THE INVENTORS OFBARBECUE PLEASURE

FOOTBALL PARTY

Discover sixsupporter tips fora fi ery BBQ season

RECIPESPizza on the BBQ, chicken with beer and Brazilian especialidade

TRENDS & INNOVATIONSJoy and simplicity at the table with the Joya and Grilltabs

Win aBarbecook

Experience!

NEW!

Set the BBQ season on fireHave you been on tenterhooks for a while ? Barbecook has good news for you. It is time again to dust off your barbecue and prepare delicious grilled meat recipes. Barbecook declares the BBQ season officially open !

On the Joya and Grilltabs menu: grilling convivially at the table.

A delight for young and old!

See p. 16

Do you feel like putting some colour in your garden? You can do so with

the new Major Chili and its red pepper. It will be a spicy summer !

See p. 13

Discover our handy new covers that will protect your barbecue against

rain, wind and mould.

See p. 55

This year too, fun and comfort take absolute precedence. That is why we have created the Joya for you. The Joya is a compact table grill that will provide flavourful moments for your family and friends. Easy and safe operation turns even the littlest ones into fully fledged chefs.

Amateur footballer ? Six supporters provide you with tips for a BBQ with a fiery ambiance. Also discover inspiring ideas and organise a full-on Brazilian evening.

With these tips, tricks, recipes and novelties you will be set ablaze for a memorable BBQ season !

Discover how to organise an amazing Brazilian fiesta on page 40

Grilling at the table with the compact Joya-barbecue on page 16

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THE INVENTORS OFBARBECUE PLEASURE

Barbecook’s charcoal grill. The perfect fire… without a lid !

100% fun, 0% stress

Barbecook’s charcoal grill is the guest of honour who will create a convivial ambiance around a great fire. A barbecue without a lid ? You will enjoy delicious grilled meat aromas even more and be able to keep an eye on your meal at the same time.

A perfect fire, powerful enough to cook your meal without a lid

With our unique QuickStart® lighting system you can ignite the fire effortlessly and fast. Perfectly controlling the intensity of the fire and your meat’s doneness ? It is possible with the adjustable air flow and the grid height.

Known for its easy lighting system, famous

for its design !

4 5

Hooks to hang all accessories

Two sturdy wheels to easily move the BBQ

QuickStart® system for rapid ignition

“It is child’s play to steerthis mobile QuickStart®

through the garden.”

Because your neighbours love to eat smoked salmon but not to be smoked out, this mobile range Go is fitted with two sturdy wheels and a practical handle. It’s child’s play to steer this specialist in mobility through the garden and park it in the right wind direction. And if the neighbours cannot keep from peeking, why don’t you invite them too ?

You can see a shower heading your way. Maybe the sun will make its appear-ance but you are not 100% certain. Never mind, with the Go you will play your trump card. Under the lean-to or in the most remote corner of the garden, this robust, mobile barbecue will follow in your wake. What about the guests ? They will come too.

Placing it depending on the wind directionYou won’t need a compass. The wet finger in the air technique will work. The Go is the per-fect pal to face the wind. With the QuickStart® lighting system and a newspaper the matter is quickly settled. And the adjustable air supply

keeps everything under control.

No more lonely grilling !And suddenly the sun pierces through the blanket of clouds. Someone moves the table, in order to fully enjoy the heat. No worries. The Go can take it. With the practical handle you

can take the cart with you to the sun. And during grilling you can chat with the guests. And everyone is happy !

Tip

The sturdy Go range can take some rough handling. After you are done you can easily take it to the garage or garden shed. Do not leave the accessories lying around on the grass, but hang them from the handy hooks. This will save you time in the future during preparation. The ash catcher at the bottom can also be easily removed. Brush the ashes away before storing the cart.

6 7

• Easy QuickStart® lighting system• Adjustable air supply• Enamelled burner box, tube and windscreen• Chrome cooking grid ø 50 cm• 4 positions• Up to 10 people

Major Black Go

After the fire, the wheel also reinvented Go range : guests will follow in your wake

x Beijing

Barbecook Go goes globalWhat is on the grill in China ? Do they still have dog, cat or rat on the BBQ menu?

In the stalls in Chinese streets, they primarily offer fresh ingredients, which they fry in a jiffy and finish with a dash of Asian salt or Vé-tsin. In South Africa some braai (grilled meat) is always awaiting enthusiastic guests. In Turkey they can only think of kebabs on the grill. Tucking in is the universal message.

China

Preparation time: 30 min. Difficulty: 1 Serves 4

Ingredients600 g chicken livers1 tablespoon soy sauce1 tablespoon dry sherry1/4 teaspoon garlic powder dash of salt or Vé-tsin2 teaspoons sugar

2 teaspoons ginger powder 2 tablespoons corn flour1 tablespoon flour3 tablespoons oil

Preparation1. Combine soy sauce, sherry, garlic powder, salt,

sugar and ginger in a bowl. Fold in the livers and leave to marinate for 20 minutes.

2. Fold in corn flour and flour and fully cover. 3. Grill the livers until cooked and crispy. 4. Allow to drain thoroughly on paper towels. Serving tipsCan be served hot or cold. Eat with a peppercorn and salt dip.

Fried chicken livers Chinese style

9

x Greytown

x

South Africa

Turkey

Preparation time: 45 min. Preparation: Marinate for 24 hours Difficulty: 2 Serves 6

Ingredients2 kg pork shoulder 2 chopped onions3 cloves garlic500 ml strong rooibos tea250 ml tomato ketchup 250 ml Chutney75 ml Worcester sauce 125 ml red wine vinegar

2 teaspoons mustard Dash of salt Dash of pepper

South African braai with pork chops and rooibos tea

Preparation1. Mix the marinade ingredients together and cook for

5 minutes over low heat.2. Allow the marinade to cool.3. Marinate the meat (preferably 24 hours in advance).4. Grill the meat.5. Season the pork on both sides with salt-and-pepper

and leave to grill for a further 10 minutes.

TipThe longer you allow the pork to marinate, the fuller the flavour. Make sure to start a day ahead of time.

Preparation time: 30 min. Preparation: Marinate for 4 to 8 hours Difficulty: 2 Serves 4

Ingredients750 g lamb shoulder or fillet, cubedsalt and black pepper coriander powdersweet paprika powder allspice powder grated nutmeg mustard powder chili pepperonions, chopped the size of the meat cubes fresh coriander, finely choppedfresh flat-leaf parsley, finely chopped 100 ml white vinegarwhite wine (during grilling)spring onion or fresh coriander to garnish

Preparation1. Season the meat with the mixture of salt, pepper,

coriander, paprika, allspice, nutmeg, mustard powder and chilli powder.

