No turkey here thanks!

I have never been a fan of turkey; I find it bland and boring and a bit like an over-dried chicken.  We have never had turkey for Christmas in our home as a couple, preferring instead to opt for game like venison, wild boar or pheasant.  And they always get cooked on the barbecue.  No matter what the weather, John will prepare the roast on our Webber in the garden, and being in Wales, meant the tradition continued.

Llandovery, our nearest small town (1.5 miles down the hill) is a drovers town.  It has been for hundreds of years, meaning it was on the route the Drovers took to take the sheep from farm to market, many days walk away.  Llandovery was a major stopping point on the route.  This year, we had lamb on our barbecue for our special dinner.  It was delicious, and as always because of the method of cooking, tender and juicy.

Interested in trying a roast on your barbecue?  Here are our top tips:

  1. Any meat you cook in an oven can be cooked on a barbecue. The key is not to get it so hot on the outside that you burn the skin and the middle is raw.  We love our Webber, because you can load the charcoal either under the meat, or, as we do for roasts, to the sides of the meat, with a tray of liquid directly under the meat.  This prevents burning and adds much needed moisture.
  2. Marinade to within an inch of your life!  The more flavour you add to meat for a barbecue, the better.  If you have time to marinade 24 hours ahead, even better.  And be generous.  Lots of the marinade on the outside will end up in the charcoal, so keep topping up during cooking.
  3. Check regularly. More regularly than you might think as food has a habit of suddenly looking ready on a barbecue.  We check our meat every 20 minutes; this is a good way of keeping an eye on your charcoal levels too.  Remember, never to leave your lit barbecue unattended. When we say we check it, we mean we take the lid off the Webber. If you don’t have a barbecue with a lid, you may find roasting is not an option for you.
  4. Let your roast sit for a good 20 minutes after you’ve taken it off the barbecue.  Leaving meat to sit allows it to get that lovely tenderness you want from a slow-roast.  Don’t be tempted to cut it until it has rested for this period.  You can cover it loosely with foil to keep the heat in.
  5. Be super-aware of hygiene when cooking anything on a barbecue. Always start by cleaning the grills and any tools that you’re planning to use.  Wear an apron (this is not to protect your clothes, but to protect the meat from germs you’ll be carrying around) and use heat-proof gloves.  We always recommend you keep a small fire-extinguisher close by and a fire-blanket is also a good precaution.

We’d love to hear what you choose to roast on your barbecue, do let us know.

Dinah

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