"Burnt Ends: What is modern BBQ? Whatever the **** I want it to be" with recipes by Dave Pynt

Step into the fiery world of Burnt Ends, one of Singapore’s most celebrated restaurants, through this immersive, first-person narrative by renowned Chef Dave Pynt. 

This book is more than just a culinary guide; it offers an intimate journey into the heart and soul of a modern BBQ restaurant that has attracted food lovers worldwide.

In this captivating work, Chef Pynt celebrates the art of cooking with fire, coals, and smoke. “Modern barbecue means anything goes — no tradition, no history, no borders. We cook whatever we want as long as it’s tasty.” From signature dishes to innovative techniques, he unveils the secrets behind his bold flavours and creative cooking style, providing inspiration for both seasoned grill masters and home cooks eager to explore the magic of live-fire cooking.

However, this book isn’t solely about food; it’s also about the people, stories, and experiences that make Burnt Ends so special. 

Through Chef Pynt’s narrative, in collaboration with Australian food and travel writer Max Veenhuyzen, readers will embark on a journey through his personal experiences — from early inspirations and culinary adventures to the creation and evolution of one of the world’s top restaurants. Burnt Ends is built on the philosophy that people are the most valuable assets in hospitality, and Chef Pynt honours the team behind the scenes — from the kitchen crew and front-of-house staff to the architects and financiers who helped realise his vision.

Featuring stunning photography by Per-Anders Jörgensen, the book captures the vibrant energy of the restaurant, taking readers behind the scenes into the heart of Burnt Ends. Each page pulses with the lively atmosphere of the open kitchen, the heat of the flames, and the artistry behind every plate.

For food lovers, BBQ aficionados, and anyone fascinated by the world of hospitality, the Burnt Ends cookbook is a must-have. It’s not just a book about a restaurant — it’s a celebration of food, fire, and the power of community that brings it all together. Dive into Chef Dave Pynt’s world and discover what makes Burnt Ends such a unique and unforgettable experience.

The authors are Dave Pynt and Perth-based food and drink writer Max Veenhuyzen.

Title: Burnt Ends Book

Author: Dave Pynt

Pub Date: 30 October 2024

Price: $95.00 SGD £55.63

Binding: Hardback

Extent: 368 pages

Illustrations: 379 col illus.

ISBN: 978-981-94-0302-8

Pre-order: burntends.com.sg

We feel that this would make an excellent Christmas stocking filler for the cooking and BBQ fan in your life.

Sainsbury's gets even saucier with Sauce Shop®

Sauce Shop®, the prestigious and award-winning condiments brand known for its experimental and flavour-infused sauces, is pleased to launch its newest innovation: Miso Teriyaki BBQ Sauce. 

This unique fusion combines all the best bits of a classic BBQ sauce and pairs them with much loved Japanese-inspired flavours and is now available at Sainsbury's stores nationwide RRP £2.80.

Tapping into the growing East meets West food scene, this Japanese inspired saucy delight brings the two sides of the globe together making the new Sauce Shop® Miso Teriyaki BBQ Sauce as trendy as it is tasty. 

Sainsbury's shoppers are expected to be stocking their cupboards as it promises to be a popular addition to every kitchen, perfect for grilling, glazing, marinating or simply adding a burst of flavour to everyday dishes.

It's a careful blend of sweet, savoury, and umami notes, combining the umami richness of miso with the smoky depth of traditional barbecue. Designed to lift everyday meals, this versatile sauce pairs with a wide range of dishes, from grilled meats and vegetables to stir-fries and burgers.

"We're excited to introduce our new Miso Teriyaki BBQ sauce exclusively to Sainsbury's customers, who we are aware are often on the lookout for new, exciting flavours. We know this combination of flavours works really well and will be perfect for anyone looking to incorporate Asian fusion flavours into their cooking with minimal efforts,” points out Pam Digva, Co-Founder of Sauce Shop®.

Product Highlights:

Tasting notes: Sweet tomato, sesame, red miso, providing a strong umami profile.

Uses: Marinating, dipping and drizzling.

Availability: Available from the 29th of September 2024 in Sainsbury's stores nationwide and online.

Packaging: 320g recyclable squeezy bottle.

RRP: £2.80.

Available online and in 300+ Sainsbury's stores across the country from this weekend.

For more tasty updates, follow Sauce Shop on social media @sauce_shop or visit https://www.sauceshop.co

That's Food and Drink believes this new sauce will be a welcome addition to the condiment shelf of anyone trying to magic up a real, but different treat, this Christmas.

How to Host a Successful BBQ Party

Summer is (in theory!) the perfect time to gather friends and family for a delightful barbecue (BBQ) party. 

Whether you’re a seasoned grill master or a novice, hosting a BBQ can be a fun and memorable event. 

Here’s a comprehensive guide to help you host a successful BBQ party in true British style.

1. Plan Ahead

Invitations: Send out invitations at least two weeks in advance. You can go digital with e-invites or keep it traditional with paper invitations. Ensure to include the date, time, and address.

Guest List: Consider the size of your garden or outdoor space when making the guest list. Make sure you have enough seating and space for everyone to mingle comfortably.

Menu Planning: Decide on the menu early. Classic BBQ favourites include burgers, sausages, chicken skewers, and veggie options like halloumi or vegetable kebabs. Don't forget sides such as potato salad, coleslaw, and corn on the cob.

2. Stock Up on Essentials

BBQ Equipment: Make sure your BBQ grill is clean and in good working order. Stock up on charcoal or gas if needed. Have BBQ tools like tongs, spatula, and basting brush ready.

Utensils and Plates: Opt for reusable or eco-friendly disposable plates, cups, and cutlery. Ensure you have enough for all guests.

Seating: Provide ample seating. If you’re short on garden furniture, consider renting or borrowing. Picnic blankets can be a charming addition for a more relaxed vibe.

3. Prepping Your Space

Clean and Tidy: Mow the lawn, trim any overgrown plants, and clean your garden furniture. Set up a designated area for rubbish and recycling.

Decorations: String up fairy lights, hang bunting, and place some potted plants around to create a welcoming atmosphere. Lanterns and citronella candles can add charm and keep insects at bay.

Weather Plan: British weather can be unpredictable. Have a gazebo or some umbrellas on standby in case of rain. If it’s particularly hot, ensure there’s plenty of shade available.

4. Food and Drink

Marinate Ahead: Marinate meats and prep veggie options the night before to enhance flavours. Keep everything refrigerated until ready to cook.

Variety: Offer a mix of meats, seafood, and vegetarian options to cater to all dietary preferences.

Condiments and Sides: Provide a range of sauces, condiments, and sides. Think ketchup, mustard, relish, BBQ sauce, and mayo. Homemade dips like guacamole and hummus can be a hit.

Drinks: Stock up on a variety of drinks. Have plenty of non-alcoholic options such as sparkling water, lemonade, and soft drinks. For alcoholic beverages, consider beer, cider, Pimm’s, and wine. Don’t forget ice!

5. Entertainment

Music: Create a playlist that suits the mood of your BBQ. Keep the volume at a level where conversation is still easy.

Games: Lawn games like croquet, badminton, or boules can keep guests entertained. Board games or a deck of cards can be fun for later in the evening.

Kids’ Activities: If children are attending, set up a designated play area with toys, bubbles, and maybe even a paddling pool if it’s a hot day.

6. Cooking Tips

Preheat the Grill: Ensure your grill is properly heated before you start cooking. This helps in achieving that perfect sear.

Cook in Batches: Don’t overcrowd the grill. Cook in batches to ensure even cooking and to avoid flare-ups.

Temperature Check: Use a meat thermometer to ensure meats are cooked to the right temperature. Chicken should be cooked to 75°C, while burgers and sausages should reach 70°C.

Rest the Meat: Allow meats to rest for a few minutes before serving. This helps in retaining juices and enhances flavour.

7. Safety First

Fire Safety: Keep a bucket of sand or a fire extinguisher nearby in case of emergencies. Ensure the BBQ is placed on a stable surface away from any flammable materials.

