Archive for May, 2012
The Broilking Imperial XL is one of the largest gas barbecues available in the UK before you step into the world of build-in kitchens, and in fact even then the Imperial XL offers a larger cooking area than a lot of build-in grills. The XL is not just a barbecue, it’s an entertaining centre-piece with solid construction and stunning design you can cook in style for just 2, or cook for a party of 22 the Imperial XL offers outstanding flexibility, whilst remaining an affordable barbecue.
The Imperial XL was inspired by professional cooking appliances, it offers stylish stainless steel construction to compliment your outdoor living room and premium cooking grills for outstanding performance, the two cooking ovens allow you to create meals cooked individually at different temperatures all at the same time, your guests can enjoy perfectly cooked food from a variety of ingredients all ready and served together, whilst you remain calm knowing your XL has put you in complete control. Full depth pull out drawers are deep enough for grill brushes with enough storage space for all the accessories you will ever need.
Flexibility and room to cook
Two independent cooking ovens on the XL provide you with the versatility of an outdoor kitchen – you can roast, bake or rotisserie cook in the large oven while smoking or searing in the small oven, with both cook boxes being deep in design they promote even heat distribution and therefore give you plenty of room for large cuts of meat such as turkeys and roasts.
True Barbecue flavour
A key component to the magic behind all Broil King barbecues is the stainless steel “Flav-r-wave” system. This cooking medium is what creates that true authentic barbecue flavour; food juices are first vaporized when placed on the cooking grills, then as the drippings drop to the Stainless Steel flav-r-wave system they are vaporized – the smoke that is created then rises to infuse your food with the unmistakable authentic barbecue flavour. The Broil King Imperial XL flav-r-wave is designed to eliminate flat spots, this design ensures that all juices are vaporized and none get left to pool and burn.
Steakhouse quality cooking
The Imperial XL has the trademark reversible heavy duty cast iron cooking grids, these carry heat evenly and have outstanding heat retention to give you the steakhouse sear marks and help create that authentic barbecue flavour, by using heavier cooking grids Broil King barbecues provide better heat retention and searing power. Turn the cooking grates over and you will see that they have a ridge with a flow off exit at each end, these are designed for high fat content meats such as sausages and some burgers, by cooking on the reverse side you allow 90% of the fats to drain away past the flv-r-wave reducing the risks of any flare-ups, the remaining 10% of fats do make it to the flav-r-wave to enhance the foods flavour as normal.
Eliminate hot and cold spots
The key to great grilling is even heat distribution from the burners to the grills, BTUs quoted on any BBQ are only important in relation to the efficiency of the overall cooking system. The Imperial XL offers dual tube burners, these eliminate hot and cold spots on the cooking surface. The patented linear flow valve system provides you with precise heat control across the full range of High to Low temperatures throughout cooking, all this coupled with the Imperial XL’s heavy gauge stainless steel burners offer you not only long life but outstanding durability and total control over the internal cooking temperature.
Take out all the advances in the cooking medium, burners and flav-r-wave, the shell of the Imperial XL will stand the test of time – North American made steel, heavy gauge components, premium quality finishes and rust-proof hardware – all these build elements will ensure your investment lasts for years, backed by the knowledge that Broil King don’t just make barbecues, they cook on them to, this is why they have been successful in creating an entire range of barbecues that cater for every keen BBQ enthusiast, the whole system on a Broil King works, proven from the ground up and backed by a world leading warranty.
The Broilking Imperial XL Gas Barbecue boasts a massive cooking area and output of:
- Grill Dimensions:
- Length: 193cm (76″)
- Width: 63cm (24.8″)
- Height: 124cm (49.2″)
- NG Weight: 137kg (304lbs)
- 60,000 BTU stainless steel Dual-Tube™ burner system
- 10,000 BTU cast brass side burner
- 15,000 BTU stainless steel rear rotisserie burner
- Premium rotisserie kit included
- 1000 sq. in. total cooking surface including porcelain coated warming rack
- 500 sq. in. primary cooking surface – Large Oven
- 225 sq. in. primary cooking surface – Small Oven
- 4 salmon fillets, about 1-inch thick
- Roasted garlic flavoured oil
- 2 cloves of garlic, peeled and minced
- 3 to 4 tbsp. chopped fresh rosemary
- Salt and freshly ground pepper to taste
- 1 red bell pepper,
- 2 tbsp. of sour cream
- 1 tsp. fresh lemon juice
- Brush the garlic oil over the salmon fillets. Season the fillets with the chopped garlic, rosemary and salt to taste. Cover loosely and set aside.
