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.

Friday, August 31, 2012 @ 08:08 AM
Lee Phillips

Yesterday we fired up and cooked on a Broil King Keg, something we have wanted to do for some time and a local function forced us into giving it a whirl. It was a simple cook-up, just a plain Chicken with a few wood chips thrown in for luck……….. what a barbecue! the Chicken was perfect, and the Keg used only the smallest amount of lump-wood.

We loaded the Broil King to the barbecue centre website and have watched the video, but nothing prepares you for actually using it, and one thing that stands out over all the other spec is just how safe it is. The Keg is not only built well as you would expect from Broil King, but the construction of the Keg, double walled and insulated means that as per the spec it really does hold in the heat, but the real bonus here is that at 300º you can touch the outside and it is simply “warm”, now with barbecues being held primarily in the home garden and children running around I know from experience how careful you need to be keeping them clear of the BBQ, especially charcoal barbecues, they are thin and the whole unite gets hot, the Keg is a different story.

Now, there is unfortunately a sort of downside, the Keg is not really your sausage and burger BBQ, don’t get me wrong, you can cook them on it, but it would be a waste of the Keg’s potential, this is a long burn, low and slow BBQ, it has been built and insulated to run on a very small amount of fuel over a long period of time with the lid closed, you can create anything from a stew to perfect flakey pulled pork or brisket, tender slow cooked meat is the Keg’s party trick.

For us, if you have a gas barbecue, then the Broil King Keg would be a perfect addition, a weekend feast is easy, use the gas for small meats and vegetable dishes and use the Keg for the large cuts that can be cooked slowly for a really tender result. You can add wood chips for extra flavour, remember to only use a small amount, you will be cooking for longer so the flavour really does cook in to the food.

We used about 2 handfuls of catering grade hardwood (the Keg is designed for lump-wood rather than briquettes/heat beads), once the firelighters have gone out you can start to cook immediately, we lit the Keg at about 10am and it went out at about 4.30pm on just 2 handfuls of lump-wood, it maintained temperature accurately. Overall we love it, everyone here now wants to own one, we can not recommend it enough.

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.

Tuesday, August 7, 2012 @ 10:08 AM
Lee Phillips

With the Summer not being as we all wanted, and with word from suppliers that new BBQ models are being launched for 2013, we are starting to see some of the biggest price reductions to date, with Weber Spirit barbecues seeing as much as 35% off the rrp.

New models and a poor Summer so far have forced prices down, but this could be just the time to snap up a real bargain, new models are lauched next year but only with a facelift, the Weber Spirit range is having a complete design change, but the proven cooking side will remain pretty much the same, so if your not concerned with having last years model, you can pick up a current one from under £300 and still have time to use it throughout the rest of this years season.

Outback, as we have said in a recent post are shifting there system back to lava rock cooking, so if your after a bargain from Outback you can almost take your pick as once again suppliers don’t want old stock for next year.

Were now in early August and have another wave of heat expected to reach us in a weeks time, dont miss out, get the BBQ on order now at rock bottom prices and get the family round for a feast this year!

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.

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

You don’t spend over thirty-five years selling barbecues without discovering all of the tricks of the trade to make cooking on a barbecue foolproof. Here we share some of Napoleon® Grills hot tips for grilling great food time and time again:



  • Prod, poke and play with food. Piercing meats releases the juices and results in dry and chewy food.
  • Keep lifting the lid.  If your barbecue has a lid it is there for a reason – to help food cook properly.  Food can be left to cook on its own while you enjoy the company of your guests.  Lifting the lid increases the cooking time and can cause flare-ups.
  • Scorch and Torch.  Cooking foods at very high temperatures for short periods of time produces meat that can be charred on the outside and pink on the inside. Great if you want to sear meat, but be sure then to continue to grill chicken or pork through thoroughly. Control the cooking temperature and time by checking the thermometer and using the vents on the charcoal grill and the adjustable burners on a gas grill.
  • Spray water to reduce a flame.  Pouring or spraying water produces steam vapours that can scald and it ruins the finish of your barbecue.
  • Block air vents on charcoal barbecues.  A fire needs oxygen, keep vents open to light your barbecue and leave them open throughout the cooking. Close the vents to extinguish the flame and save briquettes.
  • Use petrol or lighter fuel on charcoal grills.  Only use non-toxic firelighters – taste the food and not the fuel.
  • Mix cooked and uncooked foods.  Keep foods apart and do not re-use plates and dishes that have had uncooked foods on them.


  • Use the correct method to cook.  There are two ways to barbecue – directly or indirectly. ‘Direct cooking’ is where small cuts of meat such as chops or burgers are placed directly over the heat source and turned once to cook both sides. ‘Indirect cooking’ can only be done on barbecues with a lid. The food is placed away from the coals or the lit burner.  Once the lid is on, the heat circulates, creating an oven – you can now roast or bake.
  • Keep uncooked food chilled.  Refrigerate food until it is ready to be cooked.
  • Trim excess fats.  Keep food healthy and reduce flare-ups, minimise fats and oils in marinades.
  • Make use of grilling videos and troubleshooting guides. If you want guidance, check out the Internet for more advice or talk to a barbecue centre.

