Cooking with gas barbecues

Elaine Flynn

Assistant buyer, Outdoor living

Eating outdoors is one of the best things about summer, but with a gas barbecue you can cook all year round - even the turkey for Christmas! Gas barbecuing is quick as it only needs a few minutes to heat up ready for cooking, so is ideal to use when time is tight.

A gas barbecue is easy to cook on - even a novice can master it quickly. It's really simple to control the temperature - the controls have a high and low setting, plus with models with a thermometer in the hood, you can see the temperature at a glance. we also sell all the tools and accessories you'll need.

Our range of barbecues offers something for everyone from the basic model to a top of the range 6-burner stainless steel model. Even if you buy a 6- burner barbecue, if cooking for two people you just light the burners you need!

With the barbecue set up service available in our shops, you can start enjoying your barbecue straight away. For a small fee, your barbecue can be delivered fully assembled - just ask in our shops for more details. Online we even offer express 48-hour delivery on some barbecues if the weather forecast gives you cause for optimism!

It's not just about the burgers - you can cook a complete meal on your gas barbecue. This video shows one of our chefs creating some great food, from beer can chicken to pizza - recipes are below.

Sweet & spicy beer can chicken


1 x 1.8 kg whole free-range chicken (at room temperature)
Olive oil
1 x 330 ml can of beer
2 tablespoons barbecue sauce
1 fresh red chilli, de-seeded
1 bunch of spring onions, trimmed
½ a bunch of fresh coriander
For the rub
1 heaped tablespoon smoked paprika
1 heaped teaspoon cayenne pepper
1 heaped tablespoon fennel seeds
1 heaped tablespoon coriander seeds
1 teaspoon cumin seeds
1-2 dried red chillies
1 heaped teaspoon sea salt
1 heaped tablespoon freshly ground black pepper
1 heaped tablespoon soft dark brown sugar


  • Preheat the barbecue to 200ºC
  • Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil
  • Sprinkle over the rub and use your hands to massage all those flavours into the chicken
  • Open the beer and pour out around one third of it, then carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on the barbecue 
  • Cook for around 1 hour 20 minutes, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh – the juices should run clear
  • Brush the chicken all over with the barbecue sauce, then return to the barbecue for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve

Squid stuffed with feta, parsley and chorizo


50g feta, crumbled
½ chorizo (75g), finely chopped
1 tomato, diced
Grated rind of ½ lemon, juice of 1 lemon, plus wedges to serve
1 cup (70g) fresh breadcrumbs
1/3 cup chopped parsley
1 tablespoon chopped oregano
6 squid tubes, cleaned
1 tablespoon olive oil


  • Preheat barbecue to 180°C
  • Combine feta, chorizo, tomato, lemon rind, breadcrumbs, parsley and oregano in a bowl. Season with pepper, as feta is quite salty.
  • Spoon into squid tubes and secure with toothpicks. Brush with oil
  • Cook squid for 2 minutes each side
  • Drizzle with lemon juice and cook for another 2 minutes, until opaque and well browned
  • Serve with lemon wedges.

Thai chicken legs


4 chicken legs
1 bunch fresh coriander
2 sticks lemon grass
Zest and juice of 2 limes
1 green chilli, de-seeded
2 tbsp olive oil
1 thumb-sized piece ginger, grated
3 cloves garlic, peeled


  • Preheat barbecue to 190°C
  • Slash the chicken legs all over with a knife
  • Pick the coriander leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and whizz to make a paste
  • Rub the paste into the slashes and all over the chicken legs
  • Place in a ovenproof tin to marinate,and then place the tin on the edge of the barbecue so the chicken starts to cook gently without starting to colour too much
  • When the legs are about half cooked, take them out of the tray and place them directly on the BBQ. Grill, turning now and then, until cooked through and crispy brown on the outside
  • Sprinkle the coriander leaves over to serve

Crispy mackerel, with ginger, chilli & lime


4 small whole mackerel, gutted and cleaned
3 tbsp olive oil

For the drizzle

1 large red chilli, de seeded and finely chopped
1 small garlic clove, finely chopped
1 small knob fresh root ginger, finely chopped
2 tsp honey
Finely grated zest and juice of 2 lime
1 tsp sesame oil
1 tsp Thai fish sauce


