Some pointers..

Make sure all you have enough food, drink (BEER) & ice for all your guests! OR Apply the BYO (Bring Your Own…) rule. Don’t try to cook until the Barbeque is the correct cooking temperature.
Mosquitoes are annoying! (So are noisy children!) have a mosquito candle or similar near the eating area. (And a mother to control the children!)
Ladies… Barbequeing is a MAN’S sport - NO cooking advice please!
Men… Burned on the outside and raw in the middle is NOT good! (I’m a man. I CAN give advice!)
At night, have enough light for cooking and eating.
When the grill is hot, CLEAN IT! I find a good method to be pour some beer over the plate or grill, use some newspaper or a stiff brush to scrub. Repeat the process using cooking oil.

The right temperature..
To judge the temperature of the burning charcoal, hold the palm of your hand over the fire at the height where the food will be cooked. If you can keep it there and say only “One Mississippi, two Mississippi” the temperature is high. At three seconds it will be medium-high; at four seconds, medium; and at five seconds, low. The temperature can be adjusted by raising or lowering the cooking grid, and by spreading out the charcoal. (Unlike the sausage picture on the left!)

Cooking Tips

Beef n’ Burgers
Marinade steak before cooking to tenderize it. Trim any excess fat and cut small nicks in any fat around the edges of thinner steaks to prevent them from curling. To check the readiness of the meat, DON’T STICK A KNIFE IN IT!! This will only let the juices inside escape making it tough to eat and also flaring the flames thusly blackening the meat. Use your thumb (careful!) or a spatula to press the meat. The harder it is, the more “done” it will be.
Assuming that the coals are ready, a good size steak (about 2 - 3cm thick) is rare when cooked for 5 - 6min on each side. In 10 - 12min on each side it will be well done.
For rare hamburgers, grill 3 - 4 minutes on each side; medium takes 5 - 6 minutes, and well done needs about 7 - 10 minutes.
Add salt after cooking, not during cooking. Salting during cooking will bring the juices to the surface. You want the juices to stay evenly distributed to flavour the meat.

Lamb

Lamb chops, ribs. and other cuts are cooked in the same way as beef. A whole butterflied leg of lamb, prepared by the butcher without a bone, will lie more or less flat on the grill, providing a feast of varying “doneness” as the peaks and valleys cook in a range from pink to perfection.

Pork

Spare ribs can be cut into individual pieces, or a whole rib may be impaled on a wooden skewer threaded through the meaty parts enabling the cook to turn the whole thing at one time. Brush frequently with sauce.

Poultry

Cook poultry over medium to low heat and turn it frequently until the juices are no longer tinged with pink. There are few things less palatable than undercooked chicken, turkey, or duck.

Fish

The best way to cook fish is in an oiled hinged basket, so that it can be turned easily. Don't prod it with a fork, or the juices will escape, and don't overcook it or it will be dry and tasteless. When the flesh is opaque, not pink or translucent, it is done. The experts tell us the best way to time the cooking is to measure the fish at its widest part. If it is 2 - 3cm thick, cook it for 10 minutes; add time if it's thicker.
To tell if fish is ready to eat, slide a spatula beneath it and lift it up a few centimetres. If the fish feels heavy, leave it a little longer. If it is fully cooked, it will tend to flake away.

 

 

Barbeques - The MAN'S story!!

 

Barbeque at SenseisanAhh yes... The Barbeque!!

The Man's Kitchen. I'm a man. Men cook outside. This is what we do.. We eat red meat, we drink beer, we build Barbeques! As William Geist of The New York Times Magazine said.. “I'm a man. Men cook outside. Women make the three-bean salad. That's the way it is and always has been, since the first settlers of Levittown. That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't firmly understood, you'd never get grown men to put on those aprons with pictures of dancing wienies and things on the front, and messages like 'Come N' Get It!' Some men wear little chefs hats, too, accessorized with big padded barbecue gloves. They wear them willingly without a whimper. Try putting that stuff on the family dog.”

 

Hamburgers!! YUMMMMMM!!!!

Hamburgers at SenseisanI don't like American style hamburgers so much. I find them to be oily and not much inside. My hamburgers are actually quite healthy! I buy Australian mince from The Meat Guy and my buns from my friend Didier at Blanc Pain. If you're making the patties, allow about 200g per burger.

