Some very interesting links to BBQs and other outdoor ideas in NZ..
Check them out, the first link has 7 pages... when you click onto BBQs and Grills near the bottom of page (slightly to the right)...
http://www.bbqsandmore.co.nz/

http://www.bbqs.co.nz/

http://www.buywright.co.nz/BBQ.html

http://www.smokinbbq.co.nz/index3.htm

http://www.gasmate.co.nz/

http://www.rinnai.co.nz/bbqandoutdoor_range.html

an interesting site... http://www.bbqgourmet.co.nz/

http://www.webernz.co.nz/

http://www.mitre10mega.co.nz/shop/outdoor_furniture_bbqs/bar
beques_accessories/?subCatID=365

http://www.priceme.co.nz/Barbeques-BBQs/c-2264.aspx

http://www.masport.co.nz/category/lifestyle-products

http://haulandbbqs.co.nz/?p=21

http://www.therealbbq.co.nz/

http://www.bunnings.co.nz/search.aspx?SearchType=any&Sea
rchTerm=BBQ+4+and+6+burner .....use their search bar

And finally here in Trade Me... Very worthy of a great look... http://www.trademe.co.nz/home-living/outdoor-garden-conserva
tory/bbqs-outdoor-ovens

and possibly others if searched further.

Cheers

Edited by valentino at 1:22 pm, Thu 26 Sep

valentino - 2013-09-26 13:18:00

Add to that list www.derekthechef.co.nz was on Gone fishin, and heaps of Shows on The Food Channel TV to do with BBQ. I have asked him heaps of questions through email and got all the right answers.Really friendly and Knowledgeable guy. Will also point you in the right direction when it comes to new stuff.

Edited by racecom at 2:06 pm, Thu 26 Sep

racecom - 2013-09-26 14:04:00

racecom wrote:

Add to that list www.derekthechef.co.nz was on Gone fishin, and heaps of Shows on The Food Channel TV to do with BBQ. I have asked him heaps of questions through email and got all the right answers.Really friendly and Knowledgeable guy. Will also point you in the right direction when it comes to new stuff.

Thank you, yeah, a great link.

Cheers

valentino - 2013-09-26 14:15:00

For the Vegetarians and from Sanitarium.

http://www.sanitarium.co.nz/recipes/barbecued-pineapple-keba
bs

Barbecued Pineapple Kebabs
75 minutes
preparation

5 minutes
cooking

easy
difficulty

4
serves

Ingredients1 packet vegie delights traditional soy sausage bbq, cut into 2cm pieces
1/2 fresh pineapple, cut into 2cm cubes
125g button mushrooms
2 green capsicums, cur into 2cm square pieces

Marinade

1 1/2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons fresh ginger, finely diced
1 tablespoon lime juice
1 tablespoon chopped coriander leaves

Method
1 Shake the ingredients of the marinade in a jar. Thread kebab ingredients alternatively onto presoaked bamboo skewers and marinate in a shallow dish for an hour.
2 Grill kebabs over hot coals or the grill for 3-5 minutes, turning frequently until they start to brown around the edges. Brush kebabs with extra marinade as necessary to prevent the vegetables and sausages from drying out.
3 Pour any remaining marinade over the kebabs before serving.

TipsServe with chargrilled corn and a fresh green salad.
That website have other recipes if one searched further, Cheers.

valentino - 2013-10-02 14:10:00

Venison.

Check out this recipe in this website plus some other nice recipes for the BBQ and by other means.

http://nzvenison.com/n91,8.html

Editing to add that Kumara is great baked in a hooded BBQ, similar times for cooking as the normal oven.

Edited by valentino at 2:19 pm, Wed 2 Oct

valentino - 2013-10-02 14:15:00

Chinese BBQ Roast Duck:

A very simple, sweet, crispy duck recipe similar to the BBQ ducks you see in Asian stores in NZ. This meat is also ideal for rolling in pancakes with chopped spring onion and extra hoisin sauce (Peking Duck).

Approx 1.8 kg duck
1/2 cup brown sugar
1/2 cup rice wine vinegar (can use red wine vinegar)
1 star anise
2 teaspoons oil
1/3 cup hoisin sauce
Make a small incision around the skin at the neck of the duck and carefully slide your fingers or the round end of a spoon into the breast between the skin and the flesh easing the skin away from the meat.
Bring a large heavy saucepan of water to the boil on the side burner of a hooded BBQ and place the duck into the water for 4 minutes. Remove from the water and dry thoroughly.
Gently heat brown sugar, rice wine vinegar, star anise and oil, stirring to dissolve sugar. Allow to cool and then spoon mixture over duck ensuring it is well coated.
Carefully tie duck so it is able to be hung and dry in an cool breezy space for 2 -3 hours to dry the skin.
Preheat a hooded BBQ with the lid/hood closed to 190 C, full heat on two burners.
Place duck on a rack over a roasting dish or placed onto a rotisserie rod and above a dish. Pour 1 cup of water in roasting dish to prevent fat from burning. Close the hood / lid, BBQ or Rotisserried for at least 1 1/2 hours turning regularly to ensure duck is golden all over and cooked through.
10 minutes before removing from oven brush duck with hoisin sauce.
Rest for 10 to 15 minutes before serving.

