I guess I shouldn't have called it entertaining - it gives the impression that you have to put on a show.It is the outdoor cooking version of a bring-a-dish lunch or supper and you could do a bring your own kebabs version too.

Philippa Bond ● 4626d

Paper plates...plastic glasses

Keith Iddon ● 4626d

Barbecues are a great way to share food - you don't have to fit everybody around the dining table!

Philippa Bond ● 4626d

The nice thing about the haloumi is that it can sit in the fridge unopened for a while.  The one I just bought has a best before (not use by) date of October 2014.  Plenty of time to pick up the shorter life ingredients to accompany it!

Philippa Bond ● 4626d

Not really a last minute method then!  OK for planned BBQ.  Slightly bigger haloumi cubes would help.

Philippa Bond ● 4627d

Second the cooked cucumber.

Keith Iddon ● 4628d

PhilippaIf you can't get pork loin you can substitute pork loin chops. Don't cook them for as long as a piece of loin and slice thinly 'across the grain'.Serve it with VERY thin strips of cucumber (use a peeler) which you can warm for a minute in the cooking juices. Cooked cucumber sounds perverse but, trust me, it's delicious.

Nigel Brooks ● 4628d

You may already know but if you use wooden skewers try leaving them to soak in water overnight and they won't burn on the bbq

Keith Iddon ● 4628d

I've now made the Jamie Oliver haloumi kebabs recipe above and they were delicious.  The haloumi loses saltiness and becomes creamy.  The lemon and chilli in this was a nice change from garlic which we eat a lot of.  The next day's lunchtime ones had the mint as well because I'd left it in FIL's fridge. I'm not sure whether I preferred it with or without.  I have metal skewers easily to hand so used those and then probably discovered why JO suggested wooden.  The metal ones tend to split the haloumi.I've bought the five spice for Nigel's char sui but they didn't have any suitable looking pork but did have neck of lamb so we had marinated lamb + mushroom and vegetable kebabs (lots of garlic!)last night. Long time since I've made them so really enjoyed them.

Philippa Bond ● 4628d

Although I am not much of a beer drinker I do like to try different beers in the restaurants that I visit. Mostly I find the Asian beers are more to my liking nice and refreshing without the strong beer taste like real ales. A nice Corona with a slice of lime always goes down well on a hot day.When I first arrived in Brisbane you had very little choice in what sort of beer you drank there were two local breweries Castlemaine and CUB and they had their own pubs one sold Brisbane Bitter and the other only Fourex this was sold in either, Pots = 10oz half pint or 5oz a quarter pint Women were not allowed in public bars only the lounge. In NSW it was Toohey’s New or Old but in bigger glasses a massive 15oz I think it was in the early 80’s that they allowed over the border beer to be sold on draught in all pubs, and along came the introduction of pint glasses. In the late 70’s and early 80’s there were only two types of male those that drank xxxx and the Brisbane Bitter drinkers you only owned a Ford or a Holden Japanese cars were frowned on no one wanted a rice eater!  Nowadays the Aussie is a little more refined they import a lot of beers and they sell Bundy and coke on tap.

Tony Maxey ● 4638d

German lagers and 'altbiers' - now you're talking.Could never really get into Belgian beers (all those different glasses) despite working in Zaventem for six months.

Nigel Brooks ● 4638d

I know there are some decent ones Nigel.I like James Squire,Baron's,Hahn, Cooper's and Little Creatures but the mains I have tried in Australia(Toohey's,Swan,Castlemaine,Tooth's,Carlton ) are pretty ropey imo.Their lager style is quite often slightly too sweet and fizzy for my palate.I prefer the drier finish of German lagers and the hoppiness of English pale ales.

Keith Iddon ● 4638d

Nigel, Keith and Tony, for what its worth my favourite bbq pints are Czechoslovanian lagers and the wonderful Singapore lager called Tiger beer, although after a few of my kebabs and grilled sardines any lightish lagers go down well. Also cold Belgian beers take some beating imo.

