with red sauce recipe... Have added a number of new recipes in the trademecooks website and also the above recipe as my son used it but he added an extra half measure of the sauce and had spaghetti to go with it, it was very nice.....

Now still looking for more special BBQ recipes but please feel free to browse what has been added etc etc and give some feedback...Am looking to fine tune it in time. Cheers to everyone.

valentino - 2009-09-10 15:39:00

Oh, that link in full .... ( http://trademecooks.net.nz/viewforum.php?f=35 ) Just copy the link, paste into your address bar on your web browser and press enter. Once there, one can save it (if one wished to) as a favourite, by adding to Favourites that is next to the Tools in your web browser. Cheers.

valentino - 2009-09-11 13:27:00

Keeping alive as about to die Bump

wron - 2009-09-17 22:44:00

Was wondering wether to start another thread re BBQ recipes, what has one done very recently... Last weekend, my son help with my rubbish and then I put on the BBQ the following recipe. Prior to it, discussed wether topside as one knows can be cooked and be dry or Bolar has one had both in the freezer, oh, Highland Beef by the way. As it turned out, put both on. Upon carving after a resting time, called my son in to sample a little of both prior to serving, He noted one was slightly better than the other in overal taste, texture, moisture etc... and that bit was the Topside, he was totally surprised how good it turned out. So here goes and enjoy this beauty... this summer.

valentino - 2009-09-18 09:02:00

Rotisserie Mustard Beef, 1.5kg-2kg topside beef,
2 tablespoons wholegrain mustard,
1 tablespoon crushed garlic,
2 tablespoons olive oil,
Sea salt and freshly ground black pepper,
Combine mustard, garlic, oil, salt and pepper.
Spoon marinade over beef and rub in well.
Refrigerate for 1 hour to allow flavours to intensify.
Pre-heat barbecue to 200 degrees celsius using burners 2 and 5 (6burner) or 1 and 4 (4 burner).
Using a knife, make a tunnel through the meat.
Thread meat onto rotisserie rod and secure with prongs.
Attach meat to rotisserie and close hood.
Cook for 30 minutes per 500g for medium-rare beef. I cooked it for 2hours plus 15 minutes for a 2.1kg plus a 1.8 kg Meats. Was about 4-5 minutes slightly over but beautiful. Cheers.

valentino - 2009-09-18 09:05:00

And a wee hint if one has a Battery Powered unit on the rotisserie... I love direct power, that is the one that plugs into main power supply. I also had this battery unit and this is what one did. One had (keep all the old Mobile phone chargers, deleted models that is) one of Nokia's old phone charger and it had an output of 3.7 v, that is point 7 over 3v as two batteries is 3v. Anyway, cut a block of wood to fit where batteries normal goes, staple the bared wires of charger on one end of wood to make contact with uniy terminals then inserted into unit. Plugged it in, die the above recipe, no problems, asa noted one also have a main power one but thought I try this. Cheers.

valentino - 2009-09-18 09:13:00

Spelling errors, gosh my finger is not right today die is did, uniy is unit and no a in asa. Sorry.

valentino - 2009-09-18 09:15:00

With the above recipe, one also added to the BBQ the following recipe. But I cut and extra cuts like a asterick look cuts down about 1/3 then pushed the sharp end of knife into the middle, wrapped in foil and placed on the surface of grill... Then upon serving, each one of us put a little left over garlic butter (did Garlic Bread as well) into the potatoes. Was lovely.

valentino - 2009-09-18 09:31:00

BBQ Potatoes in Foil Pierce four large potatoes with fork, wrap individually in foil.
Cook potatoes in covered BBQ using indirect heat for about 1 hour or until cooked through. (I put them in soon after meat was in, so about 2 hours, but up to each desire).
Gently squeeze with tongs to open, top with one of the following toppings:-

valentino - 2009-09-18 09:34:00

Toppings for above, ( some suggestions given), Avocado & Tomato Salsa; 1 medium avocado finely chopped, 2 medium tomatoes finely chopped and 1 tbsp coarsely chopped flat-leaf parsley combined in small bowl.
Serve on hot potatoes.

Pesto Butter; 125g butter softened, ¼ c pine nuts toasted chopped, ¼ c finely grated parmesan cheese, ¼ c bottled basil pesto and ¼ tsp cracked black pepper. Beat butter in small bowl with electric beaters until light and creamy, stir in remaining ingredients. Cover tightly, refrigerate until firm. Serve on hot potatoes.

