The Buffy Burger
Burger with stacks of garlic and some bite in teh toppings.
Miced beef (duh), garlic, caramalised onions, lemon mayo, horseradish, BBQ sauce, iceberg lettuce and chopped tomatoes.
Makes 4
4 big burger buns
600g prime miced beef (go to the markets, cheaper, better)
1 onion chopped for mince
4 cloves garlic (yep really) crushed for mince
2 sliced onions for caramalising
8 tablespoons lemon mayo - 2/bottom bun.
8 tablespoons horseradish cream - 2/top bun. (go on, add wasabi, you know you want to)
BBQ sauce, lettuce and tomatoes - however much on top of burger.
If you're like me and have never caramalised onions before you just cook them on a low/medium heat for 30 mins without burning (too much). Put a lid on too. Watch carefully, stir often.
Lemon mayo I just mix 2 parts lemon juice and 3 parts mayonnaise - or to taste.
Serve with
Furstenburg beer - $40/carton 
Spicy BBQ’d Chicken with Tahini and Yoghurt Sauce
500-700g Chicken (thighs-no skin-are good for this)
2 Tblspn Olive oil
2 Tblspn Lemon juice
1 Tblspn Garlic–chopped v fine or crushed (Whoa!! don't try to pick up after this)
1 tspn Salt
½ tspn Cinnamon* optional - I give it a miss most times
½ tspn Chilli powder/flakes
1 tspn Paprika
½ tspn Garlic - crushed (extra for yoghurt)
1 cup Plain/Natural Yoghurt
½ cup Tahini
1 Tblspn Coriannder – chopped fine
Bok bok:
Chop chicken into medium pieces (4cm x 8cm) also score the flesh then put into a large bowl..
In a blender (or with a stick mixer) combine; garlic, salt, cinnamon, chilli powder, paprika and ½ of coriander. Add olive oil, mix and then in the bowl, rub this mix into the chicken pieces well. Don’t spill this stuff it will not come off!! Leave the chicken in the mix for 30 minutes or more.
Saucy:
Combine; yoghurt, tahini, crushed garlic and rest of coriander. Last of all gently mix in the lemon juice and keep cool until time to serve.
Cooking with gas:
Can be cooked in a hot pan but a cranking BBQ is best. Thighs - 1st side 3 mins, 2nd side 2 mins. Breasts – 2 mins each side.
Chow down:
Serve the bok bok warm with a generous saucy dob on top!! Whack a bit of salad on the plate and have a good beer, semi/sauv or even reisling riding shotgun… Yummm 
they sound yummy,
the Greek Salad is a much loved dish at all Aussie BBQs.
1 small cucumber, peeled and sliced thinly
1/2 a red capsicum diced into 1cm squares
200 g feta diced into 1cm squares
3 ripe tomatoes, cut into wedges
1/2 a red onion, thinly sliced
1 small lettuce, washed
3 oz Kalamata olives
2 tbsp chopped parsley
1/2 lemon juice
Salt and freshly ground black pepper
3 tbsp extra virgin olive oil
Mix the cucumber, capsicum and feta with the tomatoes, onion, lettuce, olives and parsley in a bowl. Whisk lemon juice, salt and pepper together. Add oil and whisk well. Toss dressing through the salad.
Finish windsurfing
Open Beer
Spark up BBQ
Place sausages on BBQ
Open second beer
When cooked place sausage in slice of bread with Tom sauce
Open third beer
watch sun go down and reminisce on a good session.
Dolphin steaks marrinated in whale oil with a bit of salt seasoning with shark fin soup! How good does that sound!! 
For afters...
Pavlova
4 egg whites
pinch of salt
250g castor sugar
2 tsp cornflour
1 tsp white wine vinegar
few drops of vanilla
cream
fruit like blueberries, strawberries, raspberries, kiwi, mango or whatever you reckon would taste good.
Preheat over to 180C
Beat egg whites & salt until satiny peaks form (that is they just fall over when you take the beaters out)
Beat in sugar, a third at a time, until stiff and shiny
Sprinkle in cornflour, vinegar and vanilla and fold lightly
Spread onto oven tray lined with baking paper within 20cm radius circle and smooth tops & sides.
