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Post by minesamojito on Jun 30, 2012 21:07:43 GMT
 I recently had a wonderful vegetarian BBQ feast to balance out all the meat dishes I've been cooking up recently, with sourdough flatbreads cooked over hot coals, along with some fabulous grilled vegetables straight from the garden. This is such a wonderful summer feast, read my post here www.food-mag.co.uk/smoky-and-the-wood-pit-barbecue-rosemary-and-garlic-flatbreads-with-a-vegetarian-feast-recipe/You may have noticed I've been a little quiet this last week, but I've been on a family foodie adventure to Cork, Ireland, and will be posting some of our foodie finds shortly. Also I will be making my annual pilgrimage to GrillStock 2012 tomorrow, so be prepared to see some of the wonderful food on offer there on these pages. Cheers Marcus |
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Post by turkey on Jun 30, 2012 21:23:36 GMT
ahh Paul would be proud. I really do like the various types of flat bread and that looks right up my street.
I quite fancy some BBQ beetroot as I think it would make the mist amazing Smokey sweet taste, perhaps just wrapped in tin foil and thrown into wood embers similar to a spud.... BBQ veggies are well overlooked, the BBQ woks are not too bad for whipping up a meat free treat. Also keeps them away from meat if you are entertaining more strict guests.
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Post by Fat Bob on Jun 30, 2012 22:00:23 GMT
Smoked and WFO roasted beetroot is lovely.
We have been O/Deeing on garlic after cropping this years garlic harvest. Got over 15 kilos and it is now drying in the sun.
Also cropped the shallots for pickling and kept the green stalks - we froze some and had heaps of fresh on simple pizzas tonight.
We are preparing for the Fete de Pain, three days of festival its a Gypsy band this year plus lots of other stuff and fireworks everynight all for free!
It is getting a bit warm at the moment I have had to cool off in the swimming pool.
Used the converted gas to WFO oven tonight as an adjunct to the ZHR oven.
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