- Preheat your barbecue to 260°C/500°F and place the red pepper whole on the grill. Turn it often until it is well charred all over.
- Place the charred pepper into a plastic bag, sealing it well and allow the pepper to sweat for about 10 minutes. Remove the stem and peel off the charred skins. You can always do a couple extra peppers as they keep for 2 to 3 days.
- Reduce the barbecue temperature to 180°C/350°F or so by turning down the burners.
- Finely chop the roasted red pepper in the food processor and process it until smooth. Add the sour cream, lemon juice, and salt and pepper to taste. Pulse on and off a few times until the mixture is just blended.
- Make sure that the barbecue is heated to 180°C/350°F and cook the salmon, skin side down until it is opaque all the way through or just slightly translucent in the middle, about 8 to 10 minutes. Arrange on plates and serve with the Red Pepper sauce.
Recipe provided by Napoleon Barbecues & Grills.
- 8 large Portobello mushrooms
- 4 cups of hot water
- ¼ cup of olive oil
- ¼ cup + 1 tbsp. cider vinegar
- Salt and freshly ground black pepper to taste
- 1 small yellow onion, finely diced
- 2 cups of shredded grilled chicken
- 1 ½ cups of shredded Oka cheese
- ½ cup of softened cream cheese
- ¼ cup of BBQ sauce
- 1 tbsp. chopped fresh sage
- ½ cup of dry bread crumbs
- ½ cup of grated Parmesan cheese
- Brush any dirt off of the mushrooms and remove the stems, discarding them. Put the mushroom caps in a large bowl and cover them with hot water. Let the mushrooms stand for 10 to 15 minutes, allowing them to soften. Drain them and pat dry with paper towel.
- In the same bowl, mix together the olive oil, ¼ cup of cider vinegar, salt and pepper. Add the mushrooms and toss to coat well, leaving them to marinate while you prepare the stuffing.
- In a bowl, stir together the onion, chicken, Oka cheese, cream cheese, BBQ sauce, sage and remaining tbsp. of vinegar. Season this mixture to taste with salt and pepper.
- In another bowl, mix together the Parmesan cheese and bread crumbs. Set aside.
- Preheat your grill to about 450°F. Spray a grill basket like the http://napoleongrills.com/blog/products/baskets-and-toppers/ Rectangle Wok Topper – 56005 with non-stick cooking spray. Place it on the grill to preheat for 5 minutes.
- Grill the mushrooms gill side down for 4 to 5 minutes until they are lightly charred and slightly tender.
- Turn the mushrooms over and place the stuffing mixture in each cap. Top with a liberal amount of the bread crumb mixture. Close the lid and cook for 7 to 8 minutes or until the cheese is hot and bubbling, and the bread crumbs are golden brown.
This recipe goes well served with mixed greens.
Serves 8, Recipe provided by Napoleon Barbecues
- ¾ cup of all purpose flour
- ½ cup of chickpea, gluten free, whole wheat or other flour
- ½ tsp. salt
- 6 tbsp. cold unsalted butter
- 2 large egg yolks
- 2 tbsp. ice water
- 12 asparagus spears, washed and trimmed
- 6 slices of bacon, cooked half way and sliced, or ½ cup of cubed ham
- 2 eggs
- 2 egg yolks
- ½ cup of cream, preferably 35%
- ¾ cup of grated Parmigiano
- ½ cup of crumbled feta cheese
- salt and pepper to taste
- In a large bowl, combine the flours and salt. Using a pastry knife, cut in the butter until you have little dough balls the size of peas.
- Stir in the yolks and add the water. Mix the ingredients together, then tip them onto your work surface and bring the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Sprinkle your work surface with flour and roll your chilled dough with a rolling pin into a round big enough to fill a tart pan. Press the dough into the pan, and prick the sides and bottom. Chill for 10 minutes in the freezer. Preheat your barbecue to 375°F while your dough is chilling.
- It is recommended that you line the tart pastry with foil or parchment paper, then use pastry weights when you bake the tart. Turn off the burners that you will be baking the pastry over as you want to be using indirect heat to bake. Bake the tart for 10 minutes. Remove the parchment and weights, then continue to bake the tart for another 12 minutes or so. Once you have removed the tart, turn the barbecue up to preheat to 400°F.
