THRIFTY CHOICES FOR THE BARBECUE
SKIRT STEAK
Also known as onglet or hanger steak, this cut has an open-grained texture and a great flavour. Much cheaper than prime steaks such as rump and sirloin, it’s also quick to cook on the barbecue. Marinate in the fridge for a few hours with olive oil, ground black pepper, slices of garlic, bashed thyme and rosemary sprigs, plus a pinch of chilli flakes. Leave out of the fridge for a while, then season well with salt and cook for 2-3 minutes on each side over hot coals until crusted with brown but medium rare in the centre – any longer and it will be tough. Rest for five minutes and slice across the grain. Great with punchy herb-based sauces such as salsa verde or chimichurri.
LAMB NECK FILLET
A juicy cut. For quick cooking, butterfly it by cutting most of the way through the fillet along its length, then folding it open like a book. Oil lightly with olive oil, then rub with salt, pepper, paprika and whole cumin seeds. Cook over hot coals until medium – 2-3 minutes on each side; like skirt steak, it will be tough if you cook it longer. Rest for
3-4 minutes before slicing across the grain.
PORK SPARE RIBS
A barbecue classic. Rub with a mix of salt flakes (1 tsp), ground cumin and ground coriander (2 tbsp each), hotsmokedpaprika(2tsp)anddried oregano (4 tsp), then leave to marinate in the fridge for a couple of hours.
Put the marinated ribs, closely packed, in a roasting tin with a small glassful of water. Cover the tin tightly with foil and cook at 160°C/140°C fan/ gas 3 for 2 hours until tender.
Finish on the barbecue for about 5 minutes on each side, brushing with barbecue sauce for the final couple of minutes.
SKIN-ON BONELESS CHICKEN THIGHS
Flatten out, giving them a bash with a rolling pin if necessary, then marinate in the fridge with crushed garlic, chopped rosemary, lemon zest, olive oil and some salt
and pepper for at least 3 hours. Cook the chicken thighs skin-side down until the skin crisps, then flip and continue cooking until cooked through and the juices run clear when you pierce the thigh with a skewer. Skinless thighs, though less juicy, work too.