Bar-Be-Quick Instant Barbecue, 500g

Product Information

Whole aubergine: We recorded how long it took to grill whole aubergines until soft all over and the skin was blistered Free up vital oven space at christmas or any other time by using your kettle BBQ as your second oven !! Portability: If you're hoping to take your grill on the go, look for a model that's lightweight and easy to transport.

Never place your barbecue on, or near, anything liable to be damaged by heat or flare up or from hot fat which may spit during cooking. To prevent food poisoning, always ensure that food is completely defrosted before cooking commences and that it is always cooked thoroughly.To serve hot simple rest for 30 minutes then slice. If serving cold, remove the t-towels and foil and allow to cool exposed. Refrigerate and remove from the fridge an hour before serving to take the chill off the meat. Slice and serve.

Place a foil drip tray beneath the cooking grate where the gammon will go and fill 3/4’s with boiling water. This will add steam to the BBQ as the ham cooks and maintain a wonderfully succulent ham! Remember the area beneath and around your barbecue may become hot and remain so for some time after use. Never attempt to light charcoal with petrol, methylated spirits or any flammable liquid not specifically designed for this purpose. Put the maple syrup, mustard, marmalade, sugar and orange juice and zest in a small saucepan and bring up to the boil over a medium heat. Simmer for 10 minutes then cool.

Place the ham on the cooking grate in the area of roasting / indirect heat and scatter the drained wood chips directly on the coals. Cook for 30 minutes then using a pastry brush paint the first coat of glaze over and around the ham. Close the lid and continue cooking. Once you've decided which barbecue to buy, the style will depend on how many people you want to cook for, what you want to do with it, the space you have, budget and how often you will use it.

Cut the rind off the gammon while leaving as much fat as possible and using a sharp knife score the fat on the diagonal to create the classic diamond pattern. American-style grills or domed kettles: These barbecues are more versatile. By using the hood and air vents, heat can go from hot and fast for cooking over the coals (known as direct cooking), to long and slow for smoking or cooking large joints of meat or whole fish. Some barbecues have vents that can be adjusted to feed the coals with air

all the thanks here goes to Richard Holden for this great seasonal recipe, where he banishes all those BBQ myths– see even more at – https://www.richardholdenbbq.co.uk/ Due to the potential risks involved with barbecuing, it is recommended that an adult not consuming alcohol is in control of the barbecue and that first aid and other emergency provisions such as fire extinguishers, are at hand. • Always keep children and pets away from the barbecue and the barbecue area.

Number of cooking grills: Using inserts or shelves to move food away from the main heat (known as indirect cooking) is for more delicate dishes. The closing of the hood helps the food to cook evenly without too much fuss so lessens all the turning and moving, and means you are free to socialise Never use indoors or in confined spaces (for example tents) or as a source of heat. Carbon Monoxide poisoning can result from burning charcoal in areas with poor ventilation, even when extinguished. Adjustable air vents: These will feed your coals with air and allow you to change the cooking temperature beneath a cooking hood. Heat thermometers: Not a standard feature on many models, but particularly handy if you're cooking meat joints and wanting to reliably achieve the same cooking results over and over. Every 15-20 minutes return to the BBQ and dab another coat of glaze on the ham. Each time you do this you will notice the appearance darken because of the sugars in the glaze caramelising.Setup your BBQ for 180-200c (350-375f) roasting / indirect heat, lid down vents open as applicable. White burger buns: Popping these on the grill is an easy way to warm and toast them with defined grill lines If the barbecue has vents, close them: This will cut off the oxygen supply to the coals, so they start to cool down. You'll want to let the coals cool for several hours before attempting to take them out.