Tag Archive: bbq explorers

  1. Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ Explorers

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    If you’ve never tried Haggis before then this innovative taken on the classic could be your perfect introduction. These Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties are a warming, exciting, and delicious take on a Scottish classic so why not give them a try?

    What is Burns Night?

    A Burns Night Supper usually takes place on 25th January because it is the birthday of Robert Burns, a famous Scottish Poet. The evening traditionally involves a reading of the famous poem Address to a Haggis, a ceilidh, and lots of whisky!

    BBQ Explorers use our Stainless Steel Tri-Ply range so check out what we love about it here and take a look at their other amazing recipes.

    “Burns suppers are a celebration of the life and poetry of the poet Robert Burns and these kebabs add a new dimension to any dinner.”BBQ Explorers

    Serves: 6

    Ingredients for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties

    • 900g haggis
    • 900g of your favourite sausages (Cumberland and Lincolnshire sausages work well)
    • 1.5 tbsp runny honey
    • 1.5 tbsp whisky

    For the neaps and tatties…

    • 1 medium swede peeled and roughly chopped into 1.5cm cubes
    • 850g Maris Piper potatoes peeled and cut into roasting potato size pieces
    • 3 carrots peeled and chopped into small pieces
    • Goose fat
    • 5 garlic cloves
    • Sea Salt


    Cooking Method for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties

    1. Firstly, preheat your BBQ for indirect grilling.
    2. Next, remove the sausagemeat from the skins and then mix with the haggis in a bowl.
    3. Divide into six pieces, roll and thread each piece onto a skewer and then put them in the fridge for at least one hour.
    4. Put the potato pieces into a stainless steel tri-ply saucepan filled with lightly salted water and then parboil them for 15 minutes. Next, drain the water and put the potatoes to one side.
    5. Add two tablespoons of goose fat and five slightly smashed garlic cloves to a roasting pan and then heat it up on your bbq but make sure not to cook over direct heat.
    6. Add the potatoes and a teaspoon of sea salt to the roasting pan and then cook them over indirect heat for one hour at 200°C.
    7. Boil the swede chunks for 35 minutes and then add the carrot pieces after 20 minutes.
    8. Remove the potatoes from the heat, add the cooked swede and carrots to the roasting dish and then gently smash.
    9. Time to cook the kebabs! Place them on your BBQ and cook over indirect heat for around 25 minutes, turning regularly.
    10. Next, place the roasting dish back on the bbq and cook at 200°C for 20 minutes over indirect heat (but this can also be cooked in your oven)
    11. In a ProWare Kitchen milk pan, add the honey and whisky. Gently heat for one minute and then brush the glaze all over the kebabs after 20 minutes.
    12. Remove the kebabs once they hit an internal temperature of 75°C, let them rest for a couple of minutes and serve with the smashed neeps and tatties.

    These Burns Night Haggis Kebabs with a Honey and Whisky Glaze are ideal for a Burns Night celebration so get cooking!

  2. Toad in the Hole with Red Onion Gravy by BBQ Explorers

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    Not only is Toad in the Hole with Red Onion Gravy a wonderful autumn/winter family dish, but it’s also great for Halloween! That being said, we bet you never considered making it on the BBQ.

    Well, BBQ Explorers are back and they’ve done it again. Using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply milk pan, they have created a mouth-watering Toad in the Hole, packed with mustard, rosemary, and thyme.

    Our favourite thing about this recipe is definitely using Pigs in Blanket for the sausages! They used lamb and mint sausages but encourage you to use your favourites because that’s what makes it a family favourite!

    If you want to try it out, then make sure you check out what we love about our Stainless Steel Tri-Ply range here and also the other amazing recipes we have from BBQ Explorers.

