Ozzie Day BBQ
OK here is a little precise of what we had to eat tonight.
I bought some new metal skewers, and simply roughly chopped some capsicum peppers, some button and brown mushrooms, and red onions. Simply skewer them on, and lay on a baking tray. I then sprinkled over some chopped garlic, salt and pepper and drizzled with olive oil. Let them sit for an hour or so to let the flavour soak in. The simply grill until charring nicely and you are done – so flipping simple folks.
Pork Fillet & Bacon Bits
Again so easy. This disappeared as soon as I put it on the table.
Cubed bacon bits, a large finely sliced fillet of pork, a chopped red onion, and a good tablespoon of garlic. Drizzle that with olive oil and place it all in a bread tin or other roasting tin type thing. Again leave it for an hour or so to let the flavours become mates and then simply throw the tin on the BBQ and cook it until the pork is nicely done.
Have to say this one was a belter.
Fresh corn on cob.
Rub all over with margarine, and then sprinkle all over with brown sugar and salt.
Yeah that’s it.
BBQ until it starts to char a little and I tell you what you have just made probably the best sweetcorn you will ever eat.
Parma Ham Prawns
On the table one minute, and gone the next. Seriously I could not cook these quick enough for the family and extended family. I had them queuing behind me for the next ones to come of the grill.
Again pretty easy.
Big fresh prawns. I got Mary to shell them for me.
Take a few packets of parma ham or equivalent cured ham. Take a half slice and wrap the prawn in it. Take a small skewer like you can see in the picture, and stab the prawn through the tail bit curling it over and through the think body part. If you can skewer through the ham that is good as it will secure it in place when you are BBQ’ing it. Put two per skewer, well depending on your skewers of course, and lay them in a baking tray.
Spoon over finely chopped garlic, a good sprinkle of salt & black pepper, a packet of Thyme (simply pull the leaves off the stalky bits), and a good drizzle of olive oil. Again leave this an hour or so if you can, and then simply grill on the BBQ until the parma ham is crisping and the prawn is succulent and pink in colour.
(I have to admit the last couple I cooked did not have crispy parma as I didn’t have time because of the queue behind me!)
Steak with English Mustard & Garlic
No word of a lie – the statement was made from someone that has lived and eaten with me for 6 years.
“The best steak you have ever done!”
I used a big old rump steak. This thing was like 2″ thick.
So first things first lay that bad boy down on a chopping board and bash the crap out of it with a tenderising hammer or equivalent. You want this thing centimetres thick. But be careful not to create holes as you are going to marinade this. Base both sides as you want it nice and tender, and you want it thin because it will then cook in minutes on the BBQ.
Lay this in a baking tray.
Salt and pepper it. Slaver it with English mustard (not too thick – you’ll get the idea from the photo below), and then on top pf that sprinkle some thinly sliced garlic. Again if you can leave this an hour or so it will be so much better, as it will soak in.
On the BBQ throw the steak on the NON-marinade side. Leave it alone for tops 5 minutes. Don’t prod, don’t poke, don’t move – just leave it. If your coals are right, after 5 minutes when you lift that up it will be nicely browned and a little charred. Flip that big boy over, and again leave for 5 minutes with no touching.
Flip it back over on to a serving plate. Scrape the little browned garlic slices from the grill and put them back on the steak. With a very sharp knife slice the steak in to little slivers and serve away.
I am going to say this myself folks. This was bloody amazing!
Enjoy – hopefully a few ideas for your next BBQ.