With the lovely weather we have been having a lot of barbecues recently. I try and cook different things, and we usually have a selection of salads alongside the grilled meat.
I do like cooking boned and flattened chicken thighs on the barbecue.
These were marinaded in lemon juice, olive oil and herbs. I leave the skin on as this is the best bit.
I also do ribeye steaks, but I find you need to have the temperature just right otherwise they can either be bland or overdone. I season my ribeye steaks with salt and pepper and a little garlic oil.
The lamb leg steaks were marinaded with olive oil and rosemary.
I am also know to do burgers, but I try and use a good quality burger to get the best results. These are served in a brioche bun with cheese and salad.
With sausages, like the burgers I like using a good quality meaty sausage. I prefer chipolata sausages, they remind me of the French sausages we cooked when we were on holiday, but sometimes I use other kinds.
With pork belly slices I find it best to marinade them for a few hours in a salt and pepper marinade for a few hours to tenderise the pork.
Thinking now about other possibilities.