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Lets talk Barbecue
As a cook for a living the last thing I want to do on a glorious sunny day is find myself slaving over a hot barbecue.
I favour sitting on a deckchair with a large tequila.
If you must, then make a day of it. Lots of food perfectly cooked. Do it properly. Do it easily and above all do it safely.
You want your food to look brown and crispy, not cremated and raw in the middle.
So cheat and don,t tell anyone.
You really need 24 hours notice. Check the weather reports. Buy your stuff and make sure it is defrosted that morning. Don’t put anything frozen on the BBQ it will take longer to cook and as you can’t control the temperature, you can’t be sure its cooked all the way through.
* Sausages.
In the morning, put them in an oven proof dish, fill it with water and cover with foil. Bake in the oven for half an hour. Leave to cool, drain and put in the fridge until its BBQ time.
You have effectively boiled them. They will look raw but they will be safe. They wont take long to brown nicely on the BBQ and you know they will be cooked in the middle.
* Chicken wings and drumsticks.
The same as with the sausages. Cook them in the oven in the morning in water covered in foil. They will be cooked but not brown.
Brown and heat them on the BBQ.
* Burgers.
I would just give them 10 minutes in the oven in the morning. Just to give them a head start. Then they wont take so long and when the outside is BBQed the middle will be cooked.
* Jacket potatoes.
Everything on the BBQ is cooked on the grill on the top. The fire part is unused and is only there to create heat.
I’m thinking Jacket Potatoes, only they take ages.
Cook your potatoes uncovered in the oven for an hour in the morning. Uncovered will make the outside crispy. Once cooked and cool enough to handle. Wrap each one in foil. This will protect them from whatever you set fire too and conceal the fact that there already cooked.
Lob them into the fire when you start BBQing They should be hot by the time everything else is ready.
* Add some trimmings
A foil container with a little oil in the bottom will act as a frying pan.
Add a couple of sliced onions to the foil. It can sit on the corner of the BBQ frying away to itself while your turning sausages and burgers.
Fried onions on your burgers and hot dogs, yummy.
After the last flip of the burger add a square of cheese on the top so it melts a little before you put it in the bun.
Some green salad in a bowl and maybe some coleslaw in another will add a bit of depth and colour to what is otherwise meat and bread.
* The finishing touches.
You will also need;
Lots of friends and family
Lots of drinks
More sunshine than you can stuff up your tank top.
* One last tip.
If your running the BBQ, rope someone else into serving drinks, finding deckchairs etc. You can’t do everything. Its your day off too.
Enjoy.
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Lets make pies.
You will need:
* A bag of free flow mince.
Beef or lamb works best. The free flow collapses better when it cooks, and being free flow you don’t have to use it all. The more you use, the bigger the pies or the more pies you can make. My advice, use the lot, cook it all in one go then you don’t have to do it again for a couple of months or until you run out of pies.
* Lots of peeled and chopped onions.
Onions are cheep, they will bulk it out. The longer you fry them the sweeter they go.
* Peeled and chopped potatoes.
Again a cheep filler. If you prefer your meat and potato pie more meaty then use less potatoes. if you need to stretch it then use more.
* Chopped Veg.
Use what you like. Use what you’ve got. Use whats on special offer. The more veg, the further it goes, the cheaper it gets and the healthier it is. Win win.
* Gravy mix
What can I say. Get some. Its not just for making gravy. its a good meaty thickener.
* Pastry.
The days of making my own pastry are well and truly over. I don’t have the time, the energy or the inclination. The ready roll stuff is just too easy. Just plonk some on top is the quickest way. You don’t have to grease a dish or get covered in flour. Short crust or puff pastry, it doesn’t matter.
That’s it. Nothing else.
Watch the video. I’ll show you how to do it.
youtube
4 Meals done and in the freezer, that you cooked yourself. No expensive convenience food. You can scale up or down depending on how many people you are feeding.
The main limitation is the size of your oven dish. With savoury mince there are no limitations. Its just cheep, easy, comfort food.
We like cheep and easy.
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Ha sorted it.
Cook lots of meals with the same ingredients.
At the same time when you have time.
All quick.
All cheep.
Nothing weird
All going in the freezer.
Come dinnertime your just heating stuff up.
That’s got to be better hasn’t it.
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I’ll show you how when I can figure out how this site works. Cooking I can do. Tech I’m not so good with.
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Intro
No matter what happens during the rest of the day. You still have to go home and make the dinner.
Do you really want to do that after a nice day.
Do you really want to do that after a bad day.
No neither do I. Lets not.
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