Archive for the ‘Barbecue Recipes’ Category

Wednesday, August 29, 2012 @ 07:08 AM
Lee Phillips

Many modern and high-end barbecues now have rear rotisserie burners, however 99% of all gas and even some charcoal BBQs have the ability to accept a rotisserie, some supplied as standard. One of the biggest issues is the correct use of the rotisserie and how to position food properly.

Rotisserie cooking is a great way to cook meat and in particular poultry. If you have a rear burner to the back of the cooking area then your BBQ is built for rotisserie cooking, fear not if you don’t though as you can use your standard burners. Cooking using a rotisserie is the ultimate method of ensuring your meat remains juicy, because the meat is constantly turning, it self-bastes using it’s own natural juices resulting in an exceptionally moist and tender meats.

Two of the most important things to remember when cooking with the rear rotisserie burner are to fix the meat securely in the middle of the spit. With poultry,m the wings and legs should be tied tightly to avoid burning. Secondly, make sure you place a large drip pan under the meat to collect any extra juices that run off, these juices are ideal for making gravy, the drip pan can be placed on the grill under the meat, or under the grills if you don’t have room on top.

How to position Poultry on the Rotisserie:

  1. With the breast down, bring the neck skin up over cavity. Turn under edges of skin, skewer to back skin. Loop oven string around skewer and tie. Turn breast side up and tie or skewer the wings to the body.
  2. Put a spit fork on the rod. Insert rod on neck skin parallel to the backbone, bring it out just above the tail. Put a second fork on the rod and insert forks in breasts and tail. Test for balance and tighten thumb screws.
  3. Tie the tail to the rod, the cross the legs and tie to the tail.

Now you know how to load a chicken for roasting, why not put it all to practice with the tandoori chicken recipe below?

The Perfect Tandoori Chicken on the Rotisserie:

Prep time: 15 minutes | Marinade time: 2 to 3 hours | Cook time: 1 hour 30 minutes


  • 1 medium whole chicken


  • 1 cup of plain Greek yogurt
  • 1 tablespoon of fresh ginger, minced
  • 1 tablespoon of paprika
  • 1 tablespoon of olive oil
  • 2 garlic cloves
  • 2 teaspoons of salt
  • 1½ teaspoons of cumin, ground
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper

Preparation & Cooking:

  1. Combine all marinade ingredients in a small bowl. Remove giblets and wing tips from chicken. Wash out chicken cavity and pat dry. Place the chicken in a deep dish, coat with yogurt mixture, also get mixture under the skin where possible, Cover and allow chicken to marinate in the fridge for 2 to 3 hours.
  2. Preheat your barbecue. Remove the chicken from the dish and discard marinade. Place the chicken on a rotisserie spit and cook over an indirect medium heat or with your rear burner on high for 1½ hours, or until internal temperature reaches between 175 to 180 degrees F.
  3. If heat is too high, reduce and cook over a medium heat instead. Let chicken rest for 10 to 15 minutes before carving.

If your looking for a barbecue with a rotisserie burner, then take a peek at Broil King, most are supplied with a rotisserie included worth over £80!

Thursday, August 9, 2012 @ 01:08 PM
Lee Phillips


  • 1 free range turkey, about 5 – 5.5kg
  • Sea salt and freshly ground black pepper
  • 4 bay leaves
  • Olive oil to drizzle
  • 8 rashers of smoked streaky bacon
  • 2 onions, peeled and roughly sliced
  • 4 celery sticks, roughly chopped
  • 2 carrots, sliced lengthwise
  • 1 lemon, sliced
  • Parsley, large handful of thyme, several sprigs

For the lemon, parsley & garlic butter:

  • 375g butter, at room temperature
  • 1 tbsp olive oil
  • 2 small lemons, finely grated zest and juice of
  • 3 garlic cloves, peeled and crushed
  • Small bunch of flat leaf parsley, leaves only, chopped

Cooking Method:

  1. Prepare the BBQ for roasting (indirect) at a medium heat, approximately 180°C
  2. Put the butter into a large bowl and season with salt and pepper. Add the olive oil, lemon zest and juice, crushed garlic and chopped parsley and mix well.
  3. With your hands, gently loosen the skin on the breast from both ends of the bird (be careful not to tear the skin). Feel your way down toward the legs from the lower side of the breast, working your way under the skin of the legs to loosen the gap.
  4. Stuff half the butter mix under the skin and gently massage the butter around the breasts and down over the legs so that the meat is evenly covered. Finally, insert the bay leaves under the breast skin.
  5. Place the vegetables and sliced lemon in an extra large drip tray with the parsley and thyme sprigs. Place the bird on top, breast side up. Spread the rest of the butter all over the outside of the skin. Season well and drizzle with a little olive oil.
  6. Roast the turkey on the barbecue with the lid down for 10 to 15 minutes. Remove from the barbecue, and baste with the pan juices, lay the bacon rashers over the breast, baste again and put back on the barbecue with the lid closed. Cook for about 2½ hours (or 30 mins per kg).
  7. Check that the juices are running clear, rather than pink and place a thermometer in the thickest part of the turkey leg making it sure it reads above 75°C before finally removing from the barbecue.
  8. Transfer to a warm dish and leave to rest for at least 45 minutes. Remove the bay leaves from under the skin before carving.
  9. Use the veg and turkey juices to make your gravy and serve with your choice of trimmings.

Reading this back, what could be any better than serving this at Christmas? the oven is always packed with roasties, veg and yorkshires, so cooking the turkey on the barbecue would be the perfect solution, anyway whenever you choose to give this recipe a try, were sure you’ll love it.

Friday, August 3, 2012 @ 11:08 AM
Lee Phillips

We got that Friday feeling today, so a trip down the shops and we have the Chicken, rolls and Camembert for the perfect lunch, thanks to Keith, our resident top BBQ Chef!

Step 1. Prep chicken, you can if required add garlic, here we have used a free range corn fed chicken.

Step 2. On a chicken roaster, fill a small 330ml can with any beer approx. half full.

Step 3. Soak your preferred wood chips in water for 30 minutes

Step 4. Set the barbecue for cooking indirect and in the centre place a large drip tray under the cooking grill, you will need to remove 1 or 2 flavour bars depending on the barbecue, for charcoal, sit your briquettes to the left and right side, and drip tray in the middle.

Step 5. After soaking, fill a smoker tube, or box with the soaked chips, we have used Napoleon’s smoker tube.

Step 6. Place the smoker tube or box to one side of your grill, again under the cooking grill.

Step 7. Over the drip tray, put your chicken on the grill, brush lightly with oil, and close the lid, the barbecue should be set at 200°C (400°F).

Now leave the chicken for 1½ to 2 hours

In the meantime you can prep a really tasty side, that will go perfectly with the Chicken and crusty bread rolls:

Get a pack of Camembert cheese in the wooden packaging, note that the whole box needs to be wood and not card.

Step 1. Take a clove of garlic, peel and slice, then slice each piece in half

Step 2. Take the Camembert from its wooden box and unwrap, then place back in the box and with a sharp knife make small incisions and insert your small pieces of garlic.

Step 3. Put to one side, this will be grilled at the end when the Chicken is nearly done.

Return to your Chicken after 1½ hours at 200°C and check it’s thoroughly cooked

Now check that the Chicken is cooked, remove from the barbecue and leave to stand for 5 minutes before carving and serving, whilst your Chicken is resting, you can place your Camembert on the grill to warm through, place in the same place as your Chicken, on an indirect heat for 10 minutes.

Both dishes are now cooked and ready to enjoy.

Tuesday, July 31, 2012 @ 06:07 AM
Lee Phillips

Sweet potatoes are very often overlooked, however they shouldn’t be, a sweet potato can be a substitute for normal potatoes, or paired for an extra level of taste to a normal dish, boiled or roasted they are full of flavour and good for you, for best results in any dish, wash well and leave the skins on, here we have a fantastic grill recipe for the perfect sweet potato roasties!

