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Chapter 1: What is the main topic discussed in this episode?
The Clare Byrne Show on Newstalk with Aviva Insurance.
Father's Day is coming. It's this weekend, isn't it? So we all have to get organised for that.
Chapter 2: What tips does Aisling Larkin have for a successful Father's Day barbecue?
And chef and mindful eating coach Aisling Larkin is here with some tips for the day centred around the barbecue. Now, Aisling, we have to talk about this. Are we saying that daddy has to cook? Absolutely. Absolutely.
But isn't it a treat for him? Because every man I know loves to cook at the barbecue. So let's indulge them for the day, I think.
So your present for Father's Day is that you're cooking and I'm going to give you some tips. That's going to go down well, isn't it?
Or we let them, you know, take on the manly part of I'll barbecue, I'll do the meat. But ultimately... And I'm not generalising, but perhaps if it was only left to the gentlemen, some of which I know, you just have a steak and a sausage on your plate and they forget that maybe bread and balsamic vinegar and olive oils and a couple of salads and all those things actually make the barbecue.
A bit of marinade.
A marinade. So what we're going to do is slide the tips across to them that you're going to give us today so that we're all going to have a lovely day. Absolutely. We'll just treacle them out now for the next couple of days. OK, so now let's get the first thing out of the way first. Are you a charcoal barbecuer or a gas barbecuer or both?
Now, wait till I tell you. I did a little thing this weekend, right, where I worked on a hybrid barbecue. So it was gas, but it had proper coals underneath. I had to cook 120 burgers in a very quick amount of time. I was doing the Lord's work now at the weekend. But everybody came back saying, oh, my God, those burgers are beautiful. Oh, my God, they were gorgeous. We were getting the fattest.
Flame grilled, because I love, so if you ask me, the flame grill, the charcoal, the char, that is it. I adore that for a barbecue. So without that, I kind of struggle a little bit. So yeah, getting that flame grilledness, getting the char of the smoke is the ideal one. I love it.
But I'm also slightly impatient in that having the organisation to go and get the coals and light it and keep at it until it's lit and then let it get searing hot, let the coals kind of go grey. Sometimes the handiness of going out and flicking the switch and turning on the gas is just ideal.
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Chapter 3: Should I choose charcoal or gas for my barbecue?
They're on the bone.
They're hard to be broken.
No, they're on the bone. They're on the bone. So anything that's on the bone like that is really, really nice. You also have then your big green eggs, your Kamado Joes. Oh yeah, expensive things. Really, yeah. And again, they are for your aficionados.
They're for your people who love it and who are going to light the coals at nine o'clock in the morning, let that off, play a few holes of golf and then come back and put something on, let it slow cook for six or eight hours.
But I think otherwise, yeah, get a little bit organised. All right. So we have lots of salads that you want to tell us about. But there was a marinade, the house marinade that I really think that we all need to learn. Just learn it. I've written it down in longhand this morning to make sure that I have it in my arsenal because you can use it for everything. Absolutely.
Like it'll work on most things. The only one thing I would say that it probably won't work on is something like a whitefish, like a bream or a sea bass or a haddock or a cod or something like that. Everything else. Everything else. Everything else. Sausages, your burgers, your beef, your chicken. It's really, really nice. So olive oil. So think of the heat, salt, acid and fat.
That's what you're trying to get in any dish, no matter what you do. But a salad or a steak off the barbecue will taste beautiful. So four tablespoons of olive oil, two tablespoons of soy sauce. So soy sauce is getting in the salty, but it's also getting in that umami, that kind of slightly more depth of flavor. Apple cider vinegar.
or lemon juice so that's your acid your garlic your honey your smoked paprika smoked paprika is a really good one because it just has that little smoky hint not hot chilli heat but a little bit of heat brings in a little bit of depth doesn't it Dijon mustard and then a little bit of dried herbs if you had them fresh would be beautiful something like rosemary or thyme the only one I don't like at all is basil dried basil I think ruins everything doesn't work yeah so don't use that but something a little bit of thyme or rosemary and then black pepper
and allow everything to marinate.
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