There were some doubters. Some nay-sayers. But today, my friends, a victory for the small-time griller. Myself, Gemma and Rosie have achieved our 30-barbecue target, and all by September 11 (yes yes, I know it’s
September 25 October 2 – so sorry! – as you read this). For the last barbecue of the year, we invited round all of our local friends (I think about 15 people. And we have a small house). Being an evening, we were battling with the light (as well as the weather – see barbecue 29, earlier in the day). In fact, most of the actual cooking was done in the dark! But that’s what a camera with a flash is for, right?
Challenging! The dark was settling in by the time most of the cooking was in progress, but, this being a special barbecue, I had been using the grill since about 4pm. At that time, there was rather a lot of rain and cloud, leading to drastic measures (see right)! Nevertheless, not to be defeated, we persevered – how could we fall at the last hurdle? At least it was dry for the evening cooking, if a little cold.
Given the huge number of guests, we cooked rather a lot (and had rather little left over – my kind of barbecue). I introduced a new recipe (more on that soon), but decided to cook a few of the things that have been most popular over the past six months. (Six months? Bloody hell). We also went for an alternative cooking strategy – knowing that people like to eat as soon as they arrive, I started the barbecue with indirect coals (i.e., on the sides) at about 4pm. Once ready, I slow-roasted my amazing Dry Rubbed Pork Shoulder. A big (2kg) joint of meat like this needed a good three hours of roasting until perfectly done.
Once 7pm came around, I topped up the barbecue with more coal, and even filled a specially bought bucket barbecue just for Sam, our vegetarian (don’t let it be said that I don’t have a heart somewhere). Turns out that was much better than a disposable thing – money well spent.
Aaaanyway. On the menu for the evening were:
- a sort of cross between MattBurgers and American Stuffed Cheeseburgers, which were very popular, and very quickly demolished
- a number of other burgers we’ve had in the freezer and wanted to get rid of, including beef and jalapeño chilli burgers, pork, red pepper and coriander burgers and plain old beef burgers
- some good quality pork sausages and pork and apple sausages
- my awesome (and quite spicy) Steak Fajitas (which I should have made more of)
- some corn on the cob, and…
- what barbecue would be complete without my guacamole with nachos and sour cream?
That’s a lot of food, folks! Just about enough for fifteen people, when combined with Gemma‘s very delicious banoffee pie.
We went on long into the night. Much beer was consumed, hence the slightly blurred photos (also due to the low light – sheesh, the problems with barbecuing in Autumn)! As a final barbecue, it was a fitting tribute to what has been an enjoyable, and enlightening experience.
That’s Your Lot…
Well, that’s it. 30 barbecues done, as promised. 27 recipes uploaded, and some lovely comments from you, the readers, about both. Thanks so much for taking the time to read this blog – it makes having written it worthwhile when I receive a nice comment. I hope you’ve enjoyed reading as much as I’ve enjoyed writing.
Stay tuned for a special edition Bearded Barbecuer post sometime in the near future… and maybe we’ll be back with another challenge next year? Until then, see you on twitter!