Category Archives: Barbecue

Cooking Weekend at Longacres!

This weekend we have two different companies coming to our Bagshot branch to show off their products, demonstrate how to use them and of course, provide a free sample or two!

Valoriani Fornino Demonstration (Saturday 28th May)

AIKMAN-5Join us on Saturday 28th May 2016 for a day of cooking with the Valoriani Fornino (brand new to Longacres!) This wood burning outdoor oven is perfect for pizzas, chicken, beef, lamb, fish or anything else you can think of.

We have Nino from Caffe Amore joining us along with the team from The Green Olive Firewood company to show you what the oven can do and hand out some free freshly baked pizza samples. All the pizza dough will be provided by Caffe Amore; so if you enjoy the sample you can visit them for more.

We will be all set up from 10am until 4.30pm on Saturday 28th, so be sure to pop along!

Weber Grill Squad Demonstration (Sunday 29th May 2016)

CollageWe here at Longacres are huge fans of the Weber brand and their amazing products, so we are pleased to welcome them back on Sunday 29th May!

The team will be at our Bagshot branch cooking smoked salmon, beer can chicken and meatballs wrapped in bacon in the morning, and preparing perfect steak, pizzas and brownies in the afternoon (yum!)

The first demonstration will begin at 10.30am and the second demonstration will begin at 1.30pm (ending around 3.30pm) – be sure to pop along, say hello, learn a few things and of course grab yourself some free grub!

Weber Grill Squad Demonstrations

Our good friends at Weber will be joining us on three days to help you get the most out of your barbecue (and of course provide yummy free samples along the way!)

These free, all day demonstrations will be running on Saturday 23rd April (past event), Sunday 29th May (past event) & Saturday 18th June at Longacres Bagshot. Come along and experience a cooking demonstration like no other!

On all three days the Weber team will be cooking smoked salmon, beer can chicken and meatballs wrapped in bacon in the morning, and preparing perfect steak, pizzas and brownies in the afternoon.

The first demonstration will begin at 10.30am and the second demonstration will begin at 1.30pm (ending around 3.30pm)

Why not pop down and learn something new, grab some free samples and enjoy the beautiful weather (beautiful weather not guaranteed – but keep those fingers crossed!)


You can also find out all about our Weber Grill Academy which is being held on Wednesday June 1st at 6.30pm on our Facebook event page here (past event)

You can find our range of barbecues online here!

Steaks on a barbecue

What Every British Barbecue Party Needs

Summer is right around the corner and the weather is warming up. Nothing defines the summer season better than beach escapades, cold drinks and a barbecue with friends.
Barbecue parties are one of the best ways to welcome summer bliss. After all, the delectable scent of grilled meat completes the essence of the season. You get to enjoy delicious barbecue while you chatter with your buds or play some outdoor games.

Barbecues are a great way to celebrate the season. Proper planning plays a pivotal role in successful parties. To enjoy an ace of a party, make sure you have the following essentials:

The right equipment

How can you cook the barbecue without the necessary equipment? You can spend as much as you want on grillers and charcoal, but one should restrain oneself from spending hundreds of quid for your first party. Cheaper models work just as well as the expensive ones.
Decide which equipment suits your need. Will you be holding another party or is this your first and last barbecue? Will you need a deluxe multi burner or kettle barbecues? Make sure you have the right equipment before throwing your bash.

The right accessories

A griller is not enough; you’ll need other accessories to complete your grilling party. Complete your barbecue inventory with the following:

Gas canisters
Cooking tools (tongs, grill brushes, skewers, spatulas, branding irons)
Plates and other flatware

The right food

Your shopping list should be complete with the food essentials. Barbecues are not always about spare ribs, burgers and sausages. Other options are available, especially for your health-conscious guests. Fish, chicken and vegetables make delicious barbecues; just experiment with different coatings and marinades. Also, shop for salad, corn on the cob and dips.

The right decoration

Emphasise the summer season by decorating your home for the party. Select a theme for your party; go Hawaiian or use popular culture for your themes. Search your local party shop for cheap and fun decorations. Welcome the summer heat with a party. Barbecue parties are one of the best ways to enjoy summer bliss. Longacres offers the essentials for a successful barbecue party with your mates. Browse through our selection and call us now.

