Young's Bitter

The recipe is BBQ Spatchcocked Poussin and it not only tastes great but is also brilliantly easy to make. For those not familiar with how to spatchcock a chicken or poussin, we have done a handy spatchcock guide here.

To read more about Young’s range of bitters and where you can find your local supplier, visit their funky website.

Moving on, here is the recipe for BBQ Spatchcocked Poussin Recipe

Ingredients:
Serves 4

4 poussin (buy ready spatchcocked if preferred)

Marinade:
1 bottle Young’s Bitter
2 tbsp olive oil
1 tbsp Dijon mustard
3 tbsp clear honey
1 tsp paprika
4 cloves garlic, crushed
2 tbsp finely chopped fresh ginger
2 star anise, crushed
½ tsp freshly ground black pepper

Young's Bitter

To Prepare

place a poussin breast side down, on a board for raw meat use. Using poultry shears or strong kitchen scissors, cut along each side of the backbone and remove it. Either snip the wishbone with the shears, or push down on the wishbone to snap it. Snip of any excess bits of skin, the wing tips and any other ragged bits.

To keep them in shape insert wooden or short metal skewers through the bird, diagonally in a criss-cross shape. Place in a large glass or china dish.

For the marinade, pour the Young’s beer into a large jug, once it has settled, add the rest of the ingredients and whisk together. Pour half of the marinade over the poussin reserving the rest for the sauce. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Brilliant BBQ Marinate Ingredient

To finish the sauce, strain the reserved marinade into a clean pan, add the tomato ketchup and sugar, bring to the boil. Blend the cornflour with a little water, stir into the sauce and simmer to thicken.

Prepare the barbecue, lightly oil the rack and place the poussin bone side down first. Grill for 5 minutes, turning every 3-4 minutes and brushing with the baste. Time to cook through will depend on size of the birds and intensity of the heat from the barbecue, should be approximately 15-20 minutes. Test by inserting the point of a small knife. Transfer to a serving platter.

Reheat the sauce before serving.

Have you tried this recipe? If so, why not share your thoughts below?

New Exciting Range of Kettle Chips

For us Kettle Chips are the Number One BBQ Crisp brand and we cannot recommend them enough… but enough of our love!

Latest flavour of Kettle Chips

To help mark the launch of the new flavour of Kettle Chips the company has also come up a with a few cracking recipes for BBQ dips and we have been lucky enough to been sent them.

The first is Tomato and Red Pepper Dip

Ingredients:
1 Red Pepper
2 Plum Tomatoes
1 Small Red Onion
1 Red Chilli
Small Bunch of Chives
Pinch of Salt & Milled Black Pepper

How to make the Tomato & Red Pepper Dip

Rough cut the red onion and place in blender. De-seed the red chilli, rough cut and place in blender. Blend together till fine.

De-seed the red peppers, rough cut and add to blender. Quarter the plum tomatoes and add to blender. Blend altogether keeping the peppers and tomatoes fairly chunky.

Place into a small bowl, season with salt and milled black pepper, place in refrigerator.

When ready to serve snip a quantity of the chives into the mix, blend together.

Place in serving dish , snip a few pieces of chive on top, serve with a bowl of Sweet Red Pepper Salsa Kettle Chips.

UK's Favourite BBQ Dips

Ingredients:
375g Jar of Pepperdew Sweet Peppers
2 Plum Tomatoes
2 Red Chillies
200g Sour Cream
200g Creme Fraiche
Salt & Milled Black Pepper

How to Make the Sour Cream and Chilli Dip:
De-seed the red chillies, rough cut. Quarter the plum tomatoes.

Drain the Pepperdew Sweet Peppers. Place the peppers, chillies and tomato in a blender and blend till fine. Place in a bowl, add the sour cream and crème fraiche and fold in together.

Season with salt and milled black pepper. Place in refrigerator.

Serve with a bowl of Sweet Red Pepper Salsa Kettle Chips.

