Cityscape hits up Cashmere Cuisine's Kurt Robinson for some BBQ pointers.
Salt, pepper and a BBQ is all you need. Why Rich and beefy this fatty cut, dry-aged to perfection, is the BBQ king pin. How Sear over medium-high, direct heat until charred, 3–4mins perside. Move to medium-low, indirect heat and continue grilling before searing edges. Pro tip Let the meat reach room temperature before cooking.
A light alternative to red meat. Why A rich yet delicate protein and excellent source of Omega 3. How Place on tinfoil and sprinkle with a small amount of brown sugar, salt, pepper, squeeze of lemon juice and sweet chilli sauce. Wrap tightly to seal and cook for about 20mins on medium heat with BBQ lid down. Pro tip Get boneless salmon to avoid those pesky pin bones.
MEATY STICKY PORK RIBS
No knife and fork required! Why A tasty moreish pork cut perfect for the whole family. How Marinate ribs overnight in a good smoky BBQ sauce. Cook in a slow cooker for 4 hours on highwith a touch of water. Char the ribs over a high heat on BBQ for 10mins, basting throughout. Pro tip Baste with sweet chilli sauce in last minutes for an extra flavour kick.
BUTTERFLIED LEG OF LAMB
Perfect for feeding a larger group. Why What’s a Kiwi BBQ without NZ lamb? How Ask your butcher to bone out a leg of lamb in one piece. Rub with olive oil, garlic, rosemary, salt and pepper and marinate. Hot sear fat side down for 5mins, close lid and cook for 10–15mins each side on a low heat. Rest for 5mins. Pro tip Use an upturned roasting dish if your BBQ doesn’t have a lid.
MOROCCAN BONELESS CHICKEN
Moroccan flavours are so hot right now. Why Easy and super delicious. How Ask your butcher to debone chicken in one piece. Glaze chicken in mix of cumin, cinnamon, lemon juice, honey, turmeric, cardamom, garlic, all spice and olive oil. Cook on medium heat with lid down, basting every 5–10mins until chicken is cooked (about 40mins) through. Pro tip Serve with couscous, tzatziki dressing and a squeeze of lemon.