A little competition for a Wednesday…
We have an OXO BBQ Set on offer for one lucky winner, all you have to do is share your own BBQ tip or recipe in the comments section of this blog post. Could it be any easier?
Up for grabs are: Oxo Good Grips BBQ Fork, Oxo Good Grips BBQ Turner, OXO Good Grips BBQ Tongs, all in all, with a RRP of around £25.00.
The OXO BBQ Gadget range are fantastic, durable, long lasting and look very slick (for BBQ gadgets).
A winner will be chosen at random on Wednesday next week. Remember to keep checking back to see if you have won!
Win Free BBQ Gadgets
Popularity: 35% [?]
Part cooking Chicken in the Oven then finishing off on the BBQ is always the safest way to guarentee infused maranates and reducing the risk of food poison!
I love marinading mushrooms in some olive oil and garlic an a little bit of chilli, wrapping in tin foil and putting on the bbq… very nice teamed with all the meats! YUM
My tip is to BE PATIENT! So often in a fit of hunger people (well, me!) put things on the BBQ before the coals are white, which makes food burn outside and be raw in the middle.
A bonus tip, as it’s a necessity for me – use a meat thermometer. You can’t guess if something is done as easily as when you’re inside – the sun, fresh air, and inevitible lager seem to impair judgement, so don’t risk it.
Honey and Mustard Chicken (this will work with any meat)
Add the same size measure (ie 1 spoon) of Honey (Runny or solid) Mustard and white wine vinager into a bag (keep adding the ingredients until you have the right amount to cover your meat) add your meat and massage the dressing into it, keep in the bag until you are ready to cook about 1hr is good.
This can then be cooked in the oven and finished on the BBQ or if using cubed meat place on skewers and straight onto the BBQ
Enjoy xx
Wrapping salmon in foil & cooking it over the BBQ is the best!
Whatever you cook, and whatever cooking method, don’t forget the supply of ice cold beer and good wine to pass the time..
Make your usual burger mix but flatten it out and roll it round a skewer for a burger-kebab! you can even cut it up and put bits of veg in between! Ideal if you’ve run out of buns!
My Top Tip, is Wrap all your veg in foil, with a little oil, and place it on the coals. Takes up little room and will always be hot to serve
I like marinating my meat in french dressing overnite.
don’t poke & prod
A caramelised BBQ crust takes time to develop. Don’t continually flipping your steaks or burgers. Only turn once or twice. Try to resist squashing everything down as this forces the juices to run out and leaves you with sad dry meat. Sausages are also best left alone – piercing the skins dries them out.
I like to spray my meats with apple juice as they’re slowly cooking.it helps add a lovely glaze and prevents dryness from occuring .
Stand up-wind of the flames – smoke in the eyes is not good!
I always cook fish on the bbq-it tastes delicious and keeps the smells outside and not in the house!
I always rub a tiny bit of Oil on the Griddle of my BBQ before cooking, this stops food from sticking to it!
Retweeted your incredible giveaway too @dannclan
always keep extra supplies incase its a nice day and have a spontanious bbq
Remember to consider your neighbours as no one wants their freshly washed clothes smelling of smoke, even better is to invite them over to join in!
Add paprika and boiled egg to potatoe salad to go with all that lovely meat
It’s very easy to badly burn chicken, sausages and burgers on the BBQ, so my top tip (for a charcoal BBQ) is to use a metal griddle (the type with the very small holes in) – it stops the flames burning the food when the fat drips onto the hot coal.
I always slow cook my ribs int he oven with a homemade dry rub for up to 3 hrs (covered) then I put on BBQ sauce and grill each side for 8 min. Not only will the meat fall off the bone but allot of extra fat is rendered off prior to BBQ and you won’t get as much flare ups.
Remember to clean up when you’ve finished. Nothing worse than deciding on an impromptu BBQ and having to spend hours scrubbing first!
A digital temperature probe to ensure your meat is cooked , resting it after cooking allows the meat to relax, and the juices then distribute , also move your meat away from the fire by raising the level of your grill are my tips x
Get your boyfriend to do all the hard work for you
always marinate meat 1-2 days in advance it gives it more flavour and helps tenderise it
@Muckymoo Mse
Don’t have a barbecue when it’s raining!
Don’t forget! BBQ’ing doesn’t just mean meat! You can add some tasty vegetables too. Sliced aubergines seasoned with salt n pepper are absolutely spot on! Also, smaller pieces of meat on skewers with mushrooms, diced peppers and onions in between can be absolutely delicious too! And lets not forget corn on the cob! That old favourite..brush garlic butter over the corn when serving! Yum. I’m hungry now!
forgot to add…I’m tweeting as @thunderbirdsGO xx
Halloumi Kebabs are always without a doubt the most popular item at all ou BBQ’s (and now all of our friends too…they have stolen our ideas!). Thread cubes of halloumi on to a skewer with pieces of red onion, peppers and chery tomato and marinade in herb/spice infused olive oil(we use lots of chilli flakes and garlic) before putting on the BBQ-delicious and always a hit!
Wrap a camembert (the ones in wooden boxes) in a double layer of tinfoil and place in to the embers of the BBQ once they are starting to cool. Leave them for half an hour or so, then open up the camembert(it should be lovely and gooey) and serve with crusty bread for everyone to dip in. Goes down a treat at the end of the night when everyone has had their fill of meat, but want a little bit of something to snack on!
my tip is to ply the men with beer and a tv to watch footie then cook yourself men alway want to be He man but women do it better always have a pud bananas and melted choccie is awesome!
@chillijamx tweeting
I always pre-cook ribs and chicken and finish off on the BBQ. Guaranteed to be well cooked and falling off the bone.. yummm
Leave it to the men. It’s the only time I don’t have to cook and makes them feel macho!!
Low and Slow BBQ ribs at 250f, apply a rub baste them in sauce then onto the BBQ for 3 hours with a little smoke in the first hour, baste each hour …then wrap in foil and back on BBQ for 2 more hours then off with the foil and back on BBQ for 1 hour…you will need to be able to indirect cook eg: a kettle or a uprightsmoker etc. The meat just falls off the bone.