Chicken Tikka Kebabs
Recipe brought to you by Best Weber Gas Barbecues
Ingredients
- 1/2 cup natural yoghurt
- 2 tsp paprika
- 2 tsp chilli powder
- 1 tbsp lemon juice
- 1/4 tsp ground cumin
- 1/4 tsp ground garlic
- salt to taste
- 4 chicken breasts cut into cubes
Method
- Combine all the ingredients, except the chicken in a bowl and stir well.
- Add the chicken, mix well and leave for about two hours in the refrigerator.
- Place the chicken cubes on to kebab sticks and grill over a medium heat until well cooked.
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Barbecued Garlic Prawns
Recipe brought to you by Best Weber Gas Barbecues
Marinade Ingredients
- 5 tbsp olive oil
- 4 tbsp tomato sauce
- 3 large cloves minced garlic
- 2 tsp dried tarragon
- 2 tsp balsamic vinegar
- 1/2 teaspoon cayenne pepper
- 1 lb peeled, deveined prawns
- salt to taste
Sauce Ingredients
- 8oz butter
- 5 tbsp dry white wine
- 1 tbsp chopped shallots
- 1/2 cup chopped tomatoes
- 1/2 cup heavy cream
- 1 tsp paprika
Method
- Add all the marinade ingredients to a bowl and mix well.
- Add the prawns stir well and leave for about 30 minutes in the refrigerator.
- Add 1 tablespoon of the butter to a saucepan and warm gently until melted.
- Add the wine and shallots and heat rapidly until almost dry.
- Add the tomatoes, cream and paprika and heat over a medium heat until mixture thickens.
- Add the rest of the butter, stir until fully melted then remove from the heat.
- Drain the prawns and place on the barbecue. Grill for about eight minutes until cooked, turning once.
- Place the cooked prawns on a serving dish and cover with the sauce.
For more recipes check out our Barbecue Cookbooks
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Peppered Steaks
Recipe brought to you by Best Weber Gas Barbecues
Ingredients
- 2 rump steaks
- 6 crushed peppercorns
- 5 tbsp tomato ketchup
- 1 tbs brown sugar
- 1 tbs soy sauce
- 1/2 tbs vinegar
- 1/2 tsp chopped parsley
- 1/2 tbs oil
- 25 g butter
Method
- Place crushed peppercorns on a flat surface and press on the steak to embed them well. Turn over and repeat.
- In a bowl add the ketchup, soy sauce, sugar and vinegar and mix well. Add water up to 1/2 pint (300ml|).
- Grill the steaks on the barbecue then bring the sauce to the boil in a pan.
- Pour sauce over the steaks and garnish with parsley.
For more recipes check out our Barbecue Cookbooks
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Beginner’s Barbecue Guide
Article brought to you by Best Weber Gas Barbecues
Choosing a Barbecue
The type of barbecue you choose depends on your preferences and budget. The choice is between the traditional charcoal barbecues and the modern gas powered barbecues and there are many different designs, styles and of course, prices for both. A detailed guide to help you choose between a charcoal or gas barbecue can be found at Charcoal or Gas Barbecue Guide.
Charcoal barbecues are much simpler, and therefore cheaper, than gas barbecues as all they really consist of is a fireproof bowl with adjustable vents and a rack, preferably adjustable for height, to cook the food on. One concern with charcoal barbecues is the environmental implications of using charcoal. At present most (estimated to be over 97%) of the charcoal sold for use in barbecues does not come from a sustainable source. It can come from tropical rainforests which are endangered and may also be covered in petroleum based solvents.
For those in the UK charcoal from sustainable, British sources is available and has been developed by the BioRegional Development Group. It comes from managed woodland and needs no chemicals to light. Look for a source of sustainable charcoal in your country.
Tips for Successful Barbecues
- The charcoal is ready for use when it is grey on the outside and glowing red inside.
- Make sure the rack is hot before you add food. Sear the food by placing in the middle of the grill where it is hottest then turning. Food will stick when first placed on the grill until it is seared.
- Quick cooking food including fish and vegetables should be seared then kept in the middle over a medium heat. Slower cooking foods, for example meats that are denser and poultry should be seared then moved away from the hottest part of the grill by raising the rack or placing away from the center of the barbecue.
- Turn the food regularly to cook all the way through. Make absolutely sure that the food is cooked completely.
The smoky flavor of barbecued food comes from the smoke released by juices falling into the coals or burners. The flavor can also be improved by the use of a glaze or marinade on the food which caramelises in the heat. Many bbq recipes for meat dishes use marinades, not so much to tenderise the meat, but to enhance the flavor. Marinades should contain lime juice, wine or yoghurt to break down the proteins in the meat, flavorings and some oil to keep the food moist while cooking. Marinades for vegetables or fish do not need the meat tenderiser.
