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BBQ the Brazilian way

on Tuesday, 17 May 2016. Posted in Recipes

How to BBQ and Chill the Brazilian way, thanks to the Telegraph online (opens a new window).


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BBQ Rub Recipe Cards

on Monday, 31 December 2012. Posted in Recipes

Here are our BBQ Rub Recipe Cards in pdf format.

We sold so many over Christmas that we ran out of our printed packaging that go with the Rubs, so for those that recieved our Rubs without recipes here they are.

These recipes work really well and are just as nice when used at home in the oven.

Cajun BBQ Rub

Carolina BBQ Rub

Cumin & Cayenne BBQ Rub


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Sweet Potato BBQ Recipe

on Friday, 28 September 2012. Posted in Recipes

A great Sweet Potato Video Recipe - thanks to the BBQ Pit Boys.

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4th place for our BBQ Beans at King of the Grill, Grillstock 2012

on Tuesday, 03 July 2012. Posted in Recipes

Wow, we took 4th place with our BBQ Beans recipe in the King Of The Grill Grillstock last weekend.
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BBQ Dessert Recipe - suggestions please.

on Saturday, 19 May 2012. Posted in Recipes

Hi all,

We need a Dessert Recipe we can cook on a BBQ for the King of the Grill competion at Grillstock 2012.  We need the recipe by 10th June 2012.

If someone submits the recipe we use we'll send them two free EcoGrills and a portable camping Firebowl, in total worth £65 - as long as you live in the UK.  If you live outside the UK, we'll post a big thank you on our website, donate £30 to a charity of your choice and make you feel good!

We'll be BBQ'ing with the EcoGrill but to make the cooking experience more flexible we will have an Eco BBQ suround that will act like an oven so we could cook more slowly if required.

Good luck!!


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BBQ Dry Rub Recipes

on Tuesday, 10 April 2012. Posted in Recipes

Here are a couple of Dry Rub Recipes for your BBQ pleasure.

Download the PDF version here.

General Information

  • Dry Rubs are a great way of adding flavour to your meats whilst providing a crust to help seal in the delicious natural juices.

  • Dry Rubs can be made into marinades by adding liquid as described below.

  • Dry rubs should be liberally sprinkled all over the meat joint and thoroughly rubbed in by hand to form a complete crust.  The meat should then be put in a polythene bag or wrapped in cling film and placed in the fridge for a couple of hours or preferably overnight. 

  • It is best to make up dry rubs from whole spices (they will have a fuller taste) and to store them in an air-tight container for a maximum of one month to ensure the best flavour (though they will keep much longer).

Mid-West Rub (makes enough to coat a dozen steaks)

4 tbsp paprika
3 tbsp coriander seeds
2 tbsp cumin seeds

2 tbsp garlic powder

3 tbsp brown sugar
3 tsp dried marjoram
3 tsp thyme
3 tsp chili powder

2 tsp celery seeds
1 tsp sea salt
1 tsp peppercorns


Lightly roast the cumin, coriander and peppercorns in a frying pan and leave to cool, add the celery seeds and grind with mortar and pestle.

Combine with all the remaining ingredients and store in an airtight jar out of direct sunlight.

Chicken Rub (makes enough to coat a dozen chicken breasts)

3 tbsp paprika powder

3 tbsp dried rosemary
3 tbsp dried marjoram
2 tbsp dried sage
1 tbsp dried onion powder
1 tbsp dried garlic powder
1 tbsp black peppercorns
1 tbsp soft brown sugar
2 tsp dried mustard powder

1 tsp sea salt

Combine all the ingredients and process vey briefly in a coffee grinder or similar until thoroughly mixed but not powdery.  Store in an air-tight continer out of direct sunlight.

To convert above Dry Rubs to a Marinade


Put 3 tbsp dry rub into a saucepan add a small tin of tomato paste, 3 tbsp Cider or Wine Vinegar and 1 tablespoon Honey.  Heat slowly until all the ingredients are thoroughly mixed and leave to cool before using.  Marinade meats for a minimum of two hours in the fridge or preferably overnight.

