How to Autumn at dinner Bbq platter

How to Autumn at dinner Bbq platter Delicious, fresh and tasty.

Bbq platter. Our award winning pork, smoked slow to make that tender, lean, juicy product BAR-B-Q restaurants are judged by. USDA Choice Midwestern brisket, hand rubbed with our secret blend of spices and seasonings, smoked slow over hickory logs. Plus, most of our BBQ platters come with sides like baked beans, cole slaw, macaroni salad, potato salad, and rolls or rye bread.

NEW BBQ Mixed Grill BARBECUE SLIDER PLATTER.

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VooDoo BBQ meats are dry rubbed with Cajun, Creole, and Caribbean spices and slow smoked to perfection with oak and pecan.

You can cook Bbq platter using 68 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Bbq platter

1. You need of Mutton shanks.

2. Prepare of Ginger and garlic paste.

3. It’s of Salt.

4. You need of Black pepper.

5. It’s of Yogurt.

6. You need of Oil.

7. Prepare of Mutton mince.

8. Prepare of Salt.

9. You need of Red chilli powder.

10. It’s of Ginger and garlic paste.

11. It’s of Black pepper.

12. You need of Garam masala.

13. You need of Onions 3 chopperized and squeezed.

14. Prepare of Mutton boti 1/2 kg cubes.

15. Prepare of Green chillies.

16. Prepare of Ginger one inch piece.

17. Prepare of Garlic.

18. Prepare of Mint leaves 10.

19. Prepare of Lemon juice.

20. You need of Salt.

21. You need of Corriander powder.

22. It’s of Garam masala.

23. Prepare of Red chilli powder.

24. It’s of Haldi.

25. Prepare of Olive oil.

26. It’s of Mutton liver.

27. You need of Ginger/garlic paste.

28. You need of Salt.

29. It’s of Red chilli powder.

30. It’s of Crushed red chillies.

31. It’s of Vinegar.

32. You need of Zeera crushed.

33. You need of Corriander powder.

34. It’s of Chicken boti with bones.

35. It’s of Salt.

36. You need of Red chilli powder.

37. You need of Zeera crushed.

38. It’s of Vinegar.

39. You need of Yogurt.

40. Prepare of Ginger/garlic paste.

41. It’s of Meat tenderizer.

42. You need of Tandoori color.

43. It’s of Garam masala.

44. You need of Oil.

45. Prepare of Chicken boti.

46. You need of Green chilli paste.

47. Prepare of Ginger/garlic paste.

48. Prepare of Meat tenderizer.

49. You need of Cream.

50. Prepare of Yogurt.

51. It’s of Vinegar.

52. Prepare of Salt.

53. It’s of White pepper.

54. You need of Garam masala.

55. It’s of Prawns 1/2 kg with tail.

56. You need of Salt.

57. Prepare of Crushed red chillies.

58. Prepare of Zeera crushed.

59. You need of Vinegar.

60. Prepare of Oil.

61. You need of Rice.

62. Prepare of Onions 2 sliced.

63. Prepare of Oil.

64. You need of Raisins.

65. It’s of Carrots 1 cup juleine cut.

66. It’s of Sugar.

67. It’s of Black pepper.

68. You need of Salt.

Served up with two of our homemade signature sides and cornbread.

Marinated chicken on the bone (white or dark) Quarter/Half.

Real southern BBQ, slow-smoked in house every day.

Pork, brisket, chicken, ribs and all your favorite sides, Sonny's BBQ is your go-to for lunch, dinner, to go and catering.

Bbq platter step by step

1. Mutton shanks : Put shanks and ginger garlic paste along with salt and water 2 cups and cook till 3/4 done. Then add whipped yogurt and cook further till almost tender. Season with black pepper and add in oil n stir fry for a minute. Dish out..

2. Mutton seekh kebab: Mix all the ingredients of mince together(salt, red chilli powder, black pepper, garam masala, ginger/garlic paste and onions) and chopperize it. Keep refrigerated, at the time of bbq put over seekh by making your hands a little wet. BBQ over hot coals and apply oil with brush in the end..

3. Mutton boti: Grind green chillies, ginger, garlic and mint into a paste and apply it on boti along with all the other spices (salt, red chilli powder, haldi, garam masala,corriander powder, garam masala)and olive oil. Keep refrigerated. Put on skewers n BBQ over hot coals..

4. Mutton liver: apply everything mentioned ( salt, red chilli powder, zeera, corriander, garam masala,vinegar, ginger/garlic paste,crushed red chillies and keep refrigerated. Apply on skewers and Bbq over hot coals till tender..

5. Chicken boti: Apply the spices(salt, red chilli powder, zeera crushed, meat tenderizer, vinegar /lemon juice, yogurt, food color, garam masala, oil)mentioned for the recipie n keep in fridge. Put on skewers and bbq over hot coals..

6. Malai boti: Apply everything on cubes (green chilli paste, salt, white pepper, ginger/garlic paste, cream, yogurt, vinegar, garam masala, meat tenderizer)and marinate and keep in fridge. Put on skewers and Bbq over hot coals..

7. Grilled Prawns: Apply everything(salt, crushed red chillies, zeera crushed, lemon juice /vinegar and oil)on it, put on skewers and bbq it..

8. Afghani pulao : Saute carrots and raisins in 1 tbsp oil along with 2 tsp sugar and keep aside. For rice put fry onions till golden. Add in sugar, salt, stock, black pepper and let boil occur. Add in rice and cover and cook till tender. Put on dum till done. Serve it topped with carrots and raisins mixture..

9. Served with grilled veggies and assorted chutnies and home made garlic naan. Enjoy the platter!!.

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