Barbecue Safety
Food poisoning is a much too frequent occurrence after barbecues and can be avoided with a little care and knowledge of food safety. Bacteria flourish in warm temperatures and leaving uncooked or partially cooked food around on a warm summer day is a recipe for disaster. Poultry can contain campylobacter and salmonella and beef and other meats can contain E coli, the number of which can double in twenty minutes on a warm day. Cross contamination can also occur if cooked food is allowed to come into contact with raw food.
Some Safety Guidelines
- Always defrost frozen meat, poultry and fish in the refrigerator or in a microwave. Slowly defrosting at room temperature can allow bacteria to grow on the unfrozen edges while the rest is defrosting.
- Never allow raw food to be placed near to cooked food or use utensils or work surfaces for both.
Always thoroughly defrost food before cooking to ensure that no parts of the food are undercooked. All meat, chicken, turkey, burgers etc should be cooked until the inside is hot and not pink.
image by sAeroZar
eBq BBQ grill DIY product
Cool BBQ made by Alex fleming
Grilled Pumpkin Soup
Recipe brought to you by Best Weber Gas Barbecues
- Pumpkin – about 3lbs
- 1 tbsp butter
- 4 tbsp minced onion
- 4 tbsp white wine
- 1 pint chicken broth
- 1/2 pint cream
- salt and blackpepper
- nutmeg or parsley for decoration
Note 1 pint = 2 cups
- With a sharp knife slice off the top of the pumpkin. remove the seeds and fibres from the interior then replace the top and place on the grill over medium, indirect heat for about two hours or until the flesh is soft.
- Cool and scoop out all the flesh
- Over a medium heat melt the butter, add the onion and heat until soft. Add wine and heat until almost all the wine has evaporated.
- Add the pumpkin flesh and the broth, stir and simmer for about twenty minutes.
- Stir in the cream, season to taste and serve. Decorate with nutmeg or parsley.
For more recipes check out our Barbecue Cookbooks
Image by by Abstract Gourmet
Herb Salmon Fillets
Recipe brought to you by Best Weber Gas Barbecues
Ingredients
- 4 tbsp cilantro
- 4 tbsp parsley
- 1 tsp chilli powder
- 1/2 teaspoon salt
- 1/4 tsp onion powder
- 1/4 tsp granulated garlic
- 1/4 tsp oregano
- pinch black pepper
- 3 tbsp olive oil
- 4 salmon fillets
Method
- Put all the ingredients except the olive oil and salmon steaks into a food processor and blend until smooth.
- Spread a tablespoon of the paste onto the salmon fillet, place in a covered bowl and allow to marinate for2-3 hours at room temperature or overnight in the refrigerator.
- Grill for 8-10 minutes. the salmon steaks are cooked when the fish flakes easily when tested with a fork.
For more recipes check out our Barbecue Cookbooks
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Chilli Barbecue Sauce
Recipe brought to you by Best Weber Gas Barbecues
Ingredients
- 3 cloves garlic
- 2 chillies
- 1 onion
- 1 tbsp fennel seeds (crushed)
- 3 tbsp soy sauce
- 3 oz sugar
- 1 1/4 cups tomato ketchup
Method
- Add a tablespoon of oil to a pan, heat gently then add the garlic, onions, fennel seeds, chillies and sugar and allow to heat through.
- Stir in the soy sauce and ketchup and simmer for about five minutes.
The sauce is delicious both hot and cold.
For more recipes check out our Barbecue Cookbooks
Image by rick
Spicy Barbecue Wings
Recipe brought to you by Best Weber Gas Barbecues
Ingredients
- 10 chicken wings
- 4 tbsp ketchup
- 2 tbsp balsamic vinegar
- 1 tbs sugar
- 2 tsp garlic (granules)
- 2 tsp Worcester sauce
- 1 tsp Dijon mustard
- 1 tsp Tabasco sauce
- 1 tsp chilli powder
- Olive oil
Method
- Mix together ketchup, vinegar, sugar, garlic, Worcester sauce, mustard, Tabasco sauce and chilli powder.
- Place well washed wings in the bowl and cover with the sauce.
- Marinade in the refrigerator for about 8 hiours or at room temperature for about 2 hours stirring occasionally.
- Remove the wings, brush with olive oil and grill using a medium direct heat for about six minutes turing occasionally.
- Continue grilling using indirect heat until cooked completely all the way through.
For more recipes check out our Barbecue Cookbooks
Image by joshbousel
Barbecue Apple Crumble
Recipe brought to you by Best Weber Gas Barbecues
Ingredients
- 1 cup flour
- 1 cup oatmeal (quick cooking)
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 tsp cinnamon
- 1 cup chopped pecans
- 8 cored, halved baking apples (large)
- 4 tbs melted butter
- 1 cup cream
Method
- Mix together the flour, oatmeal, sugar and cinnamon then mix in the butter with a fork until it is evenly combined. Add the pecans and stir.
- Brush the apples on the cut side with the melted butter then place on the grill with the cut side down. Cook for about twenty minutes with direct heat, turning after ten minutes.
- Put the topping on the apples then continue to grill until the topping is golden. Pour cream over and serve.
For more recipes check out our Barbecue Cookbooks
Image by anjuli_ayer