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It's National BBQ Week next week so surprise the family with country-style pork with southern barbecue sauce.

WHEN the weather is sizzlingly good make sure you make the most of it by serving up a barbecue before it's too late.

There's already been a shopping stampede for barbecues and what better excuse to christen your tongs than to celebrate National BBQ Week which starts on Monday, May 26. But there's one thing you should avoid - being a barbie bore by serving up endless rounds of burgers and sausages.

Instead, extend your repertoire and dish up more tasty fare with a little help from celebrated barbecue chef, Paul Kirk.

If there's one man guaranteed not to cremate a lamb chop to oblivion, it's Kirk. He has travelled the world training restaurant chefs in the art of the grill, conducting barbecue seminars and he has written four books on the subject.

Kirk said: "There really is a barbecue for every occasion and it's hard to beat a tasty, flavour-packed meal served in the open. Although strictly speaking, barbecuing refers to cooking over an indirect heat under a cover, allowing heat to be conducted around the food as in an oven, people also use a grill.

His compendium of recipes 500 Barbecue Sizzlers (Apple Press, £9.99) includes meat feasts such as beer-marinated peppered T-bones and hot Jamaican jerk chicken, as well as veggie choices.

Serves 8

Ingredients:

For the rub:

4tbsp light brown sugar

2tbsp paprika

1tbsp garlic granules

1tbsp chilli powder

1tbsp onion granules

2tsp sea salt

2tsp freshly ground black pepper

1tsp oregano

1.8 kg (4lbs) pork shoulder

For the barbecue sauce:

225g (8oz) jar tomato sauce

5tbsp black treacle

4tbsp vinegar

1tsp garlic granules

1tsp chilli powder

tsp freshly ground black pepper

2tsp sea salt

Method:

Mix the brown sugar and all the dry spices to make the rub.

Cut the pork into 5cm (2in) chunks and rub each chunk with the rubbing mixture on both sides.

Set aside to rest.

Meanwhile, in a small saucepan, combine the tomato sauce, treacle, vinegar, garlic granules, chilli powder, pepper and salt.

Simmer these over a medium heat for abut 15 minutes, stirring occasionally.

Then pre-heat the barbecue to medium-hot.

Grill the pork for about 20 to 30 minutes or until done, turning as needed to avoid flare-ups and burning.

Glaze with the barbecue sauce and continue to cook until sticky.

Spicdy grilled Aubergine

Serves 4

Kirk says: "Fresh herbs and a squeeze of lemon make a vibrant partnership with the smoky taste of grilled aubergine."

Ingredients:

1 large aubergine, cut into 1.5cm (1in) thick slices

1 to 2tsp salt, to remove the water from aubergine

2tbsp olive oil

2tsp red wine vinegar

2tsp fresh lemon juice

1tsp pressed garlic

1tsp crushed dried chillies

1tsp herb seasoning mix

2tbsp olive oil, to brush aubergine for barbecuing

1tbsp chopped fresh parsley

1tbsp chopped fresh mint

Method:

Put the aubergine slices in a colander in a single layer and sprinkle with salt. Leave to drain for 20 minutes, then turn, sprinkle the other side with salt and leave to drain for 20 minutes more.

While the aubergine drains, whisk together the olive oil, wine vinegar, lemon juice, garlic, crushed chillies and herb seasoning. Set the spicy sauce aside.

Preheat the barbecue to medium. Press each aubergine slice between two pieces of kitchen paper to dry them. Brush both sides with olive oil. Place the aubergine on the grill and cook for four to five minutes per side, rotating after a few minutes on each side if you want to get grill marks.

Watch the aubergine slices carefully because they go from gently browned to charred quickly.

When the aubergine is cooked, remove from the grill and place in a large bowl.

Stir in the spicy sauce to coat. Leave to cool slightly, then sprinkle the parsley and mint over the aubergine and serve warm or at room temperature.

10:33am Friday 23rd May 2008

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