it's summer, time to bbq

Every summer I pick a dish to perfect. Last year it was paella, what next?

[bbqproject]

BBQ chicken popsicles

Been experimenting with finger food friendly BBQ nibbles. The popsicle cut is thigh with bone in.

Trialled two different marinades - a German lemon basil marinade (pictured) and a traditional Nepali meat masala.

Kids loved the German marinade, and our local butcher always has a tray ready to go.

The Nepali masala was very good, but only the guys liked it. Still looking for the right beer match - something hoppy and malty I think.

Courtesy of Coates Ave butcher.

[bbqproject]

Garlic bread two ways

Bread at a BBQ is always an opportunity to play with interesting tastes. You can create completely different flavor combinations by making your own garlic butter.

I’m a big fan of cummin, so I wanted to create a bread that would compliment a curry fish BBQ.

Pictures tell the story.

You can store the bread in the freezer and pull out when you need. Takes 10 mins in BBQ at 140°C.

PS if you’re not a really big fan of garlic, use half the quantity shown 😉

I buy baguettes at Orakei Bake House on Coates Ave as their bread has the right amount of moisture for finishing off in charcoal BBQs and tastes amazing.

[bbqproject]

Been meaning to do more fish on the BBQ. It’s healthier, and nothing quite matches the crispness you get when cooking on coal.

Used NZ mullet, a fatty fish which can take on a variety of marinades.

Both fish gutted and stuffed with ginger & lemon.

Covered the first with a curry paste. A lot of curry paste!

The second got a basic Mediterranean salt and lemon marinade.

Cooked under direct heat from the coals, resulting in fragrant flesh and crisp skin.

A few pointers for next time : - Don’t be shy with flavor, mullet can take a lot - Get the grill hotter, so that there is more charring and the flesh cooks faster. Much better taste profile

[bbqproject]

Lamb loin, chipolata sausages and a cumin butter loaf. Everybody does a garlic loaf, but few have experienced the pleasure of a cumin buttered loaf with lamb. Try it, you'll love the big flavor hit. It's actually delicious on its own. And a cigar.

[bbqproject]

Angry BBQ snapper

Got a nice 2kg snapper - season with a little salt and chili - fill the cavity with ginger and lemon - place on BBQ using indirect coming method

Takes about 15 minutes.

Right at the end, drizzle a little oil and shift the fish over the direct heat of the coals. This gets a little char on and crisps the skin.

Serve.

Why angry? Cos it turns red as you cook it :)

[bbqproject]

Tomahawk lamb with a side of mash cumin cauliflower.

Lamb cut courtesy of Coates Ave Butcher, Orakei. Just give them a call and order the tomahawk cut a day in advance.

[bbqproject]

Today was a Mediterranean and Pacific theme.

Marinated the chicken and potatoes with rosemary, salt and pepper. A quick flick of lemon to give it a summer zing.

Gave the lamb loin with bone in a Texan rub. Spruced the pineapple with a little nutmeg to bring out the sugars.

Roast salad of green beans and capsicum (bell peppers).