As I said I have has the Weber big book of grilling for a while now so I thought I’d mention some of the recipes I have cooked (some several times). As there is a copyright on the content I cannot repeat the recipes but I can discuss my favourites.
So here goes (per chapter):
Starters:
Majorly tasty drumettes; Pretty easy recipe (requires a marinate of 4-6 hours) and a quick grill on your BBQ of choice. I have made these several times and they are dead easy and go down a treat at any party….
Beef:
Sizzling T-bones; I’m kinda partial to a nice steak and this one is just beautiful with a nice butter and paste (again this requires a marinate with the paste).
Granted there are a couple of ways to BBQ steaks (and I’m favouring the HIGH temp start with a follow on lower temp finish) but the method in the Weber book does a pretty good job (standard method grill over high and a single turn halfway through). Of course if you have a high quality steak (such as wagyu beef stear clear of any distractions (well maybe pepper) and just grill it au natural.
Pork:
Kansas city-style baby back ribs; Although I cook a fair amount of my ribs using a dry rub. This is definitely one of my favourites as far as wet ribs go. The sauce takes about 20 minutes to prepare and is basted right at the end of the cook. Again the cooking method Weber suggest takes about 2 hours but I usually cook my ribs for 4-6 hours (at a lower temp) to get those “fall of the bone” type of ribs.
Lamb:
Indonesian lam satay; Bit of a white lie here… As the Australian lamb is out of this world (best lamb on the planet; yeah yeah I know the kiwi’s do some excellent lamb as well) this is just beautiful. As my mother taught me her own special satay sauce recipe I don’t use the one in th Weber book. Their marinade though is pretty good.
Game:
Five spice grilled quail; Somehow we don’t cook “game” that often (well a duck every few months) but this easy to prepare recipe stands out. Bit of grog in the marinade and some simple (yet nice) seasoning makes this a winner. Quails are kinda fiddly to eat, but with this recipe well worth it.
Poultry:
Artichoke stuffed chicken; This chapter would be the most used of the book and I could pick at least 10 recipes that I would BBQ on a frequent basis. One of the ones that stand out is this artichoke stuffed breast of chicken… It has all sort of delicious ingredient and is not hard to make and cook….talk about a winner this is it!!!
Fish and Seafood:
N’awlins barbecue shrimp; Prawns are a favourite (yeah I know they call ‘em shrimps in the book we call them prawns (Hmmm shrimp on the barbie); Anyway this is a nice recipe for prawns…One comment never ever overcook prawns the worst thing that can happen is to have them overcooked (and dry). Also don’t be afraid to use your fingers that’s what you do when eating great shellfish!
Vegetables + Sides and Salads:
Oops; Yes I do cook vegetables on my BBQ’s however have not used any of the recipes mentioned in this book very often. So can’t honestly say which ones I would rate highly…Sorry I guess I’m more of a carnivore?
Desserts:
Oopsie again; I dunno but since my wife is a great cook (and she makes some delicious desserts I haven’t been tempted yet to cook a dessert on the BBQ…one of these days?