Place in oven and reduce temprature to 150C. Bake for 1 – 1.25 hr (depending on your oven)
Turn oven off and leave pav to cool completely. Leaving the oven door slightly open
About 45 mins before serving, turn upside down and top with whipped cream & fruit. This gets the cream right into the middle to make it extra tasty.
Serve with whatever booze is still going on the table / in the esky
Watch out for your guests going for seconds - leaving none to snack on when everyone has gone home.
No problems with doubling the mixture and having the same cooking time, as long as you leave in the oven to cool. Just spread out the mixture a bit more on the tray.
Fair cop
I thought if you were "having a BBQ" and needed something for afters. I wouldn't be expecting to try cooking Thomos Greek Salad on the BBQ.
Well.. I did try until your 2nd post at least.
Well.. I did try until your 2nd post at least.
You could serve it with the dolphin if you like BBQ salad with dolphin fillets hehe....oh and shark fin soup nearly forgot 
It was killing me as well not making any reference to the Roberts Road Princesses running out of ice, coke, chardonnay or any other additions to BBQ menu.
BTW did you win that footy tipping comp?
Maybe have a BBQ to celebrate.
Anyway in the interests of cooking something on the BBQ at Funky's place to celebrate his win in the office footy tipping comp...
BBQ Prawns
36 green prawn tails
1/2 garlic, peeled
2 lemons, juice and zest
50g butter, melted
100ml olive oil
1/4 bunch parsley, chopped
1 small chili, red, chopped
Serves:
6
Method:
Peel the prawns and remove vein
Peel and chop the cloves of garlic, place in a food processor. Add the chopped chilli, melted butter, olive oil and lemon juice and zest.
Once pureed add the chopped parsley and pour mixture over the prawns and marinate for an hour or so.
To cook
Heat the BBQ. Once hot enough pour olive oil on the hot plate, followed by the prawns - with the liquid marinade. Turn the prawns and squeeze more lemon juice over the top whilst cooking, allowing them to cook for 3-4 minutes or when all turing pink in colour. Remove from the BBQ and place on a serving platter - pouring any left over marinade over the top.
Tastes great with a beer and bread to mop up the juices.
or with West Coast Cooler or Chardonnay with ice if you support the E-Gurls.
Well.. I did try until your 2nd post at least.
marinade ya steak with a good splash of Jack Daniels for 30 min before throwing on the BBQ!
Yo Diver,
Nah I managed to snatch defeat from the jaws of victory Convincingly so in fact. Still dunno how I managed to drop out of the prize money.. A lot like 2005 (and Bennie) I thought I had it in the bag
Still if your gonna bring around a cpl o' kgs of those yummy prawns you are welcome any time. 
BTW wifey is a mad (emphasise mad in every respect) Dockers fan so she will be stoked. I'll just av ya prawns and point you to the chardy.
That's a pity Funky, as I would have travelled to that remote part of the metro area north of McCabe Street Mosman Park to celebrate your win.
As for Seal's Mrs, she called in for some prawns and pav whilst hubby was doing some concert in Perth recently. Suitably yet modestly dressed for afters...
Personally i don't go in for super mo-dels but I make an exception for the Yummy Klummy.
Melon and strawberry salad anyone?
Ha ha - remote wilderness Nth of Mozzy Pk. Nice one Diver.
I have a long suffering mate from the desperate, darkest depths of WA - somewhere around Freo - who buys a regional map to come visit my place in the exotic Nthn suberbs. He likes seeing attractive women with their one teeth while he's in the area.
Being an inaugeral member and there after, he was spewing to find memberships have gone up again and thinks the membership $$ should be performance based. LOL! Great idea I reckon. The old system definately hasn't worked. He will be sure to save a heap in future also.
Er... anymore BBQ recipes anyone? If not more shots of Yummy Klummy pears would be nice.
Funky
Like your footy tipping - there is always next year.
I have been told that people do actually live north of Mozzie Park and that it is still part of Australia. But there is a rumour going round that Duncraig had been annnexed to South Africa due to a large wave of arrivals courtesy of a people smuggling operation fronted by South African Airways. Is this true?
Further more I am told that these people reckon that they are the best BBQ'ers in the world, but i reckon with my Prawns and your chicken they wouldn't stand a chance.
In the meantime a couple of watermelons Klum style...