    Serves: 6

    Ingredients for Toad in the Hole

    • 12 lamb and mint sausages (choose your favourites)
    • 12 rashers of thin smoked pancetta bacon or steaky bacon
    • 450g semi-skimmed milk
    • 6 large eggs
    • 210g of plain flour
    • 1.5 tbsp wholegrain mustard
    • Fresh sprigs of rosemary and thyme
    • 2 tbsp rapeseed oil
    • 2 red onions, cut into medium sized wedges
    • Carrots and runner beans
    • Potatoes for roasting or mash

    Ingredients for the Red Onion Gravy

    • 200ml red wine
    • 400 ml beef or chicken stock
    • 1 red onion, sliced thinly
    • 0.5 tbsp demerara sugar
    • 1 tbsp balsamic vinegar
    • 1 tbsp plain flour

    Equipment for Toad in the Hole with Red Onion Gravy

    Cooking Method for Toad in the Hole with Red Onion Gravy

    1. Prepare your bbq for cooking.
    2. Wrap one slice of the pancetta bacon around each sausage.
    3. Add the plain flour to a bowl and then, one by one, add the eggs, whisking as you go. Slowly pour in the milk and continue to whisk it until you have a smooth consistency. Add the herbs, salt/pepper and mustard, and then cover over and store for an hour in the fridge.
    4. Cook the sausages on the bbq until they are browned and then remove them. Next, prepare your BBQ for cooking over indirect heat at 220°C.
    5. Once the bbq is hot enough, add a Stainless Steel Tri-Ply 35cm Roasting Pan and rapeseed oil.
    6. Once hot, quickly add the sausages, onion wedges, batter, rosemary, and thyme. Close the lid and cook for 30 minutes. Definitely, no peaking!
    7. Time to make the gravy! I used my Stainless Steel Tri-Ply 14cm Milk Pan (stainless steel interior), which is an ideal size to use.
    8. Add the oil to the pan and then, once it’s hot, add the onions and cook them until they become soft.
    9. Next, add the demerara sugar and balsamic vinegar. Give the mixture a good stir and cook for 5 minutes.
    10. Stir in the plain flour and cook for a couple of minutes before adding the red wine. Let it reduce for a few minutes before adding your stock and then cook for 15 minutes.
    11. Remove your toad in the hole from the bbq and serve with potatoes, carrots and runner beans.
    12. Finally, pour on your onion gravy and enjoy.
  3. Smoked Mexican Meatballs by BBQ Explorers

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    Warming, winter flavours are the order of the day for Bonfire Night so why not try these Smoked Mexican Meatballs? This is also a great recipe to batch cook so there will be plenty leftover for those chilly weeknights.

    Bonfire night is a great opportunity to invite friends over for an autumnal outdoor party. This bbq dish is inspired by Mexican flavours and is easy to make. The ProWare Kitchen sauté pan is ideal for making this tasty meal.

    Neal Ashford, BBQ Explorers

    Neal loves our Stainless Steel Tri-Ply range and uses our sauté pan in this recipe so make sure you check out what we love about our Stainless Steel Tri-Ply range here. Also, don’t forget the other amazing recipes we have from BBQ Explorers because you’re sure to find loads of other innovative recipes to cook all year round.

    Smoked Mexican Meatballs

    Serves: 6

    Ingredients for Smoked Mexican Meatballs

    • 500g minced beef
    • 500g minced pork
    • 100g corn crisps (we used Doritos)
    • 1 red onion
    • 2tbs coriander
    • 2tbs parsley
    • 1 egg
    • 2tsp ground cumin
    • 2tsp smoked paprika
    • 2tsp ground coriander
    • 2tsp garlic granules
    • 2tsp salt
    • 1 tsp black pepper

    Ingredients for Tomato and Roasted Pepper Sauce

    • 2 cloves of garlic
    • 200g roasted peppers
    • 800g chopped tomatoes
    • 1tsp chipotle paste
    • 1tsp salt
    • 1tsp sugar
    • 1 tsp pepper

    Serve with

    • Grated cheese
    • Rice
    • Guacamole
    • Sour cream
    • Fresh coriander


