Posts Tagged ‘BBQ’

On your marks, get set…grill!

From the 31st May to 6th June, it’s National Barbeque Week, so what better excuse to get grilling (weather permitting!).

To celebrate, we’re giving away our new mini bbq box – free* with any order!

To get your free box…
1. Order before 13th June
2. Enter code NATBBQ

*Terms and Conditions:

Offer can only be redeemed once per address or account holder. Valid until 13th June 2010. Not valid in conjunction with any other offer except price discounts. No cash alternative. We reserve the right to refuse or restrict orders.

This year we have lots of new exciting flavours to explore with our expert butcher Moen and Sons:

- beef burgers made with quality Scottish steak
- award winning hand-made sausages
- Moroccan spiced lamb koftas
- delicious porchetta steaks

There’s much more in our special BBQ shop.

Recipe: BBQ Spatchcock Chicken

1.2kg Spatchock Chicken
Water or Beer to baste
2 Lemons to serve

For the Marinade:
4 tbsp Olive Oil
2 tsp Paprika
2 Garlic Cloves
Juice and zest of a Lemon
Salt and Pepper
OR instead try Busha Browne’s Jerk Sauce

If you are making your own marinade, mix together 3 tbsp oil, crushed garlic cloves, the zest and juice of a lemon and the paprika. Add some salt and pepper and brush over the skin of the chicken.

If using one of our ready made marinades, follow the pack instructions.

Leave to marinade in the fridge for 40 minutes.

Once your barbeque is nice and hot, cook the chicken on each side for 5 minutes in the middle of the barbeque. Then move to the side for a gentler heat and continue cooking. Turn regularly and baste in between with some water or beer.

To check if it’s cooked, pierce the fattest section (between the thighs and breast bone). The liquid should run clear and the flesh should be white.

Now take it off the heat, cover in foil and leave to rest for 15 minutes. Serve in portions with a drizzle of lemon juice, salt and pepper.