Country-Style Pork with Southern Barbecue Sauce

Tag: Garlic Granules

WHEN the weather is sizzlingly good make sure you make the most of it by serving up a barbecue before it's too late.

There's already been a shopping stampede for barbecues and what better excuse to christen your tongs than to celebrate National BBQ Week which starts on Monday, May 26. But there's one thing you should avoid - being a barbie bore by serving up endless rounds of burgers and sausages.

Instead, extend your repertoire and dish up more tasty fare with a little help from celebrated barbecue chef, Paul Kirk.

If there's one man guaranteed not to cremate a lamb chop to oblivion, it's Kirk. He has travelled the world training restaurant chefs in the art of the grill, conducting barbecue seminars and he has written four books on the subject.

Kirk said: "There really is a barbecue for every occasion and it's hard to beat a tasty, flavour-packed meal served in the open. Although strictly speaking, barbecuing refers to cooking over an indirect heat under a cover, allowing heat to be conducted around the food as in an oven, people also use a grill.

His compendium of recipes 500 Barbecue Sizzlers (Apple Press, £9.99) includes meat feasts such as beer-marinated peppered T-bones and hot Jamaican jerk chicken, as well as veggie choices.