MyDish.co.uk

How many BBQs?

Question: Have any of you done better than me this year with BBQs? 'Summer' hasn't really shown up, so our BBQ has remained pretty much unused. How are you coping without the coals this year, or have you been battling on regardless?

Yes can you believe this weather? I have managed to do a couple of BBQs so far this summer, but last month before the rain set in. However, with the Weber or kettle BBQ (see http://www.dawsonsdepartmentstore.co.uk/bbqworld/products.asp?productname=OTS22&productheader=OTS22), which has a lid you can still get a good result even if the weather is a bit miserable by simply cooking with the indirect method i.e. using the BBQ lid creating an oven effect rather than a standard BBQ method. This way you still get the great smoky flavour to the meat.

We had a couple at the beginning of summer (pah!) but nothing compared to our normal amount. I'm really hoping we can have one over the bank holiday, but it's just started raining here, so won't get too excited. Booo :( Amy

Hey Kenny,<br> We have a kettle BBQ but since my last attempt, (flames everywhere!) I haven't tried cooking with the lid on. Do you have any tips? <br> Is it best for larger pieces of meat and very slow cooking at lower temp? I think I probably put the meat on too soon. Always my biggest BBQ error!<br> Thanks, Amy

COOKING USING THE INDIRECT METHOD ON THE WEBER Ok cooking by the indirect method is not the easiest thing till you get the hang of it. You need to build two small fires on the base sides of the Weber – in the area provided for this. Use about 25 of those oval bricketts (not the lump wood coals). Make sure the fires are well lit and that the coals go grey before you start cooking – takes about 20 to 30 mins. Large pieces of meat are best done in this way – see my BBQ lamb recipe. You can even roast a chicken like this. My dad used to do the Xmas Turkey on the Weber – granted though, this was in the warm Xmas weather in Cape Town, South Africa. Once you start cooking place the lid on the Weber and make sure you have both the base and top vents of the Weber fully open. Also don’t forget to place a drip tray under the griddle directly below the meat or things will get messy. Check the cooking progress every 45 mins or so. A medium sized leg of lamb should take about 90 to 120 mins. It is so worth it though as the meat really does come out beautifully and succulent - good luck - regards - Kenny.

Thanks for that info Kenny - I'm desperate to get out there and give your tips a try. Where oh where did summer go? My partner is from Zimbabwe and he's very used to enjoying a braai out in the hot sun with a couple of beers, he's given me the BBQ bug! Here's hoping we get a few sunny weekends soon. Thanks again. Amy