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Poultry BBQ RecipesForget the gas ... here's the recipe for more BBQ flavour!Enjoy your outdoor meal this year even more, with the unbeatable flavour of food cooked over Heat Beads® BBQ Briquettes.
Asian Style Lemon Grass Chicken Ingredients: Method: Put ingredients in a blender and blend to a paste. Taste and then adjust seasonings to your taste. Marinate chicken in rub for at least 2-3 hours and barbecue “on a throne” till done.
Beer Can BBQ Chook (need a Weber) Dear RRR, You are probably going to get a whole lot of these, but for what it's worth... you could even try a duck. Also something for your vegetarian friends at the end. Ingredients: Method: In a small bowl combine the rub ingredients. Lightly spray or brush all over with the oil, and season inside and out with the rub. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Roast for 1¼ to 1½ hours. Carefully remove the chicken and the can from the BBQ, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Eat! To make it even better, try soaking some cherry wood chips in the remaining beer for a few hours beforehand and place them in the Weber with the roasting chook for an extra smoky flavour.
Chook On The Throne A sure-fire way to cook a juicy chook. Ingredients: Method: 1. Arc up the Weber using indirect fire method 2. Put dry roasted cumin seeds, a big pinch of rock salt and 6 or so peppercorns in a mortar and pestle and grind them all up (keep it a bit chunky to get those delicious flavour hits). Add three garlic cloves and mash that to a paste in the spice mix. Finish this marinade mix with a couple of tbsp of olive oil 3. Use your fingers to separate as much of the chook's skin from the meat as you can. Avoid breaking the skin 4. Spoon the marinade mix under the loosened skin of the chook. Massage the outside of the chook to spread the marinade under the skin 5. Guzzle about a third of the can of beer. Poke a line of holes around the top part of the can 6. Put three or four sprigs of fresh thyme and about three chopped up garlic cloves in the can 7. Grab a roasting tin, line the outside of it with aluminium foil to stop the pan getting burnt 8. Sit the loaded-up can of beer in the roasting pan and push the chook, bum side down onto the can. The chook is now on the throne. Shove a half a lemon into the neck end of the chook to keep in the moisture and to add more flavour. Pour some olive oil over the chook and a sprinkle of salt 9. Put the roasting pan in the centre of the Weber grill (when the Heat Beads? briquettes are nice and white-ish). Plonk the lid on the Weber. I find that you want two of the bottom vents open and the top vents (in the lid) open about half way 10. An hour and a half later and the chook will be done. There's so much moisture in it that you test whether it's cooked by pulling a wing away and it's done when it just falls off. If you get pre-occupied with putting a dent in the remaining stock of beer you'll find the chook will be able to stay in the barbie for two hours and still be a moist as buggery 11. Be prepared for the extraction of the can to have the meat just falling off the chook. Squeeze the other half of the lemon over the chook and serve Joy!
Beery Beautiful Bingo Wings Recipe These are by far the best wings you'll see! Ingredients: Method: Place 3 chicken wings on each skewer and place on tray. Combine all ingredients in a bowl (except for beer). Brush chicken wings with marinade and leave for several hours or overnight. The char-grill Place skewers on a very clean hot BBQ, with clean coals, removing all ‘old ash’. Brush with marinade immediately. Place beer in a spray bottle. Turn chicken skewers once every minute spraying beer onto the wings each turn. This will keep the chicken extra moist and the wings won't dry out and they taste oh so lovely! Remove wings from skewers once cooked about 5 minutes each side. The only time I say “I want bingo wings!”
Char-Grilled Chicken Ingredients: Method: Coat chicken in oil, then in marinade, then cook on the BBQ.
Ingredients: Method: Combine the brown sugar and cornflour in a saucepan. Mix in the coffee, soy sauce and vinegar. Cook, stirring until the mixture boils and thickens. Coat the meat with the mixture and char-grill, basting as you cook. Note: You can substitute with the same quantity of meat of your choice.
Easy, Tasty, Spicy Chook - Finalist Ingredients: Method: Mix all ingredients and marinate for at least a couple of hours or overnight. Shake off excess marinade and cook for about 7 minutes.
