Wren Kitchens Ultimate BBQ Guide

• THE ULTIMATE BBO GUIDE• Getting ready for barbecue season? OUR GUIDE TO THE ULTIMATE BARBECUE WILL TAKE ALL THE HASSLE OUT OF PLANNING FOR YOU. SALAD: Jomato & avocado salad The perfect BBQ THIS CREAMY, LEAFY SALAD CAN BE TUCKED INTO BURGERS AND HOT RÉCIPES DOGS, AND ENJOYED ON ITS OWN WITHOUT EVEN ADDING DRESSING. CHOOSE YOUR OWN AMOUNTS TO MAKE SURE THE PROPORTIONS ARE JUST RIGHT, AND DON'T BE AFRAID TO CHANGE IT UP A BIT! Cherry tomatoes Lettuce leaves Avocado MARINADES: TO MAKE YOUR MARINADE, SIMPLY PUT ALL OF THE FOLLOWING INGREDIENTS INA BOWL OR JAR, MIX UNTIL WELL-COMBINED, ) THEN POUR OVER THE MEAT AND LET IT SIT IN THE FRIDGE FOR A FEW HOURS TO LET THE FLAVOURS REALLY SINK IN! for chicken far pork bor beef for lamb SALT & PEPPER 1 CUP WORCESTERSHIRE SAUCE SESAME SEEDS & PEPPER SALT & PEPPER 11/2 TSP GRATED FRESH GINGER 1 TBSP BROWN SUGAR 4 CLOVES GARLIC, MINCED 1 CUP MUSTARD 2 CLOVES GARLIC, MINCED 1/2 TSP THYME, BAY LEAF & OREGANO 1/4 CUP OLIVE OIL 1 CUP OIL 23 CLOVES GARLIC, CRUSHED 1/4 CUP FRESH ROSEMARY 1 CUP BROWN SUGAR 1/4 CUP OLIVE OIL 2 TABLESPOONS TOASTED SESAME OIL JUICE OF 3 LARGE LEMONS 1 CUP WHISKY 1/4 CUP SOY SAUCE 3 TBSP LEMON JUICE Marinate: 2 hours Marinate: Marinate: Marinate: 4-6 hours 4-6 hours 5-8 hours VEGGIE OPTIONS: DESSERTS: Mediterranean skewers Baked bananas • HALLOUMI CHEESE, DICED RED BELL PEPPERS, DICED A PUNNET OF CHERRY SIMPLY RUN A KNIFE DOWN THE LENGTH OF A BANANA TO SPLIT THE SKIN, THEN WRAP IN TINFOIL AND PLACE ON THE COALS FOR 20 MINUTES TO LET IT TOMATOES • ANY FAVOURITE VEGETABLES: WE RECOMMEND RED ONIONS AND BAKE. YOU COULD ALSO ADD ONE OR MORE OF THE FOLLOWING, IF YOU'RE FEELING INDULGENT: CHOCOLATE CHIPS PEANUT BUTTER CHOPPED COURGETTES • OUR HERBY CHICKEN MARINADE (DONT WORRY, IT'S VEGETARIANI) THREAD THE CHEESE AND THE VEGETABLES ONTO YOUR SKEWERS, THEN MARINATE FOR TWO HOURS. TO COOK, JUST GRILL FOR 2-3 MINUTES EACH SIDE AND SERVE WITH PITTA BREADS! STRAWBERRIES CINNAMON SUGAR A DRIZZLE OF RUM! Do Portobello & peach burgers Fruit Skewers AN EQUALLY HEALTHY PUDDING, THE FUN IN FRUIT SKEWERS IS GIVING YOUR GUESTS A BOWL OF FRUIT AND ALLOWING THEM TO MAKE THEIR OWN UP. COOK THEM OVER THE GRILL, AND SERVE WITH ONE OF THESE EXTRA TREATS: CHOCOLATE SAUCE ICE-CREAM BUTTER AND HONEY CINNAMON SUGAR FRUIT SYRUP • 1 PORTOBELLO MUSHROOM, WASHED AND DRAINED • 1 PEACH, STONED AND CUT IN HALF A HANDFUL OF CHERRY TOMATOES A SPOONFUL OF MASHED AVOCADO OUR HERBY CHICKEN MARINADE BURGER BUN SIMPLY GRILL THE MUSHROOM, PEACHES AND TOMATOES, BRUSHING WITH THE MARINADE AS THEY COOK. TOAST THE BUNS. PILE EVERY THING INSIDE AND FINISH WITH A NICE DOLLOP OF AVOCADO. MEAT times THIS GUIDE WILL GIVE YOU JUST THE RIGHT TIMES