Welcome to the latest issue of the Chargrill Chat.

It's been a busy time for me this last four weeks. During the middle two weeks in August I was on vacation in Turkey, in Altinkum on the Aegean coast. It's the first time that I've been to Turkey and I'll definitely be going back. Lovely place, excellent weather and really friendly people.

Lots of nice food as well, lots of grilled meat and kebabs. I've been trying out some recipes and I'll let you know how I get on in the future.

I was at home for three days and then off to Glasgow for the weekend to see The Rolling Stones in concert. Probably the best concert that I've ever been to.

During the week after that I was trying out some new recipes based on the food that I had in Turkey.

The weekend before last some kind person reversed into my car, causing some major damage, and then drove off without stopping. Nice person. Unfortunately for him the car was parked outside my house, my wife, Maresa, heard the bang and managed to get his registration number before he sped off.

Last Saturday I held a barbecue for family and close friends. I'd arranged it weeks ago but as it got closer to the date the weather forecast got worse and worse. On Saturday it was pouring but the barbecue went ahead. I managed to safely shelter most of my grill under a large garden parasol, which myself and a few friends could stand under as well. As the food cooked I carried it back to the house to feed those not brave enough to come outside.

Knowing the weather was going to be bad I made simple, quick to make food. Two of the recipes that I used are included in this newsletter and are spicy wings and barbecue chicken drumsticks.

Barbecueing in the rain is interesting, I used wood chips, Cherry wood if you're interested, which created a fair amount of smoke. And at the same time, as the rain hit the hood on my grill it instantly turned to steam.

So I had smoke and steam at the same time.


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Kids love the rain as well, running around slipping on the grass, playing in the mud. They end up scruffy. Strange how this doesn't worry their dad’s while their mother’s immediately take the kids into the house to change them into the spare clothing that they've brought. Then let them play out in the rain again!

Anyway, here are the recipes.


Spicy Chicken Wings

These are really easy to make, nice and spicy and you eat them with your fingers. My favourite type of barbecue food! To save time I made the sauce the night before and kept it in the fridge. But you can make it just before you need it.

Serves: 6

Preparation: 10 minutes

Cooking time: 25 to 30 minutes

Ingredients

  • 18 chicken wings
  • Oil for cooking

For the sauce

  • 9 fl oz (250ml) of cider vinegar
  • 1 tablespoon of coarse sea salt
  • 1 teaspoon of freshly ground black pepper
  • ! teaspoon of paprika
  • I small, roasted red pepper chopped
  • freshly ground black pepper to taste
  • 9 fl oz (60ml) of vegetable oil
  • 2 tablespoons of Worcester sauce
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon of dried chilli flakes
  1. Place all of the ingredients into a blender and mix well together. Pour the sauce into a jug or bottle.
  2. Rub the chicken wings with the oil and cook over a hot grill for about 10 to 15 minutes. Stir the sauce and drizzle it over the wings every few minutes.
  3. Turn over and repeat for the other side. The sauce will separate and so will need stirring frequently prior to drizzling.
  4. Serve while hot.


Barbecue Chicken Drumsticks

Another easy to make recipe that you can also eat them with your fingers. Either make you own sauce or use a shop bought one.

Serves: 6

Preparation: 10 minutes

Marinate time: 2 hours, or overnight

Cooking time: 25 to 30 minutes

Ingredients

  • 12 chicken drumsticks
  • 9 fl oz (250ml) of your favorite barbecue sauce. I used The Top Secret Barbecue Sauce Recipe. If you want to find out more about it, I've written a short review. Read it here.
  1. Using a sharp knife make 3 slashes through the thickest parts of the drumstick.
  2. Place the drumsticks in a bowl and cover thoroughly with the barbecue sauce. Cover with cling film and place in the fridge for 2 hours or overnight.
  3. Cook over a high heat for about 25 to 30 minutes. Turning occasionally and brushing with the sauce.



I hope that you enjoyed this issue of the Chargrill Chat.

See you in the next issue,

Les




 

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