Fancy or unusual barbeque items

[BruinEric]

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Grilled corn, lime wedges, cumin, and that white Mexican cheese.

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Cheese name: Cotija

[sleight]

I make the same type of Jalapeno poppers:

Halve the jalapenos and de-seed them, spread with cream cheese, wrap with bacon, put on bamboo skewer (that was soaking in water), grill until bacon is done.

[Hamish McBagpipe]

[slamdunkpro]

Better Receipe! (from buttrub.com)


2 lb Whole Chicken (fryer)
Bad Byron's Butt Rub® to cover chicken
1/2 Onion, finely sliced
1 Tablespoon, Hot Sauce
1-12 ounce CAN of American Beer
2 Cloves garlic, coarsely chopped
A few sprigs of fresh herbs, Rosemary works well.
Clean the chicken inside and out. Pat dry. Coat the outside of the chicken with Bad Byron's Butt Rub®.

Stuff the cavity with the onions, garlic and herbs.

Using a can opener (the pointy kind) make about five openings in the top of the can of beer. Pour out half of the beer (If you
like beer-drink it). Add the hot sauce to the beer can.

Carefully place the chicken (this is the tricky part) open end first over the beer can so that the chicken sits upright on the can.

Place the beer can and chicken assembly on the grill and cook with the lid closed until done.

[slamdunkpro]

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Im fascinated, have you actualy done this?

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Best chicken ever!

But if you try it over there across the pond, use a light sweet lager. Nothing heavy like Fullers or Bass, they'll burn.

[cnfuzzd]

a recipe that is fairly easy and ofers a striking presentation is rosemary-skewered scallops. You need around 1 1/2 pounds of scallops, 32 or so fresh rosemary sprigs, and 3 ounces or so of prosciutto, sliced really thin.

Prepare the scallops, an d strip the leave off the bottom inch of so of each rosemary sprig. Cut the prosciutto into strips large enough to cover the scallops. Lay the scallop flat, wrap in prosciutto, and skewer with the rosemary sprig. Repeat with the rest of the scallions. Drizzle with olive oil, squeeze a lemon over them, and sprinkle on some S and P. Go easy on the salt. The prosciutto is salty stuff.

If you are going to do portobellos, i would suggest the following.

Cut the stems off flush with the cap. Wipe both sides clean with damp paper towel. Using some moderately sharp object, poke small holes in the gill side, about a 1/2 in apart.

Take 2 ounces of your preferred firm cheese, cut into slivers. Repeat with 2 cloves of garlic, and strip of some leaves of fresh rosemary. You will also need 2 tbsps of pine nuts. Once all this is slivered, except the pine nuts, stuff it into the holes you made in the mushrooms.

Then combine 1/2 c balsamic vinegar with 1/2 tsp each of salt and pepper, then mix in 1 1/2 cups e.v.o.o. and around 12 fresh, thinly sliced basil leaves. Once blended, spoon over the mushrooms and let marinate anywhere from 30 mins to 3 hours. When ready to grill, use the marinade as a baste, and begin grilling with the gills of the mushrooms facing the coals...

peace

john nickle

[wayabvpar]

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Prepare the scallops, an d strip the leave off the bottom inch of so of each rosemary sprig. Cut the prosciutto into strips large enough to cover the scallops. Lay the scallop flat, wrap in prosciutto, and skewer with the rosemary sprig. Repeat with the rest of the scallions. Drizzle with olive oil, squeeze a lemon over them, and sprinkle on some S and P.

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OMG that sounds incredible.

[chas19]

Spiedie's. Basically kabobs made with pork or chicken. The key is the marinading sauce.

http://www.spiedie.com/index.htm

[SL__72]

This thread is really making me hungry! I just wanted to point out that you can make really good bbqed ribs without smoking them first... I usually just put them in a pot of boiling water and let them simmer for awhile before grilling them (good BBQ sauce is really important) This is a ton quicker/easier then smoking them and you will end up with some delicious tender bbqed ribs.

[KKbluff]

Wrap every item in thick pepper or maple bacon slices.