Food Safety: Keep raw and cooked foods separate. Use different utensils for raw and cooked meats to prevent cross-contamination.

Allergens: Be aware of any food allergies among your guests and label dishes accordingly.

8. Enjoy and Engage

Be a Great Host: Greet your guests warmly and introduce those who don’t know each other. Make sure everyone is comfortable and has a drink.

Relax and Have Fun: Don’t stress about perfection. The goal is to enjoy the day with your friends and family. Engage in conversations, play games, and relish the delicious food.

Hosting a BBQ party can be a joyous occasion filled with laughter, good food, and great company. With these tips, you’re sure to throw a memorable and successful BBQ that your guests will talk about for years to come. Cheers to a fantastic summer BBQ!

Exploring Korean-Style BBQ and Its Delectable Side Dishes

Korean-style BBQ, known as Gogi-gui (literally "meat roasting"), is a culinary experience that has gained immense popularity worldwide. 

This unique dining style involves grilling marinated meats, often right at your table, and pairing them with a variety of flavourful side dishes known as banchan. Let's delve into the vibrant world of Korean BBQ and its delightful accompaniments.

The Essence of Korean BBQ

Korean BBQ is more than just a meal; it's a social experience. Diners gather around a central grill, cooking meats to their preference while engaging in lively conversation. This interactive style of dining fosters a sense of community and enjoyment.

The Meats

At the heart of Korean BBQ is the meat. Common choices include:

Samgyeopsal (삼겹살): Thick slices of pork belly, often unseasoned to let the natural flavours shine.

Bulgogi (불고기): Thinly sliced beef marinated in a sweet and savoury sauce made of soy sauce, sugar, sesame oil, garlic, and pepper.

Galbi (갈비): Marinated beef short ribs, known for their tender and juicy texture.

Each type of meat is often marinated in a unique blend of ingredients, imparting a distinct flavour profile. The marinade typically includes a mixture of soy sauce, garlic, sesame oil, sugar, and other spices.

The Grilling Experience

In traditional Korean BBQ restaurants, the grill is built into the table, allowing diners to cook their meat to their liking. The meat is usually cut into bite-sized pieces and grilled until perfectly charred. This method ensures that the meat retains its juiciness and enhances its flavour through caramelisation.

Once grilled, the meat is often wrapped in ssam (fresh lettuce or perilla leaves), along with a dollop of ssamjang (a thick, spicy paste made from fermented soybeans and chillies), a slice of garlic, and a piece of green chilli for an extra kick.

The Banchan: Korean Side Dishes

No Korean BBQ experience is complete without a generous array of banchan. These small side dishes provide a balance of flavours and textures, complementing the richness of the grilled meats. Here are some staple banchan:

Kimchi (김치): The quintessential Korean side dish, kimchi is fermented cabbage or radish, seasoned with chilli powder, garlic, ginger, and other spices. Its tangy, spicy flavour cuts through the richness of the meat.

Japchae (잡채): Stir-fried glass noodles with vegetables and sometimes beef, seasoned with soy sauce and sesame oil. This dish adds a touch of sweetness and a chewy texture to the meal.

Pajeon (파전): Savoury pancakes made with green onions and often seafood or vegetables, providing a crispy and satisfying accompaniment.

Namul (나물): A variety of seasoned vegetable dishes, typically served cold. These may include spinach, bean sprouts, or fernbrake, seasoned with sesame oil, garlic, and soy sauce.

The Condiments

Condiments play a crucial role in enhancing the Korean BBQ experience. Besides ssamjang, you might encounter:

Gochujang (고추장): A thick, spicy-sweet red chilli paste that adds depth and heat to any bite.

Soy sauce with sesame oil: A simple dipping sauce that highlights the natural flavours of the grilled meats.

Beverage Pairings

To complement the bold flavours of Korean BBQ, a range of beverages are typically enjoyed:

Soju (소주): A clear, distilled spirit that's slightly sweet and pairs well with the rich flavours of the BBQ.

Makgeolli (막걸리): A milky, slightly fizzy rice wine that's refreshing and light.

Beer (맥주): Light lagers are commonly enjoyed, balancing the intense flavours of the meal.

Korean-style BBQ is a feast for the senses, combining the joy of grilling with a myriad of exciting flavours from the banchan and condiments. Whether you're enjoying tender bulgogi or crispy pajeon, each bite is a celebration of Korean culinary tradition. So gather your friends, fire up the grill, and immerse yourself in the delicious and communal experience of Korean BBQ.

Exploring Regional American BBQ Styles: A British Perspective

When it comes to barbecue, few culinary traditions are as beloved or as varied as American BBQ. 

However, what most of we Brits are not aware of, each region across the United States has its own unique style, reflecting local tastes, ingredients, and historical influences. 

From the smoky briskets of Texas to the tangy pulled pork of North Carolina, American BBQ is a celebration of flavours and techniques. 

Let's take a closer look at some of the most famous regional BBQ styles that make American barbecue a true gastronomic adventure.

Texas BBQ

Texas BBQ is synonymous with beef, especially brisket. This style is all about simplicity and focusing on the quality of the meat. The beef is typically seasoned with a simple rub of salt and black pepper before being slow-smoked over oak or mesquite wood. The result is a tender, smoky brisket with a perfect bark (the crust that forms on the outside). Texans often serve their BBQ with slices of white bread, pickles, and onions, allowing the meat to shine without the distraction of heavy sauces.

Kansas City BBQ

Kansas City BBQ is known for its wide variety of meats and its rich, sweet, and tangy tomato-based sauce. Here, you'll find everything from beef brisket and pork ribs to chicken and sausage, all cooked low and slow over a mix of hickory and fruitwoods. The sauce, often slathered generously over the meat, is thick and sweet, with a complex flavour profile that includes molasses, brown sugar, and a touch of vinegar. Burnt ends, the crispy, caramelised tips of smoked brisket, are a Kansas City speciality and a must-try.

Memphis BBQ

Memphis is famous for its pork BBQ, particularly ribs, which can be served either "wet" or "dry." Dry ribs are coated with a spice rub before cooking, resulting in a crispy, flavourful crust. Wet ribs, on the other hand, are basted with a tangy tomato-based sauce during and after cooking. Memphis BBQ also features pulled pork, typically served with a side of coleslaw and often used in sandwiches. The emphasis here is on the meat itself, with sauces and rubs enhancing rather than overpowering the pork's natural flavour.

North Carolina BBQ

North Carolina BBQ is all about pork, and it comes in two primary styles: Eastern and Lexington (or Western) style. Eastern North Carolina BBQ uses the whole hog, chopped and mixed with a thin, tangy vinegar-based sauce that includes a touch of pepper and sometimes a bit of red pepper flakes. Lexington style focuses on pork shoulder, which is smoked and then chopped or pulled, and served with a slightly sweeter vinegar-based sauce that includes tomato or ketchup. Both styles are typically accompanied by a side of coleslaw, which adds a crunchy, refreshing contrast to the rich pork.

South Carolina BBQ

South Carolina BBQ is distinguished by its mustard-based sauce, known as "Carolina Gold." This sauce, a blend of yellow mustard, vinegar, sugar, and spices, gives the BBQ a unique tangy and slightly sweet flavour. Pork is the mainstay here, with pulled pork and ribs being the most popular choices. The mustard sauce's sharpness pairs beautifully with the smoky, tender pork, creating a distinctive and unforgettable taste.

Alabama BBQ

One of the most unique BBQ styles comes from Alabama, where the signature dish is smoked chicken served with a white sauce. This mayonnaise-based sauce, blended with vinegar, lemon juice, and black pepper, is tangy and creamy, providing a delightful contrast to the smoky, juicy chicken. While the white sauce is most commonly associated with chicken, it's also used on other meats, and even as a dip for vegetables.

Conclusion

American BBQ is a rich tapestry of regional flavours and techniques, each with its own distinct character and history. Whether you're savouring the beefy goodness of Texas brisket, the sweet and smoky delights of Kansas City ribs, or the tangy zest of North Carolina pulled pork, there's a BBQ style to suit every palate. 

