Reader recipe competition: Time to barbecue
It's barbecue season and we'd like to know what your best barbecue piece is. Hood up, hood down, over coals or gas, slow-cooked or a quick turn on the grill, meats, seafood, vegetables, some can even bake bread in their barbecue. Whatever it is that you have mastered, share your recipe with us and, if the Bite team vote your recipe the best, you will be cooking your masterpiece on a brand new Beef Eater Bugg, worth $999. (See below for some of its great features.)
Enter your recipes in to our reader recipe section here or email them to us online at email@example.com. The competition closes on November 28 and the winner will be announced in our December 18 issue.
Check back here from time to time as we upload some of your barbecue entries that we find particularly mouthwatering. Tell us why your recipe works so well but don't forget to credit the author if your favourite isn't original to you. We will, of course, print the winning recipe here too and in our print magazine as well.
About the Bugg
Designed and built by Beef Eater, Bugg is the culmination of more than 25 years' experience in development of innovative barbecues. Small on size but big on technology and engineering, the Bugg packs in a host of advanced features.
• Two powerful, independently controlled stainless steel burners ensure a superior performance to deliver even heat without flare ups. The Quartz Start Ignition fires up the first time, every time.
• Barbecue with the hood up or down. The spring-assist hood lowers gently for smooth operation and the integrated thermometer comes standard.
• Everything is easy with the Bugg. The locked-in grease tray and easy-clean hood ensure there are no spills or mess and the detachable shelves and accessory hooks make it easy to pack and go.
• The Bugg is easy to store and carry so it goes where you go, attaching to almost anything — balcony, boat rail or tailgate. Hang it on a wall, sit it on a bench, or use it, standalone, on the sturdy Bugg trolley.
Beef Eater Bugg mobile barbecues start from RRP $689 and are available as gas or charcoal fuel barbecues in graphite, amber and red from appliance stores nationwide.
Black pudding on the grill
As food writer Jan Bilton says in one of her recent columns:“Barbecues inspire conversation and debate like no other form of cooking. There are those who believe coals are the best cooking method, enhancing the flavour of all foods. Others enjoy the ease of gas arguing that it’s the al fresco cooking that adds the flavour, not the smoke.”
Then there are the sausages. Many are adamant that all sausages should be pre-cooked before barbecuing but Jan believes it’s the temperature that they are cooked on that is most important. What everyone does agree on is that the sausage is a barbecue must.
In the recent Great New Zealand Sausage Competition it was a venison blood sausage — given a dash of French flair — that was judged the country’s best. The Akaroa Butchery & Deli Black Pudding was the first of its kind to make it to the top. Black pudding is perfect for the barbecue as long as it’s cooked gently on medium to low heat. Barbecued black pudding makes a great burger.
Make a change and add Jan's black pudding barbecue burgers to your summer grills.
For even more inspiration, see our barbecue recipe collection.