Barbeque anyone?

I didn’t go into the supermarket on the way home from work, but heard several people discussing their first barbecue of the Summer. Maybe, just maybe I’ll think about putting one on tomorrow.

Any favourite recipes for marinating / barbecuing ?

Any barbecue quotations?

“It will be fine for a barbecue tonight, all this talk of hurricane force winds is rubbish” – John Fish, October 1987

Author: Sarah

No time to lose. No, time to lose. Make time to stand and stare.... Did you see that?

46 thoughts on “Barbeque anyone?”

  1. This is my entry Pseu
    BBQ sauce

    2oz Butter
    1 large onion very finely chopped
    2 teaspoons tomato puree
    2 tablespoons dark vinegar
    2 tablespoons Demerara Sugar
    2 teaspoons mustard powder
    2 tablespoons worcester sauce

    Melt the butter and fry the onion gently until soft but not coloured
    Then add the tomato puree and cook for three minutes.

    Blend all the other ingredients with 150mls of water until smooth and stir into the onion mixture – return to the heat and simmer for 15/20 minutes.

  2. “Ich bin ein Barbequer” – J F Kennedy

    “Spare rib anyone?” – Adam

    “Never leave your barbecue unattended as this may result in upsetting your neighbours” – Bernie the Baker, Pudding Lane, London 1666.

    “Try a bit of variety with your meat. Venison makes a great change.” – Robin of Loxley

  3. Thank you Val. I shall try it!

    Thanks Toc.
    How ’bout:

    “To BBQ or not to BBQ, that is the question” – William Shakespeare

  4. Ah, just slap everything on the grille and leave it till it’s black all over. It all tastes the same, anyway.

    Seriously, here’s a great desert. Take a banana, slit it lengthwise, lay a Cadbury’s Flake in the slit, wrap it in tinfoil ans put it to broil slowly at the edge of the coals. You can pour in a shot of Bailey’s before you lay the Flake in, if you like πŸ™‚

    Just a thought, has anyone else steamed fish in a dishwasher?

  5. “Invite couples with children – everyone loves children – especially if they are cooked properly” – WC Fields

  6. Yes, my mother used to cook salmon in the dishwasher and Christmas puddings in the twin tub

  7. Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. ~Fran Lebowitz

  8. BBQ Veg.

    Quarter a medium onion, slice some mushrooms, slice a courgette and some sweet potato. Get a sheet of tin foil, place all the veg on it. Drizzle on some olive oil, slices of garlic and some chopped fresh herbs (your choice). Salt n Pepper to taste then seal it up in a foil envelope. Not tightly so the air inside can swirl a bit. Bung it on the barby when you start cooking and take it off last. Open the foil, careful of the steam and serve.

    Spicy Beans.

    Tin of Baked Beans.
    Sml Tin Haricot Beans
    Small Tin Kidney Beans
    Small tin Chick Peas
    3 cloves Chopped Garlic (more/less to taste)
    Chilli Powder as much as you dare.

    Put em all in a pan and warm them through while you BBQ.
    Pour into a bowl and let folk help themselves.
    Works well with grated cheese on top.

  9. Avoid sugar and tomatoes in marinade they burn before the food is cooked.
    Use such as a late glaze 10 mins before removal from heat.

    A simple vinaigrette is an effective marinade just add some herbs/garlic of your choice.
    I do not mean that filthy bottled stuff you buy in supermarkets, make a fresh one but use safflower or sunflower oil instead of olive as they have a higher burning temperature.
    Use balsamic vinegar.
    You then have a sporting chance of getting the food cooked rather than a burnt offering.
    Turned cold and wet and windy here, no gardening.
    How is the border coming along?

  10. Never thought of Christmas duff in the washing machine, Pseu – don’t suppose it will work in a fron-loader, though πŸ™‚

  11. She used to make a huge number and stack them high in the side that boiled… I don’t think the spinning would help…

  12. I haven’t even thought about a barbeque yet; it needs to be a tad warmer before I feel tempted. It is a glorious evening though, so a salad is more my choice tonight.

