Red Peppers are cheap at the moment, and are fantastic roasted on the BBQ, and then served in a salad, made into a soup, or even preserved pickled in vinegar or oil.
You will find roasted red pepper available in jars in most good supermarkets and Deli’s, but they can be expensive, they are however remarkably simple to do at home. I did these a while after I started the BBQ, but before the charcoal was ready to cook the meat. If you don’t have a bbq, you can do if over the flame from a gas hob, but if you do remember to hold the peppers with tongs and they will get very hot.
 Roasting Red Peppers on the BBQ | They may look burned to a crisp, but only the skin is burned. Turn them every few minutes until they are evenly burned, once they are black all over seal them in a Tupperware box or a large paper bag to cool, steam from the peppers will help separate the skin from the flesh. |
 Removing burned skin from roasted Red Pepper | Now carefully pull aways the burned skin from the flesh, do not worry about every little flake, Note: do not wash the peppers under the tap, while this will remove any flecks of skin, it will also wash away the roasted, smokey flavour. |
 Removing seeds from roasted Red Pepper | Split open the pepper and remove the seeds and stalk, you may find any juice inside the pepper is still very hot, please be careful. |
 Cleaned Roasted Red Pepper | A completed roasted red pepper. Now you can cut it into slices and serve as part of a green salad, or cover with a vinaigrette. Almost anything you do will taste great. You can use this process of any thick fleshed pepper, but you may wish to ware gloves when work with any particularly hot varieties |
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Roadhouse Original Bar-B-Que Sauce
Generally based on Tomatoes, Sugar, Vinegar and Spices, it tends to be the cheaper sauces that contain the most sugar and the least flavour. I am always disappointed to see pre packaged BBQ packs in the supermarket ready coated with cheap sugary BBQ sauces supposibly ready to cook, I cannot think of anything worse to cook on a BBQ.
BBQ’s by their very nature provide heat in extremes, with flames and cold spots as the fat drips and the charcoal burns. BBQ sauces should only be added at the end of cooking, once the meat has been well cooked. Any flavour in the BBQ sauce is then not been burnt away and lost to the flames is burned to the skin making a bitter mess, the tendancy is then to uncook meats like chicken to save the sauce.
If you are going to marinade meat before cooking, I would recommend using dry rubs, if well developed they will add flavour and resist burning (we sent a lot of time creating Hot-Juan’s BBQ rubs, testing the ingredients to see what burned away, before we found a mix that worked on the BBQ or in the grill).
I can recommend a few BBQ sauces that work well, are not over sweet, but will still provide a sticky finish and above all complement your food, either add them at the last few minutes of cooking or to the meat on the plate.
We recommend trying:-
Crazy Charley’s Cajun & BBQ Sauce
Eaton’s Original Jamaican BBQ Sauce
Roadhouse Original Bar-B-Que Sauce
Pappy’s XXX White Lightnin’
If you can keep away from cheap BBQ Sauces with sugar and water as the main ingredients, you BBQ will taste better and you will retain more friends, so just check the labels next time you buy some. Rant complete.
Coming soon, some homemade BBQ sauces and BBQ Rub recipes and how to use them.
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