Gerry Tan ● 4639d

Luckily I don’t suffer from hangovers But if you would like to repeat your unfortunate experience on the OP Bundy the Nest on Hanwell Broadway sell both normal and OP Bundy at a very reasonable price.The Aussie have an attitude where the other team never played well “we just played badly” John Eales words not mine. A friend of mine said recently that the Aussie have had twenty years of glory so enjoy it while you can.  I Copped flack for twenty five years with England losing everything to the Antipods the greatest day was when England beat them at Union in the World cup I won $400. California Roll is basically what Westerners call Sushi. Rolled seaweed with sticky rice, avocado, sliced cucumber with either Chicken or Tuna I have used Chicken as some people have an aversion to raw fish even though they will eat tinned Tuna.

Tony Maxey ● 4639d

KeithThe are some fine Australian beers, many of which used to be available from the 'offie' at The Feathers when it was a proper pub in the 1970's.  was comparing that pale insipid gnats **** that has been served as Foster's since the 1980's with the 'real' stuff.

Nigel Brooks ● 4639d

Fair dinkum Tony...I spent and unforgettable night that I can't remember much about on the Bundy (the stronger one) in a pub in Newcastle many years ago.There is no hangover like a rum hangover imo!What is a Californian roll? Recipe please?I think the Aussies would never tire of holding the urn and will be spewing if they lose this series,which is looking more and more likely.I've been to Australia 9 times in all and I know how much they like to rub the pommie's noses in the dirt on a cricket pitch.We must show no mercy as we never received any.

Keith Iddon ● 4639d

As a none beer drinking person I am sure Fosters tastes no worse than real ale if anything a nice pint of Bundaberg Rum and Coke goes down well on a warm day. A BBQ is what A BBQ is I used to make Californian roll with BBQ noodles that always went down well with  my Oriental friends so a mixture of western and Asian food. As for the Ashes I think you may have forgotten the Aussies had them for many years and probably got sick of holding them so this may be their way of sharing that is of course if Aussies do share. But as an Englishman who spent 25 years in Australia any team from any part of the World in any game that beats Australia is ok in my books.

Tony Maxey ● 4639d

We'll have to agree to disagree on that one Nigel.There are a few decent brews in Oz,usually the 'boutique' style beers but the mains (those you've mentioned and others) are fizzy,sweet and are hard to tell apart imo. Give me English ale and German lager any day.

Keith Iddon ● 4639d

Luckily, there are still places (where else but Earl's Court) where you can still buy 'proper' tinnies rather than that Manchester chemical works stuff that passes for Australian lager in the UK.Nothing like a slab of Toohey's or Swan with a Barbie.

Nigel Brooks ● 4639d

Washed down with a few cans of that Fosters muck no doubt Tony..;-)The whole point of the thread was to get away from the usual boring bbq fare and to have a few simple alternatives.If you have a bbq this summer Tony, make sure you keep the ashes as they will be the only ashes in the hands of an Aussie this year....

Keith Iddon ● 4639d

Lol only the English could take something so simple and turn it into hard work. The idea of a Barbie is a few snags, prawns a bit of steak and maybe a few bits of kidney or liver, bread rolls and salad for the vegetarians if you’re feeling generous.  

Tony Maxey ● 4639d

I'm glad you enjoyed the dish Philippa. Yours sounds well worth a try too.I might try it with one of my favourite fish which is trout. Artic char is a good choice also,bit of a cross between trout and salmon.

Keith Iddon ● 4640d

Made a version of Keith's caper and garlic and sweet pepper fish last night.  It was delicious.  Thanks Keith (and Gerry for being the OP)!I used salmon steaks and steamed them in foil in the top of the steamer.  Steaming is currently my favourite way of cooking salmon.  A few new potatoes in their skins were cooked in the bottom of the steamer and last night we had a separate huge green salad but sometimes I steam green beans in the top for a few minutes too.  I like to crush the potatoes in the juice so no need for butter!  My usual favourite salmon dish is with cream or yoghurt with chopped spring onions (keep a long time and go in lots of recipes)/chives (original recipe but mine died)/tops of onions that have started to sprout in the cupboard/chopped onion (last resort) on top steamed in foil.  It's a useful way to use up the last of a pot of cream or plain yoghurt.  It doesn't matter if it is on the turn.

