BBQ Season - Tips & Ideas?

Originally Posted by Kymmy

Try http://www.biltongstmarcus.co.uk/ & http://www.biltong.co.uk/ for Boereworse/Biltong (There's also a small SA produce/butchers in Bracknell/Hemel Hempstead and I believe Wimbledon/Shephards Bush and Milton Keynes)

and

http://africhef.com/ for some recipes

Sainsbury's have Mrs. Balls Chutney & Chilli but not Monkey Gland

---------- Post added at 15:03 ---------- Previous post was at 14:56 ----------

In fact just found this listing

http://www.southafrican.co.uk/viewli...?categoryid=29

omg at the prices in the first link . Wanna try it but not at that price

[fireman328]

cock up

Originally Posted by fireman328

cock up

I was thinking you would say do not light fires in wooded areas lol

[Kymmy]

Originally Posted by zinglebarb

omg at the prices in the first link . Wanna try it but not at that price

It is though around 90% quality meat in boereworse..and something you just gotta eat to believe the taste..... at £3.59 for over a pound it's not really that expensive,,

Biltong though is dearer (about £12 per lb) but yet again a taste sensation... if you ever get to St Marcus's shop in Barnes you have it all hung up above the counter ranging from Lean to fatty, Hard to Soft and even peri-peri, garlic, game and even ostrich.

That reminds me I must get there sometime as I'm running out of grape Fanta

well my banks took a beating cuz of having to buy a tv this week Kymmy remind me in a couple of weeks and ill order a bit of both to try

[bopdude]

Originally Posted by zinglebarb

well my banks took a beating cuz of having to buy a tv this week Kymmy remind me in a couple of weeks and ill order a bit of both to try

You can always try and make the biltong yourself, I have a few times. Get your butcher mate to cut you a couple of nice topside or silverside / venison strips, about 10 mm thick, salt and spice to suit, hang in a ventilated space with a net around to keep the bugs off, hang to suit tastes, the longer the drier, and experiment with the whole process. I have had some good, some reasonable, and some straight in the bin results

[Kymmy]

Originally Posted by bopdude

You can always try and make the biltong yourself, I have a few times. Get your butcher mate to cut you a couple of nice topside or silverside / venison strips, about 10 mm thick, salt and spice to suit, hang in a ventilated space with a net around to keep the bugs off, hang to suit tastes, the longer the drier, and experiment with the whole process. I have had some good, some reasonable, and some straight in the bin results

The link I posted earlier has a recipe

http://africhef.com/Biltong-Recipe.html

[bopdude]

Thanks, gonna try that

[Halcyon]

If you want to have a bit of fun with your jacket potatoes, cut off the top so you have like a hat.
Then with a spoon dig a hole into the potato.
Break an egg open and pour the yolk into the potato.
Put on the hat of the potato and wrap in foil and bury in the hot BBQ.
Leave to cook.