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, November 6, 2012 @ 09:11 AM
Lee Phillips

Bad, very bad. One thing we can all overlook is what a wonderful home our barbecues can be for rodents, especially those who pack up the BBQ for the winter, not being used and with residues of cooked food; it’s a magnet for those little furry scavengers.

So what can we do? The first thing is to give the BBQ a really good final clean before putting it up for storage, there are a few ways, but the most effective is a really good deep clean with heat, lots of heat, you can buy BBQ cleaners from chemical to scrub brushes and they all do a good job, however we personally never use chemicals to clean the inside of the barbecue other than a little washing up liquid, and with any grease removed on the outside, a little baby oil does the perfect job of restoring and protecting hoods and panels especially Stainless Steel.

Now for the inside, do this first then take care of the outside. With a good sturdy un-treated wire rack, like a cooling rack or similar, wrap it in foil and place it on top of you BBQ grills, then light the barbecue and leave the hood down for between 10 and 15 minutes, the grill will smoke, then when clean the smoke will disappear, once burning free from smoke lift the lid and with longs remove the foil covered rack, the idea of this is to keep heat on the grills and burner bars, with such high temperatures any food residue is turned to nothing but ash, a quick wipe over with a grill brush will remove the ash and leave the cooking surfaces clean and sanitized. (Please in all cases check with the BBQ manufacturer before using this technique with cast-iron cooking grills, this tip is primarily used with Stainless Steel cooking grills)

With the grills and flavour bars clean, you can now continue to wipe down the rest of the BBQ. Once the whole thing is clean, you can put it up for storage, there are a few tips on deterring rodents, one that has the most popular results is using cotton balls soaked in peppermint and placing a few in the grill and cabinet, personally we have never used this but have had many customers comment how they do it and don’t find any evidence of visitors, so for what it costs and the time it takes, we think it’s worth a go.

Now one final tip would be to block off any entry points, especially if the BBQ is to be left outside during the winter, also use a good cover, this will protect the outside from the elements but also make it more difficult for little pests to get in.

One final point is that gas barbecues come with basically two cooking mediums, lava rock or flavour bars, I would remove the lava rocks completely from the grill and store them in a container in the shed or sealed box inside the barbecue cabinet, these may still have a residue of food smells that may attract pests. With flavour bars, if they cleaned well you can leave them in place, or as I like to, remove them along with the actual cooking grills and store them separately in the shed or home, cast-iron grills require more care, so removing them and coating with some grape oil and storing them in the shed will not only provide better protection, but also should any rodents get in the BBQ they will not get to the cooking grills.

Friday, November 2, 2012 @ 09:11 AM
Lee Phillips

With the UK BBQ season now at an end :-( we are now busy loading all of next years models ready for the new season, here we give you a run down of the new barbecues and accessories available in 2013 from Weber. As we posted earlier the Weber Spirit range has been subject to a complete re-design and we have to say they look stunning, so take a look at the new Spirit BBQ range:

In the charcoal range we can see a couple of changes and additions:

As you would expect from Weber, a whole new range of accessories are now available, and finally after a whole year delay, Weber have confirmed that the Pizza Oven will be available from early 2013…..at last! Other accessories include:

One accessory we are really pleased to see is the launch of the Gourmet System for gas barbecues, these accessories were up until now only available for the 57cm charcoal BBQ, however popularity has now made them available for the entire gas range, the cooking pan, plates and wok’s are the same so can be used with the charcoal or gas grates, but now custom cooking grates are available to use properly in your Weber gas grill, the whole range, including some additional inserts can be seen in the gas barbecue accessories section here

All we can say is bring on 2013 and with it, bring the SUN!!!

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.