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BBQ Cooking classes all reduced to £99!

We have just reduced all of our BBQ cooking classes from £139 down to £99. There is space left on the Asian Street Food class on 15th July and the Italian course on 12th August.

https://www.livealfresco.com/product/asian-street-food-bbq-cooking-course-15th-july-2023/

https://www.livealfresco.com/product/17-6-23-italian-food-bbq-cooking-course/

https://www.lacucinaitaliana.info/

https://www.lilianskitchen.co.uk/

https://www.theoaksmere.com/

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Recipes Special Offer

BBQ Chicken Shawarma on the Whister Grill & Rotisserie

Having just made this a couple of weeks ago, I can confirm that this is the the most tasty chicken shawarma kebab I have ever tasted.

I used the rotisserie on my Whistler Broadway gas grill which helps amplify flavour and glourious smell as it cooks.

I will defintly be cooking this to enjoy with some friends as we watch the 6 Nations this weekend..

https://www.greatbritishfoodawards.com/…/tom-kerridges-barbecued-chicken-schwarma

livealfresco.com/product/whistler-broadway-4-burner-barbecue-with-rotisserie-and-cover/

https://www.whistlergrills.com/accessories/

 

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News Recipes Special Offer

2023 BBQ Cooking course date released

Stuck for a Christmas present? How about one of our BBQ cooking classes at the Oaksmere Hotel, We have plenty of dates booked for 2023 with more classing coming soon. You can choose from the following cuisines:
Chinese – https://www.livealfresco.com/…/chinese-bbq-cooking…/
Indian – https://www.livealfresco.com/…/indian-bbq-cooking…/
Thai & Vietnamese – https://www.livealfresco.com/…/asian-street-food-bbq…/
Seafood – https://www.livealfresco.com/…/seafood-bbq-cooking…/
Classic BBQ – https://www.livealfresco.com/…/seafood-bbq-cooking…/
Plus we will soon be adding Italian, American. Smoking and Moroccan courses too. All courses are reduced price until xmas so don’t delay in booking as spaces are limited
https://www.lilianskitchen.co.uk/
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News Special Offer

Keep it Al fresco with a Firepit this Autumn

Bring warmth, atmosphere and the enjoyment of open fire to your Al fresco area with one of our fire pits and chimineas. Sturdy construction using quality steel means these will last for many years to come.

Take a look at our full range from Firepits UK & Buschbeck using the links below:

https://www.livealfresco.com/product-category/outdoor-living/firepits-plancha/

https://firepitsuk.co.uk/

https://www.buschbeck.co.uk/product-category/buschbeck-complete-range/buy-buschbeck-fire-pits/

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News

2 New dates for our BBQ cooking courses

2 dates in October for our BBQ Cooking days at the Oaksmere hotel.
15/10/22 – Asian Street food
22/10/22 – Thai & Vietnamese
Why not make a weekend of it an book a room at this beautiful hotel?
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Recipes

Bank Holiday BBQ Recipes

I don’t know about you but I’m often guilty of not getting prepared early enough with my recipes, there’s always something I need to nip to the supermarket to get something! With this in mind check out the BBQ Mega Mix video from Jamie Oliver.

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Special Offer

KAMADO JOE ACCESSORIES SALE

Kamado Joe accessories in time for the Bank Holiday.

Kamado Joe have a large range of accessories to enhance you BBQ cooking experience. Lots of Kamado Joe BBQ accessories in stock and ready for delivery before the weekend. Please take a look at these and our other sale items at the link below:

https://www.livealfresco.com/product-category/accessories/kamado-joe-accessories/

Fundamental surfaces link:

https://youtu.be/BTro9hG_Qqc

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News

Keeping your BBQ Grill looking new

Keeping your BBQ Grill looking new

Once you’ve made the purchase of your new Stainless Steel BBQ Grill the best way to keep it looking good by using these amazing cleaning products from Whistler. If you keep on top of the cleaning it’ll look great for years to come. All available on our website https://www.livealfresco.com/product-category/spare-parts/maintenance-kamado-joe/

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News

BBQ Beer-Can Chicken

Kamado Joe Beer Can Chicken:
What you need:
1 whole chicken, rinsed and patted dry
2 stick of butter, melted
1 teaspoon of your favorite bbq rub
1/4 to 1/2 tsp granulated garlic
1/4 to 1/2 tsp onion powder
Additional BBQ rub
Bunch of fresh thyme
4 to 6 cloves of mashed garlic
Beer
Directions:
Fire up your grill for indirect cooking at 350°F.  While the grill is warming up, melt the butter and add the BBQ rub and seasonings.  Once the butter is melted and the seasoning are mixed in, use a meat injector to inject the butter and seasoning solution under the skin of the chicken all over (not into the meat.)  Once the butter mix has been injected under the skin, coat the rest of the outside of the chicken with a healthy dose of BBQ rub.
In your beer can chicken stand, add the garlic and thyme and top it off with beer.  Put the stand on the grill to let the beer preheat for 10 to 15 minutes.  Put the chicken on the stand and cook it until the breast meat reaches 160-165 degrees internally.  Remove it from the grill, let it rest for 10-15 minutes and serve it!
source: http://www.meatchurch.com/
https://youtu.be/SIE1DFwhemw
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Recipes

Fall off the bone sticky barbecue ribs

Fall off the bone sticky barbecue ribs

Ingredients

  • 4 racks of baby back pork ribs or other whole racks (about 450g each)
  • 5 tbsp cider vinegar
  • 2 tbsp smoked paprika
  • 4 tbsp light brown soft sugar
  • 1 tbsp garlic granules
  • 1 tbsp onion granules
  • 1 tbsp Chinese five-spice powder
  • 300g tomato ketchup
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 300ml apple juice

Method

  • STEP 1

    If there’s a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue – leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they’re completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.

  • STEP 2

    Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.

  • STEP 3

    Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn’t all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

    Source: https://www.bbcgoodfood.com/recipes/fall-off-the-bone-sticky-barbecue-ribs