Bar-Be-Quick Instant Barbecue, 500g

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Portability: If you're hoping to take your grill on the go, look for a model that's lightweight and easy to transport. all the thanks here goes to Richard Holden for this great seasonal recipe, where he banishes all those BBQ myths– see even more at – https://www.richardholdenbbq.co.uk/ If the barbecue has vents, close them: This will cut off the oxygen supply to the coals, so they start to cool down. You'll want to let the coals cool for several hours before attempting to take them out. Cut the rind off the gammon while leaving as much fat as possible and using a sharp knife score the fat on the diagonal to create the classic diamond pattern.

Adjustable air vents: These will feed your coals with air and allow you to change the cooking temperature beneath a cooking hood.American-style grills or domed kettles: These barbecues are more versatile. By using the hood and air vents, heat can go from hot and fast for cooking over the coals (known as direct cooking), to long and slow for smoking or cooking large joints of meat or whole fish. Some barbecues have vents that can be adjusted to feed the coals with air Due to the potential risks involved with barbecuing, it is recommended that an adult not consuming alcohol is in control of the barbecue and that first aid and other emergency provisions such as fire extinguishers, are at hand. • Always keep children and pets away from the barbecue and the barbecue area.

It’s perfect to make ahead and serve as a cold on any table at Christmas or over the festive season. Alternatively if you want to bake on the day and serve hot you’re also able to make the glaze 2-3 days ahead, cool and keep in the fridge. I also save the traditional step of bringing the ham up to the boil in a large pan of water simply because raw hams these days aren’t that salty so save yourself the time.” Cook for 30 minutes then using a pastry brush paint the first coat of glaze over and around the ham. Close the lid and continue cooking. Never use indoors or in confined spaces (for example tents) or as a source of heat. Carbon Monoxide poisoning can result from burning charcoal in areas with poor ventilation, even when extinguished.

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Remember the area beneath and around your barbecue may become hot and remain so for some time after use. Free up vital oven space at christmas or any other time by using your kettle BBQ as your second oven !! Size: Depending on the style, some barbecues can cater for large gatherings and others are best suited to two people. Coal distribution will also affect cooking capacity. For example, sometimes it's easier to distribute your coals and achieve even direct heat in barrel barbecues than in dome-bottomed kettle models To serve hot simple rest for 30 minutes then slice. If serving cold, remove the t-towels and foil and allow to cool exposed. Refrigerate and remove from the fridge an hour before serving to take the chill off the meat. Slice and serve. Setup your BBQ for 180-200c (350-375f) roasting / indirect heat, lid down vents open as applicable.