How to Make a Good Barbecue a Great Barbecue

Posted on May 17, 2012 by martinamercer

There have been many articles comparing the benefits of the charcoal barbecue and the gas barbecue; however, to date there is yet to be a clear winner. The best depends on the individual as both have their own advantages.
The best way to determine which barbecue is right for you is to examine the features and decide how you as a family or couple use the barbecue on an annual basis.
Top barbecue features to look out for can include:
The griddle:
A griddle is often found on a gas fired barbecue alongside the main grilling area. This red hot plate is fantastic for searing meat and fish, cooking accompanying cut vegetables such as peppers, onions and courgettes and a whole host of foods. Provided care is taken that meats are properly cooked through, using a griddle can be a quick and efficient way of cooking a variety of foods at once. Perfect for quick family meals or extras at a barbecue party, griddles are easy to clean and a great feature for those that love their barbecued food.
A warming rack:
Both charcoal and gas barbecues can come with a warming rack, which as the name suggests is a place to keep food warm. This is a handy feature when barbecuing a large amount of food to be served at once or for an on-going cooking session where a variety of foods are being prepared, as some meats and fish cook quicker than other. Transferring foods to a warming rack keeps the food flowing and ensures that everyone can enjoy their food warm and moist rather than cold and dry.
A barbecue hood:
Found on both gas and charcoal barbecues, a hood can be a great feature for a barbecue as it is a fitted lid that seals in the heat of a barbecue, producing an oven effect which can speed the cooking process. This is ideal for large pieces of meat as it encourages cooking throughout, as a traditional oven does, and can be useful for leaving food to cook slowly, retaining juices, when on a low heat.
Adjustable heat:
Commonly found on gas barbecues, this feature can make cooking a variety of different foods much easier. Heat can be turned up and down instantly as it could with a conventional oven or indoor grill, this means that food can be cooked as quickly or as slowly as required. The quick heat up of a barbecue with adjustable heat makes it ideal for impromptu tea times in the garden when the weather decides to play along.
Removable fat trays and ash debris collectors:
Barbecues can be a marvellous affair with good food and company and a light-hearted atmosphere. Nothing can kill that atmosphere quicker however than the realisation that the barbecue needs to be cleaned. Fortunately both charcoal and gas barbecues are commonly fitted with fat drip trays and ash collectors which can simply be removed, debris discarded (so there’s no fat being sloshed down the sink, causing a potential blockage) and cleaned before being easily replaced.

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Ribs Are The New Barbecue Craze!

Posted on May 16, 2012 by carolinedalzell

shutterstock 14022580 300x208 Ribs Are The New Barbecue Craze!Barbecued ribs are the latest food sensation currently sweeping the streets of London – have you fallen for them yet?

Ribs cooked on the barbecue and served with a variety of hot and spicy sauces are proving a sensational hit in the city this summer, with local vendors serving freshly smoked ribs fresh off the grill, and all sorts of rib parties planned for the coming months.

One popular rib venue is the Ribman who frequents Brick Lane in London every Sunday, famous for his “racks of smoking baby back ribs and the piles of slow cooked rib meat,” according to thisislondon.co.uk

The secret to a tasty barbecued rib is using quality meat and flavoursome sauces. Recently, the beauty of barbecued ribs has been celebrated in the country’s Ribstock 2012 which organiser Jonathan Downey described as “somewhere between a food rave and a village fête”.

At the event, which took place at the end of April, ten of the UK’s best barbecue restaurants and chefs took part, cooking barbecued ribs in ten different ways to try and impress the public – and the panel of judges. There were six different chilli sauces too.

Mr Downey said: “I don’t know why it’s taken so long for people to realise the rib thing. I’ve always ordered them. It’s hard to get a rib wrong. It’s usually a safe bet and there’s a lot of scope for creativity.

“I thought Opera Tavern did amazing things this year as did Ben from Lucky Chip, who is normally known for his burgers. And everyone loved Cattle Grid’s ribs. Redhook’s (the winner) was a very classic rib in the end — a meaty rib from a fantastic supplier cooked in a semi-spicy BBQ sauce. That’s kind of what people want and this is all about getting everyone involved.”

Whether you’re an experienced al fresco rib chef or intrigued to try barbecued ribs, here’s a quick and delicious recipe to try for your next barbecue party. All you need are the ribs (depending on people numbers we’d suggest around two racks or 1kg of short pork ribs), some spices and barbecue sauce. Firstly, run a knife along the ribs, between the membrane and each rib to remove as much of the membrane as possible. Next, mix a tablespoon of chilli powder, ground cumin, and paprika, and some salt and pepper together – varying the spices and quantities according to how hot you want the sauce to be! – and sprinkle it over both sides of the ribs.

