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Hi all - yep on the scrounge again!

I have a family BBQ coming up in a few months and would like to do somthing different to the usual steak, sausage burger etc, not that there is anything wrong with them but I need inspiration (if thats how you spell it) to try somthing different. for example lasy year I put my griddle stone on the BBQ and cooked off some pyklets and topped them with some smoked salmon, etc etc. I also used my chaffer to smoke some hot salmon on the BBQ - but I need more ideas............please.........

cheers WW

What do you have to cook with and how much Bling do you want.
How many are you cooking for?
Cheers.
Titch

Hi Titch

Fire power is not a problem and I will be cooking for between 20 - 30

Cheers WW

Something along this Line maybe.
http://forum.sausagemaking.org/viewtopi ... highlight=

Or something along the lines of this.
http://www.aussiebbq.info/forum/viewtop ... f=8&t=4593

The clay cooking can be used for many varied meats and always gets the guest,s talking.
may be miles of track as well.
Cheers.
Titch

thank you Titch - pulled beef is certainly food for thought........

Cheers WW

Moink Balls, Atomic buffalo turds, pulled pork, smoked chicken.

moinks





turtle burgers



smoked chicken and atomic buffalo turds



pulled pork







smoked turkey legs

Big Guy - recipes/instructions for the balls and turtles? All looks amazing.

Oh God I have got to do me some of those turtle burgers!

Cheers WW

Nice spread there.

Moink balls
50/50 mix of ground pork and beef salt, pepper and garlic to taste. Add a chunk of your favourite cheese and form into a ball. Wrap in bacon then smoke.





Squeef rolls another fav

Pound a piece of porl loin flat and add some cheese



add some ground beef cooked with taco seasoning



roll up



wrap in bacon



smoke



enjoy

you're killing me Big Guy.

I didn't have breakfast this morning....damn near just drowned in my own drool!

Why not try Hanger/Skirt Steak Fajitas?

Split Portuguese chickens?

Beer can chickens?

Small capsicums (peppers) stuffed with a spicy pork mince & cous cous mix.

I also love Pontiac potatoes in their skins cooked indirect in my Weber for at least an hour till you just about need a cold chisel to cut through the skin

serve them butter, sour cream, chives, bacon bits and cheese.

(prick all over & microwave them first till their a bit squishy ~8m per 4 big spuds)

ericrice wrote:Big Guy - recipes/instructions for the balls and turtles? All looks amazing.

welsh wizard wrote:Oh God I have got to do me some of those turtle burgers!

The burger is about 1-1.25 lbs of 80/20 (or thereabouts) ground meat. I use pork. Season to taste. Form into a turtle-body shaped loaf. Top with sliced cheddar cheese (low melt). Cover with a 3x3 or 4x4 lattice of streaky bacon slices, and toothpick in place. Use either 2 or 3 hotdogs to make the head, feet and tail (I use 3, but have seen someone use 2 cut into thirds). Trim the tail to a point, and snip/cut the very end of each foot crosswise so as they cook the 'foot' opens and the 'toes' separate. Some slice a mouth to open as it cooks and use small cloves for eyes. I don't. Some bake theirs. I do mine over low-to-moderate coals until done.

Here are some pics to go by:
bacon cheese turtle burgers

Consider hot smoking stuffed, rolled fatties.

A butterflied leg of lamb, marinated in an eastern Mediterranean, Lebanese, or Greek style marinade, grilled and sliced thin, served with pita halves, lettuce, tomato, fresh onion slices, and tzatziki, raita, or other yogurt sauce, makes great summertime finger food.

Just grabbed some Quail to stuff with goat feta cheese and wrap in bacon.
To be cooked in the smoker.
Another thought.
must make them Turtles,they look great.
Cheers.
Titch