As a British food enthusiast, exploring these diverse BBQ traditions offers a delicious way to appreciate the cultural and culinary diversity of the United States. So, fire up the smoker, try your hand at a new BBQ style, and let your taste buds embark on a transatlantic adventure.

A Beginner's Guide to Grilling and Barbecuing

Summer is upon us, and there's no better way to celebrate than by firing up the grill and hosting a barbecue. 

For those new to the world of grilling and barbecuing, it can seem a bit daunting at first. Fear not! 

This guide will help you get started, ensuring that you can enjoy delicious, perfectly cooked food in no time.

Understanding Grilling vs. Barbecuing

Firstly, it's essential to understand the difference between grilling and barbecuing:

Grilling: This involves cooking food quickly over direct heat, usually at high temperatures. It's perfect for steaks, burgers, sausages, and vegetables.

Barbecuing: This is a slower cooking process over indirect heat, typically using smoke to add flavour. It's ideal for larger cuts of meat like ribs, brisket, and whole chickens.

Choosing Your Grill

There are several types of grills available, each with its pros and cons:

Charcoal Grills: These offer a traditional smoky flavour and high heat. They're affordable but require more time to heat up and can be messier to clean.

Gas Grills: These are convenient and heat up quickly. They offer good temperature control but don't provide the same smoky flavour as charcoal grills.

Electric Grills: These are perfect for indoor use or where open flames are not permitted. They are easy to use but lack the depth of flavour provided by charcoal or gas grills.

Essential Tools and Equipment

To get started, you'll need some basic tools:

Grill: Choose one that suits your needs and space.

Charcoal, Gas, or Electric Supply: Depending on your grill type. Incidentally, although they are generally considered to be not environmentally friendly if this is your first foray into the world if barbecuing, it might be worth buying a disposable barbecue unit to see how you and your family get on with the concept of barbecuing? However, you can find eco-friendly disposable barbecues on Amazon, etc.

Grill Brush: For cleaning the grill grates.

Tongs and Spatula: For handling food on the grill.

Meat Thermometer: To ensure your meat is cooked to the correct temperature.

Aluminium Foil: Useful for wrapping food to keep it moist.

Basting Brush: For applying marinades and sauces.

Getting Started

Preparation: Start by cleaning your grill. For charcoal grills, light the charcoal and wait until it's covered with grey ash (about 20 minutes). For gas grills, preheat for 10-15 minutes. Electric grills need to be preheated according to the manufacturer's instructions.

Marinade and Season: Marinate your meat for at least 30 minutes to enhance flavour and tenderness. Season vegetables with oil, salt, and pepper.

Cooking:

For grilling, place your food directly over the heat source. Keep an eye on it to prevent burning, flipping when necessary.

For barbecuing, arrange the coals on one side of the grill or use the indirect heat setting on a gas grill. Place the food away from the direct heat and close the lid to trap the smoke.

Monitoring: Use a meat thermometer to check the internal temperature of your meat. Here are some guidelines:

Beef: Rare (52°C), Medium (60°C), Well Done (70°C)

Chicken: 75°C

Pork: 70°C

Resting: Allow your meat to rest for a few minutes after cooking to let the juices redistribute. This will make it juicier and more flavourful.

Tips for Success

Keep it Simple: Start with basic recipes and gradually try more complex ones as you gain confidence.

Stay Safe: Always have a fire extinguisher or a bucket of sand nearby, especially when using a charcoal or gas grill.

Experiment with Flavours: Try different marinades, rubs, and wood chips (for charcoal grills) to add unique flavours to your food.

Popular Recipes to Try

Grilled Chicken Breasts: Marinate in olive oil, lemon juice, garlic, and herbs. Grill for 6-8 minutes per side.

Barbecued Ribs: Rub with a mixture of brown sugar, paprika, salt, and pepper. Cook over indirect heat for 2-3 hours, basting with barbecue sauce during the last hour.

Vegetable Skewers: Thread chunks of bell peppers, courgettes, mushrooms, and cherry tomatoes onto skewers. Brush with olive oil and grill for 10-12 minutes, turning occasionally.

Grilling and barbecuing can be a fun and rewarding way to cook. With the right equipment, a bit of practice, and a dash of creativity, you'll soon be serving up delicious meals that will impress your family and friends. Happy grilling!

Are you a BBQ genius who has aspirations to be a film director? The BBQ Baptas are now open!

Image courtesy of National BBQ Week

The BBQ Baptas are back! This is the prize winning video competition that's a vital part of the 28th National BBQ Week.

Budding Martin Scorseses  or Spielbergs can enter videos into one of three categories: 

Best-Ever BBQ; Funniest-Ever BBQ and Strangest- Ever BBQ. And the winners in each category will net themselves a fantastic prize. A BBQ Griddle from leading US brand Blackstone

This is a fantastic chance for BBQ fans who have a yearning to be a film director and a part of the BBQ  celebrations.

You have until July 31st to submit entries.The BBQ Baptas are just one part of one of the National BBQ week that celebrates the UKs love of barbecuing.

The Baptas are a great, fun way for folks to get involved and it so easy as entries can be posted on the National BBQ Week Facebook page.

Full details of the competition, prizes and T&Cs are available here https://nationalbbqweek.co.uk/bbq-baptas/

Celebrate National Barbecue Week: The Joy of Grilling and Barbecue

As the aroma of sizzling meats and charred vegetables wafts through the air, it can only mean one thing: National Barbecue Week is upon us! 

This beloved annual event is the perfect excuse to fire up the grill, gather loved ones, and indulge in the quintessential summer experience. 

Whether you’re a seasoned pitmaster or a novice griller, there’s something magical about cooking outdoors that brings people together. So, let’s don our aprons, sharpen our tongs, and delve into the delightful world of grilling and barbecue, British style.

The Great British Barbecue: A Tradition of Togetherness

In Britain, barbecuing is more than just a method of cooking; it's a cherished social activity that epitomises the essence of summer. From lush garden parties to beachside cookouts, the barbecue is a staple of our outdoor gatherings. The beauty of barbecuing lies in its simplicity: a warm summer day, good company, and delicious food. It’s an opportunity to unwind, share stories, and create lasting memories.

Grilling vs. Barbecue: What’s the Difference?

Before we get into tips and recipes, let’s clear up a common misconception: the difference between grilling and barbecue. In Britain, the terms are often used interchangeably, but they refer to distinct cooking methods.

Grilling: This involves cooking food quickly at high temperatures directly over the heat source. It’s perfect for sausages, burgers, steaks, and vegetables.

Barbecue: This refers to cooking food slowly over indirect heat, often with the addition of wood smoke for flavour. It’s ideal for larger cuts of meat like ribs, brisket, and pork shoulders, which benefit from the low-and-slow cooking process.

Essential Equipment for a Successful Barbecue

To ensure your barbecue is a roaring success, it’s crucial to have the right equipment. Here’s a checklist of must-have items for any British barbecuer:

Barbecue Grill: Whether you prefer a charcoal grill for that authentic smoky flavour or a gas grill for convenience, make sure it’s sturdy and reliable.

Charcoal or Gas: Charcoal adds a distinct taste to your food, while gas provides better temperature control. Choose based on your preference and experience.

Grill Tools: Invest in a good set of tongs, a spatula, a basting brush, and a meat thermometer. These tools will make your grilling experience smoother and safer.

Fuel and Fire Starters: For charcoal grills, have a bag of high-quality charcoal and some natural fire starters on hand. For gas grills, ensure your propane tank is full.

Cleaning Supplies: A wire brush for cleaning the grill grates, and some soapy water for wiping down surfaces, will keep your barbecue in top shape.

Tips for Perfect Grilling

Preheat Your Grill: Always preheat your grill for 10-15 minutes before cooking. This ensures even cooking and helps prevent food from sticking.

Oil the Grates: Lightly oil the grates to prevent sticking and achieve those beautiful grill marks.

Marinate and Season: Marinate meats for at least a few hours to enhance flavour and tenderness. Season generously with salt and pepper just before grilling.

