Thread: barbecue love

Originally Posted by alansidman

Let the meat cook to internal temperature of 125 degrees Farenheit. I know that you excel guys in Europe can convert this even without VBA.

Of course we can do that without VBA...

Here: =CONVERT(A1, "F", "C")

@alansidman Thank you for your excellent tips. I can grill beef in a mean way, along with pork and chicken. Searing the lamb would have made a huge difference and I really wish I would have thought of that at the time. However, I didn't know that lamb was so darn fatty. Also, if you are willing to post your marinade, I would definitely try it out on my wife and kids.

LoL, who would have thought that cooking tips would come from an Excel help site.

Originally Posted by Mordred

LoL, who would have thought that cooking tips would come from an Excel help site.

It's not so far from each other... As you said for your own:

I understand now that lamb needs =INDIRECT(heat)

Lamb Marinade and instructions

1 Onion Chopped
2 T Chopped Parsley
Salt – Pepper
1 clove minced garlic
½ tsp Worcestershire
¼ tsp Rosemary
¼ tsp Dry Mustard
¼ cup vegetable oil
Add 1 cup wine. Use Red Full Body

Refrigerate and turn often – let sit in marinade for 1 day minimum

Grill on medium heat for five to six minutes per side. If you have a double burner, shut off one side after initial searing and place meat on that side of grill. Turn other burner up to high. Grill until an internal temperature of 125 degrees is reached. Remove from the grill and tent with aluminum foil for up to 20 minutes. Internal temperature will rise to approximately 135 degrees.

easiest way is after marinading it is to sear 5-6 mins then stick in a cast iron pot add the rest of the marinade and just leave it to one side on the bbq for about 40 mins

I can send you a bottle of Worcester Sauce if you can't get hold of it in Canada. Anyway, thought you guys put Maple Syrup on everything!

Or in VBA:

sub snb()
  dim marinade as fluids

  chonion=split(onion,"|")
  charsley=split(parsley,"|")
  fluid=application.concatenate(Worcestershire/4,rosemary/4,dry mustard/4,vegetable oil/4) & cup wine
  marinade =join(chonion,"") & join(charsley,"") & fluid & salt & pepper

  do 
    refrigerate marinade
    if time mod 60 =0 then turn
  until dateadd("d",1",Now)

  for j=1 to 2
    format(meat & marinade,"125º")
    meat & marinade=strreverse(meat & marinade)
  next

  replace(meat & marinade,marinade,tinfoil)
  application.wait 20
End Sub

Haha, you know you are a geek when......

Originally Posted by snb

Or in VBA:

sub snb()
  dim marinade as fluids

  chonion=split(onion,"|")
  charsley=split(parsley,"|")
  fluid=application.concatenate(Worcestershire/4,rosemary/4,dry mustard/4,vegetable oil/4) & cup wine
  marinade =join(chonion,"") & join(charsley,"") & fluid & salt & pepper

  do 
    refrigerate marinade
    if time mod 60 =0 then turn
  until dateadd("d",1",Now)

  for j=1 to 2
    format(meat & marinade,"125º")
    meat & marinade=strreverse(meat & marinade)
  next

  replace(meat & marinade,marinade,tinfoil)
  application.wait 20
End Sub

Originally Posted by Blake 7

I can send you a bottle of Worcester Sauce if you can't get hold of it in Canada. Anyway, thought you guys put Maple Syrup on everything!

It's all aboot maple syrup and backbacon eh? LoL. I have to walk two blocks and I can get some Worcester sauce. I like marinades that I can make though, like the one that alan was willing to post.