Makes 4 potatoes
Prep time: 15 minutes
Cook time: 30 minutes


  • 4 small sweet potatoes
  • 2 tbsp. olive oil
  • 28g Grand Marnier
  • 57g  butter, melted
  • salt to taste

Cooking Method

  1. Preheat the grill to medium high, preparing for indirect cooking.
  2. Cut off a small slice on the bottom of the potatoes so that they sit flat on the counter. Rest the potato between a couple of disposable chopsticks and slice the potatoes with a sharp knife every 1/8th of an inch. The chopsticks act as a stop so that you don’t slice all the way through your potato, and I suggest again, disposable ones so that you don’t ruin your favourite pair.
  3. Rinse the potatoes well under cold water, even in between the slices.
  4. Microwave the potatoes for 4 minutes, then carefully flip them over and microwave again for another 4 minutes.
  5. Carefully remove the potatoes from the microwave and brush with olive oil, season with salt to taste.
  6. In a microwave safe bowl, melt the butter and add the Grand Marnier, stirring to combine.
  7. Place the potatoes on the cool side of the grill and grill bake for 30 minutes, basting frequently with the Grand Marnier butter. When they’re done you want the middles to be soft and the edges to be crunchy.
  8. Carefully remove them from the grill and serve warm.

Thursday, July 26, 2012 @ 04:07 PM
Lee Phillips

For all you vegetable lovers out there this recipe is perfect as an accompaniment to your main, or as a stand-alone meal, barbecuing isn’t just about meat, you can create a perfect meal no matter what on the grill, this recipe is from Broil King BBQs and we love it!


  • 256g broccoli, cut into small florets
  • 256g cauliflower, cut into small florets
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, sliced 1⁄4″ thick
  • 128g carrots, sliced on the diagonal
  • 128g sugar snap peas, strings removed
  • 3 green onions, sliced sharply on the diagonal

For the Marinade

  • 2 tbsp canola oil
  • 1 tbsp sesame oil
  • 1 tsp Asian chili sauce
  • 1 tbsp lime juice
  • 1 tbsp oyster sauce
  • 1 tbsp honey
  • 1 clove garlic, pressed
  • 1 tbsp fresh ginger, grated
  • 1 tsp kosher salt

For the Garnish

  • 2 tsp fresh cilantro, chopped
  • 2 tsp toasted sesame seeds


  1. Prepare all the vegetables and place in a large bowl. In a small bowl, whisk together the marinade ingredients. Pour the marinade over the vegetables and toss to coat evenly.
  2. Preheat barbecue on HIGH, placing the deep dish grill wok on the cooking grids. Use the direct grilling method.
  3. Brush or spray the grill wok liberally with vegetable oil. Place all of the vegetables into the wok, and stir briefly, then close the lid of the grill.
  4. Continue to toss the vegetables with tongs every minute, until the vegetables are tender-crisp and starting to brown, about 10 minutes. Keep the lid closed when not turning the veggies.
  5. Remove from the grill and place in serving dish. Sprinkle with chopped cilantro and toasted sesame seeds. Serve hot.
  6. These vegetables are partly stir-fried, and partly roasted, resulting in tasty, caramelized morsels.

Wednesday, July 25, 2012 @ 10:07 AM
Lee Phillips
Perfect for all you prawn lovers, this one my daughter loves, cooked on the barbecue and perfect for either gas or charcoal. More suited to a starter, however by adding rice to the dish, it can soon become a main, if you have family members like my 9 year old, you may need to double up on the prawns!!
Recipe Type: Starter or Main
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 3 – 4
  • 20 raw tiger prawns, peeled with black veins removed
  • Red, green and yellow peppers
  • Freshly ground black pepper
  • Your choice of sauce
  1. Peel the prawns, cut the peppers into chunks and thread onto double pronged skewers, alternating between prawns and peppers.
  2. Season with black pepper, place on the cooking grate and grill over a medium heat for 6 to 8 minutes or until the prawns are pink. Remember, keep the lid closed as much as possible during cooking.
  3. Turn the skewers halfway through cooking and using a basting brush, brush the prawns and peppers with your barbecue sauce.
  4. Remove the skewers from the heat and serve immediately.

