Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

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Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

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For the sauce, put the garlic bulb on a piece of foil, drizzle with a little of the olive oil and wrap to seal. Place on the hot barbecue with the onion and peppers. Cook, turning the veg carefully for 10 minutes, then add the tomatoes and chillies and cook all the veg until charred all over. As each item is cooked, transfer to a bowl; keep tightly covered with cling film. Tom Kerridge calls this tender, shredded, beef brisket the ‘ultimate sandwich’. It may take a while, but it will be worth the wait. Serve with coleslaw.

When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients. After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices. Tom Kerridge Barbecues is woven together with Tom’s own warmth and passion for cooking outside over hot coals and we are extremely proud to have sponsored such an amazing show. When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours.Now with a pastry brush glaze the ribs with the yellow mustard sauce and continue to BBQ them for another 2-3 minutes. Once the sugar starts to caramelise brush again, then repeat until you have a lovely glazed rib.

Often forgotten on barbecues, but never in Tom’s garden, are vegetables. From smoky aubergine dip or turmeric cauliflower salad, the fresh flavours just keep coming. When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed. Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours.Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together. Fish lovers will discover how to cook a whole delicate John Dory fish and Spiced Monkfish over coals, or really celebrate the summer with Lobster roasted in Thermidor butter.

Tom Kerridge fires up his barbecue to cook his favourite summertime feasts using charcoal, smoke, and fire. The show is full of tips and barbecue know-how, Tom’s recipes truly include something for everyone. In 2009 Tom competed in the Great British Menu for BBC Two and more television work followed, taking Tom from Great British Food Revival to Lose Weight For Good. Tom has also authored a number of best-selling cookbooks. For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other. For the tahini yoghurt, squeeze the flesh from 2 roasted garlic cloves and chop finely. Mix with the yoghurt, tahini, lemon juice and salt and pepper to taste. For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.

When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours. How about dessert on the BBQ too? Tom shares his recipes for a slow-baked whole Honey Cake, grilled pineapple and smores with baked banana. Grease a large baking tray or two small baking trays with oil. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other. This all happened under Covid-19 restrictions & a film crew ‘bubble’ was created for the closed set filming of the show during the first couple of weeks of June. An entire summertime’s worth of barbecuing inspiration was all filmed, edited and ready to be aired at the end of July. I’ve brought together some of my favourite recipes from all my books for you to enjoy and have a bit of fun making for yourself at home.

Preheat the oven to 220C/425F/Gas 7. Discard the cling film and brush the top of the rolls with the beaten egg. Sprinkle with sesame seeds and the flaky sea salt. Bake for 8-12 minutes, or until golden-brown. Remove from the oven and leave to cool. Let the charred veg steam in the bowl for 5–10 minutes, then remove and peel away their skins. Halve and deseed the peppers and chillies then chop all the veg finely and place in a bowl. Squeeze out the flesh from 4 roasted garlic cloves, finely chop and add to the veg. Mix in the sherry vinegar, olive oil and a little seasoning. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water.

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