What is your favourite barbecued food?
Mine is sliced aubergine tossed in a very basic marinade.
Of course, I do love a bbq good burger and a great steak too, and mushrooms stuffed with herb and garlic butter!
In the photo: vegan bbq skewers done in a very simple marinade.
Roughly chop about 5 cloves of garlic and a fresh cayenne pepper, a couple sprigs of thyme and rosemary and add them to about 100ml of olive oil and heat on a very low flame for about 15mins and let the flavours infuse for at least a couple of days - preferably a couple weeks.
Generously drizzle this oil over the veggies and add coarse salt, some freshly ground pepper, and some powdered cayenne pepper and finish it off with a @dashoflime_
Let it rest for about 20 mins, skewer them, and fire them up on the bbq!
This marinade can be used for lean meats as well! Fatty meats tend to cook best in their own fat - so, I usually just season them just before I put them up on the bbq.
When cooking on a bbq, don't marinate the veggies or the meat for too long because the salt tends to draw out moisture, which causes the meats and veggies to cook unevenly and char easily.
To add another dimension to your barbecue, try smoking the veggies or meat with dry sprigs of different combinations of rosemary, sage, thyme, and parsley for a couple minutes before taking them off the bbq.
Cooking out in the open, under the sky, over searing hot coal or wood appeals to me like few other things in life. Perhaps it is an instinct that is carried forward from the primitive men cooking food outside their caves or maybe it is just a pleasant change in the routine. But the taste of the food cooked over coals and especially over wood is difficult to match inside the kitchen, what do you think?
🥩Steak Time 🥩⠀
Heute gab es wieder mal ein schönes US Nackensteak 😍⠀
Es war zwar ein, zwei Minuten zu lange auf dem Grill, aber trotz dessen hat es super geschmeckt 🤤⠀
Der perfekte Gargrad kann nunmal nicht immer getroffen werden 😉⠀
🌿 by @spiceworld.at ⠀