2. Mix together the onion slices, parsley and fresh coriander and stir in the meat.

3. Add the vinegar to the meat mixture and allow to marinate for 4-8 hours, stirring occasionally.

4. Thread onion and meat alternately onto skewers.5. Grill the kebabs, but make sure they remain juicy.6. During grilling, keep the kebabs moist with white

wine.7. Garnish the kebabs with sliced spring onions.

Kebabs with green herbs and spices

Istanbul

Go side table

With this handy table you can keep everything within reach without losing sight of the cooking.

NEW

10 11

The black Barbecook range holds all the cards for a successful outdoor party: a solid food grid, adjustable in height and a handle to protect against the hot burner box. The air supply can be easily adjusted allowing you to take control of the intensity of your fire. Does dripping fat suddenly flare up the flames ? Just quickly raise the grid. The base with the ash catcher at the bottom makes your barbecue maintenance even easier. It is easy to remove with the sturdy mounting clips, so that BBQ princes who do not like cleaning up afterwards, no longer have any excuse.

Would you like to instantly create a lively cheery mood in your garden ? Go for the trendy colours of the Barbecook range. This colourful collection holds all the cards among charcoal barbecues in the black range. In addition, it caters for the hipsters with its cheerful colours: kiwi green, petroleum blue or chili pepper red. Even your flowers will be envious.

Major Black

• 10 people• Chrome grid Ø 50 cm - 4 positions• Black enamelled burner box,

tube, windscreen and base

Apron and

glove set

Major Chili

• 10 people• Chrome grid Ø 50 cm - 4

positions• Enamelled burner box and

tube, stainless steel base and windscreen

Also available in:

Black vs. Colour

Novelty for 2014: the Major Chili and its red pepper

set the tone for the season !

13

NEW

Chili set

• Rubber handle• L: 43 cm

Easy to use with practical handles.

The polished stainless steel provides maximum reflection and is easy to clean.

This gift will set him on fireDoes your partner suddenly have two left hands whenever he has to cook ? This can easily be changed. Give him a present with which he can easily learn to control the fire and become a natural with the grill. Give him a Barbecook charcoal grill with a Dome reflector.

The Dome grills wonderfully: top and bottomThe Dome reflector reflects the heat from your charcoal fire. This will allow your dish to be grilled and heated evenly on both sides.

What is simmering under the Dome ?Garlic bread, veg, beef, chicken, fish fillets, etc., it is all possible with the Dome. Even larger cuts such as leg of lamb or pork tender-loin. Do not hesitate to test your favourite recipes and discover how the concentrated heat releases the most delicious flavours and aromas. Be inventive: do not hesitate to experiment and enjoy. The Dome reflector is also ideal for baking pizzas. On p. 32 you will discover a few tasty recipes and tips.

15

Perfect cooking as well as enjoying the fireThe Dome reflector can be placed at three different heights on your charcoal grill. It will cook your preparations top and bottom to the correct doneness. In addition, you can easily monitor the grilling process through the opening. And continue to enjoy the glow. Your kitchen prince will never again serve you chicken that is charred on the outside and raw on the inside. At last you can compliment your sweetheart honestly on his cooking perfor-mance.

“Mum, sit still at the table ! And dad, do not forget to

eat your veg, eh !”

Are your kids on tenterhooks ? Get them to cook with you!

“Mum, sit still at the table! And dad, do not forget to eat your veg, eh! And once you have finished your meal, you will get a dessert later on.” Long live the world turned upside down: Barbecook’s Joya is not a freestanding model. Put it festively in the middle of the table allow-ing everyone to cook for themselves. Including the kids. In all safety of course.

Grilling becomes child’s playThe Joya is super user-friendly for little hands. It never gets too hot thanks to the ceramic burner box. The water in the burner box in turn ensures a cold bottom and the silicone feet protect your table.

Joya

• Washable stainless steel grid and inner burner box

• Kid-proof• Safe ceramic burner box• Protective silicone feet

Lazy Susan with six sauce bowls

The stylish Joya is a child of its time, which is why you can get it in trendy white or classy black. Also handy is the bamboo lazy Susan available as an option: Fill the bowls with dressings or fish, meat, vegetables for grilling on the Joya.

My Joya

17

A single dose of Grilltabs is enough for a full hour of

grilling pleasure.

Sustainable Grilltabs

Are you familiar with the Invader Bush ? It is an encroaching bush in the African savannah that takes the sunlight away from local fauna and flora. Weeds do not perish but in the form of Barbecook Grilltabs the bush has a useful purpose. Tidy is best !

• The result ? Compact charcoal briquettes made from 100% FSC-certified wood. In the form of Grilltabs the destructive Invader Bush no longer harms the African savannah. And at the same time you can light your Joya in no time at all.

• Furthermore the PET lid and aluminium bowl are 100% recyclable and suitable for PMD waste. And the remaining ashes make a perfect fertiliser for your plants.

A full hour of barbecue fun !Say goodbye to dust, huge charcoal bags and blackened charcoal hands. Light your table barbecue in a jiffy thanks to these handy Joya refill packs!

Grilltabs: Light your Joya in less than no time and without creating dustPreparation time: 30 min.

Serves 4

Ingredients1 slice white bread4 tbsp milk300 g minced beef1 tbsp Provencal herbs

3 tbsp olive oil1 red onion1 red bell pepper

EquipmentBarbecook Amica, 8 skewersat least 30 min. soaked in water PreparationSoak the bread slice in milk. Add the minced beef,the Provencal herbs, salt and pepper. Knead themince and create 16 meatballs. Heat the oil andbriefly sear the meatballs. Fry the onions in the meat juices. On each skewer thread 2 meatballs, together with 1 onion chunk and 2 pepper chunks. Grill the skewers for some 4 minutes on the Amica. Turning them over regularly.

Preparation time: 30 min.Serves 4 Ingredients1 apple (Jonagold orGranny Smith)½ pineapple

strawberries (250-g tray)powdered sugar

EquipmentBarbecook Amica, skewers PreparationHalve the apple, remove the core and cuteach half in two parts. Cut the pineapple into 16 chunks. Thread onto each skewer one piece of apple, 2 strawberries and 2 chunks of pineapple. Sprinkle the skewers with powdered sugar.Grill for approx.4 minutes on the Amica. Ready!Serve with a scoop of vanilla ice cream.

