Tuesday, 6 March 2012

Barbecue Season 2012

There are lots of ways to mark the passing of the seasons. Picnicking under cherry blossom, dreading the jacaranda as a harbinger of exam time, composing poems to the autumn moon, planting corn when oak leaves are the size of a squirrel's ear, thrilling at the first day warm enough for short sleeves. For us, one of the big markers of the arrival of spring is the first barbecue of the year. Which I know amuses my hardier readers who grill outdoors all year round.

This year's was on March 1st, St David's Day. Not a leek in sight. It was such a good idea that I think I am going to declare this a new family tradition, and come hell or high snow, we WILL barbecue on St David's Day next year.

Paul cooked a slab of pork belly. It was in the Weber, lid-down on indirect heat, for an hour and a half.


When I scooted in from work (yes, I have a new job - such a relief!) I chucked together a red cabbage slaw and a warm, vinegar-dressed, dill-redolent potato salad.

Best crackling ever.


The last slices of tender, smoky pork turned up in quesadillas for brunch on Saturday. A handful of grated emmenthal, a couple of sliced spring onions and they were absolute perfection.


5 comments:

ARLENE said...

Oh, this is making my mouth water! I love pork and this particular cut is so succulent. Your sides sounded wonderful as well. Happy St. David's Day!

~~louise~~ said...

Here here! St. David's Day sounds like the perfect time to Barbecue. We're not far from barbecue season here either and no, I'm not one of those who barbecues in snow, not yet anyway.

The Pork looks absolutely scrumptious! I'm surprised there was any left for quesadillas! (there wouldn't have been if I was there, lol...)

Thanks so much for sharing, now I feel like barbecue!

The Cat's Mother said...

that pork looks perfect!

C said...

Fab looking crackling! Congrats on the job - you must be really pleased!

I'm a fair weather barbeque person, and only then if someone else is doing the cooking. I should really try though, because I love smoky flavours in food.

Deb in Hawaii said...

That quesadilla is making me drool. ;-)

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