Tag Archives: bbq

Inaugural summer BBQ

We kicked off the summer barbeque season with a birthday celebration for our Southern friend Beau that included ribs, pulled pork sandwiches, tater salad, and lemon icebox dessert, amongst other treats.  In the absence of any food photos, however, I’m forced to post gratuitous photos of everyone’s* favourite furry guest.

*Everyone except Henry, that is:

Not a happy face

– Anna

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Grilled lamb and vegetables with lemon herb dressing

I’m feeling too lazy to write a proper post about this, so I’ll tell the story in pictures instead.bagels and lamb 005

First, I marinated some onions in red wine (the recipe wanted Zinfandel, I blanked on the name of the Italian varietal (Primitivo. Thanks, Google!), so I used Merlot instead.bagels and lamb 006I also marinated courgettes (zuchinni, for our American friends) and red peppers in herbs and oil.  They made a pretty vegetable tower.  I skipped the squash the recipe wanted because I could only find butternut, and that seemed wrong.bagels and lamb 010After about three hours and almost asphyxiating my neighbours with smoke (sorry!), I grilled the veggies.bagels and lamb 012They were joined by the lamb (which you last saw here).bagels and lamb 015After some lemon herb dressing and a sprinkling of feta, dinner was served.

Mmm, meat.  Meat closeup:bagels and lamb 014It was yum.  And also delicious cold the next day.  Oh, and all of the herbs were from my garden, so I felt proud.  Yay for not killing every plant I come in contact with!  Recipe here.

– Anna

Sampling Sourced’s wares: a photo essay

My friend Ben is opening a branch of Sourced market in St Pancras station this week (they’ve been doing festivals to date).  There was an absurd amount of food left over from a promotional photo shoot, so Ben and Morgan had people over last night to help eat it all up.  Sadly, I can’t claim credit for any of the cooking you see below.

Nor can I claim credit for the photos, as Tim did a far superior job with his professional camera than my amateur attempts would have yielded.

For more info on my talented friends, see http://www.sourcedmarket.com for details on the market and http://www.fluidimages.co.uk for Tim’s photography portfolio.

– Anna

Fresh mackerel awaiting the grill

Fresh mackerel awaiting the grill

Smoking away on the barbeque

Smoking away on the barbeque

Grilled to perfection

Grilled to perfection

Butternut squash

Butternut squash

Fennel salad

Fennel salad

A small fraction of the amazing spread

A small fraction of the amazing spread

The piece de resistance - rib of beef

The piece de resistance - rib of beef

Good + good = ???

If you’re my sister, the answer to the above brainteaser is: good + good = good.

A few brave souls tested this equation at our 4th of July barbeque by combining ribs and vanilla ice cream (cookie dough ice cream was rejected as a clearly silly idea).  Surprisingly, the majority who were brave enough to taste it were in favour, though I’m inclined to attribute this to the beer consumed earlier rather than the merits of the combination itself.

– Anna

The secret to lighting the barbeque is…

…don’t use The Guardian as fuel for the chimney starter.

This picture is from last year, when we had some real problems lighting the barbeque (the ribs we were cooking are resting on the chimney starter while we try to relight the charcoal in the barbeque).

Pause in ribs cooking whilst bbq is relit

Pause in ribs cooking whilst bbq is relit

I’m now convinced that our problems with the chimney starter were entirely down to The Guardian and its unique inflammable properties.  I used a cube or two of firelighter in the bottom half of the chimney starter at our barbeque a couple of weeks ago, and it worked like a charm (twice!).

Now that I know I can light the barbeque without a hassle, I’m sure I’ll be using it a lot more this summer.

– Anna

My favourite potato salad

Potato salad (apologies for the poor quality picture)

Potato salad (apologies for the poor quality picture)

I’m not usually a huge fan of potato salad, mainly due to my disgust of mayonnaise.  But I found this recipe last summer on Epicurious, and I love it.  It’s very light and fresh and not too labour-intensive to assemble.  I should have dialled down the herb level on this iteration, but it was still delicious. 

– Anna

Kicking off the BBQ season

RIBS!

RIBS!

I’ve been incredibly slow about getting around to posting about this, but we kicked off the summer BBQ season at my place a couple of weeks ago with an American (Southern) food extravaganza in honour of Beau’s birthday.  Typically, the English weather didn’t really cooperate.

But this joyous event allowed me to finally make the ribs I’ve been fantasizing about for months.  I also made potato salad and trialled a new brownie recipe.  Ryan and Eve contributed pulled pork sandwiches and lemon icebox dessert respectively to fulfill all of Beau’s birthday wishes (I’ll leave it to them to share those recipes with you all).

My ribs technique is probably controversial for purists, but I marinate them in a dry rub overnight, throw them on the grill after adding wood chips to the coals, then give them a quick coating of homemade barbeque sauce during cooking.  YUM!  Recipes for dry rub and barbeque sauce after the jump. Continue reading