A handful of pre-soaked maple chips were added to make the kettle nice and smokey - another purchase by THM from aforementioned website. Seriously, she must be their best customer this year!! hehe! THM was experimenting with a ham chunk which she kept very simple and just left to cook slowly in the smokey, mapley fog coming from the BBQ. It looked beautifully charred - Bobby Flay would've been proud of her - and I'm told it tasted lovely. Subtley sweet from the maple, lightly smoked and charred to perfection. Can't argue with that!
We had BBQ-ed corn cobs - surely the finest BBQ food known to man?! Wrapped in foil, I drizzled the cobs with rapeseed oil (my latest thing! Good it is too and British as an added bonus) and then a sprinkling of Crate & Barrel's sweetcorn seasoning - an import from the last trip to the USA and running dangerously low now. Toasted to perfection, it was devine.
Following that we had giant field mushrooms dotted with garlic butter and cooked until they were soft and the garlicy, buttery juices dribbled down your chin. Heaven! A side of garlicy (yep! I'll be a fragrant joy tomorrow!) olive oil laced, smokey roasted potatoes and a green salad from the garden and it really was a meal fit for a king.
To finish it, because, lets face it, it would be a crime not to do this, we had S'Mores. Giant Rocky Mountain marshmallows that reminded us of Cowboy Casey and his cowboy ranch at the Grand Canyon, toasted until singed and gooey, sandwiched between 2 giant chocolate buttons and digestive biscuits. Yuuuummmmm! So, I'm thinking perhaps a S'More cupcake could be something worth trying. Watch this space and I'll keep you posted with that!
On that note, get out the BBQ and make the most of the sun before the rains arrive again. Happy Summer everyone!!
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| Toastey marshamallow perfection |
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| S'More heaven! |