Monitor the Heat: Use a meat thermometer to check for doneness. Here are some general guidelines:

Beef steaks: Medium-rare at 55°C (130°F), medium at 60°C (140°F)

Chicken: 74°C (165°F)

Pork: 63°C (145°F)

Fish: 60°C (140°F)

Let It Rest: Allow grilled meats to rest for a few minutes before slicing. This helps retain juices and enhances flavour.

Mouth-Watering Recipes to Try

To help you get started, here are a few classic British barbecue recipes:

1. Barbecued Chicken Drumsticks

Ingredients: Chicken drumsticks, olive oil, garlic, lemon juice, paprika, salt, pepper, and fresh rosemary.

Method: Marinate the drumsticks in a mixture of olive oil, minced garlic, lemon juice, paprika, salt, pepper, and chopped rosemary for at least 2 hours. Grill over medium heat, turning occasionally, until the internal temperature reaches 74°C (165°F).

2. Classic Beef Burgers

Ingredients: Minced beef, onion, breadcrumbs, egg, salt, pepper, and Worcestershire sauce.

Method: Mix minced beef with finely chopped onion, breadcrumbs, beaten egg, salt, pepper, and a dash of Worcestershire sauce. Shape into patties and grill over high heat for 5-7 minutes per side, or until cooked to your liking.

3. Grilled Vegetable Skewers

Ingredients: Bell peppers, courgettes, cherry tomatoes, red onion, olive oil, balsamic vinegar, salt, and pepper.

Method: Cut the vegetables into bite-sized pieces and toss with olive oil, balsamic vinegar, salt, and pepper. Thread onto skewers and grill over medium-high heat until tender and slightly charred.

Celebrate Safely

While enjoying your barbecue, remember to follow safety guidelines:

Keep a spray bottle of water nearby to manage flare-ups.

Never leave the grill unattended.

Ensure your grill is placed on a stable, non-flammable surface away from any structures or overhanging branches.

Conclusion

National Barbecue Week is a fantastic opportunity to embrace the joys of outdoor cooking. Whether you’re grilling up a quick weekday meal or embarking on an all-day barbecue adventure, the key is to enjoy the process and savour the flavours. So, gather your friends and family, fire up the grill, and celebrate the great British barbecue tradition. Happy grilling!

And don't forget your Tracklement sauces, mustards and dips! But especially look out for their new Special Edition zingy burger sauce! 

https://www.tracklements.co.uk/product/special-edition-zingy-burger-sauce-290g

Celebrating National Barbecue Week: A Sizzling Tribute

As the aroma of smoky, grilled delicacies wafts through neighbourhoods across the UK, it's that time of year again to don our aprons and tongs. National Barbecue Week is upon us, and it’s a glorious celebration of one of our nation’s most beloved culinary traditions.

This week, we revel in the simple joys of outdoor cooking, the laughter of friends and family gathered around a grill, and the unmistakable taste of barbecued goodness.

A Tradition Rooted in Joy

Barbecuing is more than just a method of cooking; it’s a cultural event that brings people together. Whether it's the humble sausage sizzle, a perfectly grilled steak, or a veggie kebab, the barbecue is a symbol of summer’s arrival. It transforms our gardens and parks into lively hubs of activity and conversation.

National Barbecue Week, celebrated annually in late May and early June, is the perfect opportunity to embrace this tradition. It encourages us to step outside, light up the grill, and savour the experience of cooking and eating outdoors. It’s a time to experiment with new recipes, share our favourite dishes, and enjoy the sunshine.

The Art of the Barbecue

Barbecuing is an art form, blending the right ingredients, temperatures, and techniques to create mouth-watering masterpieces. From marinating meats overnight to achieving the perfect char, every step is an adventure in culinary creativity. This week is an invitation to refine those skills, try out innovative marinades, and perhaps even venture into the world of smoking meats.

But let’s not forget the sides and accompaniments that make a barbecue truly special. Crisp salads, tangy coleslaw, buttered corn on the cob, and freshly baked bread rolls complement the main event, creating a feast that tantalises every taste bud.

A Sustainable Barbecue

National Barbecue Week also provides an excellent opportunity to consider sustainability. Choosing locally sourced produce, organic meats, and eco-friendly charcoal can make your barbecue not only delicious but also environmentally conscious. Additionally, exploring plant-based barbecue options can cater to diverse dietary preferences and reduce our carbon footprint.

Bringing People Together

At its heart, barbecuing is about community. It's about inviting neighbours over, hosting family reunions, and making memories with friends. The grill becomes a focal point where stories are shared, laughter is abundant, and the sense of togetherness is palpable. In our fast-paced world, these moments of connection are priceless.

Celebrating Safely

As we embrace National Barbecue Week, it’s important to remember safety. Ensure your grill is set up in a safe location, keep a fire extinguisher handy, and always supervise children around the barbecue. Following safety guidelines ensures that our celebrations are not only enjoyable but also free from accidents.

Join the Celebration

This National Barbecue Week, let’s come together to celebrate the flavours, fun, and fellowship that barbecuing brings. Share your barbecue pictures on social media, swap recipes with friends, and most importantly, savour every bite of the delicious food you've prepared. Whether you’re a seasoned grill master or a barbecue novice, this week is for everyone to enjoy.

So, fire up the grill, gather your loved ones, and let’s make this National Barbecue Week the best one yet. Here’s to sizzling sausages, perfect burgers, and a week filled with the joy of outdoor cooking. Cheers to a barbecue well done!

https://nationalbbqweek.co.uk

Sizzling Summer: A Guide to Meat-Free BBQing

As the warm summer days stretch out before us, the allure of a BBQ is irresistible. The smoky scent, the charred flavours, and the joy of al fresco dining are all part of the quintessential British summer experience. 

However, if you're looking to embrace a meat-free lifestyle or simply want to explore some vegetarian and vegan options, you might be wondering how to make your BBQ just as delicious and satisfying without the meat.

Fear not! Here’s a guide to help you create a mouth-watering meat-free BBQ feast that everyone will love.

1. The Foundation: Grilled Vegetables

Vegetables are the stars of a meat-free BBQ. They’re vibrant, full of flavour, and lend themselves beautifully to grilling. Here are some favourites:

Bell Peppers: Sweet and colourful, these are perfect for skewers.

Courgettes (Zucchini): Slice them lengthwise and grill until tender.

Aubergine (Eggplant): Thick slices or rounds, brushed with olive oil and herbs.

Mushrooms: Portobello mushrooms make a fantastic, hearty burger substitute.

Corn on the Cob: Simply grill with a bit of butter or plant-based spread.

2. Innovative Plant-Based Proteins

There’s a wide array of plant-based proteins that can hold their own on the BBQ:

Veggie Burgers: Available in a variety of flavours, from black bean to beetroot. Look for ones that can withstand the grill.

Tofu: Firm tofu, marinated and grilled, can be incredibly flavourful.

Tempeh: This fermented soy product has a firm texture and a nutty taste, perfect for grilling.

Seitan: Made from wheat gluten, seitan has a chewy texture that mimics meat well.

3. Skewers and Kebabs

Skewers are a BBQ staple and are incredibly versatile. Mix and match your favourite veggies, plant-based proteins, and fruits for a colourful and tasty treat. Here’s a simple combination to get you started:

Cherry tomatoes

Bell peppers

Red onions

Pineapple chunks

Marinated tofu or halloumi (for a vegetarian option)

Brush with olive oil and sprinkle with salt, pepper, and your favourite herbs before grilling.

4. Sauces and Marinades

A good marinade can elevate your BBQ game. Here are a few ideas:

Lemon and Herb: Perfect for veggies and tofu. Combine lemon juice, olive oil, garlic, and mixed herbs.

Spicy BBQ: A smoky, spicy BBQ sauce works wonders with veggie burgers and grilled mushrooms.

Soy-Ginger: Ideal for tofu and tempeh. Mix soy sauce, ginger, garlic, and a touch of maple syrup.

5. Sides and Salads

No BBQ is complete without a selection of sides:

Potato Salad: A classic, which can be made with vegan mayo.