For more information visit www.kettlechips.co.uk

BBQ Veg basket

The one we tried is not available online so I started having a hunt around to see what was available and found this great Weber Veg Basket that costs just £24.99 from Amazon.

Weber BBQ Vegetable Basket

They could not be easier to use, basically you just roughly chop a load of veg, place them in a plastic container and then drizzle with some olive oil and make sure everything is coated.

For our BBQ Vegetable Basket we used the following veg (for 4 people):

2 x Red Onions, quartered
1 Packet of mini Sweetcorn
4 x Peppers, roughly chopped
1 x Carrot, roughly chopped
1 x packet of Cherry Tomatoes

The BBQ Vegetable recipe was a really nice accompaniment to the marinated chicken that we had and I cannot recommend them enough.

Have you tried a BBQ Basket? Why not share your experiences in the comment section or send an email to hello@iLoveMyBBQ.com

BBQ Cocktail

Southern Comfort (the people behind last years yummy Southern Comfort, Lemonade and Lime) have done it again and unveiled a range of sunshine inspired BBQ cocktails. We rate these as 5 out 5, brilliant BBQ Summer Drinks and cannot recommend them enough!

Great Summer Drink

The back story; Southern Comfort teamed up with top cocktail mixologist Giles Looker to create a range of summer drinks with a twist of New Orleans inspiration.

We found these to be perfect for a spot of afternoon BBQ drinking and what is more, cocktails are always a great way to impress friends!

The first one we tried is the Louisiana Jam and here is the recipe and ingredients:

Louisiana Jam

• 35ml Southern Comfort
• 20ml lemon juice
• 20ml apple juice
• 2 teaspoons of apricot jam
• 8 mint leaves

METHOD / MIXING THEM UP

1. Place mint leaves into a clean, empty jam jar and gently muddle
2. Place remaining ingredients into the jam jar
3. Half fill with crushed ice, put the jam jar lid on and shake vigorously
4. Remove the lid and top up with crushed ice
5. Garnish with a lemon wedge and a sprig of mint

The second one is Mississippi Mule:

Mississippi Mule

• 35ml Southern Comfort
• Juice of 4 Lime Wedges
• Ginger Beer
• 3 dashes of Angostura Bitters

METHOD / MIXING THEM UP

1. Fill glass with ice
2. Pour in Southern Comfort
3. Squeeze the lime wedges into the glass and discard
4. Add the Angosura Bitter
5. Top with ginger beer
Garnish with Lime Wedges

And finally, the Bayou Fruit Cup:

Bayou Fruit Cup

• 30ml Southern Comfort
• 15ml Martini Rosso
• Ginger Beer
• 2 Lemon Wedges
• Seasonal Berries/fruit

METHOD / MIXING THEM UP

1. Fill glass with ice
2. Pour in Southern Comfort
3. Squeeze and drop the lemon wedges into the glass
4. Add the Martini Rosso
5. Add the berries/fruit
6. Top with Ginger Ale
7. Finish with some garnish

For more information visit www.southerncomfort.co.uk

Herb Crusted Lamb BBQ Recipe

Lamb is a big favourite of ours, we usually get a leg, rolled, with the bone removed from our local butcher in Huntley. Incidentally, his butchers shop has been around since the 1600’s, amazing! We roll it out, add the herb crust and then pop it in a big rack for cooking on the BBQ.

Here is the step by step guide to making Herb Crusted BBQ Lamb for 4 people

Ingredients:

1.8kg Boneless, Leg of Lamb
Pot of breadcrumbs or if making own, 6/7 slices of bread
1 good handful of Coriander - chopped
7 or 8 sprigs of chives - chopped
2 sprigs of rosemary - chopped
1 x tsp cayenne pepper
2 x Onions - finely chopped
2 Glugs of Dry White Wine

Step By Step Recipe guide to Herb Crusted BBQ Lamb
1. Make your breadcrumbs or pour your pot of breadcrumbs into a large glass mixing bowl
2. Add all the herbs and onions and mix
3. Pour in your wine and mix again
4. Unroll your lamb and place it into a roasting tin
5. Press the breadcrumb mix hard into the lamb
6. Turn the lamb over and repeat
7. Leave to stand (optional)
8. Place in the BBQ Basket, or if not using one, on the grill, on a medium heat
9. Turn every 15 mins and cook for about 1hr and 10mins, or until it is cooked to your liking
10. Tuck in!

