Beginning with apologies for a blatant format swipe of recipe and song from Steenbeck’s blog! It’s wonderful, if you haven’t yet checked it out.
Tincanman‘s challenge this week has started the gastric juices flowing. Some wonderful recipes (some new and some old family favourites) have been hinted at, alluded to and one already offered by Fintan on the Challenge itself.
Edit: We’ll start by asking you to share your favourite barbeque recipes here, adding an appropriate song or tune to go with the recipe. It doesn’t need to be a barbeque themed song – you can post that on the Challenge. We can cover grilling meat, fish, vegetables and marshmallows (!) next week, and salads and deserts after that, if there is sufficient interest.
Dig in.
And Fintan, what is your Shrimp recipe called?
And thanks to the Ranting Chef for stopping by yesterday.
Grilled Corn (Great with mayo and chile powder)
Thanks, SpottedRichard! I’ll be back with some recipes later.
I wanted to share today’s post, because our Bishbosh was guest DJ!
http://outoftheordinaryfood.com/2012/03/28/homemade-paneer-green-dal-tomato-cashew-curry/
And of course, I have to share the weekend SpottedRIchard and Treefrogdemon played guest DJ!!
Oops…
http://outoftheordinaryfood.com/2012/03/17/salted-rum-crispy-cookies/
I just peeked on your blog – i am so sorry about your dog. Condolences.
Me too. I left a message there. x
Yum. I haven’t made the cookies yet. Next week I shall have plenty of time to. That curry looks good too. I have some songs earmarked for you, btw.
Okay, well, I will bravely go first!
Louisiana Style Potato Salad
This recipe was shared with me by a friend from Louisiana many years ago because she got tired of having to make it all the time every time there was a picnic, barbeque or potluck. I’ve given party-sized proportions. Obviously, adjust everything down for more select little soirees.
10lbs potatoes suitable for boiling, peeled, cut up into about 1” chunks
2-4 stalks celery finely chopped (optional)
2-4 Spring onions/green onions finely chopped (optional)
2 or more cups Mayonnaise
4 –6 eggs
1 desert spoon of American or other mild mustard
Salt
Cayenne pepper (or white)
Jar of pimentoes
Jar of sweet pickle relish*
Boil potatoes to desired consistency (al dente/just starting to soften). Remove from heat and drain.
Hard boil eggs – about 10 minutes, plunge into cold water and remove shells. Once cold, mash them up with a fork.
Add mayonnaise and mustard, making sure that the potato salad is going to stay fairly dry. This one is not a particularly sloppy one!
Add in the egg mixture.
Add celery and green onions if desired.
Add as many pimentos as you feel is appropriate for taste, colour and heat
Add sweet pickle relish. Add all the juices from the jar. *In the UK, Branston do a gerkin relish which is a decent substitute.
Add salt.
Add cayenne/white pepper according to preference.
If the mixture is too stiff and dry, add more mayonnaise. It should be moist, but not a pool of mayonnaise.
Eat warm or cold as preferred.
And this song is obviously Cajun. Watch this guy play the fiddlesticks on Grandpa’s fiddle.
Can you cook squirrel? If you catch & release, they tend to come back (with additional friends & relations). If anyone has any good recipes, am quite prepared to dispatch them & throw them on the BBQ, but have this rule about not killing anything unless you eat it.
I think my granny used to deep fry squirrels. Never tried them, don’t ever want to. I love squirrels.
The FL variety are scrawny, chattery, skitish grey tree rats who chew my house & trampoline on my screen.
Shoey -
suck it up.
I had a “Poacher’s Stew” once in a pub in the New Forest, which was supposed to be rabbit, duck and squirrel. All I can say with certainty is that if there WAS any squirrel in it, then squirrel-meat tastes remarkably like either rabbit or duck!
And it all tastes like chicken…
Baked Beans -
A few cans of beans (Bushes probably are the best). Drain.
Put into a bowl.
Mix up some ketchup, molasses and / or brown sugar, some salt and pepper.
And some thinly sliced or chopped red onion.
