Why Barbecue?
Why Barbeque? Well, Monday the 25th May is the start of National BBQ week and nothing says summer like a BBQ in the back garden or if you are lucky enough down on the beach. So, now is the time to dig out the charcoal and dust of the BBQ. Here is a selection of some of my favourite recipes as well as some top tips.
Kansas City Ribs – This is my version of a versatile general barbecue rub recipe based on the traditional smoky Kansas City-style, Kansas City is widely regarded as the home of the barbecue.
What to Barbeque?
From every thing, you need to know to cook the perfect steak. Choosing the right piece of meat and how to season it. What is the importance of resting? And the best ever recipe tender slow-cooked ribs in sticky BBQ sauce. Barbequed food is one of my favourites to eat. Here is everything you will need to know in the blog to cook up a brilliant barbecue.
Shish kebab is an English version of the Turkish words for sword and roasted meat. A Shish Kebab is a grilled skewer of marinated meat, normally lamb but chicken, beef, veal, and even swordfish can be substituted. In Turkish cooking, the vegetables are normally cooked separately.
BBQ butterfly chicken breast ( no bone so no need to worry about cooking the meat through ) with a nice simple sticky Kansas city style BBQ sauce which can be used on ribs and other BBQ meats.
Fancy a masterclass in making the best beefburger ever. You will love the difference and here is a top tip on how to grill the finished product. Whatever you want to cook what is important is you are not frightened by hot coals. Follow some simple safety rules and enjoy the great flavours. Take advantage of the weather and dodge the showers if you have to. Slap some sausages on and good grilling.
Here is my only slightly amended version of Walter Jetton’s Texas BBQ sauce recipe, as always as the full recipe is of authentic American origin it is measured in cups. A cup is between 200 and 250ml, providing one standard cup is used the proportions will work