    Cooking Method for Smoked Mexican Meatballs

    1. Prepare your bbq for cooking with direct and indirect heat.
    2. Mix together the cumin, smoked paprika, ground coriander, salt and black pepper to create the meatball spice mix.
    3. Finely chop the coriander and parsley and grate the red onion.
    4. Using a food processor or a heavy object, create a fine crumb with the corn crisps.
    5. Add the minced pork, minced beef, spice mix, onion, coriander, parsley and egg to a bowl and give it a good mix with your hands.
    6. Roll small golf ball size meatballs with your fingers and then put the meatballs in the fridge for 30 minutes.
    7. When the BBQ is hot enough, place the meatballs on the cooking grate and cook with indirect heat. Add a handful of woodchips (we used Cherry wood) to the coals to give the meatballs a mild smoky flavour. Cook the meatballs for 8 minutes, so they are browned but not entirely cooked through, and then remove from the heat.
    8. Next, place your sauté pan over direct heat and cook the garlic in rapeseed oil for two minutes.
    9. Add the chopped tomatoes, chipotle paste, sugar, salt and pepper and give the mixture a good stir and simmer for five minutes before adding all the meatballs.
    10. Cook for 10 minutes and then add the roasted peppers and cook for a further 5 minutes. Check to ensure the meatballs are cooked through and then serve with rice and your toppings.
  4. Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers

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    BBQ Explorers are back with their latest BBQ recipe… risotto! If you’ve never cooked a risotto on the BBQ then what are you waiting for? Be guided through this Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers. Mackerel can be substituted for other smoked fish to suit your tastes and risotto is also a great recipe for batch cooking!

    “Risotto is such a versatile dish and can be customised with various ingredients. This recipe is an autumnal family favourite in our house and can be cooked on a bbq or in your kitchen.

    It’s delicious, packed with flavour and easy to make. The Proware Kitchen Stainless Steel Tri-Ply Sauté Pan is ideal for creating this tasty dish in an outdoor cooking environment.”

    Neal Ashford, BBQ Explorers

    Serves: 4

    Ingredients for the Smoked Mackerel, Spinach and Pea Risotto

    • 75g unsalted butter
    • 2 onions, finely chopped
    • 400g risotto rice
    • 150ml white wine
    • 1.5 litres of fish stock
    • 280g smoked mackerel
    • 4 spring onions
    • 110g spinach
    • 150g frozen peas


    Cooking Method

    1. Heat the butter in the sauté pan and then fry the onions for five minutes until softened. Stir in the risotto rice and mix with the butter for a couple of minutes before adding the white wine. Keep stirring until most of the alcohol has disappeared.
    2. Add about half a litre of the fish stock to the pan and then let it gently simmer for 15 minutes. Add the next half litre and season with salt and pepper before adding the remainder of the stock.
    3. When most of the stock has been absorbed by the rice, add the peas and cook them for a few minutes.
    4. Peel the skin away from the mackerel and tear it into pieces. Then, add the mackerel to the risotto and cook it for a couple of minutes.
    5. Finally, add the spinach and let it wilt a bit before taking it off the bbq.
    6. Serve immediately, garnish with the spring onions and add parmesan cheese if you think it needs additional flavour.

    Enjoy this fantastic recipe and check out BBQ Explorers’ other recipes on our website because there is something for every occasion! If you liked their Smoked Mackerel, Spinach and Pea Risotto, make sure take a look at the paella!

  5. Scottish Ale and Beef Chilli by BBQ Explorers

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    We owe a lot of culinary goodness to Scotland. This Scottish Ale and Beef Chilli by BBQ Explorers celebrates Innis & Gunn from Edinburgh. Founder and Master Brewer, Dougal Gunn Sharp, was the first Scottish brewer to win Champion Beer of Britain, and they are known for pioneering the cask-matured beer movement in Scotland.