Once the barbecue is hot enough, wrap some foil loosely around the lower ends of the ribs to capture any drips and place on the upper shelf of the BBQ. Reduce the heat to low and place the lid down, and cook for one hour.

After an hour, brush the ribs with lashings of barbecue sauce and grill for a further 5 minutes before serving. You can either separate the ribs into a big pile or let guests help themselves from the racks.

Ribs make a fun, tasty addition to any barbecue. Are you a barbecued rib fan?

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Don’t vex if you’re vegan when it comes to barbecuing!

Posted on May 12, 2012 by jillstevenson

Everyone loves a barbecue and the sense of enjoyment eating outdoors with friends brings. And that includes vegans. Yes, even though the traditional image of a barbecue is someone tucking into a freshly-grilled steak, hotdog or skewered chicken, the non-flesh eaters can also have a wonderful foodie time. So how come?

Well, forget grilled corn or baked potatoes, today’s vegans no longer get a raw deal. They can, in fact, tuck into such delights as marinated and seared tofu sticks, baked feta cheese in foil and even vegan garlic bread. And we’re going to show you how to make some of those lovely eats below.

Baked feta in foil

This is almost an embarrassingly simple dish to make. Just get one onion, one green and one red pepper and finely slice. Place the vegetables in four pieces of foil (divide equally) then place a lump of feta cheese on top. Pour some olive oil on top and sprinkle the mix with a selection of mixed herbs. All you do now is bundle up the packages and grill on the barbecue for 15 minutes or so. Easy!

Vegan garlic bread

Get a ciabatta and cut it in half. Spread dairy free over both sides and sprinkle over a crushed clove of garlic and mixed herbs. Wrap in tinfoil and heat on the barbecue for at least ten minutes (remembering to turn frequently). Again – easy!

Meanwhile, cooking vegan isn’t just all about the food. For instance it’s crucial to make sure you’re embracing the proper cooking etiquette. And this involves using an awful lot of tinfoil – every time you cook in fact! To ensure fat doesn’t get onto the veg from the hamburgers or pork you may be cooking carnivorous friends, it’s good practice to grill them on tinfoil. That way you can just dispose of the tinfoil prior to cooking your vegan friend’s eats.

When it comes to alcohol you don’t have to worry too much as all beer is vegan (except Guinness). You do have to check with wines and spirits though and forget anything that has red food colouring in it such as Campari.

Meanwhile, why not push the boat out a bit and take a look at the new vegan meat substitutes on the block? This includes seitan (wheat proteins), tofu (bean curd and which admittedly has been around for decades) and tempeh (soy beans). These are usually found in health stores – although recently it’s been possible to buy tofu in supermarkets. They’re easy to cook, especially in skewers with tomatoes, peppers and courgette chunks.

You can also serve plenty of easy vegan appetisers such as corn chips with salsa, hummus with crudités and dairy-free condiments. Alternatively toast some pitta bread and spread with flavoured or plain dairy-free spread.

Meanwhile, here’s a gorgeous recipe for Vegan Avocado Potato Salad

Ingredients – 2lbs potatoes cut into chunks, 2 avocados, 2tbls lime juice, 1 tomato, 1 cucumber, 1 red onion

Directions – cook potatoes then set aside. Cut the avocado in two and remove seed then blend in a food processor. Add lime juice, some salt and a touch of cayenne pepper. Once blended smooth add the tomato and a bit of onion and chop a bit. Next add to the potatoes then chop in the cucumber. Delicious!

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Today’s price drops – 11 May 2012

Posted on May 11, 2012 by BBQ Barbecues

Bradley Smoker Extra Racks

Now only £22.03 (was £33.97)

Bradley Smoker Extra Racks (BT4XR)

  • Designed to double the cooking area of the Bradley Smoker ® by inverting the racks and setting them on top of the existing racks. Great for the production of jerkies, sausage, or other foods that demand a large cooking surface.
  • Set of Four

Bradley Smoker Extra Racks

Bradley Smoker Digital Thermometer

Now only £22.03 (was £33.97)

Bradley Smoker Digital Thermometer (BTDIGITHERM)

