I can highly recommend trying one of the Bart Smokehouse Barbeque Rubs, there are five marinade rubs which reflect the diverse flavours of barbecue traditions from around the world:
Marinade Rub: traditional Mediterranean herbs basil, oregano, parsley
and rosemary – blended with tomato and a fresh lemon finish
& Sweet Pepper Marinade Rub: inspired by Australia, red and green
peppers give this rub a great colour and the lemon oil provides an
Marinade Rub: tamarind as a main ingredient adds depth of flavour which
blends with chilli to create a traditional indian flavour
“marinade bag” to make the whole process cleaner, easier, quicker. No
sticky fingers, no washing hands every five minutes. Just delicious
Simply place the meat or fish in the bag with your chosen Bart®
marinade, hold the bag closed and shake gently to spread the
ingredients around. For depth of flavour, leave in the fridge for an
hour or more before grilling. And, just in case it’s raining, the bag
can also be used in the oven for slow cooking, retaining the moisture. As I don’t do barbeques, I chose the alternative slow cooking.
See another review and recipe with Lemon and Sweet Pepper Marinade at Lavender and Lovage
I cooked this in the roasting bag after marinading for about two hours, the meat was very tender and although the rub is quite spicy it didn’t overwhelm the flavour of the lamb.
The full range is available at Ocado from the
end of June and a selection of the rubs will be instore at all
Waitrose branches from 2nd June. They will also be available through
independents, and delicatessens around the country. Or buy online at www.bart-ingredients.co.uk
I was provided with the Barbeque Rubs, I was not paid for this review and all opinions are my own.