One of the things that made coming home from our European adventure a little easier was the fact that we knew we were coming back to the start of another glorious Kiwi summer. Marlborough is the perfect place to be in summer… long, hot days, finished off with a river swim and then home to an easy barbecue dinner.
Grilling, barbecueing and spit rotisseries are cooking methods that have been used through the ages, but the tools we use have been updated. During our stay in Bath, England we visited an historic house where the kitchen was all set up with a mechanical turn spit powered by a wee dog on a treadmill!
We’re also fans of cooking a whole joint over the coals, but you’ll be pleased to know that Sarah’s chosen barbecue accessory is not a dog attached to a wheel, but a good meat thermometer. If you have trouble cooking rare beef or worry that your roast chicken or pork might not be fully cooked, a meat thermometer takes away the guess work.
Sarah uses a good old fashioned probe style meat thermometer, but is rather hopeful that Santa might arrange delivery of this fancy device… The iDevices Kitchen Thermometer, available from the Apple store.
Once you’ve chosen your joint, you will of course have to find the perfect wine (served at the perfect temperature) and at Two Tails we can help you with that.
- If you’re cooking roast pork, you can’t go wrong with Two Tails Marlborough Pinot Gris. Chill to between 12 and 14°C (54 and 57°F) then serve and enjoy.
- For roast lamb or beef, select Two Tails Marlborough Pinot Noir. Served and enjoyed best between 14 and 16°C (57 and 61°F).
- When serving a succulent roast chicken, choose Two Tails Marlborough Sauvignon Blanc or Two Tails Marlborough Pinot Gris. Both are best chilled, served and enjoyed between 12 and 14°C (54 and 57°F).
Start your barbecue season in style with a whole roasted joint, order a mixed case from Two Tails, and whichever meat you choose for your dinner, we have you covered!