Looking to take your grilling game up a notch? My recipe for succulent veal T-bone steaks with a finger-licking good dry rub, served alongside sizzling red pepper kebabs, will have your taste buds dancing in delight!
Are you a barbecue fiend?
A recipe for the barbecue summer: what can be nicer than getting your charcoal/gas-fired out, poking it around in a manly way even if you normally don't come within two feet of a cooker, sipping the fifth beer before the first burger comes off...
But: there’s a huge but to it, of course.
It's all very well in the countries that LIVE outdoors. Aussies - best wishes to you. Same thing in a French gite over two weeks in July: you can come outside even to cook bacon for breakfast. In England though, it's bad quality charcoaled food served by half-cut blokes. With the rain imminent.
Don't get me wrong, I'm all for having a beer or two al fresco and enjoying the two days of summer that nature usually allocates to these isles. But my view is: anything can be cooked better in the kitchen and then brought outside to consume if the crowds wish.
But I bet you won’t agree!
To BBQ or not to BBQ: The pros and cons of cooking food on a barbecue
There’s something about the smell of charcoal and smoke that makes Brits go crazy for a barbecue. As soon as the sun comes out, we rush to the nearest supermarket to stock up on sausages, burgers, chicken, and all sorts of marinades and sauces.
But is barbecuing really the best way to cook food? Here are some of the pros and cons of cooking food on a barbecue, from a British point of view.
-It’s fun and social. Barbecuing is not just about the food, it’s also about the experience. It’s a great opportunity to gather with friends and family, enjoy the outdoors, and have a laugh. You can also get creative with your food and try different recipes and flavours. Barbecuing has long existed in some form in just about every corner of the world, and it’s always been a social event.
-It’s delicious. There’s no denying that food cooked over fire tastes amazing. The smoky flavour, the charred edges, the juicy meat - it’s all mouth-watering. You can also enhance the taste by using spices, herbs, rubs, and marinades. Some people even throw wood chips or sprigs of lavender or rosemary on the charcoal to give off a lovely fragrance.
-It’s versatile. You can cook almost anything on a barbecue, not just meat. Vegetables, fruits, cheese, bread, pizza - you name it, you can grill it. Foil is handy for wrapping up chunks of food and cooking them without risk of burning. You can also make desserts on the barbecue, such as grilled pineapple or bananas with sugar and marmalade.
-It’s risky. Barbecuing can be dangerous if not done properly. You need to make sure that the barbecue is lit well ahead of time, that the smoke has cleared and that white ash appears on the glowing charcoal before you start cooking. You also need to ensure that the food is cooked evenly and thoroughly, especially chicken and pork, to avoid food poisoning. And don’t forget to keep an eye on the fire and keep children and pets away from it.
-It’s messy. Barbecuing can be a hassle to set up and clean up. You need to find a suitable spot for your barbecue, preferably away from trees and buildings. You need to have enough charcoal, matches, tools, plates, napkins, etc. And after you’re done eating, you need to dispose of the ashes safely and scrub the grill clean.
-It’s weather dependent. Let’s face it, British weather is not always ideal for barbecuing. It can be unpredictable, cold, windy, or rainy. And nothing spoils a barbecue more than having to run inside with your food when it starts pouring down. Of course, you can always cook everything indoors instead, but then it’s not really a barbecue anymore.
So there you have it - some of the pros and cons of cooking food on a barbecue. What do you think? Do you love barbecuing or do you prefer other methods of cooking? Let us know in the comments below!
My recipe for veal T-bone steaks hits the spot
If you're looking for a mouth-watering, flavour-packed meal to impress your guests, look no further than veal T-bone steaks with a dry rub, served alongside grilled red pepper kebabs.
This meal is the perfect combination of juicy, tender meat and fresh, grilled vegetables, making it a well-balanced and satisfying meal that's perfect for any occasion.
Whether you're hosting a dinner party or just want to treat yourself to something special, this recipe is sure to impress.
Why veal steaks?
Veal T-bone steaks are a delicious cut of meat that is incredibly flavourful and tender. They are also easy to prepare and cook, making them a great option for both novice and experienced cooks.
The dry rub used in this recipe is a combination of herbs and spices that really enhance the flavour of the meat, giving it a delicious smoky taste that pairs perfectly with the sweetness of the red pepper kebabs.
Grilled red pepper kebabs are a great way to add some fresh and colourful vegetables to your meal. They are also easy to prepare and cook, making them a great side dish to accompany your veal T-bone steaks.
The sweet and slightly smoky flavour of the grilled peppers pairs perfectly with the savoury and slightly spicy flavour of the dry rub on the veal steaks.
Whether you're looking to impress your guests or just want to treat yourself to something special, this recipe is sure to hit the spot.
So, fire up your grill, grab your ingredients, and get ready to cook up a storm with this mouth-watering recipe.