Cheese on a barbecue

More Than Meat: Cheese Grilling | Longacres

Most people will agree that cheese is great, but not all cheeses are good for everything. There will be some cheeses that excel with certain foods where others fail, and it is in the best interest of any cook to find which cheese works best for what. In this case, we will look at the cheeses that taste the best with food cooking on the grill.

Dairy Heat

This is actually a difficult subject to discuss since cheese does not normally do well in high temperatures, the variety best suited to the grill should be able to taste good as it melts. Fortunately, there are cheeses that do exactly that, though it may take a bit of exploring beyond the local store to find them.

Just to be clear, any kind of cheese will work well on a grill as long as it is melting on top of something. Bread is the best mattress for normal cheese to lie on when grilling, since it transfers heat easily without burning to a blackened husk. Meat is also acceptable in this regard, but the griller/chef should pay close attention to the food and ensure nothing goes black under the yellow and white.

Hot Cheese

The cheeses discussed here are the ones grillers will have no fear of placing directly on top of the fire for a unique culinary experience. The first of these cheeses is the Haloumi, a salt-brined goat and sheep cheese variety from Cyprus whose curds are heated before processing. This cheese tastes best when lightly grilled and brushed with olive oil, and then served as an appetizer with tomatoes, ripe onions, and cucumbers.

Another goat and sheep cheese variety that does not mind taking the heat is the Grecian Kefalotyri. The same recipes of the Haloumi can apply to this cheese; the only notable difference is that the Kefalotyri becomes firmer as it ages. This may change the rate it cooks on the grill, but it should not greatly affect the taste of the final product.

We should all remember that the art of the barbecue and grill is not exclusive to cooking and serving meat. There are other ways to grill a special meal, just as long as there is enough imagination and knowledge to do so. If you are looking for quality equipment that can cook a wide variety of food, contact us today. You can also browse through the rest of our website for other products and services that we have on offer.

Join the Weber BBQ cultures journey…

Weber BBQ Cultures Interactivity

“At any given time, somewhere in the world, someone is barbecuing. Let us take you on a journey to some of the most delicious barbecues around.”

These are the powerful opening words of BBQ Cultures; Weber’s brand new cinematic and interactive campaign that allows us to watch a series of short films whilst interacting and learning about Weber products, recipes, tips and tricks along the way.

Click here to view the BBQ Cultures Interactive Campaign

Five distinct BBQ cultures are focussed on, starting with a men’s fishing trip in tranquil Scandinavia and ending at a warm and beautiful wedding in France. The campaign reinforces the fact that there is a barbecue cooking food, at any given time, somewhere in the world – and we at Longacres couldn’t agree more!

Weber Certified Store Premium LogoLongacres are now incredibly proud to be an official Premium Weber Certified Store, meaning that we are fully authorised to offer the entire Weber product range to you. It also means that our seasonal team have been trained by the Weber experts themselves – so you can fully trust us to ensure that we sell only the barbecue(s) and accessories that are right for you. Come and visit us at our Bagshot store where you can see the full range on display.

Weber Display at Bagshot

Weber display at Longacres Bagshot

Did you know that Weber are hosting their much anticipated Grill Academy – On Tour event at our Bagshot store on Thursday the 25th June? The Weber Grill Academy is a live and exciting 2-hour cooking demonstration designed to inspire and excite you, whether you be a barbecuing pro or a total novice!

The Grill Academy will begin at 6:30pm and will last for approximately 2 hours. Tickets cost just £10 and include entry to the event, refreshments, nibbles and samples.

To find out more about the event and to view a video of what to expect click here, or if you’ve already been persuaded enough to buy tickets click here!

Weber Grill Academy Logo

Don’t forget that our seasonal department also has a vast range of barbecues, accessories, furniture and more, with new additions to our BBQ range from the likes of The Big Green Egg and Landmann, as well as new additions to our furniture range including Alexander Rose, the Jamie Oliver range and Bramblecrest.

Take a few minutes to watch the video below to find our more from our seasonal manager, John Connel, and have a glimpse at what we have in store this year.

Burgers on a gas barbecue

Outdoor Projects You Can Do On Your Own | Longacres Garden Centre

Are you the type who enjoys hosting parties at home or laid-back alfresco dinners? Then these simple projects are perfect for you. Make the most out of spring by lining up one outdoor party after another. From a grill night to a low-key ladies’ night, you’re sure to have the most fun outside and under the stars.

