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Weber’s Complete Barbecue Book

Friday, May 11th, 2012
Weber complete barbeque book</a>Weber's Complete Barbecue Book - a fab looking book with Step-by-step Advice and Over 150 Delicious Barbecue Recipes
We all love to get the barbecue out on a hot summer's day and enjoy some down-to-earth al fresco dining, but why restrict ourselves to only one season in the year? This comprehensive guide shows you how to cook food the Weber way to get the most from your grill throughout the year, and contains everything the avid barbecue enthusiast needs to know: over 150 triple-tested recipes for meat, poultry, seafood, vegetables and fruit; 1,000 step-by-step photographs to guide you every process; invaluable ideas for rubs, marinades and sauces; expert answers to common questions about barbecuing; and, tips and advice on safety, upkeep, fuel and lighting methods. From simple kebabs to elaborate rotisseries, a grilled cheese salad or a tasty fruit pudding, "Weber's Complete Barbecue Book" is packed with an extensive range of delicious recipes for all-year-round barbecuing.
Weber's Complete Barbecue Book: Step-by-step Advice and Over 150 Delicious Barbecue Recipes

Weber are barbeque experts!
Hint on how to avoid charred food, cooking all sorts of delicious foods on your barbeque, using marinades, sauces and relishes. Will teach you about marinades and rubs too! Covers charcoal and gas barbeques too with hints and tips for both.

Where to put the barbeque

Thursday, April 12th, 2012
If you're building a brick barbeque or just looking at where to put your patio, then don't have it too far from the house. A long trek back to the kitchen for forgotten items will soon get tedious!

Napoleon Everyday Gourmet Plank Grilling Cookbook

Thursday, February 2nd, 2012
Keen Gardener have this great book - Napoleon Everyday Gourmet Plank Grilling Cookbook - for anyone who wants to know more about plank grilling!
Napoleon Everyday Gourmet Plank Grilling Cookbook
Napoleon Everyday Gourmet Plank Grilling Cookbook £31.49
Napoleon Everyday Gourmet Plank Grilling Cookbook by Chef Ted Reader.

OK the rain is my fault!

Friday, August 12th, 2011
I thought we were going to have a gloriously hot summer and spoke too soon! The rain is therefore my fault! If you want to enjoy the outdoors then get a gazebo! It'll keep your party area dry! Don't have the barbeque under it though!
A-Mir 6x3 Green Gazebo by A-Mir Garden Furniture
A-Mir 6x3 Green Gazebo by A-Mir Garden Furniture from Furniture Finders £369.00
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The right weather for barbeques…

Friday, June 10th, 2011
What's the perfect weather for a barbeque? Not too windy and dry and sunny? Or do you need it to be hot before you venture outdoors? If you have a gazebo, covered area or even a big umbrella it's possible to have a barbeque more often as you can shelter from the worst of any weather - although keeping a barbeque lit in a massive downpour might be tricky. The best days and warm, dry and sunny with no wind! Weber's range of barbeques will inspire you to get cooking now! Order from B&Q for low prices.
Weber® Firelighters Barbecue Accessories Pack of 24
Weber® Firelighters Barbecue Accessories Pack of 24 from B & Q £3.50
These parafin lighter cubes are non-toxic and aroma-free, so they won’t spoil the taste of your food, Includes: Firelighters
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2011 will be a fantastic summer!

Tuesday, April 19th, 2011
My weather prediction for this summer is that it's going to be amazing weather wise! I'm hoping we're going to have a long hot summer that'll be perfect for barbeques!

Cookery skills days – learn something new

Sunday, April 3rd, 2011
Amazing ideas for a gift for a friend, or for you! Fantastic way of learning new skills!
Full Day Hands On Cookery Course With Celebrity Chef
Full Day Hands On Cookery Course With Celebrity Chef £195.00
This is a great opportunity for you to learn new cookery skillls from an expert. You could be taught by Valentina Harris who is a bright and passionate authority on Italian food and has written many books on the subject. The other chefs include Frank Pontais, who has appeared on Ready Steady Cook and in regular broadcasts on BBC RadioTiffany Goodall who demonstrated at regional and national events and Martin Blunos who has held two Michelin stars for more than fifteen years. Martin's cooking attracts journalists of leading food publications from all around the globe and he appears frequently on television and radio including Saturday Kitchen. Your day will consist of the following programme: *11 am - Meet and greet with fresh coffee and croissants, Chef will explain days events., health and safety procedure. Also The Smart School aprons will be given out for guests to keep. *11.10 a.m - Chef will demonstrate making fresh breads. *11.30 a.m onwards - Chef will prepare and demonstrate one dish at a time for everyone to follow and taste test. *Course themes include - *BBQ *Easy Entertaining *Cooking for Two *Italian *Chocolate *Desserts *Chef will keep you entertained with stories of their life and times whilst working in the world of food *Fine wines and champagnes will be served throughout the day to compliment each dish. *Fresh local produce will be used for all courses. An interesting 'goodie bag' will be presented to each guest. *4.30pm the day ends If you would like to know which chef will be teaching you, we recommend you enquire at the time of booking, as the chefs may vary occasionally from those mentioned above.
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Will 2011 be a barbeque summer?