BBQ Basket

Did you try this recipe? Let us know how you got on using the comments section below or send a picture of your own BBQ to hello@iLoveMyBBQ.com

Marinating Tikka Masala BBQ Recipe

This a really easy BBQ recipe and once again, it gives you a dish that not only tastes nice but also looks good, especially if you serve it on a a bed of salad leaves and alongside something like cous-cous.

It is best to use cooking baskets to cook these on the grill as you can more easily turn the thinly sliced salmon.

Tikka Masala BBQ Salmon Recipe - Ingredients for 4 People;
4 x Salmon fillets
1 jar tikka masala paste (we use Patak’s)
Bag of mixed salad
Flavoured cous cous
4 x Naan Bread

Step by Step Guide to BBQ Tikka Masala Salmon
1. Slice each fillet into three, length ways. This is a bit tricky, make sure you use a sharp knife
2. Smear 1/2 tbsp of the tikka masala paste onto each of the salmon fillets, make sure you do both side (1/2 tbsp each side!)
3. Leave to marinate for a few hours
4. About 5 mins before you are ready to BBQ your Barbecue Salmon Recipe, wrap the Naans in separate tin-foil parcels and place on the grill (we splash water on ours first to keep them soft and nice)
5. Place the Salmon in the BBQ Basket on a medium heat and cook for around 2 mins per side.
6. Serve on top of a bed of the salad leaves

These can be quite spicy and are best served with a nice chilled lager. At the minute we are loving Victoria Bitter (better known as VB) which is £24.00 from Majestic Wines.

Tried this recipe? What did you think? Post your comments about this or your own BBQ recipe below.

BBQ Garlic Bread Recipe

This Barbecue Recipe is for four people.

Ingredients:

1 x Baguette (ready baked)
3 x cloves of garlic (2 if you have a meeting the next day)
Handful of parsley, finely chopped
175g of butter (marge does not work so well with this recipe)
1 x deseeded, finely chopped red chilli (optional, for an extra kick)
Tin foil to wrap the baguette

Step by step recipe guide to making Garlic Bread on the BBQ:

1. Soften the bread (15secs in microwave should do the trick)
2. Add all the other ingredients to the butter and mix together well
3. Slice your baguette taking care not to cut all the way through
4. Use a butter knife to smear the butter between the slices, really go to town and use all the butter
5. Wrap the baguette in tin foil
6. Place onto a medium to hot grill and leave for 15 minutes - make sure the bread is hot throughout and the butter has melted
7. Tuck in!

Step by Step Sweet Tomato BBQ Lamb

As ever, we start with the ingredients and then go through the step by step guide. Our ingredients are catering for 4 people.

1.25kg of boneless leg of Lamb

For the Marinate:
2 x 400g canned tomatoes
1 x onion, chopped
2 x cloves of garlic, finely sliced
2 tbsp paprika
2 tbsp Worcester sauce
1/2 tsp of Tabasco sauce
1 x stick of celery
4 tbsp brown sugar

Step By Step Guide to Making Sweet Tomato BBQ Lamb

1. Place all of your ingredients into a saucepan (apart from the Lamb), stir and bring to the boil
2. Leave to simmer on a low heat for 45 minutes
3. Leave to cool
4. Either in a blender, or by pressing with the back of a serving spoon, blend the sauce
5. Pour over the Lamb and leave to marinate ideally overnight, or for at least 1hr

Cook over a medium to hot grill for approx 1hr & 45mins to 2hrs.

