The Mudcat Café TM
Thread #165215   Message #4002688
Posted By: Steve Shaw
30-Jul-19 - 12:06 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
Gas is a lot cheaper than charcoal and I haven't noticed any lack of flavour. My barbie is a somewhat ancient Weber Q220 job with a lid. Using the best quality ingredients is the way to go. Buy the best butcher's sausages and never buy burgers from a shop. I buy top-quality minced steak from an online Scottish butcher (Donald Russell, Brits) and a pound of that makes four superb, beefy-flavoured burgers that cook quickly. No onion, no mustard, no seasoning, no nothing. Just open the pack and gently form four burgers. I make a big dint in the middle so that they're shaped like a huge red blood cell. I baste them on the grill with something oily and spicy, but that's it. I want to taste beef. I don't baste the sausages at all. Other good things to barbecue are cobs of sweetcorn and halloumi cheese cut into large slices. I use a griddle plate for delicate stuff such as fish (mackerel fillets are really good, with a garlicky and herby marinade of olive oil and lemon juice), best cooked with the lid down. Any fish with skin on. John Dory is brilliant. Tuna steaks aren't the easiest things to get just right. Albacore/yellowfin is much nicer than skipjack, which I find a bit coarse. Swordfish cooks well, if you like its flavour. I found last week that cherry tomatoes on a skewer are lovely and they don't take long. Peppers are good but they take much longer. I don't barbecue chicken very often. Strong barbie flavours override the delicate flavour of the chicken for me, and breast meat dries out way too fast.