Skewers with meatballs and Provencal herbs

Fruit skewer sprinkled with powdered sugar

Plate dancePrepare a delicious plate. Get up and stand behind your chair. Turn on the music and dance around the table. Stop the music, and eat the plate in front of you. Bon appétit!

Funrecipes

Eco-friendly & easy

18 19

In private… Let the sparks fly during a romantic barbecue meal in the garden or on the balcony.

… or with a full table Do you mainly stand behind the grill? With Joya’s table barbecue you will not miss out on the fun. Grilling brochettes with the neighbours, skewering satays with your sports team or just laid-back while grilling gambas with the family ? The Joya is suitable for every occasion.

Barbecue within your budget

Carnivore menu£ 7 per person (€ 8)

Country menu£ 12 per person (€14)

Festive menu £ 15 per person (€18)

Starter• 1 frying sausage• 1 merguez• Eastern tabuleh

While the meat is grilling, place parboiled potatoes wrapped in aluminium foil in the fire. Serve with garlic butter.

Main course• Spare ribs• Provencal sauce• Chips

Dessert• Grilled banana• One scoop vanilla ice cream

Peel the banana and cut lengthwise. Wrap in aluminium foil. Allow to grill on the barbecue for a few minutes. Serve warm with a scoop of vanilla ice cream.

Bonus: add a few chunks of chocolate to the bananas before wrapping them and grill.

Starter• 250 g camembert • Lamb’s lettuce and red beet• Raisins and walnuts• Nut bread

A simple idea with a surprising result. Remove the camembert from the packaging and return it to the wooden box. Wrap in aluminium foil. Place in the burning charcoal for 10 minutes. Open and dip chunks of nut bread into the melted cheese. Finger-licking good!

Main course• Lamb brochette• Gratin Dauphinois• Vegetable ratatouille

Dessert• 1 pear• Chocolate

Halve the pears lengthwise. Place a chunk of chocolate on each pear halve. Wrap in aluminium foil and leave to grill for a few minutes.

Starter• Goat cheese with figs

Halve the fresh figs and top with a slice of goat cheese. Arrange in a bowl of aluminium foil and leave to simmer on the barbecue for 5 minutes.

Main course• 1 salmon fillet• Pasta with arugula and dried tomatoes• Grilled veg

Prepare a marinade with olive oil, lemon juice and Provencal herbs. Add vegetable chunks or slices (aubergine, carrot, tomato, etc.). Grill on the barbecue: Delicious!

Dessert• Tiramisu

Replace the ladyfingers with ginger biscuits. Or alternate both biscuits in layers.

Are you in the red ? Would you like to impress your guests without hurting your wallet ? Here you will find three menus that will pleasantly surprise both young and old. Meat or fish ? Fruit or cake ? There is a solution for every taste and every wallet. You can either take them over as is or create your own ideal combination. The choice is up to you! Bon appétit !

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‘I am a gas-tronome. The

gas barbecue is my precision

instrument. But I also

like to be able to play with

perfumes and aromas.”“As an outdoor kitchen

princess I would like some

luxury and comfort when

cooking.”

Special Gas Barbecue & Outdoor Kitchen

Create your own customised outdoor kitchen with the modules in the Brahma K range. You can combine your choice of Brahma 4.2 gas barbecue, QuickStart® charcoal grill, double induction plate and stainless steel worktop. The cabinets on castors click together with magnets to create your ideal setup.

‘I can light my Brahma gas barbecue in a flash. You can also fine-tune it for perfect cooking. BBQ mood is something that you have to be able to breathe in. Scent is important, which is why I always use the Aromaz® recipients in which you can pour wine, beer, spices or smoke chips with water. It smells and tastes delicious !”

“Cooking and eating outdoors

is divine! Always a feeling of

holidays: just the two of you or

with a gang of friends or family.

In all comfort.”

“Sometimes they call me

the party’s master chef.

Make no mistake, I am

an amateur, but I do like

to entertain with culinary

tours de force.”

Brahma 4.2 Inox

• Foldable lacquered side table • Turbo Heating System for optimal heat distribution • Powerful burners • Aromaz® recipients for that typical barbecue aroma

and extra flavour• Enamelled cast-iron grids

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Would you like perfectly grilled steak?Take the cream of the crop !Barbecook’s Brahma features powerful 15 kW burners. Even with open cover you will achieve a perfect grilling result. The Turbo Heating System ensures optimal heat distribution below the grid.

The unique Aromaz® recipients provide extra flavour and atmosphere. Fill them with the flavouring of your choice: wine, beer, water with spices or smoke chips… Allowing you to make the dishes extra aromatic, tasty and tender.

Cleaning is fast. The grids, bowl, Aromaz® saucers and heat distribution plates are enamelled. Loose compo-nents are dishwasher-safe.

Brahma 5.2 Ceram

Digital thermometer

For meat grilled as you like it.

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NEW

Leaf, where have you been all this time ?Yes, it was just delicious. But who gets to clean the barbecue again ? Me, of course! Does this sound familiar?… All those hours you spent scrubbing and scouring to clean the barbecue after that fun, but greasy party ? From now on leave the dirty work to your… Leaf.

Leaf, the easiest cleaning methodThis aluminium sheet will make your life so much easier. It can be put on every Brahma gas barbecue in a matter of seconds. Unre-movable grease stains are definitely a thing of the past. You have been waiting long enough, quickly get the Leaf to your home !

Follow the guideThe Leaf can be easily and quickly applied. Roll out the aluminium sheet in your Brahma’s tray, under the burners. After grilling, pull the Leaf away and chuck out the sheet, together with all the fat and grime.

“Discover even more BBQ magic tricks” Cleaning your barbecue even more easily or protecting it even better ? See you on our website at www.barbecook.com, where you will find more than 20 magic maintenance and protective products.

Leaf, the aluminium sheet that will permanently delete the words ‘cleaning

chore after super barbecue evening’ from your vocabulary.

For Brahma barbecues only. Available in several sizes.

Aluminium15 sheets/roll

30 31

“Pizzas on the barbecue? Impossible !”

