I recently had a wonderful vegetarian BBQ feast to balance out all the meat dishes I’ve been cooking up recently, with sourdough flatbreads cooked over hot coals, along with some fabulous grilled vegetables straight from the garden.
This is such a wonderful summer feast, read my post here
Barbecue rosemary and garlic flatbreads with a vegetarian feast.
You may have noticed I’ve been a little quiet this last week, but I’ve been on a family foodie adventure to Cork, Ireland, and will be posting some of our foodie finds shortly.
Also I will be making my annual pilgrimage to GrillStock 2012 tomorrow, so be prepared to see some of the wonderful food on offer there on these pages.
I love this cut of beef, so tender and moist, with a great deep beefy taste, and a few decent sized bones to gnaw on caveman style. I usally ask for a rack of 3 or 4 short ribs with a good cap of meat and fat on.
The sign that lets you know this has been cooked in a real BBQ style is the “Smoke Ring” the lovely pink ring around the edge, and the wonderful savoury crust, known to those who love BBQ as the bark.
I used a competition BBQ rub I had been given to try, and rubbed this in deeply into the meat and fat, and then popped on my Bullet Smoker, with some cherry and maple wood smoking, and cooked at 140 deg C for 3 hours, a little hotter than usual, but it worked really well. I took the internal temperature of the meat up to 80 deg C and then mopped with some Jack Daniels BBQ marinade. and left for another half an hour for this to set.
I allowed it to rest for 15 minutes, and served in great thick slices with some pickled gherkins and beer.
I love a good Mojito, it’s the combination of zingy fresh lime and mint, and of course rum that really hits the spot for me. Although the weather recently has been atrocious, whip this cocktail up, close your eyes, and you’ll be transported to a Caribbean island, with sand in you toes, and lapping sea in your ears.
Muddle half a lime and a couple of sprigs of mint in a tall glass, stir in a tablespoon of brown sugar and add a good double shot of a reasonably decent rum, I like Appletons or Havanna Club. Stir until well combined, fill the glass with crushed ice, and top up with soda water, give a good stir, add a couple of drops of Angostura Bitters to the top (Ilike the little bit of complexity this adds), and garnish with a sprig of mint, and a wedge of lime.
Close eyes and dream of sunny shores……
My lovely friends at Maddocks Farm have been hankering after a wood fired oven for a while now, and I can finally reveal their beautiful new oven.
I’m very proud of my own oven, as you have probably gathered, but this one is truly stunning, and the brickwork is wonderful, it’s a Pompeii style oven, and will prove wonderful to cook in. Their builder Luke, certainly has done a great job. I think there could be a lot of interest in this, so he might have a new sideline.
I’m looking forward to when it get’s fired in anger to see how it performs, and to having some great pizza where I’m not slaving in front of a hot oven for a change. Thanks for sharing your wonderful photos with me for all to see.
I just love this time of year, there are so many wonderful seasonal things to cook outdoors, and often the best things are just using wonderful produce, and cooked very simply, with the magic of being cooked in the open air.
Top of my list has to be freshly caught oily fish such as these wonderful mackerel and also sardines (cornish line caught). I really don’t understand why you would want to put some of the rubbish the supermarkets push on us as “seasonal” BBQ food on your BBQ. I’m thinking your pre-marinaded meat and dodgy burgers and sausages here.
Just visit your local fishmonger for some wonderful juicy mackerel, or even catch some yourself, and pop on the BBQ, cook for 4-5 minutes each side depending on the size of the fish, until the skin crisps up…….. simple as that! A sprinkle of sea salt and fresh ground pepper, and a squeeze of lemon. Perfection.
These little beauties are simplicity itself to make up and pop on the BBQ. Simply cut long strips out of a lovely Chicken Breast, wrap in some thinly cut streaky bacon, rub with a BBQ rub and skewer with a pre soaked bamboo skewer making sure you secure the bacon at both ends with the skewer.
Pop onto a medium hot BBQ until the bacon is crispy usually only a couple of minutes, then smother in a good BBQ sauce and cook for a minute or so more.
Simple doesn’t have to be boring in the BBQ world.
Hanger steak is a great misunderstood cut of beef, there is usually a thin coarse piece of gristle than runs through the middle, and so it is often slow cooked to tenderise this. But if cut correctly against the grain and discarding the tough bit, then this is such a good steak cut, very beefy and savoury with a lovely texture. These Hanger steaks were from Pipers Farm once again, and were outstanding in their quality.
The other thing that needs to be known is that they need to be cooked very quickly, as they toughen up if cooked past medium-rare, and the quicker you cook them the better. To this end, I decided to emply the “Afterburner” cooking method using a BBQ chimney starter, the heat at the top of one of these is ferocious once it gets going and this would be a great way to get BBQing for someone with limited space. So I fired up the chimney starter (which can be bought in most DIY chains) with Lumpwood charcoal until it was raging hot.
I had cut the steaks into long slithers, I popped on a little BBQ rub and slid onto some pre soaked bamboo skewers. Use a sheet of foil to stop the ends of the skewers burning, and pop them onto a grill grate from a BBQ.
These babies took simply seconds to cook, the heat was that intense, a simply amazing way to cook this wonderful cut, they were wonderful and deep flavoured, and about as tender as a steak gets.