Coleslaw: Crunchy and refreshing, again opt for a vegan mayo if needed.

Grilled Bread: Brushed with olive oil and garlic, perfect for mopping up sauces.

Mixed Green Salad: Light and refreshing, with a tangy vinaigrette.

6. Sweet Endings

Finish your BBQ with a sweet treat:

Grilled Fruit: Pineapple, peaches, and bananas caramelise beautifully on the grill.

Vegan Ice Cream: Serve with grilled fruit for a delightful contrast of hot and cold.

Tips for a Successful Meat-Free BBQ

Preheat the Grill: Ensure your grill is hot before adding your food to get those perfect char marks.

Use Foil or Grill Baskets: For smaller veggies or delicate items, to prevent them from falling through the grates.

Keep an Eye on Cooking Times: Veggies and plant-based proteins often cook quicker than meat.

Hosting a meat-free BBQ doesn’t mean sacrificing flavour or enjoyment. With a little creativity and some fresh ingredients, you can create a spread that’s both delicious and satisfying. So, fire up the grill, invite your friends and family, and enjoy a sumptuous meat-free BBQ this summer!

Happy grilling and happy meat free chomping!

Dukeshill Introduces New Bbq Packs in Time for Summer Grilling

As barbecue season approaches, Shropshire's very own fine food producer, DukesHill, has announced its range of barbecue packs filled with only the highest quality of meats and true artisan accompaniments, all designed to help you become a master outdoor griller.

Each product that's included has been carefully selected. A confit pork belly, marinated then slow-cooked for 14 hours, to gorgeous in-house BBQ marinated pork ribs cooked for 10 hours until the meat falls off the bone.

 And no barbecue would be complete without DukesHill's prime cuts of the highest quality grass-fed beef.

"At DukesHill, we take a great deal of pride in sourcing only the finest of ingredients for our customers, and our new barbecue packs are obviously no exception," says Mark Gallagher, who is the CEO of DukesHill. "We're excited to offer these artisan selections, which sre perfect for summer gatherings, picnics, and al fresco dinners to remember."

Summer BBQ Meat Box - RRP £42 serves 4-5 people

Garlic & Herb Chicken Breast Steaks (2 steaks), Grass-Fed Beef Ribeye Steak (1x 8oz), Grass-Fed Beef Sirloin Steaks (1 x 8oz), Steak Burgers (2 x 120g), Big Bangers (4 x 100g), Seeded Brioche Burger Buns (4 x 95g)

The Summer BBQ Meat Box contains Garlic & Herb Chicken Breast Steaks sourced from free range, slow grown chickens which are reared on lush English pastures, succulent Grass-Fed Beef Ribeye and Sirloin Steaks. 

You'll also discover mouthwaterinly delicious Steak Burgers made only using 100% prime beef that have been double minced and hand-rolled for the perfect finish. And DukesHill guarentee no fillers or breadcrumbs at all! The pack also contains DukesHill's very popular and beloved Gourmet Pork Sausages  and Seeded Brioche Burger Buns.

Ultimate BBQ Meat Box - RRP £65 serves 6-8 people

Garlic Butter Free Range Chicken Thighs (450g), Pork Belly Confit (500g), Grass-Fed Beef Ribeye Steak (1x 8oz), Grass-Fed Beef Sirloin Steaks (1 x 8oz), Steak Burgers (2 x 120g), Big Bangers (4 x 100g), BBQ Pork Rib Racks (1.6kg), Seeded Brioche Burger Buns (4)

Impress your guests with Garlic Butter Free Range Chicken Thighs and rich Pork Belly Confit - pork belly which has been carefully rubbed with black pepper, juniper and bay before being slow cooked for 14 hours to guarantee maximum tenderness. 

The box also includes premium Grass-Fed Beef Ribeye and Sirloin Steaks, prime Steak Burgers, hearty Big Bangers and Seed Brioche Burger Buns. You'll receive irresistible BBQ Pork Rib Racks cured and soaked in-house, before being slow cooked for 10 hours to deliver the most tender ribs you will ever tasted.

BBQ Meat Box for Two  - RRP 24 serves 2 people

Garlic & Herb Chicken Breast Steaks (2 steaks), Steak Burgers (2 x 120g), Big Bangers (4 x 100g), Seeded Brioche Burger Buns (4), Onion Marmalade

Enjoy an wonderful and intimate al fresco barbecue with Garlic & Herb Chicken Breast Steaks, Steak Burgers, Big Bangers, Seeded Brioche Burger Buns and the delightful addition of Onion Marmalade.

DukesHill's new BBQ packs are available online at www.dukeshill.co.uk

Fire Up the Grill: Celebrating National BBQ Week in Style

Get ready to fire up those grills and unleash the tantalising aroma of sizzling meats and veggies because National BBQ Week is just around the corner! 

From June 3rd to June 9th, BBQ aficionados across the UK will be dusting off their aprons, stocking up on charcoal, and preparing to indulge in the ultimate outdoor cooking experience.

A British Tradition with Global Flair:

While the origins of barbecue may lie across the pond in the American South, the UK has wholeheartedly embraced this culinary tradition, adding its own unique twists and flavours to the mix. National BBQ Week is a celebration of this beloved pastime, showcasing the diversity and creativity of British barbecue culture.

Essential BBQ Staples:

No barbecue would be complete without a mouthwatering array of meats, veggies, and condiments to tempt the taste buds. Whether you're a seasoned pitmaster or a novice griller, there's something for everyone to enjoy during National BBQ Week.

1. Sizzling Steaks and Burgers:

Fire up the grill and sear succulent steaks to perfection, or craft the ultimate burger patties seasoned with herbs and spices. From juicy sirloins to gourmet veggie burgers, there's no shortage of options to satisfy carnivores and vegetarians alike.

2. Flame-Kissed Seafood:

Elevate your barbecue game with a selection of seafood delicacies, from plump prawns skewered on wooden sticks to flaky salmon fillets marinated in zesty citrus and herbs. The smoky flavours of the grill complement seafood beautifully, creating dishes that are both light and satisfying.

3. Veggie Delights:

Vegetarians need not feel left out during National BBQ Week, as there are plenty of delicious plant-based options to enjoy. Grilled halloumi skewers, stuffed peppers, and charred corn on the cob are just a few examples of veggie delights that shine on the barbecue.

4. Side Dishes and Condiments:

No barbecue feast is complete without a variety of side dishes and condiments to accompany the main attractions. From tangy coleslaw and crispy potato wedges to homemade BBQ sauces and relishes, the possibilities are endless when it comes to enhancing the flavour of your grilled creations.

Tips for the Perfect BBQ:

Whether you're a seasoned grill master or a newcomer to the world of barbecue, here are a few tips to ensure your National BBQ Week celebrations are a resounding success:

1. Prep Ahead: Marinate meats, chop vegetables, and prepare side dishes in advance to streamline the cooking process and maximise your time spent enjoying the festivities.

2. Keep it Clean: Make sure your grill is clean and well-maintained to prevent flare-ups and ensure even cooking. A clean grill also helps to impart those coveted grill marks on your food.

3. Experiment with Flavour: Don't be afraid to get creative with your marinades, rubs, and sauces. Experiment with different flavour combinations to discover your signature barbecue style.

4. Embrace the Social Aspect: BBQs are all about bringing people together, so invite friends and family to join in the fun. Share stories, swap grilling tips, and enjoy the camaraderie that comes with cooking outdoors.

National BBQ Week is a time to embrace the great British tradition of outdoor cooking and revel in the simple pleasures of good food, good company, and good times. So fire up those grills, gather your loved ones, and let the festivities begin! Whether you're a barbecue purist or a culinary adventurer, there's never been a better time to celebrate the art of outdoor cooking in all its smoky, flame-kissed glory.

This year, the Gastro Alfresco taste team will be at the following events:

Royal Bath & West Show, Shepton Mallet, May 30-June 1

Lambeth Country Festival, Lambeth, June 8-9

The Great Yorkshire Show, Harrogate, July 9-12

For all the latest news, offers and recipes visit www.nationalbbqweek.co.uk and www.gastro-alfresco.co.uk. You can also keep up to date with events on X, Facebook and Instagram.