Philippa Bond ● 4640d

Something else that I cooked in a conventional oven but would work well on a bbq is the following and very simple.I jar of sundried tomato paste and half a lemon.Cut a large fish(or two if smaller)in several diagonal cuts the length of its body and spoon the paste into the cuts and rub some into the body cavity.Place a few slices of lemon into the body cavity and put a dozen or so black olives around and onto the fish.Mix a little olive oil with the remains of the jar of tom. paste and drizzle this over the fish and olives.You can add a few capers if desired.Bake in a hot oven until done or would work in silver paper on a bbq.I cooked this for my wife and I whilst on holiday in Turkey recently and it was lovely.

Keith Iddon ● 4644d

Place a whole peeled bananaon a piece of foil along with a few raspberries, strawbs and nectarine. Pour a couple of tablespoons of Cointreau over the fruit and wrap up the foil parcel. Place on hot BBQ for about 10mins and serve with good vanilla ice cream...yum!!!!

Celia Owen ● 4644d

Very simple but tasty is to put hot dog sausages onto skewers and pop on hot bbq.Bit of chilli dip on the side. Same with sweetcorn cobs on skewers with a little butter,salt pepper and chilli dip.Lovely!

Keith Iddon ● 4644d

Tandoori lamb chops on the BBQ can make me weak at the knees!!

Bud Richards ● 4644d

Thanks Nigel - was writing the other post while you were replying!

Philippa Bond ● 4644d

PhilippaIf they are really 'squishy' make smoothies with them.If they still have some 'resistance' when gently squeezed then you should be OK.Forgot to add that slices of pineapple (leave the core in) 'caramelise' well on a BBQ. Just remember to let them cool a bit before you try to eat them, the sugars get REALLY hot.

Nigel Brooks ● 4644d

Nigel - does this work with rather ripe bananas?

Philippa Bond ● 4644d

One more thought for a really lovely and simple dessert.Bananas. Simply prick the skin a couple of times with a fork and place on the BBQ  skin on (roughly five minutes per side). For a ridiculously sweet topping melt down a couple of Bounty bars and add a 'blob' when you've cooked the bananas.

Nigel Brooks ● 4644d

Gee, thanks Keith and Philippa - fish we love and yes we all seem to BBQ too many red meats - we love the idea of veggie 'n halloumi kebabs - we're gonna try both your recipes at our next BBQ evening - keep tuned into this excellent EalingToday website, I'll let you know how our alfresco guests liked your BBQ ideas - thanks.

Gerry Tan ● 4644d

I often find that barbecues are terribly meat orientated.I love kebabs with mixed vegetables.  It is surprising how good those ordinary cherry tomatoes (as opposed to the extra special ones) are when they are cooked.  Marinated lamb with courgette, sweet pepper, onion, mushroom, cherry tomato.And here is a recipe I haven't got round to yet:http://jamieshomecookingskills.com/recipe.php?title=vegetable-halloumi-kebabs

Philippa Bond ● 4644d

Make a sauce of about 200ml olive oil and the juice of one half lemon or i whole small lime.A splash of white.Spalsh of white wine vinegar.Chop a red/orange or yellow pepper into small dice and finely chop a garlic clove or two depending on your taste.In a pestle crush a level tablespoon of rinsed salted capers.Add all the ingredients together and season.Leave for a couple of hours to let the flavours introduce themselves to each other and become friends and then make a parcle from doubled over cooking foil and put in a nice fillet of salmon or any fish you have.Spoon thge sauce over and close the parcel.Cooks fairly quickly on a hot bbq.Hope you and yours enjoy this if you try it Gerry.

Keith Iddon ● 4645d

Thanks a bundle Nigel - char sui port is my favourite. I like your recipe for marinading the pork.  As for fish, I love the idea of wrapped sardines with lime slices and onion.  Fabulous!Now, a few salads on the side perhaps?  Thanks.

Gerry Tan ● 4645d

Char sui pork on the barbecue is fabulous.Marinate pork loin chops (or a pork loin if you're flush) in light soy, honey, a tsp of five spice overnight and cook carefully on the barbie.Fish always goes down well. Wrap some sardines in foil having 'slashed' the skin first with a couple of slices of lemon or lime and a 'bruised' spring onion. Cook for about 5-7 minutes per side. Serve the foil parcels and let your guests enjoy succulent fish.

Nigel Brooks ● 4645d