- Remove the tart from the grill and let it cool while you make the filling.
- Grill the asparagus until you are happy with the colour and texture then slice thin.
- Place the cooled shell on a baking sheet, spread the asparagus over the bottom of the shell along with the ham.
- Mix the eggs, cream salt and pepper, then pour it over the ham and asparagus. Sprinkle the whole thing with the grated and crumbled cheese.
Bake on the barbecue for about 25 minutes, remembering to use indirect heat, until the eggs are puffy, and the cheese is melted.
- 4 skinless salmon fillets (175g each)
- 2 tbsp of Bone Dust BBQ Seasoning (see below)
- 2 crushed garlic cloves
- 2 spring onion, finely chopped
- 2 whole lemons
- 40 g of chopped fresh dill
- 75 g of chopped shallots
- 2 tbsp of Seafood Plank Seasoning (see below)
- 2 tbsp of olive oil
- sea salt
- Preheat your barbecue to medium-high heat. Season salmon fillets with Bone Dust BBQ Seasoning; set aside. Mix together the garlic, spring onions, the juice of one lemon, dill, shallots, Seafood Plank Seasoning, olive oil and salt to taste. Spread the mixture evenly over the salmon fillet.
- Season plank with additional sea salt. Place plank on grill and close lid. Heat the plank for 3 to 5 minutes, until it starts to crackle and smoke.
- Open lid and place the salmon fillets on the plank. Close the lid and plank grill for 12 to 15 minutes, until salmon flakes slightly when pressed. Remove plank from grill and cool for 1 minute. Squeeze remaining lemon over salmon fillets before serving.
Bone Dust BBQ Seasoning
- 60 g paprika
- 30 g chilli powder
- 3 tbsp salt
- 2 tbsp ground coriander
- 2 tbsp garlic powder
- 2 tbsp granulated white sugar
- 2 tbsp mild Indian curry powder
- 2 tbsp dry English mustard (e.g Coleman’s)
- 1tbsp freshly ground black pepper
- 1tbsp dried basil
- 1tbsp dried thyme
- 1tbsp ground cumin
- 1tbsp cayenne
Seafood Plank Seasoning
- 100 g light brown sugar
- 50 g freshly ground black pepper
- 50 g ground sea salt
- 3 tbsp dried onion
- 2 tbsp mustard seeds, ground coarsely
- 1 tsp dried dill
- 1 tbsp dill seed
- 1 tbsp coriander seed
- 1 tbsp lemon pepper seasoning
- 2 tsp garlic powder
For each of the seasonings, mix all of the ingredients together in a large bowl. Transfer to tightly sealed containers and store in a cool dry place for up to 6 months.
A Guide to Plank Cooking:
The origin of cooking on wood is unclear, some say that it was brought to North America by Scandinavian settlers, others, including Napoleon® Grills’ chef Ted Reader believes that it originated in the Pacific Northwest and was used as a cooking method for fish by the Native Haida people. But the earliest documented recipe for plank cooking – chicken and duchess potatoes – appeared in the Boston Cooking School Cookbook in 1911 and was written by Fannie Farmer.
The choice of wood determines the special flavour associated with plank cooking, as the natural oils and moisture found in the wood infuses into the food. It is an easy way to cook on a barbecue; no turning, no messy clearing up, a hot, fast way to smoke food without the need for a smoker.
The technique is simple with just a few Plank Rules:
- Soak the plank for a minimum of 1 hour, better still overnight, keeping submerged with a weight.
- Preheat the grill, with the grill lid closed until at temperature, put the plank on the grill for three to five minutes until it begins to crackle and smoke, then place food on the plank.
- For added flavour, season the plank with sea salt, ground pepper or fresh herbs.
- Once used and food served, place the hot plank into a bucket of cold water to cool.
