Sly Bald Guys Forum
Confidence and Success => Fitness/Diet => Topic started by: Slyfive on December 01, 2012, 10:58:36 PM
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Well, today is officially the first day if summer here in NZ, and we left our old BBQ when we moved, so we just bought a great kettle, and it was just the right time. We had to do it in our carport because of the wind, but man does it smell great, I'm salivating! Barbecued bananas for dessert!(https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F12%2F12%2F02%2Fusasy9e9.jpg&hash=582bee6f7ef9a586e2bb8cc1f46f29e2676db121)
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I whipped up a BBQ last week for the family as well! It was perfect, the only thing that was missing was beers... if only it wasn't an off pay week... lol
You really do have me salivating just looking at it now!
Barbecued bananas for dessert!(https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F12%2F12%2F02%2Fusasy9e9.jpg&hash=582bee6f7ef9a586e2bb8cc1f46f29e2676db121)
How do you do these? I am very curious and am a massive banana fan! It's something I would love to try myself now that I've seen this!
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Barbied bananas are AMAZING! Just get a banana, skin on, cut down the middle lengthwise, but not all the way through, so it makes a 'pocket', put some good quality chocolate and some of your favourite sweet creamy liqueur (i use amarula or baileys) in the 'pocket' then put on the grill (skin side down obviously, or the filling would fall out). It's best to do this when the coals are just glowing for a nice full flavour. About 10 mins does the trick.
Then just scoop the gooey chocolatey amazingness out of the skin and serve with good ice cream.
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That does sound amazing, I'll definitely have to give that a shot!
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We're just entering winter here in the States, but I think the BBQ may have to be pressed into service at least one last time to try the bananas. Quite intriguing.
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You guys are making me very jealous not to mention hungry. Those barbied bananas sound great.
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I think I need to "winter" down under.
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I miss summer already :'(
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Barbied bananas are AMAZING! Just get a banana, skin on, cut down the middle lengthwise, but not all the way through, so it makes a 'pocket', put some good quality chocolate and some of your favourite sweet creamy liqueur (i use amarula or baileys) in the 'pocket' then put on the grill (skin side down obviously, or the filling would fall out). It's best to do this when the coals are just glowing for a nice full flavour. About 10 mins does the trick.
Then just scoop the gooey chocolatey amazingness out of the skin and serve with good ice cream.
That's now on our next bbq menu! Can't wait.
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To my northern hemisphere brothers, when I lived in Detroit we barbecued all year round, in the snow, rain, hail, even during a tornado warning once. So don't hold back, keep those coals hot, and thaw the winter in your belly.
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To my northern hemisphere brothers, when I lived in Detroit we barbecued all year round, in the snow, rain, hail, even during a tornado warning once. So don't hold back, keep those coals hot, and thaw the winter in your belly.
indeed Sly5 , no matter what time of the year it is or weather do it and enjoy O0 8)
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Well not everyone in the Northern Hemisphere lives in the frozen tundra--we're year round BBQ here in the swamps of LA--even when the temps go all the way down to the mid-40's & upper 30's, that's Fahrenheit, not Celsius, of course. ;)
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I use the grill year around, but I miss being able to enjoy the meal outside!
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I use the grill year around, but I miss being able to enjoy the meal outside!
O0
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I can see it now in my UGG boots and my North Face parka.
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Awesome, SlyFive.. I've never heard of BBQ bananas, but will now be trying it myself. Our winters are usually so mild here in Florida, that I don't have any excuse not to. I have done some pineapples (trying to mimic something I had in Brazil that was amazing.
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I can see it now in my UGG boots and my North Face parka.
I know exactly what you mean! I've stood outside in the snow grilling because some foods just can be enjoyed any other way. Oh, the price we northerners pay...
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Awesome, SlyFive.. I've never heard of BBQ bananas, but will now be trying it myself. Our winters are usually so mild here in Florida, that I don't have any excuse not to. I have done some pineapples (trying to mimic something I had in Brazil that was amazing.
Glad to hear someone else is embracing barbecue deserts. pineapple is amazing with brown sugar and bruised fresh mint leaves, and a tiny bit of chilli if you're feeling adventurous, sound weird but it's amazing. Another favourite is sticky mango parcels. get a banana leaf (foil lined with greaseproof paper will also do), put a serving of pre cooked sticky rice in the middle, grate over some palm sugar, top with sliced fresh mango, some fresh vanilla bean, and a few slugs of coconut cream, seal and barbecue for 10-15, it's amazing.
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We are year 'round BBQers in my family too, but we don't really have a reason not to be, the coldest it gets where I live is a max temperature of 10C during the day in the middle of winter, and we don't get snow this close to sea level here
Slyfive, your desserts sound amazing!
Do you get dim sims over there? I have heard they are an Australasian food, don't know if they extend across the Tasman too. But they go amazingly on a BBQ, whenever I tell my friends about it (I was put onto it by a friend myself) they always scoff at me until they try it themselves, it's become a bit of a staple at my BBQ sessions haha.
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The dim sim was developed in Melbourne by Chinese chef William Wing Young for his restaurant "Wing Lee" in 1945.
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Ahhh, Beardman. I've never heard of a dim sim, but just looked it up. That sounds pretty good.
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Ahhh, Beardman. I've never heard of a dim sim, but just looked it up. That sounds pretty good.
I agree with Myke.
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That barbecue looks awesome. You are making me hungry. We use our grill pretty much year around although less in the winter depending on the weather.
We are grilling hamburgers tonight. Can't wait.
The banana's recipe sounds great.
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Never but a dim sim on the barbie, I should try that! And I'm glad you guys like the sound of my deserts. Always happy to share.
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The dim sim was developed in Melbourne by Chinese chef William Wing Young for his restaurant "Wing Lee" in 1945.
I knew they were developed in Australia, didn't know the exact history though, what an awesome name for a restaurant! I just didn't know if they had reached the Kiwi shores, I mean we've been stealing their ideas for years, I just don't know what we give them in return haha!
Ahhh, Beardman. I've never heard of a dim sim, but just looked it up. That sounds pretty good.
I agree with Myke.
They are one of Australia's great culinary delights, along with Tim Tams and Vegemite (even if very few outside of Australia agree :P )
Never but a dim sim on the barbie, I should try that! And I'm glad you guys like the sound of my deserts. Always happy to share.
You should bro, they go great on the BBQ
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I've been BBQ'ing bananas for years with people thinking I was odd, it's good to know I'm not the only one!! ;D
Definatly not BBQ season up here in the North of England, we've just had our first snow and -ve C's of the season. It'll make getting the BBQ out next year that bit sweeter!!
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I've been BBQ'ing bananas for years with people thinking I was odd, it's good to know I'm not the only one!! ;D
Definatly not BBQ season up here in the North of England, we've just had our first snow and -ve C's of the season. It'll make getting the BBQ out next year that bit sweeter!!
It's always barbecue weather! How do you do yours?
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I'm fixin to smoke a turkey this week, I wonder if I should throw some fruit in with it....hummm? ???
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prunes, apples, onions, salt, pepper, and a dash of mustard. It cooks down to a kind of chutney and flavours the bird a treat