Archive for the ‘Barbecue Recipes’ Category

Wednesday, October 29, 2014 @ 09:10 AM
Lee Phillips



  • 272g all-purpose flour
  • 227g Tenderflake, cut into 1/3 inch cubes
  • ½ teaspoon salt
  • 1 egg lightly beaten
  • 4 tablespoon waters


  • 3 large whole eggs
  • 1 large egg yolk
  • 354ml canned evaporated milk
  • 330g fresh pumpkin puree ( 0.90kg small sugar pumkin roasted in bbq at 200°C for 50 to 60 minutes on indirect heat)
  • 150g packed light-brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch ground nutmeg
  • ½ teaspoon salt
  • 250ml whipping cream for garnish


By hand in a bowl: stir the flour and salt. Add the Tenderflake, toss lightly into the flour with your fingers, and cut in the flour with a pastry cutter until the pieces of lard are no larger than hazelnuts and no smaller than baby peas. Don’t worry if the pieces are not all the same size.

Add the liquid and cut it in for 2 to 3 minutes or until there is no loose flour in the bottom of the bowl and the dough looks like gravel.

Dump the dough onto a work surface. Use your fingertips to pinch it together unit it starts to come together into a ragged mass; or smear the dough with the heel of your hand.
* For flakier pastry, knead just long enough to get it to hold together. Scrape up the pastry dough with a bench scraper.

Preheat the BBQ using the diffuser kit or indirect heat to 190°C.

Flatten dough into a disk put into a buttered 9 inch pie dish. Use the sides of your forefinger to push the dough into the corners of the pie dish. Trim dough to meet the edge of the pie dish. Prick the bottom of the dough all over with a fork. Line the shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Grill(indirect heat) until the edges are just beginning to turn golden, 15 to 20 minutes .Remove the weights and parchment paper. Return the crust to the grill; continue baking for 15 to 20minutes until light golden all over. Cool completely.

Reduce the BBQ temperature to 175°C.

In a large bowl, whisk together the pumkin, sugar, cinnamon, ginger, nutmeg, salt, whole eggs and evaporated milk until combined. Pour the mixture into the cooled crust and bake-Grill (indirect heat) until the filling is set around the edges but still slightly soft in the center, 40 t0 45 minutes. The filling will be slightly loose in the center but will firm up as it cools. Cool completely and garnish with whipped cream.

Recipe thanks to Broil King.

Wednesday, October 29, 2014 @ 08:10 AM
Lee Phillips


  • 1 pumpkin, about 3 pounds
  • 1 tablespoon unsalted butter
  • ½ cup minced onion
  • ½ cup dry white wine
  • 2 cups chicken broth
  • ½ cup heavy whipping cream
  • Kosher salt
  • Freshly ground black pepper
  • Nutmeg (optional)


  1. Prepare the grill for indirect cooking over medium heat (170° to 230°C).
  2. Cut the top off of the pumpkin and set aside. With a large, metal spoon, scrape the seeds and stringy fibres from the interior and discard. Replace the top.
  3. Brush the cooking grates clean. Grill the pumpkin over indirect medium heat, with the lid closed, until the flesh is very soft, 1½ to 2 hours. Remove the pumpkin from the grill and allow it to cool. Scoop out the pulp with a spoon and reserve.
  4. In a large pot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 2 to 3 minutes, stirring occasionally. Add the wine and cook until almost all the liquid has evaporated, about 5 minutes. Add the pumpkin pulp and the chicken broth; stir well. Bring to a simmer and simmer for 20 minutes, stirring occasionally. Stir in the heavy cream and return to a simmer. Season with salt and pepper. Ladle into bowls and sprinkle with nutmeg, if desired.

Recipe from Weber BBQ’s

Tuesday, March 25, 2014 @ 10:03 AM
Lee Phillips



Pulled pork is a Southern United States classic! The pork shoulder is cooked long and slow, then shredded and served with a tangy barbecue sauce. The pork shoulder is a less tender cut of meat, which must be cooked on the barbecue for between 5 and 8 hours.


  • 1 large pork shoulder
  • 6 lb bone-in with fat covering attached
  • 1/2 cup Lemon Chili Herb Rub
  • 1 1/2 cups favourite barbecue sauce
  • 8 large crusty rolls
  • 2 cups apple or hickory wood chips



Sprinkle the pork shoulder generously with rub and massage in on all sides. Set aside for an hour to allow flavours to penetrate the meat.

