Traditional Barbecue Recipes

In cookery terms there's nothing quite like a barbecue. It's a
combination of the cooking method and the atmosphere that makes
barbecuing into something special. After all there's nothing quite
like eating outdoors, especially if you have company and the smell of
cooking foods pervades the air.Barbecuing must also represent one of
the oldest methods of cookery. After all, to barbecue meats and many
starchy roots or tubers all you need to do is to put them directly on
the fire. It may not be elegant, but it's undoubtedly how humans first
learnt to cook. Later, meat was probably cut up and speared on sticks
which were then placed on the fire.However, it was only with the
advent of metals that grilling as we know it evolved. After all, when
you have metal you can place a grid over the fire and the place the
foods to be cooked on this grill. The barbecue was born!Of course, the
most well known barbecue recipe is for the kebab and the recipe below
is for a classic Turkish shish kebab, the traditional home of the
dish:Turkish Shish kebabingredients:500g lamb, cut into 4cm cubesfor
the Marinade:50ml milk3 tbsp extra-vrigin olive oil1 small onion,
gratedSalt and black pepper, to taste3 tomatoes, halved3 Cubanelle (or
Anaheim) pepers, halved and de-seeded1 onion, peeled and cut into 8
wedgesmethod:Combine all the marinade ingredients in a bowl and whisk
to combine thoroughly. Lay the lamb pieces in a shallow dish and pour
the marinade over the top. Turn the lamb to ensure even coating then
cover and set aside in the refrigerator to marinate for at least 1
hour. In the meantime soak your skewers in a bowl of water to prevent
them from burning whilst cooking.When the lamb has marinated to your
liking thread the cubes onto the skewer (two skewers, typically, equal
a single portion) then place the skewers on your pre-heated barbecue
along with the tomato halves, pepper halves and onion wedges. Turn the
skewers at regular intervals to ensure even cooking and cook for about
10 to 12 minutes (turn the vegetables half way through as well).Serve
on a bed of rice, garnished with the vegetables.The other classic
recipe is for barbecued baby black ribs and the following recipe comes
from Britain.Barbecued Back ribsingredients:2 baby back ribs cut in
half300ml tomato ketchup3cm length ginger, grated200ml soy sauce2 tsp
rosemary, finely chopped2 tsp ground star anise5 tbsp runny honey4
garlic cloves, grated5 tbsp dry sherry (or sake)Whisk together the
barbecue sauce ingredients in a bowl then pour over the ribs and lave
in the refrigerator to marinate over night. Place the ribs in a
saucepan, add the marinade then add just enough water to cover the
ribs. Bring to a boil then reduce to a simmer and cook for 1 hour,
covered.When the hour is up transfer the ribs to a hot barbecue and
cook. Meanwhile reduce the sauce in a wok and every 2 minutes or so
brush the ribs with the reduced barbecue sauce. Continue cooking until
the ribs are nicely caramelized and completely covered in the barbecue
sauce.