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Archive for October, 2010

Masonry Barbeque

Saturday, October 30th, 2010
This Taranto Masonry Barbecue is perfect if you have room for a permanent barbeque in your garden. You build it and it'll sit there all year long looking fantastic and being ready to go anytime you want! It'll last for years and is easy to build.
It's simple to put together and all the instructions you need are included.
Because it has a height adjustable grill it can be used for cooking different tyoes of food. It's a big grill that will cook for everyone at a party, or just use part of the grill to cook for a few. It's a nice looking masonry barbeque that you'll love using and you'll love having your garden turned into a barbeque centre all summer long! It makes for less messing as it's all set up and ready to go each time you want a barbeque and you don't have to store it indoors! .
Masonry Barbecues: Please allow up to 21 days for delivery, product is delivered on a pallet, Health & Safety Regulations apply due to weight, this may be a kerbside delivery, the item must be signed for.
Taranto Masonry Barbecue
Taranto Masonry Barbecue £199.99
This MasonryBBQ from Landmann is a Perfect addition to any medium to large garden For outdoor entertaining. A Perfect Example of an outdoor, sturdy, yet stylish barbeque 98x78x55cm Delivered in component form, Building to be completed by customer, instructions supplied Delivered direct to customer on a pallet top nearest point as per H&S guidelines Only to be used with charcoal/briquettes, Total weight 151kilos

Barbeque Planks

Thursday, October 28th, 2010
Firebox has these barbeque planks available. They're in four different woods which gives a different flavour.
Oak gives a heavier smoke flavour. Ideal for red meat and game, this is probably the best wood for steak.
Cedar is the traditional wood for fish and imparts a sweet, spicy flavour but is also fantastic for fruit.
Beech gives a subtle sweet flavour, great for poultry, pork, lamb and veg.
Cherry offers a subtle mild, fruity flavour and is excellent for poultry, fish, fruit and veg.
How to use your barbeque plank?
It takes a little preparation. Soak the plank for at least an hour in liquid, preferably more. The more you soak the longer the plank will last. This can be just water or you can flavour it with beer or wine, or add herbs to the water. Use garlic if you like - if it's minced up finely it'll impart more flavour to the wood.
You can put the plank in a large plastic bag to soak it. This is probably easiest unless you have a baking tin it'll fit in and you can use this.
Put the plank on the barbeque and put the food on top. Or stack the food on and put the whole thing on the barbeque. Close the lid of the barbeque.
When the food is cooked through remove from the barbque. You can use the plank as the serving dish if you like or put the food onto a plate. Resoak the plank before using again.
You should get about up to 15 uses from a plank - this depends on how long you have been soaking the plank for and how fierce your barbeque is. You might want to raise the grill a bit but ensure you can still shut the lid.
After using the plank - scrub gently and leave to dry. Do not use harsh cleaning materials on it, just a squeeze of normal washing up liquid should do the trick.
When the plank is all used up you can just pop it in with the coals to burn up!

BBQ Planks (Oak)
BBQ Planks (Oak) £9.99
Already popular amongst steak-loving barbecue fans across the Americas, these wooden cooking planks impart incredible flavour to meat, fish, veg and even fruit. Simply pop one on the barbie, shove on your meat and veg (ouch!) and prepare for a smoky taste sensation.
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Wine with your dinner

Tuesday, October 26th, 2010
Why not enjoy a delicious glass of wine with your dinner? Wolf Blass is great wine and will go well with your indoor cooked steaks or your outdoor barbequed food!
Wolf Blass Yellow Label Rose Wolf Blass Yellow Label Rose £8.99
Vibrant pink in the glass. The nose is enticing with lifted aromas of fresh, red berry fruits. These sweet, red berry aromas follow onto the palate where they are balanced by refreshing acidity, forming a long, juicy finish.
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Firebox Barbeque Gifts

Monday, October 25th, 2010
Firebox has these excellent gift ideas for people who love their barbeques!
Is it ironic that firebox has so much barbeque stuff? If the name firebox means anything it might mean a box with fire in it, which is basically what a barbeque is!
These fun gift ideas are perfect for giving to anyone who loves a good flamey burger!
Barbegrill £34.99
Most portable camping grills have two settings: hot and stupidly hot. Thankfully this neat BBQ is so supremely controllable it can even toast bread. Simply pop in a mini butane cylinder, adjust the heat and you're away. Incinerated bangers? No thanks.
Very handy and a single mini cylinder lasts up to 4 hours on simmer or 90 minutes on high which should be enough time for cooking a whole feast for your family!
Neat and easy to carry.
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Wolf Blass Wine perfect for drinking with red meat

