Seabass BBQ recipe

What a lovely evening…

Despite it only being April it has been really really warm. So warm in fact that we decided to fire up the BBQ. On the way home from the office we dove into the supermarket of choice and grabbed some Seabass and some Trout, a load of citrus fruits, salad ingredients and the all important Biere D’Or (case of 42 bottles)!

Got in, fired up the Barbecue and went off to prep the Seabass.

For the recipe I just cut up a load of slices of lime, lemon and oranges and packed them inside the filleted Seabass.

I then popped them into the BBQ Fish baskets and bunge them into the kettle BBQ.

Shut the lid and gave them about 10-12 mins each side and hey presto done!

Cairo made a nice Pine Nut salad, we cracked open the Sauvignon Blanc and gotted merrily toasted whilst sitting on the decking.

If the weather holds up we will have Game 3 of Season 9 tomorrow, complete with trout!

Woooo.

Popularity: 31% [?]

BBQ

The dark mornings and even darker nights can lead to doom and gloom as very few barbecues can take place.

At ILoveMyBBQ.com we see it as a great time to do a bit research into new Barbecue recipes and rubs along with trying to develop more BBQ Smoking Woodchip flavours.

Fear not, the BBQ season is now nearly upon us and we will have even more recipes for you to test and try.

Popularity: 30% [?]

The annual New Year’s Eve BBQ successfully took place and once again the weather was kind.

This year we got some Sirloin Steaks and decided to marinade them in a Bourguignon Recipe slightly adapted for the BBQ.

Here is the recipe:

A few torn Bay Leaves

1 Tablespoon of Sage (fresh or out of the jar)

1 Tablespoon of pepper

1 Tablespoon of Tarragon (fresh or out of the jar)

500g of Shallots cut in half

300ml of Port

9 Cloves of chopped (and peeled of course) Garlic

75cl of red wine (cheap will do – no one notices)

Pop the bay leaves, red wine and port in a pan and bring to the boil. Once it has been bubbling away for a while and shrunk by about half in volume let the mixture cool and then add the rest of the ingredients.

Pop the steaks into a watertight bag and then once the gubbins in the pan has cooled, pour it into the bag with the steaks.

Tie the top of the bag so nothing can escape, give it all a shake and leave it to marinade overnight if possible.

Just before you are ready to pop this delicious recipe onto the sizzling grill, not forgetting to put your red wine flavoured smoking BBQ woodchips onto the coals earlier on, drain off the liquid, dab dry the steaks with a bit of kitchen roll and hey presto you are ready.

New Year’s Eve is always a really nice BBQ with friends aplenty and these steaks went down a treat.

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We tried a new Barbecue drink at our last grilling session. Sounds really simple but tasted flipping great. Fizzy white wine with strawberry juice and strawberries.

The one down side is how we found the new drink. As I remember it a small food fight developed into strawberries being lobbed about and one ended up in Granny BS’s fizzy wine. Her being a fine wine aficionado she could not put such a tainted drink upon her delicate pallet and it was duly despatched to me to be hovered up.

I tried to fish the strawberry out but only succeeded in squeezing the juice into the wine and plopping he fruit back in the glass. I gave up and took a sip… it was really nice.

I passed it round the Barbecue attendees and everyone agreed it was the way forward. Two seconds later we all had one. Sitting there drinking fizzy strawberry wine whilst the red wine smoking BBQ woodchips gently wafted under my nose was BBQ Heaven and another reason why I Love My BBQ!

This has now developed into a regular BBQ drink. Here is how we did it again, squeeze some fresh strawberries into some fizzy wine and then plop the strawberry into the glass. Next step, drink and repeat the process until you cannot walk properly.

Popularity: 13% [?]

BBQ Drinks

One of the best parts of our Barbecue Wizardry is the drinking! BBQ’s present the perfect opportunity to test beers, wines and other alcoholic beverages that you would normally steer clear of. Ok, so maybe not Baileys, never any cause for that stuff.

Over the years we have tried pretty much every drink you can think of. Long before Magners came along we were pouring cider over ice and plopping bits of this and that into white wine to add to the flavour.

