Hot off the heels of our June 23 barbecue, we cooked for Gem’s mum and sister this time. I even made some new beef burgers (I know, you’re excited)!
The usual gorgeous sunshine. Ah, the perils of barbecuing in summer. But wait – in Barbecue 18, there’s rain!
Enough to feed a small army! But no complaints. We bought some lamb loin steaks from our usual orange-branded-supermarket-where-life-tastes-better, along with some chicken legs and thighs. The lamb can be cooked straight away on the barbecue, and took about six minutes per side for medium rare. Chicken with bones in, however, is a pain on the barbecue, as I’ve mentioned before. I’m willing to bet at least one person reading this has felt the ill-effects of undercooked chicken as a result. So, I’m always careful to precook chicken – I give it about 20-25 minutes at 180 degrees celsius in the oven. This is enough to colour it well, and cook it almost completely. Then it goes on the barbecue for about 8 minutes, turning once – that way, you get the charred meat and smoky flavour (nice), but you lose the salmonella (always good).
And of course, I couldn’t do a barbecue for other people without making some effort. So I came up with Italian Melting Mozzarella Burgers (hardly a genius flash of inspiration, but they tasted bostin’), which were very popular.
We rounded this off with our trademark cous-cous, guacamole (goes great with chicken) and salad. All in all, a really nice afternoon!