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The Great British BBQ 2017 Edition

Discussion in 'The Premier League' started by luvgonzo, Jun 14, 2017.

  1. seabreeze

    seabreeze Well-Known Member

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    I try my hardest to do both , and fail miserably at both . I burn the meat on the grill and the grass down the fairway . I've wrecked my clubs , in anger , on the course at golf . I wrecked a BBQ , in anger , before the first course is served . I no longer BBQ or golf.....AND I FEEL GOOD ..
     
    #41
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  2. PINKIE

    PINKIE Wurzel Gummidge

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    BBQ's down here mainly consist of a fire pit on the beach and lots of fresh fish. There is nothing on this Earth quite like the taste of fresh Mackeral done on the Barbie, especially if you've caught and gutted it yourself. But if I do want to go a bit fancy, then I'll marinate some Monkfish and Prawns in garlic, ginger and lime and throw them on too. Another good one is to take a saucepan, chopped onions, white wine, cream and pick fresh mussels off the rocks and whip up a Moules Marinieres :tongue:
     
    #42
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  3. pieguts

    pieguts Mentor

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    Just invested in a powered rotisserie for my round Weber BBQ. I intend to get a decent rolled shoulder of lamb and give that a go at the weekend.
    Generally I like meat without it being marinated, can't beat a few good quality cuts from a proper butcher, not a supermarket.
    Also like to do fish on the BBQ. Rub a little oil into the skin and wrap the fish in tin foil with a slice of lemon. Again, if the fish is good quality little else is needed.
    Currently drinking desperados, only because I haven't had them for years.
     
    #43
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  4. PINKIE

    PINKIE Wurzel Gummidge

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    Some of the best BBQ meat I've ever had was Wild Boar steaks cooked over hot coals at the top of a snowy mountain in the Czech Republic. Served with Sauerkraut, pickled gherkins and top quality Czech lager.
     
    #44
  5. pieguts

    pieguts Mentor

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    Keep your Michelin stars, you have just described a perfect meal for me.
     
    #45
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  6. NSIS

    NSIS Well-Known Member

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    Yum, love wild boar meat. proper sauerkraut is good stuff too...
     
    #46
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  7. PINKIE

    PINKIE Wurzel Gummidge

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    It's lovely, more gamey than pork, but still crisps up on the outside like a nice joint of pork. The Polish / Czech / Slovak area know how to do meat cooked on open coals and wood. Also that stuff goes so well with Sauerkraut and pickled vegetables. They also do some amazing air dried sausages and sides of pork etc. I could live on that stuff alone ...
     
    #47
  8. Highburyal

    Highburyal Cun.t Chops

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    #48
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  9. Highburyal

    Highburyal Cun.t Chops

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    you couldn't hack it fatty lol
     
    #49
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  10. Zanjinho

    Zanjinho Boom!
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    Happy to attend BBQ's but rarely host...

    ...people like to eat at them usually and I hog the food because I'm a greedy fat bastard :)
     
    #50
    Last edited: Jun 15, 2017
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  11. Sweats

    Sweats Sure
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    Sad times. Have you considered having lessons in both things?

    Ideal sunny Sunday or indeed Saturday, play golf in the morning, couple of pints then home fire up the BBQ then sit and get pissed in the garden whilst setting fire to stuff. Certain things should be a little burnt.

    One of my favourite accompaniments to a BBQ is a tomato and onion salad which I soak in cider vinegar for a couple of hours with a sprinkle of sumac added.
     
    #51
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  12. Stan

    Stan Stalker

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    I'm having to do most of the prep myself as quite frankly Mrs Stan isn't a chef so she's better off taking Stan Jr to his cricket match. Consequently I am cheating by doing dishes that can mostly be prepped in advance and the BBQ will only be for the kids. They're getting sausages and burgers so they can eat while they tear around the garden.

    Grown ups are having baked salmon with a yoghurt and dill sauce, cold roast beef marinated in mustard, brown sugar and rosemary, minty potato salad, zesty coleslaw (easy on the mayo), couscous salad with asparagus, mixed pepper, courgette and spring onion.

    Strawberry cheesecake and a mixed cheeseboard to finish.

    Lots of booze starting with pomegranate and prosecco cocktails as it's going to be HOT.
     
    #52
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  13. Stan

    Stan Stalker

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    I forgot, also a red onion and tomato salad. Drizzled with ample good quality olive oil, too much salt to be healthy and some black pepper. It's so simple but it's delicious. The tomatoes have to be large, fresh and juicy though.
     
    #53
  14. NSIS

    NSIS Well-Known Member

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    Try adding just a touch of red wine vinegar and some oregano.
     
    #54
  15. Stan

    Stan Stalker

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    I'm going to have to give you a big fat no on that one mate.

    Vinegar sucks the freshness out of the tomatoes and oregano pollutes the natural flavour of them.
     
    #55
  16. NSIS

    NSIS Well-Known Member

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    Just a tad adds flavour to onions.

    For me, oregano adds flavour, but I guess we all have different tastes.
     
    #56
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  17. Sweats

    Sweats Sure
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    Try sumac instead of oregano. It's very good. Especially if using red onions.
     
    #57
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  18. NSIS

    NSIS Well-Known Member

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    Cheers! Will give it a try...
     
    #58
  19. luvgonzo

    luvgonzo Pisshead

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    Posh ****.
     
    #59
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  20. PINKIE

    PINKIE Wurzel Gummidge

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    <laugh>

    Quite the opposite in fact.
     
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