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October 21, 2005
The bleeding edge of barbecues
It's only an hour or so since Bleeding Edge arrived back home, and immediately we're faced with a tricky technology question. Does it take longer to cook a pork chop on a Weber kettle barbecue fitted with one of those gas conversion kits? Frankly, we prefer charcoal, but the spouse regards it as messy and time-consuming, so it was only a matter of time before we lost that particular argument.
The new kit seems to be working well, and fortunately we got one of those models with a thermometer in the handle, so we can see how quickly it heats up (very quickly indeed). So far, it seems to be doing a good job. We'll report later on the flavour.
Posted by cw at October 21, 2005 07:52 PM
Comments
Hmmm no more charcoal aroma running though the lamb chops. Just Natural Gaseous flavours. Hope the marinades are great. That was always me way out of overcooked BBQ's. "Its the charcoal I ended up with the cheap stuff again"
Posted by: Stephen at October 22, 2005 01:33 AM
You want a marinade recipe?
Try these, from Good Friends, Great Dinners, by Susan Costner:
Marinade for Lamb, Pork or chicken (for .5kg of meat):
1 1/2 cups soy sauce
1 tablespoon molasses
3/4 cup hot water
3/4 cup chunky peant butter, made fresh if possible
1 garlic clove, peeled
1/8 teaspoon crushed red pepper or to taste
Juice of 1 lemon
Combine in a food processor or blender, and process to a smooth paste.
Marinadxe for Beef, Pork or Chiken
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon minced fresh ginger
2 garlic cloves, peeled
2 tablespoons Thai fish sauce (I use Golden Child)
1/3 cup water
2 tablespoons peanut oil.
Combine in a food processor or electric blender until well blended
I use them for skewered meats, and marinate them for several hours (or overnight)
Posted by: cw at October 22, 2005 11:11 AM