Rediscover the thrill of the grill

Tag: Apple Green

THIS good weather surely can’t last, so make sure you make the most of that barbecue now before it’s too late.

There has already been a shopping stampede for barbecues, with John Lewis reporting sales up 103% compared with last year, 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 and conducting barbecue seminars, and has written four books on the subject.

Paul says: “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, nowadays, people also grill food.

“Whichever method you choose, it’s just as easy to rustle up a simple fuss-free meal or a feast for family and friends.”

His compendium of recipes, 500 Barbecue Sizzlers, includes meat feasts like Beer-Marinated Peppered T-Bones and Hot Jamaican Jerk Chicken, as well as veggie choices like Creole-Style Stuffed Mushrooms and sweet treats such as Peaches with Blue Cheese and Honey.

We have selected a couple of Kirk’s recipes for you to try – Country-Style Pork with Southern Barbecue Sauce and Spicy Grilled Aubergine.