    If you’re heading to Scotland anytime soon, make sure you check out our Top Foodie Picks of Edinburgh.

    If you’ve never considered using your bbq like this before then you should definitely check out our other BBQ Explorers recipes on our website.

    BBQ Explorers say:

    This Scottish beef chilli dish is delicious. An ideal summer meal to eat outdoors with family and friends. It’s also great for outdoor Halloween parties and 5th November too! The ProWare Kitchen Stainless Steel Tri-Ply Stockpot is ideal for bbq cooking and perfect for this chilli.

    Serves: 6


    Stainless Steel Tri-Ply 24cm Stockpot


    • 1.2kg diced beef
    • 600ml ale (we used Innis & Gunn cask matured ale brewed in Scotland) and 400ml of beef stock or you can use 1 litre of beef stock instead.
    • 250g smoked bacon lardons
    • 400g tin of chopped tomatoes
    • 400g tin of red kidney beans
    • 1 red pepper
    • 1 green pepper
    • 1 large onion
    • 1 red chilli
    • 5 garlic cloves
    • 1 tbs muscovado sugar
    • 2 tbs Worcestershire Sauce (or Henderson’s Relish if you’re from Yorkshire like we are!)
    • 1 tbs of tomato puree
    • 25g dark chocolate
    • Glug of rapeseed oil
    • 2 tsp smoked paprika
    • 2 tsp ground coriander
    • 2 tsp ground cinnamon
    • 2 tsp cumin
    • 1 tsp dried oregano
    • 1 tsp black pepper
    • 1 tsp sea salt

    Serve with

    • Rice
    • Grated cheddar cheese
    • Sour cream
    • Lime wedge

    Top cooking tip: “This is a great meal to cook outdoors on your BBQ. Prepare your bbq for direct cooking over charcoal and leave space for indirect cooking away from the charcoal so you can cook at a lower temperature. This is a long cook and will need additional charcoal midway through the preparation.

    BBQ Explorers


    Cooking Method

    1. Place your stockpot directly over your charcoal and add a glug of rapeseed oil then let the pan heat up.
    2. Create your spice mix. Add together the smoked paprika, coriander, cinnamon, cumin, oregano, black pepper and sea salt. Give it a good stir and keep for later.
    3. Roughly chop the onion, red chilli, and garlic, add to the stockpot and cook for about five minutes.
    4. Add the bacon lardons and cook for a further five minutes.
    5. Next, add the diced beef and chopped tomatoes, give the meat a good stir.
    6. Add the tomato puree, Worcestershire sauce, spice mix, ale, beef stock and give the pot a big stir.
    7. Bring to the boil, put the lid on and move away from the direct heat and cook for two hours. Give the chilli a stir every 30 minutes or so.
    8. After a couple of hours, remove the lid and add the kidney beans, peppers, sugar and dark chocolate. Give it a stir and cook for another 30 minutes.
    9. Serve the beef chilli with rice, grated cheese, sour cream, and the juice from a lime wedge.
  6. Steak Cooked With Butter, Rosemary and Thyme by BBQ Explorers

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    BBQ Explorers are champions at showing just how versatile a bbq can be. This time, they’ve cooked up a treat – steak cooked with butter, rosemary and thyme, served with new potatoes and a tomato and rocket salad. A household favourite, this dish is perfect for those balmy evenings when you want to cook and eat outside.

    If you’ve never considered using your bbq like this before then you should definitely check out our other BBQ Explorers recipes on our website.

    BBQ Explorers say:

    The Proware Kitchen Stainless steel sauté pan is ideal for this steak dish. The steak is flavoured with rosemary, thyme, butter, and garlic. It’s delicious and easily created on your bbq!

    Rosemary and thyme sprigs are great with steak and garlic adds a strong flavour that complements the steak brilliantly. Butter not only adds a lovely flavour to the steak and also helps to make it juicier.