Our mission: Convincing Luigi, proud chef at an Italian pizzeria, that you can prepare delicious pizzas on the barbecue. Even though Luigi absolutely did not believe in it beforehand, he was willing to try it out for us. And the results were quite sorprendenti (surprising).

“Nothing beats my stone oven to make the perfect pizza. That something like this would work on a barbecue seemed impossible to me. The Barbecook people nonetheless got me to test their pizza plate. I don’t like to admit it: but my barbecue pizza turned out better than expected in terms of flavour: tasty crust, filling cooked just right. Delizioso.”

Feel like satisfying your eternal hunger for surprising recipes, tips and tricks? Find us on Facebook ! (www.facebook.com/barbecook)

Pizza plate

• For gas barbecue and charcoal grill combined with the Dome reflector

• Refractory clay• Diameter 36 cm

How do you go about it ?Use the Barbecook pizza plate in the same way as a traditional baking tray. Place your pizza on it and bake it on your gas barbecue or charcoal grill covered by the Dome reflector. Shielded in this way you will produce crispy pizzas with a delicious filling, which is perfectly cooked.

Our pizza chef Luigi invites you to test one of his delightful recipes on

your barbecue. Be sure to let us know what you think.

Material: gas barbecuePreparation time: 45 min.Difficulty: 2Serves 6

Ingredientsroll pizza dough400 g tomato flesh with garlic12.5 ml cream200 g mushrooms

black olives100 g cubed salmon100 g meatballspepper and salt

PreparationCombine tomato flesh and cream. Roll out the dough on the pizza plate. Top with a generous layer of tomato flesh and cream. Then give your creativity free rein. Arrange the other ingredients as you wish in an orderly or uniquely mixed pattern.

Surf and turf pizza

32 33

Come in peace, vegetarian friend !

Fair weather ahead ? Dig out the barbecue for a tasty brochette or a sausage on the grill ! But suppose that the invitations have been sent, the sun is shining and then you hear the news: your best, vegetarian friend will be there too. How to reconcile vegetarian and barbecue ? The words seem to be polar oppo- sites! And yet… your friend will lap it up !

First and foremost, no need to panic: a veg-etarian at your barbecue is not the end of the world. All you have to do is follow some basic rules, spice them up with a little creativity and your barbecue will be an unforgettable success!

Discover a world of ingredientsVegetarians do not eat meat or fish. You will therefore have to make do with all the rest, i.e., quite a lot!

Meat right, veg left, lovely !It would obviously be stupid to create all man-ner of vegetable delicacies if they subse-quently are placed on the grill where the meat was also placed. Barbecook has THE solution: a vegetable wok! With its long handle it is very practical – as well as safe – to use, so place it wherever you feel. Do you see all those holes? They allow the excess moisture to escape and leave your veg nice and crispy!

Creative with vegetablesProvide a broad choice of vegetarian dishes, not only for your vegetarian friends, but for everyone. Grilled corn, vegetable brochettes, grilled asparagus, peppers on the grill, pasta salad, potato salad, etc. The possibilities are endless!

Handy, long handle

A lot of holes to drain excess moisture

Barbecue basket

Keep your grid clean and prevent meat chunks from falling into the fire

Square wok

To grill veg and meat

Vegetable wok

For stir-fried vegetables on the BBQ

For children a barbecue means as much as... waiting. And that is exactly what children do not like. The solution? Make them work! Give them some vegetables and the freedom to prepare them how they want. And do not hesitate to send us your via facebook.

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NEW

!Would you like to grill those delicious vegeta-ble burgers or tofu balls on the barbecue ? Don’t! What a lot of people don’t know is that these treats dry out on the barbecue. Bake them in a pan in the kitchen or… on the plancha!

Preparation time: 10 min.Difficulty: 1Serves 2

Ingredients½ cup tequila¼ cup melted margarine3 tbsp olive oil¼ cup lime juice5 cloves garlic, finely chopped4 portabella mushrooms (without stem)

Preparation1. Place the tequila, margarine, olive oil, lime juice and

garlic in a bowl and mix using a whisk. Leave to rest for at least 10 minutes.

2. Spread the tequila mixture on the portabellas and place on the grill. Flip after 5 to 10 minutes, again cover with tequila mixture and leave to grill for approx. 2 more minutes.

3. Before serving a little tequila mixture can be sprinkled on the grilled portabellas.

Preparation time: 30 min.Difficulty: 2Serves 4

Ingredients 1 block tofu30 ml soy sauce60 ml sherry vinegar30 ml olive oil½ tsp ginger powder½ tbsp garlic powder½ tsp chili powder100 g mushrooms1 red onion1 red bell pepper4 sprigs rosemary

Preparation1. Mix the soy sauce, sherry vinegar and olive oil with

the ginger, garlic and chili powder. Cube the tofu and place in this marinade for 1 to 2 hours. Stir regularly.

2. Scrub the mushrooms clean. Peel the onion and cut into 8 chunks. Chop the pepper into 20 chunks. The rosemary sprigs must be finely chopped.

3. Alternately thread small pieces of tofu, pepper, onion and mushroom onto 4 skewers, interspersed with rosemary. Cover the brochettes with the remaining marinade. Place them on a hot barbecue for 10 minutes. Turn constantly.

No meat, no fish, but portabellas with tequila

Brochettes with tofu and mushrooms

PlanchaIdeal to cook and keep vegetables warm.

This keeps your barbecue grill free for the meat. Read more

on page 42.

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Never place vegetarian burgers on the barbecue

What is the link between football and barbecue? Fun, pleasure, joviality and above all… a fiery ambiance! Hence logical that fanatic football supporters

can also enjoy a BBQ. Discover their tips for a characterful season on the spit and a BBQ ambiance that immediately scores a goal.

Jan’s speciality: sausage

An original theme for a perfect BBQ topping Be creative! Why not a Mexican, Italian or Greek themed party ? Stylish black & white dress code ? Or organise a football barbecue. It is the season after all.

The more supporters, the more flavourDo not hesitate to invite a lot of people for a crazy ambiance. Make it easy on yourself and ask your guests to each bring a dish. And do not forget: the only thing that counts is that you all party together!

Delicious sangria as a refreshing starterMy recipe: Mix two bottles of red wine with 15 cl Cointreau, two oranges and one lemon in chunks, cubed seasonal fruit of choice, 1 cinnamon and 1 vanilla pod and sugar to taste. Leave to soak in the fridge for at least 24 hours. Immediately before serving add 50 cl lemonade and ice cubes. Saudé!

