Quick and Easy Sausage Kebabs

Ingredients:

• Pork/Beef/Chicken or any kind of Sausage (Bock-wurst would be good)
• BBQ Skewers
• Tomatoes
• Soy Sauce
• Treacle

Method:

I used a shortcut to make these. but if you have all the time in the world you can grill your way through it all!

Soak the skewers for at least couple of hours before you start and thaw the sausages to room temperature.

Mix the soy sauce and treacle in to a combined solution. 

Cut each sausage in to four chunks (if they are big enough to chop). Lightly fry the chunks in butter mixed with a glug of olive oil. Chop the tomatoes into chinks as well. Alternate the chunks of sausage with the tomato chunks on the skewers. Set them on the coals burning on low heat and generously anoint the kebabs with the treacle and soy sauce mixture. When the sausages swell in size and the tomatoes get their beautiful burnt colour take them off the heat they are ready to be munched on! 

Quick and Easy BBQ Chicken

Marinade Ingredients:

• Stirred Yogurt
• Pepper
• Salt
• Mustard Powder
• Coriander Leaves  
• Chillie Powder 
• Worcestershire Sauce

Glaze Ingredients (1):

• Margarine/Butter
• Lemon/Limes

Glaze Ingredients (2):

• Coconut Treacle  
• Brandy  (Ritz)

Method:

The choice of cut for this or any BBQ chicken in my opinion would be back quarters. the reason being that meat on the bone tastes and feels good and also helps the chicken to stay moist. and make sure to buy it with the skin intact unless you have a medical reason to avoid the skin.

Wash the chicken and let it drain. Pat the meat dry with tissues. this is an essential step as it will make the chicken drink up the marinade more eagerly and will also not dilute the marinade before it can cure the meat.

Mix all the marinade ingredients together except the leaves in a large bowl. the quantities should be determined by your palette. However the base of the marinade is the yogurt as I wanted the end product to be tender and succulent.  yogurt cures as well as conditions the meat and makes a excellent medium for the chicken to dwell in while easing the marinade in to the back quarters. Leave the chicken to season overnight.and turn the chicken over in the marinading container twice at minimum.

Prepare the two glazes prior to starting the coals. Heat the butter/margarine and once the butter is fully melted add the lemon or lime. A bit of extra citrus is fine to go by since the marinade lacks any sourness to it. And hence this glaze counters the other flavors on the fly.

Add the treacle to a separate heat proof container and heat it in a bath of hot water. Once the treacle is warmed to a considerable amount (do not heat it in direct heat nor boil it) add the brandy. Again the amounts should be justified by the preference of taste. This is the marinade which would make the meat look good and will add that special touch of stickiness and richness to the meat. Additionally it will also give the skin around the meat a sweet tartness which i found to be quite mind-blowing.

Start the coals and make sure that there are no actual flames rising out of the coals. Place the meat on the grid in batches. Glazing should be started with the butter-lemon and should be finished with the treacle mixture.

It is also vitally important to rest the meat a long as they have been cooked to allow the meat to absorb the juices and the glaze in to the core of the meat. Yes, cold meat tastes better than burning hot chunks of meat! Do not follow the trend!