How To Cook Hasselback Potatoes On The Traeger Timberline 850

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Best tips for cooking on a gas BBQ

This video features Richard Holden, one of the UKs foremost BBQ chefs, and Ian Hodgett, from The Barbecue Shop here in store talking about the best features of cooking on a gas barbecue. Both are passionate about BBQing and are experts so their invaluable tips will hopefully help you make the most of your BBQ and elevate your food from the usual burgers, sausages and kebabs. You can cook anything in your BBQ that you can cook in your kitchen, without making the house smell or having to clean out the oven. All it takes is a bit of practice mastering the temperature but gas has the advantage over charcoal of being easily controllable. Flavorizor bars placed over the gas burners will give you that delicious BBQ smokiness when the fats drip onto them. If you would like advice on any aspect of barbecuing just fill in the enquiries form on our webste or call the BBQ team in store on 015394 33434. Follow the link to view the full range of BBQs, wood pellet grills and accessories available online; or visit The Barbecue Shop here in store for an even larger selection of accessories, rubs and sauces: Check out the garden furniture bargains available online by just following the link: Read our blogs for loads more information, hints, tips and recipes on all things BBQ: Like us on Facebook: Follow us on Twitter: Follow us on Google +:

Beginners Brisket cooked on the Weber 57cm Mastertouch BBQ

There’s nothing like the taste of smokey melt-in-the-mouth beef brisket cooked on the BBQ. We have added extra layers of flavour to ours by using an Angus & Oink rub, Moo-mami and Weber hickory wood chunks. This is a really easy dish to cook, just leave it to cook low and slow, check it a couple of times and enjoy the result. An essential piece of kit is an Instant Read Thermometer as this piece of meat is a working muscle so needs to reach a temperature of 95C (203F) in order for the tough connective tissue to break down and leave you with a tender, juicy piece of meat. Most brisket in the UK comes boned and rolled but just ask your butcher to bone and trim it for you, if there is any hard fat left just cut this off as it won’t render down. Cover the brisket with a little American mustard as this will add another layer of flavour and enable to rub to stick. Cover all the meat with a generous sprinkle of the rub and leave at room temperature for it to start melting into the meat. Meanwhile start up the BBQ and let it come to a temperature of 120 – 135C (248 – 275F), keep this temperature maintained throughout the cook by opening vents and adding more fuel as necessary. Place the two char baskets at either side with a Weber Drip Pan of water between them. Divide a third of a large chimney starter between the two baskets. The tray of water helps regulate the temperature and keeps the meat moist. Place a couple of hickory chunks in each basket, these don’t need soaking. Cook the meat using the indirect method by placing it over the tray of water. Just cook the brisket directly on the grill. When it has reached a temperature of 72 – 75C (161 – 167F), usually after about 4 hours of cooking, take it out and wrap it in tinfoil. Place the wrapped brisket in a foil pan with some beer added to moisten the meat. If you just place the wrapped brisket directly onto the grill there is a danger the foil will tear when you temperature check and lose all those lovely juices. At this stage you don’t need to add any more hickory chunks as the meat has sealed and won’t absorb any more of the flavour. Use the thermometer to monitor the meat after another 2 – 3 hours cooking and once it reaches the required temperature take the meat off and let it rest for 30 – 45 minutes before serving. To see all the products available in the Weber Store just click the link: View our full range of outdoor cooking appliance by clicking the link: Click the link to view our vast range of garden furniture; delivery anywhere on mainland UK: See Richard Holden demonstrate in store, click the link for the next date: Link to blog post: Like us on Facebook: Follow us on Twitter: Follow us on Google +:

Christmas Turkey Roasted on a Weber Mastertouch BBQ

Oven space is always limited at Christmas so why not utilise the BBQ? The turkey can just roast away nicely outdoors and if you have the Weber iGrill thermometer you don't even need to keep going outside to check, just every couple of hours to add a little more fuel. Season the cavity with sea salt and ground black pepper then add some apple, onion and lemon cut into chunks and some fresh thyme and rosemary. Season the outside and layer on some streaky bacon. Place some giblets, without the liver as this makes the gravy bitter, into a Weber foil drip pan with some celery, carrots, apple and onion cut into chunks and a little water, this will be blitzed and strained to make the base for the gravy. Take the bacon off part way through the cook and have the best bacon sandwiches. Cover the bacon tightly with foil just to keep the bacon from slipping down the turkey. Pre-heat the BBQ to 175 - 200C with fuel at either side, place the tray of vegetables on the lower grate between the fuel baskets. Sit the turkey on the top grate directly over the tray of vegetables. Place the probes of the iGrill into each breast and replace the lid. You can check the progress of the cook on your smartphone, at 5 degrees before the required '75 staying alive' temperature you will get an alert on your phone. Cooking the turkey outside also helps keep the bird keep moist as the BBQ will draw in the damp outside air. Maintain the BBQ temperature by adding a couple of briquettes to each char basket about every hour. Remove the foil and bacon before the end to crisp the skin. When it has reached temperature take off to rest somewhere warm; place on a wooden board, cover with 2 - 3 sheets of tinfoil and a couple of tea-towels then leave for about 1 - 1.5 hours, which will give you time to cook some of the other elements. If you need any more information get in touch via the usual social media channels, call the guys in The Barbecue Shop or visit the store. We are open all the year round so there will always be someone who can advise or give you recipe ideas. View our other BBQ and Christmas videos by clicking the link and going to our youtube channel: Visit our on-line barbecue shop for all things BBQ: Enhance your outdoor living experience with stylish, affordable all-weather garden furniture; available on-line: For more information, hints and tips on how to make the most of your garden click the link to read the blog articles: Link to blog post: Like us on Facebook: Follow us on Twitter: Follow us on Google +:

Kamado Joe Hasselback Potatoes

Hey JOE Fans! If you ever need a really kickin' side to go with some steaks, chops, or chicken, look no further than this OUTSTANDING Hasselback Potato recipe! Give this a GO on your JOE! Kamado Joe Hasselback Potatoes 4 to 5 Russet Potatoes (prepared as shown in the video) Baste Ingredients: 1/3 cup extra virgin olive oil 4 cloves finely minced garlic 1/2 tsp dried thyme 1/2 tsp rubbed sage 1/4 tsp black pepper 1/2 tsp your favorite bbq rub Extras: Sea Salt Grated parmesan cheese Directions: Preheat your grill to 425°F and setup for indirect cooking. Combine the baste ingredients. Prepare your potatoes as shown in the video and then baste with the oil and seasonings. Place in a grease iron pan and cook on the grill for 30 minutes. Baste with remaining oil and seasoning mixture. Cook for another 20 minutes. Sprinkle sea salt and grated parmesan cheese on the tops to taste and cook for another 10 minutes. Remove from the grill and cool for 10 minutes... serve HOT! Visit our Website: Visit our Forum: Visit us on Facebook:

Sunday Lunch Rib of Beef cooked on a Weber Genesis II LX

Sunday lunch is one of the most iconic British meals so why not give it a go on the BBQ. Richard Holden, top UK BBQ chef, and Ian Hodgett from The Barbecue Shop here in store, show you how easy it is to prepare and cook. We have cooked a rib of beef with roasted vegetables, roasted baby potatoes and Yorkshire puddings. If you want to make gravy just use the juices from the drip tray underneath the beef and simmer gently on the side burner of the BBQ. The BBQ we are using is the Weber Genesis II and everything is going on this single BBQ. Place the rib of beef on first, positioned over a drip tray, to catch the juices. Give the vegetables and potatoes a coating of rapeseed oil, sea salt and ground black pepper. Cook the vegetables in a Weber foil drip pan, but the potatoes can be put directly onto the grate. When the beef is resting turn up the grill and heat some oil or lard in the individual cells in the bun tin, once the BBQ is up to temperature fill the cells three-quarters full with the Yorkshire pudding batter and place on the BBQ, close the lid. Resist the temptation to check on them half-way through as they will sink and not rise again. After about 25 minutes just open the BBQ lid about a centimetre and peek inside to see if they are risen and nicely browned. The advantage of cooking Sunday lunch outside is that the oven doesn't need cleaning and any aromas are not left lingering around the house. Click the link to read more articles giving you hints and tips on making the most of your BBQ, wood fired oven and smoker: View the whole range of Weber BBQs and accessories available on line and in our Weber Store to Hayes: View our extensive range of garden furniture by clicking the link: Link to blog post: Like us on Facebook: Follow us on Twitter: Follow us on Google +:

Hasselback potatoes are a bit like a cross between baked and roast and are one of the most popular sides to accompany your meat.
The size of potato you choose depends upon your appetite and how long you want to wait for them to cook. Make vertical cuts along the length of the potato about 0.5cm apart and not all the way through to the bottom. Place the potato between the handles of 2 large wooden spoons and once the knife hits the spoons that is where you stop cutting.
You can just coat the potatoes in butter or vegetable oil or you can up the taste by adding sea salt, grated garlic and dried mixed herbs to the oil. Place straight onto the grate over indirect heat on the BBQ pre-heated to a roasting temperature.
Grill until they are soft and if you want to add another layer of taste grate over some strong cheese as soon as they come off the grill.

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