Robert Rainford's Easy Barbecue Recipe


Last night I attended this barbecue sponsored by Mini Cooper. I had very low expectations going into the event that I did not even bother to check who Chef Robert Rainford is. I was going there for the main thing – which for me is the barbecue itself, what else!
















Before dinner, there was Chef Robert Rainford himself demonstrating to the guests how to get the grill right. I’m not a good cook nor do I have passion for the stove though I do love good food! My belly fat can very well attest to that. But Chef turned out to be extremely entertaining! I was laughing hard at all his well-contextualized jokes…and of course his practical tips are really so helpful, specially to someone like me who does not know much around the kitchen:

1) Soak the skewers in water before starting to grill – this is to prevent skewers from turning into charcoal, i.e., catching fire easily (Well, I know many might consider this basic knowledge, but to me this is NEW!)
2) Put aluminium foil at the edge of the grill – again to prevent the skewer handle from burning
3) Experiment with all the available spices; marinate in olive along with the spices
4) If you want to add lemon, squeeze it just right before you take the barbecue out of the grill. Lemon should not be part of the marinate as acidity earlier on affects the meat’s absorption of the spices (Did I get that right?)
5) Start with high temperature heat then move on to medium, ending with the lowest heat…

Needless to say, the barbecue itself was truly wonderful. I ended up eating a big plate of chicken skewers, seafood combination, etc!!! Yes I know it’s too much! But when the barbecue is grilled by THE Chef himself, who in her right mind could resist.

After last night’s show, I must say I’m a convert and I guess I will start paying attention to the Chef’s show at AFC.

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