Tuck in and enjoy…

NOTE: for recipes that need a longer cooking time like this you will need to top up your coals half way through to make sure they are keeping the meat at the right cooking temperature.

To make this more simple, you will need a Kettle Charcoal Starter. You can light your bag of charcoal in one of these about 10-15 mins before you need the charcoal and then just pour the hot and ready coal onto your BBQ.

Cleaning BBQ Grill - The Easy Way

Let me take you though our own process here at iLoveMyBBQ.com.

At the end of every BBQ season we clean our Kettle Barbecue out, wrap and place the baskets that we use into the shed and then cover up the BBQ for the winter.

Come the spring when we are getting ready for our first BBQ (as we are having one tomorrow), I simply fire it up the day before, bang the grills together to get rid of any debris, and then once hot, unwrap all the cooking baskets and place them on the hot grill.

The temperature that the Barbecue reaches means that all the germs and dirt will largely be burnt off and hey presto you are ready to go.

Our Basset Hound Helping Out

Happy Grilling People…

Why not share your own BBQ cleaning hints and tips comments below…

BBQ Recipe hints and tips

Thanks to everyone who sent in their suggestions:

S Whittington suggested this for a great BBQ Burger Recipe:
When making homemade burgers after you have added all the ingredients before making them into patties mix it all up with lots of tomato Sauce to hold them together,the taste is awesome!

Toniq suggested this for a great BBQ Pork Chops Recipe:
Be adventureous! Don’t forget to experiment! We often do Pork chops cubed with aubergine, courgette, pepper chuks, onions on soaked skewers, we alternate between, honey, mustard with cheese marinade to sweet chilli marinade!!! We accompany with some stuffed chiili pork rice peppers which are finished off on the barbie!

Natalie suggested the following Sweet potato BBQ Recipe idea:
Put some sweet potatoes wrapped in foil in the coals while you are cooking your meat - they go really well with ribs, steak and gammon and only take about 20 to 30 minutes.

Mr Crump suggested the following BBQ Cooking Tip for a great BBQ smell:
If you tie a bunch of herbs such as rosemary, sage, mint, on the outside of your BBQ as it warms up it gives off a lovely aroma.

Joolsy suggested a great Pork BBQ Recipe Tip:
Rub your pork with some garlic infused oil beforehand [ed - short and too the point!]

Bella had this brilliant Pork and Apple Stuffing Kebabs BBQ Recipe
The best way to have pork is to make pork and apple stuffing kebabs, just marinate the pork in 1/2pint of cider with 2tablespoons of honey for at least a hour {over night is better for flavour}make stuffing as per the pkt and leave to cool.
When ready for the bbq slice 4 apples and 4onions both cut into quarters {cut out core} and then roll stuffing in to balls, then arrange on a skewer {if using wooden ones the soak in water a hour before hand to stop it burning}.
Arrange pork apple stuffing and onion on the skewer{you can also add mushrooms or peppers} and then bbq for 15/20 mins turning often.
Theses are yummy yummy

Sarah suggested this nice sounding BBQ Pork Recipe idea:
I love marinating pork overnight in apple juice before bbq-ing - makes it sooo tender!

Ami had this tip for cooking BBQ Ribs
Never ever boil ribs first. Everyone always tells you that and effectively you’re making a broth, taking out all the flavour from the ribs!!
What you really want to do is sort of roast the meat. BBQ is a low heat method of roasting, and by dry roasting will concentrate the great flavors of the meat. Grill them slowly and lowly!

Kelly had this veggie BBQ Recipe idea:
I marinate Quorn with lemon, tandoori paste and yogurt and the BBQ and bbq a roti or Chapati, I do the same for my husband with chicken, it’s really tasty and much healthier than a takeaway.

We have had hundreds and hundreds of tips like these so please keep them coming and we will do another batch of BBQ recipe tips, tricks, recipes and BBQ advice shortly.

What are your thoughts? Why not post a comment below?