Hamburger Pattie Ingredients

1kg mince
2 cups breadcrumbs
2 onions (chopped)
1 clove Garlic (finely chopped)
Mixed herbs
2 eggs
Plain flour
Salt & Pepper

Method

In a large bowl mix the mince, breadcrumbs, chopped onions, chopped garlic, mixed herbs and eggs. Make the mixture into balls about 200g each. Roll the balls in the flour. Keep the mince balls in that shape until you put them on the BBQ, then flatten out with a spatula while cooking.

Toppings

Limited only by your imagination! I use, among other things, sliced pinapple and beetroot. Some other toppings I use are lettuce, tomato, fried egg, fried onion, bacon, cheese, whole grain mustard or BBQ sauce.

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Barbeque Sauce

Try this… Great for hamburgers, lamb chops, steak sandwiches… Just about anything from the BBQ!!

Ingredients

1/2 cup tomato ketchup
1/4 - 1/2 cup Worcestershire sauce
1 tsp dry mustard powder
1tbl spoon sugar (optional)

Method

Add just a little Worcestershire sauce to the mustard powder and mix into a paste. Add more (up to 1/4 cup). Mix with the tomato sauce, taste and add more Worcestershire sauce as desired.

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Vegetarian BBQ at SenseisanThe Vegetarian BBQ

Vegetarians… Can’t live with ‘em, Can’t kill ‘em!! I don’t even know what a vegetarian is anymore! Do vegetarians eat fish? eggs? Chicken? They all seem to have different ideas about what they can eat… well here’s a dish for them, and also a good side dish for the girls who think it’s healthier than the meat…

 

Barbequed Vegies

Ingredients (Any quantity)


Capsicum
Large Chilli peppers
Zucchini (or other kind of Squash)
Eggplant
Cherry tomatoes
Onion
Pumpkin
A little Olive oil
Salt & Pepper

Method

When buying the ingredients, try to mix the colours. Capsicum and chilli come in many different colours. When you eventually mix all of these the olive oil will bring out the orange, red and green colours vividly! Chillis are not all hot. Rule of thumb is the smaller the chilli, the hotter it will be. If you don’t like it hot, remove the seeds… that’s the spiciest part.
Grill the capsicum and chillis whole, turning occasionally until the skin blackens and they are soft. Cut the other ingredients into large pieces and also grill. Gently pull out the core of the capsicums and chillis. Cut them in half lengthways and lay flat on a cutting board skin side up. With the back of a knife, (or even with your hand) scrape off the blackened part. Don’t worry if you don’t get it all as that adds to the colour and BBQ flavour too. By grilling them and removing the skin, you will find a beautifully, natural sweet aroma and taste! Add all the vegetables to a bowl and mix the olive oil, salt & pepper to taste.

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Potato Salad

Ingredients

1kg baby potatoes
1 Chicken stock cube
4 rashers bacon
2 cloves garlic
1/4 cup fresh basil leaves
2 tbl spoons light mayonnaise

Method

Scrub the potatoes clean (don’t peel) and cut in half. Boil with the chicken stock for a short time so that they are still firm. Drain the water and set the potatoes aside to cool. Slice the garlic and shallow fry in a little olive oil until golden brown. Fry the bacon and drain on absorbent paper. Chop the garlic and bacon and add to the potatoes. Add the mayonnaise and gently stir to mix cover all the ingredients in the mayonnaise. Tear the basil by hand and add.

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Orange Carrot Jelly

This is the easiest of all and a different as a sidedish for the barby or even as a dessert!

Ingredients

1 pack of orange jelly
1 carrot

Method

Make the jelly as per the instructions on the packet. Use a peeler or grater to take long strips from the carrot so that they curl. Add to the jelly mix when it cools, but before it sets. Finish setting in the fridge.

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Sweet Potato Icecream at SenseisanSweet Potato Icecream

Here's a dessert great for after a BBQ on a hot day. It sounds a little strange, but trust, it's refreshing and GREAT!

Ingredients

350g Sweet potato (Chopped)
2 cups milk
1/4 cup sugar (I used less)
1 1/2 tsp ground Cardamom
400g Sweetened Condensed Milk
300ml thickened cream
Grated lime rind
Chopped nuts

Method

Combine sweet potato, milk, Cardamom in a saucepan and stir without boiling until sugar is dissolved. Bring to the boil and simmer, covered until sweet potato is soft. About 15min).
Let cool.
Blend or process until smooth. Blend in the condensed milk and add a spoon of chopped lime rind.
Pour into a shallow tray and freeze.
Serve with some chopped nuts and grated lime.
OISHI!!

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