This colourful recipe is a vibrant, vegetable-forward flatbread baked on the BBQ Outdoor Pizza Pan. Six different vegetables are layered on top of a fresh almond arugula pesto and finished with tangy goat cheese for an elevated take on your standard grilled pizza. The even heat distribution of the enamelled cast iron Pizza Pan means you get a crisp, chewy crust in a matter of minutes. It’s a flavorful way to serve the bounty of the season while enjoying cooking outdoors.
With smoky bacon, ground beef and beans, these meaty cowboy beans can be served as a side dish or as the main meal. The sweet and savory sauce brings all the elements together for a hearty and comforting dish, perfect for your next barbecue. And by using the BBQ Outdoor Round Skillet you can cook the beans outdoors over an open flame for a deep, charbroiled flavor. Just don’t rush the 15 minutes simmer time - it’s necessary to make sure all the flavors meld together.
Perfect as a side dish for seared meats or as a topping for fajitas, colorful bell peppers and red onions are even better when cooked on the grill. The perforations on the BBQ Outdoor Square Grilling Basket mean you can get the charbroiled flavor of an open fire without losing the thin vegetables under the grates. Try using a mixture of orange, red and yellow bell peppers or feel free to use any combination of sweet or spicy peppers.
Inspired by the fusion flavours Turkey is famed for, use a meaty fish like swordfish or tuna and do your best to thread everything on the skewers before char-grilling on our cast iron grill.
A boned turkey crown with two types of stuffing - the first a seasonal sausage meat and cranberry and the second a traditional sage and onion. The turkey is roasted with a topping of smoked bacon rashers for extra flavour .This recipe can be prepared the day before and chilled in the roasting dish ready to cook.Advantages of cooking a stuffed boneless turkey:You can prepare it the day before easing the pressure on the day. The bacon topping and moist stuffing allow you to baste it less often. The meat is always tender, flavoursome and moist. The overall cooking is more even and it takes up less room in the oven. It is really easy to carve and cold leftovers take up less room in the fridge.
I always seem to end up with surplus potatoes or bacon as they come in large packs. This simple but delicious dish is an exciting way to use up the excess – and it’s usually even more yummy than the meal I bought the ingredients for in the first place.
Honey-glazed ham is such a wonderful ingredient and one that is relatively simple to make. Here we have paired the ham with a maple glaze rather than the traditional honey; maple syrup gives a richer, deeper flavour which works very well with the molasses and the balsamic vinegar.