  • The digital pre-programmed cooking thermometer enables an instant and accurate readout of food temperature. The programmed functionality offers temperature monitoring in line with your cooking preferences as in the table below.
FoodTasteºFºCbeefwell done17077medium16071medium rare14563rare14060vealwell done17077medium16071lambwell done17077medium16071medium rare14563porkwell done17077medium16071chickenwell done18082turkeywell done18082hamburger16071fish13758

Bradley Smoker Digital Thermometer

Bradley Smoker Teflon Coated Racks

Now only £26.03 (was £39.97)

Bradley Smoker Teflon Coated Racks (BTJERKYRACK)

  • These non-stick racks have a smaller mesh opening. They are ideal for cooking smaller items such as oysters, nuts, olives and beef jerky.
  • Set of Four

Bradley Smoker Teflon Coated Racks

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Overnight Meat Marinades for Barbecues

Posted on May 10, 2012 by martinamercer

The constant rain never seems to dampen the British barbecue spirit, and just as well as although the Australians are famed for their barbecue style, we are renowned for our perseverance even when the heavens open.
Many of us have taken to placing our barbecues under a covered area on the patio allowing us to show off our skills despite the wet weather. It’s this kind of determination that allows us to plan ahead for our barbecue events and when we do we can rival any country with our delicious meat marinades that make the mouth water.
Lamb
Lamb is known for being marinated in mint however many of us view the supermarket versions of minted lamb with suspicion, thinking the flavour is trying to hide the poor quality. A marinade of garlic puree, salt and rosemary will bring out the flavour perfectly and you can even add your own rosemary stalks to the charcoal to enhance the marinade.
If you do like it minty, try using fresh mint instead. Boil it on the stove with sugar and white vinegar and allow cooling before leaving the lamb in it overnight. For a Moroccan twist, lamb with brown sugar, tomatoes, ground cumin and fresh coriander will delight children and adults alike.
Beef
Beef is perfect with absolutely any herb; even a varied selection from the garden will boost the flavour. To marinade steaks however try adding soy sauce and garlic puree along with a few freshly crushed peppercorns. You can also add heat with mustard, or a fresh herb taste with a rub of olive oil, parsley, lemon and garlic.
Pork
Anyone can make tasty barbecue pork ribs with a few everyday ingredients from the larder. Let them warm gently in clear water for four hours to soften and then marinade in a mixture of ketchup and brown sauce. You will be amazed how simple this is but still very effective. You can add smoked paprika for the smoky flavour, or chilli powder for those who like it hot.
Chicken
Chicken marinades depend on the cut of meat you are likely to use, barbecue wings will benefit from the home made marinade above. Breasts and legs can take on an Indian theme with a tandoori of lemon, salt, cumin, coriander, garlic, ginger and turmeric. For the red colour many use a food dye however this is not essential.
Lemon and garlic are also perfect flavour combinations for chicken and you can mix it up by using this as a base and varying the fresh herbs you use such as cumin and coriander, chives, sage, parsley and rosemary.
Quick and cheap Alternatives
Many people bypass the world foods section of their supermarket as labels make it hard to decipher what is actually in the packaging, however many Jamaican marinades are now for sale, completely authentic and just a fraction of the price of the British adapted ones. Try a touch of the Paprika SOS, but be warned, it is hot!

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How To Choose The Right Barbecue For You

Posted on May 10, 2012 by carolinedalzell

shutterstock 54721372 300x187 How To Choose The Right Barbecue For You Summer is just around the corner so now is the perfect time to invest in a new barbecue – but which one is right for you?

As you’re probably aware, barbecues come in an array of shapes, sizes and types to suit the most particular al fresco chef! There are 1 and 2, 3 or 4 burner gas barbecues available as well as portable options, and charcoal barbecue types include built-in, kettle, tower, BBQ and table combination, portable and tripod.

So it’s no wonder choosing the right BBQ for you can seem daunting, which is why we’ve listed some pointers to help you select your next barbecue.

The first big decision to make is whether you want a gas barbecue or charcoal barbecue. But this is not as straightforward as it might sound – and there is a big, fiery debate over which is the superior product. There are a number of pros and cons for each device, although ultimately your choice will come down to personal preference.

Consider the features you’re looking for in a barbecue. If you want convenience rather than a traditional method of grilling, then gas barbecue may be for you. Gas barbecues are ready to cook on from the moment you flick the switch on, meaning there’s no time wasted waiting for the charcoal to heat up sufficiently. So you can have spontaneous barbecues or quickly cook yourself a burger for dinner without waiting long. Plus, you can control the temperature, they are easier to clean as a rule and if you want that smoky flavour you could use wood smoking techniques.

