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A World Cup victory might not be on the way but some nice weather is!
So time to get chopping, crushing, mixing and marinating!
Here’s one simple but very tasty fav of mine…
‘Spicy Lime Chicken’
2 limes, peeled & chopped
2 garlic cloves, crushed
1 tsp chilli powder
1 tsp paprika
2 tsp granulated sugar
20 large chicken wings, tips cut off – or 8 thighs and legs
2 tsp salt – for when it’s done!Combine lime flesh, garlic, chilli powder, paprika and sugar in a bowl. Add the chick chick & coat.
Cover & place in fridge – up to 8 hrs in advance…Cook and enjoy!
The best spare ribs you will ever taste, very moreish so make plenty.
2 lb ribs
2 tbs dark soy sauce
1 tbs tomato puree
2 good pinches five spice
3 tbs clear honey
1 clove garlic, crushed
4 fl oz orange juicecook for 1 1/2 hrs nice and slow until sticky.
Finger lickin’ good !
Get some Montreal Steak Seasoning (sometimes called Canadian steak seasoning). Cover a steak with it, stick it on the bbq and you will have an awesome steak. Have even eaten camel steaks this way and they were pretty good. Don’t know if you have to get it from the states, as it an american gave me it, but hopefully they sell it in british supermarkets too.
(Had always said I would never eat camel meat but Camel meat is often sold as beef in Saudi Arabian supermarket meat counters and you can tell as it is considerably tougher).
Tennessee barbeque is the best. Especially Memphis dry rub ribs-no sauce, just pepper and spices. An awful lot of BBQ is too sweet, there has to be a balance. Don’t forget steak fries ("chips"?) and sweet tea.
Looks like I was a bit premature with the weather forecast!
Still I have a fridge with all sorts soaking taking on plenty of flavour ready for the grill should a gap in the clouds appear!
THM – Agree as long as it a homemade one and not some factory made frozen thingy!
Expect to win – (like yr pic by the way!) I’ll do something similar will come back to ribs!
Ribs with rubs & a diff way of using the soy that I picked up….Bul – Cheers – I’ll look out for that…you can’t go wrong with a bit of decent ‘Jim Blake’ can you?!
Miss W – I expect some can be over sweet…one thing is for sure having seen that horror flick set in Texas back in the ’70s – I avoid bar-be-cue from that part of the world at all costs!
P.s When a reli of mine was over from the ‘Lone Star’ state he soaked his steak in Beer – in the belief that this made it more tender – is this common/true? – Or was he just trying to get more booze into his system?!
Beer-soaking is probably common among the more, ahem, "rural" of Texans, but I think most barbeque chefs would frown on it. Texas barbeque is pretty good, actually, because it has a Mexican influence.
Thanks for the info! – it should lead to a good old ‘wind up’!
As he’s far removed from being a toothless, banjo playing, hillbilly, hick! Lol!
I will now ask him if he’s been reading the ‘redneck cookbook’!From other past experiences It does however seem as though beer and bar-be-cues are inextricably linked!
I don’t just mean throwing a few down the ‘Gregory’ either! As in Jamaica it’s the norm to see a can a Red Stripe being poured over the Jerk Chicken.
Anyone that’s not been so far – might have seen the same here at home – should they have ventured to the Notting Hill Carnival?!Friends from Oz have also been prone to a bit of pouring and soaking…
Personally I cannot see the attraction of cooking food outside on a barbie when there is a more than adequate fully equipped kitchen avialable.
For a good boozy steak recepie though, can I recommend my favourite?
You need steak (ideally sirloin about 1" thick) that has been hung for at least 28 days, so it has a really deep colour, also it must be well marbled with a nice thick fatty rind.
Then you get a 1/2 bottle of Jack Daniels, a good slug of dark soy sauce, tabasco to taste and 6 tablespoons of demerara sugar. Mix the marinade and pour over the steaks.
Leave in a cool place, but not the fridge, for at least three but preferably seven days, turning the steaks twice a day.
Cook medium rare and you will never have steak any other way again. The meat is really tender and the fat really takes on the flavour of the marinade. We had some the other evening and I had forgotten just how lovely it is.
Cheers Paul – I’ll try that one!…but will make sure to stand well back when slingin’ them on the grill!
Each to their own re: indoor/outdoor preference – any of the recipes that I put up can be cooked either way but for full flavour you gotta get out there!
To my mind a steak (or anything) done over coals will taste far better than one done in a pan/oven or whatever!
For the green fingered herb lovers!
A top tip! – that won’t involve gettin’ on & risking your hard earned wedge!
Cut herbs for drying before they start to flower, and tie them in small bunches.
To help retain their colour, dip the bunches briefly into boiling water before hanging up in a cool airy place for 2-3 weeks.
When they are crisp, crumble the leaves into glass jars and store out of sunlight!Everyone knows or thinks that we English love a bit of Pork!
However no pies or bangers will be consumed around here today! This is what is going on the grill!:
Mexican Spiced Pork Chops With Pineapple Lime Salsa
4 pork chops (1in) thick
4 garlic cloves, crushed
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1/4 tsp ground cinnamon
2 tbsp red wine vinegar
3 tbsp orange juice
1 tbsp runny honey
1 tbsp olive oil
salt, black pepper+ 1 recipe pineapple lime salsa! (optional)
Trim off excess fat from the chops. Snip through the remaining fat at 4cm (1 1/2in) intervals.
Combine garlic, oregano, cumin, coriander, black pepper, cinnamon, vinegar, orange juice, honey and oil.
Pour mixture over chops, turning a few times to coat.
Cover and refrigerate for 4 hours.
Cook indoors or out! – until there is no trace of pink near the bone or inside – but the pork is still juicy!
Sprinkle with salt and pepper – serve with pineapple lime salsa. Pineapple Lime Salsa:
Makes roughly 375ml (13floz)
1/2 fresh pineapple, cored & finely diced
1 fresh red chilli, seeded & finely chopped
1 red onion, finely chopped
2 tbsp finely chopped fresh coriander or mint
grated zest 1 lime
3 tbsp lime juice
salt, tabascoCombine pineapple, chilli, onion, coriander or mint, lime zest and lime juice.
Add salt & tabasco to taste.
Cover and let stand for 30mins at room temp to allow flavours to blend!
Can be served chilled or at room temperature.If you do try this – enjoy! It’s a winner – cert & Nap!
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