The best season of the year is in full swing, and we’re spoiled for choice when it comes to temperature, since the weather has never been better. If summer is synonymous with sun, pool, heat and ice cream, there’s one accessory that won’t stay locked away in the garage and will even be the star of summer meals: the barbecue. As friendly as it is tasty, we’ve put together some of the best recipes for barbecuing with your roommates. All that’s left is to decide who’s doing what, and get grilling!
1. The famous barbecued pork ribs
Ingredients:
- 300g pork ribs
For the marinade:
- 1 garlic clove
- tablespoon cognac
- coffee paprika
- coffee brown sugar
- tablespoon ketchup
- 2.5 tbsp. light soy sauce
- tablespoon honey
- coffee potato starch
Preparation:
- Peel and chop the garlic clove.
- In a salad bowl, mix the chopped garlic with the ketchup, cognac, soy sauce, paprika, honey, brown sugar, pepper and potato starch.
- Brush the meat with half the marinade. Cover the bowl and refrigerate for 2 hours.
- Barbecue the meat on both sides for 25 min. After this time, cover with the remaining marinade.
2. The unforgettable barbecued prime rib
Ingredients :
- 1 rib of beef (approx. 300 g per person, including bone weight)
- Olive oil
- Coarse salt
- Provence herbs
- Pepper
Preparation:
- Remove the prime rib from the oven 3 hours 30 minutes before cooking, to allow it to reach room temperature.
- After 2 hours, rub with coarse salt on both sides and leave to rest for 1 hour.
- Remove coarse salt.
- In a small bowl, mix 5 to 10 turns of the pepper mill (according to taste) with 3 tablespoons of olive oil and a tablespoon of herbes de Provence.
- Brush over the meat and leave to stand for at least 30 minutes.
- On the barbecue, cook the meat for 7-8 minutes per side. DO NOT PRICK THE MEAT! Use tongs or a spatula to turn the meat over.
- Remove the prime rib from the heat and leave to rest for approx. 5-10 minutes. (Very important!)
- Cut and serve.
3. The famous barbecued sea bass
Ingredients:
- 1 whole sea bass (minimum 250 g portion)
- Aromatic herbs
- Salt and pepper
- Olive oil
Preparation:
- Scale and gut the sea bass, then brush with olive oil and season with salt, pepper and herbs.
- For barbecuing, place the bar between two grates and do not place them too close to the embers. Small coals and high grill. Turn the grill over several times during cooking and brush with oil.
- Avoid direct contact with the flame, which could carbonize fat and flesh.
- Cooking time will vary according to exposure to embers. Allow about ten minutes for cooking. The flesh will remain moist. Drizzle with garlic olive oil. A real delight.
4. Grilled prawn essentials
Ingredients:
- 30 pieces of fresh prawns
- 20 cl lemon olive oil
- 2 bunches basil
- 6 pinches fine salt
Preparation:
- Prepare the basil: clean and finely chop.
- For the marinade, pour the lemon olive oil into a bowl and stir in the basil, salt and pepper.
- Toss the prawns in the mixture and leave to rest for 2 hours.
- Lay the prawns out on the barbecue and cook each side for 1min.
5. Legendary vegetable kebabs
Ingredients:
- 4 wooden skewers
- 2 zucchinis
- 2 Carrots
- 6 button mushrooms
- 6 Cherry tomatoes
- 3 Potatoes
- 2 Corn
- 2 Shallots
- 2 yellow or red peppers
- Vegetable broth
For the marinade:
- Olive oil
- Fresh rosemary
- 1 garlic clove
- Italian herbs
Preparation:
The day before :
- Cook the jacket potatoes the day before, then set aside.
Same day :
- Soak skewer picks in cold water for 1 hour to prevent burning.
Vegetable preparation :
- Cut the corn cobs into thick slices, then wash all the vegetables. Drain and dry with a clean cloth.
- Cut the zucchinis into thick slices and the peeled carrots into 3 cm lengths.
- Peel and chop shallots.
- Remove seeds from peppers and cut into 2.5 cm / 2.5 cm pieces.
- Bring a pan of water to the boil, then add vegetable stock. Add the zucchini pieces and blanch for 2 min, then add the other vegetables.
- Cook each vegetable “al dente” (approx. 8 min); they should not be cooked, but just tender; except for corn, which should be cooked in 20 min.
- Once cooked, immediately rinse the vegetables under cold water in a pierced bowl, drain and place in a salad bowl.
Then prepare the marinade:
- Combine olive oil, rosemary, herbs, pressed garlic, salt and pepper in a bowl.
- Pour the marinade over the vegetables, not forgetting to add the potatoes.
- Leave the vegetables to marinate for 2 hours, then skewer them in any order you like, playing with the colors.
- Cook the skewers on the barbecue grill, but avoid cooking them too quickly. Place the skewers far enough away from the coals, especially at the beginning of cooking. Turn them ¼ turn, regularly.
Enjoy your meal!