tell me about it :hehe:
Bunny burgers:D Rabbit skewers:D And my fave… STEAK mmmmmm can’t beat a nice steak yummy:P Oh and lots of heinz smoky bbq sauce;)
Just what kind of bbq do you have!?! How many peeps do you need to feed. 
BTW I am a little stringy with broken ribs, and not very tasty. 
Pretty much anything meat based with a liberal coating of the ol’ Reggae Reggae
BEER!!
Couldn’t agree more
J you’re forgetting the boxes of S.A Wine hic!
so when are we invited for? 
:w00t::w00t: whens the next BBQ!!..
this always goes down well at a bbq:D
Chicken and pork
and see here for pizza and kebabs
http://londonbikers.com/forums/Topic359078-58-1.aspx
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Watch this space matey;)
Basting sauce: Equal parts of Tomato ketchup, Worcestershire sauce and Chutney.
Mr’s H S Ball’s Chutney. Got to be a part of any barbecue or South African Braai!
will do fella!;)
I’ve tried this as a marinade for the first time this weekend and have to say it’s rather scrummy:cool:
I thought barbeques were all about eating a months meat protiene, drinking a months beer or wine intake and good company and it didn’t matter too much if the food was 5 or -1 star.
More seriously, fish, almost any, done almost anyhow, but well, with good sauces to dip or pour make a nice change to the char grill/rare meat.
Haloumi cheese, just straight on the Bbq.
I do a good burger with garlic, chilli, toasted and crushed cumin seeds, fresh coriander and broken up haloumi…mix well form into a thick roll shape and roll in cling wrap to get that even round diameter. Chill overnight and with a very sharp knife slice into 1 inch burgers and make sure you flip them a lot while cooking to keep those juices moving through the meat.
Pineapple slices sound good…Cheers.
Beer, wine anything as long as it’s cold!!! You know me:cool:
They’d be a bit stringy by now… but mother-in-law marinaded for 48 hours in my famous barbecue sauce, that might just tenderise her enough… that and the big hammer I’d use