TO COOK YOUR MEAL TO A BEAUTIFUL FINISH, HOWEVER YOU LIKE IT COOKED. MAKE SURE YOU CHECK THE INTERNAL TEMPERATURE, TOO, FOR THE PERFECT PIECE OF MEAT EVERY TIME. PORK CHICKEN RAREWINS) MEDIUMONS) WELL DONEWINS) RAREWINS) MEDIUMONS) WELL DONEWINS) BURGER SKEWERS DRUMSTICKS 15-18 SAUSAGE 8-12 13-15 SKEWERS 13-15 25-30 SPARE RIBS 30-40 BEEF LAMB RAREWINS) MEDIUMOMINS) WELL DONEWINS) RAREWINS) MEDIUMONINS) WELL DONEWINS) BURGERS 6-8 SKEWERS 6-8 STEAKS 6-8 BURGERS 6-8 9-|| 12-15 9-10 12-15 SKEWERS 6-8 9–|| 12-15 10-15 15-20 CHOPS 8-10 12-15 18-20 10-15 15-20 ! SAFETY FIRST: THESE COOKING TIMES ARE GENERAL GUIDELINES AND CAN VARY DEPENDING ON THE SIZE AND WEIGHT OF EACH ITEM YOU ARE COOKING. ALWAYS CHECK THE INTERNAL TEMPERATURE WITH A MEAT THERMOMETER TO ENSURE YOUR MEAT IS COOKED ALL THE WAY THROUGH, AND MAKE SURE THAT PORK AND POULTRY IS ALWAYS WELL DONE WITH NO PINK MEAT. checking your MEAT GRAB YOURSELF A MEAT THERMOMETER FOR A QUICK AND RELIABLE WAY TO MAKE SURE YOUR MEAT IS READY TO EAT! INTERNAL TEMPERATURE 49- 49- RARE 68 68 54 54 57- 57- MEDIUM 1 57- 57- 63 63 71 63 63 WELL-DONE 88- 71 68- 96 73 68- 68- 74 74 74 73 68- 68- TUOLS of the trade PLATE BBQ LID TONGS SO THAT YOU CAN TURN THE MEAT WITHOUT POKING IT OR CAUSING THE JUICES TO ESCAPE. A FORK WILL DO IN A PINCH! 10 MAKE SURE YOUR MEAT IS COOKED NICE AND EVENLY NEXT TO THE BARBECUE FOR COOKED MEAT. MEAT THERMOMETER BONING KNIFE FOR CHECKING WHETHER YOUR MEAT IS COOKED THROUGH IDEAL FOR TRIMMING RIBS AND BRISKETS, AND GREAT FOR DE-BONING WHOLE FISH. CHEF'S KNIFE SLICING KNIFE THE PERFECT ALL-ROUNDER FOR SLICING AND DICING - JUST MAKE SURE IT'S SHARPENED! A MUST-HAVE FOR SLICING THE LARGER JOINTS OF MEAT. V DO: X DON'T: • GET EVERYTHING READY BEFORE YOU START COOKING • DON'T POKE AND PROD THE MEAT TOO MUCH. YOU WANT ALL THE JUICES TO STAY INSIDE THE MEAT! TAKE THE MEAT OUT OF THE FRIDGE AN HOUR BEFORE COOKING, TO LET IT COME UP TO ROOM TEMPERATURE • DON'T RUSH IT. THE SLOWER AND LONGER THE MEAT COOKS, THE TASTIER IT'LL BE. • LET MEAT REST FOR FIVE MINUTES BEFORE CUTTING INTO IT, TO KEEP THE JUICES IN • DON'T ADD MARINADE UNTIL TOWARDS THE END OF YOUR COOKING - YOU DON'T WANT IT TO BURN OFF • BASTE MEAT WITH THE LEFTOVER MARINADE WHILE IT'S ON THE GRILL, FOR EXTRA FLAVOUR! • DON'T TOUCH RAW FOOD AND THEN COOKED FOOD - MAKE SURE YOU KEEP THE TWO COMPLETELY SEPARATE. • EXPERIMENT! USE A DRY SEASONING RUB FOR SPICE: THROW WOODCHIPS ONTO THE CHARCOAL FOR SMOKINESS; TEST OUT DIFFERENT VEGETABLES TO SEE WHICH ONES TASTE BEST ON THE GRILL - WE RECOMMEND CORN ON THE COB! DON'T LET KIDS OR PETS TOO CLOSE TO THE BARBECUE - MAKE A BARRIER AROUND IT IF YOU NEED TO! BURGERS 4 SKEWERS E STEAKS CHICKEN BURGERS SKEWERS Spring onions DRUMSTICKS ЖОd