This weekend will be hot! Let's BBQ

The weather forecast is looking good for the weekend so why not get your Barbecues out of the garage and get ready for an outdoor eating experience to remember.

To get your creative juices flowing we have been hunting for some recipes that sound fun and
taste incredible. Below are three recipes using, pork, lamb and chicken. All these meats can be found at Oxtail and Trotter and can be prepared specifically for your needs.
We hope you find these tasty.

Best wishes from the team at Oxtail and Trotter

Jamie Oliver – Southern barbecued pork belly
Serves 8
1 handful fresh bay leaves
2 teaspoons rock salt
1 tablespoon smoked paprika
3 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
2 kg higher-welfare pork belly in one piece, skin removed
olive oil
2 fresh red chillies, deseeded and finely chopped
1 small bunch fresh coriander, finely chopped
Method
Preheat your oven to 180C/350F/gas 4.
Bash the bay leaves and salt in a pestle and mortar until the leaves disintegrate and the
salt turns green. Pick out any strands then add the rest of the spices and pepper and mix well.
Rub the pork with the spice mix and a little olive oil. Transfer to a snug-fitting roasting tray and cover the tray tightly with foil. Cook in the preheated oven for 2 hours. Light your bbq after the pork has had 1 hour in the oven.
After 2 hours, your pork should be tender and flavoured with all the wonderful spices. Lift it out of the roasting tray with tongs and drop it straight on to the bbq. It will crackle and drip fat on to the coals so don't worry if you see a few flames. Turn the pork over and move it
around the grill now and then for 10 to 15 minutes to crisp up the surface.
Serve in thick slices scattered with fresh chilli, coriander and a few lugs of
olive oil.

Lamb Leg Steaks on Moroccan-inspired Salad
(So Simple!) ' serves 2
2 Lamb Leg Steaks
Green Beans
Feta Cheese
Moroccan rub
Rub the spices into the lamb with a little olive oil, then 3 mins each side on the BBQ until charred but still a little pink inside.
Steam a handful of green beans per person, slice lamb, place over the cooked beans and scatter with crumbled feta cheese.

BBQ 'Beer Can' Chicken
Serves 4
4 tbsp light golden ale, plus 500ml/17floz to marinade the chicken, plus 300ml/10fl oz light golden ale for roasting (reserve the empty beer can)
90g/3oz malt extract
tsp chilli powder
tsp English mustard powder
tsp crushed garlic
tsp smoked paprika
tsp muscovado sugar
1 x 2kg/4lb 4oz chicken, preferably free-range
160g/5oz butter
pinch salt

Preparation method
For the chicken, mix four tablespoons of the ale, the malt extract, chilli powder, mustard, garlic, smoked paprika and sugar together in a bowl to make a paste.
Rub the paste all over the chicken and set aside to marinate for three hours. Pour over 500ml/18fl oz of ale and leave to marinade overnight.
Preheat the barbecue (it is best to use a barbecue with a lid) or alternatively preheat the oven to 190C/375F/Gas 5.
Rinse the marinade off the chicken and pat dry. Carefully smear the butter under the chicken skin and over the thighs and season with salt.
Pour the 300ml/10fl oz ale into the reserved beer can, then carefully place the chicken onto the beer can, so that the chicken is sitting upright, with the can in its cavity.
Roast the chicken for 40-45 minutes, basting a couple of times.
Remove the chicken from the barbecue or oven and set aside to rest for 15
minutes.

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