BBQ time – again

BBQing meat leaves a lot of room for slow-carb variations.

I thought, as I have been making many of my past favourite recipes this week (due to a combo of DH not being around for dinner so more what DD and I prefer foodwise and some serious flu making the round of the family) that I would list a few of my favourite rub/marinades for you.

First a knock off Old Bay seasoning recipe.  If you are from the mid-East coast, Old Bay seasoning is a staple for seafood.  Simply toss some shrimp (prawns) in olive oil and mix in a tbls or so of the seasoning. Thread on to skewers, with some veg like raw peppers and onion, and grill.  The shrimp will cook quick, a few minutes, so if you like your veg crunchy the same skewer is fine.  If you like it softer and more roasted, thread the shrimp on different skewers and grill the veg a bit longer, putting the shrimp-only skewers on last minute. Or mix it with the oil and brush on to any fish you like then grill.

This makes about 6 tbls and will keep in a closed jar in the fridge.

4 tsp salt

2 tsp cayenne pepper

1/4 tsp cloves

1/2 tsp allspice, ground

1/2 tsp ground ginger

1/2 tsp grated nutmeg

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

2 tsp ground celery seed (or reduce the salt and use celery salt)

2 tsp paprika

2 tsp dry mustard

2 tsp ground black pepper

2 tsp bay leaf (grind in a mortar  & pestle)

You can buy Old Bay in the UK – check American Soda and American Sweets.  I did worry the commercial version has sugar but I checked the tin and it does NOT. Yay!

Next, a far simpler one – put the meat (and lamb or pork both work very well) into a Zip-lock bag.  Mix up 3 tbls of commercial green pesto, a tbls of olive oil and 2 tbls of lemon juice.  Whisk together and pour into the bag.  Squidge it all around and leave in the fridge for the day, squidging and turning occasionally.  Grill the meat, brushing with the extra marinade while it cooks. Salt and pepper while cooking.

Finally a good basic chicken one:

a few stalks of fresh rosemary, chopped fine

2 tbls crushed garlic

3 tbls olive oil

3 tbls fresh lemon juice

salt and pepper

You can also add a tbls of Dijon mustard to this if you like.  Same process – put the meat in the bag, mix up the marinade, pour over, marinate in the fridge for a few hours.  Brush on the extra marinade as it cooks.

With any of these basic grilled meats you can round out the meal with lots of fresh cooked veg or grilled vegetable skewers, and maybe a nice mixed bean salad.  Just mix a variety of beans, drained and rinsed if using canned beans, with some fresh chopped veggies like raw red, green and yellow peppers and chopped green (spring) or red onion and make a dressing you like (I like  balsamic vinegar, olive oil, Dijon mustard, salt & pepper garlic and fresh basil and thyme) or use a commercial dressing with no sugar added.   Pour over the veg and bean mixture.  Leave it in the fridge till dinner is on the table and serve cold on the side. As an alternative you can make the tuna and Puy lentil salad and just leave out the tuna!

If there is any BBQ meat left, chop it up and add to any leftover beans for lunch the next day.

I’m sure at some point over the summer I will be making these and will get a photo.  We had the Pork with pesto and lemon last night and if DH’s “umm, yum” noises were anything to go by it was a winner.