BBQ’ing with Barry

This happened last week….

Barry Lewis BBQ

Our camera man George grew a pineapple head! The rest of the pineapple got used up by YouTube sensation Barry Lewis in this delicious dessert, which he rustled up as part of our new BBQ series.

grilled pineapple

Amazingly the weather was particularly unBritish and was actually nice for our first bbq shoot with Barry, last week. Sadly though we weren’t in a park or on the beach grilling up some treats but in our very glamorous Videojug carpark!

Barry Lewis

If you haven’t checked out any of Barry’s recipes before you can find them on his great YouTube channel My Virgin Kitchen and on our YouTube channel too. On the menu for this shoot was the grilled pineapple with a mojito cream pictured above, cheesy spiced corn, grilled mackerel and a potato and pea salad. Here are the results.

corn on the cob bbq bbq grilled mackerel

We’d never tried cheesy corn before but it was delicious. First Barry wrapped up the corn in tin foil and whacked it on the BBQ, turning it regularly for about 5-7 mins until it was beginning to char on the outside. Then he rolled each of the four ears of corn in butter until it was melting all over it. We hopefully got some good “this is M&S food” style shots of that! Next came the extra flavouring, as Barry sprinkled over smokey paprika, chilli powder, grated Parmesan and desiccated coconut, which added a subtle sweetness to the corn. We rather messily gobbled them up with some people suffering more from the chilli powder than others!

pea and potato salad

This potato salad was also a hit and because of the absence of mayonnaise is a healthier alternative to the classic version. The freshness makes it a great accompaniment to burgers and all that heavy BBQ food. To make it all you need is

  • 4 desiree potatoes, peeled, cut in 2cm cubes
  • 150g fresh peas
  • 2 sticks cerlery, sliced
  • 60ml olive oil
  • Salt & pepper
  • 60ml lemon juice
  •  1 tbsp chopped fresh parsley

First up cook potatoes in a saucepan of boiling water for 10-12 minutes, adding peas in the last 5 minutes of cooking or until tender then drain. We did this on the BBQ but it works just as well and a bit quicker on a stove.

Then plonk the potatoes, peas and celery into serving bowl. In a small bowl whisk together olive oil and lemon juice. Season with salt and pepper to taste and pour dressing over potatoes, peas and celery and gently combine. Sprinkle with parsley and toss through.

We hope you enjoy the recipes and check them out once they’re up on Videojugfood. The first one will be up on July 19 so make sure you watch it!

And as always, until then here’s another tasty BBQ reipce for you from our fantastic chef Rich Harris.



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