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
I’m feeling too lazy to write a proper post about this, so I’ll tell the story in pictures instead.
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.I 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.After about three hours and almost asphyxiating my neighbours with smoke (sorry!), I grilled the veggies.They were joined by the lamb (which you last saw here).After some lemon herb dressing and a sprinkling of feta, dinner was served.
Mmm, meat. Meat closeup:It 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.
Posted in Recipe
Tagged bbq, butterflied lamb, courgette, grilled, herb, lamb, leg of lamb, lemon, onions, red pepper, summer, zuchinni
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.
Fresh mackerel awaiting the grill
Smoking away on the barbeque
Grilled to perfection
A small fraction of the amazing spread
The piece de resistance - rib of beef
…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
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.
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.
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
…I’ve had a request that the Bacon Explosion kick off this year’s bbq season (assuming there is one, I never count my London summer chickens before they hatch).