Marinated chicken breasts cooking over flaming hot coals., originally uploaded by olympusjgreen.
Pleasant evenings of family get-together, outings, parties, and whatever celebration all over the world, tend themselves to barbecuing, not just a way of cooking but more of, a way of life.
There is a vast range of barbecues to choose from – everything from a ready to assemble throw it away at the end style to the “instant plug-in” and cook-out gas, electronic models, and even those home made “oil drum on legs”.
There are two cooking methods employed; direct and indirect methods of barbecuing meats and fish.
Basically, the direct method is used for fast cooking of foods directly over the coals, food which requires 25 minutes or less of cooking time, while, the indirect method is used for other ways of grilling.
Recipes for Direct and Indirect Methods:
Marinated Flank Steak (Direct Method)
4 pieces thick steaks
125 ml vegetable oil
3 tablespoons soy sauce
1 glass red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 garlic clove, minced
1. Mix marinade ingredients together in a shallow non-metal dish.
2. Place steak in and turn to coat evenly.
3. Marinate for at least 4 hours in refrigerator.
4. Remove steak from marinade and grill 5 minutes each side, so it is brown on the outside and rare in the center. Cut into diagonal strips and serve with salads and jacket potatoes.
Roast Rib of Beef (Indirect Method)
1. Season meat with salt and pepper.
2. Insert meat thermometer into thickest part of the roast so tip does not touch fat or bone.
3. Position roast, fat side up, on cooking grate directly over drip pan. This size of roast requires approximately 15 minutes per 500 grams to grill.
Kebabs cab be served as an appetizer, an accompaniment, an entrée or dessert. In addition to being versatile, kebabs are also time-saving, for they can be prepared well in advance and quick to cook.
Any combinations of foods which can go on a skewer are acceptable – try meat with fruits and vegetables or combine fish and meat or chicken, or pork.
Serve fruit kebabs drizzled with liqueur or maple syrup and serve with cream for something a little different. When preparing the meat, always marinate in advance.
Kebab cooking is economical as it requires less charcoal – one layer sparsely spaced should be sufficient, and will provide heat which is not too intense. (Note: Meat in skewers will cook more quickly if a space is left between each piece).
Suggestions for meats:
Lamb chunks, sausages, pork chunks, chicken or turkey chunks, chicken livers, steak.
Fish and Seafood:
Shrimps, scallops, flank, milkfish, oysters, lobster chunks, fish sticks halved
Cherry tomatoes, mushrooms, red and green pepper chunks, onions, artichoke hearts, zucchini slices, olives, sweet pickles
Pineapple chunks, banana chunks, maraschino cherries, lemon, lime, orange wedges, cantaloupe chunks, apricot halves, pears
Suggestion: Cook your own kebab
Invite guests, give them each a kebab skewer, and a selection of meats, fruits, and vegetables as above and ask them to assemble their own kebabs.
Always have plenty of salads and dips available to make the meal heartier and tastier.