Smokin' Hot!


What happens when you mix together, one BBQ guru, one self-confessed meat and BBQ lover, the owner of what is arguably London's best butchers; established in 1860 and still family owned, with Wolf's powerful 5.6kW gas fired indoor BBQ?

A very tasty experience indeed!

Marcus Bawdon, Danny Lidgate, David ‘Flats' Flatman, Chef Bruce.

Sub-Zero & Wolf brand ambassador, ex-England rugby player, self-confessed meat and BBQ lover, David ‘Flats' Flatman, BBQ guru, King of Meatopia 2013, Editor of UKBBQ Magazine and CountryWoodSmoke Blog, Marcus Bawdon, Danny Lidgate of C. Lidgate's Butchers, along with Sub-Zero & Wolf's resident Chef Bruce Cole, undertook a BBQ master-class, with mouth-watering results, at our award winning and newly renovated Knightsbridge showroom.

This highly BBQ-savvy team showed how Wolf's Indoor BBQ, quality, carefully sourced ingredients and a little inside knowledge, can make anyone a year-round BBQ guru, whatever the weather!

Wolf's Indoor BBQ shown here in 1219mm Sealed Burner Rangetop

Wolf's 5.6kW gas powered indoor BBQ uses infra-red technology and a ceramic plate with tiny holes; which directs the heat and flame onto any food placed on its heavy duty, cast iron, porcelain coated grate. It's the direct transfer of heat and flame to food which creates the amazing char-grilled flavour. Wolf's Indoor BBQ is the only residential appliance of its type, offering restaurant quality performance and results for the domestic market and is available on Wolf Dual Fuel Ranges and Sealed Burner Rangetops.

Marcus sears C. Lidgate's finest Angus Beef Skirt Steaks on the Wolf Indoor BBQ, with his special glaze

Marcus Bawdon, BBQ Guru, says, "I had an awesome day cooking on the Wolf indoor BBQ, super high heat to sear steaks and give the mackerel crisp skin. The grill effortlessly gave the food wonderful sear lines, just like on an outdoor charcoal grill and the flavour was amazing! I'd love to cook on the grill again soon."

From fish to steaks; halloumi cheese to prawns, stoned fruit and rhubarb to fennel bulbs, even flatbreads; Wolf's Indoor BBQ provides instant, year-round, all weather barbequing from the comfort of your own home.

Wolf's Indoor BBQ or Charboiler seen here with teppanyaki/griddle on Wolf's Sealed Burner Rangetop

David Flatman says: "Cooking a barbecue indoors is both great fun and very simple. You just need the inclination, some fresh produce, and the right kit. You've got to have the right kit – and with Wolf you definitely have the right kit!"

Using the freshest, seasonal ingredients, Marcus, David, Danny and Chef Bruce created the following totally mouth-watering dishes:

Charred Halloumi Cheese (V) with Grilled Organic Fennel Bulb, South Devon Chilli Jam

Grilled Cornish Mackerel Fillet with Char-grilled fennel seed, Marinated Cornish Cauliflower with Smoked Butter and Salsa Verde

Lidgate's Speyside Highland Angus Beef Skirt Steaks with Herb Crust with Rustic Tomato and Herb Salsa

Grilled Aubergine Marinated in Miso and Honey with Warm Cumin Roasted Beetroot and Lentil Salad.

Edible Flower and Herb Salad with Simple House Dressing

The meal was finished with a delicious BBQ'd, forced Rhubarb Pavlova with Spring berries, cashew cream and honeycomb.

After all that cooking, flaming, tasting and eating, we just had time for a quick Q&A with the team, which you can read here:

SZ&W: Who's on flames, who's on tongs?
DF: Oh definitely, Marcus on flames, me on tongs.
SZ&W: OK, so can you tell me what's the strangest thing you've every BBQ'd?
MB: Spider crabs or maybe razor clams.
DF: A whole turkey! Last year my oven broke down at noon on Christmas Day! I thought it would be a disaster and I called Marcus to see what he could suggest. Of course, he suggested cooking the turkey on the BBQ and it was amazing. My whole family have already requested that we do the same again this year!
SZ&W: When you're barbequing outdoors do you use woodchips?
MB: Yes, I always use woodchips, my favourites are silver birch or cherry.
SZ&W: If you guys cooked up a meat feast together, what would be on the menu?
DF/MB/DL: Beef ribs, scotch eggs, smoked sausage, steaks.
SZ&W: And where would be your favourite location for a BBQ if you could choose anywhere?
MB: My garden.
DL: On a beach.
DF: On top of a mountain.
SZ&W: If you had to choose your last ever meal, what would it be:
DF: BBQ short ribs.
MB: Yes, I think it would be the same for me.
DL: Shoulder of lamb slow roasted with rosemary.
SZ&W: And what would be the perfect drink to accompany it?
DF: A bottle of Malbec
MB: Yes, Malbec with a glass of bourbon on the side!
DL: That sounds amazing!
SZ&W: What's your favourite BBQ dessert?
MB: At our house, we love to finish with marshmallows on sticks.
DF: I Oh yes that sounds good or BBQ'd pineapple and banana works really well.

Wolf's Indoor BBQ is available on Wolf Dual Fuel ranges from 914mm, 1219mm and 1524mm. It is also available on Wolf Sealed Burner rangetops from 914mm and 1219mm. Prices start from: £4,992 inc VAT for a 914mm Sealed Burner range top and £12,348 inc VAT for a 914mm Dual Fuel range.


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