WIN a Landmann barbecue

Marinate pieces of chicken breast in 1tbsp olive oil, the juice and rind of 1 orange and a couple tbsps of dried tarragon for a few hours, before placing on wooden skewers, wrapping in parma ham and bbqing until cooked through… Delicious!

Hi Jen, fab tip but don’t forget to email it in to blog@debenhams.com to be in with a chance of winning the BBQ.

hi..ıt looks great ..ı love ıt…

Use a red onion cut in half to clean the grill racks.

For cooling down on hot days and great for vegetarians why not try some tropical kebabs, add big cubes of peaches, apple and bananas into a bowl with a little lemon juice to stop them browning. Put the fruit onto kebab skewers adding a glace cherry every now and then. Paint with a little cranberry jam and sprinkle with mixed spice. Cook long enough to warm the fruit, delicious and refreshing on a hot summers day

My tip would be….cut slices of lemon and pop into an ice cube tray. Fill the tray up with water and freeze. This way you have instant lemon and ice to pop into your drinks. No more wasting time when you want to be getting on with the bbq!

Thanks for all your tips guys but make sure to mail blog@debenhams to ensure you’re entered into the competition. And please keep your tips and recipes coming, anything from what fillings you like on your burger to how you get your sausage just right!

marinade chicken with lemon, spinach and coriander spices
halfr cook chicken then bbq it dipped in tomato ketchup, sweet chilli, hot pepper.

Use rosemary stalks as skewers…gives chicken a fabulous flavour!

chunky slices of pineapple marinaded in sticky bbq sauce then cooked on the BBQ for a few mins! Great to accompany the meat! yummy!

Dessert tip -

Leaving the skin on, make a slit down the length of a banana, prise a Cadburys Finger of Fudge inside, wrap the banana in tin foil and rest on the coals of the BBQ. Leave for approx 30 minutes and then check to see if the skin had discoloured then you know it is ready. Place the foil parcel on a plate and let your guests scoop out the yummy mixture with a teaspoon. As an extra indulgence try a scoop of ice cream on top.

Thanks for all the great tips and recipes everyone! But don’t forget that if you want to be in with a chance of winning the barbecue you have to send your entry to blog@debenhams.com! Good luck!

STICKY CHICKEN AND SAUSAGE KEBABS
diced chicken
sausages
onion
peppers
mushrooms
soy sauce
tomato sauce
honey
Combine soy sauce, honey and tomato sauce and marinade the chicken for 30 minutes.
Meanwhile cut the sausages and vegetables into chunks.
Thread the sausages, vegetables and chicken onto skewers and BBQ until cooked through.
Throughout the cooking, brush kebabs with the marinade.
Serve with boiled new potatoes (jerseys) and mixed salad.
Tip: if using wooden skewers, soak in water for 30 minutes before using to prevent them burning when on the BBQ

I’d flavour everything with a dash of lime or lemon … mmmm, the thought of it’s making my mouth water – the smell of fruit wafting while cooking out in the sun. What more could we ask for?

Peaches and ice-cream
Place the peach halves, cut-side down, on squares of double-thickness foil. Curl the edges of the foil up around the fruit and place on the barbecue. Cook for 5 minutes. Turn the peach halves over and spoon on ice-cream and sprikle with chocy bits – yum – can also use bananas if preferred.

For Chicken Thighs and Legs
Make sure the bbq is hot, (all burners on full power gas setting).
Then turn off one side and place your chicken on that side, brush your marinade on and close the lid.
Turn the chicken every 5 mins or so and brush with more marinade. After about 20 mins and turning the chicken 4 times the chicken should be cooked. I always cut mine to have a look inside to make sure …………yummy

Buy a cast iron reversible hotplate
the bevelled side is great for fish and the flat side can be used to fry eggs and cook pancakes

This is a great prize i have sent my tip to blog hope who ever wins has some great barbecues

Take some bananas in their skins (not too ripe) slice in half lengthways, put some maltesers inside, put the two halves back together, wrap in foil and place on barbecue for about ten minutes. Absolutely delicious.

honey, garlic, chilli, balsamic vinegar…we’ve all become used to such (once exotic) ingredients being used to enhance the flavour of food cooked al fresco nowadays…but how about the traditional and oft neglected Marmite? Rub just a small amount of it into the skin of a chicken, or a nice thick tuna steak, an hour or so before you barbecue it, and you’ll be amazed at the extent to which it enhances (but doesn’t overwhelm) the flavour of your food. Add sugar, garlic and chilli for a jerk like flavour. Great with courgettes (and almost any other firm vegetable) too. Cheap, convenient and British. Just like me!