On the other hand, only charcoal barbecues will give you that much-loved flame grilled appearance and taste to your grilled food. Many people love the whole experience of cooking using fire, something that is naturally innate in us as our love of cooking with fire dates back a million years. And there are charcoal models with one-touch cleaning systems inbuilt to make removing the ash at the end that bit easier.

Another big factor to consider in your decision making process is what you will use the barbecue for. Can you see yourself throwing barbecue parties every weekend or will it mainly be so you can enjoy the odd barbecue with your partner every now and then? The number of people you intend to cook for and how often, will likely determine the type of barbecue you choose as well as your budget. For example, think about whether you need side burners and side tables or whether a simple kettle barbecue will do the job.

Other accessories to consider include a griddle, lid, and warming rack. Griddles are useful as they enable versatile cooking from frying some onions to cooking an egg, and a warming rack is great for parties as you can place all the cooked food on this to keep them warm until you’re ready to dish up. And a barbecue with a lid enables you to evenly cook larger meats and fish on the barbecue.

It’s best to plan in advance when it comes to buying a barbecue, to ensure you choose the model that supports what you want to cook – and how you want to cook it.

Once you’ve selected the barbecue that’s right for you, you may want to also select some extras. A barbecue cover is a good idea as it helps to protect the device from the elements, and investing in some barbecue tools like tongs, skewers, cleaning brush and spatula will help get you started.

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Opt for a healthier barbecue this summer

Posted on May 6, 2012 by jillstevenson

Barbecues work well as a social event and there’s something ‘freeing’ about dining outdoors that makes people come together more. And, of course, the food is always fab too. In addition, nine times out of ten it tends to be extremely plentiful as well.

So, there’s always the temptation there to overindulge. And the spring and summer is the worst time for this of course as that’s when we want to show off our (formerly) svelte figure. How can we make sure then that we stick to a healthy eating schedule despite all those tempting barbecue foods?

Of course the great thing about the summer is that fruit is more plentiful, as well as a better variety of vegetables. This means we can leave aside stodge for a bit. So what else should we be doing?

  • Swapping beef burgers for a healthier alternative This is easier to do than first appears. For instance there are plenty of yummy soyabean and other vegetable burgers available these days. Or how about a venison or turkey burger – neither of which contain as much fat as their beef equivalent? Or ditch burgers completely and think about frying pieces of chicken or fish. Always trim any visible fat before putting on the grill too
  • Grilling in tinfoil Wrapping fish or chicken in tinfoil and grilling them on the barbecue is healthier by ensuring there isn’t as much fat used to cook them. Make sure you remove the skin from the chicken first as this is where half the calories and saturated fat lies. Cut out processed meats if you can such as bacon, hot dogs and sausages (this increases the risk of certain cancers)
  • Making fruit-flavoured smoothies These are a much healthier alternative to wine or beer and don’t dehydrate you. You could also supply fresh fruit juices and squeeze lemons or limes into sparkling mineral water
  • Cut out the mayo and other fatty dressings Instead look at using low fat natural yoghurt for dressings in baked potatoes and pasta salads. Mustard also makes a nice dressing or make your own low-cal versions with olive oil, balsamic vinegar and lemon juice
  • Concentrate on seasonal produce As we’ve already mentioned, because it’s summer there’s going to be an abundance of fruit and vegetables around so why not make them the focus of your barbecue? Steamed vegetables are incredibly healthy and salads are great at this time of year, so too are crudités (carrot and celery sticks or radish) with dips such as humus or taramasalata
  • Steer clear of sugary puddings Instead opt for fruit kebabs, slices of melons or berries in natural yoghurt. For diabetics, this is extremely important

Of course staying healthy doesn’t just mean eating healthy and if you are organising a barbecue it’s a good idea to take along some sort of exercise provision for instance, organise a game of rounders or beach cricket. Walking and playing Frisbee are great social exercises too and, if you are at the beach, thinking about cooling off and going for a swim (although make sure you do this before you eat!)

