Your BBQ recipes

What are your favourite BBQ recipes?

I just found this yummy recipe which I'm going to try. 

Ruth Pretty's Paley's Place Lamb Chops
 
The secret to this dish is the thickness of the chops, which you may need to order ahead from your butcher.

Ingredients

• 45ml (3tbsp) Dijon mustard
• 7g (2tsp) crushed garlic
• 30ml (2tbsp) balsamic vinegar
• ½tsp flaky sea salt
• ¼tsp freshly ground black pepper
• 125ml (1/2 cup) olive oil
• 3tbsp coarsely chopped rosemary leaves
• 2kg (12) 4cm thick rib lamb chops
• 1tbsp olive oil for oiling barbeque plate

Method

• Place mustard, garlic, balsamic vinegar, salt and pepper in a non-reactive bowl and mix together.
• Slowly whisk in olive oil to form a creamy marinade. Stir in rosemary, and add lamb chops to marinade. Toss to coat evenly. Cover bowl and marinate chops for 1-3 hours or, better still, overnight.
• Preheat barbeque to a high temperature and brush or smear oil onto barbeque plate. Using tongs and scrunched up paper towels, wipe barbeque plate so that only residue oil is remaining.
• Barbeque chops for 4-5 minutes on each side, or until pink and juicy in the centre. Rest chops away from heat, covered with a tea towel, for 5-7 minutes.
• Place chops onto warmed plates. Nestle a fresh tomato salad next to chops and serve.

Edited by MrsMojo

I love beer butt chicken!  I generally make it in the oven but my BILs done it on the BBQ a couple of times.

I marinate either chicken or pork, in orange juice, mint and ginger and make kebabs and stick on the bbq.

I use what ever juice I have on hand and can have parsley and garlic instead of the mint and ginger.

Okay, tried that recipe and seriously that is the ONLY way I'm planning to cook bbq from now on.

in a big pot or bowl, dissolve half a cup of salt in 8 cups of water. Get your whole chicken and butterfly it - as in cut through the backbone and squish it down so it's flattish. Now throw that in the bowl/pot, making sure it's big enough to be submerged. Now put something on the top so the chicken remains under the water (i put a bowl). Put in the fridge for 24 hours - I put in for about 8 hours and this seemd to be fine

After the chicken has been in the brine for that time, take out and pat dry (i didn't do this and the chicken skin was a tad salty).

Now make the garlic puree. Take three bulbs of garlic and lsice off the top. Put these in a small pot of boiling water for ten minutes. Remove any odd bits of garlic skin. Put in roasting dish and drizzle generously with olive oil and sprinkle with thyme (recipe says use fresh - i used dried). Roast in medium oven for forty minutes. Now squeeze the garlic out and mush. Apparently you can put the whole cloves in jars andcover in oil. keeps for several weeks.

With the mush, add some rosemary (once again, recipe says fresh, i used dried). Put this mush under the chicken skin. (this is a messy job).   You can leave this in the fridge for a day apparently. Ru8b chicken skin with olive oil and black pepper. (i put salt on as well, forgetting about the salt bath - as I said, skin was a tad salty but still nice)

BBQ - you need to put this skin side down on the bbq for 12 minutes - bbq needs to be pre-heated on a medium heat. After twelve minutes, flip. Put the hood down and leave for 15 minutes. Flip and do another 15 minutes.

Check the juices and adjust times as necessary

This chicken was super juicy and just devine. Breasts were juicy as well (i find breasts too dry 9/10)


I got this recipe from the Dom - Ruth Pretty I love you!