Soak wood chips in water for a minimum of 1 hour, before starting the barbecue. If using a smoker box, follow the manufacturers directions, and place below the cooking grids, otherwise wrap wood chips loosely in a double layered pouch of foil. Pierce the foil 8 – 10 times with a large fork. To cook the pork over indirect heat, place a drip pan on the vapourizer, on the right side of the grill. Place the smoker box or foil pouch on the grids on the left side of the grill.

Close the lid and preheat barbecue on HIGH, until the wood chips start smoking, about 15 minutes. Maintain the heat as low as you can, between 250°F – 300°F.

Place the pork shoulder, fat side up, over the drip pan, on the right hand side of the grill, which has the heat turned OFF. Grill slowly on LOW temperature. To maintain an oven temperature of 250°F, you may have to reduce the temperature to MEDIUM. Cook for 4 – 7 hours, until internal temperature of pork has reached about 170°F. Meat will be so tender that it can be shredded, or pulled with a fork!

Let pork sit for 15 minutes, covered with foil. Shred or cut the pork and serve it on crusty buns, accompanied with your favourite barbecue sauce.


Tuesday, February 12, 2013 @ 08:02 AM
Lee Phillips

Serves: 4 | Prep Time: 15 minutes | Marinade Time: 30 minutes to 8 hours | Cook Time: 35 minutes


  • 1 large pork tenderloin
  • 177ml soy sauce
  • 3 tbsp. of liquid honey
  • 2 tbsp. oil
  • 30ml cup of rice wine vinegar
  • 1 clove of garlic, minced
  • 43g of sesame seeds


  1. In a non-reactive dish, or self-seal food bag, combine the soy sauce, honey, oil, rice wine vinegar and garlic. Marinate your tenderloin in this mixture up to 8 hours in advance of cooking.
  2. Preheat your grill to medium high, or 180°C.
  3. Remove the tenderloin from the marinade. Roll the tenderloin in the sesame seeds to coat.
  4. Grill roast the tenderloin, using indirect cooking, for about 35 minutes or until a meat thermometer reads 73°C.
  5. Remove the meat from the grill and let it rest under a tent of tin foil for 5 to 10 minutes.
  6. If you wish to use the marinade as a sauce, pour it into a small saucepan and bring it to a simmer until the liquid has reduced and thickened.
  7. Serve with rice and stir fried vegetables.

Can be cooked on gas or charcoal BBQ, provided it is cooked over an indirect heat, the earlier you can prepare the marinade the better with this one!

Thursday, December 6, 2012 @ 09:12 AM
Lee Phillips

So earlier we posted on why we should be eating butter over margarine, and were heading very close to Christmas, so we thought there was no better time to share a Weber recipe for festive butter shortbread, it serves up to 12, though if your home is anything like ours I would do a double batch!


  • 250g Butter, softened
  • 11-g caster sugar
  • 350g plain flour
  • 75g dried cranberries, roughly chopped

Cooking Method:

  1. Set up your barbecue for grilling (direct) at a medium heat.
  2. Beat the butter and sugar together until smooth.
  3. Stir in the flour to create a smooth paste. Roll into a large sausage shape. Wrap tightly in cling film and chill for approximately 1 hour.
  4. Remove the cling film and roll until 1cm thick and cut out your chosen festive shapes using the cutters.
  5. Place on a lined tray and bake for 15 to 20 minutes, or until a light golden brown.
  6. Cool on a rack before serving.

Tuesday, November 27, 2012 @ 12:11 PM
Lee Phillips

This Rum-soaked duck breast with Cuban citrus sauce recipe is perfect for the weather we have all had lately, a real winter warmer and nice and quick on the BBQ.

Gas and Charcoal BBQ: Direct Heat on Medium
Prep Time: 15 minutes + 30 minutes marinating time
Grilling Time: 10 to 12 minutes
Serves: 4

For the Duck

  • 8 tablespoons dark rum
  • 1 star anise
  • 1 cinnamon stick, snapped
  • 4 cloves
  • 4 boneless duck breasts

