BBQ Manufacturers

The new codes barbecue

THE GOOD TWISTS

Sausages which give dizzy: a large sausage roll (Toulouse, for example) in a spiral. Secure with large skewers to obtain a snail. Turn it with two spatulas.
A whole salmon for large table: put on a plate salmon from March to May kilos emptied. Do not too much on the hot coals (between 90 ° C and 120 ° C). Close the grill and cook for 2 hours.
Chicken upright: rub the chicken with salt and smoked paprika. Empty the fourth of a large can of beer and “sit” chicken above stretching his legs to form a tripod. Fold the wing tips behind his back. Place on hot grill, close and cook for 1 h 30. Let stand 5 minutes then cut.

THE GOOD ACCOMPANIMENTS

Coconut corn: 15 min scald ears of fresh corn. Brush with melted coconut oil coriander + + + shredded coconut chilli. Roast 10 minutes.
The piri-piri sauce to spice up all: make reduce 2 garlic cloves with the juice of 1/2 lemon, 1 chicken bouillon cube, 20 cl of white wine and 1 tsp. tablespoons piri-piri (South African pepper). Remove from heat add 20 g butter.
Bread with Italian arias: wrap the dough around oiled skewers. Brush with oil with garlic and rosemary, cook 10 minutes, turning twice.

GOOD ADDRESSES

The trinquet. Every Wednesday, the terrace welcomes South African braai Kobus Botha, until September 16. whole roasted lambs and pigs are on the menu.
About 25 €. 8, quai Saint-Exupéry, Paris-16e. such. : 01 40 50 09 25.
Soon grill. Bulgogi (marinated beef in soy) or wagyu basis for a barbecue in the Korean style.
Card, from 35 €. 78, rue des Tournelles, Paris-third. such. : 01 42 77 13 56.
The beast. A huge smoker grill imported directly from the United States, where meat cooked slowly for hours.
The sandwich, € 10. flat, € 25. 27 Rue Meslay, Paris-third. such. : 07 81 02 99 77.
Weber Grill Academy. For lunch and learn at the same time all the secrets of cooking with barbecue tools.
Formulas from 17 € to 89 €. 23, rue Marceau, 92130 Issy-les-Moulineaux. such. : 01 40 95 84 16.

TO READ

“Cooking with fire,” Linda Louis (ed. The Beach).
“Barbecue and other recipes from South Africa,” Kobus Botha (ed. Mango).
Further reading
10 ideas marinades to transcend a white chicken
Barbecue: 10 ideas that are changing
A barbecue, yes, but vegetarian



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