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Articles tagged with: Barbecue

Cooking and Air Pollution - another good reason for BBQ's.

on Thursday, 19 September 2013. Posted in Useful

Here is a link to an article from Living Green - how to cut down the effects of pollutants during cooking.

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Grillstock 2013 - BBQ & Music Festival

on Wednesday, 10 April 2013. Posted in Fun

Put the date in your diary Grillstock Manchester Sat 8th & Sun 9th June - see us cooking in the King of the Grill Competition!!

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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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Eco Barrel Oven at Grillstock

on Friday, 21 September 2012. Posted in EcoGrill

A photo of our re-cycled wooden barrel oven that was used in the King of the Grill competion at Grillstock 2012.

The barrel had an adjsutable flow chimney which allowed us to controll the oven temperature. The temperature was monitored with a digital thermometer probe and it was amazingly succesful.  The temperature was kept in the range 110- 130 deg.c for over 12 hours.  Each EcoGrill lasted over 6 hours!! 

Thanks to CountryWoodSmoke blog site for the photos.  A great blogspot for anyone interested in cooking and eating outside.

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Join us at Grillstock for food, music and special prices!

on Thursday, 28 June 2012. Posted in Useful

Grillstock is this weekend in Bristol.
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Saving Trees

on Monday, 07 November 2011. Posted in EcoGrill

Why the EcoGrill is good for trees

Did you know it takes roughly 4 tonnes of wood to make 1 tonne of charcoal?

The design of the EcoGrill means that only about 100 gms of charcoal is needed to do a lot of cooking (about a quarter of the amount used in a typical aluminium disposable BBQ) and the timber shell is burnt efficiently and throughly giving a lovely smokey flavour. 

The EcoGrill also cooks for around 2 hours and gives heat for around 4 hours - so it's good news allround for the trees!

It looks great too.

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Barbecue Etymology

on Sunday, 06 November 2011. Posted in Useful

Did you know that the word barbecue comes from the Caribbean island of Hispaniola (Haiti and Dominican Republic)?

The native indians used a wooden frame, called a barbacoa, suspended over an open fire to smoke and dry meat.

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