Bacon & Cheese; 3 rashers bacon sliced thinly, 1 c grated cheddar cheese and 2 tbsp finely chopped fresh chives. Cook bacon, drain, sprinkle cheese over hot potatoes then top with bacon and chives.

Sour Cream with Sweet Chilli Sauce: ¾ c sour cream, 2 tbsp sweet chilli sauce and 2 tbsp finely chopped fresh coriander all combined in medium bowl then spoon onto hot potatoes.

valentino - 2009-09-18 09:35:00

G'morning Valentino Wow that's really interesting to hear that topside roast works out well on the barbie. Wish I'd bought that roast at PaknSave the other day now. Glad it's 'nearly' bbq weather (still chilly in the evening here) and spend less time eating cooked veges and more salads

darlingmole - 2009-09-18 10:16:00

you know what we like on the bbq? Fresh sweetcorn cooked in it's husk. Takes a while (not quite as long as potatoes) but it's really delicious. And we love vegetable kebabs: capsicum/onion/mushroom/eggpla-
nt/courgette and serve with a homemade dressing (normally balsamic vinegar, sugar, salt, olive oil, few fresh herbs thrown in from the garden). Flip! I'm actually REALLY looking forward to bbqing now! (just not looking forward to cleaning it after last summer though ha ha)

darlingmole - 2009-09-18 10:21:00

darlingmole.... Firstly, thank you for your comments. We were quite surprised at the topside, there was 4 adults plus an International Student plus 5 children and they all loved the meat. Re cleaning BBQ, one can get those BBQ liners, they save heaps of time re cleaning, especially for the hot plate, also the diffusers under the grill actually helps a lot in keeping the BBQ clean, just simply take them out after use and wash as normal. Another thing, I always use drip trays under bigger pieces of meat and looking further, one could actually put the shallow ones under the grill on top of the diffusers providing it does not hinder the heat flow. This could be looked at, (just thinking on this, could be worth a try though). And your comment re corn etc, being noted and will add soon if you do not mind. Cheers

valentino - 2009-09-18 11:02:00

And darlingmole..... Look at the following link, at the bottom of page one in this link is a section on vegetables, placed it seperate from the other topic of Vegetables as refers to Hooded BBQ Recipes, let us know your thoughts please. ( http://trademecooks.net.nz/viewtopic.php?f=35&t=775 ). Is yours done in a closed hooded BBQ or directly on an open BBQ? Just so it can go to it's correct section. Cheers.

valentino - 2009-09-18 11:14:00

Last weekend did some smoked fish on BBQ.... Firstly bought some whole fish like 5 snappers and an Alphonso (the latter to try for first time - interesting fish). Have trays with wire racks in them but used one larger one rack only. Also had a couple of wire racks ex Pak'n'Save ( about $7 for pack of 2) plus metal skewers From PnS as well. Now wth the big rack upside down, handles became feet, bent some skewers into shape and wired the two smaller racks together to make one long rack with bent skewers as supports wired the double above the big rack to do a double tray style for middle of BBQ. Used soaked Manuka wood shavings in smoker boxes (2, one for each burney - burners 2 & 5 on 6 burner). Continued....

valentino - 2009-09-21 14:02:00

Continued from #15..... Did a Fisher recipe re Rub etc... that was 1 part non iodised salt to 3 parts brown sugar, did a few slashes in each side of fish, rubbed the rub into cuts and skin of both sides of fish into a non - metallic dish covered with wrap and refrigerate overnight. The following day, washed each under cold running water then pat dry with paper towels then allow to dry in these racks for a couple of hours. Then brushed each side with a mixture of soy sauce and olive oil with a little brown sugar only to thicken mixture. Started number 2 and 5 burners on high, placed smoker boxes one on each ( have BBQ diffusers - turnrd these upside down for boxes to be very close to actual burners then placed fish in racks in middle of BBQ away from the direct heat... Continued....

valentino - 2009-09-21 14:09:00

Continued from #16..... Oh before placing fish, ensure the wood smoke boxes are starting to smoke, once smoking place fish as noted, close hood, turn burners down to low.... One may or find that one needs to replenish smoke boxes again with more soaked wood chips, I remove the middle hot plate only having the two grills, I slid the grills with fish to one end of BBQ to do the replenish and reignite the smoking chips then slide the grills to other end of BBQ and repeat for other box etc etc then slide grills back to the middle and continue as before with hood closed. Did this for about an hour in total. Fish was delightful. That was for whole fish. Oh the heads etc into a saucepan later on and made fish soup, very nice as well. Now I will still go back to what one does normally though. Continued....

