It all started with an article, The Globetrotters Guide to BBQ in Epicurious in July 2009. A story teasing a new cookbook full of international barbecue.
The article whetted my appetite and I started watching for the release of the book. Finally Planet Barbecue!: 309 Recipes, 60 Countries
For the last few months, I have been trying new recipes from it a couple of times a week. The VisualsSpeak weekly team meeting have been barbecue experiments which get reported on our Facebook page. Then we rate the recipe and make notes.
The Five Star Rating System
* would only serve it to an enemy
** would eat it again, but wouldn’t go out of way to do so
*** would eat it again
**** would serve it to guests
***** would serve it to very special guest or when you need to make an impression
If you join us, you get involved in rating. It’s made for some lively debates. Majority rules, unless someone just dislikes the ingredients. My husband is banned from rating peppers and onions. My business partner can’t rate eggplant. I can’t rate anything with gluten in it. So it truly takes a team.
Ratings so far
No one star ratings have been given. You have a good chance of making something pretty tasty from this book.
Two stars
- Grilled Shishito peppers with sesame oil and salt
Three stars
- Cambodian Steak with Salads and Condiments
- Laotian Rice Pops with Dipping Sauces
- Moroccan Sliders
- Kosovan Grilled Mushrooms
- Salmon Glazed with Belgian Cherry Beer
- Butternut Grilled Squash
- Turmeric Grilled Prawns
Four Stars
- Grilled Cheese Kabobs
- Lemongrass and Curry Grilled Chicken Breasts
- Chicken Brochettes in the Style of Fez
- Two Chicken Tikkas
- Francis Mallmanns Burnt Oranges with Rosemary
- Knish on a Stick
- Bacon Grilled Enoke Mushrooms
- Stuffed Grill Roasted Jalapeno Peppers
- Mauritius Shrimp with Ginger Turmeric Glaze
Four and a Half Stars
- Jordanian Grilled Chicken
- Korean Grilled Pork Belly
Five Stars
- The Best Sates in Singapore
- Apostles on Horseback
Mashed Potatoes and Rice are Really Hard to Grill
Let’s just say I have quite a variety of skewers now and have yet to find the one that actually stays inside the starches. We can just leave it as potatoes and rice are tasty even when scrambled.
Any grilling suggestions?
Got any favorite techniques, recipes, or books to share?
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