Mix with the beans. Should not be too soupy (or too dry).
Put into a cassarole dish like Corningware.
Cut bacon slices (uncooked) into squares. Lay on top of the beans.
Bake till done.
Way better than the horror that is Boston Baked Beans.
Alas, you can’t get Bush’s beans here, or anything approaching them. Rumour has it, that the ones from Lidl’s are really good, but I haven’t tried them yet.
You’re recipe is very similar to the one I use for Whisky River Beans, with just the addition of a shot or two of Jack Daniels or Jim Beam. It’s awesome. Thanks for posting that.
The beans we use are smaller and darker than the bigger lighter colored ones they use for Boston baked beans. I don’t know if they actually have a name. The JD or Beam sounds awesome though.
Something else worth trying, although it’s not really BBQ food -
Our family recipe for meatloaf doesn’t use gravy. Instead we make a ketchup and brown sugar mix and spread on top of the meatloaf before baking. mmmm.
We also have a homemade ketchup recipe which is better than any of that store bought crap…
Homemade ketchup. Come on! You can’t hold out on us. This is the number one condiment.! Please, please share your ketchup recipe. Please, please, please.
Promises to stop posting cheesy songs
Promises to stop the worst of the shoehorning
SR -
Don’t have it on me, but give me some time, and i’ll find the nearest relative who has it. It is totally the shit.
Wonderful. It sounds worth waiting for. Thankyou, amylee. x
Great initiative here SR. Up to you guys, but this is one that might run and run … and get rather unwieldy. Some people have problems once the video count gets up there.
I’d see how this goes and then start talking about it amobgst yourselves. You might want to do salads one week, grilled veggies one week, etc. Then they’d be searchable by headline too.
Just a thought.
amobgst is the term we use in the upper echelons of sociology for communications within a mob of people. Sorry to get all technical on you.
Okay, well we could leave the grilled stuff off this one – meat and vegetables – and deserts = and leave it just for sides. I’ll edit the title. Thanks for the tip, Tinny.
Tabouleh. Either bulgar wheat or couscous (I prefer the latter): cover with boiling water, leave to stand until water absorbed, separate grains with fork, leave to cool. Then mix in chopped garlic, finely chopped onion, chopped tomatoes, olive oil, salt, lemon juice and chopped flat-leaf parsley until it looks pretty (right balance of different things, not overwhelming the couscous) and tastes right.
Sounds yummy. Have you ever tried it with a bit of mint added?
So far none of us have posted anything with accurate quantities of anything. We’re all chuck it in and mess with it til it looks/taste right.
Is there any other way to cook? The scrimp recipe ain’t got no name. Poor orphan that it is ya can call it what you will -just not late for dinner.
I believe there are people who use mint; I prefer to keep it for the warm new potato salad.
Mmmmm…… oh, go on…..
Beer.
Back on SR‘s original question, a staple on a DsD BBQ now is belly pork. I used to buy a packet of 4 cheap crappy burgers, put them on first just to get the coals and grill “juiced”, then chuck the dried-up, iffy-origin, crappy-patties away. From there on in, I found things cook better. But then one time I REALLY overdid the economy, and everything that came off the BBQ tasted of the most rank fat ever.
So now, from our award-winning farm shop just the other end of the lane opposite, any buying of meat for a barbecue always includes at least two strips of belly pork. Serves the same juice-it-up purpose, but with the major advantage of providing something edible of quality to get the party started.
Music? Here’s a (sadly ropey quality) youtuber of a song I’d LOVE to be able to blast from the speakers whilst I cook:
DsD – we probably need to do a whole post on the cooking on the grill I think. When I went to Texas, I learned how it is really done. It’s a serious business, indeed. Meats (mostly cheap, tasty cuts) are lovingly marinaded for at least 24 hours and then slow cooked. Ribs, brisket and other meat cuts cooked this way are deliciously moist, flavoursome, smoky and tender to the point that they cut like butter. Having figured out that pork belly is better than burgers suggests that you have the BBQ gene