Reader recipe winner: Time to barbecue
Move over ham and pineapple, chicken and watermelon is our new favourite combo and we will be making this sweet, spicy, smoky, barbecued yumminess all summer long.
Jude Cottle, who entered her winning recipe in our latest reader recipe competition, says she makes the “delish” spice mix in larger quantities and stores it in the pantry in a jar for when it’s needed. We have gone one step further and frozen the chicken in the marinade, so it’s a quick and easy thaw and barbecue on weeknights.
This recipe wins Jude a $999 Beef Eater Bugg — the small on size, big on technology and engineering barbecue that is designed to attach to balconies, boats or tailgates, hang on walls or be placed on a bench or the stand-alone trolley for barbecuing anywhere.
About the Bugg
Designed and built by Beef Eater, Bugg is the culmination of more than 25 years' experience in development of innovative barbecues. Small on size but big on technology and engineering, the Bugg packs in a host of advanced features.
• Two powerful, independently controlled stainless steel burners ensure a superior performance to deliver even heat without flare ups. The Quartz Start Ignition fires up the first time, every time.
• Barbecue with the hood up or down. The spring-assist hood lowers gently for smooth operation and the integrated thermometer comes standard.
• Everything is easy with the Bugg. The locked-in grease tray and easy-clean hood ensure there are no spills or mess and the detachable shelves and accessory hooks make it easy to pack and go.
• The Bugg is easy to store and carry so it goes where you go, attaching to almost anything — balcony, boat rail or tailgate. Hang it on a wall, sit it on a bench, or use it, standalone, on the sturdy Bugg trolley.
Beef Eater Bugg mobile barbecues start from RRP $689 and are available as gas or charcoal fuel barbecues in graphite, amber and red from appliance stores nationwide.
Black pudding on the grill
As food writer Jan Bilton says in one of her recent columns:“Barbecues inspire conversation and debate like no other form of cooking. There are those who believe coals are the best cooking method, enhancing the flavour of all foods. Others enjoy the ease of gas arguing that it’s the al fresco cooking that adds the flavour, not the smoke.”
Then there are the sausages. Many are adamant that all sausages should be pre-cooked before barbecuing but Jan believes it’s the temperature that they are cooked on that is most important. What everyone does agree on is that the sausage is a barbecue must.
In the recent Great New Zealand Sausage Competition it was a venison blood sausage — given a dash of French flair — that was judged the country’s best. The Akaroa Butchery & Deli Black Pudding was the first of its kind to make it to the top. Black pudding is perfect for the barbecue as long as it’s cooked gently on medium to low heat. Barbecued black pudding makes a great burger.
Make a change and add Jan's black pudding barbecue burgers to your summer grills.
For even more inspiration, see our barbecue recipe collection.