Enjoy with a cool glass of Casillero del Diablo Sauvignon Blanc

Accessories include:
Basting brush
Double pronged skewers (these keep the food in place without the prawns spinning)

Tuesday, July 24, 2012 @ 06:07 AM
Lee Phillips

Ingredients: (This recipe is best cooked on a charcoal barbecue.)

  • 4 racks of baby back ribs, 1 – 1.5kg each
  • Your choice of barbecue rub (why not try some Butt Rub!)
  • A good quality barbecue sauce

Barbecue Accessories:

  • Rib Rack
  • Basting Brush
  • Charcoal Briquette Holder
  • Pecan Wood Chips

Cooking Method:

  1. Soak three handfuls of pecan wood chips for at least 30 minutes.
  2. Take a dinner knife and slide it under the membrane at one end of the rack of ribs. Lift and loosen the membrane until it tears, then grab the edge of the membrane with kitchen paper and pull it off.
  3. Season the ribs with your choice of barbecue rub, making sure you press the spices into the meaty side so they don’t fall off. Don’t add any sauce yet.
  4. Stand the ribs in a rib rack, all facing the same direction.
  5. Place ¾ of a chimney starter of lit briquettes into a charcoal briquette holder on one side of the cooking grate. Place a large drip tray at the other side and fill it halfway with water.
  6. Put the cooking grate in place and put the rib rack on the cooking grate directly above the drip tray. Add a handful of wood chips to the briquettes and smoke for one hour with the lid on. The target temperature for the barbecue is approx. 150°C – if your barbecue is too hot, half close the lid vent.
  7. After an hour add three unlit briquettes to the briquette holder and another handful of wood chips. Close the lid again; repeat this step after a further hour of smoking.
  8. After three hours of cooking open the lid and using a basting brush, brush the ribs with the barbecue sauce and cook for another 20 minutes. You can tell when the ribs are cooked by picking up the rack at one end with tongs – it should bend in the middle and the meat should tear easily.
  9. Remove the ribs from the rib rack and wrap in tinfoil. Leave to rest for 15 minutes before cutting into individual ribs, then serve.

Tuesday, July 17, 2012 @ 06:07 AM
Lee Phillips

The theme of the week is good taste. That can consist of many different things, and is unique to each person! Some like it spicy, some sweet and others salty. Today, we explore those flavours, starting with this smoked chicken wrap for the grill.

Serves: 4
Prep Time: 45 minutes
Cook Time: 25 to 30 minutes


  • 4 8-inch long x 6-inch wide
    cedar wood wraps, soaked in water
  • 8 6-inch pieces of butcher’s twine,
    soaked in water
  • 55g butter
  • 2 medium red peppers, diced
  • 1 large onion, diced
  • 3 green onions, chopped
  • 384g cornbread, crumbled
  • 64g shredded, mozzarella cheese
  • 55g diced dried pear or raisins
  • 60ml Southern Comfort liqueur
  • Salt and pepper
  • 4 boneless, skin on chicken legs
  • 2 tbsp. Bone Dust BBQ Seasoning
  • 4 slices bacon, fried but not crisp


  1. Preheat grill to medium-high heat. In a frying pan, melt butter. Add peppers and onion and cook for 2 to 3 minutes, until tender. Remove from heat and transfer to a bowl.
  2. Combine pepper mixture with green onions, cornbread, mozzarella, dried pear and liqueur. Season with salt and pepper to taste; set aside. The mixture should be moist and sticky but not wet.
  3. Place the chicken legs in a single layer between two sheets of plastic wrap. Using a meat mallet, pound the chicken legs so that they are uniform in thickness, about ¼ to ½ inch thick.
  4. Spread a flattened chicken leg out on a flat work surface, skin side down.
  5. Season chicken with an equal amount of Bone Dust BBQ Seasoning. Take a quarter of the cornbread mixture and place it at one end of the flattened meat. Tightly roll the chicken around the stuffing into a cigar shape.
  6. Tightly wrap a strip of partially cooked bacon around each chicken roll. Repeat with remaining ingredients. Place bacon-wrapped chicken onto wraps. Following the grain of the wood, roll chicken tightly in wrap to make a cigar-shaped roll; tie in two places with the wet twine. Note: You may need someone to assist you with this part. Repeat with remaining ingredients.

