oneafrikan.com

If you don’t know already, there is a Web 2.0 BBQ happening in South West London tonight, open to all (not axe murderers please).

The weather is awesome, the can-can girls have confirmed their appointment, the fridge is cold, and the BBQ is ready to go…
Roll on the evening!

On a related note, I got an email from Dave of Texas (where BBQ’s ARE a religion), USA, offering some recipes and tips for a great BBQ. I’ve added them here for posteriority and for reference:

Grilling tip:
I’m not sure what kind of trees you guys have over there but two of the best for putting good flavor into your meat are mesquite and hickory. Even if you are using charcoal to cook you can add a few chips of either wood and they will enhance the flavor. The real tip here is to take a handful of 2-3 inch pieces and soak them in some water for 1-2 hours before you start cooking. Once they are pretty soaked throw them in with the coals. Soaking them causes them to smoke slowly instead of just quickly burn with flames. The smoke is where the flavor comes from.

Try doing a beer can chicken:
1 whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers
165 degrees F (sorry I don’t speak celsius you’ll have to convert) in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Sauce Recipe :
10 Cloves garlic, baked
(at 350° for 30 minutes, then peeled)
2 C Ketchup
2 Celery stalks, chopped
1 C Sweet or yellow onion, chopped
1 C Water
1/2 C Brown sugar, firmly packed
1/2 C Butter 1/2 C Worcestershire sauce
1/2 C Apple cider vinegar
3 T Chili powder
2 t Instant coffee
1/2 t Cayenne pepper
1/2 t Dried crushed red pepper
1/2 t Salt
1/2 t Ground cloves

Combine all ingredients in a saucepan. Slowly bring to a boil, reduce heat and simmer for 20 minutes. Allow to cool.
Pour mixture into blender container. Process until smooth, scraping down side of container as necessary.
Makes about 5 cups.