valentino - 2009-09-21 14:16:00

Contiued from #17 And that is still have whole fish but to cut of fillets with skins on by slicing along the backbone and do all as above. One needed to try whole just to see what it's like but a lot of bones... However was very nice. Now one can have invted guest and be confident in doing above. A thought did occur to have a bigger smoke box but one could see that too much smoke is simplt too much and could come out too strong... Once again, the fish that we had was beautifully smoked and ideal. Oh, if one has some left over like I obviosly did, allow to cool completely before refrigerate. It is lovely cold as well. Yep, I love my fish. Cheers.

valentino - 2009-09-21 14:21:00

Oh, that Alphonso or alfonso (sp)... is only $5.95 per kilo for whole fish. The one I got was about $4.80 and came out very nice... Worth thinking of, if on a budget. Cheers.

valentino - 2009-09-21 14:24:00

Hi Valentino What brand is your machine? I bought a broil king at the end of last season but have yet to assemble it - fairly sure it has flame diffusers above the burners. Have you tried pizza making?

wron - 2009-09-21 22:46:00

Footnote... to the above Smoked fish. Two days in the fridge, some very nicely chilled, flesh comes away from backbone very easy and it is beautiful, full texture and just very slightly moist - not completely dry which to me is very nice. I would now rate doing whole fish a 50/50 call whole or fillets with skins on for smoking. Yep, will do this again. Cheers.

valentino - 2009-09-22 08:37:00

To wron, Haven't tried pizza yet but will look at it in the very near future. Apparently ideal with a pizza stone which I have not got yet but is on my list to get and do. Re diffusers, one can get these readily available at most places.. I threw out my old BBQ during our last Council inorganic collection earlier this year. Recently purchased a Garth " Matador - Director 6 burner". It has a window in the hood and was very neat to view that beef recipe above being rotisseried, watching the marinade rub juices combined running with the rotation of the rotisserie. Also noting the smoke flow within BBQ whilst smoking the fish. Continued.....

valentino - 2009-09-22 08:42:00

Continued from #22.... Re wron. Had the initial teething thing mainly with the thermometer. The original one did not go back to the starting point after an overnight coolness, did show quite high temps hence went back to retailer, replaced. Once again too high temps showing, did a digital thermometer testing and sure enough, was not reading right so sent email directly to the manufacturer, grat service, sent me a new one, followed up with a phone call, had a great chat with the lady speaking, told me to try that topside recipe, gave me extra hints re use like using burners 2 and 5 instead of 1 and 6, puuting a dip tray on top of non used burners giving more cooking space within BBQ plus a few other nice thoughts. The biggest plus on this is the window and that the grills, hotplates (bought extra hotplate) are all reversible, can use either sides. Now with yours, assemble and get starting, your warranty could be expired hence any faults may be harder to remedy. Cheers.

valentino - 2009-09-22 08:50:00

Just posted two images of rack....BBQ smoking The close up view of what one did... ( http://images.trademe.co.nz/photoserver/69/106348669_full.jp
g )... and the other a fuller pic... ( http://images.trademe.co.nz/photoserver/28/106348628_full.jp
g )... Cheers.

valentino - 2009-09-22 10:03:00

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deus701 - 2009-09-22 10:18:00

Thank you deus701... But it is the youngs like yourself when giving such compliments as you given actually encourages dads and mums... I know I do appreciate these compliments from my family members and actually gives me drive to continue. And taliking about family members etc etc, when they pitch in like cleaning up afterwards is tremendous. These latest BBQs have a much lighter grills and hotplates and even the very young ones can lift these out once cool to handle and simply clean them like normal pots, pans and oven trays, they are so easy to do and be kept in prestine condition when done regularly. Allow then to drip dry then a spray of cooking oil. I have a wee spray nozzle that one got out of gardening section of The Warehouse that the nozzle fits straight onto a small Pams bottle of any cooking oil and wipe with a paper towel ready for next time.... Cheers for your thoughts.

valentino - 2009-09-22 10:38:00

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deus701 - 2009-09-22 10:53:00

deus701, Firstly, not keen on using batteries... Always main power supply... Did use a battery unit but as noted in the early post, adapted it to use mains power. This cake can be done by looking at the traditional way of doing it. Imagine one needs a sort of tubular section to fit onto a rotisserie bar and to be centred and fixed. Then one could start by brushing a layer of batter onto it, bake it as a normal rotisserie method, then repeat the brushing of batter until reached desired size. Noted that most home baked ones are done in a springform baking tin. Now, as noted earlier, the digital readings was for 2 and 5 burners was with the knob on medium and at the rotisserie bar height was about 170c to 180c. With the knob at a quarter way from hi ( that is halfway between med and hi) was 182 to 185c, the knob on hi was over 190c. This is the reading for my 6 burner. Hopes this helps with your thoughts. Cheers.

