burgers and the buns. There aren’t many food stuffs I’d rate higher than the barbecued sausage – that crunchy char on the outside, the smoky flavour imparted by the coals and the rich, juicy interior
(perfectly cooked, we hope!).
I do get a bit fed up of the other usual standbys though which is why when I cooked for a group of
friends recently I opted to go for something a little different.
My friend Helen has been working on her recipe for jerk marinade for a while now and I’ve followed her endeavours on her cracking blog waiting till she was really pleased with it. It was the perfect thing to cook for the barbecue – beautiful organic chicken wings in a sweet, fiery, tangy marinade that turned the wings deliciously chewy with just the right amount of spice.
It’s so good, in fact, that I’ve got a load of pork ribs cooking in the oven as I write and the smells are tantalising me away from the keyboard. Thankfully, Helen was more than happy to let me share her recipe here – so get cooking!