Pitch another prawn on the griddle?

That's sounds good !  

I'm picturing :  
    Shallow iron "Grill"
    Butter laden w/lemon pepper , hot enough to sizzle
    And a double handful of pealed  shrimp   prawns .  

Just a minute I gota wipe the drullel

Then served over a bed of Yellow Rice w/mixed vegs and Texas toast.  


May be ready next April followed by a sitting wall camp-fire and a  day/loop-ride the next day.

Yum raydawg, that sounds great. Seafood on the bbq is delicious. To satisfy my curiosity and to learn about what you guys talk about, I went out to the reputedly best American BBQ restaurant in town last night for dinner. Was my partner's birthday so a good excuse to get out. This place is compared favourably with the Franklin Barbecue in Austin, a compliment so I'm led to believe. So we had wings, kransky, ribs, pulled pork and brisket with some salads and beers as well. I don't mean this disrespectfully but it seemed to me that the meat was just a vehicle for the sauce and smoke flavours. The texture of the meat was wonderful and so easy to eat but the meat flavour was just not there. Just BBQ sauce and smoke, pretty much. I guess it's a cultural thing, but I can't see the point really and would prefer to eat just meat, cooked to perfection. It was a nice enough meal and the place is plenty popular enough but I guess just not to my (or my family's) taste. The little one loved it but she'd eat anything deep fried or covered in sugar so I don't put much stock in her opinion. Bbq (grilled to you) lamb chops, pork chops and steak cooked rare and rested (5,2,5) for a few minutes is more my thing I think.  I've had racks of ribs before but not drowned in marinade, so you get the beautiful pork flavour. Best ribs I had were in New Zealand. Anyhow, that's my experience of American BBQ and now I know what you guys are talking about. Happy days.

Best bbq restaurant I've been to is RJ's Famous Chicken, BBQ & Ribs
2518 S Memorial Dr, Greenville, NC 27834

The ribs absolutely ROCK!

But at home I like to do a whole bird on the grill. Here's what I do.
1 whole chicken (small)
Coat bird inside and out with butter and herbs
Take a load of vegables - potatoes, carrots, celery, onions, pepper, tomatoes etc. etc. and place them in a cast iron pot or chicken fryer.

In a Weber or similar grill arrange burning coals into a crescent shape on lower grill. place cast iron veggie pot inside the crescent. On top grill place the bird directly over the veggie pot. Put on the cover with the vent opposite the bird.
You now have a charcoal convection oven with added steam to prevent the bird from drying out. All the drippings from the bird go down and baste the veggies as they roast instead of catching fire and drying the meat.
Cook for 3 hours (depending on size of bird) on low heat - vents barely open.
Plate, serve and try not to eat your fingers while wolfing down that deliciously moist chicky and veggies