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Barbecuing Meat the Sicilian Way by I SicilianSummer days are great barbecue days. Are American barbecuers spoiled? Having lived almost 40 years in the US of A, I include myself in this picture. For the average American household barbecuing with coals seems to be too much trouble. It seems that 63% of Americans prefer gas grilling over charcoal. It is just so much easier… |
3 votes
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Kafta Kabab (Lebanon/Iraq/Syria) by miansari66Kafta Kabab is very famous Lebanese kabab, also popular in Arbil Iraq , Syria and Turkey. |
1 vote
9894 views
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Bacon Wrapped Lamb by Patti FisherWe have a wonderful Easter visit planned from Ken’s best bud Tony, the sailor man. As a thank you for the hospitality gift he gave us was another leg of lamb. He knows us so well! It was the perfect size to wrap in a bacon weave. But then, what isn’t? Patti gave it the perfect seasoning using “Swimmin’ in Smoke” rub “Booty Shake”, so… |
1 vote
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Hoisin Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLYHoisin Barbeque lamb chops |
1 vote
2727 views
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Traditional South African Lamb /MuttonSosaties by Peter BrownThis is the best Ive seen. Found it on FOOD .com by Zurie "Sosaties are not kebabs. They're lamb meat on skewers, but they marinate in a distinctive sauce with a traditional flavour. They are never made from beef, but from lamb or tender mutton. (Maybe it should be added that S A lamb, probably because of their grazing, is really… |
1 vote
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Lamb chops on Phyllo by shirleyPreparation time: 20 min Cooking time: 20 min Preheat oven to 220 %C |
1 vote
1232 views
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