Cooking- Grilling/BBQ
With the weather turning nice I’ve started regular BBQ parties again. I was hoping to do my slow-smoked dry-rub
ribs yesterday but we were travelling over the weekend and I didn’t have the necessary stuff in time (the ribs).
So instead I grilled some lamb with my special marinade. Note that its really
important to understand the difference between BBQ and grilling. Barbeque is
slow cooking with smoke and indirect heat while grilling is cooking relatively
quickly over direct heat. For the marinade my “secret” ingredient is roasted
dried fenugreek leaves from Vij’s Rangoli (the market next to Vij’s) in
Vancouver. I mix them with salt, fresh chopped rosemary from the garden and a
few other herbs (winter savory, some crushed pepper and some thyme) and some
olive oil. Marinade for 4 or 5 hours, heat up the grill. Throw the lamb on the
grill on one side, sear it, then turn it over and reduce the heat. Note that the
grill will flare up quite a bit from the olive oil but that’s usually ok since
you want to sear the outside anyway. You just don’t need to blast the heat
super-high.
I think they turned out pretty great. Hillel mentioned that they were salty
and I did overdo the salt a bit, but the interesting thing is that he mentioned
that he had thought the salt was just from the lamb. Proper seasoning (using
salt) is really important to cooking and its one of those things I often get
wrong, but it was pretty cool when it works out such that it integrates well
with the dish.
Today I plan on shopping fpr materials for my spice rub for some proper ribs
for next week. I also want to try a pork shoulder sometime soon but I need to
make sure I have the heat on the smoker fixed for that.
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