Early Australia Day BBQ (by G)

Biggs won't be in the country for Australia day (she will be in Bundaberg) so I though we should have an early celebration with a relaxed after work barbeque.  My plan, which was ultimately not unsuccessful, was to cook a variety of things on the barbeque in stages and maximising the heat of the coals.

Also, I have recently planted a herb garden - it's been 6 days now and I think it is about time it pays its way.

Firstly I picked some of the oregano, Greek basil and thyme chopped it up added some minced garlic and drowned it in a bath of olive oil.  This is the base with which I flavoured everything.

Firstly I marinated the prawns in the oil then foil wrapped a couple of lamb chops and chicken drum-sticks and kipfler potatoes in foil after drizzling over a bit of the flavour oil.

The foil wrapped things went on the BBQ up front, and, after they had been going a while I skewered up the prawns and some seasoned pork belly and bunged them over the coals. Once the pork and prawns were cooked to my satisfaction I de-skewered them, tossed them in more flavoured oil then served them up. 

Meanwhile, the foil wrapped items went into a low oven.

After eating the prawns and pork I de-foiled the chicken, lamb and potatoes and put them over the coals for some colour.

The lamb was ready first so I served the chops up with the potatoes.

Once the chicken was done I served it up with a salad I had made earlier with a tin of 4 bean salad, capers, some finely chopped red onion, some of the herb oil and some finely-chopped-home-grown-triple-curl-parsley.

All of the meats were cooked to my satisfaction - especially the prawns. I think I could have seasoned most of the meats and the salad a little more, but they were cooked through, moist and 100% home cooked.

Wait! I forgot to mention that I had pre-brined the chicken drummies in a garlic brine and used Biggs' newly acquired flavour injector to inject the brine directly into the meat.  The brine didn't come across very aggressively but I think it helped the chicken stay moist throughout my radical triple cooking method.