BBQ - Marinades and Rubs

Enjoy the sunshine … cook up a storm outdoors!!

One of the greatest pluses of BBQ ing is that everyone can pitch in and its creates an atmosphere that so informal, relaxed and even Mediterranean.  

Marinating …

One of the main reasons is to tenderise the fibres especially in red meat or game which you can marinate for up to 3 days for wonderful flavours and tenderness – this works really well for cheaper cuts of meat..

Wines, vinegars & citrus juices are fantastic tenderisers.  

Besides tenderising marinating also gives the most amazing flavours..

Chicken, Pork & veal benefit from being marinated for 24 to a maximum of 48 hours after this their fibres tend to become A bit broken down.

Fish – you really only need to marinate  for 2-3 hours

Really easy Ideas for marinating…

Simple lemony honey marinade…

2 lemons juiced , 1 tsp honey, 1 tsp of whole grain mustard  pinch of paprika …. Fantastic with chicken.. brush over chicken breasts and leave to marinade in the fridge for a couple of hours.

Easy Peasy Asian

1 tbls Soy, 1 tsp Oyster Sauce, pinch of Chilli powder & ½ clove of Garlic chopped vvv finely… great with chicken or beef & delicious brushed over skewered veggies..

Love ....Yoghurt marinades

Natural Organic Yoghurt – great to have a tub handy in the fridge..

Lemon Pepper marinade - 1 cup yoghurt– clove of garlic chopped finely, juice of 1 lemons plus the zest , lots of black pepper 

Tandoori marinade  – 1 cup yoghurt, clove of garlic chopped finely, handful of chopped coriander, 1 tablespoon garam masala, juice of a lime  

Middle Eastern  marinade – 1 cup of yoghurt, garlic, 2 teasp of cumin, 1 handful fresh oregano.

Herb and spice rubs...

A dry mixture of salt, pepper, spices & herbs which adds flavour & texture to meat dishes … 

Meat rubs have gained popularity amongst the BBQ ing crew.. and are a fantastic simple way to add flavour to every day food..

Use with – Chops, Burgers, Chicken, Steaks etc.

We all have spices we do not use… Combining ingredients into Meat Spice Rubs is a great way of trying new flavours and using up your spices… as spices loose their flavour with time..

Try combinations!

1 tablespoon of Sea Salt & 1 tablespoon of Cracked black pepper with smaller quantities of another 3 spices – bring down the quantity of the stronger spices..

or Oriental..

1 tbls Seasalt & Cracked black pepper with 1 teaspoon of five spice & ¼ chilli powder

USE UP…

mustard seeds, five spice, cumin, coriander, chilli powders, seeds, curry powders, cayenne pepper, turmeric, ginger, nutmeg… Any combination of spices in your cupboard 

The great basic meat rub…

2 tbsps sea salt ½ tbsp of cayenne

2 tbsp brown sugar ¼ cayenne pepper

1 tbsp cumin

Combine and store in an airtight jar…  

Drizzle meat with a little oil, sprinkle meat rub a few pinches per portion.  30 mins before cooking..

Tropical chicken spice rub

2 tbsp ginger

2 tbsp sea salt

½ tbsp of brown sugar

1 tbsp of black pepper

1 clove of garlic finely chopped

Zest of fresh orange

Butterflied Indian spiced BBQ Lamb

2.5kg leb of lamb – butterflied (ask the butcher)

Ginger chopped 

4 cloves of garlic

1 tsp, cumin, coriander, turmeric& & paprika spices

juice of 1 lemon

4 tablespoons of natural yogurt

Whizz up all the marinade ingredients in a mini blender or mortar & pestle

Coat lamb in the marinade and leave for at least 4 hours or overnight..

Pop flesh down on a hot bbq for 25 mins, flip over for another 15 min.  This will produce a lamb that is pink in the centre … or leave it on for another 15 mins for more well done.

To serve leave the lamb to rest for 15 mins then carve into thick slices and scatter with coriander.

Serve with a Green Raita, which is a yoghurt chutney with fresh coriander leaves..

300ml natural yogurt

2 handfuls of coriander leaves chopped v finely

2 cloves of garlic chopped v finely

juice of 1 lemon

½ peeled cucumber chopped v finely

Combine and keep in the fridge until serving..