According to Andrew Warnes, a Leeds University lecturer and an expert on the mythology of barbecues, we shouldn’t confuse our grilling selves with our everyday personas. “It’s a throwback, even a backlash against the idea of the New Man. Men dominating the barbecue has more in common with certain longstanding European or Euro-American traditions that have likewise understood the killing and preparation of meat as a peculiar male, even macho, affair.
So lets throw another prawn on the barbie! This quick garlic prawn recipe is perfect for a Father’s Day BBQ.
Father’s Day BBQ Garlic Prawns Recipe
Preparation time: 15 minutes
Cooking Time: 5 minutes
600 grams of uncooked prawns
6 cloves of garlic
1/4 cup of extra virgin olive oil
Juice & zest of 1 lemon
1 teaspoon of sea salt
2 tablespoon of finely chopped parsley
- Finely chop the garlic and place in a large bowl with the olive oil, lemon juice, zest and salt
- Peel and devein the prawns leaving the tail attached, before placing in the garlic marinade
- Heat the BBQ to medium-high heat
- Using tongs, place prawns on BBQ and drizzle with the marinade
- Cook for 1-2 minutes on each side, until the colour changes to orange
- Remove the prawns from the BBQ to a serving plate and sprinkle with parsley
Ernesto Paiva’s tips for the perfect barbecue:
1. The fire: don’t use lighting fluid. Leave enough space for air to flow and if using newspaper make knots with it so it burns slower. I like to use a combination of wood and briquettes (wood for flavour, briquettes for heat) and you need one hour to get the fire going. Light your fire and do not disturb it until you have plenty of red embers.
2. The salt: for big cuts and ribs it’s best to make a brine (boil water and salt and let it cool down) and soak the meat in it for at least six hours; smaller cuts benefit from a salting with rock salt an hour before cooking.
3. The meat: offal has to be fresh! If you’re doing heart, tenderise it Peruvian anticucho-style. Kidneys are great with the fat still on and sliced. My favourite offal are veal or lamb sweetbreads, and in the UK they’re great – just grill until crisp and dress with lemon juice. The best cut of steak for a barbecue is what we call “vacio”, which is sold here as bavette (or flank).
4. The grilling: season all your meat in advance, brining, marinating or just salting. Make sure the grill is hot enough before you start. If you’ve got a grill which is big enough, try to keep different temperatures in different areas, so you can cook some “chorizos” (sausages) and “morcillas” (black puddings) on one side and slowly cook the beef and other meats on the other side.
5. After grilling: in Argentina we eat the meat straight from the grill but if you are grilling some serious cuts of meat (more than 500g), cover them and let them rest in a warm place before cutting up.