BBQ:an update

The new BBQ is working out well, indeed somewhat better than expected. Getting used to the quirks and finding out which types of fuel work best.

The other night we had butterflied leg of lamb.

Before cooking, Adam marinaded the meat in his own combination of ingredients, viz:-

1. rub with crushed garlic all over with especial attention to any crevices or flaps, do not stint
2. similarly with some crushed ginger, somewhat less quantity but not too little
3. place in a non -reactive pan
4. drizzle with Vietnamese or Thai fish sauce to taste, Adam is liberal with this
5. drizzle with Worcester Sauce – liberally
6. drizzle with sweet Red Chilli Sauce
7. Soy sauce – light variety, liberally
8. good olive oil – liberally
9. at least a glass of red wine – Merlot for example, for a variation use a white wine
10. cover with cling film, leave for several hours, ideally overnight in the fridge, turning at least once to ensure all surfaces have full exposure to the marinade
11. light BBQ
12. wait until coals are at right stage and heat
13. place meat on grill, close lid cook for some 15 to 30 minutes depending on meat thickness and BBQ conditions, turn and do same
14. Remove from heat when juices run clear, rest meat
15. Serve with salad, say spinach leaves, cherry tomatoes, and fresh new potatoes

Vary ingredients and accompaniments to taste and availability.

Result a great finish on the outside with pink meat as it should be and great flavour. Wonderful cold.

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