Most commonly this acronym stands for barbecue, but move over chaps – Britain’s Barbecue Queens are taking over the tongs. In a recent survey we found out who is most likely to fire up the barbecue and what you’ll be cooking.
Over a quarter of the women surveyed are flexing their culinary muscles over an open flame and cooking up popular delights such as Moroccan lamb cutlets, jerk chicken and garlic tiger prawns as well as more traditional fare such as ribs, burgers, sausages and corn on the cob.
There’s very little you can’t cook on a barbecue and many different ways of enhancing the flavour, either with wood chips or smokers, so it’s becoming more common to take the indoors out and create delicious, gourmet dinner party food on the barbecue (six percent of you have even cooked octopus on the coals!).
To tackle a multi-course al fresco feast the tools must be up to the job – the MasterCook Classic features four central burners, which can be controlled individually, to cook your main course to perfection, a side burner for vegetarian cookery to prevent it mixing with meat or for tasty toppers such as chorizo, halloumi or pulled pork, and a regulator and grill cover to add precision. There are also shelves at either side and a warming rack to give you plenty of vital space to assemble your dishes and a handle which is ideal for hanging utensils off of (such as these multi-functional tongs from Kuhn Rikon).
If you’re looking to completely transform your garden, seat family and friends around this stylish table under the shade of the crank parasol which can be adorned with these battery-operated globe lights from Bethlehem Lights.
Once the party’s over take the hassle out of cleaning up with this grill and BBQ cleaner and this Helios summerhouse will keep your furniture protected from the weather as well as providing excellent shelter, so a slight downpour doesn’t mean the BBQ has to end.
Why not check out our Garden department for even more furniture, decorations and features for your outdoor space.
If this hasn’t inspired you to fire up the barbecue then hopefully these mouth-watering recipes from QVC’s cooking expert Simon Brown will…
Butterflied Leg of Lamb with Moroccan Rub
Ras el Hanout is a North African spice blend which imparts a warm, aromatic flavour. In Arabic the name means ‘head of the shop’ since it combines some of the finest spices from the spice merchant, including cardamom, cloves, coriander, cumin, paprika, mace, nutmeg, turmeric and sometimes even rose petals. It can be used as a rub for grilled meat and fish, added to tagines and stews, or mixed into marinades like this barbecue lamb recipe.
2.5 kg/5lb 8oz leg of lamb, butterflied
To make the marinade:
4 tbsp olive oil
1 tbsp chopped thyme leaves
3 cloves garlic, crushed
Grated zest and juice of 1 lemon
1 tbsp Ras el Hanout
1 tsp salt
Fresh ground black pepper
- Open the lamb out on a flat surface and use a knife to slice into the thickest part of the meat so that it opens out to give an even thickness right across the joint. This will help it all to cook at the same rate. Now mix together the marinade ingredients in a bowl. Place the butterflied lamb in a large, shallow dish and rub the marinade all over the lamb using your hands. Cover the dish with cling film and refrigerate for at least 2 hours
- Pre-heat the barbecue then place the lamb onto the rack and cook for about 5 minutes/side until nicely browned then turn the lamb and cook for a further 5 minutes
- Now reduce the heat or move coals over to one side of the barbecue and place the lamb over the empty side. Close the barbecue lid and continue to cook for 30-40 minutes for medium rare/pink, 50-60 minutes for well done, turning once. Barbecues vary so check that the meat is cooked through. Transfer the lamb to a chopping board or warm plate, cover tightly with foil and allow to rest for 15 minutes. Serve the lamb cut into thick slices
Stuffed Chicken Breasts with Chorizo
Chorizo spices up chicken breasts for a new twist on a barbecue staple.
1 tbsp olive oil
3 shallots, peeled and finely chopped
175g/6oz chorizo, roughly chopped
1 tbsp chopped fresh parsley
2 tbsp fresh breadcrumbs
1 tbsp of lemon juice
Salt and freshly ground black pepper
4 x large chicken breasts, skins removed
8 rashers smoked streaky bacon
8-12 cocktail sticks, soaked in water so they don’t char so fast on the barbecue
- Heat the olive oil in a frying pan over a medium heat then add the shallots and chorizo. Fry gently until the oil runs from the chorizo and it begins to colour at the edges. Transfer the onion and chorizo into a bowl, add the parsley, breadcrumbs, lemon juice and some seasoning and mix together thoroughly
- Use a sharp knife to cut a pocket in each chicken breast then fill with a quarter of the chorizo stuffing mixture. Wrap two bacon rashers around each chicken breast so that the pocket is well sealed then secure with the cocktail sticks
- Pre-heat the barbecue then cook the chicken breasts for 10-12 minutes/side or until the chicken is cooked through and no pink meat is visible
Transfer to a warm serving plate, cover with foil and allow to rest for 10 minutes before serving.
Sticky Pork Ribs
A rack of pork ribs is a barbecue classic, but they need pre-cooking first otherwise they’ll just be tough, chewy bits of leather! By marinating and then oven-roasting them first, they have time to tenderise before a final flash on the barbecue to caramelise them to sticky perfection.
2 racks of pork loin ribs (about 1 kg/2lb 4oz)
To make the marinade
1 tbsp Worcestershire sauce
2 tbsp cider vinegar
2 tbsp tomato ketchup
1 tbsp English mustard
1 and a half tsp smoked paprika
2 and a half tbsp dark muscovado sugar
- Use a knife to peel the membrane away from the curved side of the ribs to help the marinade to soak into the meat.
- Now mix together the remaining ingredients in a bowl to make the marinade. Place the ribs in a shallow roasting tin and spoon half the marinade onto the ribs, rubbing it all over them with your hands. Cover the dish with cling film, place in the fridge and leave to marinate for 3-4 hours, turning the ribs a couple of times so that they are well coated with the marinade
- Pre-heat the oven to 150˚C/Gas mark 2. Remove the cling film and replace with a sheet of foil, tucking the edges firmly under the rim of the pan. Cook in the oven for 2-2 and a half hours until the ribs are tender. Carefully peel back the foil a couple of times during cooking to baste the ribs with the marinade
- Remove the foil completely for the last 15 minutes of cooking. Allow the ribs to cool then cover and refrigerate if you don’t want to barbecue them immediately
- When you’re ready to finish cooking the ribs, brush them with the remaining marinade and cook on a pre-heated barbecue until they caramelise and just begin to char then serve immediately
Have any great recipes you’d love to share or any BBQ success stories? We’d love to hear them in the comments below.