All up in your grill; Bangers, burgers, ribs, chops and tempting sides - welcome to 10 pages of recipes and tips for barbecue heaven.
SMOKED BEEF SHORT RIBS WITH NAM PRIK PLA
Punchy Thai sweetness brings out all that is brilliant about slow-cooked beef
6 beef short ribs
500ml chicken stock
2 handfuls woodchips
60ml sweet chilli sauce
FOR THE SPICE PUREE
2 garlic cloves
5 red shallots
2 tbsp palm sugar
1 lemongrass stem, white part only, chopped
1 long dried chilli
100ml fish sauce
FOR THE NAM PRIK PLA DIPPING SAUCE
100ml fish sauce
100ml lime juice
3 bird's eye chillies (more if you like heat)
3 red shallots, finely diced
1 tbsp palm sugar
2 garlic cloves, sliced
Combine these ingredients and enjoy straight away, so the flavours are fresh and the shallots are crunchy.
TIP: Woodchips give barbecued meat a smoky flavour, and you can buy them wherever you find coal or barbecues. If your barbecue is gas, you'll need a smoker box to sit on the grill, which you could buy, or use an old baked bean tin: wash it out, punch holes in the lid, then put the chips inside and replace the lid
1 Prepare your barbecue for indirect cooking over a low heat.
2 Blitz all the spice puree ingredients in a blender, then rub it all over the beef ribs and place them in a deep baking tray. Pour over the stock and cover tightly with foil.
3 Place the tray on the barbecue, away from the heat. Close the hood on your barbecue and cook for 2 hours, until the ribs are tender. If your barbecue does not have a hood, you can cook the ribs on a low heat in the oven and finish them on the barbecue just prior to serving.
4 Meanwhile, soak the woodchips for 1 hour in some water.
5 Once the ribs are cooked, remove them from the baking tray, reserving the cooking liquid, and place them on the barbecue resting rack.
6 Turn up the heat of the barbecue by igniting the centre burners. Combine the sweet chilli sauce with some reserved cooking liquid, then use this to glaze the ribs.
7 Add half the soaked woodchips to the grill plate so they start to smoke. Close the hood of the barbecue. Smoke and roast the ribs so they caramelise - around 10 mins.
8 Glaze the ribs again and add the remaining woodchips to the grill plate. Close the hood again. When nicely smoked and glazed, about 10 minutes, transfer the ribs to a dish.
9 Shred the meat off the bones, and serve it with the nam prik pla sauce.
COOL CORIANDER AND GINGER LAMB CHOPS
An Aussie recipe with an Asian fusion edge
50g ginger, grated
1 ripe papaya, peeled and roughly chopped
50ml extra virgin olive oil
30g bunch of fresh coriander, finely chopped
2 or 3 hot green chillies, deseeded and finely chopped
100ml thick plain yoghurt
6 best-end lamb chops (bone in)
30g unsalted butter, melted
1 Blitz the ginger, papaya, oil and coriander in a liquidiser, then mix in the chillies and yoghurt.
2 Remove the fat and meat from the top 2in of chop and flatten out the meat, removing any extra fat.
3 Coat the chops with the marinade and refrigerate in a sealed bag for at least 4 hours.
4 Sear the meat on a high heat, then grill for 10 mins on a medium heat, then a further 5 minutes on low. Keep turning to prevent burning, and baste with melted butter.
5 Season with salt and pepper, and leave to rest for a few minutes before serving.
Chops recipe from Gastro Alfresco, who is on a crusade to get the UK outside. Along with nine brands, chefs are transforming supermarket car parks into Mediterranean metropolises, serving summer food & drink samples. The RoadShows are travelling across the country until 14 August. See Gastro-alfresco.co
Ribs recipe from The BBQ Companion: Barbecue Recipes from Around the World, by Ben O'Donoghue, (PS18.99, Hardie Grant). Image: Billy Law.
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|Publication:||Sunday Mirror (London, England)|
|Date:||Jul 26, 2015|
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