Wednesday, February 2nd, 2011
We'd like to hope so! It's far too early to tell yet though.
So what weather is best for a barbeque? Sunny and warm and not too windy! Even overcast days are ok as long as it's warm! In extreme hot weather it can just be too baking hot to be outside in the sun. That's ok if you've got a portable barbeque and a safe shaded area to cook in, but otherwise it's just too hot!
What barbeque aims do you have this year?
Do you fancy having a burger fest? Where you cook lots of different types of burger (Perhaps making it the year you try ostrich burgers?) or a competition to build the tallest burger?

Grillstock 2011 BBQ & Blues

Monday, December 20th, 2010
Grillstock 2011 – BBQ & Blues in Bristol!
- weekend of the 2nd &3rd July 2011!
Lloyds Amphitheatre and Waterfront Square in Bristol
Has lots of exhibitors, displays and of course the contest for the ‘King Of The Grill’ trophy !

Barbeque glossary

Monday, November 29th, 2010
Barbecue Glossary of terms

Barbeque – can be spelt a number of ways, including barbecue, bbq, barbq as well as abbreviated to barby.
A barbeque in the UK is outdoor cooking over gas or charcoal. The word barbeque is used to describe the piece of equipment used for cooking.
A barbeque can be anything from a simple aluminium disposable tray with easy light charcoal in to a complex multi-burner mini kitchen.
There are so many types of barbeque they will be covered in a section on their own.

Barbeque sauce is a ketchup based sauce usually that accompanies barbeque food. It can be any colour from yellow, brown or red and can be flavoured to be sweet, sour or spicy or hot. It can be used as a marinade or for brushing on to food during cooking when it is called a basting sauce.

Basting is the process of brushing on liquid to food on the grill. It can be done to add flavour as well as keep meat moist. It is often used to add sticky sauces to food towards the end of cooking. If a sugary sauce was added at the beginning then it would burn before the meat is cooked.
A basting liquid can be sweet or savoury but should add flavour to the food.

Ceramic charcoal briquettes are found in gas grills and do not burn like charcoal. Similar alternatives are metal plates and lava rocks to allow heat to be stored and radiated rather than a direct flame.

Charcoal briquettes are made from different materials according to the brand. They can be made from compacted coal dust, coconut shell carbon dust, or even just charcoal. They each burn different lengths of time depending on what they are made from. They turn to ash during the cooking process.
If they are impregnated with a lighting fluid they are very easy to light.

Charcoal grill – this is a barbeque that uses charcoal.

Chimney starter is a device that enables you to quickly light a measured amount of charcoal briquettes. It is a chimney shape which enables air flow to get the charcoal light evenly.

Direct grilling is the way most people barbeque in the UK. Food is simply places on the metal grill of the barbeque over hot coals or gas burners.

Drip trays are thin aluminium disposable trays that can be used for cooking fatty foods such as burgers or delicate foods that require gentle handling during cooking. They stop the food sticking to the bars of the grill and stop vast amounts of fat splashing onto hot coals, reducing the flare ups. They also enable you to cook different foods without needing to remove and clean the grill – just use a different tray for each type of food.

Dry smoking – this is not often used in the UK. It is a slower method of cooking barbeque food and requires a hooded grill that can be shut. Food is placed directly on the grill but not directly over the heat. On the three burner grill this means having the food on the middle and having the middle burner off, or on the outside ones and only having the middle burner on. The food is cooked by the build up of smoke and heat. It can take several hours to cook a piece of meat or chicken.

Electric barbeque is not used much in this country despite our inclement weather. Indoor cooking can be done using one of these though.

Firebox is the name given to the bottom part of the grill, which holds the heat or fire. Check this regularly when getting the barbeque out that it has not burnt through.

Flare-ups occur when fat or meat juices drip through onto the burners or coals. The flames and smoke produced are unpleasant. A sprayer full of water can quickly douse any flames that are burning food. By trimming meat or using trays you can avoid them.

Gas barbeque is a barbeque fuelled by gas. Always read the instructions for your particular model grill carefully and ensure you take care with the gas.

Glaze – this is a liquid applied to the outside of food during or at the end of the cooking process to give it a good shine or finish.

Griddle is a flat or ridged piece of solid metal that is heated underneath and used for cooking on. Indoor griddles can be used and a famous lean mean grill is technically a griddle.

Grill is the term used to describe the metal wire grid that you put food on to cook over hot coals.

Grill basket or rack is a device used for holding food such as burgers, fish or kebabs so they can be held and turned easily. They are often hinged and clipped shut. They can be used for cooking vegetables too.

Indirect grilling is when something is cooked away from the main heat either in a pan of drip tray. It is gentle cooking.

Kebabs are sequewers of meat, cheese or vegetables. These can be metal or wooden squewers.

Marinade – a liquid used to soak food in to add flavour before cooking. Often using beer, wine of vinegar to help break down meat fibres and make food more tender.

Rotisserie is a rotatable device that allows a piece of meat or whole chicken to be turned so it can be cooked evenly. They can be manual or automatic.

Side burner is an additional burner away from the grill area of a gas barbeque. It is useful for cooking with a pan for frying onions or warming sauces.

Wind break is a device placed to stop the wind coming across the back of the grill. Prevents embers from flying up at the cook.