Hot summer days in this country are still a big event: precious and usually cherished. We celebrate by putting our thermals away and staying out late and attempting to do what those in hotter climates are born knowing how to do….cook outdoors.
One chicken dinner: four huge pieces of chicken, marinated in lemon, fresh oregano, sweet paprika and a little oil, squeezed onto the rack of our new barbecue, dome popped over the top and cooked in about 45 minutes, served with fresh radishes and spring onions and griddled lettuce, and what look like carrot chopsticks and some other big hunks of salad vegetables. A slice of sourdough, a few new potatoes. That’s about it…
You want a review? Messy, smoky, delicious. Some of the best chicken I have eaten in a long while, the dome kept loads of moisture in the meat, succulent is the word that springs to mind – I could get into this…. :) All tips most welcome to this barbecue beginner!
No pudding, just a wander round the garden looking at the flowers.
Zeb Bakes 
In case no one has told you so over the last few days, your blog is really lovely.
It’s got the lot – it’s colourful, comfortable, tasty and chatty.
Your new BBQ looks great and it must be good at it’s job to cook that lovely piece of chicken you photographed. I’ve never seen one like that – here they are either built-in jobs on the terrace or the stand-alones like the round BBQ cook-types. Mine’s a typical built-in jobbie that came with the house, fire bricks surrounded on three sides. It get’s a lot of use during the year. Often on hot evenings I buy whole sea bream (cleaned but with head) which goes over the coals at about 10.00 when things finally start to cool down. A little oil on the skin (not on the BBQ) and that’s it (I like to let fish tell their own story). 10 mins later, a little rock salt, a grind of the pepper mill, squeeze of lemon juice, a little green salad, and ….. zen, perfection. Who cold ask for more? Another great on the BBQ is tiger prawns (a good 10cm in their shells). A little bit of a fiddle turning them if you don’t have one of the mesh jobs to hold them together, but with a little o.oil, herbs/spices …. perfection, and the smell when they hit the grill will set the entire neighbourhood salivating.
Lovely dinner! We grill a lot the whole year, it is just impossible to turn the oven when the temperature is above 35 C (which it is pretty much every day now)
Nice slideshow! ;-)
What a lovely meal. This is my first visit to your blog, so I spent some time reading your earlier posts along with this one. I love your recipes and the tone of your blog. I’ll be back often to see what you have been cooking. I hope you have a wonderful day. Blessings…Mary
Sounds like a veritable feast and I bet it was delicious.
Blue, thanks for the tips on fish on the barbecue – something to try pretty soon I think and thank you for the encouragement too :)
Sally, I would wilt if it got that hot here on a regular basis, how do you manage to bake all your lovely breads?
Hi Mary, thanks for visiting. I’ll come and see you at your blog too!
I’m still thinking about that white chocolate, labneh, rose and blueberry cake of yours Choclette, that would have made a great pudding!