valentino - 2009-09-22 11:23:00

Oh, that tubular section would need to have a baking paper wrapping around it. It would help in removal upon completion where one could also just take the paper out sfter sliding cake of the tube thingee. Cheers.

valentino - 2009-09-22 11:27:00

To wron re #20... Have a look at the following link in between braclets in full re pizzas, comments given so far... Cheers. ( http://trademecooks.net.nz/viewtopic.php?f=35&t=775&
st=0&sk=t&sd=a&start=10 ). Oh need to go to the bottom part of page and is on page 2 in the "Hooded BBq Recipe" Topic.

valentino - 2009-09-23 20:44:00

Many thanks Valentino! Yes will get cracking with assembly - hope it's not too complicated!

wron - 2009-09-23 23:16:00

I checked the TMcooks link Fantastic! Thanks again!

wron - 2009-09-23 23:19:00

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deus701 - 2009-09-24 16:54:00

A pizza recipe that one will try soon, looks nice. 4 tsp yeast (6), 1 tsp sugar (5), 1 1/2 c warm water (1), 4 c plain flour (4), 2 tsp salt (3), 4 tbsp olive oil (2), cooking spray oil, and 2 tsp olive oil extra. Breadmaker Dough setting; place first 5 ingredients in numerical order and prepare dough. Hand method; Combine yeast, sugar & water in small bowl, cover, stand in warm place about 10 minutes or until frothy. Combine yeast mixture, flour, salt and oil in large bowl, mix to soft dough. Knead dough on floured surface until elastic, place dough in oiled large bowl, cover, stand in warm place about 1 hour or until doubled in size. Knead dough on floured surface until smooth. Divide dough into 6 portions, roll each piece to form say a 16cm x 40cm pizza base (oblong shape great for BBQ use).

valentino - 2009-09-30 11:28:00

#34 pizza recipe cintinued and final part... Layer 2 pieces of foil, large enogh to fit one portion of dough. Spray top of foil with cooking oil spray, place a portion of dough on top of foil, repeat for others for all bases to sit on double foils. Place these foiled pizza doughs on BBQ grill plate, cook covered using indirect heat for about 4 minutes or underneath is lightly browned, (if dough puffs up, flatten quickly with a fish slice). Remove pizzas from BBQ, close cover. Turn pizzas over, brush cooked side with extra oil then top with desired toppings but preferably after using some pasta sauce lightly spread on base firstly. Return pizzas to BBQ on foil, cover, cook 5 minutes or until well browned underneath and crisp. Cut into about 5 pieces for serving.

valentino - 2009-09-30 11:29:00

Some suggested toppings for pizzas above..... Mushroom and Olive; 2 flat mushrooms sliced thickly and about 170g asparagus trimmed, cook on heated BBq grill plate until tender, spread base with pasta sauce, top with mushrooms, asparagus, 2 tbsp seeded black olives and 1 tbsp rinsed drained baby capers. Tomato & Bocconcini; 3 baby eggplants sliced lengthways cooked on heated oiled BBq grill plate until tender, spread base with combined 1 tbsp basil pesto & 2 tsp olive oil, top with 2 medium Roma tomatoes sliced thinly, eggplant & cheese. Served sprinkled with basil.

valentino - 2009-09-30 11:37:00

Another topping suggested for me to try..... Potato & Pne Nut; Cook 4 baby potatoes thinly sliced on heated oiled BBQ plate until tender. Sprinkle pizza base with 2 tsp finely chopped fresh rosemary, top with potato, about 30 g baby spinach, 1/3 c flaked parmesan and 1 tbsp roasted pine nuts. One can also make up their own but the above gives good indications on quantities and various toppings. Imagine the kiddies would love spaghetti and cheese etc etc.

valentino - 2009-09-30 11:42:00

Oooops to my #34, not first 5 but 6..... For breadmaker Dough mixing add the first 6 ingredients in numerical order or as per your breadmaker instructions. Cheers.

