Recipe: Smoked roast ham in my CharBroil Big Easy barbecue

It’s hard to beat a good roast ham. It’s something usually associated with Christmas or special occasions but it doesn’t have to be. It’s always a great thing to have in the fridge – and even better if you’ve cooked it yourself!

I roasted and smoked this one in my CharBroil Big Easy barbecue. The glaze gives it a beautiful sweetness and you could really taste the smokiness from the alder wood chips. I’m lucky enough to have two large bay trees in my garden so I snipped off some fresh leaves to add to the smoker which definitely added flavour.

Make sure you score the fat of the ham before basting. This helps the flavours really soak through.

The meat thermometer is a handy way to help gauge when the ham is ready. If you’re not sure it is done, keep roasting for a bit longer – as long as it’s not burning it will be fine as the basting keeps it moist.

Roast smoked ham

With an orange and Honey Jack Daniels glaze

Place the alder wood chips and bay leaves into the smoker compartment and turn the CharBroil Big Easy barbecue to a low/medium setting. I chose to cook the ham on a lower setting for longer and it came out lovely and moist.

Leave the barbecue to heat up for about 15 minutes.

Place your ham in the basket and cook it for 25 minutes per pound.

Baste it with the sauce using a brush every 15-20 minutes.

Before taking it out, check the internal temperature of the meat has reached 140C.

Baste it one more time and leave it to rest for at least half an hour before carving.

CharBroil Big Easy

The beautifully browned smoked ham

For the baste

Half a cup of fresh orange juice

Half a cup of honey Jack Daniels

1 cup of brown sugar

1 tsps of ground ginger

Mix everything together thoroughly and baste the ham regularly using a brush.

To smoke

Alder woodchips

6 fresh bay leaves

 

CharBroil Big Easy

The luscious, thinly sliced ham


Competition: Win a Char-Broil Big Easy barbecue

Competition: Your chance to win a Char-Broil Big Easy barbecue

You’ll no doubt have noticed that I’ve been getting all excited about a new barbecue in my life and trying all sorts of new dishes. Well, I still am, the Big Easy has a lot of tricks up its sleeve – it’s an amazingly versatile piece of cooking equipment.

So I’m thrilled to tell you that you have the opportunity to win one of your very own. Right here on eatingcoventgarden.com

The Char-Broil Big Easy is the UK’s first gas three-in-one barbecue from US barbecue brand leader Char-Broil. It’s gas-fired for convenient cooking and is a smoker, roaster and grill all in one package. It’s perfect for roasts – even for large gatherings as it has the capacity to cook up to 11kgs. And there’s a grill on top, ideal for steaks, chops and salads.

I also love the smoking aspect. You fill the pull-out smoker box with wood chips and while you’re cooking add a smokey flavour at the same time.

Char-Broil Big Easy

The top of the barbecue is perfect for grilling

I’ve created several recipes for you to try on your new Big Easy – should you be the lucky winner – and there’s more to come. Here’s what you can find so far on EatingCoventGarden.

Ideas with Roast chicken

Hot smoked salmon

Roast vegetables

Peri peri chicken legs

Char-Broil Big Easy

Or how about roasting a juicy chicken

You can find out more about the Char-Broil Big Easy by clicking here.

The prize

One Char-Broil Big Easy SRG barbecue with a value of £299.99

Competition: Char-Broil Big Easy

Here’s some inside information on the fabulous Big Easy

How to enter

1 Follow eatingcoventgarden.com by entering your email in the box at the top in the right hand column.

2 When you receive the email (which should be immediately), confirm that you want to subscribe.

3 Like Char-Broil on Facebook by clicking here.

3 Answer the following question in the comment section of eatingcoventgarden.com

What three ways can you cook in the versatile Char-Broil Big Easy?

A Boil, roast and fry

B Roast, grill and smoke

C Grill, smoke and boil

D Steam, grill and roast

Terms and conditions

Competition only for residents of the UK.

Closing date for entry will be Sunday 16 July 2017 at midnight.

The winner will be chosen at random after the closing date.

The winner will be notified by email.

No cash alternatives to the prize will be offered. The prize is not transferable.

Prize does not include the gas canister.

The editor’s decision is final.

