June Blog
We’re blogging direct from Rockface HQ this month, and we’re obsessed with BBQs, although we’re divided on the subject of gas versus the real deal. Here’s our Plan+Cook+Drink strategy to make sure your coals are hot, your sausages sizzle and your beer stays icy cold.
Plan
Yes we know planning is boring, but it makes so much sense and in bbq terms, equals more beer drinking time with your mates.
Check your BBQ
If it’s your first bbq of the year you’ve probably lifted the lid on the BBQ only to find it contains last year’s sausage. Never fear. Scrape any large crusty bits off, then cut an onion in half and use it to ‘scrub’ the grill clean. Rinse the griddle and you’re good to go.
Check your Equipment
Make sure you’ve plenty of fresh charcoal – not the damp stuff from last year that won’t light. Instant lighting charcoal is highly recommended for getting the perfect cooking temperature with a minimum of fuss, but if you are a ‘wafter’ – ie you enjoy making life difficult and insist on briquettes, firelighters and a following wind, then do make sure your coals are white hot before you start cooking. If you’re tempted by a gas bbq you can’t go wrong with a marco grill, everyone will think you’re trendy(ish) and you may wish to wear a bandana in honour of the great man. If you do, please send us a picture, we like a good laugh.
Cook
KISS - Keep it simple stupid. You don’t need to go all Heston, or roast a whole lamb. Buy good meat, marinade in advance, and concentrate on cooking it properly. Niamh Shields of Eatlikeagirl.com recommends long marinading & slow cooking. Don’t be put off by the name of her blog either, this isn’t ‘girly’ food - take a butchers at her recipe for Smokin’ Hot Red-Eye Ribs, which can be started in the oven and finished on the BBQ, or done entirely on the BBQ, just low and slow.
Vegetarians - no they can’t “just have salad”. Skewer some halloumi and peppers, drizzle with olive oil, and BBQ.
Salads - if you want to impress, chucking a bag of mixed leaves in a bowl isn’t going to cut the mustard. Try defrosting some petit pois, mix in some chopped feta cheese and a handful of torn mint leaves, season and toss in a little olive oil.
Carbohydrates - very, VERY, important. Lots of meat is obviously a Very Good Thing Indeed, but sunshine, beer and the long wait for the meat can be a lethal combination. Stock up on a few French sticks, and maybe a pasta salad (which can be as easy as tossing some good pesto through cold pasta, shave some parmesan over the top, and you’re done.)
Drink - Dustbins full of beer and lots of ice are a fantastic idea. Do remember though if there are going to be ladies present at your charcoal based extravaganza, have a couple of bottles of fizz on ice – it will be much appreciated and you will gain many brownie points.
Some useful links:
National bbq Week
Gordon Ramsay and friends - bbq recipes from The Times online
Enjoy!