As part of the Heriot offering we do big barbecues. And we’re always looking to do something a little different. That may be from a variety meats, to different styles of cooking. As a quick plug you can check our menus and maybe get some ideas.
One of our specialties is to poach salmon on a barbecue – a real treat as you can see on our website.
One aspect of good barbecue cooking, which is often overlooked, is to marinade the meat. For those of you who get the barbecue out regularly through the Summer you’ll appreciate this. Cooking on the grill doesn’t let you do much so the meat preparation has to happen beforehand.
You can marinade meat with any combination of spices, herbs, and oils that you like. The challenge is to put the right ones together for your meat. And – to let the meat marinate for the right length of time. Usually poultry (chicken) needs less time that red meats. And I’m suggesting between 2-8 hours as a general guide for timing. If you can leave meat to marinate overnight then so much the better.
Also remember that part of the process of marinading is to turn the meat occaisonally.
For marinades you don’t need to go crazy on ingredients. A few items put together can suffice. Key ingredients for meats are: mustard; honey; lemons (for the juice and sometimes the zest); Tabasco sauce, tomato sauce; brown sauce. All readily available in your local supermarket.
For a quick recipe why not try some marinaded pork fillets. Pork is a nice meat and is often overlooked as a barbecue option.
This is designed for 2 servings, so where there are more just increase the amounts proportionately.
For the marinade
2 tbsp tomato sauce
2 tbsp brown sauce
2 tbsp soy sauce
2 tbsp cider
1 tbsp barbecue spices
Mix the marinade ingredients together and then marinate the pork overnight. At a bare minimum you can marinate for 2 hours.
When ready to cook take the pork out of the marinade. As a first touch you can put a small amount of oil in grilling pan to seal the pork.
Then place the pork on the barbecue to cook for about 30-40 minutes, depending on the heat being applied. (Testing is always essential when cooking meat in the open.)
When ready let it rest for about 10 minutes before serving.
Enjoy what you cook and don’t forget fish and vegetables also taste great when barbecued.