Lamb kebabs (big recipe inspiration there), half a burger and a mushroom.

Barbecue 20: At long last!

Deary me, it’s been a long time, hasn’t it readers? The weather in Birmingham has been frankly very un-summer-like for quite a while, and both Gemma and I have been busy enough that having a barbecue just hasn’t been practical.

But at last, we’ve done our 20th barbecue. This one was actually a week or so ago; I just haven’t had time to post it. It wasn’t a particularly fancy one – as usual, a spur-of-the-moment thing, but I was so taken with the mushrooms from the last barbecue that I tried a little twist on them. So anyway, onward!

Weather

Not bad! When we left the house it was cold and unpromising – luckily by the time we finished work it was hot and sunny enough to justify at least an attempt at a barbecue. Good times.

Food

Mainly stuff that we bought and stuck on the grill, I’m sorry to say! I amended my Garlic and Chilli Mushroom Burger recipe so that the butter on top of the mushrooms contained coriander, chilli, garlic and a little parsley, finely chopped. This again worked very well, and gave the mushrooms a little eastern twist.

Lamb kebabs (big recipe inspiration there), half a burger and a mushroom.
Other than that, we bought some sirloin steak – just simply salted, and 4 minutes per side on the barbecue for medium – and some lamb kebabs. This sort of kebab just had minced lamb and mint moulded over a skewer, which is of course quite traditional. Very delicious, too, so expect a similar recipe soon.

And of course, we had to have a burger. Just one, that we split between us. You know my feelings on barbecues without burgers.

Mmm, steak...

So that’s it for barbecue 20! Now how about you do some thinking for me? I’m always looking for new ideas, new barbecue themes, new recipe suggestions, and so on. Drop me a comment below if you think of anything, or if you tried anything you liked. Watching Diners, Drive-Ins and Dives last night I had some inspiration for a stuffed burger, so watch this space for that. See y’all soon, grillers :)

3 thoughts on “Barbecue 20: At long last!”

  1. Have you tried Stilton (or a different blue cheese) beef burgers? I’m a big fan, but have never tried barbecuing them – I usually mix the cheese in when making the burger, but I guess this could be fairly messy on a BBQ!

    Looking forward to your lamb kebab recipe. :)

    1. Ooh, stilton is a nice idea. Perhaps dolcelatte… the recipe I saw last night just used a piece of processed cheese in the middle. Sounds odd, looked lovely.

      I’ve never mixed cheese into the burger mix, but that could work quite well. Usually I just wrap some beef around the cheese, which gives it a melting middle. Anyway, yeah, better crack on with that lamb kebab recipe 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>