valentino - 2009-09-30 11:51:00

re post #14 valentino ... I checked out that link. When I make my vegetable kebabs I normally put it on the grill (med heat) with the hood/lid off. With the sweetcorn in the husk I close the lid. Gee that site (had a quick look as busy making that awesome authentic spag bol at the mo) looks awesome! As for cleaning the bbq I'll be honest enough to admit that it's only an annual clean (hangs head in shame) but very thorough! Before each bbq I turn it up hot, fat drips off, then turn off and wipe down with newspapers, brush down the grills/plate with oil and off we go again! As for drips (which create flames/smoke/drama) well we kinda like that round here haha! It's only last year that I was finally told that you didn't use a naked flame to light the gas bbq ... no wonder I nearly blew us all up bbq after bbq but OH!~ the excitement that lit up the kids faces hahahahah!

darlingmole - 2009-09-30 14:44:00

Thank you darlingmole.... for your latest post. Cheers.

valentino - 2009-09-30 14:56:00

Last night, cooked 4 size 12 chickens.... rotisseried style. 2 of which one used the beef topside marinade ( post #5 ) and the other 2 with a very nice couscous lemon stuffing and lemon glaze. Then cut each chicken into quarters and served with salads..... The chickens with the beef marinade was very moist, lovely whilst warm upon dining. The lemon ones were lovely but just a little slightly not as moist. My family of 12 enjoyed then us 7 adults enjoyed a round of Hold-dem Poker and about 11.00pm (school holiday time), a 6 yr old and a 8 yr old were feeling a little peckish, their mother grab a bag of chips but they wated more chicken, that was great reaction. The lemon chicken proved to better when chilled a little and was very nice. Cheers (Recipe follows).

valentino - 2009-10-05 13:01:00

Lemon rosemary Chicken with Couscous Seasoning 1/2c boiling water,
½ c couscous,
¼ c dried currants,
1 small red onion finely chopped,
2 tsp finely grated lemon rind,
1 tbsp lemon juice,
2 tbsp shelled pistachios toasted finely chopped and
1.6kg chicken.
Lemon and Rosemary Glaze;
20g butter,
2 cloves garlic crushed,
¼ c firmly packed brown sugar,
½ c lemon juice,
2 tbsp dry white wine and
2 tsp finely chopped fresh rosemary.

Combine water and couscous in medium heatproof bowl, stand covered 5 minutes or until water is absorbed.
Fluff couscous with fork, stir in currants, onion, rind, juice and nuts.
Rinse chicken with water and pat dry inside and outside.
Fill chicken with couscous seasoning and secure opening with toothpicks or skewer.
Tuck wing tips under body, tie legs together.

valentino - 2009-10-05 13:02:00

#42 continued... final bit. Place chicken in oiled baking dish, pour lemon and rosemary glaze over chicken (how to make follows).
Cook in covered BBQ using indirect heating for about 1 ½ hours or until tender (check that thighs and leg joints are cooked also), brushing occasionally with pan juices during cooking.
Stand 10 minutes before carving.
Serve chicken with pan juices.
To make the Glaze; Melt butter in small saucepan, cook garlic stirring until fragrant, add sugar, juice and wine, cook stirring without boiling until sugar dissolves.
Simmer, uncovered about 15 minutes or until thick and syrupy, stir in rosemary.
Note for Rotisserie, If cooking by rotisserie, please ensure that the stuffing is secured, to preferably use a needle and cotton and stitch the cavity opening quite securely, mainly to stop any stuffing from oozing out whilst rotating on the rotisserie rod.

valentino - 2009-10-05 13:03:00

Oh, guess what I'm having for dinner tonight... Nice cold BBQ chicken leftovers... When I do such BBQ cooking, one usually likes doing a bit more as I'm a fan of good cold meats as they do give the true flavours. Cheers.

valentino - 2009-10-05 13:06:00

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deus701 - 2009-10-05 13:52:00

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deus701 - 2009-10-05 14:08:00

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deus701 - 2009-10-05 14:17:00

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deus701 - 2009-10-05 14:30:00

deus701 Re your #46, that should work okay... I find that if one try out one's thoughts and check by personal taste as one goes then one is in a position to correct it. If you think it could overkill is a matter of personal taste buds. Your wine concentrate should be okay, just keep tasting it to suit, if you feel it is weak then add a little bit more or overkill, then add a bit more of the other ingredients to balance it. I don't use jam much at all, tend to favour using brown sugar as it gives that more stickability. To be continued..

valentino - 2009-10-05 15:08:00

When having meats cooked at 80 %.... is normally the best time to baste with any extra marinade whilst cooking.... Gives the best finish. Hence if one to do as you noted, I would still baste the meat then keep it warm via other means. It will not kill the BBQ taste but enhance it as long it does not get that direct oven heat so wrapping in foil is a good thought. Go for it. Cheers....

valentino - 2009-10-05 15:18:00