NOTHING BEATS THE TASTE OF FOOD COOKED ON THE BBQ...UNTIL NOW! | The Tool Shed

NOTHING BEATS THE TASTE OF FOOD COOKED ON THE BBQ…UNTIL NOW!

It’s time to dust off your bottle of factor 50 as summer is finally upon us. With long days, lighter nights and (hopefully) warmer weather there is no better time to gather your friends and family to enjoy a Great British BBQ!

Here at Sous Vide Tools, we love BBQs and think they work brilliantly alongside the sous vide water bath. Allow your water bath to do all the hard work and simply use your BBQ to finish the cooking, resulting in perfectly cooked food with an authentic BBQ taste.

To see our full collection of BBQ recipes please visit:
sous vide recipes.

Recipes

BBQ CORNISH SARDINES PICKLED WITH RICE WINE VINEGAR, SWEET AND SOUR PIQUILA PEPPER AND SMOKY BEETS

If you’re looking for an alternative summery dish, we think you will love this tasty sardines recipe. Using lots of fresh ingredients, this healthy dish is simple to cook yet offers maximum taste!

Grilling the sardines on the BBQ gives them a fantastic smoky flavour which tastes fantastic alongside the piquillo peppers.

READ THE RECIPE

SOUS VIDE CHUCK AND MARROW BURGERS

Lets get back to BBQ basics with this sensational burger recipe. The humble burger will always be a crowd pleaser at a BBQ, and when they’ve tried this one they are sure to come back for more so we advise you to make lots!

If you’re feeling adventurous why not have a go at making the special sauce listed in this recipe. Once you’ve tried it you’ll never want to go back to ketchup.

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BONELESS CHICKEN THIGHS, CHARRED RAW VEGETABLE SALAD AND HONEY VINAIGRETTE

If you’re pushed for time or if you’re looking for a simple dish that doesn’t compromise on flavour then say hello to these fabulous sous vide chicken thighs. Finished off on the BBQ, the meat will be tender and cooked to perfection but with a yummy crispy skin. The vegetabe salad is pretty special too. You’ll be more than happy to fill up on your greens!

READ THE RECIPE

BARBECUED POTATO SALAD

For some people, the best thing about a BBQ isn’t necessarily the meat but all the delicious sides, sauces and salads that go along with it. If you’re the sort of person who likes to fill their plate with a variety of BBQ food then this potato salad is one side you will not want to miss out on!

This dish is really simple to prepare and takes just 45 minutes to cook sous vide so it’s great to take along with you if you’re a guest or quick to rustle up if you are the host.

READ THE RECIPE

SOUS VIDE CORN ON THE COB

Corn on the cob is a classic BBQ side and it’s easy to see why. This healthy accompaniment adds a splash of colour to your plate and when finished on the BBQ, they taste amazing.

They may be difficult to eat but the effortis definitely well worth it!

READ THE RECIPE

OUR TIPS FOR THE BEST EVER BARBEQUE

Host your best BBQ yet by reading one of our earlier posts with lots of fantastic tips (including some very important health and safety pointers) from our Chef Director Chris Holland.

He’ll advise you on how to achieve ultimate flavours from your food, the best cooking techniques and a basic summary of BBQ dos and don’ts

READ THE POST

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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