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Small steak
One or two sausages
Black pudding
One or two lamb chops
Fried egg
Large tomato
Additional options or replacements ...
Lamb's or calf's liver
Bacon
Pork steak
Beans
As far as cooking goes, what can one say other than grill it!
If I had a mixed grill in a restaurant, I would expect 4 different meats, normally steak, sausage, gammon, and either pork or chicken.
A 4oz prime rump steak, sweetcured bacon steak and a juicy Lincolnshire sausage whirl, served with crisp seasoned fries, 2 fried eggs, black pudding, onion rings, garden peas and a grilled tomato.
Mmmmmm! :)
My ex was a vegitarian, and a pain in the arse. We couldn't go to a restaurant without her approving the menu first. I got my own back by making her decide which animals would die for my meal! ;)
From the posts above I've tried to summarise:
Must have all of: Steak, Sausages, Tomato, Black pudding, Bacon/Gammon, Onion, Lamb chops, Pork ribs/steaks
With optional: Peas, Chips/fries, Fried egg, Seafood, Chicken, Liver, Beans and Mushrooms
Would that sound about right? And could 'chicken frankfurters' be considered 'sausages' for such a purpose?
I got my own back by making her decide which animals would die for my meal!
Marshall
And a good desert. Something chocolate (IMHO).
Thanks for making hungry, Vince!
[edited by: Marshall at 6:22 am (utc) on Sep. 14, 2007]
Dare I ask, what is "black pudding"?
It's made from blood. And it's disgusting...
Dare I ask, what is "black pudding"?
It is a delicious delicacy.
I had occasion to travel to Scotland's Shetland Isles last month and the black pudding served with breakfast there was the best I have ever tasted.
Would that sound about right? And could 'chicken frankfurters' be considered 'sausages' for such a purpose?
I'd hope not.
Isn't blood one of the ingredients in steak?
Umm... no. Steak is what is left after you have drained the blood from the carcass.
Dare I ask, what is "black pudding"?
Umm... no. Steak is what is left after you have drained the blood from the carcass.
Umm... no. Steak is what is left after you have drained the blood from the carcass.
I don't think I fancy a steak with all the blood drained from it. Isn't that beef jerky or something?
Must have all of: Steak, Sausages, Tomato, Black pudding, Bacon/Gammon, Onion, Lamb chops, Pork ribs/steaks
With optional: Peas, Chips/fries, Fried egg, Seafood, Chicken, Liver, Beans and Mushrooms
That's a bit too much of a grill!
I'd say must haves are:
Steak, sausage(s), either bacon or gammon, and either chicken/ribs/chops
...and tomato...
Optional Peas, Chips/fries, Fried egg, Beans and Mushrooms, and my personal favourite onion rings!
(no more meat!)
And could 'chicken frankfurters' be considered 'sausages' for such a purpose
No. You don't make sausages out of chicken. That's just wrong. Feed them to your cat/dog/rabbit/emu.
Dare I ask, what is "black pudding"?
It is mainly congealed blood I believe, but agree with various above, very nice!
If you think that's bad, try haggis. It's a Scottish meal, a sheeps stomach stuffed with mincemeat I think. Also extremely nice!
Next time you eat steak, order it rare ...
Definately, got to have blood. And if you can, order it chargrilled.
Isn't that beef jerky or something?
Yeah, jerk beef, jerk pork, jerk chicken. All tastes the same 'cos it's burnt to a crisp.
Isn't that beef jerky or something?
Yeah, jerk beef, jerk pork, jerk chicken. All tastes the same 'cos it's burnt to a crisp.
Jerky is strips of dried meat (buffalo, venison, now beef) based on Native American techniques. Very tough, very chewy, a 12-inch piece could last the better part of a day. Jerk is the Caribbean spice blend used to marinate meat before grilling or roasting, especially popular in Jamaica.
<added>Hmmm, buttered toast, cake or pie, mixed grill, never knew this business made us all so hungry all the time.</added>
- piece of steak
- pork chop
- lamb chop
- piece of gammon
- couple of sausages
- blackpudding
- couple of fried eggs
- chips
<edit - actually sem4u's option sounds good as well>
It's a sausage made from pigs blood, pigs fat and barley.
And I absolutely adore it!
As for a mixed grill, as our Scottish chum said:
Or in my take:
Beef steak, pork sausage, gammon or bacon, lamb chop, accompanied with mushroom, chips and peas and perhaps a fried egg. The variations are endless, but the essential prerequisite is a variety of bits the flesh of various different species of dead farmyard mammals grilled (or broiled).
Matt
Jerk is the Caribbean spice blend used to marinate meat before grilling or roasting, especially popular in Jamaica.
Jerking is a Jamaican speciality. It was developed by the Maroons in Jamaica and basically involves a hot and sweet marinade of chili, sugar, vinegar, spring onion, sugar and thyme rubbed over meat which is then grilled over pimento wood.
You can buy the marinade ready made, go for the Walkerswood traditional (imported from Jamaica), which is getting hard to find, but avoid the "mild" version or the various English ones like Schwarz - they are totally wrong!
We be jammin!
Matt
Jerking is a Jamaican speciality
I'm sure plenty of teenage boys would disagree.
In Australia a mixed grill would involve an amount of seafood and most likely prime eye fillet steak. You could also grill up some crocodile (chicken meets fish and wins) or some rare kangaroo (dark meat, best rare).
A good grill is basically all meat, with some side compliments, usually some salad too to even out all the meat.
The seafood would include large prawns, moreton bay bugs, calamari and whatever else at your disposal maybe even a nice fish fillet. Reef and beef is a popular choice. Some nice oysters would be an idea as a starter.
MMMMMMM, me hungry, real hungry - geez even Black Pudding sounds appetising just now, ewwwwww, but it's meant to be heaven.
The whole idea of a mixed grill is that it's "mixed" and there are countless variations and creative possibilities. Some are all meat, but the best have a combination of meat and vegetables. The idea is to alternate the meat with veggies, both for color appeal and flavor.
Meat possibilities: chunks of pork, chunks of beef, chicken livers, chunks of keilbasa or smoked sausage, chicken chunks. Or shrimp: very tasty!
One simple possible variation (I like simple cooking):
1)First, (optional but recommended) marinate the meat chunks to flavor and tenderize. The choice of marinades is endless. Pineapple juice, soy sauce, green onion, ginger and garlic are a good one - kind of Chinese or Hawaiian.
2)Alternate chunks of pork (since it's Malaysia) with chunks of onion, green pepper and cherry tomatoes (and pineapple, optionally, for some bizazz) on bamboo skewers from the Oriental grocery store. You can wet the skewers first for better high heat handling.
3)Place on pre-heated hibachi, barbeque, gas grill or make-do indoor grill or broiler, turning several times to cook evenly, until the pork is cooked through thoroughly.
4)Serve over a bed of rice.
That's "mixed" and with creativity it can be varied to taste, both with ingredients and marinades or flavoring.