  13. Thanks pseu, been back and checked, wise woman!
    Haven’t even got the BBQ out yet! More likely to be blown away.

  14. Too early for barbecue here. It’s still doing the April showers thing. With the occasional gorgeous day. I think I have to move to LA for outdoor meat slung on the grill.

  15. Assuming everyone (doesn’t everyone?) has a barbie made out of a 45 gallon oil drum or larger, I give you my favourite:-

    Barbecued Goat.

    1) Invite about twenty friends round mid-morning. They must bring beer and wine.
    2) Catch one youngish goat – the older ones tend to be a bit stringy, IMHO.
    3) I’ve censored the next bit – 9 PM watershed, lupine trade secrets and all that.
    4) Spatchcock goat and marinate with olive oil, thyme, bayleaf, garlic and lime juice.
    5) Lunch of fried liver, kidney and all the good bits (recipes available) with a fresh salad.
    6) After lunch, light the barbie using at least one sack of proper lumpwood charcoal.
    7) Socialise for a couple of hours while the barbie sorts itself out.
    8 ) Place goat on barbie, seasoned to taste. Reserve the marinade.
    9) Cook goat, turning occasionally and basting regularly with marinade.
    10) Scrub a sack of potatoes, quarter lengthways, splosh olive oil all over and roast in oven.
    11) When goat is cooked (medium-rare), cover in tinfoil and leave to rest for 30 minutes.
    12) With 15 minutes to go, add sprigs of fresh rosemary to potatoes.
    13) Prepare a simple side dish of tomatoes, onion, goat cheese, salt, pepper, oil and vinegar.
    14) Serve with lots of friendship and conviviality.
    15) Any guests still present after mudnight must be offered a place to sleep it off.



  16. Bolleaux – Pseu, I’ve no idea where the smiley came from after 7). Pretty please could you edit it to 8) with a double space before “Place” and then delete this.

    Ta ever so.


  17. It’s done it again, dammit! I meant figure eight, then close bracket, then double space…


  18. I can only put it down to lupine excitement and excessive salivation. Understandable. πŸ™‚

  19. Bilby – Quite so, plus the absence of a “preview” screen.



  20. There is that, of course.

    First comment from me for a while, OZ. Consider Your Wolfishness honoured. πŸ˜‰

  21. Hi, Nym!

    I have had enough bad barbecues to put me off for life. The only fantastic one one was seafood in Sydney. Huge tiger prawns in garlic butter and other tasty bits and pieces, followed by bouillabaisse (eaten indoors). A night to remember.

  22. What is the correct spelling for an English Barbecue/que? Am I using the Australian version?

  23. Duly honoured, Bilby (stage bow from The Cave). Fancy some barbied goat?

    Bouillasaisse is an abomination – the food of Satan, Dickie-doo-dah and all those other people who can’t barbie fish properly.


  24. Haven’t had goat in an age. Quite nice; a bit like lamb, without the fat. Your recipes always make me salivate, so I’m game.

    Bouillabaisse is wonderful! Well, I only ate it once, but loved it!

    (I worry about the word ‘game’.)

  25. Bilby – I can well understand the word ‘game’ might be somewhat unsettling to a warm, furry marsupial, but if we ever meet face-to-face, just scream, “I have The Key!”. I’ll leave you alone, believe me, as will the rest of the pack.


  26. Nighty night, Bilby. Never mind scary relatives. I still shudder over those shots Metin (or was it Levent?) posted here of my snowy encounter with your sister. πŸ˜€ SΓ§eep reassured.


  27. I think it was Levent. Sorry, OZ, but I stood proud on that day, when I was persuaded to leave the burrow. πŸ˜‰

  28. Morning all. No barbie over the weekend after all. I decided it was too warm to spend an evening controlling coals last night and we had a clod dperead instead.
    Thanks for your goat recipe, Oz. I’d love a demonstration before I have a go myself….

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