Hang Outdoor Lights

Outdoor lights are easy to install. Set up the perfect mood by putting up charming handmade lighting for your next outdoor party. Just screw in some hooks, drape the lights between them and make sure the end plug is near an electrical source. You will have the perfect lighters in no time, and all your guests are sure to gush over it.

Build a Mini-Bar

Whether it is for keeping your friends hydrated or encouraging them to have fun and have a laugh, an outdoor bar is your easiest bet. Shop around for an inexpensive tiered rolling cart to serve as the foundation for this outdoor mini-bar. Stock the heaviest mixers on the bottom, the plastic glasses or paper cups in the middle, and reserve the top for mixing. Extra points if you get to paint the cart to match your outdoor décor scheme.

Create a Cooking Nook

The mood is set and the drinks are mixed. All that is missing is the scrumptious meal you will all be sharing. Appoint a cooking and eating nook in a certain corner. If you and your family are into grilling, set up a barbecue grill to satisfy all your cravings. Find one that blends nicely with the rest of the space and secure the area with a simple fence around it.

Here at Longacres Garden Centre, we only want to provide your best outdoor entertaining needs. We have a wide selection of barbecue grills that range from charcoal to electric. Rest assured you will find something that fits your needs and suits your party needs. Complete your outdoor party set-up with garden furniture and you are ready to call some friends over.

Contact us today so we can help you with all your outdoor entertainment needs.

Burgers on a gas barbecue

A Quick Safety Guide on BBQ Use | Longacres

Practice leads to familiarity, and familiarity can lead to carelessness. It doesn’t matter how long you have been grilling — no one can let their guard down when cooking on a barbecue. The one time you get careless is always the time when something unfortunate happens, and you end up in A&E.

There are some things we should never take lightly; playing with fire is right at the top of the list. Most people understand that, but also have a tendency to be forgetful at the barbecue. We always stress safety when customers use our products; here is a quick refresher on barbecue safety.

Throwing Petrol on Grills

Never throw or pour petrol on a flame, open or otherwise. This is extremely dangerous and should never be used at any time, even smouldering coals can ignite when doused with an accelerant, making petrol off limits at any time even during the prep stage.

Keep Your Distance

It may be more convenient to keep the grill closer to the house during a barbecue because of the many trips to the kitchen, but this is a bad idea. Always ensure the barbecue is as far away from anything in the home or garden furniture as much as possible.

Maintenance and Grease Checks

Regular cleaning is essential, especially for owners who regularly use their barbecues. This is because every time meat cooks, it produces grease that is highly flammable in large amounts. A barbecue grill covered in grease is an accident waiting to happen, when you least expect it. Proper maintenance ensures that the grill lasts longer and serves more barbecue parties.

Barbecues are fun to have and become the centrepiece of any outdoor party, but only if owners use them responsibly. For more information regarding how to use grills or BBQ accessories, contact us today.

The Big Green Egg | More than just a barbecue…

Think juicy steaks, smoked seafood, pumpkin fondue, stuffed mushrooms, homemade pizza, freshly baked loaves of bread, slow-cooked shoulder of lamb, parties, picnics, pulled pork and more. Combine all of these delicious foods together and what do they have in common?

They can all be cooked to succulent perfection in the Big Green Egg all year round!

We at Longacres are ‘eggstatic’ to announce the arrival of the Big Green Egg ceramic barbecue and eggcessories at our store in Bagshot. And better yet, the eggcessories are available to order through our website! You can click here to view and buy the online range.

Big Green Egg Christmas Promo

What makes the Big Green Egg different to other barbecues?

  • Once lit, the EGG is ready to start cooking in as little as 15 minutes (as opposed to conventional barbecues which can take up to 45 minutes!)
  • You control the EGG. The inbuilt vents give you the power to reduce or increase the air-flow, thus changing the temperature inside the EGG.  The vents allow air to flow through; when they are wide open the oxygen levels for the hot coals are at their highest. Partially closing the vents decreases air-flow and reduces the available oxygen, therefore the temperature lowers. You can keep an eye on the thermometer to decide how much you should open and close the vents.
  • The ceramic technology of the EGG is the same as that developed by NASA for their heat shields. This means that the EGG is resistant to virtually all damage as a result of extreme high or extreme cold temperatures. It also means that it has improved insulation, thermal shock tolerance, durability and strength and will keep the outside surface much cooler than any gas grill.
  • Big Green Egg Natural CharcoalYou don’t need to buy lighter fluid or charcoal briquettes which contain chemical additives and can affect the taste of your food. Big Green Egg Natural lump charcoal ensures that the food is cooked to tasty perfection, allows for easier cleaning and won’t damage your egg. You can even cook your food straight onto the charcoal! Do NOT use lighter fluid or charcoal briquettes in your EGG.
  • It’s a much safer choice. The flames are contained within the EGG, meaning you can leave the egg to cook your food for hours on end. It also won’t instantly burn you like a metal grill could – but the EGG will still be very hot to touch so do take care!

