Vocal Voices

by **JanB** » 29 Jul 2021, 19:13

Tonight, we were a little boring and just had a really thick burger and a couple of sausages, along with chips and fried onions.

Pork steaks, belly pork, chicken skewers are also favs. I also make side dishes of black beans,with presunto, onion and orange as well as a white beans things, with red pepper and red onion.

What do you cook on yours?

by **saundra** » 29 Jul 2021, 20:12

That sounds lovely Jan
I have to admit if never owned or been to a bbq except my
Neighbour here sometime does a bbq that at its best is awfull no salad or stuff just burgers sausage and dish of potatoes with tomato sauce and that's it ugh

by **cromwell** » 29 Jul 2021, 20:24

On the rare occasions that we've had bbqs burgers, sausage, pork and beef steaks. But we would have salad, tomatoes, salsa etc as well.

by **Workingman** » 29 Jul 2021, 20:45

Butterfly chicken breasts, marinated pork ribs, satay skewers, well tenderised thin steaks, coleslaw / Waldorf, at least two types of salad. Very rarely burgers or sausages.

by **JanB** » 29 Jul 2021, 21:07

what do you marinade/put on your chicken WM? I use a bought marinade sometimes, sometimes leave it plain.

by **Kaz** » 29 Jul 2021, 21:10

Not had one this year yet, but homemade burgers, sausages, chicken, and plenty of salad stuff. Maybe do some baked spuds in the oven.

by **Workingman** » 29 Jul 2021, 22:32

JanB wrote:what do you marinade/put on your chicken WM?

Jan I use softened butter with salt and pepper, mixed herbs or Italian herbs or five spice. Mash together and rub on the chicken then into the fridge for an hour before putting on the BBQ. Keep some back to baste the cooking chicken.

The ribs are rubbed with salt and pepper then tightly wrapped in foil and in the oven at 110-120C for an hour before the BBQ gets going Take out of the foil then lay them on a rack to cool and dry. They can now get another dry rub of choice or a glaze - hot and sticky, Kentucky - that sort of thing. Cook on the cool part of the BBQ and keep turning and basting every 15 mins till the meat is falling off the bone.

by **meriad** » 30 Jul 2021, 07:32

Well, growing up in SA, for us it just wouldn't be a BBQ (or braai ;-)

) if we didn't have a decent piece of steak, either lamb or pork chops (or both) as well as typical South African Boerewors (which is a spice sausage) and chicken in some form. Here we usually have chicken thigh fillets because that's what the kids eat; otherwise it would usually be drumsticks / legs.

And then we have green salad and either a potato or pasta salad or 'pap' which is another typical South African dish made of something similar to polenta.
We keep things fairly simple because Karl and the kids are fussy - if it was just Nadine and I we'd have a field day and do so much more

by **JoM** » 30 Jul 2021, 09:44

We usually have homemade burgers, sausages, chicken breast with some kind of spice and chicken and veg skewers. I usually make some potato wedges, coleslaw and a big salad.

We invested in this beauty this Summer after struggling with a small charcoal barbecue for years
https://www.charbroil.co.uk/advantage-345-s-140894
It’s wonderful and that means we use it a lot! We’ve probably used it more times so far this year than we used the charcoal one over the last five years.