Lemon Garlic Chicken Get some chicken... drumsticks and wings usually... without skin for the health-conscious. Put into a baking/roasting tray/dish, or one of those foil BBQ tray thing-ies. Chop/crush up a few garlic cloves and scatter over the chicken. Chop up a couple of lemons into wedges and scatter over the chicken. Some sprigs of rosemary can be thrown in if that takes your fancy. Cover with foil. Bake in Weber over Heat Beads? briquettes until chicken is just cooked, turning chicken once in the meantime. Remove foil and bake for another 10 mins or so to get a brown crispy coating on the chicken. Eat while hot or can be served cold, can be served roughly by just throwing the entire contents of tray out on a large platter... or just take the chicken out and serve on a plate... or even break all the flesh off the chicken pieces and serve as little bite size bits. Goes nicely with roasted rosemary spuds and stuff. Yum yum.
Tangy Chicken Drummers Ingredients: Method: Blend ingredients in saucepan, heat gently to dissolve sugar. Coat drumsticks in oil and sliced onion and smother with sauce mixture. Barbecue til tender!
Marinate chicken in honey with some cold tea. While cooking the chicken, continue to baste.
Sesame Honey Chicken Marinate chicken pieces in a mixture of: Throw onto the Weber, cook and enjoy.
Spaghettini with Grilled Chicken and Asparagus Serves 4. Ingredients: Method: 1. Place spaghettini in a saucepan of rapidly boiling water and cook until al dente. Drain and keep pasta warm 2. Brush chicken breasts with a little oil and place on a hot char-grill or barbecue, or in a frypan. Cook for 2-3 minutes on each side or until chicken is cooked through 3. Blanch asparagus in boiling water until bright green. Brush capsicums (peppers) and asparagus with oil and place on grill with chicken. Cook for further 2 minutes 4. To serve, place spaghettini in serving bowls. Slice chicken and capsicums (peppers) and place on top of spaghettini with asparagus 5. Combine dressing ingredients with a whisk and pour over pasta. Serve immediately
Barbecued Duck with Peaches Serving this dish with a green vegetable like zucchini adds colour and takes care of your veggies portion. Serves 4. Ingredients: Method: Prepare barbecue or preheat grill. Mix honey, water and lemon juice and heat over medium flame stirring until dissolved. This step will take a couple of minutes. Let cool for 5 minutes. Pour half of the honey mixture on duck breasts. Heat butter in a skillet over medium heat and add the peach slices. Pour rest of honey mixture over and cook for a few minutes until peaches are tender but not mushy. Grill duck breasts 3 minutes on each side. Let rest a few minutes, and slice on a bias. Plate and cover with the peaches and their juice.
Yummy wild Territorian Magpie Goose – coated generously in homemade local strawberry mango and native bush honey-bee glaze. Char-grilled to perfection in the backyard with a beer in one hand and fly swat in the other!!!
Mediterranean Turkey Burgers Ingredients: Method: Sauté bacon, onion and garlic in a bit of oil and butter til onion soft. Then mix this mixture with remaining ingredients. Using your hands, combine well. Shape into the size patties you like, then char-grill to your liking. Winners every time!!
Pineapple Glazed Roast Duck Ingredients: Seasoning- combine all of the ingredients below: Rub duck with butter mixed with the chutney, stuff the cavity of the duck with the seasoning and cook on the kettle barbecue with the lid on for 1 - 1.5 hours. Serve with an asian salad of noodles, cabbage chopped capsicum pinenuts, soy sauce and hoisin sauce.
Tea Smoked Duck There is a traditional Chinese dish where the duck is smoked with a mixture of tea leaves, rice and brown sugar. I've tried doing a version on my Weber with reasonably successful results. Traditionally the duck is steamed first, then smoked in a wok, then deep fried to crisp the skin, but in my version I have taken a few liberties, and give it about an hour and a half or so on the Weber, then finish it off by grilling it over the Heat Beads® coals to give a crisp finish to the skin. Ingredients: Smoking Mixture: The night before you cook - Butterfly the duck, by placing it breast side down and cutting along one side of the backbone with poultry shears, then open it up and flatten it out by pressing down over the breast bone firmly with the heel of your hand. Take the duck and give it a rinse, them dry it inside and out with a paper towel. Coat the duck on both sides with the rub and massage it into the skin and refrigerate overnight. The next day prepare you Weber for indirect grilling. While the Heat Beads® BBQ Briquettes are lighting, prepare the smoking mixture. Combine the smoking mixture ingredients and wrap in a double layer of aluminium foil. Use a fork to prick a few holes in the top of the parcel so the smoke can escape (but take care not to pierce the bottom otherwise the mixture will leak and make a mess of your barbecue) Take the duck out of the fridge and let it come to room temperature about 45 minutes before you start to cook. Place the duck on the grill, skin side up between the two baskets of coals over a foil drip tray and place the foil packet with the smoking mixture on top of the coals and barbecue at a moderate heat for 1- 1½ hours with the lid on. In China this would be served with peppercorn salt, which is equal quantities of Szechwan peppercorns and salt toasted in a wok or fry pan then ground to a powder with a mortar and pestle.