Let the festivities begin !

Discover how to organise a phenomenal Brazilian festa

on the next page.

Miguel’s speciality: tapas

Joh

n’s

speci

ality: roast beef

Keep it simple and shortKeep it easy and fast: go for easy sides such as chips or serve small buns separately. Prepare your salad in advance and limit your-self to a single dessert.

Vicente’s speciality: aperitif

Lisa’s speciality: salmon

Rom

ain’

s sp

eciali

ty: brochettes

You: 1 – Rain: 0 !Do not allow your fun to go to waste. Plan to have a parasol or a pergola available to shield your barbecue against rainy weather.

Do you always have BBQ basics in the hous ? Guaranteed pleasure !To always have around the house: charcoal, a few bottles of wine and frozen meat. Hat-trick ? Enjoy !

Six supporter tips for a fiery ambiance

38 39

Skewer rack

Invite the skewer rack to your party in order to cook your barbecue meat to perfection !

NEW

Score a BBQ goal with a typical Brazilian dishPicanha is a cut of beef, above the tail. This super tender meat, which is very popular in Brazil, is served rare. Picanha can be found in specialist Brazilian grocery stores.

Grilled picanha Brazilian style

Ingredients (serves 12)12 pieces picanha 3 to 4 cm thick10 cloves pressed garlicolive oil, pepper and salt

PreparationIn the kitchen: blend the garlic and the olive oil into a paste.On the barbecue: cook the meat to the desired degree. Turn the meat once and rub with garlic paste. A few suggestions for sides for a 100% Brazilian meal : white rice, farofa (toasted manioc flour mixture), black beans and slices of grilled pineapple. Bon appétit!

Dress code: yellow and green

1. Brazil is the first producer in the world for…A. BananasB. Coffee C. Cocoa

2. What is the basic ingredient in feijoada, a highly popular dish in Brazil?

A. Black beansB. Chickpeas C. Beans

3. What is Paçoca de amendoim?

A. A fish B. A confection with peanuts C. A biscuit with salted butter

Would you like to make your Brazilian evening complete

with a typical national beer ? Go for Brahma or Skol.

Cheers!

Ladies, are you dying to seduce a football fan? Dress “Brazilian” from head to toe.

Your Brazilian knowledge on the grill

Answers: 1.B, 2.A, 3.B.

Submerge yourself in Brazilian colours !

Portuguese for dummies: do not get called for being offside

FootballCheers !

GoalBon appétit

The game starts Table’s ready !

Long live the sausagesPenalty

We are the champions

FutebolSaúde !Golo Bom apetiteO jogo começaNa mesa !Viva as salsichas Penalti Somos campeões

Festive decoration: aim for green and yellow!

40 41

Viva la plancha !

Viva el Sabor !*

The stopper that gives the go-ahead for more flavour.

Barbecook’s new style plancha provides the opportunity to cook outdoors with even more flavour and variety. The baking plate with gas burners is already a very familiar sight on Spanish and French terraces ! But everything can be improved! Until now a lot of flavour disappeared through the drainage hole in the baking plate. The stopper, a new invention by

Barbecook, puts an end to this. You can now seal your baking tray, thus preserving all juices and flavours. You can make delicious sauces with the cooking juices and a dash of wine, for example. Cleaning is easier later thanks to the stopper.

Removable lid to protect and store the plancha.

Stopper for improved flavour and succulence and less maintenance

Handy collection cup for gravy, sauces and subsequent cleaning

Twist & Burn: Integrated piezo lighting for a safe start in a jiffy

Adjustable feet for increased stability

Optimal heat distribution with enamelled cast-iron baking plate

BERO 2.0

• Varied cooking for 12 people• With 2 U-shaped, stainless steel burners (6 kW)• Baking tray: 60 x 40 cm

* Long live the Plancha! Long live the flavour!

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Bamboo tongs

Ideal to easily flip small items such as scampi

Vaporiser

Handy for adding some well-dosed oil to prevent burning

Appliance: planchaPreparation time: 30 min.Difficulty: 2Serves 4

Ingredients 16 large gambas 2 cloves garlic2 sprigs basil1 sprig thyme1 sprig rosemary500 ml olive oil1 shallotsalt and pepper

Gambas mediterraneo

Preparation Make a marinade with the olive oil, garlic, basil, thyme, rosemary and shallot. Add pepper and salt. Place the gambas in a bowl and cover with the marinade.

Leave the marinade to stand for at least one hour. Heat the plancha. Allow it to warm up thoroughly and place the gambas on the plancha. As soon as the gambas turn pink in the middle, turn them. Allow the gambas to cook for some 2 minutes on the other side.

TipThanks to the stopper you can retain the full flavour of your marinade. Remove the stopper

after baking. Allow the cooking juices to run into the

collection cup. Use them to finish your dish.

1. After preparation reinsert the stopper. Pour a little water on the still warm enamelled baking plate.

2. Scrub using the efficient bamboo brush.

3. Subsequently collect the dishwater in the cup.

Bamboo brush

To be trimmed after repeated use. This will keep the brush as good as new.

Cleaning in 1-2-3

PreparationUsing a sharp knife, make incisions in the duck breast skin. Cut through the layer of fat, both lengthwise and widthwise. Heat the plancha and bake the duck breasts first on one side with the skin for 6 to 7 min-utes. Bake the other side approx. 2 to 3 minutes. Allow the majority of the fat to drain, otherwise the sauce will be too greasy.

Place the duck breasts on one side of the plancha and keep them warm over low heat. Melt some butter on the other side and simmer the mango cubes. Add the orange juice and balsamic vinegar. Cover with the broth. Add the tarragon at the very end.

Appliance: planchaPreparation time: 45 min.Difficulty: 2Serves 4

Ingredients2 large duck breasts1 mango2 oranges2 tbsp balsamic vinegarbutter

fresh tarragonpoultry broth

Duck breast with mango sauce

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Plancha spatulas

Angled spatulas to easily turn meat and veg. With rounded corners in order not to damage the baking plate’s enamel.

Garden cart/Plancha

With this very handy cart, install your plancha wherever you like, in your garden or on your balcony.

NEW

Fish as you like it, depending

on the season.

