Is it BBQ time yet?

May 5th 2022


Step up your BBQ game with a little international flare – shrimps on the barbie, Southern chicken and Korean short ribs. Paired with great drinks and you’ll be sure to impress all your mates.

Korean Short Rib & Beer

Short ribs (flanken cut)

5 cloves garlic

1 coarsely chopped onion

1 cubed Asian pear

1 cup soy sauce

1 cup brown sugar

¼ cup honey

¼ cup sesame oil

black pepper to taste

Step 1

Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight.

Step 2

PREPARE grill for high heat, and lightly oil the grate. Grill ribs until the meat is tender and the outside is crispy, 5 to 10 minutes per side.

Step 3

Serve with Rice, kimchi salad and a cold beer

Southern Chicken & Southern Comfort

2 teaspoons salt

1 teaspoon black pepper

2 tablespoons vegetable oil

½ cup finely chopped onion

¾ cup ketchup

2 tablespoons white wine vinegar

2 cloves garlic, chopped

10 chicken drumsticks

2 tablespoons brown sugar

2 tablespoons Worcestershire

Step 1

Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

Step 2

Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.

Step 3

Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side. Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. Serve with a cold southern comfort

BBQ Shrimps & wine

Shrimps

1 tbs ea. parsley, thyme, cilantro

1 tbs shallot, minced

3 cloves garlic, crushed

1/2 cup butter, melted

1/4 cup olive oil

3 tbs fresh lemon juice

Salt & ground pepper to taste

Spinach & sliced lemon to garnish

Perfectly served with wine

Step 1

Peel and devein the shrimp, leaving the tails intact. Mince the fresh parsley, thyme, cilantro, and shallots. Crush the garlic cloves. Combine the melted butter, olive oil, parsley, thyme, cilantro, lemon juice, cloves, shallots, salt, and black pepper in a large bowl.

Step 2

Mix in the shrimp. Marinate at room temperature for 15 minutes or in the refrigerator for 30 minutes. Discard the marinade after the 30 minutes, as it will not be safe to reuse due to contact with the raw shrimp.

Step 3

Thread the shrimp on narrow skewers. Grill until just opaque (or pink in colour and firm to touch), about 2 minutes per side. Line a platter with fresh spinach leaves. Arrange the skewers on the platter. Garnish with lemon. SERVE WITH A GLASS OF WINE.


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