BBQ Liver on top of the Wicklow Mountains

Saeid and I went to the Wicklow Mountain with friends to enjoy the wonderful weather and have a BBQ. The sun was setting before we found a spot in which to BBQ but view more than made up for the wait.
I like liver, but even if you haven't enjoyed liver and onions in the past give this recipe a go at your next BBQ. It cooks really fast and no Irianian BBQ would be complet without it.

BBQ Liver
feeds 4
1 single use BBQ
1 package of Lamb Liver (about 2 livers)
1 pack of flat bread
1 bag of washed spinach
salt, pepper
water

Find a safe place to light your BBQ. Once it heats up pop the liver on and add salt and pepper. Cook for 2-3mins, turning once. Enjoy inside a flat bread with some spinach. Yummy.
After we had this tasty sandwich we used the BBQ to cook longer cooking meats, (like hamburgs and steak). Then we put the fire out with water and took our BBQ home with us to bin.

Snow Bbq with Ramen Coleslaw

Ireland does get snow but it melts right away. Since New Years Eve the whole island has been white. We had a Bbq before it turned back to green.

How do you start a Bbq in snow? With the help of a blow dryer!

Saeid's Hamburgers
2 pounds Irish Beef
1 Irish onion grated
salt and pepper
Mix and shape into 6 burgers. These 1/3 pounds were tasty.
I made my mom's Roman Coleslaw, but as it was 6am in Kansas I had to make it from memory.
Roman Coleslaw
1/2 small white cabbage
2 carrots
1 inch ginger
1 package of Roman
1 tsp soy sauce
1 tsp sesame seed oil
1 tsp lemon jucie
1/4 hot pepper
2 Tbs toasted sesame seed

Finely chop the cabbage, grate the carrots and ginger. Mix with 1/4 of the roman spice package, soy sauce, sesame seed oil, lemon juice and hot pepper. Check the taste. Top with sesame seed and 1/2 the package of broken Roman.

Update: My mom uses some of the seasoning package from the Ramen in the salad.  Make sure to check how much salt your adding!!!

I think the snow made everything taste better!