Backyard barbeques - 'member them?

[1961MJS]

Grillin'

Hi

We owned several grills, and used them regularly. My favorite was a monthly neighborhood event where my old boss (an electrician) burned his wood pallets and we cooked hot dogs over the fire. Hot dogs, then marshmallows.

In college I bought a really small grill for $2.00 (1980) and we cooked BBQ chicken weekly at a minimum, even in the snow.

I now own a huge Coleman gas grill.

Later

 

[Puzzicato]

Something to look forward to when I go fishing next then

Definitely! The last one we had was really big - about 2kg - so we filleted it, cured it overnight in salt & sugar and then gave it about a 45 minute smoke over oak dust. Amazing! So juicy!

 

[BellyTank]

Had a charcoal barbie on Saturday night.
A couple of cheap chunks of pork, sliced with some fresh garlic oil on top.
Peppers, haloumi, asparagus...
Accompanied by feta cheese, salad and tsatziki...
MmmmmMmmmmm...

The BBQs of my childhood in NZ consisted typically of sausages, steaks
and potato salad.

I wonder if Smithy's were much different.


B
T

 

[Smithy]

Had a charcoal barbie on Saturday night.
A couple of cheap chunks of pork, sliced with some fresh garlic oil on top.
Peppers, haloumi, asparagus...
Accompanied by feta cheese, salad and tsatziki...
MmmmmMmmmmm...

The BBQs of my childhood in NZ consisted typically of sausages, steaks
and potato salad.

I wonder if Smithy's were much different.


B
T

Nope, apart from the odd lamb chop as well.

I like the sounds of that barbie of yours.

 

[John in Covina]

When things are going well I like to do a Fedora Lounge Backyard BBQ. Hope to do so this year when the job situation reverses. QUOTE]

John, i'm counting on an invite if you do :eusa_clap

OKey Dokey! I am hoping to retify the job thing very soon. Keep an eye on the events section as Californians tend to post all sorts of stuff.

 

[rumblefish]

A gas grill's fine where the higher temperature isn't going to overcook or dry out the meat before it cooks through. Things like burgers & hot dogs & steaks, most vegetables...

But Webers are fantastic for lots of things - especially if it needs to be cooked low & slow, temperaturewise, with ribs, chicken and brisket being those that immediately leap to mind. Salmon's better, too. You just can't do those types of things right on a gas grill.

Grilling over well seasoned wood's great as well - we do about 400+ dinners a weekend out at the theater, and that's our own grown & harvested alder...and as you can see, it's mostly steak and salmon. I think we only had to do 15-20 chicken breasts all season last year (8 weeks).

Perfect!!! :eusa_clap

 

[shopgirl61]

A gas grill's fine where the higher temperature isn't going to overcook or dry out the meat before it cooks through. Things like burgers & hot dogs & steaks, most vegetables...

But Webers are fantastic for lots of things - especially if it needs to be cooked low & slow, temperaturewise, with ribs, chicken and brisket being those that immediately leap to mind. Salmon's better, too. You just can't do those types of things right on a gas grill.

Grilling over well seasoned wood's great as well - we do about 400+ dinners a weekend out at the theater, and that's our own grown & harvested alder...and as you can see, it's mostly steak and salmon. I think we only had to do 15-20 chicken breasts all season last year (8 weeks).

oooh... I can only hope that is Alaskan Salmon my eye spies it's been 2 yrs since I left Alaska after 8 yrs living there (still have a house there) and moved to the East coast.. I dare not! touch atlantic salmon and although the cod and haddock or pretty good, I still prefer alaskan halibut over it. okay.. enuf reminiscing.

 

[Smithy]

Perfect!!! :eusa_clap

IIRC correctly Chris you're a bit of a star on the barbie yourself. I seem to remember you posting some unbelievably mouth-watering pictures before

 

[rumblefish]

IIRC correctly Chris you're a bit of a star on the barbie yourself. I seem to remember you posting some unbelievably mouth-watering pictures before

Thanks Tim.
I'm trying to get back at it.

 

[shopgirl61]

Thanks Tim.
I'm trying to get back at it.

I'll have to dig up some of our vintage BBQ pic's from back in the day and post them here

 

[Puzzicato]

The BBQs of my childhood in NZ consisted typically of sausages, steaks
and potato salad.

I wonder if Smithy's were much different.


B
T

That's pretty much the barbecues of my Australian childhood too. Usually a bowl of lettuce and tomatoes that no one really ate, and 2 options of sauce: ETA BBQ or Heinz Tomato. If you were lucky, a Sara Lee frozen bavarian or a pavlova for dessert.

 

[lolly_loisides]

That's pretty much the barbecues of my Australian childhood too. Usually a bowl of lettuce and tomatoes that no one really ate, and 2 options of sauce: ETA BBQ or Heinz Tomato. If you were lucky, a Sara Lee frozen bavarian or a pavlova for dessert.

Mmmmm Chocolate Bavarian. I haven't thought about those in years!

 

[Smithy]

That's pretty much the barbecues of my Australian childhood too. Usually a bowl of lettuce and tomatoes that no one really ate, and 2 options of sauce: ETA BBQ or Heinz Tomato. If you were lucky, a Sara Lee frozen bavarian or a pavlova for dessert.

And we all know who invented the pav don't we

 

[Mike in Seattle]

oooh... I can only hope that is Alaskan Salmon my eye spies

Is there any other? The majority, I believe, is Copper River. I usually like it just like that - right off the grill with a little squeeze of lemon. We have a couple guest chefs who do some pretty phenomenal things, though - hazelnut crusted with fresh huckleberry or blackberry puree (fresh as in picked that morning), and another did a garlic & herb butter drizzle that was amazing. And the steaks are always top-notch, too...but good steaks can be had year 'round. But we have a great supplier for the meats.

 

[lolly_loisides]

And we all know who invented the pav don't we

Yes, we "own" them, don't we? lol Mum always put strawberries on her pavs, but I think passionfruit is much nicer.

 

[Smithy]

Yes, we "own" them, don't we? lol Mum always put strawberries on her pavs, but I think passionfruit is much nicer.

My Mum always used to put strawberries, raspberries, blackberries, boysenberries or any combination of them, my aunt always used kiwifruit, everybody seems to have their own way. I have had it with passionfruit and that is good, cuts through the sweetness.

To be honest we only really had it at Christmas or somebody's birthday. Embarrassingly I haven't had one in years and I've never made one. Might have to have a go at it.

Good tucker.

 

[lolly_loisides]

Making pavs is easy - if you can beat egg whites you can make pavlovas. I don't know why people think baking meringues is so difficult. I'll PM you my failsafe recipe if you want.

 

[Smithy]

Making pavs is easy - if you can beat egg whites you can make pavlovas. I don't know why people think baking meringues is so difficult. I'll PM you my failsafe recipe if you want.

Thanks Lolly, that would be great, cheers!

 

[Puzzicato]

And we all know who invented the pav don't we

Yes indeed - they are originally Kiwi! But like anything good (the Finn brothers) we are happy to give them Australian citizenship!

I use Pavlova Magic. It's the only way I can make them work!

 

[Smithy]

Yes indeed - they are originally Kiwi! But like anything good (the Finn brothers) we are happy to give them Australian citizenship!

That's the ANZAC spirit Puzzicato

One of my Aussie mates the other day said, "well after all you're a Kaussie now" lol