Sunday, October 24th, 2010
Great wines to eat with red meat dishes. Perfect for sipping with a roast dinner or a barbeque!
Wolf Blass Black Label Shiraz Cabernet Sauvignon Malbec 2002 Wolf Blass Black Label Shiraz Cabernet Sauvignon Malbec 2002 £44.99
Deep purple in colour.Intense lifted blackcurrant fruit, layered with underlying notes of coffee, dark chocolate and hints of mint and eucalypt. Rich and full with spicy bramble fruit and plums, integrated with smoky oak. The wine shows exceptional complexity and balance, full, rich and opulent yet fine and elegant, with persistence of flavour and supple, velvety tannins.
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Yummy meat from Donald Russell

Saturday, October 23rd, 2010
Really good quality meat like you'd get from a proper butcher! Perfect for the barbeque or cooking indoors!
Free Delivery on all orders of £80 or more
NEW: Lower Standard Delivery Costs - just £5 for orders under £80 anywhere UK mainland, Tuesday - Saturday inclusive.
Plus a no quibble money back guarantee on all their products if you’ve ever tasted better.
Donald Russell BBQ Mini Selection Donald Russell BBQ Mini Selection £56.00
Our mini-steaks cook in a flash, but stay tender and juicy - even on the bbq.Beef Mini-Steaks, 1 x pack of 4 (min pack wt. 200g)Lamb Mini-Steaks, 1 x pack of 4 (min pack wt. 140g) Pork Mini-Steaks, 1 x pack of 4 (min pack wt. 200g) Mini Gourmet Steak Burgers, 1 x pack of 12 (min pack wt. 540g) Mini Lamb Burgers, 1 x pack of 12 (min pack wt. 540g) Premium Pork Sausages, 1 x pack of 6 (ave pack wt. 420g)
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More great drink offers

Friday, October 22nd, 2010
Too cold to barbeque so we're going to continue out theme of "Wolf" from yesterday! Here's a selection of drinks that you might enjoy whilst contemplating your next foray into the great outdoors for a barbeque! The first is a latvian liqueur that uses caraway and aniseed to give it a unique flavour and taste. You'll enjoy sipping this delicious drink in front of a roaring open fire! It's used in several cocktails including the Foxhound one (Presumably because aniseed is used in drag hunts maybe!)
* 1 1/2 oz. Brandy
* 2 teaspoons Cranberry juice
* 1 teaspoon Kummel
* 1 teaspoon Lemon juice
Mix with ice, shake and serve after straining (You strain so the ice doesn't dilute the drink... but it should be nice and cold after being shook up with the ice!)
Kummel is known to be good with vodka too!
Again with the wolf theme - the Silver Bullet cocktail contains Kummel
* 1 oz. Kummel
* 1 oz. Gin
* 1 tbs. Lemon juice
Again shake with ice and strain to serve.
Enjoy this or a nice glass of Wolf Blass wine - Wolf Blass wine is from Australia and is a really good choice of wine if you're starting out drinking wine!
The Red Label range are wines of reliable and approachable character offering ‘a drink for all occasions’.
WOLFSCHMIDT - Kummel 50cl Bottle WOLFSCHMIDT - Kummel 50cl Bottle £17.89
Originally created in Riga, Latvia in 1847, Wolfschmidt Kummel is the brand leader in this small but growing sector. It is a classic liqueur made to an old Danish recipe with caraway and aniseed flavours combining to give a distinctive taste. It is an ideal aperitif or after dinner liqueur as well as a cocktail ingredient.
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Roast rib

Thursday, October 21st, 2010
You could cook this stunning piece of meat in your barbeque by cooking with the lid down. It'll be an amazing piece to have at a party - or cook it indoors for an amazing Sunday lunch. Perhaps one of the biggest cuts of meat any of us will ever cook and bound to be really delicious!
Serve with enormous fluffy yorkshires (3 eggs, 300ml full fat milk, 150g plain flour - whisk well until a smooth cream and pour into smoking hot tins and cook on a hot oven until brown and well risen)
Enjoy however you cook it!