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This week’s top sellers – 5 May 2012

Posted on May 5, 2012 by BBQ Barbecues

1

O-Gas Disposable Canister for Marco Pierre White MarcO-Grill

2

La Hacienda Steel Pizza BBQ Oven

3

La Hacienda Deluxe Tall Firepit Grill Cover

4

Outback Excel 300 Gas Barbecue with Free Cover and Propane Regulator

5

Landmann Barbecue Cleaning Brush with Brass Bristles, Plastic Sponge and Stainless Steel Scraper

6

Landmann Pressed Wood Fibre Barbecue and Fire Pit Lighters (Pack of 12)

7

Landmann 11094 'Tennessee Smoker'

8

La Hacienda Genova Firebowl Barbecue

9

CADAC Carri Chef Deluxe 47cm

10

Campingaz 30mbar Hose & Regulator (LP)

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Plan Your Perfect May Bank Holiday BBQ

Posted on May 4, 2012 by carolinedalzell

shutterstock 55478194 199x300 Plan Your Perfect May Bank Holiday BBQIt’s time to ignore the weather forecasts, start planning and get ready for your perfect May bank holiday BBQ!

The three-day weekend is the ideal time to fire up the barbecue, invite some friends round and enjoy some delicious food cooked outdoors. Now, the weather may not be overly reliable at the moment – at least not when it comes to sunshine and barbecuing! – but our love of al fresco cooking surpasses the weather. Besides, it’s very British to have a barbecue in the rain!

So make sure you plan ahead for your perfect May bank holiday BBQ this weekend. First of all, decide which day you want to have a barbecue, especially if you think a barbecue party might be in order. Everyone is relaxed thanks to the extra day off work so simply embrace the weather, expect the worst and then hopefully be happy it stays dry! There are plenty of ways you can ensure the barbecue is still fun and that the sausages don’t get wet, although as temperatures are expected to be cool over this weekend a lunchtime barbecue might be the best option.

Once you’ve picked the date, there are only two core things you need to do next – decide how to tackle the weather and cope with guest numbers!

Weather and barbecues

As much as it’s tempting to be optimistic and think it’ll be fine for your barbecue, given the recent downpour of rain there’s a good chance you’ll at least experience showers during the cooking experience. One excellent way to cope with this, though, is with a gazebo in your garden. By erecting a gazebo outside, there’s a place you and your guests can huddle if needed, and you can make sure the all-important barbecuing isn’t interrupted too.

It’s a good idea to tell guests to wear warm clothes, and to have a few hot drinks to-hand for when they arrive. However, once the food starts flowing and people start chatting, staying near the barbecue no doubt – both for its food and heat – it’s easy to forget the weather and just focus on having a good time.

And if the worst happens and the rain comes tumbling down, hopefully you’ll be able to enjoy your barbecued dishes in the warmth of inside.

Numbers and barbecues

Being organised helps make your barbecue party go smoothly – before people arrive ensure the barbecue is clean and you have enough fuel to fire your gas BBQ or charcoal barbecue. Plus, it’s a good idea to get the charcoals burning before guests arrive so you’re ready to start cooking soon after.

Keep the food flavoursome and simple, preparing any dishes in the kitchen so you only need to add them to the grill outdoors. Favourites like jacket potatoes are so easy and can go on the barbecue nice and early, and people love lots of different salads and barbecue sauces too – which you can have on the side ready for people to dive into. Obviously, no barbecue is complete without ample sausages and burgers, but check any dietary requirements with guests beforehand so you offer vegetarian alternatives too if needed.

Most of all – enjoy your barbecue party. People attend primarily to see you so don’t worry too much about the odd soggy or burned sausage, and instead relax and enjoy the good food and company. A perfect way to spend your May bank holiday weekend!

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Today’s price drops – 4 May 2012

Posted on May 4, 2012 by BBQ Barbecues

Bon-Fire Poptop, Popcorn Lid for Pancake Pan 28cm

Now only £22.97 (was £34.97)

Bon-Fire Poptop, Popcorn Lid for Pancake Pan

  • Bon-Fire poptop
  • Lid for popping popcorn in the pancake pan
  • Sizes vary, please see product options.

Bon-Fire Poptop, Popcorn Lid for Pancake Pan 28cm

Bon-Fire Coffee/Tea Pot

Now only £26.98 (was £40.97)

Bon-Fire Coffee/Tea Pot (100176)

  • Bon-Fire coffee/tea pot
  • Black/Red enamel

Bon-Fire Coffee/Tea Pot

Bon-Fire Folding Dustbin incl. Transport Bag

Now only £34.97 (was £52.97)

Bon-Fire Folding Dustbin incl. Transport Bag (400061)

  • Folding Bustbin
  • 50 litre
  • Incl. pole for ground fixing
  • Transport bag, nylon.

Bon-Fire Folding Dustbin incl. Transport Bag

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