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How about a Barbecue?
Fri 26-Feb-10
2:37 am
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Michelle from Oregon
Oregon, USA

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Hello, my name is Michelle.......and I am a barbeque-a-hollic. Monster

(Cottage Smallholder Forum, "Hi Michelle!")Big_HugWellDone

I have been coming to terms with my condition ever since Dan and I got married, and I realized the reason why he cooks everything on the barbeque well-done was he didn't know any better.

Since I do like things medium-rare, I decided to take things into my own hands.

Now......the grill is mine. Muhahahahaha!!!!!!!

Oh..... sorry.

I will unbend enough to allow Dan to handle hamburgers and hotdogs, but after that........

Step away from the grill.

I will be the first to admit that I do not know everything about the grill, but I am learning. Steve Raichlen is my barbeque guru, and I have learned lots from his fabulous cookbooks. But I know the best recipes are the secret ones, the ones not in the cookbooks, and I was hoping that this would be a great thread for sharing them. I put this in main course, but I was hoping for recipes for anything that you cook on the grill, from soup to nuts. Hey, don't laugh, I did a tomato sauce on the grill that I used to dress a pasta salad...fabulous!

SO, to start, I have a great grilled artichoke recipe......

Grilled Artichokes

-Artichokes (plan for 1/2 per person)

-Lemons

-Italian Salad Dressing (choose one that doesn't have too much oil in it, you'll understand later)

Start out by boiling water with at least 1 lemon (cut in half and squeezed into the water, go ahead and throw the lemon in too). Add your artichokes and boil untill you can easily insert a fork into the stem.

Drain and cool the artichokes. Cut in half and clean out the choke (the fuzzy stuff in the middle), rinse it if you have to, to get rid of the choke.

If you have a grill pan (this can be any pan that you don't mind using on your grill), place your artichoke in the pan cut side up.  If you don't have a grill pan, use some foil and shape a container around your artichoke. Fill the hollow that you made cleaning out the choke with Italian dressing.  

Place on the grill at a medium heat. This is usually the first thing that I put on the grill, so it has time to cook semi-slowly. That gives the dressing time to reduce down and caramelize, and get a nice smoky flavor off the grill. The earlier reference about a dressing without too much oil? If it has too much oil it will fry the artichoke and not caramelize. I have gotten them to a happy point in about 45 minutes. Take off the grill, cool slightly, and enjoy.

If you can't be a shining example, be a terrible warning!

Fri 26-Feb-10
6:11 am
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JoannaS
Latvia

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I once made pizzas on a bbq, the reason was it was my son's birthday and he had requested pizzas but after starting the dough earlier on in the day half of Denmark, part of Sweden and part of North Germany had a power outage, leaving me with dough that I couldn't cook in the oven. Well I rose to the challenge and we lit the bbq and managed to make some reasonable pizzas - maybe if I had formed some sort of lid they would have cooked even better but it was just a little open charcoal bbq.

Sat 27-Feb-10
1:57 pm
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Shereen
Near Belfast, Northen Ireland

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I'm a fan of barbecues too. My Mum and Uncle started that off in the mid-80s when Mum built a BBQ grill out of bricks and some oven racks, and we've not looked back since. Uncle bought us a copy of Floyd on Fire and it remains my favourite barbecue book to this day.

Having said that I like simple BBQ things too – like drumsticks mostly cooked in the oven, brushed with mango chutney and finished off on the BBQ. Or tuna steaks rubbed with oil, lime and garlic which are then grilled when the BBQ's hot.

The problem is my friends and family are not big vegetable eaters, so any BBQ we have turns into a protein feast. I did once get complimented on my grilled corn on the cob, which surprised me bearing in mind the husks had caught fire in an impressive style during cooking.

 

Edited to fix spelling.

Sat 27-Feb-10
2:09 pm
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mutley
Didcot/uk

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I love bbq's will fire one up even if it's just me and a couple of bergers in the winter.some onions and some lettis and sliced tom's. it's the taste, and i collect the wood for the fire, it's more work watching it but you don't need coals if you can sorce for free.

Sun 28-Feb-10
1:55 pm
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Danny
Scarborough, England
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Great thread, Michelle. Thanks.

You are so right, Mutley, it's the taste that a BBQ adds. I often do a whole chicken in ours (a kettle type BBQ) with the lid on and add hickory chips, soaked for 30 mins first.