The Napoleon SE495 gas barbecue is a stylish sleek metal grill with a contrasting black porcelain enamelled lid for long life and superb durability, able to withstand the hottest of temperatures without fading, keeping it’s great looks year after year, the SE495 not only looks good but it cooks great
The SE495 barbecue has a large cooking area of 74cm x 43cm with three stainless steel bottom burners and a side burner, ideal for the BBQ sauce or stir fry vegetables. The barbecue is fitted with the Napoleon JETFIRE™ ignition system, this method starts each of the burners individually resulting in a reliable start-up time after time
Napoleon don’t just make barbecues, they cook with them as well, so the entire range is packed with lots of little extras to ensure grilling success, for example the ACCU-PROBE™ temperature gauge fitted on all gas models means you always know how hot it is under the hood, like a home oven this gives you accuracy for cooking the perfect meal. Porcelain enamelled cast iron cooking grates on the SE495 keep the grilling consistent, with even heat distribution and retention they are also perfect for searing meats
When the barbecue comes out at home, one thing that’s sure to follow is a nice cold drink, so while the food cooks, grab a glass, every Napoleon barbecue has a bottle opener as standard….perfect! Take a look at the SE series promotional video for a little more info and a better look round the barbecue.
Now, Napoleon® might be a relatively new name to the UK, having only been here for a few years, however the company has been making charcoal and gas barbecues in North America for thirty-six years. Their grills include all sorts of refinements with top-of-the-range models having features such as ice buckets and rotisseries as standard.
- 2 chicken breast halves, skinned and boned
- 1 tbsp olive oil sprig oregano
- sprig thyme, chopped
- sprig rosemary, chopped
- 3 cloves garlic, chopped
- minced salt and pepper to taste
- 1/2 yellow squash or zucchini, quartered
- 1/3 cup cilantro pesto
- 2 pita bread, halved
- 2 cups cilantro leaves, washed
- 3 cloves garlic
- 1 cup walnuts
- 1/4 cup lemon juice, freshly squeezed
- 1/2 cup olive oil
- 1/2 cup parmesan cheese, grated
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
Drizzle olive oil over the chicken, and sprinkle with fresh herbs, garlic, and salt and pepper, to taste. Allow to marinate in the fridge at least 2 hours.
Meanwhile, prepare the cilantro pesto
Place the leaves, garlic, and walnuts in the bowl of your food processor. Pulse until quite fine, stopping once or twice to scrape down the sides. Add the lemon juice and process a few seconds.
Add the olive oil and process a few seconds to thoroughly blend. Add the cheese, salt and pepper, and blend for 15 – 20 seconds.
Can be stored covered in the fridge for up to a week, or freeze in small portions for later use.
Prepare barbecue by preheating on HIGH, and brushing the grids with olive oil.
Place the chicken on the grill, and reduce heat to MEDIUM. Cook for 6 minutes, turn, and place the squash on the grill beside it. Turn the squash after 2 – 3 minutes, and continue grilling both until cooked, about 2 – 3 more minutes.
Slice the chicken into strips, and the vegetables into small chunks. Place in a medium sized bowl, and toss with 1/3 cup pesto. Spoon into the 4 pita halves, and garnish with alfalfa sprouts, if desired. Serve immediately. Thanks go out to Broilking Barbecues for this tasty BBQ treat!
Outback have always produced barbecues for the home enthusiast, an entry level bbq with solid features and design that will see you cooking happily for a good few years, it is a brand that has become known for affordability for the first-time barbecue. The Outback name carries huge importance for how popular the Outback barbecue brand has become, you only need to look at other brands and the names behind them to see just what impact it has.
Outback, when you say the word it gives you an image of the outback, when you then add the term barbecue, for me strikes the right cord for an enjoyable outdoor cooking experience, and this I believe is why the brand remains so popular today.
Outback barbecues take innovation and design seriously, with new models come new designs and cooking methods, recently Outback introduced the flavour bar method which replaces the old style ceramic briquettes, a true piece of design genius. The flavour bars provide the ultimate taste experience and are the easiest system to keep clean to date.
Wood was once sourced from hardwood forests and although sourced carefully and responsibly, Outback soon realised that customers had concerns over hardwood trolleys and parts, quick to react Outback changed to a responsibly sourced softer wood, that is treated for long life, and superb aesthetics. Many models had complete re-builds and alloy frames took the place of what was once hardwood.
In 2011 we saw the next generation of Outback barbecues, full enclosed carts with doors, gave for the modern barbecue look and convenience of having an enclosed area for people to keep tools and trays conveniently with the barbecue, an example of this new style can be seen with the Meteor. Technology has been used to the full extent with the introduction of sear burners as seen on the new Comet Barbecue for the perfectly cooked and marked steak, coupled with the flavour bars the new cooking medium has kept the brand in front of the competition, now and for years to come.
