Barbecue all year round with Napoleon Grills

Barbecue all year round with Napoleon Grills

Everyone loves a good barbecue in the summer, great food, family and friends plus the sunny weather makes it the perfect time to get your grill on and impress. But barbecuing doesn’t have to be left for those brighter months and special occasions – use your grill throughout the year with some top tips from Napoleon Grills national sales manager, Martin Sobey.

Too many cooks in the kitchen

“If the kitchen is the social hub of your household, you might not want to cook indoors whilst you’re entertaining. Bring the party with you and grill outdoors for a fantastic meal that keeps the smells out of your home too.

Cold weather? No problem!

“Summer never seems long enough and with the unpredictable British weather, who knows when you’ll next get a chance to have that barbecue? Grilling outdoors is possible all year round, even if the weather is cold and snowy. Napoleon barbecues are built with high quality 304 stainless steel, meaning that not only will your grill last for years, but it can withstand both high heat and extreme cold.

“It’s important in colder weather not to open your grill too often whilst cooking and to keep a timer close so you can pop inside if the temperature drops. Foods that cook faster, like burgers and chicken breasts, will minimise the time spent outside but are still great meal options, and what better way to add flavour than roasting on the barbecue?

Every day is an occasion

“Birthdays, Father’s Day, even Christmas, there’s always an occasion for you to show off your culinary skills, but does the barbecue always have to be limited to special events? Why not expand your kitchen and try making your family meals on the grill?

“Barbecue food doesn’t have to stop at burgers and hot dogs, you can create many tasty and adventurous dinner options using your grill. Genevieve Taylor, Napoleon’s food ambassador, provides plenty of inspiration and ideas, from traditional barbecue dishes like Spatchcock Piri Piri chicken to wonderful desserts such as sweet pizza’s.”

For product information or to discover an abundance of delicious recipes, visit www.napoleongrills.co.uk

The Men and Women behind UK BBQ – Adam Johnson Head Development Chef for Raymond Blanc

1. What got you into BBQ’ing?
Sheer love of food and cooking for your friends and family. Plus you cant beat the smell of smoke and cooking juices over hot coals…..especially with a bottle of home brew :0)

2. How many BBQ’s do you have at home?
One weber kettle, weber smokey mountain (small one) and a £10 bucket bbq from the supermarket

3. Favourite piece of BBQ equipment.
Chimney starter

4. Worst BBQ disaster?
Cooking my first beef brisket…….I didnt order USDA standard and it ended up like a piece of beef jerky

5. A dish you’ve never cooked but would love to try?
Whole Ox roasted on a Wagon wheel spit

6. Best BBQ food you ever ate?
Burnt Ends by Dave Pynt in Singapore

7. Person you would most like to cook with?
Lennox Hastie, Firedoor, Surrey hills NSW, Australia.
We worked together at Le Manoir when I first started and he has gone on to have one of the best restaurants in the world cooking on only wood fire.

8. Favourite song to cook too?
Anything cheesy

9. Best toppings for a BBQ burger?
Homemade chilli sauce, fresh pickled onions…..as well as all the usual suspects.

10. What’s your favourite non-BBQ food guilty pleasure?
Bought Chicken and Mayonnaise sandwiches

Link to cook school  https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/cookery-school

The Men and Women behind UK BBQ – Jackie Weight

Jackie Weight was the first and to date only non-American to win the coveted overall Grand Champion Title at the Jack Daniels Invitational BBQ Competition (2004) in Lynchburg, Tennessee

1. What got you into BBQ’ng?
I’ve had a love of cooking since childhood, so cooking outdoors was a natural progression, that and a fascination for fire!

2. How many BBQ’s do you have at home and what is your favourite method of cooking?
Err, I may have to plead the 5th on that one .. don’t tell anyone but I have around 17 at last count. I can’t narrow down my favourite way of cooking, but I love the indirect low and slow cook that my GMG Pellet Grills give me as well as cooking indirect and searing on my Kamado, it really depends on what I’m cooking.

3. What is your favourite piece of BBQ equipment? This can be a BBQ or an accessory and we want to know why.
Probably my Cold Smoker (which I use with my ProQ CSG), partly because my other half Dave made it for me, complete with Perspex door so that I can see what’s going in inside, but mainly because without it, there would be no bacon!!

4. What was the best BBQ food you have ever eaten?
That’s easy! The best BBQ Food I’ve eaten is with friends at BBQ Competitions mainly in America … the relaxed evening cookout before everything goes mental.

5. Tell us about your worst BBQ disaster?
Almost setting fire to a 12th century Tythe Barn during a catering event years ago! I left my cooker in the ‘capable hands’ of my late husband only to come back and find that he had let things get a little too Hot!

6. Name a dish you have never cooked but would love to try?
I’m not sure there is one! If I really want to try something I’ll always try cooking it.

