Lamb and Rosemary Kebabs and Smelly Fruit!

Welcome to the latest issue of the Chargrill Chat.

Firstly, I'd like to thank everyone that emailed me with best wishes and support after the last issue of this newsletter; I appreciate it.

This issue is going out to people 741 people world wide.

The first issue of the Chargrill Chat went out to just 5 people!

 


Today's issue:

1. What's New At The Barbecuehut
2. Recipe - Lamb and Rosemary Kebabs.
3. Barbecue tip - Wooden skewers.
4. Guest article - Learn How To Use A Smoker And How To Smoke Meat Like The Professionals
5. Food trivia - The Worlds Smelliest Fruit



What's New At The Barbecuehut?

To be honest, not a lot's been done on The Barbecuehut website since the last issue of this newsletter. If you read the last issue you might remember that I won award to start up a barbecue related business. I never went into the details in the last issue. Part of the deal was that I had to set-up an Ebay shop based on barbecuing. So that's where I've ben spending a lot of my time.

At the moment, as it's not the best season for BBQ in the UK, I'm happy just to sell some inexpensive items to build up my feedback. I read somewhere that once you have feedback above 100 it's easier to sell items. So that's the target I'd like to achieve by early next year. At the moment I'm selling barbecue scrapers, fans, and skewers, but I'm looking for a wholesale source for barbecue related products to sell for next year.

If you want to see what I'm selling my seller ID is the_barbecuehut.

 



Recipe - Lamb And Rosemary Kebabs.

This is a recipe from a small e-book that I give away to everyone that buys an item from my Ebay shop. Just a little something so that people get more than what they pay for when they buy from me.

Strange thing about Ebay though is that they won't let me state that I give away a free ebook with my items. Even though they're my recipes to give away!

I really like finger food like kebabs, ribs, wings, etc. I think that it's what barbecuing is all about.

I live near a great little butchers and he sells really high quality meat and I particularly like his lamb. So this is a kebab recipe that I also make indoors when the weather is bad; like now.

And it's really easy to make.

Serves: 6


Preperation: 10 minutes plus marinating.
Cooking: 10 minutes
Ingredients:

  • 1.5 lb (750g) boneless lamb leg or shoulder
  • 5 fl oz 150ml Greek yogurt
  • 4 cloves garlic finely chopped
  • 2 tablespoons finely chopped rosemary
  • Freshly ground pepper and salt to taste
  1. Cut the lamb into 1" cubes and place in a bowl.
  2. Put the yogurt, garlic, rosemary, pepper and salt into a jug and mix well. Pour over the lamb and ensure that it's thoroughly coated.
  3. Cover with clingfilm and place in a refrigerator for a couple of hours, or overnight if possible.
  4. Place the marinated meat on 6 skewers.
  5. Cook the kebabs over medium hot coals for about 10 to 12 minutes turning through 90 degrees every 2 to 3 minutes until cooked through.
  6. Serve immediately.

***Barbecue tip****
If you're using wooden skewers place them in a bowl of water for about two hours before using. This'll prevent the skewers from burning.

 


Guest article - Learn How To Use A Smoker And How To Smoke Meat Like The
Professionals


Author: Rob Fox

Article:
Smoker grills are to the serious backyard barbecue enthusiast
what power tools are to Tim "The Tool man" Taylor. Your backyard
barbecues will become the talk of the neighborhood once you
learn how to smoke meat the right way. Your hickory smoked
chicken or mesquite smoked steaks will be not only in everyone's
satisfied stomachs, but on everyone's lips come Monday morning
at the water cooler. Forget the standard steaks, hot dogs,
hamburgers and chicken on the grill top. Put smoked salmon on
the menu and look out. We are talking about taking how to smoke
meat to a whole new level.

If you can, get a combination grill, one that will let you grill
your food the boring, traditional way, and give you the choice
to smoke your food too. Traditional means grilling your meat
over an open flame, using charcoal or a gas fire. But if you are
going to learn how to use a smoker, you are going to have to
heat up the fire box, put on your favorite wood -- hickory, oak,
cherry, mesquite, to name a few -- and get to it.

These hardwoods, in the form of chips, are placed into the
smoker's firebox. When burning, they produce specific flavors
when absorbed by the meats being smoked. This not only gets your
mouth salivating, but the flavor cannot be bested by regular
grilling methods. What's nice about it is when you learn how to
smoke meat; you learn that the fire never reaches the meat when
it is being smoked. The downside of this aspect of how to use a
smoker is that it takes longer for the meat to be ready to
serve, but the upside is that none of the meat juices will cause
fire bursts to reach up and blacken the meat, and your
barbecuing reputation. The process of smoking generally takes
about 3-5 hours for most meats, and up to 12 hours for larger
cuts.

Another angle when learning how to smoke meat is that the heat
from the smoker is lower. This means that you not only learn how
to smoke meat, you can learn how to steam vegetables. What you
end up with are vegetables that not only taste superb, but
vegetables that keep all the good stuff in. All the nutrients
stay with the vegetables. Good taste, and healthy for you to
boot. When you learn how to smoke meat and vegetables, then you
can move on to the more exotic eats like hickory smoked chili.

Part of learning how to smoke meat is learning how to choose the
right smoker for your needs. There are several manufacturers, so
you have many makes and models of smokers to choose from to
learn how to smoke meat. They may not be low cost, but the
investment in healthy eating, and tasty eating, is well worth
the price you will pay to get just the right kind of smoker to
learn how to smoke meat and vegetables, and anything else your
healthy heart desires, all with less fat and cholesterol than
with other grilling styles.

About the author:
Robert Fox maintains a website with more information about how to use a smoker.

 


Food trivia - The Worlds Smelliest Fruit

The Durian - Watch Out for the Smell

The smell of a durian has been compared to overripe cheese, rotting fish, unwashed socks, a city dump on a hot summers’ day.

Famed movie directors and scriptwriters Ethan and Joel Coen (known as the Coen brothers or the two-headed directors) rated durians as being among the smelliest things on earth.

Historians report that Sir Stamford Raffles, who established Singapore as a British trading post in 1819, held his nose and ran in the other direction if he so much as caught even a whiff of the dreaded fruit.

The durian is reported to be an aphrodisiac, according to several Asian folk sayings.

Source: rawfooddietsecrets.com



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That's it for this issue of the Chargrill Chat. I hope that you enjoyed it.

Any requests or if you have a recipe or tip you think other readers might like, or even if you disagree with anything in this newsletter, please send it to me at chargrill@barbecuehut.com

Les.




 

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