Thursday, August 2, 2012 @ 08:08 AM
Lee Phillips

Not all charcoal is the same, there are dozens of brands of charcoal with manufacturers from all over the world, however there are really only 2 versions Lump Charcoal and Briquette Charcoal.

Lump Charcoal:

These are random sized pieces of hardwood charcoal are made from wood and nothing more. Lump charcoal will burn at a higher temperature than briquettes, this type of charcoal is often best for cooking steaks, chops and burgers. Do take care when buying lump charcoal as some cheaper options will be full of additives and may even be softwood, this will not get hot enough and additives are never good for cooking with!

Briquette Charcoal:

These are a uniform, pillow shaped briquette, produced from left over product when producing lump charcoal, the pieces are ground into a consistent size, then using wheat, potato or corn starch as a binding agent they are produced into the same uniform size. Briquettes burn at a lower temperature but last longer than lump-wood, and so are ideal for low and slow cooking, some brands also have wood chips pressed in making them ideal for smoking meats.

Lighting Process:

Avoid liquid starter fluids, they are a fuel that will taint your food, and completely unnecessary, by far the best and most effective way is by using a chimney starter, all you need is two sheets of newspaper and your away, or a firelighter, the added bonus to chimney starters is that you can light more and add lit charcoal to your BBQ should you need to. Below is a video of Webers’ Chimney Starter being used:

If you want to learn all there is to know about charcoal, then look no further that NakenWhiz! with 75 reviews of charcoal and counting!

Wednesday, August 1, 2012 @ 08:08 AM
Lee Phillips

The barbecue centre has been supplying gas and charcoal barbecues for over 35 years, we have seen many good and bad BBQ manufacturers and now supply only the best available, from the entry level such as Outback to the premium brands like Weber and Broil King. The professional barbecues are at the forefront and lead the way with design and innovation and are for the professional or demanding barbecue enthusiast.

If your looking to enter the barbecue way of life and have not used one before, then the recommendation always remains the same, tread water first, enter at an affordable level and make sure you have the time and enjoy the experience before going full throttle into the biggest you can buy, some premium gas barbecues can cost thousands of pounds, with an entry professional grill costing anything from £800.

Once you have decided that you want to enjoy the outdoor lifestyle, take cost and convenience into account, gas is now the choice for 90%, it’s easy and quick to fire up, this means you’re more likely to use it often. Now if your new your budget is best kept as low as possible, do however take care not to make it too low, this could affect the quality of barbecue you end up with, in turn this can put you off the experience all together, we would always advise that you should look at a £150 to £300 budget for your first gas purchase.

This is where Outback often steps in, they provide a good grill at an affordable price, they offer the same features as a more professional equivalent but on a smaller scale, these grills will see you through a couple of seasons setting you up to either continue barbecuing or if you find you don’t use it you haven’t spent a fortune trying out the lifestyle.

Another brand that offers entry level cooking is Broil King with the popular gem barbecue, priced at under £200 it offers more features and build quality to the larger professional series BBQ’s, the Broil King barbecues have over-sized cook boxes so that you can really try out everything outdoor cooking has to offer, from whole chickens to racks of meat.

Whatever grill you choose, remember that the whole experience is for enjoyment, make sure that you are made aware of all the facts regarding what barbecue you choose, speak to a barbecue centre or supplier to ensure that spares are available, research your list of choices on the Internet to find reviews. One major point that is almost always overlooked is the gas, be aware that your initial outlay for the gas will be around £60, this is because if you don’t already own a gas cylinder you will need to enter into a “bottle agreement”. When you first have a gas bottle you will be charged not just for the gas, but a one-off payment has to be made for the rental of the bottle itself, so do include this in your budget, along with extra items, one really important one being a cover if not included with the BBQ.

Tuesday, July 31, 2012 @ 09:07 AM
Lee Phillips

Anyone into their barbecue knows Weber, you may even be the proud owner of one, however for a few years the Spirit range has grown a little dated in appearance, functionality has always been first class along with build quality, but the design has grown tired, well fear not, the new breed arrives for the 2013 season, and stunning is the only word for it, the whole range has been given one of the biggest face lifts that we have seen for years, here is a sneak peak at the new Weber Spirit barbecue range.

New Weber Spirit E210 Classic for 2013

New Weber Spirit E210 Classic for 2013

Weber Spirit Classic E-310

Weber Spirit Classic E-310

Weber Spirit Original E-310

Weber Spirit Original E-310

Weber Spirit Original E-320

Weber Spirit Original E-320

Weber Spirit Premium S-320

Weber Spirit Premium S-320

All new models can accept a small gas bottle inside the cart.

Bring on 2013!!