BBQ season: Tips, tricks and recipes for summer

from Our Home Spring 2020

by McPherson Media Group

Flower power: A seasonal garden guide

Summer BARBECUING

Take it slow with a range of rubs

STORY: LIAM NASH

He who mans the grill holds the key “You no longer have to watch the to others’ happiness — quite the barbecue/smoker to maintain the responsibility indeed. fi re and temperature levels for long

A big part of becoming a supreme stretches of time, sometimes up to force with the spatula is keeping up to 10 hours. date with the innovations in the wild “You can create juicy succulent pulled and wonderful world of barbecuing lamb or pork whilst watching your and beyond. children play their weekend sport.”

Our Home chatted to Jason Bathman our low and slow barbecue/smokers, you are able to cook the perfect mouth-watering slow-cooked meats,” Jason said.

“The built in wi-fi function pairs up with an app on your phone so you can have full control of your smoker remotely. No more caveman cooking. from Barbeques Galore Shepparton SMOKE SHOW about some of the latest grilling trends It’s undeniable the US sits on the to keep on your radar. throne when it comes to manning the grill. RUBBING THE RIGHT WAY The uber-patriotic, star-spangled For seasoned barbecue buffs, hunting folk sure know to handle the heat, and down ways to stimulate the tastebuds is taking a page out of their recipe book a never-ending search. often pays off when searching for ideas

Jason said getting experimental with to invigorate meat and more. a range of rubs was a great way to According to Jason, all burgeoning take meat from mediocre to melt-in- home chefs should be on the lookout your-mouth. for events that promote the avant-garde

“To enhance your barbecue recipes style of smoking popularised by the US. there are a huge range of rubs and “The low and slow barbecue/smoker sauces,” he said. range has grown in Australia and

“The rubs are particularly important is still trending strongly thanks to a to use in the art of low and slow strong American infl uence, and various cooking. smoking trade shows that usually

“Some names of the rubs attract a feature during the summer months. laugh from our customers, such as ‘Rub “One to look up is ‘Meat Stock’.” some Butt’, ‘Holy Cow’, ‘Hard Core Carnivore’ and more.” WHAT WORKS BEST? Economy over effi ciency is a debate that shouldn’t extend to the kitchen. Supercharging a steak is best achieved by grilling over charcoal or wood; however, Jason said Barbeques Galore’s economic alternatives also worked a charm. APP-SOLUTELY BRILLIANT controlled cooking for these barbecues/ smokers, predominantly use charcoal Technology is everywhere, and the or wood pellets. realm of barbecuing is far from exempt. “The Traeger pellet grills, Kamado

Advancements in automation Joe and Masterbuilt gravity-fed have made for increasingly stress- charcoal grills make outdoor cooking a free preparation when taking to the breeze for time-poor families. tongs—a crucial factor whenever the “However, there are some great stomach begins a-rumbling. electric and gas smokers on the market

“With the incorporation of wi-fi into also.”

“For true depth of fl avour and

BUTTERFLIED LAMB LEG WITH ROASTED CAULIFLOWER AND ZESTY SALAD

Serves six Prep time: 15 minutes Cooking time: 40 minutes

INGREDIENTS 1.5kg butterfl ied lamb leg, scored 2 tbsp olive oil ½ bunch rosemary Salt and pepper to season ROASTED CAULIFLOWER 1 head caulifl ower 1 tsp paprika 1 tsp ground cumin ¼ cup olive oil ½ tsp garlic powder Sea salt and ground black pepper to season Grated parmesan and lemon wedges to serve TOMATO AND LEMON SALAD 2 medium lemons, pips removed, sliced, chargrilled 6 heirloom tomatoes, sliced ¼ bunch fl at leaf parsley, leaves picked ¼ bunch mint, leaves picked 1 pomegranate, seeds only ½ small red onion, fi nely sliced 100g salad leaves 2 tbsp olive oil 2 tbsp red wine vinegar Salt and pepper to season TAHINI YOGHURT DRESSING 125g plain Greek-style yoghurt ¼ cup tahini paste 1 tbsp garlic, crushed 1 tbsp ground cumin 1 tbsp lemon juice METHOD 1. Butterfl ied lamb leg: Pre-heat barbecue (hood down) to high heat. Remove lamb from the fridge 20 minutes before cooking.

Place oil in a bowl, add rosemary brush. Brush oil over lamb and season. 2. Reduce barbecue to medium.

Place lamb on hot grill plate, skin side down. Cook for 15 to 20 minutes on each side, hood down or until an internal doneness of 58°C. Drizzle with lemon juice.

Transfer lamb to a chopping board, cover loosely with foil and rest for 15 minutes. 3. Roasted caulifl ower: Preheat barbecue (hood down) high heat.

Combine oil, garlic, paprika, cumin and coriander in a bowl.

Blanch caulifl ower for 7 minutes, remove, and cool for 10 minutes.

Place caulifl ower on a baking tray head up. Baste with spice mixture and season. Place in the barbecue (hood down), roast for 1 to 1 ½ hours, basting throughout. Remove from barbecue, grate parmesan over caulifl ower and serve with lemon wedges. 4. Roasted lemon and tomato salad

Place all ingredients except oil and vinegar in a large bowl.

Combine oil and vinegar in a jug, season with salt and pepper.

Add dressing to bowl and toss gently. 5. Tahini dressing: combine all ingredients in a bowl, set to the side. 6. Slice the lamb across the grain, serve with chargrilled lemon, caulifl ower, tahini yoghurt and roasted lemon and tomato salad.

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