I spent the last 5 days with my parents in my hometown – and given the beautiful summer weather I was on the go most of the times, meeting friends and family members who still live in Landshut, but today we did a “inner-circle” only day at my parents’ house as my sister arrived from Munich yesterday as well.
As the heat wave calmed down a bit, we had the most amazing day in my hometown region and after a nice swim workout with my dad at our local public pool, we decided to go for the obvious lunch: family BBQ.
So my family is 100% bavarian. Meaning meat. Meaning a lot of meat and beer. So – given the fact that I do not like beer – going paleo was a much more acceptable lifestyle to accept for my parents than being a veggie or vegan. Even though they would have supported all choices, but it also makes it less stressful for me to fit an special requirements into a family feast.
And my dad – a grand BBQ master and host of numerous 20+ family membery parties – used to have mainly pork chops and sausages in his repertoire, but somehow at house house the grill menue has changed over the past year and lovely sirloin beef stakes are the obvious choice for us now. Sides are usually green salads, baked potatoes, garlic bread or some veggies.
What are BBQ favorites where you are from? Comment below and let me know, I did some research myself because as the “queen of random facts” I love to find out new, odd things:
- Africa: BBQ is called “braai”and a popular side is called “pap” and is a corn/maize mash baked on the grill, kind of like a baked porridge to be eaten with spicy sauces and meat.
- Cuba/Carribean: I can not wait to try this when going to Cuba in October – maybe we get the chance to have some “lechon”, which is supposed to be a slow-grilled whole pig eaten by slicing it whilst roasting on the rod.
- Middle East/ some parts of the Medditeranian: kebaps seem to be the obvious choice in all kind of forms, shapes and spiced varieties. I remeber eating super nice lamb kebaps in Turkey once with a delicious spicy sauce … back when I was 15 I had some pita with it of course.
- Hawaii: a BBQ is not your typical Weber grill but an underground oven called Imu or Luau.
Super interesting, I am going to surf around for more facts as I hope there are some more grilling sessions to come this summr – because it’s only mid August.
Greek Feta Eggplant Dip
- 2 medium sized eggplants
- 100 – 150g fets cheese
- 1-2 cloves of garlic
- salt and pepper
- olive oil
Half your eggplant lengthwise and brush the cut sides with olive oil. Place the veggies cut size down on aluminium foil and roast in your preheated oven at 180° for 30 mintues.
Meanwhile mince your garlic and put it to your food processor.
Take out the eggplant after their skin got slightly wrinkly and scrape the roasted flesh/ pulp into your food processor as well.
Blend up real good until you reach a smooth consitency, then crumble your feta in and season with salt and pepper to your liking. Keep in mind, the feta cheese adds salt as well.
Pulse your processor as long as you like, I prefer the feta not completely creamy but a bit chunky within the dip.
Serve with fish, meat or veggies to dip on..
We still do have your classic condiments like ketchup or salsa at the table, but I stick to my greek dip, guacamole or the odd spoon of tzaziki. As you might be able to tell I am a bit garlic obsessed, but this is just part of a goof BBQ for me.
So there’s hope this was not the last one for this summer.