Barbecue Bible

[Goodbook]

What do you like to cook on the bbq?
Need some ideas as its bbq season.
Has anyone done beer can chicken, and could you use soda instead of beer? Or does it have to be beer?

 

[JackRT]

Beer can chicken is excellent. Cooking boils off alcohol and leaves the flavour. However you could use a near beer or perhaps ginger ale.

 

[Kiterius]

Mountain Dew Code Red.

 

[Anguspure]

What do you like to cook on the bbq?
Need some ideas as its bbq season.
Has anyone done beer can chicken, and could you use soda instead of beer? Or does it have to be beer?

Thick [bless and do not curse][bless and do not curse][bless and do not curse][bless and do not curse] steak marinated in Jamaican jerk sauce. Then liberal with the hollandaise to serve. Charred corn and asparagus to go with it all earned a few laughs for being la-di-da the other day but the whole thing was irresistible.

Cockles opened on the hot plate then into a miso soup / wakame / sesame oil sauce is also a favourite.

A recommendation for Chicken to keep it super tender, particularly for Chicken breast, is to brine it for half'n hour before cooking. It can take a bit of experimentation to get the salt content of the brine right but when sorted the chicken is perfecto!

 

[mmksparbud]

Try the real ginger beer---ginger ale is insipid. I always like the [bless and do not curse][bless and do not curse][bless and do not curse][bless and do not curse] and Bull brand, but could only find it in a liquor store. Finally, the supermarket started carrying it--Yipee!! It's nonalcoholic, like root beer.

 

[BeStill&Know]

What do you like to cook on the bbq?
Need some ideas as its bbq season.
Has anyone done beer can chicken, and could you use soda instead of beer? Or does it have to be beer?

Love poppers ,jalapenos stuffed with cream cheese (or other) wrapped in raw bacon then BBQ until crispy

 

[Goodbook]

Mmm thanks for ideas..i love corn on the cob!

 

[bill5]

How tragic that this thread attracted so little interest.

Grilling is half my diet. Mostly chicken and the occasional steak or pork chops/tenderloin. I don't get fancy about the methods though; often it's seasoned rather simply. "Montreal Chicken" by McCormicks is a staple on chicken. With that on it lightly, I can still grill/reheat and top it with BBQ sauce, marinara...the list is endless.

 

[PaaKne]

What do you like to cook on the bbq?
Need some ideas as its bbq season.
...

Not quite BBQ season in Norway yet (at present 24-25 degrees Farenheit outside...), but when that seasons come, a teenager like me should be very pleased having some "treasure chests" on a BBQ. For each person/chest (sized for teenager/adult):

⦁ Salmon fillets, diced (3/4") - 3 oz.
⦁ Pollock fillets , diced (3/4") - 3 oz
⦁ Red onion, thinly sliced - 1 oz
⦁ Yellow onion, thinly sliced - 1 oz
⦁ Carrot, thinly sliced - 2 oz
⦁ Broccoly, small florets - 3 oz
⦁ Peas (fresh, canned or frozen) - 1 oz
⦁ Lemon - 2 thickly cutted slices, one shelled
⦁ Oil (preferably canola/rapeseed, corn usable) - 2 teaspoons
⦁ Dark soy sauce - 2 teaspoons
⦁ Lemon juice - 2 teaspoons
⦁ BBQ - aluminium foil, quadruple - 1 sheet

#1 Construct a "treasure chest" of BBQ foil and brush inside with oil
#2. Fill the treasure chest with one layer of vegetables and sprinkle with 1 teapoon of soy sauce +
#3. Fill the treasure chest with one layer of fish, sprinkle with lemon from slice 1 and put slice 2 (shelled) upon
#4. Repeat #2.
#5. Wrap the treasure chest firmly.
#6. Put ot well heated grill.
#7. Turn after 6-7 minutues
#8. Ready after 12-13 minutes
Serve with a baked potato and green garden salad/yoghurt dressing


A large salmon fillet is also very suitable for the BBQ: 10-12 servings:
⦁ Salmon fillet - 4-4.25 lbs (skin not removed)
⦁ Salt - 2 teaspoons
⦁ Coriander seeds - - t teaspoon
⦁ Red chilli - one, finely chopped
⦁ Lemon grass - one piece, finely chopped
⦁ Line - one piece, juice and grated shallow
⦁ Mint (fresh) - 2 tablespoons, finely chopped
⦁ Coriander - 2 tablespoons, finely chopped
⦁ Honey (preferable a strong heather honey) -- 2 tablespoons
⦁ BBQ - aluminium foil

#1 Clean salmon fillet, dry, sprinkle salt on meat side, "massage" the sat into fish and wait for 12-15 minutes
#2 Place fillet upon BBQ foil, spinkle with coriander seed
#3 Make a pasta of chilli/lemon grass/lime juice/grated lime shallow/mint/honey, brush meat side of the fillet.
#4 Wrap BBQ foil completely (double) around fish
# 5Put on well heated BBQ
#6 Reduse heat after 9-10 minutes, put on lid if possible
#7 Open and sprinkle with coriander

Serve with potato salat
⦁ Potatos - 3,5 lbs (boiled, cooled and diced)
⦁ Spinach - 3,5 oz (cleand, light chopped)
⦁ Radisch (red) - 10 medium, thinly sliced
⦁ Red onion - 0.5 lbs, finely chopped
⦁ Coriander (fresh) - 4 tablespoons, lightly chopped
⦁ Mayonnaise - 1 cup
⦁ Sour cream (35 % or more) - 1 cup
⦁ Horseradish - 0.25 cup (finely grated)

#1Mix potatoes, spinach, radich , red onion and coriander
#2 Mix coriander, mayonnaise, sour cream and horseradish
#3 Mix #1 and #2

 

[bill5]

Not quite BBQ season in Norway yet (at present 24-25 degrees Farenheit outside...)

And you call yourself Norwegian??



I grill year-round, cold or not. A little chill isn't gonna stop a good grilled meal. About the only time I don't grill is if it's raining (hard).

 

[PaaKne]

And you call yourself Norwegian??



I grill year-round, cold or not. A little chill isn't gonna stop a good grilled meal. About the only time I don't grill is if it's raining (hard).

Well, borned in Norway like my father and mother, living in Norway and have a Norwegian citizenship an passport. What more required for being a Norwegian ?

As we always use charcoal grill, it's impossible to grill in rain. At 24-25 degrees Farenheit or about -4 degrees Celcius we also grill, but preferably that inside the the door in the stove (or an open fire when hiking, nice, but not considered as "grill" or "BBQ" by any in my family).

Btw: Guess that you are a Norwegian as well, is that right?

 

[bill5]

Not quite BBQ season in Norway yet (at present 24-25 degrees Farenheit outside...)

At 24-25 degrees Farenheit or about -4 degrees Celcius we also grill

???

Charcoal grilling is great but too impractical for me...

 

[JackRT]

Here in Ontario Canada I sometimes do winter BBQing. The only real problem is the wind. You need a decently calm day.

 

[PaaKne]

??? ...

... but preferably that inside the the door in the stove! Modern Norwegians stoves (https://www.expert.no/images/products/5707582150325_HCIS60W15-_F.png) above absolutely basic normally has a (often removeable) electric grill inside the stove (like http://www.nettoparts.net/images/menuikon/online help/komfur/video/grill.jpg).

???
... Charcoal grilling is great but too impractical for me...

No really Norwegian grilling witout charcoal, a decent amount of charcoal ligher fluiid and some thick dark fog for your neightbours .

 

[bill5]

lol