Edited by valentino at 2:18 pm, Tue 8 Oct

valentino - 2013-10-08 14:16:00

Pork Belly recipes on the BBQ.... Check out the following;

Southern BBQ Pork Belly by Jamie Oliver

1 handful fresh bay leaves
2 teaspoons rock salt
1 tablespoon smoked paprika
3 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
2 kg pork belly in one piece
olive oil
2 fresh red chillies, deseeded and finely chopped
1 small bunch fresh coriander, finely chopped

Preheat your hooded BBQ to outer knobs on medium high or oven to 180ºC

Bash the bay leaves and salt in a pestle and mortar until the leaves disintegrate and the salt turns green. Pick out any strands then add the rest of the spices and pepper and mix well.

Rub the pork with the spice mix and a little olive oil. Transfer to a snug-fitting roasting tray and cover the tray tightly with foil. Cook in the preheated bbq or oven for 2 hours.

After 2 hours, your pork should be tender and flavoured with all the wonderful spices. Lift it out of the roasting tray with tongs and drop it straight on to the barbie grill or hotplate. It will crackle and drip fat on to the coals so don't worry if you see a few flames. Turn the pork over and move it around the grill or hotplate now and then for 10 to 15 minutes to crisp up the surface. Serve in thick slices scattered with fresh chilli, coriander and a few lugs of olive oil.

Another BBQ Pork Belly
http://my-bbq.blogspot.co.nz/2011/02/pork-belly-recipe.html

And check out this website for another plus on the left side of webpage are more BBQ Recipes.
http://www.heatbeads.com.au/bbq-culture/glazed-honey-smoked-
pork-belly-recipe/

and another
http://rasamalaysia.com/bbq-pork-recipe-char-siu/

valentino - 2013-10-14 12:52:00

My favourite Pork Belly recipe is this one...

Preheat Hooded BBQ on the lowest settings using only the outside burners at each end.

Using a snuggling fit tray to suit a piece of Pork Belly, cut the skin in a squareish cuts about 5cm apart, smear the underside with olive oil then fit into tray.
Smear the top - skin side with olive oil then rub in some flakey salt or grounded rock salt (not too fine) over the kin and into the cuts.
Cook in BBQ (hood closed) very slowly for about 2 hours or until nicely cook through. One has covered with foil and without foil, not much difference but foil protects the skin a little bit longer for that final cook, hmmm, happy with either way.
Rest out of BBQ for 10 minutes.
Cover the top with some very nice honey of choice ( I use Clover slightly runny) and allow to melt through every where, cuts and surface.
Now the tricky bit, lift out of tray then skin side down onto a hotplate over a burner on medium heat, place a heavy tray bottom on top with added weight and cook until the skin is crispy and bubbly.
Serve by using the skin cuts into squares.
Absolutely beautiful.

valentino - 2013-10-14 13:05:00

Delicious BBQ Banana

To make 1 BBQ banana:
1 banana (nice and ripe)
2 big marshmellows (or about 6 mini-mellows)
4 squares of your favourite chocolate
any other toppings of your coice (e.g M & M's etc.)
Large square of tinfoil

Slice the banana down the side, all the way along.
Pull the split of the banana wide to create a 'mouth'.
Fill the split with chocolate and cut-up marshmellows.
Add any other toppings.
Wrap entire banana in tinfoil with the split at the top.
Chuck on the BBQ and cook for a few minutes.
Take off BBQ (they will be HOT)
Leave to cool for a minute or two before eating
Enjoy!

valentino - 2013-10-23 11:44:00

BBQ Pineapple
1 fresh pineapple
4 tablespoons rum
4 tablespoons soft brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves with
Peel the pineapple and, leaving it whole, cut out the centre core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together rum, brown sugar, cinnamon, ginger, nutmeg and cloves. Pour over the pineapple, cover, chill for 1 hour, or overnight.
Preheat barbecue to high heat. Cook pineapple rings on cooking grate in BBQ hot for 15 minutes, turning once, or until outside is dry and chargrilled. Serve with remaining marinade.