Preheat barbecue to medium heat. Place wraps on grill. Set the burner directly under the wraps to low heat and close lid. Wrap-roast for 25 to 30 minutes, checking periodically to ensure that the wraps have not caught fire, until an instant-read thermometer inserted into the thickest part of the wrap registers 77 °C (170°F). Remove from grill and rest for 5 minutes. Cut twine, unwrap and serve immediately.

Thursday, July 12, 2012 @ 11:07 AM
Lee Phillips

With a hooded barbecue you can create almost any meal, and this doesn’t have to be limited to meat and vegetables, barbecues can roast and bake, you can use charcoal or gas, or if your really into your barbecues why not go for a Broil King Imperial XL and keep the smaller second oven for baking and creating tasty deserts? Anyway here’s how you can make the perfect chocolate brownie on the grill.

You will need:

  • 125g plain chocolate
  • 150g butter
  • 285g caster sugar
  • 3 eggs 1stp vanilla extract
  • 150 pecan nuts (broken)
  • 225g chocolate pieces
  • 125g plain flour

To create the brownie:

  1. Line a large drip tray with greaseproof paper and grease lightly
  2. Melt the plain chocolate and butter in a pan (a barbecue with a side burner is ideal or over direct heat on the grill)
  3. Remove from the heat and add sugar, stir well until all the sugar is dissolved.
  4. Add the eggs, one at a time allowing each one to be properly folded into the mixture before adding the next.
  5. Add the vanilla extract, pecan nuts and chocolate pieces.
  6. Stir in the flour thoroughly and pour into the prepared tray.
  7. With the barbecue set up for the roasting method, place the tray on the cooking grate and cook for approx. 30 minutes, keeping the lid closed as much as possible. When a sharp knife is inserted the tip should be sticky and not springy to the touch like a sponge cake.
  8. Serve with your choice of cream, or ice cream.

Thursday, July 12, 2012 @ 09:07 AM
Lee Phillips

We all love pizza, and nothing really beats a home made one, this Weber recipe is perfect for the whole family, with a crispy stone baked base achieved by using a pizza stone on the barbecue, suitable for gas or charcoal cooking this really is a delight. Recipe makes two pizzas.

For the pizza dough:

  • 2 tsp easy blend dried yeast
  • 1tsp sugar
  • 350g plain flour
  • 1 tsp salt
  • 200ml warm water
  • 1 to 2 tbsp olive oil

For the tomato sauce:

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 1 garlic clove, crushed
  • ½ tsp dried oregano
  • 600g can chopped tomatoes
  • 2 tsp caster sugar


you can use whatever topping you like with this, however to follow how this pizza was made we used ham, mushrooms, rocket and olives.

Cooking method:For the dough, mix the dry ingredients in a large bowl. Make a well in the centre, add the warm water and olive oil and mix into a dough. Knead lightly on a floured surface until smooth, then put into a clean bowl, cover and leave to rise in a warm place until it has doubled in size (approx 15 minutes)

  1. Place the oil in a saucepan with the onion and garlic, saute for 2 to 3 minutes until nicely softened. Add the oregano and tomatoes, simmer for 10 minutes until the mixture has reduced and thickened.
  2. Knead the dough again for a few minutes, then divide in two and roll or press the dough flat. Dust the metal baking tray with flour and place the flattened dough on top.
  3. Devide the tomato sauce between each pizza dough and spread evenly using the back of a spoon, arrange your toppings evenly over the sauce.
  4. With the BBQ set up to cook on a high heat, place the pizza stones in the centre of the cooking grate and leave the stone to warm for 10 minutes.
  5. Place the baking tray, with the pizza onto the stone and cook with the lid down for 10 to 15 minutes or until the base is crispy and the top nicely browned.

Enjoy your freshly cooked pizza with a nice glass of Casillero del Diablo Merlot from Chile. For more information visit the fine Chile wine website.