When cooking steaks, brush them with Apple juice for a really wonderful flavour

To stop chicken from drying out on the barbecue, and also to ensure it is thoroughly cooked, boil it in stock for 30 minutes beforehand. This has the added bonus of giving it a lovely flavour, too, and the stock can be frozen for later use!

Spray apple juice onto meat (steaks or burgers) before they go onto the BBQ this will have two benefits –

Help to tenderize the meat
Reduce the tendency for the meat to blacken / burn

Peppered Pineapple.
This is a great recipe dish that can be prepared in advance either finishing the dish by grilling slices of pineapple when required and placing in the sauce or cutting the pineapple and placing in the sauce directly.
Served with a scoop of ice cream you have got a fantastic dish.

Keep the lid closed and get someone else to do the cooking while you sit back and enjoy a cool beer and watch the footy.

it looks like a photocopy machine

never used it. lets try it

Marinate lamb chunks over night in 1 250ml bottle of lemon juice and half a jar of fresh garden mint (colmans) per 4 pounds of lamb. Mix all together and refridgerate. Place on skewers with pepper, onion and mushroom and bbq!

Let’s face it, burger rolls can be boring, a bit dry and tasteless so use pitta or garlic&tomato flat breads or tortillas for wrapping burgers and steaks.

For Vegetarian kebabs substitute meat with Tofu cubes.

Always keep a water mister/sprayer handy. If something is cooking too fast cool it down a bit with the sprayer. Also useful for burns until you get to the 1st aid box.

Try salted asparagus – delicimo 80)
Salt the asparagus, and put a dob of butter on hotplate. Cook slowly for 5 – 10 min.
Best fish is cooked in foil, lightly seasoned, splash of lemon and dob of butter and on the grill for 10 – 15 minutes depending on size of fish. Ooh, I feel like using that BBQ now!!

Home made chicken burgers. Mince chicken thighs (less dry) or breast)with egg (to bind), breadcrumbs, tarragon, chilli, tomato ketchup, soy sauce, dash of lea and perrins and fresh garlic plus a little salt and plenty of black pepper plus a twist – try adding a heap of parmesan cheese too. Scrumptious! Form into burgers and heh presto – Fabulous burgers which go down well with the little ones and us big ones too. To save time can be prepared in advance and frozen and used at a later date too. Roll on some sunny days..Happy BBQing everyone…

Oops…. forgot the onions for those of us who like em!!!

Summer time and grilling go hand in hand, but if you want to have a lighter dinner, or are looking to reduce your red meat consumption to improve your family’s health, you may want to try my salmon BBQ recipe:)

Salmon doesn’t take long to grill at all, and the natural taste of the fish is a great base for almost any seasoning. If you want to get a more traditional barbecue flavor, you can make your own sauce by using ingredients like ketchup, apple cider vinegar, molasses or brown sugar, salt, pepper and oregano. All you’ll need to do is grill the salmon for a few minutes without the sauce, then allow the steaks to marinate in the puree that you’ve created for a few minutes. Then, place the salmon steaks on the grill for a second time so that all the flavors can combine.

Healthy Eating

One of the first things you will need to get is a grill, and the first decision you will need to make is whether to buy a charcoal or a gas grill. The gas grill has convenience on their side, while the charcoal has taste. Also, the charcoal grill is all about slow cooking, so if you do not have the luxury of time, it may be a good idea to go with the gas grill.

A friend of mine brought some fish fingers to my last BBQ… and now they’re an essential ingredient evertime. Try it!

a friend of mine recommended chiken tikka massarla on the bbq i muust try it some day if i win.

Always have a bottle of beer on hand to spray on the flames, keeps the heat down and adds flavour as well.

whoops !!! have never owned a barbacue but would love to try salmon and sweetcorn

Check the weather forecast before sending out any invites
Then have a plan B

My favorite is onions softened in a pan with a little oil, then add magners cider reduce, then add lemon grass and chilli sauce,

marinate ur chicken in ANY spices mix u like and a generous amount of sour cream! trust me..chicken never tasted better

An mix of meat( lamb,pork.beef and chiken ) roast and serve with a souce of olive oil garlic,origano,lemon juce and ground black pepper and rosmarine lovely mediterranean taste try and let me know enjoy

Hi, My best tip is not a recipe or an ingredient but it is to have a meat thermometer… Every year thousands of people get sick from undercooked meat. Please if any tip should be listened to it is to BE SAFE………. Thanks all……….. hope I win

A Mint marinade for sausages and lamb chops – Fresh chopped mint leaves mixed with sugar, vinegar and olive oil – mmmmmmm the smell when they are then cooked!

get your neighbour that you invited around to clean the barbi

Slice a pineapple, core and grill slowly, both sides until golden brown, delicious

These are all fab tips but don’t forget to email yours in to blog@debenhams.com too in order to be in with a chance of winning the BBQ.

