Go on - Give it a go,

To work with foil in an outdoor kitchen,
you'll need the heavy duty stuff that's designed for oven & freezer use.
The thinner type works fine for wrapping sandwiches or leftovers
but doesn't provide enough protection against punctures or extreme heat.
When foil is wrapped as an airtight package around food, finishing off with a sandwich fold,
it becomes a small-scale pressure cooker. When placed in a bed of hot coals with some heat on top,
diced vegetables and meat cook in 10 to 15 minutes in this package,
and whole potatoes in 40 to 50 minutes.
Be sure to allow some space for expansion in the package by not wrapping the raw food too tightly.
If you want food to brown or to broil as in a skillet, leave the package open at the top
(or fashion like a folded drinking cup with a flat bottom).
This allows the steam to escape and makes it possible for you to see how it's doing.

1. Place foil on flat surface & place food in centre.
2. Fold sides up to make a "tent". Hold top edges and fold them together.
3. Bring up each open end & again, fold them together.

1. Peel back a long strip of banana peel on the inside of the curve, leaving one end attached to the banana
2. Scoop out some of the flesh and fill with marshmallow, chocolate (and raisins if you like)
3. Replace the strip of peel and wrap in foil
4. Bake in the embers (about 15 to 20 minutes) until banana, chocolate
and marshmallows are melted and blended.

4 lb. King Prawns, half a pound of Butter, clove of garlic, salt & black pepper · dried parsley,

1. Peel and clean King prawn
2. Cream butter; add remaining ingredients to the butter and mix well
3. Cut 9-in strips of heavy-duty aluminum foil. Then cut each strip in half.
4. Divide King Prawns equally on each piece of foil.
5. Top each with a nice dollop of the butter mixture, bring foil up around shrimp; twist tightly to seal
6. Place shrimp packet on embers
7. Cook for about 5 minutes

1. Clean the fish thoroughly; salt and pepper the insides
2. Fill the fish about 3/4 full with onion and put a pat of butter on the top
3. Wrap each fish separately in aluminum foil
4. Bury in hot embers & bake 20 to 25 minutes

1. Cut up apple into small pieces
2. Cut cheese into cubes
3. Dice onion
4. Take a couple of sausages
5. Place all of the ingredients side by side on a piece of aluminum foil
6. Season well & wrap in foil and put packet in the embers
7. Cook 10 to 20 minutes

Ham, pineapple, and sweet-potatoes,
Chicken, mushrooms & potatoes,
Sausage and onions,
Sausage with cheese and bacon,

1. Place 1/4 lb. of beef, a rasher of bacon onion and a quartered tomato into a foil packet
2. Cook in embers 30 to 40 minutes

1. Cut potato into 4 crosswise slices
2. Spread butter on each side of the slices
3. Place the sliced onion between the potato slices,
4. season well
5. Secure slices with cocktail sticks
6. Wrap potato-onions in foil
7. Bake in embers 30 to 40 minutes

1. Core and chop the apple into large pieces.
2. Mix sugar, raisins, cinnamon & biscuit crumbs & mix with the chopped apple
3. Wrap in a piece of greased aluminum foil, leaving sufficient space for steam to escape
4. Cook in the embers approximately 30 to 45 minutes

First, dig a big hole in the grass about 3 feet by 2 feet and about 2 feet deep.
Try to cut the sods of grass away cleanly as you'll need them later.
Line the hole fully with big stones, then drop a lit bag of self lighting bbq coals
into the hole & when it's burning merrily,
add some more stones.
Keep adding bags to ensure the fire burns hot for at least an hour & a half.
Then using tongs, remove the stones that were in the fire & place them to one side.
Drop the leg joint into the pit & replace the stones on top of the meat.
Place 3 or 4 long sticks across the opening & cover with either moss, wet newspaper or damp hay
before replacing the original sods.
Leave for about 2 & a half hours.
When you come to open up your hole be very, very careful as it will be very hot in there.

Tear into pieces, play the caveman game & enjoy...

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In the brave new globalised and sanitised world that we all now live
thanks to the great Tony B. Liar
it has become necessary to spell out what should be absolutely obvious.

Consequently, visitors to this site should be aware that just about anything
associated with barbecuing can be dangerous.
Red hot metal, compressed gas, flaming coals and meat sitting at room temperature
all have the potential to become lethal.

Properly maintained equipment and a reasonable attention span are prerequisites.

Don't attempt to barbecue if you regularly lose arguments with your Ken and Barbie dolls,
if you're very drunk or exploring recreational pharmaceuticals.

Never barbecue during a fire ban, indoors or near anything flammable and
don't leave children alone for a very long with a barbecue.

Their temptation to try to burn anything at hand (twigs, leaves, pets, siblings) is overwhelming.