For all the BBQers - what do you like to grill or smoke?
What's your favourite cut?
For special occasions I love doing a beef eye fillet cooked long and slow. So tender and delicious!
I find it hard to go past a good butterflied leg of lamb. I just cover it in olive oil, sea salt and fresh rosemary.
It's hard to go past a webber 'beer can chook' but on those rare occasions we get 2" thick rib eye and cook it blue. So tender you can cut it with a butter knife. And soooooo good.
Cheers'n'beers
Daryl
I've been struggling to answer this one as I have so many different cuts I love to throw on the barbecue!
If I have to choose I think I'm going to go with lamb cutlets - they are so delicious, quick and easy on the barbie.
@Brad & @Jason, I totally agree on the lamb chops/cutlets, the aroma is divine, & that stupendous fat is to die for. Life's too short to be bothering with the Cholesterol scare mongers, if something brings a smile, then it's good for you.
Butter & season it when it's cooking, for the ultimate culinary sin.
I love cooking marinated chicken thighs on the BBQ. I can never understand why people cook chicken breast meat on the BBQ - it dries out too quickly and gets stringy.
I have shared it before, but here's one of our favourites - ginger and lemongrass grilled chicken.
1tbs grated ginger2 stalks lemongrass2tbs coriander1tbs oilSea saltBlack pepper
6-8 chicken thighs2 Lebanese cucumber1.5 cups coriander leaves1.5 cups mint leavesKecap ManisLime cheeks
Combine ginger, lemongrass, coriander, oil, salt and paper. Spread mixture over chicken and marinade for 10 mins. Heat barbecue over high heat and cook chicken for 2-3 mins each side or until just cooked through.
Thinly Slice cucumber long lengthways and combine with mint and coriander.
Drizzle kecap manis over chicken to serve.
😋
My favourite would be roast pork shoulder, nothing better than pork crackle done in the BBQ. So delicious! And quite easy to cook, you just have to check on it every now and then.
@MoonshineBen & others, we slow cook Lamb Shanks & they're amazing, but that's as adventurous as we go.
I'd looooove to do cheeks, shoulder, belly, tail, or tongue (all promise to be super flavourful), but I'm on a very short leash, & bludgeoned to near death with the word NO, but you guys go right ahead, don't worry about me. 😋
@Jackson, so are you say'n that you do a lamb on the spit, polish off all the good bits, & let your dog fight it out with the family for leftovers? 😲 😉
I love to barbecue, and even a humble Coles sausage tastes better on the barbecue than from a stove, IMHO
However, my absolute favourite cut at the moment is without doubt, a Tomahawk Steak. (Beef Rib with the long bone in) I've done it a number of ways in recent times, including adding hickory chips into a smoker and closing the cover, but a couple of weeks ago, my brother and I did them over open flame on a Bunnings bought fire pit in the evening. I made the grill for the top from an old BBQ grill I had saved.
When doing a thick steak cut like this, it's always important to have the embers glowing well, and never overcook such a great cut of meat. Slice it for sharing.
Of course the Cabernet Sauvignon that we had was a great accompaniment. 😎
Nice one @Walter. Some of the Tomahawks you see now are so huge they must feed a whole family.
I did pulled pork on Sunday and we're still working through the leftovers....
Jason
