What Are Your Favourite Barbeque Meats & Veggies?

Hunter14 on 29/08/2019 - 12:01

Hope you're all having a productive Thursday!

With Father's Day coming up, I'm planning to invite the old man over for a Sunday BBQ. This coincides with the first time I'm using my new Weber Family Q.

Just got me thinking what everyone's favourite foods to put on the barbie?

I'm a simple man so personally I'm quite happy with a nice scotch fillet and some Aussie beef sausages. I've never tried to cook ribs on there so if anyone has a good recipe or technique, I would definitely be interested.

Fire away!

This is part of Father's Day deals for 2019.
Food & Grocery Father's Day

Comments

  • 87percent on 29/08/2019 - 12:03
    +1

    I wouldn't be trying things if people are coming over, in case it doesn't turn out well. But a well cooked steak, maybe some wings, beer and maybe some corn, mushrooms or potatoes and you can't really go wrong

    • Hunter14 on 29/08/2019 - 13:46

      Fair call. I'll play it safe the first time but some of these ideas I can use for later :)

  • HighAndDry on 29/08/2019 - 12:04
    +1

    Meat-wise, lamb! Lamb chops are amazing straight on/off the barbie. Add spices to taste (thyme, herb mixes, etc).

    Vege-wise, corn on the cob. Loads of butter after.

  • Archi on 29/08/2019 - 12:05

    tomahawk steaks from Costco

    grilled corn and okra.
    tastes better on charcoal

  • [Deactivated] on 29/08/2019 - 12:24

    Beef ribs on the bone.

    Wagyu prime rib in blocks.

    Calamari I fished in the morning.

    Wild Australian snapper (which isn't actually a snapper but a bream).

    I normally pair BBQed meats with fresh salads to balance out taste so no veggies in the BBQ for me. May do the Haloumi in the BBQ but that's it.

    • Hunter14 on 29/08/2019 - 14:54

      I love this list! Never tried grilling fish on a BBQ but sounds amazeballs. Do you normally pre-cook the beef ribs in the oven first or cook from raw straight on the grill?

      • [Deactivated] on 29/08/2019 - 15:35
        +1

        Beef ribs are suos vide at 70c for 36hours.

        Wagyu blocks (typically rib eye, sometimes porterhouse), I bring them down to room temp then smoke for a couple of hours at 100-120c and never over the heat source in a typical kettle style charcoal BBQ. I'd slice it to inch thickness and sear to medium rare.

        BBQ fish requires you to make sure the fish is well oiled. If the fish dries out, it burns. Descale the fish and give it a liberal coat of a high smoking point oil (I use veg oil otherwise Bran is good too).

  • orangetrain on 29/08/2019 - 12:28

    Fresh roadkill. It's very masculine.

    • [Deactivated] on 29/08/2019 - 12:37
      +2

      The closest thing I've had to a Deliverance experience was being offered roadkill by a redneck kid in a hick town. There was a dead wallaby ahead and he asked if I was claiming it as I saw it first.

  • [Deactivated] on 29/08/2019 - 12:34

    Tiger Prawns. Cliche but they are perfection.

  • [Deactivated] on 29/08/2019 - 12:36
    +3

    nem nuong

  • jackinyourbox on 29/08/2019 - 12:46

    Chicken wings, bugs, egg plant and sausages !

    • Archi on 29/08/2019 - 12:50

      oooh i'll remember the bugs idea for next time

      • jackinyourbox on 29/08/2019 - 13:06

        Yeah, try salted butter, garlic and a little parsley.

  • Skramit on 29/08/2019 - 13:05
    +2

    If you want something green, slice zucchini length ways and grill. Lightly marinate in salt, pepper, olive oil garlic and lemon juice before grilling. Be careful not to over grill as it becomes mush.

    • GG57 on 29/08/2019 - 13:12
      +1

      Yep.
      And asparagus, tossed in oil, salt, pepper and then quickly grilled.

      • Skramit on 29/08/2019 - 13:14

        Are spags in season yet? I thought they arrive in spring.

        Oh and I shoulda mentioned if slicing zucchini, thickish slices like half a centimetre approx.

        • GG57 on 29/08/2019 - 14:35

          Bought some in Coles the other day.
          Everything is in season somewhere.

    • pyramid on 29/08/2019 - 14:06

      Doesnt zucchini becomes mush even if you grill it for few mins?

  • slow on 29/08/2019 - 13:08
    +3

    Boneless chicken thighs (or other chicken I guess), marinade for a few hours in a mixture of soy, ketchup, few drops of sesame oil, honey, chilli. Grill to get some nice color on it, but will burn easily as the marinade has honey, so be careful.

    Corn on the cob

    It's my go to, and always gets rave reviews

    I find ribs are best if slow cooked in the oven first to get them tender

  • one man clan on 29/08/2019 - 13:31
    +1

    For vegies, brocollini sprinkled with garlic salt and olive oil, grilled till some char, then a squeeze of lime. So delicious.

    • Skramit on 29/08/2019 - 13:53

      Oooh i might try this. Do you just let it get a little singed on the heads?

      • one man clan on 29/08/2019 - 14:08

        Yeah heads and stems. The char tastes real good.

    • GG57 on 29/08/2019 - 14:36

      Cauliflower as well.
      Cut into large, thick slices and season.

  • Archi on 29/08/2019 - 13:51

    we have a large gas BBQ built into an outdoor area, but I've hardly ever used it.

    prefer cooking with charcoal and use one we've made with an oil drum all the time

  • Gusper on 29/08/2019 - 14:44
    +1

    King fish, prosciutto and bay leaf skewers. Best thing I've ever had on a bbq.

    • Skramit on 29/08/2019 - 15:50

      Any oil or butter or anything or is the pork fat enough?

      Do you wrap the bay leaf around the fish and then the ham around the leaf?

  • jjjaar on 29/08/2019 - 17:19

    I love a large mushroom with a garlic butter and let that baby roast! Also potatoes have been hitting the spot for me.

    • AncientWisdom on 30/08/2019 - 16:21

      Yes the portobello mushroom on the grill is amazing. I make it with feta cheese, garlic on top and olive oil.

  • Chandler on 30/08/2019 - 12:29

    Smoking!

    Got myself a smoking box for my ) Weber Q. Brings meats to another level - you'll never plainly roast a joint again. (well, you probably will)

    Will be having some hickory smoked pork rack on Saturday night myself.

  • savage bargain on 30/08/2019 - 13:10

    Meat: all
    Veggies: corn cobs, mushrooms, onion, eggplant, capsicum, zucchini

  • HeWhoKnows on 30/08/2019 - 19:33

    I dont know why people keep buying Webers and not using them for what they are designed for.

    They have a big round lid with vents and a thermometer because you are supposed to cook a roast in them or cook smoked meat.
    This is what sets them apart from a plain old flat BBQ!

    So Dear OP there is what you should to to impress your dad.

    You can cook a BBQ steak and snags on any old piece of iron

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