JANUARY FEBRUARY MARCH APRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER

Fish

Anchovies

Bass and red mullet

Pike

Seabream

Black pollack

Whiting

Hake

Perch

Scorpion fish

Mullet

European catfish

Sardine

Salmon

Tilapia

Trout

Cephalopoda & molluscs

Squid

Cuttlefish

Octopus

Shellfish

Cockles

Mussels

Coquilles St-Jacques (scallops)

Crustaceans

Grey shrimp

Spider crab & North Sea crab

Swimming crab & Green crab

Fish is an ideal dish for the outdoor kitchen: light,

varied and full of flavour. This applies even more if you opt for fresh fish and

follow the seasons. By respecting the seasons – and especially the fish’s spawning and growing

season, you will counter overfishing. Furthermore you will have fish on your

plate when it is full of flavour.

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Avocado: the spicy topper for your spring aperitif

The soft and creamy flavour of the avocado is a true pleasure for the taste buds. Tasty as well as healthy since the fruit contains a plethora of unsaturated fatty acids, antioxidants, vitamins and minerals.

Recipe ideaDiscover a delightful guacamole recipe at my.barbecook.com/barbecue-recipes. Served with tortilla crisps or shrimp, heaven in your mouth with the aperitif.

Oleiferous fruits: wake up from your hibernation

Awaking from your hibernation ? Do it with oleiferous fruits such as almonds, walnuts, hazelnuts and pistachios. Thanks to their abundance of unsatu-rated fatty acids, protein, fibre and

minerals they will give you an extra burst of energy. And they provide a delicious

aroma to your winter dishes !

Recipe ideaThrow almonds, hazelnuts and macadamia nuts into a wok with raisins, dried figs and a cut of venison. Add butter, a little of honey, pepper and salt. Serve with vegetables and pasta or rice.

Chestnuts: a heavenly autumnal fruit Ah, that aroma of roasted chestnuts in the autumn. Chestnuts can also be deliciously roasted on the barbecue. First cut a cross into the top of the fruits. This will prevent them from bursting open. Place them in a chestnut pan on the fire and shake regularly. Remove the chestnuts from the fire after 15 to 20 minutes. Serve warm with a little butter, salt and pepper.

Did you know…Would you like to know if your chestnuts are still good ? Immerse them in a container filled with water. Do some of them float to

the surface ? Discard them as they are hollow.

Corn: fresh flecks of gold for every summer mealThis originally American grain is enjoyed in several different forms: on the cob, popcorn, cornflakes or in polenta. Corn works well against fatigue thanks to a profusion of vitamin B and magnesium. No wonder that corn graces so many different meals !

Recipe ideaDiscover how to prepare tasty corncobs in seasoned butter at my.barbecook.com/barbe-cue-recipes. A spicy recipe that will take you to higher Mexican spheres !

For perfectly grilled chestnuts.

Spring

Summer Winter

Autumn

THE FOUR BB Q-

SEASONS

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Too much meat ?

Organise a Pita Party. Corn, Gouda cheese, feta, grilled pepper, tomato, carrot, grilled au-bergine, cucumber, etc.: the possibilities are endless. Do not forget your leftover sauces!

More gastronomic tips for your

leftovers…

Minced meat: stuffed courgettes with a homemade Provencal sauce.

Raw meat : freeze for the next barbecue.

Veg :delicious in a quiche or wok.

Sausages: serve as aperitif.

Tomatoes : tomato and mozzarella sandwich.

Riz : rice dumplings or risotto.

BBQ Afterparty

Grilled too much chicken ? Cut up the chicken and mix with a crushed hard-boiled egg, tomato cubes, a dash of mayonnaise, pepper and parsley. Delicious on toasted bread !

Discover the bamboo Chopping board with sauce bowls

A lot of potatoes left untouched ?

Roast potatoes, tortillas, stuffed potatoes or potato salad ? The choice is up to you !

In the kitchenYesterday you had a barbecue party. But what can you do today with the leftover meat and potatoes ? We have gathered a few delicious ideas to breathe new gastronomic life into yesterday’s barbecue leftovers.

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BBQ Afterparty

In the garden

Chrome grid? Quickly, lemon to the rescue !Rub your charcoal barbecue grid with a lemon. Subsequently clean using a steel brush. Rub again with lemon, and your grid will be ready for the next barbecue extravaganza! Extra tip: do the same immediately before grilling the meat. This will prevent it from sticking to the grid.

My newspaper, my saviour !Wrap the cooled barbecue grid in moist newspaper. Simply clean the following day using all-purpose cleaner and it will once again be spic and span.

BBQ cleaner

Spray on the grill and allow to stand before rinsing. Thoroughly dry the grill and store in a dry place.

Spiral brush

Insert your spiral brush into all of your grill’s corners, even the most impossible ones.

Silver foil is worth its weight in gold !Cleaning the grid becomes child’s play with a ball of silver paper. Rub gently and… ready!

What was an ode to conviviality yesterday, is an ode to the dishwasher today. But rest assured: you will not have to clean and scrub for an entire day. With these handy mainte-nance tips and matching Barbecook accessories you don’t have to turn into Cinderella.

Ready for the next BBQ ?

✓ Do not wait two weeks to clean the barbecue. Immediately roll up your sleeves so that you can use the barbecue again soon!

✓ Get enough charcoal.

✓ Go to mijn.barbecook.com/barbecue-recepten and prepare to be amazed by our delicious recipes !

Steel barbecue brush

On your marks ! Ready ? Scrub and scrape ! How ? With this wooden brush to clean your barbecue’s grill and box.

Your cleaning mission’s three allies

A cover for every barbecue ?Does your barbecue shine again ? Protect is with a cover. Barbecook covers are UV-resistant and water-, wind- and mould-proof. The ideal solution if you leave the barbecue outdoors.

Find all our maintenance and cleaning tips at my.barbecook.com/ product-tips. And do not hesitate to share your own tricks !

Three home remedies for a

spotless grid

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Your guarantee: The cover’s colour- fastness for at least

two years.

With our special barbecue mesh you will keep your original grill

clean and your meal will not stick.

More oomph in your BBQ chicken ?Give it a steam bath.

Make your bed and lie in it. Unless your name is chicken. And you are threaded on a poultry roaster. Since here everything revolves around gastronomic enjoyment. Nothing is more delicious than chicken after a steam bath.

What do you need ? A chicken, a poultry roast-er, your choice of seasoning and an appetite.

How do you go about it? Fill the can with sea-soning. Choose wine, beer, fruit juice, spices or give your imagination free reign. Place the chicken upright on the can. Allow the steam to pervade the chicken from within. What is the result ? Delicious tender chicken with a tasty crispy crust.

