Barbecuing in style for Christmas

December 9 2022
Barbecuing in style for Christmas

While the diehard Christmas traditionalists may always lean towards the roasted trifecta of ham, turkey and pork, there is no reason why you shouldn’t mix things up this festive season. Why not take the plunge by not only changing the sort of cuisine you offer but cooking all the Christmas culinary magic on the barbecue?

With a Christmas barbecue feast, you have the creative licence to mix the proteins up if you like - perhaps consider lamb, salmon or even a porchetta, or stick to the traditional trio and cook with style and finesse on the barbecue or on a smoker.

Samba, the experts in fire and barbecue, has joined forces with Mark Busse, founder, Scoffed Cooking School in Adelaide, to unpack the ultimate Christmas culinary challenge, giving you the confidence and creativity for you to go all out this festive season.

Going all out with a fresh menu

According to Mark, with the typical Australian Christmas usually set in balmier weather, a Christmas barbecue outside seems to fit perfectly.

“It certainly does not have to be complicated, far from it, but when you crank up the barbecue, you’ll know for certain that when there’s smoke, there’s flavour!” Mark says.

“Combining proteins may be the ultimate in Christmas indulgence. Think, a crispy smoked pork belly porchetta that is filled with herbs, pine nuts and fennel seeds, a tantalising Tomahawk Steak with garlic butter, perfectly barbecued flavoured by Samba’s Hickory Chips, accompanied with the juiciest and plumpest Australian prawns. Why not, it’s Christmas!

“Also, consider smoking a turkey breast, low and slow, that has been meticulously dry rubbed with deep and aromatic spices. Once complete, slice and layer on a bed of spicy cous cous boasting, smoking corn kernels, pomegranates and chopped asparagus.

Going traditional with a twist!

Whether you decide on Samba’s hickory chips or smoking chunks, deciding to barbecue the turkey will be a game changer. While it is an investment of time, it is Christmas after all, your turkey will be the centrepiece to your Christmas lunch or dinner. Juicy and tender, the turkey will be enveloped in a sweetened perfume that simply cannot be achieved in the oven.

“A barbecue ham that has been rubbed with mustard and sugar will be one of the other stars of the show for your Christmas feast. But don’t forget to baste this beast every 10 to 15 minutes with a glorious glaze of pineapple juice, sherry, sugar, garlic and cloves.

“For the ultimate in pork crackling, look no further than your barbecue. The no-fail strategy of roasting the pork is to prepare the pork beforehand by drying out its skin overnight making Criss Cross incisions and salting it up. The next day, remove the excess salt, rub a little of oil and resalt.

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