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Barbecue

Lamb Shank With Chickpeas And Tomatoes

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Supposedly it's the last proper summer weekend on the Munich Rubble Plain, so firing up the barbecue is a no-brainer. Last week I made haxe in the smoker, today it was the same cut from a lamb. This will not be smoked, though, I went for a midly oriental version.

Smoked Haxe

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Haxe (roast pork hock) is one the most famous Bavarian dishes. Traditionally it is made on a charcoal rotisserie but it can also be made in an oven. But if you have the right barbecue gear, it is also possible to make it in a smoker.

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I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two.

Spare Ribs With Pomegranate Glaze

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If you want to get fancy with your barbecue, pork ribs are the perfect canvas to paint flavours on. I don't use fruit very often in cooking, but pork matches well with a lot of fruit so I gave this slightly exotic twist a try.

Char Siu Ribs

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Char Siu is a tradtional barbecue seasoning for pork in the Cantonese cuisine. It is characterized by a deep red colour and has a distinctive taste. Normally Char Siu pork is made with belly, loin or shoulder. The meat is marinated in a spice mixture and then roasted over fire. But here I to use the Char Siu seasoning with ribs which are prepared the classic low-and-slow way on the barbecue.

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During my last visit of the Viktualienmarkt in Munich two lovely pieces of beef shortrib caught my eye at the Eisenreich butcher's shop. They loudly cried "barbecue me!". So I bought them and obliged.

Flank Steak With Green Mayonnaise

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I have always wanted to make flank steak but I never got around it so far. As a condiment to go with the steak I had the idea to make a mayonnaise with herbs, also to test the blending capabilites of my Magimix food processor which so far I have only used for chopping sausage meat.

Mirabelle Smoked Lamb Shoulder

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I am a huge fan of lamb, but I have never cooked it low and slow so far. So it was high time to settle this discgrace.