Cleaning? It does not take much. The poultry roaster is made from stainless steel. Just wash the can and the tray that catches the fat in some suds.

TipHave you tried pouring a Belgian beer into your chicken holder? Go for Affligem, Leffe or Orval.

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Beer Can ChickenIn the USA this is a BBQ classic: Chicken with beer on the barbecue. When camping cowboys traditionally used a can of beer, but for a sophisticated result you will need Barbecook’s chicken holder.

Preparation time: 90 min.Difficulty: 3Serves 4

Ingredients1 2-kg chicken1 tsp mustard powder1 tsp onion powder1 tsp paprika powder1 tsp sea salt1⁄2 tsp garlic powder1⁄2 tsp coriander powder1⁄2 tsp cumin powder1⁄2 tsp freshly ground black pepper 2 tsp olive oil1 chicken holder1⁄2 litre beer

PreparationCombine all the ingredients for the sauce in a bowl. Remove excess fat from the chicken, wash and dry using paper towels. Rub the chicken inside and out with the oil and subsequently with the sauce. Leave to macerate for at least 1 hour. Pour the beer into the chicken holder and light the BBQ. Keep the BBQ at some 190°C. Place the chicken on the chicken holder and close the lid or place the Dome. Is the juice running from the chicken clear ? Get your Barbecook thermometer. Is the temperature 76°C in the breast and 82°C in the thighs ? If this is the case, the chicken is cooked. Does the chicken brown too quickly ? Lightly cover it with aluminium foil. Leave the chicken to rest for 10 minutes and remove it from the chicken holder. Cut into sections using scissors. Serve with apple sauce and chips !

Chicken with beer on the chicken holder

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BasilDid you know that basil has a relaxing effect ? The herb also relieves stomach aches. You can use it in the kitchen to make a pesto sauce: mix basil with pine nuts, olive oil, garlic and Parmesan cheese.

ParsleyDid you know that parsley is very rich in vitamin C ? Fresh parsley is an excellent remedy against bad breath. Our favourite application in the kitchen? In tabuleh served with your grilled dishes!

TarragonDid you know that tarragon is also referred to as dragon herb? The Greeks and Romans used it to cure snake bites. Tarragon is an essential ingredient for béarnaise sauce in our kitchen.

Love herbs !Basil, chives, parsley or tarragon on your grill dish is a feast for your taste buds! Sprinkle directly onto the meat and fish or add to your marinades. They have a ben-eficial effect and provide your dishes with extra depth. With herbs the most delicious flavours will unfold and your plate will stand out. To be used to taste therefore !

Grow your own herbsA garden, balcony or even window sill is sufficient for your own herb garden. Plant basil, chives, mint, rosemary, thyme, etc. Give each plant enough space to prevent overgrowing. Mint, for example, can spread very rapidly. Water regularly and protect your herbs against sunburn. Tip: Give your herb garden a stylish personal touch and place a nameplate with each herb.

Drying herbs ? This is how you do it!Wash and dry the herbs thoroughly. Hang them upside-down in a dry, dark room and allow to dry for approximately two weeks.

Barbequiz What are Herbes de Provence made up of?

A

thyme, oregano,

savory and rosemary

B

parsley, garlic,

tarragon and cumin

C

curry powder, paprika,

turmeric and cinnamon

The correct answer is a: thyme, oregano, savory and rosemary

Three green must-haves

Three aromatic grilling ideas• Fennel seeds are delicious with

salmon !• Thyme provides beef with a

subtle aroma and adds a Provencal touch to a vegetable gratin.

• Curry powder provides a sunny flavour and gives chicken that extra oomph !

Mix together 2 tbsp thyme, 2 garlic cloves, the juice of half a lemon, 2 tbsp honey, olive oil, pepper and salt. Brush this mixture on the poultry and leave to rest in the fridge for 3 hours. Grill on the barbecue.

Marinade for poultry

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“Granddad taught me to smoke.

Trout, sausage, chicken, etc., yes we even smoked camembert !”

Starting to smoke is not at all unhealthy… On the contrary, smoking is one of the purest and healthiest ways of preparing food. You do not need fat or oil and in addition, will get that delicious smoked flavour, just like that. Just preheat the smoker !

What is the best way to smoke ?You can either warm or cold smoke. Cold smoking (e.g., cheese, trout or salmon) takes longer and results in a more intense smokey flavour. The maximum temperature is 25°C. With this technique the food obviously stays raw. If you want to cold-smoke meat or fish, it has to be soaked in brine ahead of time. Soaking time depends on the ingredi-ent. With warm smoking (e.g., meat or veg) the temperature varies between 50 and 80°C and therefore the food gets cooked. Smoking takes considerably less time. Why would you smoke ?

We have been familiar with smoking for a long time as a method of preserving food longer. Today, now that outdoor life and the discovery of new culinary challenges takes centre stage more than ever, we primarily smoke our food to enjoy it right away. Since smoking not only provides a fragrant background to your garden party, it especially gives your dishes that deli-cious, typical smokey flavour.

What can you smok ?Meat, fish, poultry, shellfish and even cheeses… in theory everything we put on the barbecue, can also be prepared in the smoker with a juicy result. The flavour imparted to your dishes is determined by the wood variety of the smoke or wood chips. For example, you can opt for oak or several fruit tree varieties in addition to beech. And you can of course refine the smokey flavour by adding herbs or spices.

How do you flavour your smoke ? For an even more intense flavour experience, use Barbecook’s smoke chips. In smoke chips you will find oak, walnut (hickory) or apple. Al-low to soak in water for 10 minutes and sprinkle on the charcoal. The smoke dust consists of wood dust that can be used immediately (without soaking) for cold or warm smoking.

62 63

Everyone can smoke with a Barbecook smoker

Easy In the Barbecook smoker everything is about user comfort. Such as the handy clips for easy mounting, the built-in thermometer and convenient side doors for closely monitoring the smoking process, and the adjustable air discharge for controlling air circulation.

AccessibleBarbecook smokers are ideal for anyone who wants to get acquainted with this fun cooking technique. Since our smokers offer excellent value for money. The use of Barbecook smoke chips makes smoking even easier and provides an even more intense flavour experience.