How to Keep Your BBQ Guests Bite Free. Harnessing Nature's Arsenal: A Guide to Natural Mosquito Repellents

As the warmer months roll in, so do the pesky mosquitoes, ready to ruin outdoor activities with their itchy bites and potential health risks. While chemical repellents have long been the go-to solution, many are turning to natural alternatives for a safer, eco-friendly approach. 

In this guide, we delve into the world of natural mosquito repellents, exploring their effectiveness, benefits, and how to incorporate them into your daily routine.

Understanding Mosquitoes:

Before diving into repellents, it's essential to understand the enemy. Mosquitoes are not just annoying; they can transmit diseases like malaria, dengue fever, Zika virus, and West Nile virus. These diseases pose significant health risks, making mosquito control crucial for public health.

The Power of Natural Repellents:

Natural mosquito repellents offer an alternative to chemical-based products, often utilizing plant-based ingredients known for their insect-repelling properties. Not only are these options safer for humans and the environment, but they also provide additional benefits beyond repelling mosquitoes.

Effective Natural Repellents:

Citronella: Derived from the leaves of lemongrass, citronella oil is a popular natural mosquito repellent. It works by masking scents that attract mosquitoes, making it harder for them to locate their prey.

Lemon Eucalyptus: This essential oil, extracted from the leaves of the lemon eucalyptus tree, contains a compound called PMD (para-menthane-3,8-diol), which has been found to be as effective as DEET in repelling mosquitoes.

Peppermint: Known for its refreshing scent, peppermint oil also serves as a natural mosquito repellent. Its strong aroma confuses mosquitoes, keeping them at bay.

Lavender: Not only does lavender smell delightful to humans, but it also repels mosquitoes. Planting lavender around your home or using lavender essential oil can help deter these pests.

Application Methods:

Natural repellents can be applied in various ways, depending on personal preference and the specific product. Options include:

Sprays: Mix essential oils with water or a carrier oil like coconut oil and spray onto skin or clothing.

Candles: Burn citronella candles outdoors to create a mosquito-repelling barrier.

Diffusers: Use essential oil diffusers indoors to keep mosquitoes away from living spaces.

Plants: Grow mosquito-repelling plants like citronella, lavender, and marigolds in your garden or on your patio.

Additional Tips for Mosquito Control:

Remove standing water where mosquitoes breed, such as in bird baths, flower pots, and clogged gutters.

Wear light-colored clothing, as mosquitoes are attracted to dark colors.

Install screens on windows and doors to prevent mosquitoes from entering your home.

Conclusion:

Natural mosquito repellents offer a safe and effective alternative to chemical-based products, providing protection against these pesky insects without harming humans or the environment. By harnessing the power of plant-based ingredients, you can enjoy the great outdoors mosquito-free, allowing you to fully embrace the beauty of nature without the nuisance of bites and potential health risks.

New Launch for 2024: Smart Barbecues from Masterbuilt and Kamado Joe

BBQ aficionados can now get the best of both worlds. The flavour of charcoal with the convenience of gas.

Masterbuilt has proudly announced the introduction of two cutting-edge connected barbecues, set to redefine the outdoor cooking experience. 

Masterbuilt's AutoIgnite Series 545 and top-of-the-line Masterbuilt Gravity Series XT are poised to revolutionise the way people approach grilling, with built in smart technology, innovative features and unparalleled convenience.

With a digital dial to set the temperature, they really are as easy and versatile to use as the oven in your kitchen. 

Masterbuilt AutoIgnite Series 545 - RRP £499 international.masterbuilt.com

Bridging the gap between gas and charcoal grilling, this incredible value barbecue offers the best of both worlds for home cooks who seek convenience without sacrificing flavour. Smart features include:

AutoIgnition - Press a button to ignite the grill and immediately start cooking. Built in electric spark ignitor lights the fire-starter that ignites the charcoal. It's fast and it's safe.

App-enabled - You can monitor and control the cooking process remotely. Stay connected wherever you are. Just nipped to the corner shop for some extra sausages or to the butcher for some more steaks? Masterbuilt has you covered!

Mini hopper - Holds 2.5kg charcoal which will last up to eight hours of grilling time without having to spends time refuelling.

Hopper sear plate- Built in cast iron sear plate gives you grilling flexibility. 

Easy cleaning - The hopper sear plate is completely removable, there's a front grease tray and a side load ash tray so it's easy to clean and keep hygienic. 

Masterbuilt Gravity Series XT - RRP £1,599 international.masterbuilt.com

This is the highest spec barbecue Masterbuilt's produced in its 50 years of engineering, the Gravity Series XT is a true game-changer with advanced features:

Gravity fed hopper - It can hold up to 24 hours worth of fuel - enough to make the best pulled pork or brisket you've ever tasted.

Graphs and alerts - Advanced control panel now features graphs and alerts. Provides real-time data that helps you cook to precision 

Extra tough - Built to last. Features a fibreglass mesh gasket, four stainless steel warming racks, technology to minimise flare-ups.

WiFi and digital fan - Ensuring precise temperature management for the perfect cook every time.

A global first, Kamado Joe has also released a digitally connected ceramic grill combines all the benefits of traditional ceramic cooking with modern technology, offering a solution for easy fire-lighting and effortless temperature control.

Kamado Joe - Konnected Joe | £1,999 | uk.kamadojoe.com

Hassle-free charcoal ignition – The automatic fire starter ignition lights the charcoal with the push of a button, so your grill is ready to use in under 15 minutes.

Ability to maintain consistent temperatures – A digital display, fan and top vent maintains consistent temperature control during each cook.

Ultimate versatility – Effortlessly achieve 95°C - 370°C for smoking, grilling, baking, roasting, and searing with the push of a button. Monitor up to three meat probes at once. 

Unmatched flexibility with cook modes – The Automatic Cook Mode offers step-by-step instructions on the digital display or use Classic Cook Mode and control your temperature manually for traditional kamado cooking. 

Kamado Joe app – Adjust and monitor your grill temperature, meat probes, and cook times from anywhere with the new Kamado Joe app.

Standard Kamado Joe innovation – Features like a slide-out ash drawer for easy clean-up, Air Lift Hinge for reduced dome weight, and two tiers of grates so you can split the levels you cook on.

Get creative in your kitchen. Make your own condiments, sauces, and more

In the realm of culinary adventures, there's something uniquely satisfying about crafting your own condiments and sauces. 

Not only does this allow you to tailor flavours to your exact preferences, but it also opens up a world of creativity in the kitchen. From tangy mustard to zesty salsa, the possibilities are endless when you take the DIY route. Let's dive into some exciting DIY kitchen projects that will elevate your dishes to new heights.

Homemade Mustard: A Tangy Triumph

Mustard is a staple condiment that adds a punch of flavour to sandwiches, dressings, marinades and more. 

Making your own mustard is surprisingly simple and allows you to experiment with various flavours and spice levels. Start with a base of mustard seeds, vinegar, and water, then customise with ingredients such as honey, garlic, herbs, or spices to create your own signature blend. Whether you prefer a classic yellow mustard or a spicy Dijon, homemade mustard is sure to impress.

Salsa Fresca: Fresh Flavurs in Every Bite

There's nothing quite like the vibrant flavours of homemade salsa fresca. Made with ripe tomatoes, onions, jalapeños, cilantro, and lime juice, this versatile condiment adds a burst of freshness to tacos, nachos, grilled meats, and more. 

Experiment with different types of tomatoes, peppers, and herbs to find the perfect balance of sweetness, heat, and acidity. With just a few simple ingredients, you can whip up a batch of salsa that rivals your favorite restaurant's.

Infused Oils and Vinegars: A Gourmet Touch

Infused oils and vinegars are an easy way to add depth and complexity to your dishes. Start by selecting high-quality oils and vinegars as your base, then infuse them with herbs, spices, fruits, or aromatics of your choice. 

