Barbeque time approaches

Summer is upon us here in Merry England . We gaze up at the sky like the ancient druids looking for a sign to indicate that the sacrificial fires may once again be lit and the collumns of kerosene scented smoke may start to rise carrying the cremated remains of the sacred sausage and the revered burger to the leaden heavens.

Seriously----I do enjoy a good BBQ--Ive done thousands, The "Hog roast" seems to be gaining popularity in some, Although not all, comunities?? And it's actually an easier option than a mixed kind of barby where you cook the usual popular stuff like burgers--Make your own with a good quality ground beef (Mince) See my burger recipe--Just type burger into the search box---  Get the best quality sausages to avoid the sudden gouts of flame and black smoke that completely ruins your bit of chicken leaving it covered in sooty smoke . This being caused by the fat content spurting out into the coals and igniting! Not a good thing!!

Try marinading lamb legs or shoulders with lemon lime and coriander--A grind of sea salt and some garlic! Bone out and flatten them then cook slowly without scorching! Have a chopping board nearby to slice them on and a few nice plump ciabattas to fill! A little mint and cucumber yoghurt to dress your salad and away you go.

Salmon will take the same marinade only cook it in tinfoil so it remains nice and moist , perhaps a little butter and olive oil to lubricate things a bit
 Malbec to wash it all down !  Right where's the charcoal???

There y' go -Bone out and very little fat about to make flames.

On with the marinade of choice preferably overnight in a plastic bag in the fridge.

Leave it flat and cook it slow!