That’s exactly what we decided to do. Sizzle in the rain.
Actually it was more of an experiment.We were unpacking our bbq grill after almost 5 years (it’s a miracle it was still useable). It was packed up in Goa when we were moving to Cochin 5 years back, and well it was time to go charcoal shopping again. An added motivation was brilliant barbecues that I had recently received.
Although it was been raining lightly in Goa the last few days we decided to go ahead with or BBQ plans and since we have a pretty large balcony and a covered portion as well , the rains couldn’t play spoilsport.
M and I pondered for hours on which recipe to try and we finally narrowed down to Caribbean marinade and buffalo chilli chicken. The Caribbean marinade was a bit too bland for my taste but the buffalo chilli chicken was “Yum-o!”. The charcoal we got was however not of great quality, perhaps the pieces were too big, and whatever the reason, it took AGES to heat up. And since my husband doesn’t drink alcoholic based drinks it was left to me to finish off the remaining beer. I passed the rest of the evening between having conversations with the marinated chicken and frequent trips to the loo!!!
Barbecues that use coal generally take 45 minutes to heat. When the red glow has disappeared and what one sees is a thick coating of gray- That is the ideal temperature for slow cooking. In fact, the meaning of barbecue is, to slow cook. It is thought that the barbecue originated in America during the late 1800’s. When less than great cuts of meat were fed to the cowboys they tenderized this meat by several hours cooking. Although it is thought that the barbecue originated in America this isn’t true n and to this day it is thought that no body actually knows who invented the barbecue. The word itself might come from the word barbacoa which is a Taino Indian word which means meat smoking equipment. In fact its origin could even go back to the Stone Age when man had no equipment to cook with, just a stone, and a man-made fire and a freshly killed animal. Whatever the occasion or origin a barbecue is undisputedly a great way of cooking food and to indulge in the outdoors.
Experts aver that marinating times can be anywhere between 15 minutes and 2 days. As a general rule, the longer you marinate the more tender and flavoursome the food will be. Although food marinates faster at room temperature than in the refrigerator, I usually allow a longer marinating time in the refrigerator to ensure that the food remains safe to eat.
Buffalo chilli chicken
1 kg skinned chicken pieces
3 spring onions, chopped
2 cloves garlic, crushed
1 ½ cup tomato sauce
1/2 cup beer
1 ½ tablespoon vinegar
1 tablespoon honey
2 tablespoon Tabasco sauce or according to taste.
Score the pieces of chicken at 2 cm intervals and set aside.
In a shallow dish mix the spring onions, crushed garlic, tomato sauce, beer, vinegar, honey and Tabasco sauce. Add the chicken and toss to coat. Cover and marinate in refrigerator for 3-4 hours.
Once barbecue is heated and ready for cooking, drain the chicken and place on lightly oiled barbecue grill. Baste frequently with the reserved marinade, and turn the chicken several times, for 10-15 minutes or until chicken is tender and cooked through.Enjoy with Garlic Bread.
Note: The coking times for the chicken will depend on the size of the pieces. If you have a variety of sizes, place the larger , longer cooking pieces such as drumsticks and thighs on the barbecue first and cook for 5 minutes, before adding the smaller quicker cooking pieces such as wings and breasts.