The return of sunny days heralds the pleasure of outdoor dining, where barbecues and wood-fired ovens become the essential allies of gourmets. At My Barbecue , we provide you with all the know-how and equipment necessary for successful grilling and cooking over a wood fire.
Take advantage of spring to discover new flavors and let yourself be inspired by our gourmet recipes!
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Savory spring recipe from the wood-fired oven: Confit lamb shoulder with herbs
Ingredients of our spring recipe:
- 1 shoulder of lamb (approximately 1.5 kg)
- 4 cloves of garlic
- 3 sprigs of rosemary
- 3 sprigs of thyme
- 5 cl of olive oil
- 15 cl of dry white wine
- Salt, pepper
Preparation of the lamb shoulder:
- Preheat your wood-fired oven to around 180°C.
- Rub the lamb shoulder with garlic, then brush it with olive oil.
- Place the shoulder in a cast iron dish, add the aromatic herbs, white wine, salt and pepper.
- Place in the oven and cook for approximately 2.5 hours, making sure to baste the meat regularly with its juices.
- Serve with wood-roasted vegetables for a complete and tasty meal.
My Barbecue Advice:
For perfect cooking, remember to carefully distribute the embers and use a cooking probe. A confit shoulder of lamb should reach around 90°C at its core for tender meat.
Sweet Spring BBQ Recipe: Caramelized Apple and Pineapple Skewers
Ingredients of our spring recipe:
- 2 apples
- 1/2 fresh pineapple
- 2 tablespoons of honey
- 1 tablespoon lemon juice
- 1 tablespoon of brown sugar
- Mint leaves for decoration
Preparation of the skewers:
- Cut the pineapple and apples into chunks and thread them onto skewers.
- Brush the fruit with a mixture of honey, lemon juice and brown sugar.
- Cook on a preheated barbecue over medium heat for about 5 minutes, turning regularly until the fruit caramelizes slightly.
- Serve hot, sprinkled with mint leaves.
My Barbecue Advice:
Use a fine grill or griddle to prevent fruit from falling into the embers and use a lid for a light smoky touch.
With My Barbecue , make every meal a unique and tasty experience