Julian Wu’s “Mutant Mojo” Chicken A Mojo (pron (Moho) is a Cuban sauce traditionally served with roasted or grilled meats. Generally consists of citrus juice garlic and olive oil, and flavoured with herbs. This mix can also be used as a marinade. Depending on the variety of herbs available the variations are limitless. This is a south east asian flavour using coriander, fresh lemon grass and ginger. I’ve also added a little soy and curry powder, which is far from traditional, but I liked what they did to the overall flavour. It goes great with chicken, and seafood. Ingredients: Method:
Ingredients: Peri-Peri Baste: To prepare the baste, heat oil in a skillet, add garlic and saute until golden brown. Butterfly the chickens by cutting along each side of the backbone and spread flat (you may need to score along the back of the breastbone). Rub the chickens with some oil & salt then put them on the barbie over a moderate heat for about 20 minutes, basting frequently with the Peri Peri.
Char-Grilled Chicken with Garlic
Puree Ingredients: Method:
African Lemon Chicken Ingredients: Method:
Stoned Bugger Bird This here is a recipe that I believe embodies all the ingredients of a true Ozzie BBQ and tastes damn good to boot. It includes: This recipe also gives a fusionary friendly nod to our northern neighbours and beckons all to have a hearty finger-pointing chuckle around the pit o flames. Ingredients: The Rub (To make about 1 cup): The Beer Can Mix: First punch a few holes (with a church key can opener, ice pick etc) in the top of your standard empty (a good excuse to start early) can of tasty brew. Then put into the can the ingredients of the Beer Can Mix. Set aside for later. Make the rub by adding all the ingredients together in a bowl and stir to mix (will keep for ages in a good air tight container) Now grab remove all the fatty bits from inside the body and the neck of the chook. Rinse inside and out with cold running water and blot dry, again inside and out, with paper towels. Then take your sesame oil and drizzle it all over the outside and inside of the chook, enough to give it a nicely glazed surface. Now sprinkle your rub all over the chook, as well as the inside, enough to give it a well-crusted coating. You can add a pinch or two of the rub to your beer can mix as well if you like. Now here comes the fun part. You might want to get the kids’ outa the room for this. Take your nicely lubed up chook and slowly violate him with a good buggering of the beer can so the can fits tightly into the body cavity. Grab the legs and pull them forward so the bird forms a bit of a sodomized tripod. It is best to tuck the wings to the back of the chook as well. Set up the grill for indirect grilling (coals on side of grill-drip pan beneath chook) and place chook in centre of the grill above the drip pan. Spread the pre-soaked wood chips onto the readied Heat Beads® BBQ Briquettes and cover with the dome of the BBQ. The temp should be around 180c-200c when at constant. Cook the bird for approximately 45min-1 1/2 hours depending how big your chook, until it is nicely crispy brown on the outside. Check on it occasionally during cooking and if you notice it getting a bit over cooked (usually on top,) just slap a piece of aluminium foil over the hot spot. When done, let the chook rest for 5 minutes then carve it up. Accompanied nicely with a decent multitude of stubbied friends enjoy!
Smoked Chook Soak a couple of 1.5kg fresh chooks in plenty of cold water and about 2 tbsp. of sea salt for at least an hour or so. In the meantime, get out the slab of Coopers whilst the Weber is heating up with genuine Heat Beads®. Make sure you have some well soaked redgum or other hardwood chips ready to go on top of the Heat Beads® when you place the chook in the kettle. Lightly oil the chooks and cover them in foil so the smoke does not blacken them. Pierce the foil to allow the smoke to penetrate. Cook the chooks as you normally would on a Weber but remove foil halfway through the process to give full smoke flavour. Should take about 1.5– 2.00 hours. Serve hot or cold with a green salad and crusty bread.
Lemongrass Char Grilled Chook Bless them, no one can cook better than the Thais. Here is my homage: Take a kilo of chicken marylands from a decent quality chook like La Ionica and cut deep slits length ways through to the bone on each one. Keep the skin on. This is important to cook the chook properly. Soak for a good few hours or overnight in this marinade: Mix all the marinade ingredients together vigorously and push into the cut's you've made in the chook marylands. Char grill gently and steadily to cook chook all the way through without drying it out. Moisten as you go with the leftover marinade. Serve with lovely jasmine rice and salad. And BEER.
