Poland's Summertime! Let's BBQ

Dammit..... I've been rumbled again <insert smiley here>

Fresh mackerel tonight .... yummy

cant get any decent fish here in Chi

I`ll try the Pork or steak new BBQ needs breaking in

..and I'll cook it tonight. If it looks good of course ;)

OK - pork/lamb marinade:
2 cloves of garlic
marjoram
tbs of honey
tbs of vine vinegar
tbs of soya souce
pepper
prepare the marinade(without galic and marjoram)

take it out, roll in crushed garlic and marjoram, grill on both sides, when it's almost ready wrap it in aluminum foil and grill for another 5 min

PS. honey burns quickly so watch out for that

Dzieki M :)

Bardzo Smaczny!!!

really, I will try it myself then:)

I kinda winged it with the flavors...I may've added a little more or less of each ingredient.

how so?

Added a little whisky, S&P and marinated for 24 hrs

It's that time opf the yr again :) My favorite when it comes to cookin.

I'm going to share an excellent Carolina Pulled Pork recipe. If you've never had one, please try....you'll be hooked. It'[s best with a crock pot, but I'll leave an alternate.

1st you need a 3-4 lb (1.4-1.8 kg) Pork shoulder/butt( on or off bone)

Youll have to mix dry ingredients twice. One is to rub on the butt(pork) and refrigerate overnight.

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons (10ml) of Chipotle chile powder
1 Tbsp (15ml) tomato paste
2 Tbsp (30ml) Dijon mustard
3/4 cup (175ml) distilled white vinegar
1 teaspoon (5ml)paprika
1/3 cup (75ml) ketchup
2 teaspoons (10ml) Worcestershire sauce
1/4 cup (50ml) light/dark brown sugar
1 bay leaf
Salt (to taste afterwards)

Compile all ingredients except for the Bay leaf and Pork and blend. Place in slow cooker/crock and add about 700 ml of water (just to completely cover pork) let cook for for 8-10 hrs. I know...it's a long time, but saoooo worth it :)

After this time is up, you remove the pork and take 2 forks and pull away in opposite directions until its all shredded. Take the shreds and spread out on a baking sheet. Heat at 350 f (175c) until edges are crisp. You'll be able to see brown edges.

Reduce (for those that don't cook, it means cook on stove to evaporate some of the water) about 25% of the sauce from crock. Place pork ina big bowl and add the reduced sauce...not too much. Real pulled pork isn't soupy ;)

Put a generous amt on your favorite bread/roll and enjoy!!!!!!

If you cook it in an oven only, cook at low temp maybe 175-200 f (about 80-90c) for about 6 hrs. You can reduce the time a little if you brown the edges in a dutch oven. Prepare sauce w/ the same ingredients above and reduce the same way.

sounds tasty, but Im not sure I could put in the preparation time needed to marinate overnight and cook for 10 hours! Some of us have to work you know :)

Am I confused, but it seems like this isnt anything to do with BBQing is it?

I know it's not a Polish recipe and it does sound a little bit crazy, but you would be surprised how tasty this is:

Beer Can Chicken

The end result is a bbq chicken that is roasted on the outside and steamed on the inside, so it's the most tender chicken you'll ever have. You can literally cut it with a butter knife. The only drawback is that it gets so tender, it may fall apart before serving. Enjoy.

It takes 10 min to prep. I leave mine to cook while I'm at work. Set it and forget it(stolen motto). It's a crock pot, so you just leave them be. I put the rub on, toss it in the fridge. Blend the ingredients, put it in the fridge. Wake up, toss it all in the crock and go to work.

And yes, this is BBQ :) Doesn't have to be "grilled" to be BBQ.

I recommend it, really. If you want to cut everything in half to taste it, that'll work too.

Is it true that some naugthy girls escape to the forrest and,er..., ''sit'' on this mushroom and rock back and forth? Just curious!!

These are harder to identify:

yummy:

poison:

Well kingkong1, maybe that's what gives them their moist and succulent texture.

Summertime, steady on, we've not long entered spring. BBQ's here are great as Poland has the best sausages in the world. The standard of meat generally is super high. The beef is pretty decent. Not quite on a par with Aberdeen Angus or Kobe beef, which I tried in Kobe incidentally, but tasty.

I need to slim down in spring so I can enjoy the veritable feast.

This IS BBQ!!!!

one could say you were something of a tosser then.

Cheeky chicky... I guess we're all tossers. I'm sure you've tossed a salad or two(no pun intended) in your life ;)