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The heat is on

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Tired of burning the steak, cremating the sausages and serving raw chicken? Here’s how to barbecue to perfection

Sirlon Steak with Soy
(Serves 8)
• 1 cup soya sauce
• 1/3 cup red wine vinegar
• ¼ cup olive oil
• 4 garlic cloves, chopped
• 1tbsp pepper
• 1tbsp ground ginger*
• 1tbsp honey*
• 1 (3lb) sirloin steak*

In a shallow dish, combine all the ingredients except the steak. Add the steak, turning to coat.
Cover and marinate in the refrigerator for at least 3 hours or overnight. Prepare your grill for indirect heat. Grill the meat on both sides, covered, over medium indirect heat until cooked to your liking. (For medium-rare, an internal thermometer should read 57°C; medium, 60°C; medium-well, 63°C).

Sausage skewers
(Serves 8)
• 2lb Italian sausage*
• 1 large red pepper*
• ¼lb jalapeno peppers
• 1 large red onion*
• 1 (12fl-oz) can beer
• ½lb mozzarella*


Cut the sausage, red pepper, jalapeno peppers and red onion into chunks and place in a large bowl. Pour in the beer. Cover, and marinate in the refrigerator for at least 1 hour. Prepare your grill for indirect heat. Alternately thread the sausage, red pepper, jalapenos and onion onto skewers. Cook over medium-high indirect heat, turning regularly until the sausage is evenly brown and the vegetables are tender, 20 to 30 minutes. Melt the cheese over the hot ingredients during the last few minutes of cooking.

Southern-style chicken
Serves 5
• 2tbsp brown sugar
• 2 large cloves garlic*
• 10 chicken drumsticks*
• ½ cup onions, chopped fine
• ¾ cup ketchup
• 2tbsp white wine vinegar
• 2tbsp Worcestershire sauce

Mash the brown sugar and garlic together to form a paste. Coat the chicken with the paste, then marinate in the refrigerator for at least 8 hours or overnight. Prepare your grill for indirect heat. In a small saucepan, fry the onion until soft. Stir in the ketchup, vinegar and Worcestershire sauce; bring to a simmer and cook for about 10 minutes. Barbecue the chicken on medium-high heat until lightly browned on all sides, about 1 minute per side. Baste with the sauce and cook over indirect heat for another 10 minutes; turn and baste again. Continue to grill the chicken until the juices run clear, 10 to 15 minutes.

Eat The Kiwi, 9785 5706 (WhatsApp), [email protected], store.eatthekiwi.com
Eat The Kiwi delivers high quality New Zealand groceries* to DB on Tuesdays and Thursdays between 12pm and 6pm (order by 10am, Monday/ Wednesday). Delivery is free for orders over HK$1,000, and costs HK$120 for orders under HK$1,000.

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