We had Navajo flat bread and bbq corn (with tomatoes and cucumbers and marshmallows to follow.)
The flat bread was amazing. I used this recipe halved but used 100 grams homegrown rye flour, 100 grams homegrown wholemeal flour and 100 grams bread flour. It was fabulous. K and the girls had never eaten bbq breads before and were really amazed. I grew up with my mum's amazing dampers and was just happy to be recreating the tradition (in my own way but still).
And the corn was fabulous. I usually steam corn and when, last weekend, we ate bbqed corn at the kids' club bbq I was horrified. It was dry and overcooked, and it tasted like it had been sitting around for a week rather than picked that morning. And it had been slathered in soy sauce so it was salty to boot. I was convinced there must be a better way to bbq corn and I remembered Jamie Oliver's cooked in the husk recipe and decided to try it out. It's so easy! And amazing! You just soak the corn (in the husk) in water and then plop it on the grill. The water trapped in the leaves steams the corn, and as the water evaporates the husks will char giving it a fabulous smoky flavour to boot. Seriously good. Everyone agreed that it was better than the kids' club one. (Not that I'm competitive enough to ask or anything you understand...) I think I will have totake my turn as kids' club committee member to teach them a thing or two about correct treatment of corn, hey?
It was so good noone even realised I'd forgotten to get meat out of the freezer. I reckon that's the sign of a good bbq!