Whilst using the latest technology available, Outback have also stood close to their roots, with some models only having the odd facelift or cart change, the reason is simple, Outback spend both finance and resource on creating a barbecue that functions to meet the customers’ expectations, and lives up to the name. After creating a barbecue that works and is well received in the market, Outback will only continue to enhance the model, this I think is a key point behind the companies continued success, the customer knows the model, trusts it and so continues with it year after year.
Outback barbecues offer an affordable barbecue for the family, built for the entry level market making cooking for the family over the Summer months both enjoyable and hassle free.
With all the gas barbecues available on the market today, choice can be made very difficult, so to narrow down your search for the perfect barbecue, her we give you some facts behind the different types of heat media that most barbecues have.
The best flavour associated with barbecued food comes from the fats and juices dripping onto a hot surface, this causes the drippings to vaporize, rise and permeate the food, this system is more natural on a charcoal barbecue, however with gas a little more help from innovation comes into play. With the juices from the meats permeating the food above it creates that wonderful flavour that we all recognise and love about barbecued food, gas cooking now easily mimics the taste associated with charcoal.
Charcoal: this does a fantastic job of vapourising the juices of food cooked on a charcoal grill, so much so that many people will swear that the flavour comes from the charcoal itself, this is unfortunately a complete myth, charcoal is tasteless and odourless, making it impossible to alter or add taste or flavour to food, in fact charcoal is used in air and water filters and purifiers; it is commonly used to absorb odours in household refrigerators.
Lava Rocks: these were first used in gas barbecues, however are seldom used today, the results are unsatisfactory, the lava rocks promote flare-ups adding to the risk of injury and cremated food, due to there non-uniform size and shape they do not offer an even heat distribution and being porous they will carry flavours forward from one barbecue to the next.
Ceramic Briquettes: the briquettes are an improvement to lava rocks, they resist flare-ups and will provide an even distribution of heat due to the uniform size and shape, they will not carry flavours forward and can be cleaned by rotating them.
Flavourizer Bars: This is the common term used to describe a shaped metal section that sits over the burners, now predominantly used in new barbecues, these are the most advanced heat media used in today’s gas barbecues. The shape allows the juices and fats to vaporize over a wider range of temperatures than ceramic briquettes. To achieve the great flavour associated with charcoal cooking, it is important to properly vaporize the juices and fats generated during the grilling process. The heat medium should perform five basic important functions.
- Generate great flavour by allowing the barbecue to operate at the best possible temperature for the food being prepared.
- Minimize flare-ups to prevent food from burning.
- Allow heat to flow evenly to promote even cooking over the entire grilling surface.
- Provide full protection to the burner from salts and acidic drippings from the meats and marinades.
- Provide ease of cleaning. This is done by heating the bars to a high temperature until a white ash forms, replacing the black carbon that can absorb drippings and cause flare-ups.
For the Sauce:
- 1 kg (2lb) tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon thinly sliced garlic
- 15g (½ oz) thinly sliced oil packed sun dried tomatoes
- ¼ teaspoon crushed red chili flakes
- Sea salt
- Freshly ground black pepper
- 2 tablespoons finely chopped oregano
- 750g to 1kg (1½ to 2lb) sirloin steak about 3.5cm (1½ inches) thick
- Extra virgin olive oil
- Prepare the grill for grilling and roasting over high heat (230 to 290°C / 450 to 550°F)
- Brush the cooking grates clean. Grill the tomatoes over high grilling heat for 3 to 5 minutes, with the lid closed until lightly charred on both sides. When cool enough to handle, peel away the skin, halve the tomatoes cross-ways, remove the cores and squeeze out the seeds, then roughly chop.
- Warm the oil in a medium saucepan over a medium heat on your side burner or directly over a main burner, add the garlic and cook for 1 to 2 minutes until golden brown, stirring occasionally. Add the tomatoes and chili flakes. Reduce the heat and simmer for 15 to 20 minutes. Season with salt and pepper, then stir in the oregano.
- Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Brush both sides of the steak with oil and season evenly with salt and pepper, rubbing the seasonings into the meat. Sear over high grilling heat for 8 to 10 minutes, with the lid down as much as possible and turning once, and then finish grilling over high grilling heat until cooked to your desired doneness, 4 to 6 minutes for medium rare. Remove from the grill and let rest for 3 to 5 minutes. Reheat the sauce over a medium heat. Cut the steak into thick slices and serve over a pool of the sauce.