Yesterday I started to compile my order for my online groceries. And I made a terrible discovery. They have stopped stocking barbecue charcoal for the year. Even though the evenings are still reasonably long and the days are still quite warm - and sometimes even clear - the powers that be have decided that there are to be no more barbecues this year.
We are going to have to venture into actual shops (quelle horreur) to stockpile supplies for the rest of the year, and for our early spring barbecues next year.
As my farewell to the barbecue season, I thought I'd share a couple of the cracking meals that the Weber has given us this year, that didn't quite rate a post before.
A lovely rib of beef, cooked slowly and with a good bit of smoke, accompanied by onions inspired by the Barbecue Pit Boys Onion Cheese Bacon Buds (but without the bacon and cheese...), crushed minted peas and Yorkshire puddings.
Mexican Pork Wraps
500g pork mince
1tsp minced chipotle in adobo
1/4 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp dried wild oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
Tortillas, sliced onions, sliced cheese, mayo mixed with a little chipotle to serve.
With your hands, mix the mince and spices, then form into 4 long sausages around soaked kebab skewers. Rub lightly with oil.
Barbecue until cooked. When they are done, take them off the barbecue and allow to rest for a couple of minutes, while you warm the tortillas on the barbecue. Slide each "sausage" off the skewer & into a tortilla, adding slices of onion, cheese and chipotle mayo to taste. Serve grilled vegetables on the side.