Winter in Hyderabad: How to make perfect barbecues at home

Hyderabad: Winters are the time when days are short, evenings are cool, and the dip in temperature ensures a hearty appetite. This is the best time to have barbecues, whether it is in restaurants which are renowned for their barbeques and grills or out in dhabas where the rustic fare is accompanied by bonfires or even in one’s own garden or on the terrace under the stars.

History of Barbecue

Barbecue, a method of cooking meat over outdoor, open pits of coals, comes from the Spanish word "barbacoa." Barbecue entered the United States through Virginia and South Carolina in the late seventeenth century by way of slaves imported from the West Indies. The barbecue as a social event became very popular during the 1890s, when the United States began building its national park system, and Americans began socializing outdoors. However, the barbecue as a site for political campaigning dates back to George Washington. Candidates often held barbecues on the grounds of the county courthouse, offering free food in return for an opportunity to share their political platform with the dining public. Barbecue, as both a method of cooking and recreation, spread to the middle and upper classes by the middle of the twentieth century and continues to dominate the southern United States' cultural landscape today.

Different Sauces

Different geographical regions have allegiances to their particular styles and variations of barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in Asian countries, a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces. The barbecue sauce of Argentina, Chile, Bolivia, and Peru is called "chimichurri": a parsley-based green sauce that is served as a condiment on the table, as a marinade, and a grilling sauce. Chimichurri is used to cook lamb, pork, goat, chicken, and root vegetables. In Brazil, the typical sauce is called "vinaigrette" and it's made with: vinegar, olive oil, tomatoes, parsley, and some onions. This is the typical sauce to serve at a barbecue. In Australia, barbecue sauce can be simply a blend of tomato sauce and Worcestershire sauce. There are various sauces in the market, from fruity to brown sauce.

Indian Barbecues

Barbecued dishes served in Hyderabad are of Continental or Oriental origin. Whereas the Oriental barbecues, especially Indian dishes, make use of a mixed variety of spices and yoghurt in the marinade, Continental and American barbecue dishes use sauces, olive oil, and ground pepper to enhance the taste of meats and fish. Indian barbecues make use of many vegetables like baby corn, mushrooms, brinjals, and paneer.

Barbecue in Hyderabad

Hyderabadis are very fond of their ‘patthar ka gosh’ cooked to perfection on a hot slab of granite placed over hot coals. Bade Miya at Tank Bund is a favorite haunt for those who like this dish, as is the Secunderabad Club, too. Barbecue Nation and Absolute Barbeques serve a variety of meats and vegetables pre-marinated and brought to the table for customers to barbecue on the barbecues set into the table. Restaurants all over the twin cities hold barbecue festivals in the winter months. 5 Star hotels serve barbecues in the open air next to their pools.

For those who like to make barbecues at home, there is a wide range of barbecue and utensil sets available in HomeStores and kitchen outlets to suit every pocket. From sausages, chicken, prawns, and liver to sweet potato, mushroom, paneer, and corn, the taste of barbecued food is simply out of this world. Barbecues are a fun experience for one and all and a great way to bond with family and friends.

Chicken Tikka Barbeque Recipe

Ingredients

Marinade

In a large bowl, mix 1/2 cup thick yogurt, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp turmeric, 1 tbsp red chili powder (Kashmiri for color), 1 tsp jeera/cumin powder, 1 tsp garam masala, and salt to taste.

Boneless Chicken Thighs 500 grams.

Make shallow slits in boneless, skinless chicken pieces to help absorb the marinade, then coat them well and marinate for at least 4 hours, or preferably overnight in the fridge.

Method

Thread the chicken pieces onto skewers, and grill over coal on medium-high heat, turning frequently, for about 10 to 15 minutes or until cooked through.

Brush with a little butter and sprinkle with chaat masala (optional) before serving hot with mint chutney and lemon wedges.

Paneer and Vegetable BBQ Recipe

Paneer tikka is a great way to incorporate colorful vegetables into your BBQ.

Marinade

Use a similar marinade to the chicken tikka. Use thick yogurt.

Ingredients

Use 2-inch cubes of paneer, red and green bell peppers, and onions, cut into 4 pieces.

Method

Skewer these ingredients alternately- paneer, pepper, onion.

Grill the skewers over coal for 4-5 minutes on each side, turning regularly, until the paneer is hot and the vegetables are tender with char marks.

Serve with mint chutney and a salad made of finely chopped cucumber, onion, tomato, green chilis, and coriander leaves.