Donald Russell Large 5-Bone Rib Donald Russell Large 5-Bone Rib £89.00
Bound to impress when you go for this superb tasting, carve-at-the-table roast beef. Ours is exceptionally well butchered, with more meat than you'll find on most rib joints. Easy to roast whole, or cut thick, large steaks by slicing between the bones.Large 5-Bone Rib, 1 x pack (min pack wt. 5.5kg)

Great wines to enjoy with barbequed meat

Wednesday, October 20th, 2010
What about some wonderful Wolf Blass wines to go with that barbeque or Sunday dinner? OK it's way too frosty today to think about having a barbeque but you could enjoy some roasted meat indoors with a glass or two of wine this weekend!
Wolf Blass Yellow Label Shiraz Wolf Blass Yellow Label Shiraz £8.99
This South Australian Shiraz is vivid dark red with a bouquet of pepper and spice supported by subtle sweet oak. This delicious and easy drinking wine showcases the Wolf Blass winemaking teams ongoing commitment to premium winemaking, the Yellow Label range offers premium, single varietal wines from South Australia epitomising quality, character and consistency.
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Ribs – best barbequed

Tuesday, October 19th, 2010
Barbeque ribs are a real treat. There's lots of different recipes out there and some include slow smoking them on top of your barbeque - others need the ribs to be boiled and then marinated and barbequed as trhe finish! Whatever you do you should make sure you've got all the accessories you need to ensure that they are mouthwateringly delicious.
Make the sauce whilst the ribs are cooking in the oven. When they are cooked through (Perhaps half an hour) you brush on half the sauce and then either return to the oven or put them on the barbeque. I think ribs are best cooked in foil to steam them first if you're going to barbeque them - it stops the meat drying out too much from two lots of cooking.
Serve with the remainder of the sauce to be spooned on or eaten with other bbq food!
For enough ribs for about six...
* 1.8 kg pork spare ribs (in a sheet or cut up depending on how canibalistic you like to be)
* 2 tbsp olive oil
* 2 onions, peeled and chopped finely.
* several cloves of garlic, crushed (At least 2, no more than... heck! No limit! but 4 is a good number)
* red chilli, finely chopped (1 or 2 depending on how hot you like things - use mild chili for the flavour if you don't want them hot)
* 2 tsp fennel seeds, crushed in a grinder.
* 115 g dark brown sugar. (You can use light brown if you have it but it's not quite the same taste)
* 100 ml dark soy sauce (A good quality one!)
* 600 ml tomato ketchup (Or a tube of tomato puree, or two of those little tins)
* black pepper - just a quick grind.

For the sauce: Fry the onion in the oil, add everything else and stir until it comes to the boil and then simmer for about 5-10 minutes. There are lots of recipes for barbeque sauce and they all generally include tomato of some sort, soy sauce, sugar, and some have vinegar in ... experiment until you find one you like!
My best barbeque hint for ribs is to get some brand new flannels and soak them in water, wring out, fold up and then nuke for 15 seconds at a time until they're hot but not on fire! These are perfect for wiping up your hands and face! Always get fresh ones or reserve these for food use only. Finger bowls of hot water with lemon in are useful but you'll need kitchen paper towels too.

DOMAINES OTT - Chateau Romassan, Bandol Rouge 2003 75cl Bottle DOMAINES OTT - Chateau Romassan, Bandol Rouge 2003 75cl Bottle £32.85
Chateau Romassan is located in the Bandol appellation where the land is comprised of limestone, sandstone and marl of the late Cretaceous marine period. These poor soils are offset by the large amount of stone in the soils throughout this appellation. The Bandol appellation is known for its terraced landscapes built from the hard stone with vines, which are planted into vast terraces with varying exposures. Cultivation methods are traditional and the soil is mechanically tilled and young shoots are trained with the greatest care to the plant. This bright ruby coloured wine is primarily mourvédre, which gives the wine a spicy character, which is complimented by a generous bouquet of blackcurrant and morello cherry. The wine is rich with tannins yet highly balanced making it an excellent choice for pairing with beef ribs, spicy dishes and cheese. It is best served at 59-64 degrees Fahrenheit. The grapes used in making this red wine come from vines no less than 15 years of age: mourvedre, a local variety which gives the wine its round, robust quality. This is also the dominant varietal in this wine (as required by the appellation), Cinsault for its fresh, silky elegance, Grenache to round off the wine and give it body, strength and bouquet, Syrah in small quantities to give verve to the wine and slight hints of liquorice. The grapes are all hand picked and go through a stringent selective grape sorting. Fermentation takes place in thermo-regulated vats followed by ageing in oak casks for 18 - 20 months. Appellation: Bandol.
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