For the Cuban Citrus Sauce

  • 2 tablespoons olive oil
  • 2 spring onions, trimmed and finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 100ml orange juice
  • 2 tablespoons fresh coriander leaves
  • Salt and freshly ground black pepper
  1. Heat the rum, star anise, cinnamon stick and cloves together in a small pan until just boiling, to make a marinade. Leave to cool.
  2. Using a sharp knife, trim the skin off the duck breasts to 3mm and cut off any excess fat that over hangs the edge of the meat. Score the remaining fat into a diamond pattern, cutting right through to the flesh (this helps the excess fat drain away). Arrange in a single layer in a large non-metallic dish, pour over the marinade, cover and chil for 30 minutes.
  3. Meanwhile, heat the oil in a frying pan, add the spring onions and garlic, cook until softened. Add the oregano and dried coriander, and cook for a further 2 to 3 minutes. Add the orange juice, bring to the boil then remove from the heat. Leave to cool. Season with salt and pepper, then stir in the coriander leaves.
  4. Remove the duck breasts from the marinade (discard the marinade) and barbecue over a direct medium heat for 5 to 6 minutes or until the kin is golden. Turn and cook for a further 5 or 6 minutes, or until they are just firm to the touch. Remove the duck from the BBQ, cover and leave to rest for 5 minutes. Serve with the Cuban citrus rice.

What a warm up!, recipe taken from the Weber Tropical Barbecue Cook Book.

Tuesday, October 9, 2012 @ 08:10 AM
Lee Phillips

Marinades tenderize and add flavour to any meat you barbecue. Cuts of meat that require marinating for tenderizing purposes include the round, rump, sirloin, tip, cross rib, blade, short ribs and flank cuts. Marinating will also enhance the flavour of cuts of meat like bib-eye for example which does not require tenderizing.

Marinades work their magic through the acid they contain. Commonly used acidic ingredients are fruit juices, vinegar, wine and beer. This acid component helps to soften the connective tissue and tenderize the tissues reached by the marinade. To allow the marinade to penetrate into the centre of the meat, pierce holes in steaks and roasts with a long fork, or cut diagonal slashes into steaks.

To take full advantage of a marinade, allow it plenty of time to work. Tender cuts of meat or chicken need less time to marinate, but the larger or tougher cuts will need longer. Cubes and strips of beef require only three to six hours, while steaks and roasts should be marinated for 12 to 24 hours. Make sure to refrigerate while marinating.

Helpful Hints for Marinating

  1. Use a plastic zip-lock bag or a small, shallow bowl that allows the marinade to completely cover the meat.
  2. Turn the meat occasionally to expose all areas to the marinade.
  3. Always cover and refrigerate while marinating.
  4. Drain meat on paper towels before cooking to remove excess oil.
  5. It is possible to thaw meat in a marinade. The marinating time becomes longer, but meat juices are conserved.
  6. Remember, marinating for an adequate time is the key to success.
  7. Oil allows the marinade to adhere to the meat, however if you are counting calories, you can easily omit it.

Some Useful & Simple Marinade Recipes

Pesto – Makes approximately 240ml

  • 480ml fresh basil leaves, packed
  • 3 cloves of garlic
  • 120ml freshly grated Parmesan cheese
  • 60ml pine nuts
  • 2.5ml lemon zest
  • 180ml extra virgin olive oil

In a food processor, finely chop the basil, garlic, Parmesan cheese, pine nuts and lemon zest. With the motor running, gradually add oil, in a thin steady stream.

Spicy Tomato Grilling Sauce – Ideal for Poultry, makes approx. 960ml & can be frozen

  • 2 tbsp (30ml) vegetable oil
  • 1 large onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 28oz (796ml) canned crushed tomatoes
  • 240ml ketchup
  • 120ml cider vinegar
  • 120ml lemon juice
  • 45ml honey or brown sugar
  • 15ml Worcestershire sauce
  • 3 whole cloves
  • 1 cinnamon stick (approx 3in long)
  • 1 bay leaf
  • ¼ tsp crushed chili peppers
  • Salt & Pepper to taste

Heat oil in a pan over a medium heat. Add onion and sauté until soft, about 4 to 5 minutes. Add garlic and sauté for 30 seconds. Add all the remaining ingredients and bring to the boil, then reduce the heat and simmer for up to two hours, stirring frequently, until the sauce is very thick. Use approximately 180ml of sauce per whole chicken. For a sweeter sauce, add more brown sugar or honey. For a hotter sauce, add more crushed chili peppers.

Jamaican Jerk Marinade – Very spicy marinade for Pork, Chicken of Fish fillets.