Recipe: Peri Peri chicken on my CharBroil Big Easy

Recipe: Peri peri chicken legs

It’s that time of the week again – barbecue time on my Char-Broil Big Easy. Today I’m trying to perfect my peri peri marinade. Peri peri (or piri piri as it’s sometimes spelt) is Portuguese in origin and is very popular in the African countries of Angola, Namibia, Mozambique and South Africa.

Most people associate peri peri with restaurant/takeaway chain Nando’s – and not surprisingly as it has over 1,000 outlets in over 30 countries around the world. I’ve had my share of Nando’s chicken and delicious it is, too. They also constantly produce fabulously clever TV adverts which you should google and check out – they’ll give you a real laugh.

Anyway, I digress. Today I’ve come up with this beautifully simple peri peri marinade which adds a real bite to chicken. I only marinated for about three hours – overnight would be better. And then cooked it on the grill of my Char-Broil Big Easy for around 20 minutes. The legs came out crispy on the outside and beautifully succulent inside.

I served the chicken with some slow-roasted cherry tomatoes which I cooked in the oven on low for about an hour. A match made in heaven.

Serves 2

2 legs of chicken, skin on

For the peri peri marinade

3 large fresh chillies

1 clove garlic, chopped

1 tsp sea salt

1 tsp oregano

1 tbsp paprika

200ml olive oil

100ml red wine vinegar

Roast the chillis whole in the oven at 180C for about 20 minutes until softened and slightly blackened

When they have cooled slightly, discard the stem and add them into a blender with the garlic, salt, oregano, paprika, olive oil and vinegar.

Blend until you have a liquid marinade.

Rub the marinade thoroughly over both sides of the chicken and leave to marinate in a bowl for at least two hours, turning regularly. You can do it overnight to increase the flavours.

Cook the chicken on the grill of the barbecue for about 10mins each side, checking regularly.

The chicken marinates next to the cherry tomatoes awaiting slow roasting

The chicken sizzles on the grill

Close up on the juicy, crispy chicken legs

All ready to serve

Slow roast tomatoes

Serves 2

About 10 cherry tomatoes, on the vine

4tbsps olive oil

Pour the olive oil over the tomatoes

Roast in a low oven (around 90C) until the tomatoes are soft and sweet – about an hour.

Char-Broil Big Easy tomatoes

There’s something irresistible about the sweetness of slow-roasted tomatoes

Have you perfected a peri peri marinade? Do you think it’s better than mine? Do get in touch, I’d love to try it.

Find out more about the fabulous Char-Broil Big Easy at charbroil.eu.

 

Recipe: Moroccan roast vegetables and lamb in my Big Easy barbecue

I’m loving my Char-Broil Big Easy barbecue. The more I experiment, the more I discover how versatile it is.

Today I’m going to make Moroccan-style roast vegetables – well it is a roaster after all.

It’s a simple dish. Just make sure your veg are cut in similar size pieces – except the little peppers which I kept whole. Then douse in olive oil and cumin and you’re ready to go.

I popped the roasting tray on the rack in the barbecue with the temperature on medium-high and checked them after 20 minutes – well it was my first effort roasting vegetables in my new acquisition.

In the end they need around 30 minutes – quicker than in a conventional oven. Once the veg had cooled, I added the fresh mint leaves and little knobs of soft goats’ cheese on top, squeezed the juice of a lemon evenly over and added a couple of slugs of olive oil. No need to transfer the veg to another dish – any excuse to save on the washing up.

I love cumin and it goes perfectly with these vegetables. And also with the delicious lamb chops we bought from our local butcher around the corner. I used the grill part of the Big Easy for them – cooking for about 5 minutes on each side until they were nicely striped on the outside but still medium-rare inside.

Moroccan Roast Vegetables

Serves 2

1 medium carrot

1 courgette

1 red onion

2 handfuls diced butternut

2 small peppers (I chose one red and one yellow for colour variation)

2 tsps cumin seeds

4 tbsps olive oil

2 tbsps goat’s cheese

A handful of fresh mint leaves

Chop up all the vegetables except for the small peppers.

Toss them in the olive oil and cumin seeds in a roasting dish.

Place the dish on the rack in the Char-Broil Big Easy barbecue with the temperature on medium-high.