    BBQ Explorers steak in a ProWare stainless steel saute pan on the bbq

    Serves: 1 or 2, depending on how many steaks you have


    • Your favourite thick cut of steak
    • 3 sprigs of thyme
    • 3 sprigs of rosemary
    • 3 garlic cloves
    • 2 tablespoons of rapeseed oil for frying
    • 75 grams of unsalted butter
    • New potatoes
    • Salad
    • Tomatoes


    Cooking Method

    1.  Remove your steak from the fridge and let it sit at room temperature for about 30 minutes prior to preparing it.
    2. Pat the steak dry with a paper towel, and then generously season with pepper and salt. Make sure to season the top, bottom, and sides of the steak.
    3. Heat your stainless steel sauté pan directly over the charcoal on your bbq to a high temperature. Once the pan is hot pour in the rapeseed oil and add the seasoned steak to the pan.
    4. Cook the steak for 30 seconds on the top, bottom and sides. Next, add the butter, herbs, and crushed garlic.
    5. As the butter melts, begin basting the steak with the garlic and herb-infused butter and keep turning.
    6. Next, remove from the pan once it hits the internal temperature that’s right for you. Meat thermometers are easy to use and ensure that you always have great tasting steak cooked the way you like it.
    7. For a medium rare steak the temperature should be between 54 to 57°C, medium would be 57 to 63°C, medium well done would be 63-68°C and well done would be 68°C and above.
    8. Once out of the pan, let the steak rest for 5 minutes before serving. We served the dish with a tomato salad and new potatoes. Absolutely delicious.

  7. BBQ Beef Bourguignon by BBQ Explorers

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    BBQs don’t just have to be for the summer, or limited to burgers and sausages. This irresistable Beef Bourguignon by BBQ Explorers, created using our Stainless Steel Tri-Ply Stockpot over hot charcoal, proves just that. They also used our Stainless Steel Tri-Ply Sauté Pan to fry the shallots and bacon lardons.

    Make sure you follow BBQ Explorers on social media and you can check out the other fantastic BBQ recipes they’ve created using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply Sauté Pan in our Recipes section here.

    To try our products out on your BBQ, head to our shop now!

    Serves: 8

    Ingredients for the BBQ Beef Bourguignon

    • 1.6kg braising steak cut into large chunks
    • 4 large carrots
    • 4 sticks of celery
    • 4 cloves of garlic
    • 2 teaspoons of Dijon mustard
    • 4 bay leaves
    • 4 sprigs of thyme
    • 2 onions
    • 850ml of red wine
    • 50g of plain flour
    • 30g of unsalted butter
    • 1 tbs tomato puree
    • 300g bacon lardons
    • 200g chestnut mushrooms
    • 200g button mushrooms
    • 300g shallots
    • 2tbs Rapeseed oil
    • Salt & pepper
    • 500ml beef stock


    Cooking Method for the BBQ Beef Bourguignon

    1. Chop the braising steak into large chunks and put in a large bowl with 2 bay leaves, a few sprigs of thyme, 1 bottle of red wine, Dijon mustard and some pepper. Cover it and leave it in the fridge overnight.
    2. Prepare your BBQ for cooking.
    3. Strain the marinated meat, pat it dry with kitchen paper, and keep the wine mixture for the cook before coating the meat with the plain flour.
    4. Heat the rapeseed oil in a large stock pot and then brown the meat.
    5. Add 100ml of wine to a ProWare Stainless Steel Tri-Ply Stockpot and fry the roughly chopped onions, carrots, celery and garlic. After a minute, stir in the tomato puree and cook for around 10 minutes.
    6. Return the beef to the stockpot and add the saved wine mixture. Season well, add a few sprigs of thyme and a couple of bay leaves. Give it all a good stir, bring it to a simmer, and cover with the stockpot lid. Cook for around 1.5 hours until the meat is tender.
    7. Take the stockpot from the BBQ and then put to one side.
    8. Put a little rapeseed oil into a ProWare Stainless Steel Tri-Ply Sauté Pan and add the shallots and bacon lardons then fry them for around ten minutes.
    9. Remove the sauté pan from the BBQ and replace with the stockpot. Stir in the bacon and shallots and add the mushrooms, then heat for a further 30 minutes.
    10. Serve with mashed potatoes and some green vegetables. It’s delicious.

