pressure washer and bbq woes

[DaveGYNWA]

The method for BBQ'ing the corn is bang on - comes out beautiful that way. The only difference for me is to sprinkle a little cajun spice mix in before folding the leaves back down.

[ZenArcade]

BBQ, you'd need a fucking immersion suit and an ROV to have one up here at the minute. That recepie is, however, the dogs bollocks. Yum, yum. Z

[sheridan]

Unfortunately the only place we encountered today which had cobs with leaves had them out on one of London's busiest roads (not a fan of fruit and veg which have been exposed to pollutants all day).

We did get feta and large mushrooms though, and are just waiting for the heat to get build...

[Jim_Campbell]

Sod that, life's too short!

No. Good food is pretty much as good as life gets. Good food with friends is —IMO— absolutely as good as it gets. A little time prepping food for your friends...? Time well spent.

[maryanddavid]

Good food is pretty much as good as life gets.

S'right!

[Old Tankie]

Fair enough!  Whatever rocks your boat, Jim.  Life would be boring if everyone liked the same things but I can't stand BBQs or corn on the cob.  Poxy flies everywhere and corn on the cob stuck in your teeth!!  Me and the missus have just come back from a night out with friends, had a lovely ruby murray, cooked for us by the experts.  Sorted!!

For me, spending time with the grandchildren is about as good as life gets.  Friends are good but they're nothing as compared to the whippersnappers.

[sheridan]

Life would be boring if everyone liked the same things but I can't stand BBQs or corn on the cob.  Poxy flies everywhere

That's what citronella candles are for :-)

[Jim_Campbell]

My ongoing, lonely mission to rehabilitate the tarnished reputation of the barbecue as a perfectly good means of cooking decent food continued on Saturday:



On the left grill, we've got venison sausages, pork & leek sausages, lemon & herb marinaded chicken thighs, goat cutlets cooked with rosemary, and some potatoes. On the right grill, we've got a boneless leg of pork, of exactly the kind you'd roast for Sunday, just unrolled.

Here's a closer look at the pork:



Check out the crackling! :-)

(I've just had the last of the pork cold in a sandwich for lunch.)

Cheers

Jim

[Old Tankie]

Where's the famous corn on the cob?!

[Jim_Campbell]

Where's the famous corn on the cob?!

Guest wasn't keen, so I didn't bother. Also, butter not exactly diet friendly. Pleasingly, a massive pile of grilled meat is entirely permitted on Slimming World.

Cheers

Jim

[Old Tankie]

Must say I'm impressed with the crackling!

[Jim_Campbell]

Determined to see how many more barbecues I can squeeze in at the end of the season. Doubled up this weekend — another shoulder of pork joint yesterday and this little beauty on Saturday:



Left grill: spicy ratatouille thingy; goat chops with rosemary; jerk chicken thighs.

Right grill: more chicken thighs in a chilli, lemon and herb marinade; rib of beef.

Here's a better look at that beef.



Cheers!

Jim

[Old Tankie]

What's that on the top left?

[Jim_Campbell]

What's that on the top left?

Courgette (home grown), chestnut mushrooms, red onion, red pepper, tomatoes, garlic, hot paprika, green chilli. Starts off covered with foil, so the veg basically steams, and then take the foil off to reduce the juice down to more of a sauce.

Cheers!

Jim

[Old Tankie]

I have to say that sounds very tasty.