Tag Archives: BBQ

Smokey Joe Whips Up A Terrific Jerk Marinade!

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Smokey Joe's Jerk Marinade

Grillstock exhibitor Smokey Joe won Bronze Taste of the West award 2009 for their Jerk Marinade and we were lucky enough to sample some recently.

We tried out the jerk on some butterflied chicken breasts on the BBQ.

Sensational!!

So different to dry jerk seasonings we’ve used in the past. Really fruity and fragrant but still that signature kick of scotch bonnet heat.

Having been stung by overly hot jerk marinades in the past we were fairly cautious with the amount used, but we were pleasantly surprised at how well the flavours are balanced perfectly and that Smokey Joe managed to bring in so many terrific flavours without being overpowered by heat .

Here’s the lowdown from Smokey Joe.

Made from our own recipe using only the finest natural ingredients. Fragrant herbs and spices are combined with fiery Scotch Bonnet chillies to create the ultimate marinade.
To ensure quality and freshness, we only use Scotch Bonnet chillies grown in the UK.
Visit our Recipes page to discover how to use this versatile marinade.
You can also read more about the origins of Jerk and about the key ingredients it uses.
Ingredients - Scotch Bonnet Chillies, Spring Onions, Fresh Thyme, Allspice, Malt Vinegar, Salt, Sugar, Herbs and Spices.

Announcing Ray Lampe a.k.a. “Dr. BBQ” at Grillstock!!!

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We’re delighted to announce that DR.BBQ will be jetting in from his Florida home to be with us at Grillstock, sharing his knowledge and love for all things BBQ with Grillstock visitors.

Dr.BBQ

In addition to being a ‘King of the Grill‘ competition judge, in his role as Big Green Egg ambassador he’ll be heading up up the two-day Big Green Egg BBQ Academy where he will be giving free classes on how to cook everything from whole turkeys and ribs to smoking fish, baking bread and pizzas and even cooking desserts all on the barbecue.

As well as having written five BBQ cookbooks, here are some of the things this BBQ man does:

  • He’s an expert judge on the Food Networks “Tailgate Warriors with Guy Fieri”
  • He’s featured on the Food Network’s “Best Thing I Ever Ate”
  • He travels the country as the Spokeschef for The Big Green Egg grill and smoker
  • He’s the featured BBQ Chef at The Greenbrier Resort in West Virginia
  • He’s  a spokesman for The National Pork Board
  • He’s judged at the Jack Daniel’s World Championship BBQ Cookoff
  • He’s judged at the Terlingua, Texas International Chili Cookoff
  • He’s judged at The Best of The West Rib Cookoff in Reno
  • He served as Executive Chef at Southern Hospitality BBQ in NY 2008-2009
  • He writes the “Ask Dr. BBQ Column” for Fiery Foods & BBQ Magazine
  • He’s been a guest chef at the Club Med Food and Wine Festival
  • He’s been a guest chef at the Woodford Reserve Distillery

Get more info on the Big Green Egg BBQ Academy taking place at Grillstock 2010 or book yourself in for a free class!

You can read more about DR.BBQ on his site

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Blazin BBQ’s Andy Annat’s Sunday Times BBQ Review

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Multi award winning Blazing BBQ’s founder and head-chef Andy Annat wrote a great BBQ equipment review in the Saunday Times last weekend. He compared five units including the Weber One-Touch, BarbeSkew, Louisiana Grills Country Smoker, ProQ Frontier and a B&Q Laguna.

Great independent reviewing from an industry expert and you can read the full article here

We’re delighted to say that all the manufacturers (apart from B&Q) will be exhibiting at Grillstock 2010 and would love to show you their fantastic kit in the flesh.

You can see a bit more of Andy Annat in action in his latest “BBQ Bootcamp” promo video here.

Don’t forget that Blazing BBQs will be competing in our King of the Grill competition and Andy will also be up on stage in our Big Green Egg BBQ Academy passing on some of his skills and techniques.

World Champ BBQ Competitor Andy Annat

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Napoleon Grills Go BBQ Burger Bonkers!!!!

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Crowds of onlookers were on hand in downtown Toronto to witness the creation of what could be the largest hamburger in the world. This megalithic burger weighed in at 590lbs, after garnishing with 50 pounds of cheese, 20 pounds of onions, 12 pounds of pickles and 30 pounds of lettuce all on a monster bun – it almost triples the current world record.
“We started cooking the 300lbs of beef this morning at 4am and by 12 noon were ready to slide the massive burger on to the bun and add all the fixin’s,” said an exhausted David Coulson, National Advertising Manager of Napoleon Grills,” Napoleon had a specially designed, hydraulics-enhanced, “Monster Grilling Machine” that was able to flip the burger midway through the cooking process.” This custom grill took over 3 months to build and design.

According to Guinness the official title is “Largest Hamburger Commercially Available,” a record currently held by Mallie’s Sports Grill and Bar in Southgate, MI. The record is not official yet and award-winning chef Ted Reader says that, “We should be hearing back from Guinness in a week or two for the official confirmation.”
Individuals and organizations were invited to place a bid on the massive record-breaking burger, which raised over $8,500 benefiting Camp Bucko, a camp program for children with burn injuries.

Grilled Lemon Sole With Sautéed Potatoes & Fine Beans

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Grilled Lemon Sole with sautéed potatoes and fine beans

I picked up a couple of lemons soles from Mitch Tonk’s Rockfish in Bristol today. A consistently fabulous fishmonger in Bristol just tucked away down the side of the Rockfish Grill restaurant.

Fish this fresh needs very little by way of seasoning. Lemon sole in particular has a delicate flavour and a sprinkle of salt and pepper prior to grilling is ample. Anything punchier and you’re likely to overpower it.

3-4 mins each side over hot coals (or with the gas on full) is plenty. I finished these off with a knob of butter whilst still on the grill, allowed it to melt and then a squeeze of lemon and a sprinkle of parsley to finish off the served up with sautéed potatoes and fine beans.