Country style pork with southern barbecue sauce
(Serves 8)
For the rub:
4 tbsp light brown sugar
2 tbsp paprika
1 tbsp garlic granules
1 tbsp chilli powder
1 tbsp onion granules
2 tsp sea salt
2 tsp freshly ground black pepper
1 tsp oregano
1.8 kg pork shoulder
For the barbecue sauce:
225g tomato sauce
5 tbsp black treacle
4 tbsp vinegar
1 tsp garlic granules
1 tsp chilli powder
½ tsp freshly ground black pepper
2 tsp sea salt
Mix the brown sugar and all the dry spices to make the rub. Cut the pork into 5 cm chunks and rub each chunk with the rub on both sides. Set aside to rest.
Meanwhile, in a small saucepan, combine the tomato sauce, treacle, vinegar, garlic granules, chilli powder, pepper and salt. Simmer over a medium heat for 15 minutes, stirring occasionally.
Preheat the barbecue to medium-hot. Grill the pork for about 20 to 30 minutes or until done, turning as needed to avoid flare-ups and burning. Glaze with the barbecue sauce, and continue to cook until sticky.
Spicy grilled aubergine
(Serves 4)
Fresh herbs and a squeeze of lemon make a vibrant partnership with the smoky taste of grilled aubergine.
1 large aubergine, cut into 1.5 cm thick slices
1 to 2 tsp salt, to remove the water from aubergine
2 tbsp olive oil
2 tsp red wine vinegar
2 tsp fresh lemon juice
1 tsp pressed garlic
1 tsp crushed dried chillies
1tsp herb seasoning mix
2 tbsp olive oil, to brush aubergine for barbecuing
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Put the aubergine slices in a colander in a single layer and sprinkle with salt. Leave to drain for 20 minutes, then turn, sprinkle the other side with salt and leave to drain for 20 minutes more.
While the aubergine drains, whisk together the olive oil, wine vinegar, lemon juice, garlic, crushed chillies and herb seasoning. Set the spicy sauce aside.
Preheat the barbecue to medium. Press each aubergine slice between two pieces of kitchen paper to dry them. Brush both sides with olive oil.
Place the aubergine on the grill and cook for four to five minutes per side, rotating after a few minutes on each side if you want to get grill marks.
Watch the aubergine slices carefully because they go from gently browned to charred quickly. When the aubergine is cooked, remove from the grill and place in a large bowl. Stir in the spicy sauce to coat. Leave to cool slightly, then sprinkle the parsley and mint over the aubergine and serve warm or at room temperature.
Choosing the right barbecue
Choosing a barbecue can be a difficult decision as so many cooking vessels are included under that term, from a hole in the ground to an elaborate structure that serves effectively as an outdoor kitchen.
Here is our guide to the most popular types available to help you make up your mind.
Charcoal barbecues: These are said by purists to be the only option. They claim that charcoal is the only way to achieve a genuine smoky flavour in the barbecued food and believe the act of stoking and tending a fire to be basic to the age-old experience of outdoor grilling. Operating a charcoal barbecue, though, requires more skill than electric or gas versions.
Gas barbecues: These are easier to control and can be made ready for use almost immediately. The lava rocks or flavouring plates that cook the food are heated by propane or natural gas. They are an excellent choice for a barbecue that is going to be used frequently.
Electric barbecues: These are available in small portable forms or as large trolley barbecues. They provide a good constant heat source but cannot reach the high temperatures of charcoal. They must be used close to a power source or with a long extension chord.
Fed up with charred sausages and burnt burgers? Why not think about an alternative that's as tasty as it is healthy. Grilling vegetables on the barbecue is a great way to create seasonal treats that make a change from the usual BBQ choices, which are often high in saturated fat and calories.
(Serves 8)For the rub:
4 tbsp light brown sugar
2 tbsp paprika
1 tbsp garlic granules
1 tbsp chilli powder
1 tbsp onion granules
2 tsp sea salt
2 tsp freshly ground black pepper
1 tsp oregano
1.8 kg pork shoulder
For the barbecue sauce:
225g tomato sauce
5 tbsp black treacle
4 tbsp vinegar
1 tsp garlic granules
1 tsp chilli powder
½ tsp freshly ground black pepper
2 tsp sea salt
Mix the brown sugar and all the dry spices to make the rub. Cut the pork into 5 cm chunks and rub each chunk with the rub on both sides. Set aside to rest.
Meanwhile, in a small saucepan, combine the tomato sauce, treacle, vinegar, garlic granules, chilli powder, pepper and salt. Simmer over a medium heat for 15 minutes, stirring occasionally.
Preheat the barbecue to medium-hot. Grill the pork for about 20 to 30 minutes or until done, turning as needed to avoid flare-ups and burning. Glaze with the barbecue sauce, and continue to cook until sticky.
Spicy grilled aubergine
(Serves 4)Fresh herbs and a squeeze of lemon make a vibrant partnership with the smoky taste of grilled aubergine.
1 large aubergine, cut into 1.5 cm thick slices
1 to 2 tsp salt, to remove the water from aubergine
2 tbsp olive oil
2 tsp red wine vinegar
2 tsp fresh lemon juice
1 tsp pressed garlic
1 tsp crushed dried chillies
1tsp herb seasoning mix
2 tbsp olive oil, to brush aubergine for barbecuing
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Put the aubergine slices in a colander in a single layer and sprinkle with salt. Leave to drain for 20 minutes, then turn, sprinkle the other side with salt and leave to drain for 20 minutes more.
While the aubergine drains, whisk together the olive oil, wine vinegar, lemon juice, garlic, crushed chillies and herb seasoning. Set the spicy sauce aside.
Preheat the barbecue to medium. Press each aubergine slice between two pieces of kitchen paper to dry them. Brush both sides with olive oil.
Place the aubergine on the grill and cook for four to five minutes per side, rotating after a few minutes on each side if you want to get grill marks.
Watch the aubergine slices carefully because they go from gently browned to charred quickly. When the aubergine is cooked, remove from the grill and place in a large bowl. Stir in the spicy sauce to coat. Leave to cool slightly, then sprinkle the parsley and mint over the aubergine and serve warm or at room temperature.
Choosing the right barbecue
Choosing a barbecue can be a difficult decision as so many cooking vessels are included under that term, from a hole in the ground to an elaborate structure that serves effectively as an outdoor kitchen.
Here is our guide to the most popular types available to help you make up your mind.
Charcoal barbecues: These are said by purists to be the only option. They claim that charcoal is the only way to achieve a genuine smoky flavour in the barbecued food and believe the act of stoking and tending a fire to be basic to the age-old experience of outdoor grilling. Operating a charcoal barbecue, though, requires more skill than electric or gas versions.
Gas barbecues: These are easier to control and can be made ready for use almost immediately. The lava rocks or flavouring plates that cook the food are heated by propane or natural gas. They are an excellent choice for a barbecue that is going to be used frequently.
Electric barbecues: These are available in small portable forms or as large trolley barbecues. They provide a good constant heat source but cannot reach the high temperatures of charcoal. They must be used close to a power source or with a long extension chord.
Fed up with charred sausages and burnt burgers? Why not think about an alternative that's as tasty as it is healthy. Grilling vegetables on the barbecue is a great way to create seasonal treats that make a change from the usual BBQ choices, which are often high in saturated fat and calories.