The Backyard BBQ Bible

Oscar Smith

Description

Get more from your BBQ with this comprehensive, straightforwardand delicious collection of recipes.
This book is your guide to getting the absolute best out of yourbarbecue–whether it’s a modest charcoal bucket or a gas-burningbeast with all of the bells and whistles, we’ve got the best recipes toplease a crowd. And... for those non-meat eaters (scandalous!), there’s even a (delicious and generous) handful of vegetarian optionstoo–as well as chapters on chicken, beef, lamb, pork and seafood,not forgetting a great selection of desserts that work on the barbecue.

Sujets

• Cuisine
• Cuisine par méthode
• Cooking Methods
• Parrillada
• Grilling
• Cooking
• BBQ
• Barbecue

Informations

• Publié par: Smith Street Books
• Date de parution: 02 mars 2023
• Nombre de lectures: 0
• EAN13: 9781922754967
• Langue: English
• Poids de l'ouvrage: 7 Mo

Extrait

the backy ar d

OSCAR SMITH 100+ recipes for t he great outdoors
the backy ar d
contents
INTRO page 8 Chicken page 16 Pork page 38 Seafood page 62 Lamb page 80 Beef page 96 VegGIE page 112 Sides & Salads page 132 Desserts page 168 INDEX page 184

intro This book is yo ur guide to getting the absolut e best out of your barbecue – wheth er it’s a modest charc oal bucket or a gas -burning bea st with all of the bell s and whistles – we’ve g ot the best reci pes to plea se a crowd. Here yo u’ll find more than a 100 reci pes designed fo r cooking in the gr eat outdoo rs. W e’ ve cove red all the important barbecuin g food gro ups – chicken, beef , lamb, po rk, fish and s eafood, as well as options fo r vegetarian ma ins. But what’s a steak or a b arbecued leg of lam b without something deliciou s to go with it? So , in thi s book you’ll als o find a huge selection of sal ads and side s to go with your me aty (or n on-meaty) mains. W e haven’t forgotten d essert either – yo u’ll also find sweet recipes tha t work a trea t on the barbecue . So fire-up and ge t cooking!
INTRO 9 INTRO 9 LONG-HAND LED META L TONGS You r most important tool. An y metal tongs will do , but it’s best to av oid light-w eight alum inium ones a s they w ill bend out of sh ape and ten d to hea t up more ea sily. GRILL BRUSH For cleaning . Yo u want a brus h with stiff me tal bristl es. If you h ave a hotplate look f or a brush that has a scraper attached to it a s well. METAL SP ATUL A Essential f or turning b urgers and delicate fish . MEAT THERM OMETER The secret to perf ectly- cooked me at. There are plenty of different t ypes av ailable at prices to suit an y budget, but for ba rbecuing , I’d definitely recomm end a digital thermometer a s they g ive y ou an in stant rea d. BASTING BRUSH For adding all- important fla vour during cooking . Brushes with silicone bri stles ar e much ea sier to clea n than the traditional -style on es, and a long handle is prefera ble to   keep yo ur hands from the he at. METAL SKE WERS They’re reusable, they don’ t burn and they don’ t require soaking. Stainless steel is   best, an d ensure the ske wer is slight ly ov al or square, as it grips the food better . Just   r emember th at they do get hot! PIZZA STONE Once you make a pi zza in yo ur barbecue , you’l l never go back. A piz za stone w orks especia lly well in a kettle-s haped co oker as the domed top reflects the heat perfectl y. FISH BASKET Two wire frames co nnected by a hin ge on one side tha t can be closed ov er foo d and then turne d and mov ed easily usin g the han dles. Brilliant f or cookin g whole fis h. SMOKER BOX A great wa y to get th at smoky-fla voured goodness ev en when cooking with gas. A simple cas t-iron or stainless-steel bo x that yo u fill with   soaked woodchips and place   on to p of the barbecu e. (It’s also simp le to create a smoke box using foil. )
Equipment Here are some of the essential – a nd not-s o essential (but definitel y h andy to h av e) – bits a nd pieces for getting the most out of yo ur barbecue.
10 INTRO
Choosing
the
RIGHT BBQ There are two main camps when it comes to outdoor Barbecuing: gas or char coal. Bot h hav e their benefits and draw backs, so it’s import ant to kn ow whi ch will best suit your requirements. CHARCOAL There is ju st no subs titute for the distincti ve sm oky flavour you get f rom cooking on charcoa l. Charco al barbecues can also rea ch higher temp eratures than gas barbec ues, allowin g for dir ect, seari ng heat for perfectl y-charred steaks t hat stay rare in the middle . That said, char coal is m essy to hand le, it require s much more fore thought and lighting time (y ou’ll n eed to light your cha rcoal 30–4 5   minutes befor ehand) and charcoal is more exp ensive and less commo nly-av ailable than gas canist ers (especia lly if yo u’re using good-quality hardwood cha rcoal). B ut if con veni ence is no t your main priority , then charc oal barbe cuing is an extremely rewarding way t o go. GAS Quick, clean and easy, the conv enience of a gas ba rbecue is hard to beat. A ga s barbecue lights instantl y with no other materia ls requir ed (as lon g as yo ur gas bot tle is full) and usual ly only take s about 10 minutes to h eat. Gas barbecues al so hold the ir temperatures mo re stead ily and are ea sy to clean . Some say cooking on ga s is a less ‘authenti c’ experience , but if y ou appr eciate the ease of getting home from work, lighting up y our bar becue and having dinner cooke d in 15 minutes with no fuss, then a gas barbe cue is a fanta stic option. SIZE It’s important to cons ider you r requireme nts and avail able spac e when buyi ng a barbecu e. There’ s n o sense buying an eight-burner behe moth if yo u’ve on ly got a small ba lcony to put it on, wher eas if y ou’re likely to be regularl y cooking fo r crowds (and hav e the s pace) you probably wa nt to consider som ething on the larger sca le. HOOD It’s absolutel y worthwhi le getting a barbec ue with a hood or lid. It ma kes for a much more v ersatile piec e of equipment, a llowing yo u to cook low an d slow, roast vegetable s or larger piece s of meat, an d even hot-smoke fish or ri bs. DURABILITY This doesn’t (a lways) m ean yo u have to spend a fo rtune, but, especia lly if yo ur barbecu e is not going to liv e undercove r, m ake sure it’s made from d urable materia ls. Get your self a cov er if th e barbecue is likely to ge t wet when it rains. EXTRAS If you’r e willing to p ay fo r them, there ’s a cornucopia of additional f eatures and add-ons ava ilable to the outdoor cook. Some a re gimmicks, bu t a few legitim ately useful extras yo u might look out f or are: • A rotisserie: wonderful fo r slow, even cooking , especially w hole chickens or a boneless leg of lam b. • War ming racks: useful if yo u’re cook ing for a crowd or if you’re barbecuing a variet y of mea ts or vegetab les with differe nt cooking time s. • A light : speaks for itself , real ly. Who hasn ’t had to pull out the ir phone torc h to check if the sa usages are done? • An internal thermometer: great if y ou’re p lanning on roasting o r cooking at low tem peratures. • A wok burner: definitely something to consider if y ou don’t hav e a gas stove top in you r kitchen.
INTRO 11
Looking
after
YOUR BBQ There’s no sense in spending good money on y our barbecue t o not ke ep it in the best condit ion y ou can. It doesn’t tak e much time or e ffort t o keep it in grea t shape for the years of cooking to come. TIPS FOR CLEANING • C lean your barbecue after e very u se: barbecues are much ea sier to clean w hen warm, s o, once you’re done eatin g, turn the hea t back on fo r a few minute s. Tur n the burne rs off and giv e the h otplate and grill a good scrape with a meta l brush to di slodge an y food or   greas e. If   there ’s an excess of greas e, use pap er towel or newspap er to soak it up . • A voi d harsh chemicals: after all – yo ur food i s going on there! E dible a cids like l emon juice and vinegar are grea t for cutt ing grea se. Fil l a spray bottle with a 1:1 mixture of wa ter and white vineg ar and keep it handy for cleaning . • D on’t forget the outsi de of the barbecue: absorbent wipes (s uch as BBQ wip es) are han dy to keep the outside of the ba rbecue looking as good as the ins ide. Remember – loo king after yo ur barbecue n ow will reward yo u with many more ye ars of cookin g. MAINTENANCE • D o a deep-clean: every month or two, take the g rates and/ o r hotplate ou t, soak in ho t soapy w ater and gi ve everyt hing a good scrub . Y ou should w ear dish washing gloves when doing thi s as it will al low you to use hotter water, which help s to cut throu gh greas e. • R outi nely check f or gas le aks: with the gas turned on, run a little so apy wat er along th e gas lin e and connections . If the wat er bubbles, the re’s a leak, an d you   need to either ti ghten the conne ction or replac e the   line. • K eep it cove red: it’s well worth getting a c over, especially if your barbecue is exposed to the   ele ments, including excessiv e sunsh ine and rain. • R epla ce the fat absorber pellets regularly: if you have a drip tra y, line it with al uminium foil and fi ll it with fat absorber pellets (y ou’ll fi nd these at s pecialis t barbecue store s). These co llect the fat drip pings fro m the barbecue plates, reduce odour and pre vent fat fires from occurin g.
12 INTRO
How to tel l
WHEN YOUR