valentino - 2013-10-23 11:45:00

BBQ Strawberries
strawberries
cream cheese
cinnamon
ice cream
(optional marshmallows and bananas)
Use a small knife to dig out the centre of the strawberry... and fill with a mixture of cream cheese and cinnamon... skewer strawberries to keep closed and drizzle with honey... then put on bbq for a minute or two on each side until honey caramelizes... serve hot over ice cream :) for a variation can also put bananas or marshmallows on the skewers

valentino - 2013-10-23 11:45:00

BBQ Peaches
4 peaches, halved and stones removed
1 tablespoon vegetable oil
2 tablespoons honey
275g (10 oz) soft cheese
Preheat an outdoor barbecue for medium high heat.
Brush peaches with a light coating of oil. Place cut side down onto the barbecue. Cook for 5 minutes or until the surfaces have nice barbecue marks. Turn the peaches over and drizzle with a bit of honey. Place a dollop of the soft cheese in the place where the stone was. Barbecue for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

valentino - 2013-10-23 11:46:00

BBQ Bread like a Pita style bread but cooked on the BBQ.
4 cups plain flour
2 teaspoons salt
1 teaspoon sugar ( I use 2 tsp sugar)
1 sachet instant dried yeast ( I prefer to use 4 tsp Edmonds Surebake yeast)
2 tablespoons olive oil
2 cups warm water (use more or less as needed)
For brushing
1/3 cup olive oil (or as required)
1 clove garlic, crushed

In a large bowl combine the sugar, salt, flour, yeast and oil.
Stir in the warm water and mix to form a soft dough.
Turn it onto the bench, adding more flour if required, and knead until smooth and springy (5-8 minutes).

Place dough into a clean greased bowl, cover with cling film and microwave on low power for 1 minute.
Rest the dough for 10 minutes then repeat.
After the second rest the dough should have doubled in size.
(Alternatively, set aside in a warm place until doubled in size.)

Combine the 1/3 cup oil and garlic and set aside.

Punch the dough down, knead lightly and divide into 10 or so pieces.
Roll the pieces so they are the thickness of pita bread – the shape doesn’t matter.
Brush with garlicky oil and place oil side down on the barbecue grill.
After 1-2 minutes the dough will begin to puff and bubble.
Brush the remaining side with the oil and flip the dough until bubbled and lightly coloured.
One can let the kids cook the bread. Serve warm.

Tip - You can make this dough in a bread maker, or throw it together by hand.

Edited by valentino at 3:47 pm, Tue 29 Oct

valentino - 2013-10-29 15:39:00

Hmmm, anyone have any recipes to share, always looking for more....

Here is a nice Crayfish one....

BBQ Crayfish

1 medium crayfish, split in half as noted in the method
1 Tbsp cracked coriander seeds
Finely grated zest of 1 lime
2 small dried chillies, crushed
2 cloves garlic, crushed
50g butter, softened
Lime wedges for serving

Rinse crayfish.
Pat thoroughly dry with absorbent kitchen paper.
Cut the crayfish in half lengthwise and through the middle of top to the bottom.

Mix remaining ingredients except lime wedges together in a small bowl.
Spread flavoured butter over flesh of both halves of the crayfish.

Barbecue crayfish shell side down to start for 4-5 minutes on a barbecue hot plate,
then turn over and barbecue for 5-7 minutes until the flesh is golden and cooked through.
Serve hot with lime wedges.

valentino - 2013-11-07 14:40:00

5 Weeks for Christmas,
6 Weeks for the New Year,

Bumping this time around.

Cheers all.

valentino - 2013-11-20 16:44:00

2 weeks to go to the start of 2013/2014 Christmas - New Year festivities.

Hope everyone have a great time and enjoy BBQing.

Cheers everyone.

valentino - 2013-12-11 11:18:00

The member deleted this message.

cookessentials - 2014-05-16 08:34:00

A Lovely refreshing BBQ Salmon recipe now done a couple of times via BBQ and in a fry pan within the kitchen.

BBQ Salmon with Tahini and Herbs

C/o Sunday Day Times “Escape” 22nd June 2014

Note (slightly reworded) with recipe, In this salmon dish, the bbq Salmon Fillets were coated in a vibrant tahini yoghurt mix, before being placed on a bed of (like a beautiful Carpet) finely chopped herbs, nuts and sumac. This spice has a fantastic sour flavour that cuts through the richness of the salmon.

