Why after many many years of enjoying a BBQ

On a sunny day like this the BBQ should be strictly reserved for foods such as burgers, sausages and steak.
 
Any man who is both willing and able to produce a perfect lamb tagine on a barbecue is far from being an idiot in my eyes. You must let us have the recipe .....
 
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ACW said:
On a sunny day like this the BBQ should be strictly reserved for foods such as burgers, sausages and steak.
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You forgot the ice cold beer :D
 
Yv said:
Can't agree more!!
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Knew you'd have smelt the moroccan food on the go :thumbs: have you cooked anything out of your recipe book that you got from your Secret Santa? I'm sure that's what you posted as getting :thinking:
 
Yv said:
I have, several in fact and still got plenty to try ;)
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Pleased to hear it :thumbs: I keep my gift by my computer but I keep raiding it when I need change :( so the new camera toy fund isn't really working yet
 
ACW said:
On a sunny day like this the BBQ should be strictly reserved for foods such as burgers, sausages and steak.
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Meat on the bbq, not minced up reconstituted stuff.
Try pork or lamb tenderloins, they work a treat, especially marinated. Whole fish is especially good, or decent steaks from the butcher
 
Quicksnapper said:
Any man who is both willing and able to produce a perfect lamb tagine on a barbecue is far from being an idiot in my eyes. You must let us have the recipe .....
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Yv said:
Can't agree more!!
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okay probably perfect was thrown out there a tad quick.. :( I am not about to claim to have the perfect lamb tagine... but its pretty darn good, probably not strictly authentic..

what I do a bit differently works really well IMO, one of those things is in prep I will put peppercorns, rock salt and spices in a P&M and bash them up then put some of the toms(tinned) and give it a good mix, pour that into a clip n close tub with the rest of the toms and the fruit, close it up and shake.. I adopted this method as its easier when cooking outside..

to the BBQ, I have the coals on one side and only have the tagine(clay) above whilst browning the spice rubbed lamb, and the onion(which has had lemon juice and honey mixed into it half hour before) then I move the tagine to the side a bit, this gives a good heat for the rest of the cooking and also allows me to do the bread directly over the coals (simple flat bread flour, water, oil, salt, mixed, kneaded, film wrap, fridge, then rolled)

so I guess all the element get there in the end just in a slightly different way, really does help with what is needed to be carried outside.
 
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