Barbecue 22: August 16

Barbecues 22 and 23 were very spur-of-the-moment (when you’re going for 30 barbecues by October, it’s hard to plan these things, given the British weather). After a rainy week, we cracked out the Weber on two consecutive evenings.


See the image on the right, which I’m rather pleased with. A bit of HDR gives the tree a rather ethereal look. Anyway, it was warm and sunny. Perfect!


Before the whole impromptu hey-let’s-have-a-barbecue thing, we were just having grilled salmon with a bit of salad. But you wouldn’t think much of that, would you? We grabbed a couple of lamb, spinach and sundried tomato burgers from the supermarket (they were awesome. I think I’ll nick that one), and I went for an Asian-style spicy salmon coating. For me, a light sprinkle of olive oil, followed by half a teaspoon each of cayenne pepper, cumin, ground coriander, and garlic granules; a sprinkle of salt and pepper. Gem isn’t a big fan of spice, so I omitted the cayenne and cumin for her.

What really added the flavour was some loosely chopped coriander leaves on the top of each salmon steak. I cooked them in my usual fashion on oiled foil, and they were <insert superlative here> really quite nice.

Barbecue 22: done *slaps hand, Ramsay-style*.

Barbecue 12 – May 26th (I think?), and an honorary 12.5th

I’m afraid it’s been a while since my last post. Not only that, but it’s been a while since this barbecue too – so much so that I don’t remember exactly when it was. Good job I have pictorial evidence, eh? We used up the rest of our first bag of proper briquettes for this in the chimney (still awesome).



Warm and sunny, at the end of a long day. I note that I’ve yet to barbecue in heavy rain yet…

Salmon and Chicken with Peri-Peri rub


Quite low in volume! Plenty of salad and my very tasty couscous (recipe available upon request ;), but you’re not here for the low-fat stuff, are you? The food we actually cooked was pretty simple – some salmon steaks, rubbed with oil and cooked as usual, and some chicken legs. I used up the rest of the peri-peri rub I’d acquired (I’ve resolved to come up with a recipe for that, too), and we were done. You don’t need me to tell you it was nice.

That rub really goes with anything...

Honorary Barbecue 12.5

While I was away over the past weekend, Gem held a barbecue for the family in my absence. I was tempted to count it… but I’m not sure if she took pictures. If so, I’ll try to acquire them :)

Barbecue Nine: May 17

Well, we’re drifting closer towards a third of the way to our target of 30 barbecues this year. As I write this, it’s my birthday (hooray!) and I received (amongst many other things) a Weber barbecuing cookbook, and a charcoal chimney (more on that soon). This particular barbecue was a couple of days ago, and took the form of “whatever is left in the kitchen plus some salmon and steak” 😉


Mmm, sun.

Glorious! Hot day, cooling down slightly, with lashings of sunshine.


Fairly simple fare, with a few added extras. We’re trying to cut back on carbs, but you can’t have a burger without a bun, can you?

Anyway, we had a couple of lamb and mint burgers going spare, and a bit of left over chicken in the fridge. Couple those with some salmon steaks from the freezer, and a lil’ piece of steak, and now you’re talking. (Now I mention it, that sounds like a lot of meat. Oh well, we went for a long walk afterwards. And had salad with it. That balances out, right?)

Burgers, chicken, steak and salmon? Are you nuts?

I decided to experiment a little with the steak. The Argentinians (food geniuses that they are) came up with Chimichurri Sauce eons ago. It’s a sharp, slightly spicy parsley-based sauce which cuts through the richness of meat like rump steak, and through the oiliness of fish like salmon or mackerel. It needs to be prepared well in advance (about a day before), and left to mingle in the fridge. I served the meat with the sauce on top of it. Yum.