These are just a handful of advantages to purchasing an EGG. To find out more about the Big Green Egg and its eggcessories, please come for a friendly chat in store or contact our experts by emailing

Here’s another festive recipe that uses The Big Green Egg to really get those taste-buds going:

Bacon Lattice Butter Infused Turkey

This savoury turkey recipe uses the Flavour Injector to give additional moisture to the turkey in the form of a buttery/herbed stock. Any extra buttery juices that escape during cooking will collect in the Drip Pan with the roasted vegetables to create a delicious base for gravy.

16-20lb free-range turkey (bought to room temperature)
10-15 strips of streaky bacon. (Smoked or un-smoked according to preference)
Optional selection of vegetables to roast inside and underneath the turkey; peeled potatoes, parsnips, red onions, carrots, garlic
Injection Ingredients
300ml chicken stock or broth
250g unsalted butter (melted)
1 tablespoon lemon juice
½ teaspoon garlic powder
Salt & Pepper


  1. Bring the turkey to room temperature.Bacon Lattice Turkey
  2. Add the butter, chicken stock, lemon juice & garlic powder to a small pan and warm until melted and combined./li>
  3. Suck the mixture into the Flavour Injector and inject the turkey about a depth of approx. 1 inch into the turkey meat. Inject as you remove. (Some liquid will escape as you withdraw the syringe but the majority will stay in during the cook). Inject the meat approx. 18 -20 times across the whole turkey, including the legs. You’ll see the turkey meat swell instantly.
  4. Add a few of the vegetables inside the turkey cavity. We used red onions, garlic, & carrots. These will roast and give additional flavour to the turkey during cooking. Tie legs together with string if necessary.
  5. Place the turkey into the V Rack. Place the V Rack into the drip pan.
  6. To create a bacon lattice, lay the bacon in vertical strips on the breast of the turkey, followed by horizontal strips using the “under over under” plaiting method. Alternatively just lay strips of bacon on top! Finish with a sprinkle of salt and pepper.
  7. Add the Drip Pan and V Rack straight onto the Plate Setter. No need for the stainless steel grid. Close the lid. Note: the temperature will appear to drop for about 15-20 minutes because you have added a large amount of meat, as well as the Plate Setter which will be blocking and absorbing the direct heat. No need to constantly fiddle with the vents. Let everything settle.
  8. Cook for approximately 3.5 -4 hours or until the internal temperature between the thigh and cavity registers 165F or 74C on a digital thermometer.
  9. Approx. 1 hour 15 mins before the end of cooking time, place the remaining potatoes and parsnips in to the rectangular drip pan with a drizzle of rapeseed oil, salt & pepper.
  10. Pour any butter or turkey juices inside the cavity into the drip pan with other juices to create gravy with.
  11. Tent turkey in tin foil and cover with a towel for insulation. Rest for half an hour before serving.


Smoked Turkey in the Big Green Egg

All I WantOnce you try this brined turkey, you’ll agree that nothing does a better job of roasting meats than the EGG. The turkey has a subtle smoky flavour and is moist and succulent, but if you prefer a bolder smoky flavour, add more chips in increments during cooking. This turkey would be great for holidays, and you can use the leftovers to make wonderful sandwiches.

16 cups (1 gallon) water
½ cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
2 heads garlic, halved
1 (12-pound) turkey
2 lemons, quartered
10 sprigs thyme
10 sprigs sage
1 cup chopped potatoes
¼ cup olive oil
Freshly ground black pepper
Garlic powder

Set the EGG for direct cooking at 350ºF/177ºC.

Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.

Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, add the ConvEGGtor™ Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the ConvEGGtor Plate Setter and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminium foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.

Serves 8

To find out more about the Big Green Egg, you can contact us by email –