Share your favorite recipe and maybe unusual surprises. Here is mine - <br><br>Ripe Pineapple<br>Butter<br>Brown Sugar<br>Vanilla<br><br>In a sauce pan, melt butter and mix in brown sugar and vanilla (use your own judgement to flavor to suit)<br><br>Spark up BBQ. Cut pineapple in half. Spread butter mixture on pineapple. Close lid, BBQ for 15 minutes on low to medium heat. Serve and enjoy.<br><br>Makes a great appetizer or dessert before or after BBQ'in another meal.<br><br>[color:red]Allez Cuisine! Bang a gong, it is on</font color=red>
Chop up the pineapple (or buy chopped pineapple in a can and drain) and use the same ingredients but add a bit of lime juice, salt and pepper and grill with sliced chicken breasts and cut red peppers in a BBQ basket (it's like a pan but has hole in the bottom) like your doing a stir fry. And you have a really nice Hawaiian taste.<br><br>[color:red]Allez Cuisine! Bang a gong, it is on</font color=red>
Another one, made this today for lunch.<br><br>Shake and Bake BBQ style.<br><br>Chicken Drumsticks<br>Olive Oil<br>Fresh Ground Pepper<br>Oregano or Marjoram (or both - you are the Chef!)<br>Minced Garlic or Garlic salt<br>Italian Bread crumbs.<br><br>Salt and Pepper Chicken Drumsticks. Turn on BBQ on low.<br><br>Make a 'Salad dressing' by mixing Olive Oil, ground pepper, garlic, herbs and spices.<br><br>Place chicken on top rack of BBQ - furthest away from flame. Brush on dressing. Slowly cook chicken for 20 minutes turning every 5 minutes and apply dressing liberally. Keep lid shut during cooking.<br><br>After 20 minutes when chicken starts to turn a bit brown, start sprinkling Italian Bread crumbs on chicken to coat. Turn chicken every 10 minutes until crispy - keeping lid shut while cooking. Use you 'nose' and when your smell the aroma of the chicken (about 45 minutes from start of cooking) - turn up BBQ to high and put some nice grill marks on the chicken and then serve.<br><br>Combines two flavors I like - Shake and Bake & BBQ. <br><br>Iron Chef tip - toss on extra bread crumbs right on grill and brush a little dressing on the lower grill to create extra smokiness.<br><br>[color:red]Allez Cuisine! Bang a gong, it is on</font color=red>
Posted this around a year ago...technically it falls into the 'grilled' category, not bbq...but it still tastes yummy...<br><br>I thought I had this as a text file...couldn't find it...feeling lazy I just scanned it in. (Change 'we' to 'I', 'our' to 'my'.) After having jerked food in St Kitt's in '96 I did some research about jerk rubs and marinades and created & refined this recipe to suit my own tastes. I tend to tweak it a little every time I make it.<br><br><br><br><br>
"be sure to drink copious amounts of Planter's punch..."<br><br>Good advice!<br><br>Of course heed the risk of any side effects :)<br><br><br><br>[color:red]Allez Cuisine! Bang a gong, it is on</font color=red>
Xplain's use of MacNews, AppleCentral and AppleExpo are not affiliated with Apple, Inc. MacTech is a registered trademark of Xplain Corporation. AppleCentral, MacNews, Xplain, "The journal of Apple technology", Apple Expo, Explain It, MacDev, MacDev-1, THINK Reference, NetProfessional, MacTech Central, MacTech Domains, MacForge, and the MacTutorMan are trademarks or service marks of Xplain Corp. Sprocket is a registered trademark of eSprocket Corp. Other trademarks and copyrights appearing in this printing or software remain the property of their respective holders.
All contents are Copyright 1984-2010 by Xplain Corporation. All rights reserved. Theme designed by Icreon.