We would firstly like to thank Nigels Butchers who supplied all the meat cooked on the day which was to their normal high standard and also a special thanks to Karen at Café K who provided an excellent venue for the barbeque demonstration.
We had a very successful two days with samples of BBQ marinades and rubs prepared by David from the Spencer Collection available to taste, and together with two good days weather and many BBQ gift ideas on display from the Spencer Collection it was enjoyed by many people.
We set out to show how with a little effort and with high quality BBQ equipment and ingredients you can turn a usual boring BBQ of just burgers and sausages into a gastr0nomic feast. The marinades and rubs were simple to prepare and showed how you can have a BBQ with a diference this summer.
Barbeque cooking demo’s were done on the Grilltech savannah 3 burner and the Space Grill 600. Some of the products on show were the Grilletto 'Son of Habatchi' , the Grillslinger BBQ Tool Belt and our range of Camerons Smokers.
Below is a recipe for one of the marinades used at the BBQ.
BERBER MARINADE
Ingredients
1 medium onion, finely chopped
½ teaspoon ground cinnamon
4 cloves finely chopped garlic
¼ teaspoon ground allspice
2 tablespoons chopped fresh ginger
1 teaspoon ground cloves
3 tablespoons mild paprika
4 teaspoons salt, or to taste
1 tablespoon hot paprika
1 teaspoon of honey
1 tablespoon ground coriander
¾ cup olive oil
2 teaspoons freshly ground black pepper
¼ cup lemon juice
½teaspoon ground cardamom
1 teaspoon hot red pepper flakes
Directions
Combine all the ingredient’s into a blender and purée to a smooth paste, it will make enough to marinade 3 pounds of meat and will perfectly compliment fish poultry and red meats. Very simple and very very tasty.
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