4 Tbsp finely chopped parsley
2 Tbsp finely chopped mint
1 ½ tbsp. smoked almonds finely chopped (used roasted almonds and a wee bit of paprika in a coffee grinder)
1 Tbsp Sumac (a spice)
2 shallots (used a small onion alternative)
150g Natural Yoghurt
1 Tbsp Tahini
2 Tbsp lemon Juice
1 Garlic mashed to a puree ( can use a spoonful of garlic paste from a jar)
6 x 120g Salmon Fillets
Vegetable oil.
Place the herbs, almonds, sumac and Shallots in a jar and mix well, put aside.
Mix together yoghurt, tahini, lemon juice and garlic paste and place in fridge for an hour before using.
Preheat the BBQ or a fry pan, lightly oiled the salmon fillets then cook for 3 minutes each side or until just cooked. Place on a plate and allow to cool for 5 minutes.
Smear a spoonful of tahini yoghurt mix over the fillet, spread the herb mix on a flat plate.
Place the fillet (the spread side) on the herbs, then lift it onto a serving plate herb side up and serve.

This recipe is very easy, very quick and a time saver, can be prepared as noted earlier if need be. Please enjoy it as we have.

Editing to note that any left-over tahini can be used as a dip, discovered this when on one occasion had some left over but had some beer battered chips and certain ones dipped their chips into this paste and was quite nice.
Cheers

Edited by valentino at 9:44 am, Mon 7 Jul

valentino - 2014-07-07 09:39:00

Smoked Salmon by hawat.

Copied this from a thread re "Salmon"
Worthy of being noted here and can be smoked on a BBQ.

SMOKE IT!! Need to buy a smoker = $70 from the Warehouse. Then salt the fillets the night before, wash salt off, pat dry with paper towel then smother in brown sugar for 4 hours then into the smoker. 2 handfuls of manuka sawdust, one fill of the meths burner, 20 minutes odd burn time then - YYYYYYUUUUUUMM! You will never have salmon another way ever again.

Quote

hawat (12 12 positive feedback) 8:19 pm, Thu 17 Jul #6

Cheers.

valentino - 2014-07-18 11:18:00

In the same thread as above Smoke recipe, Beaker59 noted this re with a Webber.

Smoking in a Webber is easy, mine is the standard 22inch charcoal I use wood rather than charcoal or sawdust to smoke. Basically in the charcoal holder on one side start a fire with a good smoking wood like Manuka or a fruit or nut wood (I cut down a plum tree last year and saved every scrap of wood for the smoker its awesome wood for the job) cut the wood into about 4 inch lengths thick as a mans thumb, use good dry wood not rotten or soft or wet. I like to build up a decent sized fire so fill the charcoal holder so the grill is sitting on the wood. Once the fire has progressed to the point where its 50% charcoal and 50% wood then lay the fish on the grill and put the lid on. leave the top and bottom vents open the fire will stop flaming and start smoking. Leave it for an hour and the job is done. You should check occasionally to make sure the fire is still smoking and you may need to add wood or pull the pieces into the centre occasionally though I have now got the knack of loading now, so pretty much set and forget. You can fit a surprising amount of fish in there but don't overload.

I would describe this method as hot smoked still, its allot better than the meths burner ones but no where near the quality of a proper cold smoke. It is however great for ready to eat fish straight from the smoker and the goods smoked this way will keep well.

Quote

beaker59 (9 9 positive feedback) 10:04 am, Tue 29 Jul #24

valentino - 2014-07-29 11:59:00

Weather been great so far for BBQing, any more recipes would be great.

Cheers.

valentino - 2014-11-10 12:23:00

It is Now December 2014, gee how time flies...

All the best for a wonderful season of BBQ'ing.

Cheeeeeers

valentino - 2014-12-03 11:17:00

Wow, a lot to read and taking notes.

homecleaner_aa1 - 2015-11-02 11:11:00

bump for the 2016/17 BBQ season

uli - 2016-10-31 17:33:00

Great thread - good inspiration for summer bbq's

sikem - 2016-12-22 15:42:00

Indirect cooking is when the heat circulates and not directly onto the item, hood needs to be closed creating and oven sort-of-thing.
Direct is when the heat is directly at the item, no need for hood to be down or closed.

With rotisserie, you do have the option of tray under to catch drips if you wish or just simply allow to drip onto your BBQ tray under the burners, most BBQs have these.

As noted, Indirect is not direct, that is use the burners on the outside if meat is in the middle or use the burners on the inside if the meat is on the outside. If you leave another tray to catch the drips, make sure the circulation of heat is not blocked and perhaps place onto a grill plate positioned accordingly.

Hopes this helps and just noted your post back in November, sorry.

Cheers

valentino - 2017-02-12 16:05:00

Bumping for casswill to peruse re BBQ Fish

valentino - 2017-03-02 12:02:00

Back to top you go

mutley83 - 2018-03-02 13:06:00

bump

bev00 - 2019-03-02 22:20:00

put into word (I hope lol)

unknowndisorder - 2020-02-13 12:48:00