Try apples such as Granny Smiths, cut into 4 slices and then halved again, covered in a honey/chilli/oil coating and add this to your meat or vegetable skewers.

Here is a quick BBQ ‘Starter’ that will totally impress your guests Warm
through whole individual goats cheese just so that the outer skins sets
but the inside begins to soften and melt. Serve on warmed ciabatta or
french stick garnished with mixed salad leaves.

Totally unusual to the normal dips and crisps

I sent via email last week

Add herbs & spices to meat to get a wow factor,it enhances the meat giving it so much more flavour than just barbequed plain meats.

mines more of a dessert than traditional bbq dish, but its so simple i think everyone should give it a go because i have yet to meet anyone who didnt LOVE it.

take a large banana, slit the skin from top to bottom length wise. push as many cadbury chocolate buttons, or better yet, caramel filled chocolate buttons, into the slit, straight into the banana flesh. then press the skin back together to its closes again and wrap in foil.

Throw it on the bbq for 10 minutes and pry open the slit in the skin to find a simple bbq take on banoffee pudding! (sometimes i make them in the oven because i like them so much!)

we just moved house and have a lovely terraced backyard and would do ANYTHING for a new bbq. We would be over the moon about a new Landmann and would review it on the stylesage website… *fingers crossed*

Always have the oven or an umbrella on standby, that way you can still enjoy and the weather can’t spoil !

Just coat whole cloves of garlic in olive oil and place on the barbeque. This may sound odd, but try it.A delicious accompaniment to any dish.

Just coat whole cloves of garlic in olive oil and place on the barbeque. This may sound odd, but try it. A delicious accompaniment to any dish.

Have a small electric or battery fan by the barbecue. It will keep you cool, blow the smoke away, keep insects off the food and the air will keep the charcoal glowing hot!

Make a quick, tasty garlic crostini by cutting a French stick or ciabatta into 1cm slices (cut diagonally). Drizzle with oil and rub with a clove of garlic. Cook on BBQ until toasted then top with salsa sauce and parmesan cheese.

If you hold a last minute BBQ try this for quick BBQ sauce
Mix equal quantities of tomato and brown sauce and add a very very small amount of cola (to caramelise and make the sauce stick) and you have a brilliant quick sauce.

Marinade chicken with salt, pepper, home made thai green curry paste and thread the marinaded chunks of chicken onto skewers with green pepper, onion and aubergine.

For those difficult veggies – french beans; mushrooms; cherry tomatoes (and/or any veg you fancy) wrap in a foil parcel with a sprig of rosemary and a clove of garlic, then place on the bbq for about 15 minutes.

Get a BBQ with a lid so that you can close it down and save on your fuel costs. Oh, and remember NOT to start cooking immediately on a coal BBQ because you’ll burn the outside of the food but it won’t be cooked through and no-one likes to get food poisoning!

Relax…cook your food slowly to avoid burning – use the time to chat to your guests and drink wine

few spoonfuls of very lazy chopped garlic, put in a small metal takeaway dish, mix the garlic with tomato ketchup, put at back of bbq to warm slightly and you have a very simple but tasty garlic relish to go with your burgers.

Dunk any meat before barbying into a dip of honey, lime, rosemary, and oil for a foolsproof treat

Confused about a marinade for your chicken? Just mix barbecue sauce and a touch of honey you can’t go wrong!

My tip for a lovely barbeque dish is chicken marindae in olive oil, garlic and fresh rosemary from your garden… or dried if you have no fresh. Leave for at least half an hour.

Also chicken, olive oil and garlic and cracked black pepper with lemon juice…leave for half hour at least or long.

Barbeque… and it’s delicious with mixed leaf salad.

we always start cooking sausages in a frying pan on the bbq to start off then put them directly on to the grill, you cook the saysages properly with out the fully charcoal effect, lush!! also Holy Cow bbq sauces are lovely, marinate some pork or chicken in these, yum yum xxx

home made burgers.. 1lb of mince mixed with 1 egg and some breadcrumbs to bind them together. Add plenty of herbs i like mine with a kick so add chilli. Before you shape them into burgers though put a chunk of cheese in the middle when it melts inside the burger it’s yummy.

Make your own sweet and sour barbecue marinade by mixing tomato sauce and vinegar

All of these sound so delicious. Good stuff!

Basic rules for successful BBQ.
Ignore the weather.
Make sure the cook is well lubricated.
Turn up the music – ACDC ‘Highway to hell’ will do it.
All sausages should cooked black whilst still raw on the inside – its a fine art.
Burger buns should be flame grilled.
Any smart Alecs offering advice should be left to see if they can cook any better.