Page 1 of 1
BBQ suggestions
Posted:
Thu Jul 06, 2006 1:21 pmby moggy
I am planning on having a fondue/bbq evening.
This means that anything that goes on the bbq has to be small enough to dip in cheese sauce.
So far all I can come up with is meal balls and sausages and possibly stuffed vine leaves warmed on the plate
surely there has to be more than this I can try?
Posted:
Thu Jul 06, 2006 2:16 pmby hmmm sausages
How about belly pork cubes, I think its the perfect tenderness for bbqing and you can marinate the cubes in different things and cook them on kebab sticks.
Hope it goes well
Posted:
Thu Jul 06, 2006 2:30 pmby moggy
good idea, you know I dismissed the idea of kebabs thinking they were a bit big, doh, never occured to me to take the meat off the stick before serving.
Posted:
Thu Jul 06, 2006 4:49 pmby hmmm sausages
I love belly pork at the moment!! Use it for loads of stuff
When you kebab it, best to leave a gap between pieces so it cooks evenly, paprika is excellent to marinate/cover it in
Enjoy
Posted:
Thu Jul 06, 2006 5:17 pmby georgebaker
Hi
where I get my belly it costs more if it has bones in
It seems that if the seller did not charge more for the rib end he would get left with a load of half bellies due to the nature of his customers
George
Posted:
Thu Jul 06, 2006 6:36 pmby hmmm sausages
I bought a whole half belly last week, I got a load of ribs from it, 2lbs of streaky bacon, loads of belly pork "steaks" which will be marinated and bbqd, a 2lb piece for roasting, some chopped up for kebabs and of course a big chunk for sausages! Not bad for �23
Until I started making sausages I never even thought of eating belly pork too lol
PS my last batch of sausages were my best yet, some Thai and some Lincolnshire, they are great!!
Posted:
Thu Jul 06, 2006 8:01 pmby georgebaker
Hi
please post the Thai and Lincolnshire recipes
George
Posted:
Thu Jul 06, 2006 9:37 pmby hmmm sausages
George,
I cheated and got mixes/flavourings from
www.designasausage.com Rob
Posted:
Thu Jul 06, 2006 10:46 pmby lemonD
George,
Try morrisons for boneless belly, �2.89/kg at the moment.
Posted:
Thu Jul 06, 2006 11:04 pmby Oddley
At the link below there is a very good Lincolnshire recipe. I make them all the time.http://forum.sausagemaking.org/viewtopic.php?t=493Len poli has three recipes for Thai sausage, just scroll down the page until you find Thai. I have not tried them yet but mean too.http://lpoli.50webs.com/Sausage%20recipes.htm#FRESH
Posted:
Fri Jul 07, 2006 9:06 amby Gill
Whilst we're talking about the price of pork, I visited Birmingham's very accessible Meat and Fish Market last week and negotiated a half pig with one of the retail butchers there for �1.80 per kilo. It seemed like very good value to me.
Perhaps others here could also visit the market and negotiate similar or better deals.
Gill
Posted:
Fri Jul 07, 2006 9:11 amby hmmm sausages
how much weight did you get with your half pig Gill? I want to get one at some point, but its a matter of space, and I also need to perfect my curing technique for hams before I get something that big
stay away from tesco belly pork off their butchery counter, its thin, weedy stuff with no fat at all, disappointing
Posted:
Fri Jul 07, 2006 9:43 amby Gill
hmmm sausages wrote:how much weight did you get with your half pig Gill?
Errrr..... it didn't quite end up with me taking an entire half pig
. All of the butcher's produce had been jointed, so I ended up with cuts of belly, loin and leg for �1.80 per kilo.
Gill
Posted:
Fri Jul 07, 2006 10:26 amby hmmm sausages
thats cheating!!! You are banished from the sausage making fraternity for good now! lol
loads easier that way, good of the butcher to give you a discount too
I like the butchery, sometimes more than the actual making of the sausages lol