barbecue sauce recipe 04
word up foodtubers, so here i am on a beautifulhot summer's day. we have a fire down here and i'm going to do a gorgeous dish. it'slike my big fat greek, italian wedding on a plate. bbq lamb with fantastic sweet andsour roast vegetables. you're going to love it. go to your butchers and ask for the longestlamb chops you can get. as long as possible until they get to that little ball joint here.i'm doing a little rub for my lamb, chilli's there, coriander seeds, we're going to goin heavy with the black pepper, heavy on the sea salt. oregano, new growth bay and i'mjust going to pound the hell out of it. we're just going to sprinkle this over. rub it allin, just a little bit of oil there. come on brothers and sisters, that is a lamb chop.i'm going to throw that on the grill right
now, you can use charcoal if you want, sothis is just like a wood fire making it gnarly. the fats dripping away, it's kind of gettingsmoked as well, it all looks very good. can you see that fat sizzling on there? so overto the wood oven. so what i want to show you guys is simple roasted carrots with some onions,cook it at about two hundred degrees celcius with the tinfoil over it until soft. gettingsmoke in your face, excuse the tears. look at our lovely crew here. i'm going to addloads of bay leaves, i am going to hit it up with some honey and some orange. look atthat absoutley gorgeous. i want you to add some vinegar, four tablespoon and some pistachios.this is kind of like a little homage to our greek brothers and sisters. and we're goingto roast this up until all our carrots are
gorgeous and roasted. this goes back in theoven. come on, this is what we are talking about!i'm really pleased what we've done here guys. a lesson to be learnt about bbq'ing is justcare with a cut of meat. is it a fast cooking cut? a slow cooking cut of meat? this i actualylboth. you have the eye meat here which is the equivalent of a sirloin and this parthere next to the bone which is an equivalent of pork belly. pork belly takes hours to cook,sirloins takes minutes to cook. so what i'm doing is controlling the temperature. i'vegot a few disparate pieces of coal here so i don't over cook the eye meat. and over herei've just piled up the coals and i can move it around and control that. if you love bbq,catch up with my mate dj bbq, you are going
to love him. another little tip here as well.if you've got a pork chop or a lamb chop we obviously want to get that fat kind of renderingand kind of cooking away. just pile them up here so it's fat facing down. okay and thenwhat you do is turn it the other way. ah that rub is gorgeous, those things in there that'swhat we want. so keep it cooking! there's one last part of this meal i wantto bring to the fray and that's bulgar wheat here. it's just been boiled. lemon and oliveoil, a little pinch of salt and pepper simple. i've trashed the tin, but look at that! youcan hear it, gorgeous glaze. sweet, sticky, it's going to be awesome, so let's plate upguys. we're taking lamb to another level. such a pleasure. a little yoghurt, so goodwith that bulgar. and then just a little feta
cheese. remember, this is a greek, italianlove fest. and then the only thing to do now is to just chop up some parsley. there yougo. brothers and sisters. let's portion a little bit up. ahh, ahh. rub amazing, goodtexture. mmm it just goes to prove that that heat control which is in your hands is absolutelydoable. viva the bone and viva food tube. thank you for watching, if you like this recipeguys please share it on your social media. we want to get to get as many subscriberson food tube as possible because we believe it's the future.
