I have not cooked a thing all weekend. It has been surprisingly lovely. We packed our bags and headed out to Somerset Dam for our church camp where all the cooking was done for us. The highlight for me was when two men, armed with some tongs, lit up the BBQ and shared some of their tips to make a BBQ meal just that little bit more special.
The food was so tasty and it has inspired me to plan for Fathers Day and put something special on the BBQ for lunch. Wayne and Chris, the BBQ masters, shared a few recipes with everyone and kindly allowed me to share them here. I will want to be referring back to these tips and recipes many times over I’m sure.
One of the first things Wayne talked about was finishing off the onions. He added a sprinkle of brown sugar and a splash of balsamic vinegar. The onions were so sweet and caramelised.
Zucchinis were halved length ways and then grilled. I can’t recall what happened to them after that as I was no doubt distracted chasing a toddler. But I did taste them and they were sublime.
Sweet potato was peeled, cut into chunks, steamed, and finished off on the barbie. Corn was turned over the high heat still in the husk. Other corn had the husks removed and the cob was cut into a few pieces then put directly onto the barbie and turned from time to time until cooked. Then it was plunged into some melted, flavoured butter and popped back onto the hot plate for a minute or so. Delicious.
By memory I think Wayne melted about 30g of butter then added lime zest, garlic and finely chopped chilli.
The highlight was a flavoursome red wine jus that was poured over some beautifully cooked steak.
red wine jus
(from Wayne and Chris)
500ml stock (preferably homemade)
250ml red wine
2 shallots (eschallots) peeled and halved
2 cloves garlic, crushed
1 sprig rosemary
1 bay leaf
1 tablespoon butter
Place all the ingredients, except the stock, in a saucepan over a low flame and reduce by half. (You can make a little pen mark on the outside of the pan so you know when it is halfway)
Add the stock and reduce that amount by half again.
Strain, portion and freeze to use as required for your next dinner party. A little more than a tablespoon is all that is needed per serve of beef, lamb etc so you should have enough here for a few dinner parties.
Wayne and Chris sliced up the beef steak and drizzle only a tablespoon of the jus over. It was the perfect amount.
The final recipe is what I might attempt for Fathers Day. I love to cook and have been cooking for many, many years but I have never cooked pork. But Joel has a thing for spare ribs so I might just give this recipe a go. I didn’t taste the spare ribs that Wayne and Chris made but I did taste some of the chicken which was dunked in the same sauce. It was so tasty I’m prepared to attempt cooking pork.
chinese bbq pork spare ribs
(from Wayne and Chris)
6 tablespoons hoisin sauce
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons sake (optional)
2 teaspoons rice vinegar
2 teaspoons lemon juice
2 teaspoons grated fresh ginger
1 teaspoon grated fresh garlic
1/2 teaspoon Chinese five-spice powder
1 kg pork spare ribs
Cook the spare ribs on a hot BBQ until just cooked (15-20 minutes) turning regularly. Combine the remaining ingredients in a large bowl to form the marinade. Take the ribs, one by one, off the barbie and dunk them in the marinade and return to the barbie for a minute or so. Then repeat with another dunk and another quick turn on the BBQ. Place them on a big platter and watch them get gobbled up.
I love this photo of the BBQ masters, Wayne and his son Chris. They had just finished all the cooking and are standing back surveying the results. Everyone was so happy with their culinary efforts.