  8. Roast Leg of Lamb with Rosemary and Garlic by BBQ Explorers

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    We’re so grateful to BBQ Explorers for providing this recipe! Check them out here.

    BBQ’d bone-in leg of lamb with rosemary and garlic is delicious. It’s a family favourite and ideal for that big occasion any time of year.

    There is something very special about cooking meats over charcoal instead of an oven that will take your meal to a whole new level.

    The marinade is simple to make and full of flavour. All you need is rapeseed oil, a few cloves of garlic roughly chopped and a few sprigs of fresh rosemary.


    • bone-in leg of lamb
    • 2 tbs chopped fresh rosemary
    • 5 cloves garlic, peeled and roughly chopped
    • 200ml rapeseed oil










    Step by step guide:

    1)   In a bowl combine the oil, garlic and rosemary.

    2)   With a sharp knife, slice slits all over the leg of lamb and rub the mixture all over. Place the lamb in the fridge for at least 4 hours or overnight.

    3)   Remove the lamb from the fridge two hours before cooking to get it up to room temperature.

    4)   Set your bbq up for indirect cooking and make sure that the cooking temperature is around 180 degrees C. You can cook this on any charcoal or gas bbq as long as it has a lid.

    5)   Place the marinaded lamb in a Proware-Kitchen roasting pan. To keep the meat off the metal surface you can place a few carrots underneath.

    6) Add the pan to the bbq and close the lid. It’s that simple. I’m a big fan of cooking to temperature and not to time. I use a meat probe throughout the cook so that I know the cooking temperature.

    7)   The leg of lamb is ready once it’s hit an internal temperature between 56 – 66 Degrees C. If you like your lamb medium rare take it off the heat at around 56 Degrees C and if you like it medium take it off at 66 Degrees C.

    8)   Remove the lamb from the bbq, cover with foil and let it rest for thirty minutes before carving. It’s going to be delicious.

    Serve with your favourite vegetables. This is a delicious roast dinner.

  9. BBQ Pork Loin cooked in Cider with Vegetables by BBQ Explorers

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    We’re so grateful to BBQ Explorers for providing this recipe! Check them out here.

    A delicious recipe for sweet and savoury pork loin slowly cooked outdoors on a bbq in cider with vegetables. Served alongside roast potatoes and fine green beans, it’s a delicious dinner for four.

    BBQ Explorers love everything about cooking and the outdoors, and even cooking on the BBC!



    Chopping board

    35cm Stainless Steel Roasting Pan

    Cooking thermometer

    BBQ with a lid and charcoal


    1.5kg boneless and skinless pork loin

    2 large onions

    6 medium carrots

    5 celery sticks

    1 tbs light brown sugar

    900ml dry cider


    Fine green beans


    1. Light your charcoal and let the bbq temperature stabilise at around 160 Degrees C. Roughly chop the onions, carrot and celery and spread evenly across the roasting pan. Sprinkle the light brown sugar over the vegetables and place the pork loin on top. Finally, add the cider.
    2. You must not place the roasting pan over direct heat on the bbq. Cook the pork loin over indirect heat for approximately one hour and forty minutes. Check the internal temperature of the pork at the centre of its thickest part. It should be at least 65 Degrees C.
    3. Once cooked remove the pork loin from the heat and let it rest for twenty minutes before carving. Check the vegetable mix in the roasting pan, if it isn’t completely soft let it cook for further 20 minutes.
    4. Slice the pork and serve with the vegetable mix, roast potatoes, fine green beans and the pan sauce.