Probably the most consistently good drink has to be Pimms and Lemonade. We usually get through a good few jugs of this with most summer barbecues and it is a wonderful summer drink.

We usually mix ours one quarter Pimms to three quarters Lemonade. We add a bucket load of ice and them some mint, strawberries, slices of orange, lemon and apple. I think traditionally you are supposed to add mint, cucumber, tomato and that is it, we like the mix of other fruits though.

Give it a whirl, well worth a blast.

Popularity: 11% [?]

All I can say is that I said from the start that it sounded a bad idea. Any BBQ that removes the need for tossing slabs of meat onto a sizzling hot grill is a Barbecue that should be eyed with suspicion.

Granny BS was hosting this BBQ and she requested chauffeuring to the local supermarket for Barbecue supplies. As well all know, the evil supermarkets pop the highly marked up items at eye level to draw the attention of the gullible.

In steps Granny BS, spots some Foil BBQ Fish Bags, decided they are good idea and toddles off to find a shoal of fish to stuff in the bags.

Upon her return to BBQ HQ she plonks the bags down, unloads the fish (trout fillets) and instructs me to prepare them for the grill.

The only prep they needed was to be stuffed in the bag with some citrus fruits, hardly the most taxing BBQ recipe.

The theory was that the bags steam the trout and during the cooking process the flavours from the citrus fruits makes the fish taste even better.

The bags were so flipping big that they took up the entire BBQ meaning there was not even enough room for a cheeky little banger so the trout had better be good.

The end result was a soggy fish mush that I did not even try to eat and the only person who thought it tasted nice was Cairo and Granny BS, although we suspect Granny BS only said that because she had to.

What we learnt is that Fish in foil bags does not work as a BBQ Recipe!

Popularity: 12% [?]

Over the years I have become the accidental master of how to butterfly various poor unsuspecting slabs of meat needed for Barbecue recipes. From prawns and fish through to lamb, beef and chicken, I have successfully taught myself the best way to butterfly them all.

The most common, and in my mind the best, meat that is cut into a butterfly is chicken.

For those who have never heard the term “butterfly” in relation to meat or BBQ recipes, it is when you slice the meat in half but still leave it joined in the centre so that when you fold it out and lay the meat flat it looks like a, you guessed it, Butterfly.

The reason people butterfly the various cuts of meat is because it makes the cooking process easier and ensures no one gets the dreaded BBQ bug. It also helps with the marinade process and make sure your marinade recipe works its way through the entire piece of meat.

When you first try to butterfly a piece of meat it can be a little tricky and even a bit daunting so I thought it would be handy to give you a step by step guide, supported with a little video.

The first thing to do is to find the sharpest knife you can. If you have a sharpener, use it on your chosen knife before you start.

Step one, lay your chicken breast down on the chopping board, if you are right handed, place the chicken breast so the straighter edge of the chicken breast is furthest away from the knife in your right hand.

Step two, place your left hand flat on the top of the chicken breast and hold it firmly.

Step three, take the knife and slice diagonally from the right to the left, pulling down as you go. Don’t worry if you don’t make it right to the left hand edge of the breast, just try and get half way through at least.

Step four, if you have not made it to the left hand side, open the flap of meat you have created and then use the knife to continue slicing, ideally in one fluid movement, until you can fold the meat out into two halves (remembering not to slice it entirely into two pieces) and it looks like a butterfly.

Hey presto you are done and you can now pop the chicken breast, or any other form of meat for that matter, into the marinade recipe you have created.

Below is a video that hopefully shows you how it should work.

How to Butterfly a Chicken Breast

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Cairo’s Birthday and the BBQ season started with something simple, i.e. chicken, sausages from Farmhouse Deli then a few cheeky fish kebabs made by my own fair hand.

I have to be honest and say that I think the kebabs could have done with a BBQ marinade recipe of some form, or maybe just a coating to give them a bit more flavour. I did think about quickly making a white wine barbecue recipe marinade but by that time the sausages were on the BBQ and they needed my attention. Duty calls and all that.

Popularity: 11% [?]