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: 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.