Is barbecue still barbecue without the “low and slow” and charcoal? Inspirecookeat has partnered with Liberty Patio to bring you a series of recipes that will inspire you to look at the barbecue in a whole different way! For the recipes used in this series, Liberty Patio has kindly provided me with one of their best-selling portable grills – the Napoleon TravelQ TQ285X Gas Grill (with Scissor Cart).
Now I know what you are thinking – Why a gas grill, and not charcoal? Charcoal lovers will tell you that food cooked over charcoal has better flavor, and it has that nice charred texture. They are absolutely correct! As a lover of anything grilled, I do agree that charcoal does impart a nice smoky flavor and char to food.
However, where gas grills have the edge is in the startup, heat control and cleanup time. Once you hook your grill up to the gas canister, you are pretty much done. The adjustable burners allow for easy heat management, and to get those nice sear marks on your food, be sure to preheat the grill 10-15 minutes before you start cooking. As for cleanup, just crank the burners to maximum heat and burn all the leftover food for about 20 minutes. Turn off the heat and leave to cool. The food debris would have turned to carbon, and you can use a grill brush to scrape it off.
Some people also claim that cooking over a gas flame is cleaner, and has less health risks. That debate requires a whole other article in itself so I will not go into that here. Just know that gas grills are easy to use, and easy to clean!
Let’s get to the food now!
Grilled Corn Salad with Feta and Tomatoes
Sweet char-grilled corn with salty feta and juicy tomatoes form the perfect starter to our 3 course BBQ meal.
- 1 ear corn husk removed and washed
- 1 tsp olive oil
- 120 g mixed salad greens washed and drained
- 8 cherry tomatoes washed and halved
- 30-40 g feta cheese crumbled
- 1 tbsp olive oil extra virgin
- 1/2 lemon juiced
- salt and pepper to taste
Rub corn with olive oil and season lightly with salt. Place corn on preheated grill and grill over medium-high heat, turning occasionally to ensure even cooking. Approximately 10-15 minutes.
On a separate plate, mix together salad greens and cherry tomatoes.
When corn is done, remove from heat and remove kernels from cob.
Combine corn with salad mix, toss everything lightly with extra virgin olive oil, lemon juice and black pepper.
Top with crumbled feta, and add more extra virgin olive oil to taste.
Serve, and enjoy!
- Crumbling the feta distributes the saltiness throughout the dish evenly, creating a balanced flavor.
- Add the lemon juice only before serving, the acidity will wilt the salad if added too early.
- Try different kinds of grilled vegetables with this salad, it will be delicious!
Char Grilled Honey Soy Garlic Chicken Leg with Purple Sweet Potatoes and Asparagus
This colorful dish isn't just for show! Wonderful umami flavors from the soy pair beautifully with the crisp asparagus and comforting sweet potatoes.
- 2 whole chicken legs
- 2 tbsp light soy sauce reduced sodium
- 2 tbsp cooking oil
- 1 tbsp honey
- 3 cloves garlic peeled and chopped
- 2 purple sweet potatoes washed and skins scrubbed
- 60 g asparagus washed and woody stems trimmed
- salt and pepper to taste
Combine chicken legs, soy sauce, 1 tbsp cooking oil, honey and garlic in a ziploc bag or bowl to marinate for at least 20 minutes. For longer marination, chicken can be stored covered in a fridge overnight.
Rub the sweet potatoes with remaining cooking oil, season lightly with salt and wrap tightly with aluminium foil. Place sweet potatoes over a preheated grill and cook on medium heat, turning every 10 minutes, until tender when pierced with a fork. Approximately 30-40 minutes.
Cook chicken on grill over medium-high heat, turning every 5-7 minutes until juices run clear when pierced at the thickest part or the internal temperature of the chicken reads 165° Fahrenheit (75° Celsius). Approximately 30-35 minutes.
Grill asparagus over high heat on the grill till it turns bright green and there are some char marks. Approximately 3-5 minutes.
Transfer items to plate to serve and enjoy!
- To ensure even cooking, bring your chicken up to room temperature first.
- Depending on the size of your sweet potatoes, they may take an additional 10-20 minutes to cook.
- Oil is not required to cook the asparagus, but you may add some if you wish.
Cast Iron Apple Crumble
Good old-fashioned apple crumble spiced with cinnamon! Make extra and have it later in the week with a scoop of vanilla ice cream =)
- 11/2 cups plain flour
- 1 tbsp plain flour additional for apples
- 1/2 cup whole rolled oats
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/3 cup butter cubed and chilled
- 5 large royal gala apples peeled, cored and cut into sixths
- 1/4 tsp cinnamon powder
- 1/4 tsp salt
- 1/2 lemon juiced
Preheat grill to medium heat with the lid on, or if using an oven, preheat at 190°C/375°F.
Take 1 or 2 cubes of chilled butter and grease the bottom of a cast iron pan, or ovenproof dish. Set aside for later.
Toss apples in lemon juice, cinnamon powder and 1 tbsp of plain flour. Some sugar may be added as desired if apples are not sweet enough. Line bottom of pan evenly with apples.
In a mixing bowl, combine flour, oats, both sugars and salt. Stir until well combined. Add in cubes of chilled butter, using hands to rub the flour mixture against the butter cubes. Continue mixing until the texture resembles wet sand. Clumps are desirable. Spread crumble topping evenly over apples in pan.
Place pan onto grill, and cook with lid on, until apples have softened and top is brown. Approximately 20-30 minutes.
Remove to cool, and portion out as desired for maximum eating pleasure!
- Before using the pan, check to see whether it can fit inside your barbecue with the lid closed!
- You may cook this while enjoying dinner, and once you are done with dinner, dessert should be just ready!
- Vanilla ice cream is a classic pairing with this dish, but custard works well too.
Like the recipes? Tell me what you think in the comments page below? Or better yet, subscribe to my email list for updates when new recipes are up!