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BBQ Recipe: Vegetables

on Wednesday, 28 March 2012. Posted in Recipes

(Feeds 6 as a side dish)


1 Large Aubergine

2 Courgettes

1 Large Onion

2 Peppers

12 Button Mushrooms

3 Cloves Garlic (at least)

6 Tbs Olive Oil

3 Tsp Herbs de Provence


  1. Wash all the vegetables as necessary (wipe the mushrooms with a clean damp cloth or soft brush to avoid spoiling the flavour).
  2. Cut the Aubergine and Courgettes into 1” chunks.  Cut the Onion and Peppers into coarse chunks.  Leave the mushrooms whole or slice into two dependent on size.  Skin the Garlic Cloves and leave them whole (use as many as you like).
  3. Put all the vegetables onto a suitable BBQ grill topper (I use a non-stick BBQ Wok).
  4. Sprinkle over the herbs & drizzle over 2 Tbs Olive Oil.


  1. Wait for the BBQ to reach cooking temperature (this will be about 20 minutes after lighting if using the EcoGrill).
  2. Place the vegetables (in the Wok or similar grill topper) onto the BBQ.
  3. Turn and mix the vegetables every 6 minutes and drizzle with 1 Tbs Olive Oil.
  4. Dependent upon the heat of the BBQ the Vegetables should be ready in 30 mins.
  5. Keep the Vegetables warm on the back of the BBQ until you need them.


  • Use chunks of Sweet Potatoes or Parsnips.
  • Throw some Chicory leaves on for the last 6 minutes.
  • Try whole trimmed Spring Onions (cook for 10 to 15 minutes).
  • Add pieces of Ginger and Whole Chillies to give flavour (but omit the herbs).
  • Corn-On-The-Cob - carefully pull back the husks but don't remove, cut off the silk and a very little of the end.  Soak in cold water for about 25 minutes then coat with butter.  Fold the husks back and place directly on the BBQ grill (not in the Wok or similar) for approximately 15 minutes - turn every 5 minutes to avoid burning the leaves too badly.
Download the PDF > BBQ Recipe: Vegetables
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BBQ Peri-Peri Chicken Recipe

on Monday, 26 March 2012. Posted in Recipes


6 Chicken Breasts 

300 ml Pot of Creme Fraiche

1/3 Bottle Nando’s Peri-Peri Marinade

A little Olive Oil


  1. Mix the Peri-Peri Marinade sauce with the Creme Fraiche in a glass bowl.
  2. Cut the chicken breasts lengthways into two or three fillets dependent on the size of the breast.
  3. Place the chicken breast fillets into the glass bowl and mix thoroughly with the spicy creme fraiche marinade and cover with a lid.
  4. Leave to stand at room temperature for 30 minutes or 60 minutes in the fridge.


  1. Wait for the BBQ to reach cooking temperature (this will be about 20 minutes after lighting if using the EcoGrill).
  2. Lightly brush Olive Oil across the grill topper to reduce sticking.
  3. Place the marinaded chicken breast fillets onto the hot BBQ and turn regularly for 20 to 30 minutes.  The fillets should be a little charred on the outside but check they are cooked thoroughly through to their centre.
  4. Use any spare marinade to re-coat the chicken breasts fillets as they cook - this keeps them moist.
  5. Lift off, drizzle with olive oil and keep warm or eat immediately.
  6. Tastes great with Couscous & Barbecued Vegetables (see our Recipe Blog).


Works well with Chicken Drumsticks (prick the skin with a fork to make sure the marinade penetrates) or Salmon Fillets - use a perforated non-stick grill topper rather than a wire mesh when cooking fish.

Use the Nando’s Extra Hot or Extra Extra Hot if feeling brave.

Full-fat Creme Fraiche doesn’t separate (curdle) which is why it is preferred but half-fat is fine it just doesn’t look quite as good.


Download the PDF >  BBQ Peri-Peri Chicken Recipe

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