An old one ...Bananas on BBQ

[keith157]

I think it goes back to childhood likes, I know our tastes "mature" when we allegedly grow up, or should I perhaps say get older but there is an undoubted taste (admittedly probably not coco related) to chocolate buttons that "proper" chocolate doesn't have.
As you say with beer quality will out, (good choices BTW) but sometimes on a hot day a nice cold shandy goes down well, quenching a thirst. This allows you to sip your Old Peculiar to your hearts content.

[RobinC]

I like chocolate buttons. Whenever the kids have them I make sure that one finds its way to me

[keith157]

What about the dreaded Easter Egg & Christmas decoration chocolate..................

[Tiny]

Or worse still, milky bars or caramac *(the latter may no longer exist)

Why when I want a chocolate bar do you offer me a slab of baby sick or ear wax respectively?

These things are not good at all........
Cheers
Tiny

[RobinC]

Caramacs still exist and I like those as well. I do, however, draw the line at dime bars

[aris]

I'm keen to try plantain on the BBQ.

[Pecker]

I'm keen to try plantain on the BBQ.

Very nice, I do this whenever I make jerk.

Usually mixed with sweet potato, rubbed with a little olive pil, then sprinkle over a little garlic powder and some ground cumin. Roast for maybe half an hour or so.

Steve W

[aris]

Do you cook it in the peel?

[keith157]

I do, I cut through two "corners" peel back the skin, slice the banana, add filling, fold back skin, wrap in foil then cook.

[aris]

Nice! I'm certainly going to give that a go! How long do they usually take to cook (assuming smoker temps of 220F-250F)?

Plantain is one of those fruits (vegetables?) which really don't get enough exposure in the west considering what an important staple it is in the developing world.