British BBQ Society Forums

Aris.
ABTs- Atomic Buffalo Turds, generally Jalapeno peppers stuffed with a cheese and something else, I use Chorizo, then wrapped in bacon. Smoked then high grill.
Also if you go OTT with the amount of butternut squash, we blitz them up for a smoked BS soup, very nice in the winter.

Tiny- couldn't agree with you more, I have refused to have vegetarians around for the last 23 years, last year I was going to cancel the firework party because one of the family, who is one, was going to turn up. In the end she was overwhelmed with what we produced (basically the main above, and we always have veg sides). Not one word from her about the amount of pork, beef and ribs coming off the smoker, kept her food isolated with tin foil and careful management. Suffice to say she is welcome back. But that's not to say I still not happy with them around, she WAS an exception.

My vegetarians know that I'll clean the grill with the brush and scrape the flipper but their food goes on the grill. I have patience for allergies but not personal choices like that. Having said that I like everyone to be well fed and also enjoy the challenge. I will know I have succeeded when the vegetarians stop bringing those cardboard flammable burger substitutes. Also flummoxes me that they wont eat veal, a biproduct of the milk they drink.

Haloumi chesse grills up pretty well

So do lamb leg steaks..........

We smoke big flat mushrooms
Never tried one myself but they smell fantastic. People seem to love them as is or have them on top of brisket or pork.

Saucy Pig wrote:We smoke big flat mushrooms
Never tried one myself but they smell fantastic. People seem to love them as is or have them on top of brisket or pork.

That sounds like a good idea. I have done large portobello mushrooms in the oven - scooped out, with a nice tomato and onion sauce inside, and then sprinkled with cheese. I think these may be nice smoked.

The day a vegetarian is welcome in my home is the day they welcome me into their home with a meat option on their menu.

Butternut squash, halved and de-seeded. spinach (wilted), feta (crumbled) and rosemary (dried) into the cavity. salt, pepper and sprinkle with oil then wrap in foil (two layers) and chuck on the coals for 30-40 minutes at the end of the cook.

Went down really well with the visiting heathens.

Bell Peppers, halved and deseeded, filled with a few halved cherry tomatoes, a spoon of basil pesto and a few chunks of feta. Strangely tasty. Goes well with MEAT.

Smoked potato wedges are awesome - give 'em 20 minutes in smoke then finish in an oven. I've also made smoke-roasted garlic soup which was great