  • 4 jalapeño peppers, seeded
  • 4 green onions
  • 1 shallot, peeled and cut in half
  • ½ small onion, peeled
  • 1 garlic clove, peeled
  • 2 tsp grated ginger
  • ½ tsp dried thyme
  • 1 tsp ground allspice
  • 22.5ml vegetable oil
  • 22.5ml soy sauce
  • 22.5ml lime juice
  • 22.5ml packed brown sugar
  • 1 tbsp salt
  • 1tsp black pepper
  • 120ml water

Combine all ingredients in a food processor and grind until almost smooth. Makes 240ml enough marinade for 2lbs of meat. Marinate Pork up to 6 hours; Chicken 2 to 3 hours; Fish or Shrimp 1 hour.

Provençal Marinade – For seafood and Chicken.

  • 120ml Dijon mustard
  • 60ml balsamic vinegar
  • 60ml lemon juice
  • 6 cloves garlic
  • 30ml mixed herbs, such as basil, rosemary, thyme and marjoram
  • 240ml olive oil

Place all ingredients in a food processor and process until well combined. Makes 480ml of marinade.

Yogurt Marinade – Ideal for Lamb or Chicken

  • 360ml whole-milk yogurt
  • 5 cloves of garlic, peeled and chopped
  • 2 tbsp fresh mint, chopped
  • 1tsp salt
  • ½ tsp ground black pepper
  • 1 tsp garam masala or curry powder

Place all ingredients in a food processor and process until well combined.

All the above recipes can be used to add flavour to your meat and tenderize tougher meats, ideal for the charcoal or gas barbecue.

Wednesday, September 19, 2012 @ 01:09 PM
Lee Phillips

This was sent through to us via email from the kind people at Compliance & Safety, a really good source of info for the safe use and keeping of food, often an overlooked subject when shopping, like it, share it and even print it for easy reference!

A Food Safety Chart for Safe and Correct Storage of Your Food.

A Food Safety Chart for Safe and Correct Storage of Your Food.

Tuesday, September 18, 2012 @ 07:09 AM
Lee Phillips

This is a really tasty way to enjoy a good beef joint, you can cook any cut in the same way, slow is the best option for a really tender pull apart meat.This recipe is designed for a smoker, however on a low heat it could be cooked in a gas BBQ.

Serves: 6
Prep Time: 15 minutes
Marinate Time: 24 hours
Smoke Time: 4 to 8 hours


  • 1 eye of round beef roast, approx. 5 lbs.
  • 236ml of olive oil
  • 236ml of white wine vinegar
  • 2 tbsp. garlic, minced
  • Bone Dust
  • A good quality Spice
  • 1 bag of charcoal
  • 1 bag of apple wood chips


1.            One day in advance, combine the olive oil, white wine vinegar and garlic. Feel free to use your favourite marinade for this recipe instead, but you will want to use an acid based marinade to further tenderize this beautiful cut of meat. Marinate the beef in a non-reactive container until you are ready to smoke.

2.            Prepare the smoker, preheating it to 200°F, fill the basin with water that is as close to boiling as you can get it. When the smoker is ready, place the roast onto the grids, and rub with the Napoleon® Country Herb and Bone Dust.

3.            Smoke the roast until a meat thermometer shows medium. This can take 4 to 8 hours, so start early. Our roast only took 4½ hours.

4.            When the roast is done, bring it inside, and allow it to rest for 10 to 15 minutes before slicing and serving.

Wednesday, September 5, 2012 @ 07:09 AM
Lee Phillips

Chicken wings are a “go-to” appetizer, party food and all around fun thing to eat. You can have them crispy, saucy or both. This recipe for chicken wings is beyond easy and fantastic as a “make ahead”. Just sauce and reheat on the grill or in the oven.

Serves: 2 (generously)
Prep Time: 15 minutes
Cook Time: 7 minutes
Reheat Time: 15 minutes


  • 1 lb. chicken wings per 2 people
  • Orgasmic Onion Seasoning
  • Cajun Creole Spice or try some Butt Rub
  • 240ml of your favourite sauce per pound of wings


  1. In a large bowl, sprinkle the wings with the seasonings until you are satisfied. More, less, this is all up to you.
  2. Let the chicken rest and absorb the seasonings for about an hour.
  3. Grill the wings for about 3 minutes per side.
  4. Store the wings for later, or sauce and serve right away in your favourite sauce. Try honey garlic, hot, mild, barbecue, jerk, teriyaki etc. What is your favourite?
  5. If you have prepared these ahead of time. Place the wings in a container with a lid, pour over with your favourite sauce. Preheat the grill or your oven to 176°C (350°F) and grill or bake until heated through and the sauce has begun to caramelize.