7. Who is the person you would most like to cook with?
I usually cook alone, but I’d like to cook with like minded people who share my passion for BBQ and like to have some fun.

8. What is your favourite song to cook to?
Anything from Queen is a good start for me as it drowns out my singing!

9. Best toppings for a BBQ burger?
Slow cooked caramelised red onion and decent ‘melty’ cheese

10. What’s your favourite non-BBQ food guilty pleasure?
I absolutely love to bake, so anything that involves cake!

For more information visit http://jackieweight.com/

The Men and Women behind UK BBQ – Richard Holden BBQ

Richard Holden BBQ is on a mission to bring brilliant barbecuing skills to more people across the UK. He travels  the country leading live product demonstrations, hosting bespoke hands-on masterclasses and catering for private events, with the aim of educating and inspiring others to get creative with food and give barbecuing a go themselves.

1. What got you into BBQ’ing?
I had my eyes opened to home barbecue when I first had roasted meats and vegetables cooked outside. It was around 2004, I’d just moved to Canada and with the stonking hot summers they get out there my sister was buying all the barbecue cookbooks she could get her hands on and fast became a BBQ Ninja!!
I started to take barbecuing seriously in 2012 when I took a job working for Weber as an in-house chef. I began travelling the UK and Ireland with their amazing Land Rover and Airstream exhibition unit hosting mini masterclasses at retailer locations and big food shows such as CarFest, Grillstock and Jamie Oliver’s BigFeastival. I loved how people gather around the barbecue and along with creating great food together the barbecue inspires newly treasured memories and life moments!

2. How many BBQ’s do you have at home and what is your favourite method of cooking?
HAHA At last count I had 15 barbecues of various descriptions. These are working grills and go on the road with me to the events I host. There are charcoal, gas and pellet barbecues as well as dedicated smokers and portable styles in there too.
My favourite method for cooking has to be roasting as it opens up the endless possibilities of what you can cook on your barbecue. Roasting also allows the barbecue to take the strain while you have time on your hands to do other things be it things around the house or actually catching-up with the people you invite to your home.

3. What is your favourite piece of BBQ equipment? This can be a BBQ or an accessory and we want to know why.
In the same way as The Complete Work of Shakespeare and A Religious Book are automatically given in Desert Island Discs I’m going to assume we already have a chimney starter, a good toolset, IO Shen knives and a Thermapen!!
This being the case I would have to say my cast iron Dutch oven is something I could not be without. One of the best things about cooking on a barbecue is that for grilling and roasting you don’t really need anything to put the food on like you would in the kitchen as food goes straight on the cooking grate. This is fantastic when it comes to washing up, but there are times in the year where I want to be able to cook something outside the norm. Chilli con carne on bonfire night or moules mariniere with crusty bread and a glass of white on a warm summer evening are just 2 dishes that instantly spring to mind. The Dutch oven is in my Top 10 pieces of barbecue kit for sure!

4. What was the best BBQ food you have ever eaten?
I’ve been lucky enough to judge twice at the Jack Daniel’s International BBQ Championships so it goes without saying I’ve eaten some of the best barbecue food in the world.
The other worthy mention though has to be the first time I ever ate low ‘n’ slow brisket! It was July 1997, I was visiting Canada with my parents for the first time and we were at the Calgary Stampede (google it!). As we walked around the park grounds I caught the very distinctive aroma I’d later come to know as hickory wood smoke. This was a taste revalation and if I ever think of hickory smoked brisket now I’m straight back at the Stampede that summer; Fantastic!

5. Tell us about your worst BBQ disaster?
Easy! Grillstock Bristol 2014. I was heading up the weekends 30-minute demos in the Weber marquee and someone asked me a thought provoking question that got me off topic! My school reports always said “easily distracted” so I went in feet first and forgot what I was supposed to be doing. What I was actually cooking was a Tarte Tatin, which had had the puff pastry lid put on and was on the barbecue to bake off. Mid conversation someone asked if the barbecue behind me was supposed to be smoking. I said it wasn’t possible as I was just “baking” but true enough when I turned around I saw heavy black smoke coming from the grill. I’d baked it too far long and not only had the pastry “over-baked” but the caramel in the bottom of the dish had burnt to smithereens.
I don’t believe in hiding your mistakes as they can show that if you take your eye off the ball, as had happened in this case, anyone can burn something! I wanted to post a picture of the charred remains but was told by someone higher than me that the photo should go nowhere near the internet, which means you now have an exclusive!! 😉

6. Name a dish you have never cooked but would love to try?
I’m dying to get my own house to be able to have space for an Asado and cook a butterflied lamb or side of beef on it! I’ve seen it done at events like Meatopia and spoken with people about it but haven’t had the opportunity or space to do it for myself yet.

7. Who is the person you would most like to cook with?
Australian cook and food write Donna Hay. There have been so many influences for me from Australia in the last year and Donna is just one of the people I’ve discovered along the way. Her food and knowledge are vast and to cook with her while discovering Aussie cuisine would be something pretty cool!

