bbq at the show

the reason i bring the bbq is that we all eat as a group which creates a good atmoshpere as we are all together eating drinking and generally having a good time,.i will cook anything you provide,but i will not cook for you to go and consume your food in your van,
so thats my rant over.
we will be arriving on the thursday and will be cooking thursday, friday,sat, and sunday weather permitting .so come on and join in with hopefully will be a great long weekend,
all i ask is if you are going to marinade your food please dont use any sugar based marinade as it burns very quickly.i will provide sauces that i will brush on near the end of cooking,you of course can choose the sauce you would like.
ps any bags or half bags of charcoal would be appreciated.

Thanks for your offer frank we would love to join in but if you would like a night of the barq I will be very happy to jump in

am starving lol

Prep time: 10 min
Cook time: 2 hours

• 125ml/ 4 fl oz/ 1/2 cup pomegranate molasses (found in any Middle Eastern specialty shop & Whole Foods)
  
• 45ml/  1 1/2 fl oz/ 3 tbsp cider vinegar
  
• 1 tsp allspice
  
• 1 tsp cinnamon
  
• 5 garlic cloves, finely chopped
  
• 4 tbsp za’atar (found in any Middle Eastern specialty shop & Whole Foods. Also try Steenbergs)
  
• 2 lamb riblets ( also called breast of lamb, Denver cut, Lamb spare ribs)- between 600g  (1 lb 5 oz) to 900g (2 lb) each. 1 lamb riblet/breast contains about 7 ribs and ordered from your butcher. It will serve 1 to 2 people.
  
• Sea salt and freshly ground pepper, to taste
  
• Foil, for wrapping (about 50cm/ 20in in length)
  

The nitty-gritty

1. Heat the oven to 130C/250F/1G
   
2. Mix together the pomegranate molasses, cider vinegar, allspice, cinnamon, garlic and za’atar. Season with salt and pepper to taste.
   
3. Take two sheets of foil, overlap them at their half point and place the ribs in the center, lenghtways, raising the edges of the foil to create an open parcel. Rub the lamb with a little salt and pepper and pour over about 1/3 of the pomegranate sauce, and coat all sides. Bring together the edges of the foil and seal into an airtight parcel. Repeat the same process for the other ribs. Place in a baking dish and cook in the center of the oven for 2 hours.
   
4. Remove the baking dish from the oven, open the parcels and allow the ribs to cool in the juice/marinade.
   
5. Transfer the juice/marinade from each parcel to a saucepan on med/high heat, bring to a boil and reduce to a thick sauce. Stir often.
   
6. Heat a barbecue/grill/ griddle pan until hot, brush the ribs with the reduced sauce and grill until slightly charred.
   
7. Serve immediately with Greek-yoghurt, Arabic bread and
   

HIa

Do you preference briquette or whatever?

any will do polly.

Hia

Ok 
I will bring a bag with me and hope I dont forget some meat

Loving the menu and ingredients Frank, gotta let Barb have a go at that for me. 

i have got the breast of lambs{2}marinating in our fridge for the weekend bbq{nxt doors christening}had to go to formby for the syrup.never done this one before,but i have read a lot about the chef who created it and hes had lots of great feedback with this dish.so looking forward to it.

we had 1 breast of lamb tonight for our tea,it was amazing,this recipe will also work on pork belly.i know what i am bringing to tabley  .

lettuce leaf for me and a diet irn bru and a pic of a burger and chips