Alternate on skewers. Season and brush lightly with oil. Put under a hot grill until the meat is cooked through and even slightly charred. Serve with rice.
10 oz Leg of Lamb 4 slices Slab Bacon 1 large green pepper 1 tomato 8 mushroom caps 8 shallots Salt, pepper Oil 4 long metal or wooden skewers
Thanks! I like Polish sausage so it's a way to go. I wouldn't add salt though - I think sausage has enough of it by itself. I would also add some onions + a good Polish beer :).
Yes, it's called "muchomor sromotnikowy". From another talk:
Polish BBQ - what should I cook?
This may sound stupid, but i was wondering what you have on a BBQ in poland, with the not so popular beef steaks.. Am planing a surprise for girlfriend and i just dont know what to do!
Well, Polish people are aware it's easy to make a mistake and pick up a wrong kind of mushroom. However, I think a few people die every year in Poland because of "muchomor sromotnikowy". Here it is how it looks like:
Well, od course it happens, but I think it is not very common. You simply have to go to the forest to pick mushrooms with someone who's a bit experienced in it :)
You simply have to go to the forest to pick mushrooms with someone who's a bit experienced in it
Yes. I'll be doing that in July :) I love mushrooms! I found it interesting to see her father come home with a basket full of mushrooms and her mother sat home all day and seperated them...some in jars...some pickled....some dried. To take the whole day and dedicate it to the shrooms was interesting because here in the US most don't have time in their daily lives to dedicate the day to food...unless you're overweight :) We'd rather go spoil ourselves......sad.
I've heard when you cook the muchomor RIGHT it will not be poisonous. I don't know how to do it though - possibly it should be soaked in some kind of substance (like vinegar or something) before cooking.
The most common meat barbecued in Poland is sausage, one of the medium thickness kind (aroung an inch in diameter) and not the "dry" type (lean meat gets dry, a bit of grease is essential for proper cooking) usually cut in some kind of pattern to allow fat drop as it melts. Often seasoned with herbs, pepper ect. (no salt though, agree). Served with fresh (or bbq toasted) crunchy Polish bread, mustard, ketchup, veg of some kind (cucumbers, tomatoes, mixed veg salad, anything) and often beer or wine.
Tired of the same old sausage, Poles now barbecue all sorts of meat, often pre-marinated in vinegar-seasoning mixture. Whatever is too soft (e.g. fish) is packed in aluminium foil. Polishness demonstrates itself in salads, spices used and serving customs, after all how many sorts of meat can there be? :)
Often instead of a typical grill or bbq (which have been popular only recently) Polish organize a fire. Then you can bury potatoes in hot ashes, roast a sausage held on a long stick (making sure it doesn't break and fall into the fire), or make quick toasts using hte same method. Unlike with the bbq, you can stay late into the night, warming up your hands and feet by the fire, playing the guitar and enjoying the atmosphere its light creates. I guess that's the most Polish thing of all.
Unlike with the bbq, you can stay late into the night, warming up your hands and feet by the fire, playing the guitar and enjoying the atmosphere its light creates. I guess that's the most Polish thing of all.
Yes in the US it's also very popular. Except for the food. Hot dogs on sticks and the kids like to roast marshmallows.
Szaszlyk It's easy to make. If not...you can always make sausages :)
Burgers aren't popular in PL.
I've recently brought some good ole' american mesquite BBQ sauce to Poland. My GF's father said it was ok and he didn't like it that much.....as he cleaned off the bones and was licking his fingers :)
Later I was told it was one of the best BBQ flavors that he's ever tasted. Requesting more to be sent. Him and his friends all sat around eatin it yesterday. Maybe I'll have to export some.
Fisz, have you ever grilled raw pineapple? Its unbelievably good...and makes an interesting side dish. Peel and core a fresh pineapple, and slice into rings. Mix some sugar with the grated peeling of a lime. Dip pineapple rings in melted butter, then roll in the limed sugar, and grill. OMG it is so good :) Goes really good with jerk chicken. And a margarita.
Have You ever used the Charcoal chimney? Just put a piece of newspaper in the bottom and lite then wait about 10 mins and all the coals are evenly hot. Dump into the Que and your ready. No more nasty tasting lighter fluid!!!