For infused oils, try combinations like rosemary and garlic, chili and lime, or lemon and thyme. For vinegars, experiment with flavours like raspberry and basil, fig and balsamic, or orange and ginger. Use these infused oils and vinegars in dressings, marinades, or simply drizzle them over roasted vegetables or salads for a special gourmet touch.

Homemade BBQ Sauce: Sweet, Smoky, and Irresistible

No back garden barbecue is complete without a tangy, smoky BBQ sauce to slather on ribs, chicken, or pulled pork. While shop-bought options abound, making your own BBQ sauce allows you to control the sweetness, spice, and depth of flavour. 

Start with a base of ketchup, vinegar, and molasses, then customise with ingredients like brown sugar, Worcestershire sauce, mustard, and smoked paprika.Your homemade BBQ sauce is sure to take your grilling game to the next level.

DIY Pickles: Crunchy, Tangy, and Totally Addictive

There's something irresistible about a crisp, tangy pickle, and making your own at home is easier than you might think. Start with fresh cucumbers and a simple brine of water, vinegar, salt, and spices, then let time work its magic as the flavors meld together. Experiment with different types of cucumbers, brine ratios, and flavorings like dill, garlic, or chili flakes to create your perfect pickle recipe. Enjoy them straight from the jar, sliced on sandwiches, or chopped into salads for a burst of flavor and crunch.

You can also buy special picking onions and make your own pickled onions, too. 

Conclusion: Unleash Your Creativity in the Kitchen

Embarking on DIY kitchen projects like making your own condiments, sauces, and more is not only a fun and rewarding endeavor but also a delicious way to elevate your culinary creations. Whether you're experimenting with new flavors, customising recipes to suit your tastes, or simply enjoying the satisfaction of creating something from scratch, the possibilities are endless. So roll up your sleeves, stock your pantry with ingredients, and let your creativity run wild in the kitchen. Your taste buds and your family members and friends will thank you for it.

Impress your Valentine with Kamado Joe's Valentine's Day Barbecue Recipes

You'll be able to really impress your Valentine with a creamy, crunchy arancini with sweet lobster-meat and a silky smooth pea puree. 

Followed by the sexiest of desserts, a molten chocolate pudding. If this doesn't make your evening end successfully, then nothing will… All cooked on your Kamado Joe - how cool is that?

Lobster and truffle arancini with pea puree

Serves 2

Ingredients

1 cooked lobster (about 600g)

300g butter

100g Parmesan, grated

175g arborio rice

A few drops of truffle oil - depending on strength

400g frozen peas

1 onion, finely chopped

6 cloves garlic, thinly sliced

2 glasses white wine

1 litre veg or fish stock

2 eggs, whisked

200g flour

200g panko breadcrumbs

Oil for deep frying

Method

Set your barbecue to 150c direct heat. Remove all of the lobster meat from the shell and claws, chop into chunks and set aside.

In a cast iron pan, add a good glug of olive oil, then the onions and garlic. Cook gently for 15 minutes until translucent. Add the rice and stir until each grain is coated with oil. Add the wine and cook until it is completely reduced, stirring all the time. Add the stock a ladle at a time, whilst stirring regularly until the rice is just tender. Add 100g of the frozen peas, the lobster, half of the butter, the Parmesan and a few drops of truffle oil to taste - then stir well until melted. 

Pour the risotto into a baking tray and leave to cool - ideally overnight. When chilled, form the risotto into balls, roll them in the flour, dip in the egg and finally the panko breadcrumbs.

Set your barbecue to 250c and heat the oil in a pan to 180C. Fry the arancini until golden brown and piping hot in the middle. Cook the rest of the peas in boiling water and blitz in a food processor with the remaining butter. Serve with the arancini. 

Molten chocolate fondant

Serves 4

Ingredients 

25g melted butter

1 tbsp cocoa powder

100g 70% dark chocolate, broken into small pieces

100g butter, cut into small cubes

100g caster sugar

2 eggs and 2 egg yolks

100g plain flour

4 chocolate truffles

200ml double cream, whipped to soft peaks

1 tsp vanilla paste

Icing sugar to dust

Method

Set your barbecue to 180C indirect heat. Paint the inside of four ramekins with the melted butter and divide up the cocoa powder into each mould before tipping out the excess to ensure all of the butter is well-dusted. 

Place a glass bowl over a saucepan of simmering water and add the chocolate and butter. Stir until melted. Set aside. In a separate bowl, whisk the eggs, yolks and sugar until thick and pale. Then mix in flour and beat well. 

Slowly add the chocolate to the egg mixture and beat until fully incorporated. Divide the mix equally between the moulds and pop a truffle in each one so fully submerged in the batter. Place on a baking tray and cook for 12 minutes. Leave for 1 minute then gently ease out onto a plate - using a knife if you need to. Add the vanilla to the cream and mix. Serve with the fondant and sprinkle with icing sugar.

https://international.kamadojoe.com

Venison and Haggis Smash Burger in a Whisky Butter, Stout Steamed Brioche

Kamado Joe and BBQ expert Ben Forte reveals the Burns Night special:

Venison and haggis smash burger in a whisky butter, stout steamed brioche

Makes 1 burger

115g venison mince

70g haggis

40g minced pork fat

2 rashers smoked streaky bacon

One or two slices of Emmental

Softened 75g of butter

1 tbsp whisky

Brioche burger buns

Brown sauce

Splash of stout

Steele cloche (a metal saucepan will do)

Best cooked on a scorching hot flat griddle surface.

Mix all the meat together in a bowl, before loosely forming into two 4oz balls and set aside. Mix whisky and butter together. Add more to taste if you love a wee dram!

Butter your brioche generously and griddle for 10/15 seconds, being careful not to burn. Remove and set aside. Dollop brown sauce on the top half of the bun.

Griddle your bacon until crispy but not brittle. Set aside.

Now, it's time to smash those burgers - a broad, flat spatula is best. Place your haggis balls on the cooking surface, leaving ample space between the two. Then press down on each, flattening out. Make sure you oil your implement of choice so it doesn't stick. A good tip is to cut two, 10cm square pieces of greaseproof paper, placing them on top of the meat balls before smashing. Now don't touch them, you want a lovely crust to form. These won't take long to cook - maybe a minute. 

If you see pools of moisture forming on top of each patty, it's time to flip. Once flipped, place your bacon on each, top with Emmental cheese and give it a moment to melt together. Still on the griddle, pop one of the patties on top of the other. Grab the stout and cloche or pan, splash a good glug at the base of the burger, cover with cloche and steam your burger for 20 seconds.

Remove smash burger tower and place on bottom half of brioche.

Eat immediately, knocking back a dram of your favourite scotch whisky during the eating.

https://www.kamadojoe.com

The Ultimate Barbecued Thanksgiving Turkey and Smoked Pumpkin Macaroni Cheese Recipe

On Thursday 23rd of November, it's Thanksgiving, so it's time to gather around a show stopping turkey with American-influenced sides. For best results and theatre, why not BBQ your Thanksgiving dinner?

 Atlanta-based Kamado Joe’s ceramic grills hold their temperature consistently, infuse an authentic smoked flavour into the meat and vital to the process, it creates an impossibly juicy bird. 

Moreover, cooking outside frees up valuable oven space. Here are their fool-proof recipes for a barbecue turkey and pumpkin and sage macaroni cheese.

Kamado Joe’s global marketing manager, Ben Forte reveals his top tips to barbecuing the turkey for thanksgiving.

Thanksgiving turkey tips

Cook to temperature, not time. 75C is perfect.

Add a bacon weave. This helps the breast meat stay moist and you get a bonus bit of crispy bacon.

Get your turkey out of the fridge half an hour before you start cooking.

Cook your veg below the turkey so it catches all those juices as it cooks.

If you like a bit of smoke then try adding a chunk of fruit wood such as apple or cherry.

