Not much to tell here, folks! Barbecue 16 was really just a casual “got home from work and felt like it” thing. We had a few things in the freezer to use up, and a bit of salad to go with it. They don’t all have to be themed and exciting, you know 😉
Like I said, there wasn’t anything special in this barbecue. We had some rather nice beef and herb (the herbs being coriander, oregano and thyme) burgers from Sainsbury’s, and some chicken breasts, with a couple of sausages we needed to use up. We’ve gone back to using briquettes as opposed to lumpwood, which really works very badly with the Charcoal Chimney. Equates to about £2.50 for two barbecues, which can’t be sniffed at.
Anyway. I didn’t mess with the food much, but I made a dry rub for the chicken with a teaspoon each of cayenne pepper and tandoori curry powder (cheating, sorry), and half a teaspoon each of powdered ginger and dried garlic. Again, these last two are often seen as cheat ingredients. But when you don’t want something that needs chopping/grating, or you want something that will stick well to wet food, they’re great. The spice rub was left on the chicken for 20 minutes or so, and really permeated the meat.