I been a keen weather enthusiast and i always try and pick a good day to have a family BBQ. Invariably it always is windy, wet, snowing - you name it but the weather is never at its best. None of this says much for my forecasting skills!!However, i thought I would share some BBQ tales and a recipe.Memorable BBQ No 1My dad being the keen BBQ man says it doesn't matter what the weather is like, you can still enjoy a BBQ. One christmas In the late 1970's my dad and I were outside in the snow!!!! Cooking - it was absolutely freezing but we were kept warm by the hot coals.My mum came outside and took some pictures of us in the snow to show family/friends how mad my dad is.Memorable BBQ No 2We were on holiday in South Africa and were on our way South by road towards Cape Town. We needed to stop off en-route and came across a fab small place of thatched huts for holiday rent. Perfect we thought - great views down a steep gorge, baboons in the distance, sun was shining..... lovely we'll have a BBQ for tea.There was a cook on site and he said that he would supply the firewood for the BBQ and we set off to buy some meat. As you can imagine in Africa further out into the backwaters - supermarkets are not around. However we did eventally find a wee shop and purchased our tea. On our return to Camp we had our BBQ burning away nicely - starving started preparing salad etc - put the meat on - darkness came down. Would you believe it a spot of rain ! then another and another - so my dad ever the optimist says get a large leaf and you can hold it over the BBQ. I searched for the biggest Banana leaf i could find and sat in the rain holding it over the BBQ whilst the meat cooked. Dad and I were soaked but the meat was cooked to perfection.RecipeSkewered Lamb with Chilli sauce (yummmmm)Cubed Leg of Lamb, a little olive oil, 2 TBSP lemon juice and 2 cloves garlic(crushed), One TSP pepper, 1 TBSP mustard and 1 TBSP oregano. Toss well and keep in fridge at least 3 hours before BBQ.Remember to soak your wooden skewers in water to prevent them from burning.Put lamb onto skewers and keep the marinade to brush on meat as it cooks.Chilli sauce - 2-3 chillies (hot or mild) 3 cloves of garlic chop finely add half a TSP black pepper, 3 egg yolks, 2 TSP lemon juice. PUT all in food processor with motor running slowly pour in 200ML of olive oil. Increase the flow of oil as the sauce thickens. add 2 further TSP of lemon juice to mixer and then serve with the lamb.