BBQ
Makes / serves: However many people smell the smoke
Draft recipe
Method
- Choose today’s cast. There is no fixed menu: inspect the fridge, consult your appetite, then buy slightly more than you meant to.
- Light the barbecue outdoors and set up a hot side for searing and a cooler side for gentler cooking. Summer is traditional; Fraser considers a dry winter afternoon perfectly acceptable barbecue weather.
- Cook each item using its own recipe and appropriate doneness checks. Start the longer cooks first and keep cooked food separate from raw meat. “It looks barbecue-ish” is not a cooking temperature.
- Put the buns, sauces and sides on the table. Announce that everything will be ready in five minutes, then begin the final round of sausage supervision.
- Eat while it is hot. If you are wearing a coat, call it seasonal dining.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Coleslaw
4–6 side portions. Use the amount specified in the main recipe.
- 250g cabbage, thinly sliced (50% of the prepared vegetables).
- 150g red onion, thinly sliced (30%).
- 100g carrot, grated (20%).
- 100g full-fat mayonnaise, or to taste.
- 50g sour cream, or to taste.
- A dash of Caesar dressing and/or a pinch of ranch seasoning.
- Juice of 1/2 lime, then more to taste.
- Salt and black pepper.
- Thinly slice the cabbage and red onion and grate the carrot. Keep the prepared vegetable ratio at 50% cabbage, 30% red onion and 20% carrot.
- Mix the full-fat mayonnaise and sour cream with a dash of Caesar dressing and/or a pinch of ranch seasoning.
- Toss the vegetables with enough dressing to coat well. Add lime juice, salt and pepper to taste.
- Chill for 20–30 minutes, then stir and taste again before serving. Add a little more dressing or lime if needed.