Fruit BBQ

4 ripe pears, cored and quartered
4 ripe apples, cored and quartered
3 tbsp sugar
1 lemon, juice only
icing sugar, for dusting
crème fraîche, to serve

Method

1. Place the pears and apples in a large bowl.
2. Sprinkle over the sugar and the lemon juice. Using clean hands or a large spoon, toss the fruit in the sugar and lemon juice.
3. Skewer the fruit alternating the pear and apple pieces. Place on a hot barbecue or griddle and turn until the fruit is softened and the sugar has caramelized.
4. Dust liberally with icing sugar and serve with crème fraîche.

How to BBQ vegetables

Grilling vegetables is easy. The fact that more people don't do it is the strange thing. The general rule is to cut the vegetables into pieces that will cook quickly and evenly. All pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry, then brush lightly with oil to prevent sticking. Do not over cook and you'll have vegetables better than you thought possible.
This list of specific vegetables will get you started.

Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.

Bell Peppers: Cut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.

Chili Peppers: Brush with oil. Grill whole on each side, 2-3 minutes. To reduce the heat, cut off the stems and pull out the seeds.

Corn on the cob: Gently pull back the husk. Remove the silk and cut off the very end. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on grill for about 5 to 7 minutes. Turn to avoid burning.

Eggplant: Cut lengthwise for smaller eggplants or in disks top to bottom for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes.

Tomatoes: Cut in half, top to bottom. Brush with a light coating of oil and grill cut side down 2-3 minutes.

Potatoes: Wash thoroughly and dry. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally.

Zucchini and small squash: Slice 1/2 inch thickness. Brush with oil and grill 2-3 minutes per side

Bar BQ Rice

Ingredients:

For Chicken:
In 2 pack (that makes abt 400 gm) of youghurt add chopped ginger, garlic n green chillies (small), along with salt, red chilly powder, zeera powder, sukha dhunya powder and turmeric powder.....put spices according to ur taste, normally I put 1ts. of these spices(except turmeric powder), but mostly people like spicy, cut chicken into small pieces(just like we do for chicken karahi)..and marinate it in the youghurt for abt 2 hrs...
In a saucepan golden brown 2 medium size sliced onions, take onion out of the oil n chop and put the marinated chicken in the oil and chopped onions as well, cook until the chicken starts leaving the oil (meaning acha sa bhoon lein .......turn off the heat, and on a seperate burner heat up a coal (heat it up well).....put a piece of roti on the chicken, and coal on the top, pour a tbs of oil on the coal and quickly cover the cooking pot, this will make the pot full of steam and give the chicken a bar bq taste....

For vegetables:
Take carrots, potatoes, cabbage, peas, cut potatoes n carrots into small cubes, cook them in a frypan along with a glass of water and all the spices as mentioned for the chicken, adding chinese salt as well.
Rice:
Simply boil the rice, with salt.

Sauce:
3tbs mayonnaise, 3tbs ketchup, 3bs red chilli sauce and 2tbs soya sauce, u can increase the quantities of these ingredients according to the dish but make sure to keep the soya sauce a spoon less than the other ingredients, cook them in a fryingpan for 5 mins...

Take a shallow dish, 1st place a layer of rice, (rice ziada dalein coz its mainly a rice dish), then a layer of chicken, then cover them with vegetables, and last spread the sauce on the top, turn on the top burner of the oven, coz we'll have to cook the sauce for a while, put the dish in the oven and I think it will take 5 or 8 mins, or until the sauce starts cooking a little, dont cook too much otherwise it will burn....the dish is ready!

BARBEQUE PIZZA

INGREDIENTS:
1 tablespoon sesame oil
1 skinless, boneless chicken breast half
1/4 cup barbeque sauce, divided
1/2 cup marinara sauce(A simple tomato sauce with garlic)
1 (16 ounce) package pre-baked pizza crust
1 cup shredded mozzarella cheese
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro or coriander

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DIRECTIONS:
Heat the sesame oil in a skillet over medium heat. Place the chicken breast in the skillet, and top with 1 tablespoon barbeque sauce. Cook 10 minutes, turn, and top with 1 tablespoon barbeque sauce. Continue cooking 10 minutes, until juices run clear. Cool slightly, and cut into chunks.
Preheat oven to 425 degrees F (220 degrees C).
In a small bowl, mix the remaining barbeque sauce and marinara sauce. Spread evenly over the pizza crust. Sprinkle with mozzarella cheese. Arrange cooked chicken chunks and red onion slices over the top.
Bake 15 minutes in the preheated oven, or until cheese is melted and bubbly. Remove from heat, sprinkle with cilantro, and let sit 10 minutes before slicing.