Child’s play

With the cold smoke generator you can easily prepare cold smoked meat, fish or cheese. Fill the spiral with smoke dust and allow to smoul-der with a tea light or lighter cube for 5 to 10 minutes. Depending on the desired results, you can leave the food to cold-smoke for up to 7 hours in an enclosed space.

XL Smoker

• Adjustable air discharge• Handy, built-in thermometer• Grill basket for smoking fine or fragile ingredients

(e.g., veg, mussels, fish, etc.)• Side doors to monitor the smoking process

• Clips for easy assembly/dismantling• Can also be used as a fire pit• Additional air adjustment for control over fire• Easy to clean with removable ash-catcher

Adjustable air supply

Built-in thermometer

Convenient side doors

Additional air adjustment

Appliance: Barbecook XL smokerPreparation time: 30 min.Difficulty: 2Serves 2

Ingredients2 kg fresh mussels (preferably Jumbo or Goudmerk)500 ml crème fraîche2 dl mayonnaise2 tbsp dry white vermouth 1 tbsp finely chopped chives 1 tbsp finely chopped parsley salt and pepper

Preparation Rinse the mussels under cold water. Remove the ones that are already open. Place the mussels with large shells at the bottom in the XL smoker’s smoke basket (or on the standard smoker’s grid, where it is possible that you will have to smoke 2 kilos in several sessions). Smoke the mussels (50 to 80°C) until the shells open up. They will be just right and will have a fine smokey flavour. Remove the smoked mussels from the shells and keep warm.

You can make the sauce while the mussels smoke. Whip the cream until stiff and mix with the mayonnaise, vermouth, finely chopped parsley and chives. Season with salt and pepper. Serve with a few slices of toasted bread and some herb butter for those who like it.

Jumbo mussels in our Jumbo smoker

Handy cold smoker starter kit with smoke generator, tea light

and starter quantity of smoke dust.

Smoking chips

Apple, oak or hickory

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Exciting stories as well as culinary adventures around the campfire.

No longer weather for shorts and parasols ? This should not spoil the barbecue fun... On the contrary, with a few candles or garden torches and an extra shawl or hat you can experience barbecue fun all year round. With a fire pit and a few accessories you can organise a delicious game BBQ in a flash, an outdoor family dinner or even an actual heavy sweater party for all your friends !

In all-season BBQ fun, the fire pit or fire basket plays a pivotal role. It is absolutely the most

convivial place to gather, bring back memories or tell stories... And of course you can prepare numerous tasty snacks, heavenly drinks and delicious dishes around or on such a fire pit, which will quickly make you forget the cold. From spicy soups or home-made mulled wine in cast-iron simmering pots to grilled hot dogs on the cooking tray, with sauerkraut from the wok. From well-seasoned stews in the kettle to corncobs or marshmallows roasted over the fire... In the Barbecook All Seasons range you will find appliances and accessories to bring all your culinary challenges to a successful con-clusion in a cracking atmosphere.

Warm or cold... Any time is the perfect time for a barbecue !

Tripod 166 cm

Create a cosy campfire wherever you want with this tripod. The adjustable chains can handle a grid, a bar-becue pan or a simmering pot. Atmosphere and grilling pleasure guaranteed! Compact for easy storage.

• Painted steel (heat-resistant paint to 350°C) • With pulley for the ultimate in user-friendliness

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Barbecue?

Film? Popcorn?

Action!Watching a true classic with all the family or horror films for Halloween... There is no better way to enjoy a movie than in your own garden in the glow of a fire pit, with a portion of tasty, hot popcorn !

PopcornWith the Barbecook popcorn pan you can pop the most delicious corn in a jiffy over your fire pit or BBQ. Pour some oil into the pan and add a handful of corn. Close the lid and hold the pan over the fire. Within a few minutes the corn starts to pop. In the meantime regularly shake the pan to prevent burning. When the popping stops, your popcorn is ready. Add some sugar or salt for a delicious flavour and... enjoy the movie !

FilmIf you have a white wall near your BBQ, your outdoor cinema is nearly complete. Is there no smooth, light-coloured wall? No problem. Stretch a rope between two trees or poles, cover with a white sheet and your projection screen is ready. Roll out your extension cord, connect your laptop or DVD player to a projector or beamer, choose your film… and enjoy. Or just about, since you will obviously also need popcorn.

Ingredients1⁄2 orange 1⁄2 lemon1 bottle red wine

2.5 dl water4 cloves cinnamon100 g sugar

PreparationSlice orange and lemon and remove seeds. Pour the wine into a pan, add the water, orange, lemon slices, spices and sugar and wait until the wine nearly boils. Leave the mulled wine to simmer over low heat for 15 minutes. Pour the mulled wine into bowls through a strainer.

Ingredients 4 venison steaks approx 300 g each 24 slices bacon 2 tsp balsamic vinegar 60 ml olive oil

8 sprigs fresh rosemary salt and freshly ground pepper

Warm ambiance with... eins, zwei, mulled wine!

The wildest BBQ aperitif snack! Skewers with venison steak and rosemary

PreparationCut the venison steaks into 6 cubes each and mix the meat in a bowl with the balsamic vinegar and half of the olive oil. Take the rosemary sprigs and remove the needles from the bottom 5 cm. Cut the tip into a point, so that it can be used as a skewer. Subsequently finely chop 1 tablespoon of the rosemary needles. Spread the oil on the bacon slices, sprinkle with finely chopped rosemary and top with a cube of venison steak. Roll and using a BBQ skewer pierce a hole in the rolls. Thread three venison rolls onto each rosemary sprig. Subsequently spread the remaining oil on the rosemary skewers and place them on a glowing hot barbecue. Turn regularly to prevent burning.

Popcorn pan

Back no-stick finish Steel L: 62 cm Pan Ø 29 cm

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With the Barbecook Experience barbecuing will only really get fabulous. You

are guaranteed to experience the night of your life together with your best

friends. Our fun guarantee? A superb barbecue party in your home with an

uber-cool theme and trendy barbecue dishes. 100% fun, 0% stress !

For a chance to win a crazy

barbecue party !Check it out on www.barbecookexperience.com

Do you already own a Barbecook appliance? Register it online to increase

your chances of winning.

Become a member ofthe Barbecue fun communityand share your experiences

with other BBQ fans!

Hurry and sign up at www.barbecook.com!

• Discover recipes and tips for an amazing BBQ• Share your recipes, anecdotes, tips & tricks

Take part in our test for a chance to win a Barbecook

Experience!

All information can be found on the previous

page.