Barbecue Tips - Meat

CHICKEN SKEWERS

Fillets of chicken breast (1 per person)
Squash
Cherry tomatoes
Small mushrooms
Peppers

Dice the fillets of chicken, the squash and the peppers. Skewer the chicken, squash, peppers and mushrooms alternately. Marinade the skewers with barbecue sauce and place them on the barbecue for approx. 20 minutes. Turn the skewers occasionally and add barbecue sauce.

PORKSKEWER

500 g fillets of pork
Cherry tomatoes
Minicorn
Squash
Pineapples, sliced

Marinade:

½ dl vinegar
½ - 1 dl oil
2 - 3 tbsp soy sauce
1 tsp paprika
1 - 2 tbsp mustard or chili sauce
1 - 2 cloves garlic

Mix the ingredients of the marinade and cut the meat in cubes. Put the meat cubes in a sealable plastic bag and pour the marinade on the meat cubes. Press air out of the bag and seal the bag tightly. Best results can be achieved if the meat is left to marinade overnight. Take the meat out of the fridge at least half an hour before starting to barbecue.

Skewer the meat cubes, cherry tomatoes, minicorns, diced squash and pineapple slices alternately, and marinade the skewers with barbecue sauce. Place the skewers fairly close to the embers and cook them for approx. 15 min. Turn the skewers occasionally and add barbecue sauce.

SUMMER SAUSAGE
(serves 4)

Sausages
Mustard
Tomato sauce
Emmental cheese
1 bell pepper
3 - 4 tomatoes
1 onion
Aromatic salt

Take the skin out of the sausages and make deep cuts into them. Put mustard, ketchup and cheese slices in the cuts. Chop the pepper, tomatoes and onion, mix them and add aromatic salt. Spread oil on a folded sheet of kitchen foil. Place the vegetables and the sausages inside the fold, vegetables at the bottom and the sausages on top of the vegetables. Seal tight and place on the barbecue for 15 - 20 minutes.

BACON POTATOES

4 potatoes
Unripened soft cheese with chives
Bacon
Onion
Cheese
Herbs

Boil the potatoes and cut them in half. Spread unripened soft cheese with chives on the level surface of the potatoes. Fry the bacon and chop it into small pieces. Sprinkle the bacon bits on the potatoes and unripened soft cheese. Add onion and herbs. If you want you can cover the potatos with cheese. Place the potatoes on the barbecue. If you want you can place a sheet of kitchen foil under the potatoes. Heat the potatoes over low temperature until the cheese melts and the potatoes are hot.

TASTY LIVER STEAKS

500 g veal liver cut into steaks
Oil
Your favourite herbs, e.g. basil, marjoram and parsley
Salt
Pepper

Marinade the steaks in an oil and herb marinade for a few hours. Place the steaks on the barbecue and cook them evenly on both sides. The liver steaks are ready when they have a hint of red inside. Overcooking makes the steaks leathery. When the steaks are ready, add salt and pepper.