Taste of Summer with Chef Cunny
WE STILL have a few weeks left in the season, so there is still time to enjoy a taste of summer with your very own blowout barbecue! Imagine this delectable spread – grilled corn on the cob, prepared not one but five ways, tequila and lime-infused grilled wings, smoky honey barbecued baby back ribs, grilled shrimp flatbread pizza and pesto pasta salad with panseared chicken breast.
Salivating yet? Well, culinary expert Chef Noel Cunningham, aka ‘Chef Cunny’, has the inside scoop on all things barbecue, providing tips along with recipes for these flavourful treats just for you to try at home:
Summer barbecue tips
Plan ahead: Planning your menu ahead of time will make it easier for you on the day of cooking. You will know exactly what is it that you’re going to do.
Prep all your dishes: Your food will taste better and you will have more time with your guests.
Fresh is best: Make your own burger. Fresh is always best.
Temperature: For all your meat, low and slow is the way to go. Besides maintaining moisture, this technique helps to develop the right smoky flavour.
Marinade, marinade, marinade!: When it comes to barbecue, marinating your meat ahead of time is a must. Remember to leave some of the marinade to base the meat while it’s cooking; this will add moisture as well as trap more smoke to your meat.
All sides matter: A common mistake is planning the protein and forgetting the side dishes; plan your sides as well. Get the sides right, such as a creamy potato salad, corn on the cob, flatbread or even some Jamaican rice and peas.