  • Preheat the barbecue to 180°C
  • Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste
  • Score each side of the mackerel about 6 times, not quite through to the bone. Brush the fish with the remaining oil and season lightly
  • Barbecue the mackerel for 5-6 minutes on each side until the fish is charred and the eyes have turned white
  • Spoon the drizzle over the fish and allow to stand for 2-3 minutes before serving

Ultimate Spiced Burgers


800g good quality lean beef mince
1 tbsp olive oil, plus extra for brushing
1 large onion, finely chopped
2cm piece fresh root ginger, very finely chopped or ground to a paste
2 garlic cloves, very finely chopped or ground to a paste
1-2 green bird's-eye chillies, seeds removed, very finely chopped
Pinch salt
2 tsp ground cumin
3 tsp ground coriander
1-2 tsp mild chilli powder, to taste
2 tbsp chopped fresh coriander


  • Preheat barbecue to 200°C
  • Heat the oil in a frying pan and cook the onions on a medium heat, stirring frequently, until softened and slightly coloured, add a splash of water if necessary
  • Add the ginger, garlic and green chilli and continue to fry until cooked and any liquid has evaporated. Transfer the mixture to a plate, spread out and allow to cool
  • Put the minced beef in a mixing bowl, add the onion mixture and all of the remaining ingredients, and mix well. Shape using the burger press into either ¼ lb or ½lb burgers
  • Brush the burgers with a little oil and cook on barbecue until desired finish
  • Rest the burgers for a few minutes, serve as desired

Antipasti pizza


2 tbsp olive oil
1 fat garlic clove, finely chopped
750ml jar passata
1 tbsp chopped fresh oregano
½ tsp sugar
250g char-grilled artichoke hearts in oil, drained and halved
200g roasted red peppers in oil or brine, drained and cut into strips
80g sun-dried tomatoes in oil, drained and cut into strips
250g mozzarella ball, roughly torn
50g pitted black olives
50g Cheddar, coarsely grated

For the dough

350g strong plain flour, plus extra for dusting
2 tsp dried fast-action yeast
1 tsp salt
Olive oil, plus extra for oiling and brushing


  • First, make the pizza dough. Sift the plain flour, yeast and salt into a mixing bowl, add 225ml hand-hot water and mix to a soft dough – add a dash more water if it seems a little dry. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until smooth and elastic. Return to a clean, lightly oiled bowl, cover with cling film and leave somewhere warm (but not hot) for 1 hour or until doubled in size
  • Meanwhile, make the topping. Heat the olive oil and garlic in a medium pan for 1-2 minutes,until the garlic sizzles. Add passata, oregano and sugar and simmer quite vigorously, stirring now and then, for 30 minutes, until reduced to a thick sauce. Season and set aside
  • Light barbecue about 15 minutes before you want to cook and heat to 180°C. Place pizza stone on barbecue to heat up
  • Punch the risen dough to knock out the air, turn out onto a lightly floured work surface and knead briefly until smooth. Halve equally and roll each piece to about a 25cm circle. Transfer to 2 baking sheets and brush with oil
  • Place the pizza bases, oil-side down, onto pizza stone tray and put on top of pizza stone for 2-3 minutes, Flip over and cook for a further 2 minutes
  • Remove from barbecue and spread with the tomato sauce, leaving a 1-2cm border. Scatter over the artichokes, roasted peppers strips, sun-dried tomatoes, torn mozzarella, pitted olives and grated cheddar
  • Put pizza back on pizza stone, close the barbecue lid and cook for 4-5 minutes, until hot and the cheese has melted
  • Lift the pizza onto a chopping board, cut into wedges and serve

Grilled sweet potatoes with lemon zest, mint and feta


2 large sweet potatoes, washed
4 tbsp olive oil
140g feta, crumbled
Grated zest of a lemon
Leaves from 8 sprigs of mint
1 lemon cut into wedges


  • Cut the sweet potatoes into 1cm slices
  • Toss them in 2 tbsp olive oil until coated and sprinkle lightly with salt
  • Arrange the slices around the edge of the barbecue grill, away from the hottest coals
  • Cook for 10 minutes or so on each side, until tender and striped with black
  • Arrange the slices on a plate and scatter over the feta, lemon zest and mint leaves
  • Trickle over the rest of the oil and serve with lemon wedges to squeeze over