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So last week we had a serious heatwave. Hottest september and october days since records began. Nights stayed warm as well.
Definitely the last outdoor bbq of the year. So decided to make it a good one.
rabbit dave and his partner came - just the three of us, but no reason not to fill the smoker right ? Right !
And anyway the next day I was on for 4 rugby games and wanted food already done :-)
So we started out with some basic abts: japs, low fat mature cheddar (doesn't melt much tastes great), mango and prosciutto.
Started the outlaw in smoker mode for ribs, corn and the abts.
When the abts were pretty much done, added some sardines dave had brought, sprinkle of MH and splash of lime juice.
Abts came off for first course, while sardines, second course were cooking.
Sardines got eaten without pics - well it's messy fingerfood lol
Were really good.
Once sardines were eaten, converted the outlaw to grill mode.
Which simply entails lifting out charcoal basket, coverig that half with layer of charcoal and tipping burning coals from nasket over new charcoal and replacing the grates. Takes about 15 mins to get up to speed.
Ribs now finishing off at higher temp and on the cooling rack over the coals.
Moroccan style sausages and lemon marinated pork shoulder steaklets, now on the grill.
Once suasgaes and steaklets were cooked, everything out and in the chafing dish while we demolished the corn for the 3rd starter :-)
1) coleslaw
2) garlic bread
3) marinated, slightly cured, ribs
4) moroccan style sausages
5) lemon marinated, slightly cured, pork shoulder steaklets
6) My corn on the cobb :-)
Now while we were eating the maincourse, I put the mystery puds in the outlaw.
All dave and gail knew about these was this:
Well you've got to have a bit of food theatre :-)
They had no idea what was in them till they opened them. Which was kinda cool :-)
Contents didn't quite match the expectation I thought lol
Although dave and gail were impressed :-)
So what was in the tray ?
Well originally I was going to make foil pouches with pineapple and sugar.
Then remembered I had a catering pack of the small foil trays.
Started by coring a pineapple. If you don't have one of these gadgets - get one !
I had a fair bit of mango left over from the abts so decided to use that as well.
procedure was dead simple:
Added a little brown sugar to the tray, pineapple ring on top. Another layer of sugar, another pineapple ring, added mango chunks. Sprinkled a little cinnamon sugar (leftover from the peach cheesecakes) on top of that. Then added a couple of thin slices of butter and sealed with the lid.
Went into the outlaw when the grilled food came out. So probably had half an hour plus cooking.
Served them hot with a blob of mascarpone icecream:
Fruit was cooked to perfection with a really nice thin caramel style sauce.
Huge success
Definitely a repeat item and something that would be equally easy to do in an oven for a dinner party. And no problem with larger numbers either.
It was still warm at 22:00 after our 4 hour leisurely bbq, even had the bats flying round and the bat detector out.
The last outdoor bbq of the year and one of the best
And plenty of leftovers for me and the dogs on my marathon rugby sunday
Plenty of smokes over the winter and autumn no doubt. But a sit out bbq in october - that's one for the record books !
Definitely the last outdoor bbq of the year. So decided to make it a good one.
rabbit dave and his partner came - just the three of us, but no reason not to fill the smoker right ? Right !
And anyway the next day I was on for 4 rugby games and wanted food already done :-)
So we started out with some basic abts: japs, low fat mature cheddar (doesn't melt much tastes great), mango and prosciutto.
Started the outlaw in smoker mode for ribs, corn and the abts.
When the abts were pretty much done, added some sardines dave had brought, sprinkle of MH and splash of lime juice.
Abts came off for first course, while sardines, second course were cooking.
Sardines got eaten without pics - well it's messy fingerfood lol
Were really good.
Once sardines were eaten, converted the outlaw to grill mode.
Which simply entails lifting out charcoal basket, coverig that half with layer of charcoal and tipping burning coals from nasket over new charcoal and replacing the grates. Takes about 15 mins to get up to speed.
Ribs now finishing off at higher temp and on the cooling rack over the coals.
Moroccan style sausages and lemon marinated pork shoulder steaklets, now on the grill.
Once suasgaes and steaklets were cooked, everything out and in the chafing dish while we demolished the corn for the 3rd starter :-)
1) coleslaw
2) garlic bread
3) marinated, slightly cured, ribs
4) moroccan style sausages
5) lemon marinated, slightly cured, pork shoulder steaklets
6) My corn on the cobb :-)
Now while we were eating the maincourse, I put the mystery puds in the outlaw.
All dave and gail knew about these was this:
Well you've got to have a bit of food theatre :-)
They had no idea what was in them till they opened them. Which was kinda cool :-)
Contents didn't quite match the expectation I thought lol
Although dave and gail were impressed :-)
So what was in the tray ?
Well originally I was going to make foil pouches with pineapple and sugar.
Then remembered I had a catering pack of the small foil trays.
Started by coring a pineapple. If you don't have one of these gadgets - get one !
I had a fair bit of mango left over from the abts so decided to use that as well.
procedure was dead simple:
Added a little brown sugar to the tray, pineapple ring on top. Another layer of sugar, another pineapple ring, added mango chunks. Sprinkled a little cinnamon sugar (leftover from the peach cheesecakes) on top of that. Then added a couple of thin slices of butter and sealed with the lid.
Went into the outlaw when the grilled food came out. So probably had half an hour plus cooking.
Served them hot with a blob of mascarpone icecream:
Fruit was cooked to perfection with a really nice thin caramel style sauce.
Huge success
Definitely a repeat item and something that would be equally easy to do in an oven for a dinner party. And no problem with larger numbers either.
It was still warm at 22:00 after our 4 hour leisurely bbq, even had the bats flying round and the bat detector out.
The last outdoor bbq of the year and one of the best
And plenty of leftovers for me and the dogs on my marathon rugby sunday
Plenty of smokes over the winter and autumn no doubt. But a sit out bbq in october - that's one for the record books !
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