Lazy but Tasty Barbeque
by Ysanne Spevack
The secret — as with most things in life — is in the preparation.
Firstly, soak anything destined for the charcoals in a flavoursome marinade. This keeps the food moist during the grilling. It also mellows out the smokey flavours, giving your taste buds a folly to stop the smokiness being too overpowering. the acids in a marinade tenderise meats. And just as importantly, the sugars in the marinades and the vegetables mingle and caramelise as they cook.
Here are ten favourite marinades:
- Balsamic vinegar, honey and rosemary.
- Liquid ume plum seasoning, sesame chili oil and chopped ginger.
- Cider vinegar, olive oil and herbes de provence.
- Lemon juice, and fresh roughly chopped coriander, parsley and mint.
- Tarragon vinegar, coarse grain mustard and rapadura.
- Red wine, ground cumin and tahini.
- White wine, garlic and bouquet garni.
- Jerk chicken rub, lime juice and sunflower oil.
- Sherry vinegar, cinnamon, nutmeg and hazelnut oil.
- Gin, soy sauce, capers and juniper berries.
The basic formula is something acidic plus something pungent. The longer you leave the vegetables, tofu, fish or meat to soak, the more the marinade has time to get to work. I recommend half an hour’s soak as the very minimum, but overnight is best.
The only other thing you to do to ensure your barbie is fab is to wait for the coals to get ready to cook. Always let the flames die down until the coals are coated in a dusting of ash, but glowing red hot underneath.
Okay, now you’re ready to rock… go, Barbie, go!!!
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