Sorry the Next Zoom cooking in cooperation with Industrial Theater is going to be postponed. There are thunderstorms foreseen for big parts of Europe, and in Perth there are chances of rain as well. If you would like to suggest new dates please feel free to contact me at kai@kaiskitchen.info.

Sorry for sending this info out so late. With the catastrophic weather everywhere, I wanted to see at least the 10 day forecast before committing myself to a BBQ Zoom session. So for now it looks like it might rain in the morning in Europe but should clear up in the afternoon… fingers crossed. I am not sure how they actually calculate that 10 days in advance. I will be joining you from the middle of winter from Australia. It will be super cold here so don’t be surprised to see me in a big jumper. But here also it is supposed to be dry which is all that matters.

As always we are trying do do something which most people can follow and which does not need complicated equipment. So what we are going for is a dirty BBQ. Dirty means that you grill directly on the coals. While that might sound unhealthy, trust me it is not and there will be a lot less coal digested than you might think. You can do this in any fire. Fire pits are great or any BBQ will do.  If you make a fire on the ground you might want to build a ring of stones around it to make sure it stays in one place. It might also give you space to put food on a lower heat than directly on the coals.

For the fire I was going to start mine at 5pm Paris Time or 11pm Perth time. I will be using wood. If you want to use wood it might be good to join me at that time. Please get hard wood not pine since you don’t want it to pop too much during the cooking. You can also use charcoal in which case you can light up a little later. Please make sure you get a natural lighter to light the fire. Lighting liquid etc. might give the food a bad tase.

For tools it would be good to have tongs, a sharp knife, a cutting board and aluminium foil, if you have a blender, a container or jug to mix the cocktail and ideally, but not necessary a meat thermometer. I use a MEATER but any thermometer will do and if you don’t have one don’t worry, no need to get one unless you think you might use it a lot.

Dirty Martini - Der Gin des Lebens

Ok a dirty BBQ you have to start with a dirty Martini, and mine are going to be super dirty since i will make them with homemade olives. A dirty martini is basically a martini with added olive brine.

Per serving (multiply by how many people will be joining you):Lots of ice (You always need lots of ice for cocktails)

  • 80ml of dry Gin (You usually get what you pay for, but there are lots of good gins around at the moment)
  • 20ml of dry Vermouth (Thats the white one, Noilly Prat for example but there are other good ones as well)
  • 3 green olives in olive brine there has to be enough brine for ca. 20ml per person.
  • Toothpick or Cocktail stick

Ideally you have a martini glass to serve and a jug or similar to mix. If you can chill the glasses in advance. If you don’t have a martini glass any pretty glass will do.

Scallops with Sorrel Chimichurri

One of the best things to cook directly on the fire. But we need their shells as well. I am not sure wether I can find closed ones here. I will try but it seems difficult. If yes I will show you how to clean them as well. But unfortunately here they are usually sold pre-cleaned. If you can not find any fresh ones frozen ones will do but make sure to put them out in the morning so they get defrosted. 

Count on 3 scallops per person the chimichurri should make enough for a party.

  • Handful of flat parsley
  • same amount of sorrel (Sauerampfer auf Deutsch)
  • 6 garlic cloves
  • 4-5 tablespoons red wine vinegar
  • 3 tablespoons cold water
  • 2 tablespoons of good olive oil
  • juice of half a lemon
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried chilly flakes
  • Salt and pepper to season

Dirty Steak with Corn on the Cob

When cooking a steak directly on the fire it is not as easy to control the inner heat as it is in a pan/oven. So one way to control how well it is cooked is by selecting the thickness of the steak. I will be looking for a ca. 3cm thick tomahawk steak. I know it’s a bit of a fad but it looks really good on photos, and using the bone as a handle is quite practical when cooking directly on the fire. Any other steak will do as well T-Bone is great too, There is an advantage of choosing meat with a bone that you can handle and manipulate it a bit easier when cooking directly on the coals. If the bone is in I would count on 250-350gr per person. A common mistake in BBQ is to buy too much meat. Better get less good meat for the same price. For the corn on the cob if you can find it with the leafs still on great. If not uncooked in a package will do as well.

Choose the meat you like plus one corn on the cob per person for the baste:

  • 2 garlic cloves
  • 3 springs of thyme
  • 3 springs of rosemary
  • 6 tablespoons of good olive oil
  • the other half of the lemon from above
  • salt
  • Butter for the corn

You might want to serve a light salad as well, to make it look a bit more civilised

Burnt pineapple with Vanilla Ice cream

super easy!

This should feed at least six but difficult to make less:

  • 1 pineapple skin on and if you get it leaves on as well
  • 1 tub of quality vanilla Ice Cream