8. What is your favourite song to cook to?
I have music playing most of the day so this is tough but “I Gotta Feeling” by The Black Eyed Peas will always remind me of a sailing trip I took around the Whitsunday Islands in 2010. In my mind it’s tropical blue waters, hot sunny days and barbecues off the back of the boat whenever I hear this song!

9. Best toppings for a BBQ burger?
I like to keep it classic with cheese, grilled streaky bacon, tomato and sliced avocado.

10. What’s your favourite non-BBQ food guilty pleasure?
I scream, You scream, We all scream for Ice Cream! I love it in all its’ glorious forms and over the summer months you may find the odd Magnum wrapper in the drivers’ door pocket of my van…….. lol

For more information visit https://www.richardholdenbbq.co.uk/

The Men and Women behind UK BBQ – Emma Millest Bunch of Swines

Emma is the prettier half of the competition team Bunch of Swines, (Sorry Ed) they have been competing and winning in competitions all round Europe and America in recent years. Emma was also a competitor on ITV’s UK BBQ Champ in 2015

1. What got you into BBQ’ng?
YouTube found some Texas guys cooking big chunks of meat on a Webber kettle and thought I can do that.

2. How many BBQ’s do you have at home and what is your favourite method of cooking?
Where do I start…at home we currently have a Yoder pellet cooker, a PK grill, a UDS and a Webber kettle. However, at our lockup we have a Jambo (stick burner), 4 gateway smokers, 2 WSM, 1 Backwards cabinet smoker, 1 meadow creek and several Kettles and much much more. My favourite method of cooking is hot and fast over a mixture of wood and charcoal.

3. What is your favourite piece of BBQ equipment? This can be a BBQ or an accessory and we want to know why.
For me it’s the Thermaq with mini needles are so small that they do not leave any needle marks in the meat and the leads are easy to wrap in tinfoil too. Also, and almost just as important my slippers! (especially when cooking competition, you are constantly on your feet and must be comfortable.)

4. What was the best BBQ food you have ever eaten?
At the American Royal 6 years ago, I was given a slice of brisket from an American team called Big T’s crew and it was the best brisket I have ever tasted. He then went on to win team of the year in brisket that year.

5. Tell us about your worst BBQ disaster? My BBQ disaster was cooking mussel, the mussels overcook really quickly and exploded across the room. They can get some serious air distance!

6. Name a dish you have never cooked but would love to try?
I would love to learn how to cook Dim sum.

7. Who is the person you would most like to cook with?
It would have to be my partner in crime Edward Gash, I know its soppy.

8. What is your favourite song to cook to?
Anything that has a good beat, normally drum and base.

9. Best toppings for a BBQ burger? Caramelised red onion and blue cheese.

10. What’s your favourite non-BBQ food guilty pleasure? Chinese food seaweed and salt and pepper squid.

The Men and Women behind UK BBQ – Marcus Bawdon of Country Wood Smoke Fame

In addition to running multiple websites, which include food blogging, fantastic photography, reviews on BBQ Equipment and a U Tube Channel. Marcus produces UKBBQMag and runs BBQ courses.

1. What got you into BBQ’ng?
I’d recently started eating meat and had just moved to the countryside, I was cooking burgers and sausages for ever larger social gatherings, but realised I was missing out on a lot because I was stuck to the grill. I started researching other ways of cooking such as whole pigs on rotisseries, wood fired ovens and low’n’slow American style BBQ, I soon realised I was hooked.

2. How many BBQ’s do you have at home and what is your favourite method of cooking?
I have around 40, and 8 wood fired ovens, I’m very fortunate to work with a number of brands and do a lot of reviews, photography and videos with them. I can’t really pick a favourite I love all forms of outdoor cooking.

3. What is your favourite piece of BBQ equipment? This can be a BBQ or an accessory and we want to know why.
I couldn’t be without a thermapen, not just for temps but for knowing by feel how meat is cooking and when the tougher cuts are ready.

4. What was the best BBQ food you have ever eaten?
I remember a grilled seafood platter and a cold bottle of white and watching the sun go down over the sea in Queensland very fondly.

5. Tell us about your worst BBQ disaster?
Back when I tried my hand at BBQ catering, stood in a sodden field, with thousands of pounds worth of sausages and meat at a supposed big event, where everyone stayed away due to a bad weather forecast.

6. Name a dish you have never cooked but would love to try?
A whole cow cooked slowly near a fire.

7. Who is the person you would most like to cook with?
Francis Mallmann

8. What is your favourite song to cook to?
A bit of dirty Blues, no song in particular.

9. Best toppings for a BBQ burger?
Amercian cheese, good bacon, gherkin and chilli jam

10. What’s your favourite non-BBQ food guilty pleasure?
Caramel crème pots

For more top tips visit his web site @ http://countrywoodsmoke.com/

Follow Marcus on social media
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