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.


Friday, March 14, 2014 @ 09:03 AM
Lee Phillips

The barbecue industry as a whole uses 4 different cooking mediums; here we take a brief look at what one is best not only to cook on but from a safety point of view as well. When buying a bbq you generally have the following choices:

  1. Steel powder coated grills
  2. Steel chrome plated grills
  3. Stainless Steel grills
  4. Cast Iron grills & Griddles

Now the first two are found on entry level bbqs, they are fine but don’t really provide any great heat retention, so cooking at high temperatures is difficult, also when (and it will) the coating starts to crack and peel off inevitably some will find its way on to your food, far from an ideal situation. From a safety aspect, you are eating a substance that is nothing other than poison to your body.

Stainless steel offers a great, practical cooking medium that is easy to clean offers good heat retention and will not flake nasty pieces of coating into your food, so for most people it offers the perfect solution, you can even put your grills in the dishwasher! On a slight downside with high temperatures even stainless will over time start to revert back to standard steel and show signs of rust, at this point it’s time to change them. Lastly from a cooking point of view, Stainless will not release meat as easily as Cast iron; foods can stick and may pull apart when trying to turn it.

Cast iron, the daddy of cooking mediums, and one of the safest forms of cooking surfaces, it does not leach out dangerous chemicals, offers the very best heat retention and is the most diverse cooking surface allowing you to cook anything with total control. When searing meats, once sealed the cast iron will release the food easily allowing you to serve up perfect steaks.

An interesting article on various cooking mediums can be found below:


Thursday, June 6, 2013 @ 06:06 AM
Lee Phillips

To many, the act of barbecuing meat may seem as easy as simply throwing something on the grill. While this will work fine, a little bit of knowhow and a few different techniques can mean significantly tastier results.

Smoking is a method of preparation that is older than recorded history and, from Bosnian Suho Miso all the way to Southern BBQ brisket, the enhanced flavours ensure it is considered a delicacy in a variety of cultures. While electric, charcoal, gas or wood smokers will all get the job done the Weber Smokey Mountain comes highly recommended for this sort of work and it can also be used as a standard kettle charcoal BBQ. Alternatively, the Weber Style Smoker Box is an excellent addition to your collection of barbecue accessories and can give you all the benefits of smoking whilst using a gas grill. If you’re a first-timer, here are a few tips to get you started:

1. Smoking doesn’t necessarily mean slow cooking:

While smoking has a certain reputation that suggests you should be cooking chunks of meat for hours at a time this isn’t necessarily true. The same principle of great taste through smoking also applies even it is just a matter of minutes and is often the preferred method if you are preparing vegetables, shrimp and steak.

2. No Peeking

Even though it can be difficult to resist checking up on your meat, try to lift the lid as little as possible. Temperature and smoke are vital to the process of smoking and both of these components are lost as soon as you sneak a look underneath the lid. Try not to fiddle around too much: If you’re planning on checking up on the food or want to tend to the fire or the water pan, just do all three at once and minimise the amount of the time that the lid is up. In short: Relax!

3. Don’t Overdo It.

It can be tempting to throw on a lot of woodchip in the hope that it will increase flavour but very often all this will ensure is that wood will become too prominent in the recipe. A good tip to help fight this urge and make sure you’re not overdoing it is to smoke your meat for approximately half of the overall cooking time. Planning on cooking ribs for four hours? Smoke them for two and let the heat do the rest.

4. Pay attention to the smoke.

Put simply: White smoke is a good sign while black smoke most definitely is not. Black smoke indicates that the woodchip needs to be moved around a little and the air is becoming trapped so be sure to keep your eyes peeled. While white smoke flavours the food and is what you should be aiming for at all times black smoke simply means your meat won’t taste anywhere near as good.

5. Check Your Vents

Your bottom vents should be wide open and it’s well worth checking them to make sure that they are not clogged up with ash. Similarly, the top vents on the lid should also be open. In addition, your top vents should be positioned away from the direction that the smoke is travelling: This draws the smoke over your food meaning that it spends more time under the lid flavouring your food before leaving through the vent.

If you follow these tips you’re sure to end up with meat the Smoking good!


This article was written by an official Weber BBQ partner and online retailer from the UK.

Tuesday, June 4, 2013 @ 07:06 AM
Lee Phillips

Summers arriving and your get the BBQ out but it can be very easy to slip into autopilot whilst dusting off the grill for the summer. By the time you’ve shed your winter clothes; cheeseburgers and hot dogs undoubtedly seem like an exciting novelty. But what happens after that first glorious weekend?


The tendency is to stick with what you know when you worry that the warm weekends are fleeting but fear not! Here are a few extremely quick and great for barbecues that will impress guests without breaking the bank meaning you’ll have more to spend on your shiny new Barbecue cooking up things that will amaze your guests and have them coming back for more.

Jamaican Jerk BBQ Sauce


Jerk is very often at the heart of Jamaican cuisine and proves that flavouring and sauces are often as important as the meat itself. A tantalising combination between sweet and spicy that is always a sure fire way to breathe new life into your usual meat that can become dried out on the grill. Recipes are easy to come by and can be tweaked in a myriad of ways to suit your taste. This can be easily made from a standard bbq sauce – or you can be a bit more adventurous and do it from scratch!



Bear with us on this one: If you’ve recently tried grilling and skewering prawns you’ll be more than aware of how much of a fiddle they can be. Not to mention how insubstantial and disappointing the results of your hard work on the grill can be when compared to burgers and sausages. Where fish is concerned, Portugal has the right idea in this respect and it is famed for its delicious grilled sardines. If you ask your fishmonger, he’ll be more than happy to gut your fish in advance for you. Olive oil and salt is your friend before you get them on the grill, remove the bones when steaming hot and some dill, rosemary and some salt crushed up is an excellent finishing touch.


Haloumi Skewers

If you’re a carnivore that is bored of the vegetable skewer then how do you think those poor vegetarians feel? An excellent and simple marinade that usually used on poultry works wonders here too, this includes nothing more than lime juice, garlic, chili and mint. Roll the haloumi in sesame seeds which will toast beautifully on the grill adding an excellent nutty aftertaste and also making you a hit with your local veggie contingent in the process. Delicious!

Venison Sausages


Number four is a great example of getting maximum results and variation from something simple as a different meat. Pork sausages are a crowd-pleasing BBQ staple but can sometimes lack certain nuances of flavour that can only be compensated for with a huge dollop of ketchup or by going for spicy alternatives which aren’t always a great idea when different people have various tolerances for hot food. Venison, on the other hand, is rich and smoky and will most definitely secure your place amongst the grilling greats. Pop them in a hot dog bun with some mustard and prepare your tastebuds for a wild ride.

So don’t forget to be adventurous this summer season and make something out of nothing. Chuck away the frozen burgers and make it your mission to impress and try something new. Fear of failure is not acceptable when it comes to barbecuing – you need to grab the bull by the horns and just get going. Be brave

This article was written by – Bedfordshire BBQ Centre stocks all major manufactuers including Weber, Outback, Napoleon & Swiss Grill