Barbecue turkey recipe

Ingredients

200g fine salt

100g light brown sugar

Small bunch of sage leaves

2 bay leaves

2 star anise

10 peppercorns

1 orange, zest removed with a vegetable peeler

5kg turkey

250g butter, softened

Bunch of sage, rosemary and thyme, finely chopped

Method

Brine your turkey the night before cooking. Fill a large saucepan with 1.5 litres of cold water and add all of the brine ingredients - saving the remainder of the orange for the next day. Place over a medium heat and whisk until the sugar and salt has fully dissolved before removing from the heat. Fill a container large enough to hold your turkey with 1.5 litres of cold water and add to it your fragrant brine solution. Allow to cool completely.

Add the turkey and leave to brine overnight. In the morning, remove the turkey from the solution and pat it dry with kitchen paper or a clean tea towel.

Halve the orange and stuff it inside the turkey cavity. Mix the butter with the finely chopped herbs. Rub half of the mixture generously over the skin of the turkey and season generously with salt and pepper.

Set your barbecue to around 190c for indirect cooking and place a drip tray under the grill to catch the cooking juices. Place the turkey on the grates above the drip tray and close the barbecue lid. Allow the turkey to cook for approximately 2-3 hours but you’re cooking to temperature not time - you’ll have to check. Baste the turkey with the remaining herb butter every half hour.

Using a temperature probe, check the thickest part of the turkey is cooked to approx 72c. When cooked, remove from the heat, wrap with foil and a clean tea towel and leave to rest for an hour before carving. 

Smoked Pumpkin and Sage Mac 'n' Cheese

Creamy mac and cheese infused with smoke and enhanced with roasted pumpkin and aromatic sage.

Ingredients:

400g macaroni pasta

250g pumpkin puree 

120g cheddar cheese, grated

60g Parmesan cheese, grated

120ml milk 

30g butter 

40g plain flour 

1 tablespoon fresh sage, chopped

1/2 tsp garlic powder 

Salt and pepper to taste

Method 

Prepare your barbecue to approx 150c. Cook the macaroni pasta according to the packet instructions until al dente.

Melt the butter in a saucepan over medium heat. Add the chopped fresh sage and cook for about a minute until fragrant. Add the flour to the saucepan and stir constantly for 1-2 minutes until golden brown. Gradually whisk in the milk until the mixture is smooth and thickened. Add the pumpkin puree, cheddar cheese, and Parmesan. Stir until the cheeses are melted and the sauce is creamy. 

Add the cooked pasta to the sauce and toss to coat the pasta evenly. Season with garlic powder, salt, and pepper to taste. Transfer the mac and cheese to a heat-resistant dish suitable for smoking. Place the dish on the grill grates of your barbecue. Close the lid and let it smoke for about 15-20 minutes to infuse smoky flavour. 

Remove the smoked pumpkin and sage mac and cheese from the grill and let it cool for a few minutes.

www.KamadoJoe.com

For several reasons That's Food and Drink has a day's leave on Thanks Giving Day and enjoys a Thanks Giving turkey feast.

Kabuto Launches Mac N'cheese Korean BBQ Feast Box

Yes, taste just got supersized! Normally known for its delicious 'Posh Pot Noodles', Bristol-based Kabuto now makes mega tasty Mac n'Cheese, too - and fans have been loving it!  This month a brand new flavour goes live: a zingy yet creamy Kabuto Mac n'Cheese Korean BBQ.

It's a big box full of even bigger flavour, oozy gooey cheesy goodness, mixed with the unmistakable hotness of Korean cuisine, set to tantalise your tastebuds and bring some fun to your feasts. Korean food has splurged in popularity in the last few years, but this was a combo they didn't think anyone saw coming!

One Box' of Korean BBQ will contain two servings, a perfectly sized portion for a cosy night in. Seriously great Mac n'Cheese with seriously great ingredients, Kabuto wants to create adventurous meals that don't break the bank, inspired by world cuisines. Mac n'Cheese heaven will be yours in just six minutes, you'll need a hob for extra cosy creaminess. 

Although the Mac is really utterly delicious on its own, Team Kabuto wants you to get creative: why not try them mixed with pulled meats, a kimchi garnish or some stir-fried veggies? More recipe ideas will be loaded to social media over the coming weeks, and the box itself has more ways to get creative with Kabuto, also.

Using all 100% natural ingredients, containing no additives, preservatives or artificial colours, Mac N'Cheese has been created for families and busy people looking for a premium pasta pot. All Kabuto products are now 100% Vegetarian to cater for Veggie and flexitarian lifestyles too.  

Meal for 2: Amazon - free delivery for Prime members, RRP £3.95 

Nutritional values per 1 portion prepared (with 200ml semi skimmed milk)

401 calories

3.8g fat, 1.4g which saturates

Carbohydrate 68.6g, of which sugars 5.9g

Fibre 2.4g

Protein 13.2g

Salt 2g

Says Holly Mansfield, Kabuto's Brand Manager: “To launch a product exclusively to Tik Tok is a first for us, as we want the superfans to get their hands on them where we know they hang out the most! We can't wait to work with our community on recipes and fun ways to chat all things Mac n'Cheese. We're obsessed with this flavour fusion and we hope you love it too!”

https://www.tiktok.com/@kabutonoodles 

High Grange Devon and Kamado Joe Join Forces to Raise the Art of BBQing

Two of the hottest names in the world of barbecue have joined forces in an exciting partnership.

Leading fire chef, Luke Vandore-Mackay has teamed with global ceramic charcoal grill brand, Kamado Joe, taking on the full BBQ range at his fire school, High Grange Devon. 

This collaboration marks a significant milestone for both names as they continue to raise the bar in the barbecue world, providing state-of-the-art grills to cook on for the ultimate learning experience.

Since owners Luke and Sara Vandore-Mackay opened their doors back in 2020, High Grange Devon has rapidly become a sought-after destination, attracting guests from across the UK who are keen to sharpen their outdoor cooking skills.

From their East Devon retreat, High Grange teaches everything you need to know about mastering the art of cooking over fire via a range of barbecue techniques. Luke and Sara's decision to transition from their previous grill brand, Big Green Egg, to the iconic red-shelled Kamado Joe, reflects a strategic move aimed at providing their eager students with cutting-edge technologies and the best equipment to enhance guests' barbecue skills.

Kamado Joe grills are celebrated by barbecue enthusiasts and chefs alike for their exceptional performance, versatility and innovation. 

Its latest release, the Konnected Joe, is a world-first digitally connected ceramic grill that you can ignite with the press of a button and control from your smart device. 

While kamado-style grills have been around for several thousands of years, Kamado Joe rises above the parapet and takes its range to the next level by employing constant innovation.

Relocating from London, Luke brings decades of experience running restaurants in the capital city, leading the prestigious London Borough Market demo kitchen and as a chef tutor at London Barbecue School. 

He imparts his knowledge in cooking, butchery and also offers inspiration so guests can create their own al fresco feasts when they are back at home home.

Luke Vandore-Mackay, co-owner of High Grange Devon, expressed his enthusiasm for the partnership, “At High Grange, we take immense pride carefully sourcing the very best for our guests, so we use Meat Matters ethically reared ex-dairy beef, Haye Farm organic meat and fish from the award winning Lyme Bay fish shack who have their own day boats in Lyme. 

"My friend Morgan in the neighbouring village supplies us with Hebridean lamb and geese for Christmas. The barbecues guests cook on should only be the very best too. 

"So, switching to Kamado Joe wasn't a decision Sara and I took lightly, but this partnership represents a significant leap forward in the realm of barbecue education. High Grange is very well-positioned to continue setting the standard in barbecue for years to come.”

 Ben Forte, who is the senior marketing manager at Kamado Joe says, “We feel really honoured to join forces with High Grange. Luke has incredible barbecue skills and he knows how to get the best results every time, he's a brilliant and perfect ambassador for Kamado Joe. Together, we aim to inspire the next generation of grillmasters.”

Besides its fire school, guests can also attend feast nights to enjoy Luke's impeccable meals. Diners sit at long oak banquet tables and enjoy perfectly executed fire-cooked food, always from the heart. While hunks of meat and fish have their place on the barbecue, Luke's equally passionate about making vegetables sing. High Grange also has a wellbeing centre offering a range of holistic workshops and treatments.

www.highgrangedevon.com / uk.kamadojoe.com