Imagine lounging by the poolside or in your backyard, and then picture yourself, your family and friends chatting happily, lounging in a deckchair and enjoying a BBQ. Sounds tempting?
Barbecues are ideal for relaxed and informal evenings as autumn approaches. They are easy to do and make for a delicious spread. Plus they are also fun as others usually join in the cooking. A good barbecue is successful if you are properly organised so keep everything handy. Things such as long-handles, oven gloves, oil, fish slice, kitchen paper, basting brush and, most importantly, a water spray to douse the flames. If all this and your serving plates, cutlery and ingredients are ready, be assured to have a great Barbecue party.
Preparing the barbecue
You need to ensure that the charcoal along with some solid fuel is set alight at least 45 minutes to an hour before the party as it takes time for the charcoal chips to heat. Try placing your hands above the heat, if you can’t stand it for more than a few seconds it is ready for use. Don’t forget to oil the tongs and level the coals prior to cooking.
Spike the BBQ
You can cook a huge variety of foods in a barbecue oven, and that makes it very interesting makes the BBQ cooking rather interesting. Remember to always put the item which takes longer to cook first on the grill.
Heat can be adjusted by moving the food away or near the hottest area. A favourite sauce recipe is to combine ketchup, sugar, vinegar, Worcestershire sauce and soy sauce in a bowl, which tastes delicious when poured over the meat or veggies. A good idea is to baste fruit with lime or orange juice as it caramelises the natural sugar and enhances the flavour.
Championship BBQ half chicken
INGREDIENTS
Chicken (half) roasted; Championship BBQ sauce: 120 ml; potatoes (cheddar mashed): 168 gms; onion rings (cajun): 3 each; Championship BBQ sauce: 45 ml, parsley: 1 tsp.
METHOD
Heat roasted chicken in microwave to a minimum internal temperature of 75° C.
Ladle top half of chicken with 60 ml BBQ sauce. Using metal tongs place chicken on grill, breast side down. Ladle 60 ml. Championship BBQ sauce on back side of chicken.
Mark chicken on both sides with grill marks. Do not burn.
Heat potatoes and microwave for 45-60 seconds to 75° C. Place potatoes on the plate and garnish with green onion. Place onion rings for 2 minutes. Place chicken breast side up at 6 minutes.
Place 45 ml ramekin of Championship BBQ sauce on the plate. Place the chicken on the plate. Garnish chicken with chopped parsley.
By Chef Ashutosh Jha, TGI Friday’s
Championship BBQ half chicken
INGREDIENTS
Chicken (half) roasted; Championship BBQ sauce: 120 ml; potatoes (cheddar mashed): 168 gms; onion rings (cajun): 3 each; Championship BBQ sauce: 45 ml, parsley: 1 tsp.
METHOD
Heat roasted chicken in microwave to a minimum internal temperature of 75° C.
Ladle top half of chicken with 60 ml BBQ sauce. Using metal tongs place chicken on grill, breast side down. Ladle 60 ml. Championship BBQ sauce on back side of chicken.
Mark chicken on both sides with grill marks. Do not burn.
Heat potatoes and microwave for 45-60 seconds to 75° C. Place potatoes on the plate and garnish with green onion. Place onion rings for 2 minutes. Place chicken breast side up at 6 minutes.
Place 45 ml ramekin of Championship BBQ sauce on the plate. Place the chicken on the plate. Garnish chicken with chopped parsley.
By Chef Ashutosh Jha, TGI Friday’s
Thai chicken satay
INGREDIENTS
Skewers: 4; chicken
breast supreme pieces: 6; Tamarind Paste: 1tsp; lemon grass: 40 gms; thai ginger: 20 gms; lemon leaves (kafir lime): 5; turmeric powder: 1/2 tsp.; curry powder: 1/2 tsp.; cumin powder: 1/2 tsp; salt: to taste; breakfast sugar: 1/2 tsp.
METHOD
Make a paste of all the ingredients & marinate the chicken for two hours.
Put the chicken and skewer.
BBQ for 5 minutes. Serve with the peanut sauce.
By Chef Sarkar-Wokamama, Gurgaon