Our best BBQ ever was a simple fireguard placed over a battered Hinari grate in an old wheelbarrow. The BarrowBQ. It just goes to show that you do not need fancy equipment, although I do envy the big gas model that friends of ours have. Colin is the best BBQ-er I have ever known and we love being invited to theirs on a sunny summer Saturday afternoon.

I'm with you on the medium-rare preferenec, Michelle. Why does every guy think that it is simple and inevitably produce burnt offerings that I would not even feed to the dog? Like any cooking, it's timing, temperature and lots of practice. An invitation to a novice's BBQ supper turns my blood stone cold!

Never knowingly underfed

Sun 28-Feb-10
2:10 pm
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mutley
Didcot/uk

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Love the taste of blood im a sucker for it. forgot to add mary in after.Doh go the nabour in on the garden theme will make a conservatoy of sorts and grow grape vines. lol i do dream lots.

Mon 1-Mar-10
3:41 am
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Michelle from Oregon
Oregon, USA

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Question- What do you use to make smoke on your bbq? Smoking chips? Do you rely on the charcoal only? And what flavor do you prefer? Apple? Alder? Oak?

I ask because I stumbled across a idea when I had no smoking chips on hand. I went out to my garden where I had a huge rosemary that had some branches that weren't doing to well, cliped them off and threw them directly on the grill. Rosemary smoke! The steaks tasted fabulous! I need to try it on chicken.....

If you can't be a shining example, be a terrible warning!

Sun 30-May-10
5:59 pm
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Michelle from Oregon
Oregon, USA

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The weather is getting better folks, June is the day after tomorrow, so no more excuses folks, its time to start grilling, barbecuing, whatever you call it.

I had great success with a barbecue rub that I used on Friday, I grilled 2 whole chickens, and they were yummy. And it goes like this…..

BBQ Rub

1/4 c brown sugar

1/4c  paprika (I used smoked this time and the flavor was wonderful)

3T black pepper

3T coarse salt (If you can find smoked salt its a nice addition)

2t garlic powder

2t celery seeds

1t cayane pepper

Combine all together, mix with your hands to break up any lumps.

If you are using this on a whole chicken, I recommend putting a scoop in the bird and roll it around so it covers the inside of the cavity, then start on the outside, applying the rub. Make sure the outside of the bird is dry before you start, otherwise you will have a sticky paste that doesn't stick. Coat thoroughly,  and let it rest for as much time as you cna give it so the flavors have a chance to work in. Gril in your chosen manner.

I use this on pork ribs too, its a great go-to rub for anything.

Enjoy!

If you can't be a shining example, be a terrible warning!

Sun 30-May-10
6:01 pm
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Toffeeapple
North Bucks

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Michelle, a 1/4 what of paprika? Cup?

I'll try that again!

Sun 30-May-10
6:05 pm
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Michelle from Oregon
Oregon, USA

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Nice catch TA, sorry!

1/4 c paprika!

Oops!

If you can't be a shining example, be a terrible warning!

Sun 30-May-10
6:07 pm
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Toffeeapple
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Thanks M.  If you don't mind I'll add it to your post?

I'll try that again!

Sun 30-May-10
6:08 pm
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Michelle from Oregon
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Please do!

Better continuity!

Many thanks!Smooch

If you can't be a shining example, be a terrible warning!

Sun 30-May-10
6:16 pm
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Toffeeapple
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Thanks,  all done.

Went to a neighbour for a barbecue the other Friday.  God, was it awful.  The cheapest pre-made, frozen jumbo sausages and burgers and some ready coated chicken.  No veg, no salads, no bread apart from some very cheap burger buns.  It was all done on a very cheap gas grill with no provision for adding flavour from the Rosemary branches I took with me.  Shan't be doing that again! Bleugh... Thumbs_Down

I'll come to you instead.  Ok

I'll try that again!

Sun 30-May-10
6:40 pm
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Michelle from Oregon
Oregon, USA

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Please do!

What would you like pork ribs or chicken?

Or I could dig up a few steaks, maybe? I_am_Hungry

That is so sad that they weren't willing to use the rosemary, all they would have had to do is throw them on the back of the grill and let it smoke. Its a little thing that would have added soooo much flavor!

 

I can't spell today TA, you better keep watching over my shoulder! Its those late night concerts, they keep me up past my bedtime....

 

If you can't be a shining example, be a terrible warning!

Sun 30-May-10
7:37 pm
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danast
Argyll, Scotland

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Boasting Michelle????   Big_Laugh  Big_Laugh  Big_Laugh

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