Christmas Barbecue Delights!
Whilst it’s common practice for Australians to stick another “shrimp on the barbie!”, maybe this year it’s time for Brits to head outdoors and join in the fun. Just grab your utensils, fire up the barbie (and the patio heater!), and have a Christmas like no other!
If you like a traditional Christmas dinner it’s absolutely possible to serve it up from your barbie. You can cook pretty much everything on the charcoal grill, just don’t forget the bottled gas or coal.
Nobody is suggesting that you sit in the back garden until midnight, but taking advantage of an alternative form of cooking at Christmas or during the winter season, can spice things up for your palette, and give you much needed time outside your home. Flogas, who sell a range of gas BBQs, explains how to do Christmas on the grill.
The bird
A little over two hours on top of the wire rack is all that’s needed for a perfectly cooked golden brown turkey.
Ingredients:
- A bunch of thyme
- A bunch of rosemary
- 200g butter
- 2 lemons
- 1 x 5kg turkey
To make:
- We suggest leaving the bird to soak overnight in salt water. For a 5kg turkey, use approximately 10 litres of water and 800g of salt. Once you have risen from your night’s sleep, the desalinating process begins, otherwise it wont only be your taste buds receiving a shock — your cholesterol will as well. Place the turkey into clean water, changing the water approximately every fifteen minutes. Repeat this process four times before placing the thyme, rosemary and lemon in the turkey’s cavity. Baste with butter and it’s time for the barbecue.
- Unlike cooking a steak, this is a delicate process, so you don’t want flames attacking the surface. Ensure that the coals are dispersed to either side of the barbecue and place a bowl of water amongst them — this may require refilling during the cooking process. Carry out the usual seasoning process, using butter, lemon, salt, and pepper.
- Place the bird on top of the wire rack and cover. Be sure to keep the vents in the barbecue open, allowing sufficient air to escape — we would usually suggest three-quarters open. Using an oven thermometer keep regular tabs on the temperature (ideally 180 degrees), adding coals as necessary. With the remainder of your butter, rosemary, and thyme, making a basting sauce to smear the turkey during the cooking process. Continually check the internal temperature — 65 degrees at the thickest point and you’re ready for a delicious Christmas day feast.
The sides
Sweet carrots wrapped in bacon
Ingredients:
- 1 kg carrots, washed and peeled
- 500g bacon
- 60ml maple syrup
To make:
- Take the carrots and wrap generously in bacon.
- Pre-heat your gas BBQ to 200 degrees. Place the carrots on top of a baking sheet laid over a wire rack, cooking for approximately 25min, or until the bacon is crispy and the carrots are beginning to soften.
- Half-way through the cooking process, drizzle the maple syrup. For an added kick, swap the maple syrup for some Dijon mustard.
Honey onion slices
Ingredients:
60ml honey
2 large onions
2tbsp butter or oil
1½tbsp Worcestershire Sauce
60ml Dijon mustard
To make:
- Rather that chop your onion finely, slice them slowly, maintaining the ring of each slice.
- In a bowl, whisk the mustard, honey, and Worcestershire sauce. Heat the BBQ to a medium-to-high heat. Using two thin metal skewers, pierce the onions approximately an inch and a half a part. Place on the wire rack, before brushing with the oil or melted butter. Leave to cook for approximately 10min, or until the onions have browned. Turn, leave to cook for a further 10min and brush with mustard mixture.
- Voila. Serve hot straight from the BBQ!