MEAT IS
COOKED The best way t o ensure perfectl y-c ooked mea t ev ery time is to use a mea t th ermometer. If you’ re resting meat before serv ing (which is definitel y r ecommended) , remember that the internal tempera tur e will rise during tha t ti me, so remove the mea t f rom the hea t a little bit before it reac hes y our desir ed tempera tur e. CHICKEN Chicken needs to be completely c ooked throu gh and never e aten rare . Chicken is cooked whe n the internal temperature re aches 75 °C. When cooking a whole bird, a meat the rmometer sh ould be ins erted into the thickest part of the thigh. If y ou don’ t have a meat th ermometer , pierce the same part of th e thigh with a sh arp knife – if the juices run cle ar then th e chicken is cooked. If they’re pink or red the n the chicken ne eds to be cooked a litt le longer . PORK For many ye ars, pork ha d to be ov ercooked to be deemed safe for consumpti on, but   stricter he alth reg ulations o ver the past fe w decades m eans pork can now be enj oyed at its best: mediu m, still with a little bl ush of pink in the middle. Po rk is mediu m when the intern al temperatu re is at 71°C. LAMB Lamb can be e aten rare , especia lly lean c uts like backstrap or tenderloin, but i s generall y at its best somewhere bet ween medium-rar e and mediu m (45–55 °C). BEEF As beef is perfe ctly deliciou s eaten ra w, i deal intern al temperature is entirely up to   persona l prefer ence (and your desi red outcom e). F or best results y ou shoul dn’t go   much abov e 60°C as the mea t will start to dry out.
IN