BBQ anyone ? or were they selective ?

The summer holidays are upon us, balmy nights and hopefully an abundance of BBQ`s to look forward to !.

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I have spent several months researching the latest models, as my old one has gone up in smoke ! so time for a replacement.

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Normally one would imagine it is fairly straight forward to pick up a new piece of BBQ kit,?as it is possibly one of the most basic methods of cooking and pieces of outdoor kitchen equipment?you possibly ever need!.

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Whilst there are some stunning designs and depending on the depth of your pocket, full outdoor kitchens offer up inbuilt wine chillers, draw refrigeration, smokers, slow cookers, available in all heat forms!, however a half metal drum barrel filled with wood or charcoal will do just fine for those family gatherings with a few griddle pans resting over the top to cook on.

An even simpler version is a small metal bin with a few holes at the base and a cake cooling wire resting over the top will also work a treat especially if cooking for one or two or heading camping this holiday.

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Personally I am saving up for a full blown outdoor chefs gym, an opportunity to cook and entertain al fresco as I don’t just throw my sausage on anything you know!.

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I Also gain great enjoyment making what might be considered as “risky” or “challenging” recipes on a BBQ !, embracing all the opportunities to add a different flavour dimension to my recipes, such as flash seared caramelised strawberries with a hint of rosemary smoke or BBQ Yorkshire puddings that are tall, light and crispy drizzled with fresh raspberry and balsamic compote for a dessert, or a glazed caramelised pineapple sponge cake that has risen to perfection served with thick lavender cream, the list goes on!.

Sadly I wouldn’t even attempt such items in half a drum barrel or a metal bucket, so choosing the right kit for the right job is vital.!.

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Whilst we all use the word BBQ, we possible don’t spare a second thought for the meaning of the word itself, its origination or if it’s even an abbreviation, so as part of my research I can now reveal that the word is believed to have derived from?barabicu?found in the language of the?Arawak?people of the?Caribbean?and that of the?Native American Timucua?people. ?

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The first recorded use of the word in modern form dates back to 1661, with writings?found within a book referring to Jamaica, that states “and their flesh forthwith Barbacu'd and eaten”! ,?basically describing and referring to cannibalism! (sorry , you might never look at that pork chop in the same way ever again!).

It also appears in 1672 in the writings of?John Lederer?following his travels in the North American southeast, once again using the word “barbecue” and “smoke cookery” as reference to savage associations, cannibalism and violence.?

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Over the years it became a method of not only cooking food but also smoking foods, preserving them for difficult times or the winter months ahead . Today we do it all for the pleasure, cooking in the fresh air, enjoying the smells of smoke wafting through the summer breeze, and if you forget about all those charred sausage remnants that you are often offered at parties, they can also be very creative ways of cooking.

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As BBQ sauce has become one of America`s leading contributions to gastronomy , despite its possible originations dating back to sweet and sour sauce from China around 239 BC. The?17th century settlers embraced it and made it their own, eventually going into mass production.

In fact it was?Heinz?that proved to be the first major commercial company to sell bottled barbecue sauce around 1940.?

Now all we need is a?less than savage summer in order to enjoy it all,?whatever you may be cooking on!.

I leave you with a recipe for quick and easy “Korean” style BBQ Sauce.

Serves approx 4

Sufficient to coat pork ribs , chicken drumsticks?or use as dips.

125ml Soy sauce

?1 ripe Pear peeled, cored, & chopped

1 tblsp Nam pla

65 grm?dark brown sugar?

3?cloves garlic (crushed)

1?Tablespoon?rice wine vinegar

1?small chilli (seeds removed)

2?teaspoons?fresh peeled and crushed ginger

1?teaspoon?sesame oil

1/4?teaspoon?fresh ground black pepper?

1?onion?chopped

? tsp oregano

Instructions

1????????????????????Place all the ingredients in a blender and process until smooth.

2????????Pour sauce into a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce to simmer.

3????????Gently simmer the sauce until it coats the back of a spoon , ( approx 5 mins) then leave to cool.