Russ' Jerky Chicken Ok, not strictly jerk chicken - but made up from the memory of some chicken I had at Glastonbury festival back in '94 or so. Here we go.... Ingredients: 5 red chillies, chopped, seeds left in (or something like that) medium brown onion, chopped About an inch of grated ginger, or a teaspoon of the stuff in squeezy tubes Quite a bit of McCormicks Spicy BBQ mix (on the spice racks at the supermarket - either that or any kind of hot chilli/pepper mix) A good splash of white wine vinegar. Method: To make the marinade, gently fry the onion, chillies and ginger for a few minutes until soft. Whack the heat up and add the white wine vinegar, with the stock cube. Give it a good stir and let the vinegar reduce until the mixture is a bit sticky' and there's not much moisture left. Add the passata, tabasco, ketchup and tomato paste and give it all a good stir. At this stage, you can leave it as it is (no need to cool really, you probably haven't heated it through anyway), or you can give it a blitz with a hand blender (if you've got one). Put the chicken pieces in a plastic container or a pan with a lid, and sprinkle on I guess about a third of a large jar of the spice mix. Give he chicken a good massage with the spices, then cover the lot with the marinade and leave in the fridge as long as you can (the recipe works even if it's only in there a half hour or so, but all day or overnight is perfect). To cook, there are two methods - the politically correct, and the more dangerous potentially salmonella-ish version. The 'PC' version is to heat the oven to 200 degrees and cook the pieces for twenty minutes before putting on the barbecue - and the dangerous version is to just go straight to barbecue. Either way, you need to baste regularly with the marinade until it's all gone (I use a pastry brush but then again I'm a bit of a ponce).'Straight to barbecue' probably takes about 45 minutes, dependant on the size of your chicken pieces, and you're looking for an almost burnt finish. I serve with potato salad, couscous and a tomato salad.
BBQ Chicken Parma A really simple recipe. This recipe makes one serving - just increase quantities for more people (you shouldn't be inebriated at this point so it's not too hard) First prepare the tomato sauce: Fry the garlic clove in a good dollop of olive oil until slightly coloured, then add the passata. Simmer for 5 minutes. Slice the chicken breast through the middle so you end up with two thin fillets. Using a meat mallet, bash them until 1-2cm width. (Not too hard - think good thoughts!) Grill on a hot barbecue for 3 minutes on each side. When the second side is halfway through cooking, cover each piece with a piece of prosciutto, then cover evenly with the Parmesan cheese. Whatever you do DON"T overcook it or you'll end up with Parmesan coated cardboard, urgh! To serve: Place fillets on plate and cover with tomato sauce, whack on some rocket and maybe a little pumpkin and goats cheese salad or whatever takes your fancy.
Low Fat Chicken Satay Cuisine; Asian Ingredients: Marinade for chicken: Ground marinate ingredient: Satay Sauce - Ground ingredient in grinder: To prepare:
BBQ Marinated Char Grilled Chicken Breasts
Chicken a la Peach Slice up several ripe peaches and 'marinate' in Cointreau. Prepare garnish of diced garlic, cajun seasoning (Masterfoods - sprinkle variety ), cracked black pepper, lemon juice and olive oil. Fill chicken breast with peaches and close using wooden skewers. Apply garnish liberally and cook. Not too hot though !!
Ham Skin Wrap and Baked Turkey I use the left over ham skin as a wrap over the Xmas Turkey, which I also usually also do on the Weber on Xmas Day, or the day before. Remove the skin about 30 minutes before the Turkey is cooked, to allow the Turkey breast to brown. A delicious extra: Beer Bread Mix all ingredients together in a bowl until you have a reasonably runny dough. Pour into a greased loaf tin and whack it into to the WEBER just after you have lifted the roast. Should take about 15 mins or so to bake the best bread/damper you will ever eat at a BBQ .And it will be ready at about the same time as the roast is ready to carve. Serve with herbed/garlic butter.
Mustard Apricot Chicken Ingredients: Score chicken on both sides with a knife about 4 times each side. For the marinade, combine the other ingredients and pour over the chicken and place in a bowl. Refrigerate the marinated chicken for two hours, occasionally turning the chicken. Prepare kettle barbecue with Heat Beads® BBQ Briquettes, cook chicken on both sides until juices run clear (basting with marinade while cooking). Serve with crisp salad and crusty bread.
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