Cook for about 30 mins, checking after 20.

Remove from the barbecue and leave to cool.

Sprinkle the mint leaves and goat’s cheese on top of the roast vegetables. Use a teaspoon to dot small pieces of the goat’s cheese over the vegetables. It adds a beautiful creaminess.

Squeeze over the juice of one lemon and add a drizzle of olive oil and you’re ready to serve.

Vibrant vegetables are spiced up before cooking

The final salad topped with mint and goat’s cheese

The lamb chops sizzling on the barbecue grill

Find out more about the Char-Broil range by clicking here.

Next week I’ll be pursuing my self-inflicted challenge to making the perfect (well, extremely good anyway) peri peri chicken. Could cooking it on the Big Easy be the secret to success?

Recipe: Hot smoked salmon in my Big Easy barbecue

Okay summer still hasn’t really arrived in London – sometimes it never really does – but I am certainly not going to let that prevent me from getting out into my garden and lighting the barbecue. Especially now that I have my brand new Char-Broil Big Easy barbecue which has the power to roast, smoke and barbecue. You can read all about the UK’s first three-in-one smoker, roaster and grill in one package here and also discover some lovely roast chicken recipes to try out.

Today I’m getting more adventurous (as promised) and trying something for the first time. I’m going to hot smoke some lovely fresh salmon. First step is to make a marinade and give the salmon 2-3 hours to soak up the flavours.

Getting ready to marinate in front of my CharBroil Big Easy

Honey Jack Daniels marinated smoked salmon

Serves 2

The marinade

3 tbsps Honey Jack Daniels

2 tbsps brown sugar

2 tbsps soya sauce

1 tbsp dijon mustard

Mix all the ingredients and marinate one piece of filleted fresh salmon per person for 2-3 hours

Recipe: Hot smoked salmon

Give the salmon fillets time to absorb the flavours

While the salmon is marinating get your smoker ready. There is a pull out box on the side of the Char-Broil Big Easy where your wood chips go. You can buy a range of wood chips from many places. I got mine from smokingwoodchips.co.uk and today I’m using some of the plum chips.

Measure out the chips you need and soak in water for about half an hour. This is to ensure you get a lot of smoke for your cooking. Drain, spoon the chips into the smoker box and insert into the barbecue.

Light the barbecue and put it on to high. Leave for about 10 minutes or until you can see smoke start to appear.

Fold tin foil into sizes slightly bigger than the salmon, take the salmon fillets out of the marinade and place on the foil. Place on the rack inside the barbecue and cook for about 15 minutes – checking regularly.

The sugar and honey in the marinade will make the skin crispy and add some slight blackening, which I love. You’ll find that the salmon is beautifully flakey and moist inside.

Beautifully soft and flavoursome salmon with chilli corn and potatoes

Today I served the salmon with some Jersey Royal potatoes (they are in season after all) and lovely sweetcorn which I cooked on the grill section of the barbecue above the smoking rack. Plus I made a simple sour cream sauce. Here’s how.

Sour cream sauce

150ml sour cream

1 tbsp Dijon mustard

3 tbsps chopped fresh dill

Mix all the ingredients at least three hours before serving and keep cool in the fridge. This amazing and simple sauce is wonderful with all kinds of fish – and tastes amazing on potatoes, too.

This sour cream and dill sauce goes perfectly with the smoked salmon

Sweet chilli barbecued sweetcorn

2 ears of corn

2 tbsps sweet chilli sauce

A few knobs of butter

Place each ear of sweetcorn on a piece of foil large enough to wrap it in.

Spread the sweet chilli sauce over the sweetcorn with a knife. Add a few knobs of butter to each parcel.

Wrap the corns up fairly tightly and place on the grill of the barbecue which is at the top above the smoking .

Put them in at the same time as the salmon and they will be perfect by the time your salmon is cooked.

 You can read all about the fabulous Char-Broil Big Easy – the UK’s first gas three-in-one barbecue at www.charbroil.eu 

And watch this space for more great alfresco cooking ideas. Next week I’m going to be roasting some vegetables Moroccan-style (yes, in the barbecue) to match with our delicious local lamb chops. My mouth’s already watering just thinking about it.